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Eater's Note - this is a continuation of my prior post, Duck Soup, in which I buy a frozen duck, throw out the plastic tube of orange sauce it comes with, and make black bean soup out of the breasts.  My thought was to tacolate the thighs and legs - that's a word, right? -...

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We should all eat more duck.  If we did, it would be cheaper.  One reason that doesn't happen is that the word "duck" is especially funny in English, being so close to "fuck," which by itself is pretty hilarious if you just take it as a syllable.  Vaudeville logic states that all words with a...

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It's so easy to love a pig.  At least from afar - at a personal level, they're a bit too shrewd to be entirely adorable.  They're not like dogs, who will believe anything you tell them.  But if you haven't seen a pig in a while, take a moment to admire their current physique.  The...

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Here's something new for this blog - a recipe I've never actually made.  But my wife makes it all the time, and I've watched her, and eaten it a lot, so that counts.  Plus the ricotta maple mint topping springs from my own special genius, which is to annoy everyone who would prefer something simpler,...

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It's nice to have a little side project when you go on vacation.  Even if you're going somewhere just to relax and absorb light, maybe you'll decide to take a scuba diving lesson.  Or if you're going to Paris, besides seeing the Mona Lisa and climbing the Eiffel Tower, your stretch goal might be to...

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"First, I put an apple on the table.  Then I put myself inside the apple.  Ah! So peaceful."  -- Henri Michaux An apple would make a good therapist, don't you agree?  Whenever I need to express myself by eating something at the round red core of flavor, I go for a Macoun, which is a...

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I'm a food optimist.  I assume anything quickly and roughly made will be delicious.  This includes, especially, burritos made on a portable gas stove at a car wash in Los Angeles, bags of boiled peanuts bought along Route 1 in Georgia, and any truck stop fudge with a xeroxed label. Though I generally enjoy measuring...

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Here's one of the happiest dishes I know - an instant vacation.  And I take it for the usual reasons:  boredom, restlessness, a desire to show off the pictures when I get back.  More specifically, I have a shrimp cocktail occasion and can't leave well enough alone. So let's make a sauce that needs to...

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I knew it was a weird idea, because they would never be crisp.  But I had pickled everything else - meats, mushrooms, fish, vegetables.  So why not nuts?  Plus we eat cooked, non-crisp cashews in all kinds of curries.  Plus it's fun to say the words, as in "those are some homemade pickled nuts."  They...

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Spanakopita with all its filo clothes on is a PITA to make, and way too modest in terms of showing off the rich green goods within.  It also has unavoidable, irreplaceable, glistening sheets of delicious, buttery gluten, which my daughter and certain friends cannot eat (sigh). But mostly, it's the filo cycle I want to...

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