You’ll notice this post is titled “Making Daily Bread” and not “Making Bread Daily.” I’m a do-it-yourselfer, but I’m not a martyr. Some pioneers in the organic/local/sustainable food movement note that while, in some ways, people are going back to doing things they way their grandparents did — fresh, real food that’s made and sometimes…
Recipe
Making Meyer Lemon Curd
I’m sure I’ve raved before about the incredible Meyer lemon tree that came with our house in California. It was legendary — we couldn’t keep up with its prolific production if we tried (see above). When people came over, they were given leave to pick at will, and take home as much as they could…
Commander’s Palace Beignets Recipe
The first (and only) time I visited Commander’s Palace, in New Orleans’ Garden District, it was for Sunday Jazz Brunch on the occasion of a friend’s 40th birthday. I’d flown down from New York for a whirlwind weekend of celebration, having packed my “sophisticated” New York clothes. As soon as I walked into the dining room,…
Making Haggis From Scratch
If you’ve even heard of the Scottish delicacy called Haggis, you are probably grossed out by the description. I think people enjoy describing it in the most off-putting words possible, just to scare others, and maybe make themselves seem cool and adventurous for trying it. To be honest, it’s no more exotic than any other…