I am so sick and tired of feeling guilty when I get a little peckish between meals and even more tired of hearing that old refrain “if you want to lose weight you must eat your last meal before 6 pm”. I mean what the hell I am supposed to do if I get hungry? … Continue reading →

One of the major influences on my culinary psyche was my mother’s menu repertoire Not that it was very large or even by any stretch of the imagination particularly interesting but it did contain certain basic items that every Jewish mother is indoctrinated to force-feed their families. Culinary historians generally agree that the origins of … Continue reading →

Why do chefs and cooks love poultry? To answer this I quote the patron saint of all chefs, Brillat-Savarin: “Poultry is for cookery what a canvas is for painting. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success.” Jean-Anthelme Brillat-Savarin  (1755-1826) … Continue reading →