10:57 - Today's steamed eggs weren't as pretty. Better luck tomorrow.

It's the time of year when German beer is that little bit more visible in the shops and speciality bars. There are the seasonal Oktoberfest variants, of course, but it seems to be an excuse for…

I would really love to know what the “U” stood for. It’s not a name I’ve seen used by anyone else. The passage of a couple of decades have seen some significant changes to U. The gravity has fallen…

My look at the wonderful air-pressure served Lager of Czechoslovakia. The way their Lager should be served.

There were 32 different kinds of apples for sale at Volante Farms in Needham last weekend, roughly tracking the 30 varieties listed on their dedicated apple web page . ¶ (They were out of Cosmic…

Been thinking how good a bagel would be. I really like everything bagels with cream cheese and a hit latte. So when tomorrow becomes today I will head to New York Bagels just a block or so from the…

Click here to book for The Gentle Author’s Tours G.Kelly in happier days This week, I was so saddened to confront the long-closed-up premises of G. Kelly at 444 Bethnal Green Rd – which…

The Washington Post's kitchen and culinary team tried 5 different methods. Long story short, published in the October 13, 2026 edition : Results are inversely proportional to the time you spend…

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Updated: 20 October 2026 From inventive Indian flavours to questionable service, a few years of Friday nights in Jaipur’s cocktail bars. My cocktail arrived in a delicate floral china cup. The…

I perpetually struggle with deciding whether I want to make a big change in a small part of the world, or a small impact that is broader. Part of the reason I have such a diverse range of roles…

Photo by VK Rees This sweet potato and blood orange salad is citrus season at its prettiest. Roasted sweet potatoes hanging out with ruby red blood orange segments, thin slices of red onion, toasted…

Photo by Kate Lewis I love baking cornbread in a cast iron skillet, whether it’s an enameled one or regular old seasoned cast iron. Either way, the bottom comes out golden and crunchy, the inside…

Ina Garten’s Skillet Pasta with Sausage & Mozzarella from her cookbook Simply Ina transforms store-bought marinara into a cozy weeknight dinner. Ground beef, spicy Italian sausage, red wine, and…

One of the questions I often get asked about living in Argentina is how much our famous beef actually costs. Argentina has a reputation for producing some of the best beef in the world, but does that…

Homemade bread looks quite different than bread from a package. Take your average loaf of Wonderbread. It’s going to look the same no matter if you buy it in Pennsylvania,...

If you're familiar with Pepe's Mexican Cafe in Bryan, this mascot should be instantly familiar to you. (The Californian, 11/23/1968) While Pepe's Mexican Cafe in Bryan won't be on Brazos Buildings &…

Schokomürbeteig is the chocolate variation of classic German Mürbeteig. It is made by replacing part of the flour with unsweetened cocoa powder to create a tender, crumbly dough that’s ideal…

Last night in France, in Provence to be exact, unless flights are cancelled due to thunderstorms and heavy rains. Above are pumpkin (potiron) soup, followed by roast lamb, potatoes, and zucchini.…

Today I want to share my coffee station setup. My daily journal showed me a photo from five years ago, and it reminded me to write about this part of my morning routine. Disclaimer: I’m a…

Corpus Parisinum 342 (tr. Denis Searby): New wine, new friend. When it grows old, you shall drink it with pleasure. Οἶνος νέος φίλος νέος· ἐὰν δὲ παλαιωθῇ, µετ' εὐφροσύνης πίεσαι αὐτόν. Related post:…

Jen, Jan’s friend from way back, served the Taiwanese beef noodle soup into the little upside-down cone-shaped bowls. A piece of beef, a pile of the hand-pulled wheat noodles, ladles of…

Yellow knight mushrooms, also known as man on horseback, are a controversial edible mushroom. Here's what you need to know before eating them. Jousting with the Yellow Knight is the latest post on…

