In truth, there is nothing better than untreated cedar, which will last a very, very long time; it will silver, resist the elements, and be perfect for this job. The issue that I have with non-wood...

1970s

This happened to us last night: we decanted it and let it breathe for a while, bringing it to just this side of drinkable. I wound up dumping most of it into the braesola I was making, and then coo...

Matzo brei, all around: I grew up eating it savory- cooked with browned onions, salt, and pepper. My paternal grandmother made it pancake style, atop a layer of caramelized sliced apples (it gets f...

Brava for this wonderful piece---In a sea of culinary bobbleheads, it's nice to know that real authors are creating real books meant to be used (and splattered upon, repeatedly) by real people. Thi...