Strawberry Fields For Breakfast

These little strawberry flowers are a perfect late breakfast. When you realize they are cookie type crusts filled with pastry cream and topped with fruit, there will be a part of you that rebels against such rich food, but here’s what I suggest: cut it in half. Better yet, get a breakfast buddy and share….

Homemade Pasta Is Easier Than You Think

It is, I promise. You do have to invest in a little equipment. Well, you don’t have to, but if you don’t, it will not be easier than you think. I’ll give you a simple recipe you won’t have to write down, that you can flavor with anything you can puree, and you can run…

Croissant Philosophy

Beautiful, aren’t they? These are settled together on a saucer — they’re small, maybe three or four bites. Light, crisp, ephemeral little tastes of pleasure. They won’t last. Partially because I’m certain they’ll be eaten before morning, but also because their perfection begins to fade as soon as they are finished. They’ll be alright tomorrow…

Stuffed Artichokes, and Why They Matter

Tonight, I made stuffed artichokes. It’s a simple dish, and if you don’t live in artichoke country, you can still get excellent ones fairly cheap. Preparation is straightforward — cut off the stem, boil until the base is good and soft when you stick a knife in it. Cut it in half and scoop out…

A Conscious Meal

I did it. I turned off the phone and tablet and television, and prepared food. It’s evening, and though I was hungry, I wasn’t famished. I put together a small green salad with sweet peppers and cranberries, and just a little bit of bleu cheese dressing. I had baked a small loaf of bread, just…

The Premise

So, I’ve been thinking about food. I think about food a lot. Maybe too much. Like a lot of my compatriots, I worry about weight, count carbs, count calories, restrict this thing or that, and it becomes…a struggle. It’s ridiculous, really. And we know what is true about our food: it’s crammed with sugar and…