Flash in the Pan
America’s Food Column
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Not everyone loves chocolate, but those who do feel it deeply. My son Remy is one of those people. A skilled cook with the ability to think himself inside the dish he’s preparing, traveling between the food molecules and comprehending the forces at work. All cooking is an expression of love, but chocolate, more than most foods, confers the feeling of being loved. (more)
English Ravioli.
As in Todd English.
In my first bites of those fragrant clouds, my weekend peaked. Possibly my life. At the very least, I should have retired from eating right then, while I was at the top. Because nothing that has followed compares to those plump, fluffy, creamy squares filled with richly seasoned squash. (more)
How to absolutely crush tofu cookery
This recipe begins with the preparation of the crispy tofu. And if it ended there as well, few would complain. Because of the corrupting delectability of these golden cubes, the wise cook will often double the quantities of tofu, egg and cornstarch called for, so that after the inevitable attrition due to snackers and nibblers, a satisfactory quantity of cubes will remain for the pots, where they will soak up that serene, peppery broth.(more)
