Wednesday, January 14, 2004

Food
"Braising is an art," Sam Hayward tells Nancy Harmon Jenkins at Fore St. South, A/K/A the Times [cf. more elementary instructions here]. Plus the fruit detective explains limes, and introduces us to the Australian finger lime -- you do not want to miss this one. Hesser on politics at the Greenmarket, and Johnny Apple excercises the expense account in NZ.

In the other Times Russ Parsons is on fire, following up his souffle article with gratins. In the Chron, fregola and pho @ home.

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