So many commented on my last post on “Why is American Cuisine so Pervasively Sweet?” whether on my site, on Facebook, or on Twitter that I can’t possibly reply…
Some years ago, Saveur magazine, which was running a series on kitchens, asked to include my kitchen in Mexico. I wrote and re-wrote a short piece and they sent a…
What follows may be completely misguided and I am sure is very naive. There are three possibilities in any food system. Not enough food. A disaster. Just enough food. A…
