Pizzle puzzle
How to cook a stag penis? Not a question I’d ever seriously pondered, until I inadvertently acquired four of them, and had to find a way.…
New York Times recipe lab (+ a note on substitutions)
You can see Julia Moskin and three New York Times readers chatting with me about ‘Every Grain of Rice’ here: And the full article, focusing on…
News, tapas-style
READING: I’ve been gripped by Anya von Bremzen’s memoir of eating in the USSR, ‘Mastering the Art of Soviet Cooking’. The story of three generations of…
Anyone for chop suey at the Chinese Delmonico?
Thanks to Cool Culinaria for sending me samples from their new collection of vintage Chinese restaurant menu prints, which date from the late nineteenth century to…
A Devon idyll of cakes, cooking and conversation
I’m just back home after a week of intensive teaching and eating in Devon, where writer, designer, cook, photographer and restaurateur Alastair Hendy and I were running…