Something to Taste
October 30, 2014

Classic French Sauces


From The Art of Eating no. 85

French Sauces

Drawn by E. Ronjat, engraved by C. LaPlante, in Le Livre de cuisine by Jules Gouffé, Paris, 1867.

By the time I finally worked my way up to saucier, in the mid-1970s, sauces were on the wane. The saucier was the most senior line cook, often doubling as sous chef, and the common perception was that it was the saucier’s... Read more.


October 1, 2014

Chervil


Adapted from The Art of Eating no. 1

Chervil

According to one interpretation, the Latin for chervil means “leaves of joy.” And it’s true that Anthriscus cerefolium, the often-overlooked component of fines herbes, is strongly flattering to some foods. The three other standard components... Read more.


August 22, 2014

Chard Stalks with Anchovy (and Garlic and Saffron)


Recipe adapted from Richard Olney (in Simple French Food and Provence the Beautiful Cookbook)

Credit: Kimberly Behr

Credit: Kimberly Behr

With this recipe, the bland, fleshy stalks of chard are boosted by a very savory sauce that, depending on your expectations when you read the ingredients, is surprisingly good. Often in France, only the stalks... Read more.


August 5, 2014

We Announce the First Annual Art of Eating Prize for the Best Food Book of the Year


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We’re launching a new book award: The Art of Eating Prize! It will be awarded annually to the author of the year’s best book about food (or food and drink together). There will be no... Read more.


July 31, 2014

Does Moral Food Also Happen to Be the Most Delicious?



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Credit: Kimberly Behr

The Third Plate by Dan Barber is full of well-told stories mixed with so many compelling facts, assertions, and ideas that I underlined and wrote in the margins more than I remember doing with any... Read more.


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