- Meditations on Martian Cuisine
- On a Bright Sunny Day, December 17th 1970…
- Crazy Food Pictorial
- A Mediterranean Diet Can Cut Heart Attacks by 30%
- Tales from the Larder: Pleasant Persian Surprises
- Meanderings on Supermarket Duping, Reading Labels and Eating Simply
- Cannelloni Exposed
- Monsanto Unmasked!
- The World of Crazy Sushi, in Pictures.
- How to Make a Fool-Proof Salad Dressing
- A Japanese Salad Tale
- About Diet Fads & a Great (Healthy) Salad Recipe!
- Big Oil Still Attempts to Destroy World’s Most Biodiverse Rainforest
- Christmas in Provence: History and Recipes!
- On Strangely Esoteric & Exotic Foodstuffs….
- Italian Delights
- The Delicious World of Potato Gratins
- Foraging: Living Off the Fat of the Land
- Good Mood Foods
- Murdoch Does a Houdini!
- Полнометражное аниме on Good News, Everyone!
- О сайте on Culinary Remembrances of a Distant Past
- Electro-House on The Stuff of Life
- Архив предложений on The Seven Billion of Us
- Вопрос - Ответ on The Underworld of Mushrooms, part 2
- Наши мультфильмы (на иностранном языке) on Ireland’s worst kept secret: my neck of the woods!
- Игры on How to Make the Perfect Couscous
- Вопросы по игровым консолям, и играм для ни on How to Live Longer
- patric on Meditations on Martian Cuisine
- tnichlsn on Meditations on Martian Cuisine
- tnichlsn on Meditations on Martian Cuisine
- patric on On a Bright Sunny Day, December 17th 1970…
- My Homepage on Tales from the Larder: Pleasant Persian Surprises
- mickey mouse napkins on Big Oil Still Attempts to Destroy World’s Most Biodiverse Rainforest
- Harry Favorito on Sibelius: a Musical Confession
- wigs for stage on First World Food Imports Threaten Global Water Supplies
- Liana Hektner on How to Make a Proper Pizza, Part 1
- what do bed bugs look like on The Odd Couple: Brie & Roquefort
- Charleston Flu Shots on Water for Sale: You Will Have to Pay Dearly
- medical wig class on The Vanishing Chocolate Trees
Monthly Archives: September 2011
On a perfectly sunny winter afternoon there I was riding my bicycle, engrossed in impure thoughts and going downhill at great speed. Suddenly around the corner, fate, in the person of Father Marchand who was also riding his bicycle on … Continue reading
We all have our favorite herbs. Personally I could not imagine a world without Thyme. Being a son of Provence, one of my earliest childhood memory is running through scented hills covered in wild thyme (something to avoid in spring … Continue reading
Barcelona happens to be my favorite city for a number of reasons (though Paris, not the idiotic girl, comes a close second). I love its architecture, the energetic Catalan people, the wondrous food, the pungent wines, and above all I … Continue reading
Now that we’re inching towards colder nights, it’s a good idea to plan ahead and learn how to make this amazing dish. My earliest memory of cassoulet was when one the chefs in the family hotel declared that there was … Continue reading
“La moutarde me monte au nez!”, roughly translated it means, “that mustard is going up my nose.” I knew exactly what this meant, aged 5, when I (innocently) dipped two fingers into a gigantic jar of mustard while horsing around … Continue reading
The word vinegar comes from the French vin aigre, literally meaning sour wine. Chefs (and just about every household) use vinegar to deglaze skillets & pans, marinate meats, add tang to vinaigrettes, sauces, and pickle all kinds of vegetables. It … Continue reading
Vegetarianism can be adopted for different reasons: in addition to ethical reasons (we all have some), motivations for vegetarianism include health, religious, political, environmental, cultural, aesthetic or economic. Personally I strive to eat less meat and more vegetables! Having said … Continue reading
As soon as I could read, my nose would be buried into either the Larousse Gastronomique (more on that below) or stories about the early American pioneers. I was not fond of comics, I much preferred words and since it … Continue reading
Pepper is undeniably the top dog in the spice world as history tells us that not only it adds a subtle fire in our dishes it is also an invaluable commodity and was often used as payment throughout the ages. … Continue reading
Currently, 70% of fresh water supplies are used for agriculture, but it is estimated that food production requirements will increase by 40% by 2050, rendering water scarcity a major obstacle to feeding the world. Since dietary habits are rapidly changing … Continue reading