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Flavors of Diaspora
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Latest posts
Last updated about 2 months ago
Surprising Uses for Condiments: Garlic Honey Rosemary Salmon
about 2 months ago
This is a simple recipe that combines three things I deeply enjoy...
Three Reflections on Modernist Cooking: Convenience Stores, the Limits of AI, and Blenders
3 months ago
This has been, by my math, the longest stretch I have gone...
Great Books: Vietnamese Vegetarian, by Uyen Luu
5 months ago
My husband loves Vietnamese food. The balance of flavors speaks to him...
Vegetables So Jewish They Are Called Jews (Green Beans and Carrots)
7 months ago
“¿Te gustan judías?” “Do you like judías?” I laughed – of course...
Is Authenticity Out of Fashion? Please Be So.
8 months ago
As you can probably guess, I read a lot of cookbooks. Not...
Growing Out of Taste
10 months ago
I do not know when I stopped liking marshmallows or cantaloupe. What...
How to Be A Good Colleague in the Office Kitchen
11 months ago
It has happened to many of us: you walk into the kitchen...
Ice Pops Are a Delight of Modernist Cooking
about 1 year ago
Shana tova! Here is one last post for 5784 I have lately...
Great Books: Vegetarian Cooking For Everyone, by Deborah Madison
about 1 year ago
As regular readers know, I do a lot of vegetarian cooking –...
Cacao Nib Cookies: The Less-Sweet Cousins of Chocolate Chip Cookies
over 1 year ago
An Andean landscape near Ollantaytambo in Cusco Department (photo mine, May 2024)...
Playing with Ingredients: Sichuan Pepper Butter Pasta
over 1 year ago
And now, a well-timed recipe: with butter, for Shavuot. This recipe was...