ingredients

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Back in August The Observer Food Monthly ran a series of articles about ethical and unethical food. One of the products mentioned as an "ethical" choice was argan oil. I was immediately intrigued.

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butter sizzling

Over on my GenevaLunch blog, I've written about the wonderful taste and smell of Swiss butter. If you have a chance to come here please make an effort to try some, and if you can, melt some in a hot pan.

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Back to Japanese Basics: The essential staples of a Japanese pantry

IMG: Japanese groceries

My mother, who lives in Yokohama, occasionally sends me a box of Japanese food goodies. Since she is in her own way as much of a foodie as I am, she diligently scours the land for great sources of locally produced, artisanal and/or organically produced foods. Many of these foods are known under the umbrella term sanchi chokusou(産地直送), direct from where it was produced. If you think French people are hung up on terroir, you should read some Japanese food magazine ads for sanchi chokusou products.

Type:  feature Filed under:  basics japanese ingredients

My great plans for attacking the NYC food scene haven't gone that well, due to work and family commitments. I didn't make it to the Fancy Food Show after all (today is the last day but I had meetings...) So far my exploring has been limited to evening forays to local eateries, but since this is, after all, New York, that's no hardship at all.

I am about to leave for a short trip to the Bourgogne (Burgundy) region of France, though via the magic of delayed postings you should see a couple of new articles while I am gone. In the meantime though, you may want to take a look at konnyaku day, hosted by Jason of Pursuing My Passions.

Keep reading Konnyaku Day →

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Well, I had managed to avoid getting a cold all winter, but the recent wild temperature swings here brought on a full-blast case of coughing, fever and other unpleasant things, which came to a climax over the weekend. Thankfully I had my cans of Ricolatee (Ricola Tea).

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tea

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