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2 Notes

…cooking is an important cultural artifact, an expression of time, place and personality.
Ruth Reichl, The Unprejudiced Palate (via insidethemindofanintrovert)

82 Notes

hoardingrecipes:

Brown Sugar Brandy Ice Cream

169 Notes

food52:

Queen Anne’s Lace: dainty name, bold flavor.

Read more: Queen Anne’s Lace — The Wild Mother of Carrot (+ A Cognac Aperitif) on Food52.

7 Notes

28 Notes

saveurmag:

Puri (Deep-Fried Indian Bread)
Like chapati, puri is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil. It’s often eaten at breakfast or as a snack.
See the recipe »

saveurmag:

Puri (Deep-Fried Indian Bread)

Like chapati, puri is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil. It’s often eaten at breakfast or as a snack.

See the recipe »

289 Notes

food52:

Don’t say goodbye to tomatoes just yet.

Read more: 13 Tomato Pastas for the End of Summer on Food52.

158 Notes

newyorker:

The flavor-making industry earns four billion dollars annually. From the archives: Raffi Khatchadourian reports on the real tastemakers.
Photographs by Hans Gissinger

newyorker:

The flavor-making industry earns four billion dollars annually. From the archives: Raffi Khatchadourian reports on the real tastemakers.

Photographs by Hans Gissinger

154 Notes

thymeandbread:

(via Mon petit bistrot: Torta al limone e zafferano)

2512 Notes

154 Notes

newyorker:


"When breaking the ice with someone you’ve just met, you might hesitate to bring up sex (creepy!) or death (morbid!). Food, on the other hand, provides an instant topic of conversation that anyone can join, inoffensive without being boring."

Bee Wilson discusses the allure of food writing in her review of Sandra Gilbert’s “The Culinary Imagination.”
Photograph by Emmanuel Pierrot/Agence Vu

newyorker:

"When breaking the ice with someone you’ve just met, you might hesitate to bring up sex (creepy!) or death (morbid!). Food, on the other hand, provides an instant topic of conversation that anyone can join, inoffensive without being boring."

Bee Wilson discusses the allure of food writing in her review of Sandra Gilbert’s “The Culinary Imagination.”

Photograph by Emmanuel Pierrot/Agence Vu

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