Archive for May, 2008
Cooking Apicius: Aliter Porros
From Apicius:
Another Way to Cook Leeks
Aliter Porros
Well matured leeks are boiled with a pinch of salt in water and oil… Wrap the leeks well in cabbage leaves… They are then stewed in oil and in the best kind of broth, and served.
TV Dinner: 5/11-5/17/2008
21 Cooks! 5/12 — Sara Moulton baked Buffalo wings with bleu cheese on top, while Jose Andres cooked Catalonian food and drank a lot of Cava. (PBS, Monday starting at 8:00pm)
25 People Who Changed Food in America
Gourmet.com published a list of 25 people who influenced American food, starting with… Thomas Jefferson?
“…adding new food plants to the American larder through both his own experimental imports and the transcontinental explorations of Lewis and Clark.”
Posted by Howard
La Pizza Fresca
Jess and Garret enjoy pizza at one of the only American pizzerias to be certified as authentic, La Pizza Fresca. Click to read the full write up.
“Though they share the basic American pizza framework of crust with some stuff on it, the resemblances end there…”
Posted by Howard
L.A. Eats Day 3 - Dim Sum, Beer, & Pork Shank…..
I love me some slow braised pork shank….
I’m still in search of a good reliable dim sum place in LA. You would think having so many Chinese places it would be easy to find a place with good dim sum. Maybe I’m picky, okay I’m picky. How I tell if a place [...]
Secret Ingredient: Ramps
The appearance of wild ramps is often heralded by the gourmet community with excitement and urgency. Last year I didn’t see any at the market myself, but this year I was pleasantly surprised to find them at the Grand Army Plaza Farmer’s Market. Despite the $16/pound price, I decided to pick some up [...]
