Rachel Laudan

Here I am in a short term rental apartment in Argentina and I’m prompted to ask a question that has puzzled me for some time.
The owner of this apartment is obviously concerned with natural healthy food, judging by the take out menus under the refrigerator magnets and the pile of books on holistic living, macrobiotic [...]

In a thread on Dan Lepard’s great site on baking, Adam Balic raises possible connections between lardy cake and ensaimadas (en-larded things), in this case a type of sweet bread from the Balearic Islands. This is a topic that really interests me.
Lardy cake was a great treat at tea time when I was growing [...]

Well, on to this week’s agua fresca. It’s another of the great basics of the Mexican kitchen, agua de tamarindo. Here’s a pitcher, a warm brown color, lightly sweet, addictively sour. It’s a widely familiar flavor because it’s an important ingredient in Worcestershire sauce.
Here’s the agua being poured into a pitcher. The [...]