I am always in the mood for soup—especially in winter, when I’m desperate to warm myself up from the inside out.
In the dining hall, I always make a beeline for the soup zone, and at home, you can catch me finishing leftover chili for breakfast.
Speaking of leftovers—this is a great way to use them. Soup is the contortionist of the kitchen—you can twist it into whatever shape you like best.
Or, if you’re a stranger in a stingy town, you can use a rock, plus whatever your gullible benefactors have on hand.
There’s no escaping chocolate on Valentine’s day.
In America, this tradition is pervasive enough to inspire guides to getting outside the heart-shaped box. In Italy, chocolate-covered hazelnuts are common, and in Japan, women buy giri choco—literally “obligation chocolate”—for the not-so-special men in their lives.
The chocolate connection may be unavoidable, but there’s plenty of room for creativity within this tradition.
In cooking, “burnt” is usually an undesirable flavor.
Of course, fire is sometimes used for dramatic effect. And some people say they prefer their hot dogs or marshmallows this way, but I think that’s generally an indicator that they lack a) practice or b) patience.
Burnt sugar, on the other hand, requires a bit of skill. You don’t actually want to burn it—just caramelize it. Most Americans are only familiar with this flavor in old-fashioned burnt sugar cake.
I’d pass on that dessert, but this dish, which also features burnt sugar, is one of my favorites.
In January, I borrowed my first e-book from the library. Crazy.
I’d read about this kind of innovation while researching tablets for an electronic media class, but since I don’t own an e-reader, I didn’t anticipate trying it out.
I love libraries, and any option that enables them to offer more resources is worth pursuing. Still, I prefer to read ink on paper. While it was intriguing, clicking to check out didn’t give me much of a thrill.
The book‘s contents were much more exciting—truly top-notch writing about food. I particularly loved this article by Daniel Duane.
And it ties in so nicely with this post.