The Flexitarian Cook

Who doesn’t like pizza? Let me rephrase that: who doesn’t like good pizza? Personally, I’m not a big fan of the huge, floppy, meaty, oil-dripping, overly cheesy slices one gets at most pizza parlors. But I do like a well-made pizza, cut into human-size pieces that do not fall apart, with lots of fresh and [...]

Many people I know tend to think French cooking is difficult, and they are particularly intimidated by its sauces. I see no reason to shy away from them, as the basic technique for making sauce is essentially fool-proof: combine butter and flour, cook, add liquid, bring to a boil while whisking until it thickens, and [...]

I don’t particularly enjoy the New York Time’s Fashion & Style section, for a variety of reasons (one of them being that I don’t care much about the next ‘in’ thing, as my closet will testify), but when I saw the headline for “a dish that’s always in fashion,” I obviously had to check it [...]