What you see: Mandarin oranges that look old, dried out and sad. They may have brown splotches on their peels.What it is: Old mandarins.Eat or toss: These are simply showing their age; they might…

Reading Time: 2 minutesHere is a link to a talk I gave at the Independent School for the City about the Banana ... as a way to talk about the relationships between artificial environments, colonial…

I’ve had many memorable conversations in pubs, and about pubs, and one particular such exchange from a few years back still stands out. I’d been arguing the case that JD Wetherspoon was a social…

Let's get this over with. Anyone paying attention to the speciality beer market in Ireland lately will have noticed that we've picked up a fruit lager habit from the UK. The shelves are awash with…

Recreating an Orange Creamsicle drink from Jay Luigi in Tampa.

My Citizens! All My apologies for going dark so many months – I have been head-down constituting a brand new startup using a breakthrough AI governance architecture I crafted and you’re…

I’m a fat guy, and as such I do enjoy a good buffet from to time to time. Especially a Chinese buffet, and the other day I had a hankering for some chinese food. Now, I’m from the East Coast and that…

Cashew sauce is amazing. It's even more amazing when you ferment it for a day or so.

ladies enjoying a harbourside lunch 🐟🍟 #photography #shotoniphone

Rarely in life does one encounter an actual abomination, something both perfect in every way and directed at the opposite of good. This is a well-made beer that someone doused in cherries in order to…

IPAs conquered the beer world to get us away from the sweet, slightly fetid flavor of American adjunct beers, which were born when industry took one look at breakfast cereal and realized there were…

Vietnam’s culinary landscape is legendary for pushing boundaries, offering everything from savory phở to exotic highland delicacies. One such food is hornet larvae, which we harvested during a long…

When browsing through hundred-year-old cookbooks, I came across a recipe for Brussels Sprouts with Sauce Piquante. Sauce Piquante is known for its complex, spicy flavor. Since many old-time sauce…

Friends, hi and welcome to another fine Sunday! Here’s this week’s five. Good luck not crying about math… I’m serious. • On the list of things to make SOON very soon is this…

Food Food is politics, history, culture. It's also the best lens I know for learning about the world. I've eaten extensively across the world, worked on cookbooks, photographed a lot of food for…

Much like your favourite recipe websites, I'm not going to get straight to the point, I'm going to start with a backstory and you're not getting a skip link. Having grown up with a dad who read…

    This minced pork mix is what I use to stuff a whole deboned chicken. I have made stuffed chicken this way for over 30 years and it is time I posted an article on it. I learned how to…

Bitter: 🟡○○○ Salty: 🟡 🟡○○○ Sour/Tangy:🟡🟡🟡○○ Sweet: 🟡🟡○○○ Umami: 🟡🟡○○○ Heat: 🟡🟡○○○○○○○○ Quick Flavor Notes: Herbaceous, Smoky, Garlicky, Fruity Recommended: Yes Texture: Medium with some spice and…

The change to cooler weather of windy gray days has one of my favorite Saturday morning dishes back in rotation. The sweet potato savory hash browns, which have garlic, fresh turmeric, onion,…

I was curious how quickly my coffee setup paid itself back so I did some math for funzies.

The best Canadian goose recipe I know that can make hunters think twice about leaving their birds for the cayotes. Smoky, slightly spicy, and aromatic from a crunchy crust of pepper and coriander,…

Hey, I've seen this one before! This is a classic! This is going to be once more pretty squarely into "I'm just writing about my lunch" post territory. I prepared and ate this one pretty quickly, and…

From Authentic Japanese Cooking: Swordfish Yuan-yaki - Dining with the Chef .

Thinking of Ernie Kovacs, who ranks, along with a few silent movie greats, atop my list of favorite comedians. Am especially thinking of Kovacs' very catchy ditty Hot Cakes And Sausage , which is on…

Breakfast ramen is rare in Japan outside of a handful of cities, which is what makes Chuukasoba Taiga (中華そば 大河) in Nagoya worth seeking out.