1. Friday, November 18, 2011

    "It’s like when you see a great couturier. Like when Christian Lacroix makes an enormous hat and you laugh as you see [a model wearing] it down the runway. You’d think, who wears that? But it trickles down to prêt-à-porter. Not everybody and even Ferran Adrià doesn’t eat that way all the time. It’s about pushing the envelope."

    Jacques Pepin on molecular gastronomy (source:  Fork in the Road
  2. Thursday, August 25, 2011

    Enlightening.

  3. Monday, June 20, 2011

    "There’s nothing new. We’re dealing with the same things. People talk about creativity like they created it. There’s no true creation. Everything that’s been in the world has already been there. We’ve just been inspired to interpret it in a different way."

    Thomas Keller, in an interview with Eater.
  4. Sunday, June 19, 2011

    Limited edition Leone candy tin, from Eataly here in New York.
Love those Italians.

    Limited edition Leone candy tin, from Eataly here in New York.

    Love those Italians.

  5. Saturday, June 18, 2011

    Aglio, olio e peperoncino.  Simplicity always wins the day.

    Aglio, olio e peperoncino.  Simplicity always wins the day.

  6. Monday, May 30, 2011

    Bosie Tea Parlor

    BRUNCHBOX3

    This arresting image is from the Wall Street Journal’s piece on Bosie Tea Parlor located in the West Village here in New York.  Apparently, there are 12 different flavors of macarons on the menu.  I’ll check it out myself and report back to you.  In the meantime, fawn over the photograph above.

  7. Monday, May 30, 2011

    Taken at the Howell Family Garden in the New York Botanical Garden, where kids learn to grow plants.  The plots were divided by country, each containing edible plants unique to the cuisine of each nation.  The plants are then harvested by children and their families.  

    Teaching children about food and its origins is teaching them respect for life. 

  8. Sunday, May 1, 2011

    "Cucinare e un attivita creativa al pari dello scrivere. Davanti ai fornelli ci si trova con lo stesso potenziale che si ha davanti alla pagina bianca"

    Marguerite Duras (1914-1996)

    Translation:  ”Cooking is a creative activity on par with writing.  At the burner, one finds the same potential as in the blank page.”

  9. Friday, April 15, 2011

    edible selby - featuring photographs, paintings and videos by todd selby of creative food and drink artisans

    Great new site from The Selby, with old material re-purposed for this new site.  Can’t wait to see his new stuff.

  10. Monday, April 11, 2011

    I absolutely LOVE, LOVE, LOVE the Franks.  

    I cook from their Frankies Spuntino Kitchen Companion and Cooking Manual book all the time.  It’s dog-eared, slightly smeared with olive oil and sputtered droplets of tomato sauce, crinkled from the heat of my kitchen.  Whether it’s their classic Sunday Sauce, their Olive Oil Cake or Cavatelli or the Braciole, every single recipe in this book works with the precision of a Swiss watch.  Their advice is straightforward and free of any bullshit. Oh, and they’re funny as all hell.  The Kitchen Companion, along with Lidia’s Family Table, are the only two cookbooks I live by—and so should you.  GET IT, GET IT, GET IT here.