Why is American Cuisine So Pervasively Sweet?
“Why is American cuisine so pervasively sweet?” asked Naomi Duguid three years ago, the last time we sat down for a chat. For those of you who don’t know Naomi…
Read moreMolli Chamoy Sauce: Go Figure
Sometimes in a recipe, or a menu, or a store, I run across something that makes me chuckle with glee because it is so telling. That happened last week…
Read moreIn Praise of Bland Food
7am. Facebook. A post pops up on how to make a chocolate-covered bacon shot glass for your whiskey. I must have missed this phenomenon because when I googled “chocolate-covered bacon…
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