Cake for a world turned upside down
When asked what was for dessert, I said, ‘Oh, it’s a topsy-turvy cake, just like this crazy world we live in now’
Food
Tuesday
The postmodern horror of zucchini ‘apple’ crumble
Nothing is sacred anymore — not even traditional apple crumble
Tuesday
Eating well at a time of inflation
Cooking is a duty, a vocation and an adventure, requiring grace and wisdom as much as ingredients and recipes
On constant gardening
Nature, in the firm hands of the gardener, is trained up to produce food for people
Monday
The little joys of growing corn in Connecticut
Plus a recipe for Saugatuck Succotash
Thai-celand: how southeast Asian cuisine took over Reykjavik
It’s up there with the best New York and London have to offer
Thursday
The scoop on homemade ice cream
The art of making your own ice cream
Introducing f’mores
A Gallic twist on an American staple
Thursday
Zabar’s is still thriving
The deli is New York’s longest running show
Let’s hear it for horiatiki
Greek salad is the perfect dish to make for a dinner party
Swimming with the snakes
My father and mother adored what became known as ‘Anna’s eels’
Tuesday
Against the ‘concept restaurant’
A standard, familiar menu can channel and enhance creativity
Monday
The assorted joys of nasturtiums
By the middle of June, nasturtiums are finished here in central California. But there are many places where they are just beginning to bloom
In praise of the country store
Mosley’s hails from a past age but prospers fine in this one
Thursday
The real food of Venice
The Venetians still love black food pulled from the lagoon that saved them
Table talk
Unknowingly, my parents were playing a part in a rapidly disappearing American scene: families conversing civilly around a table
Spring’s perfect roast
For Easter, why not plan a crown roast of lamb?
Sunday
Be my Valentine
A French Valentine classic
Welcome to Waffle House
Long live the short order
The pan handler
In our anemic age, cast-iron pans are just what we need to re-enrich the American bloodstream