Lingua Franca
11/11
Get 1,000 larks. Remove their tongues and set aside. Discard the larks. Put the tongues in a pan with a little oil and saute quickly. Transfer to a hot platter. Serves four.
Stories
I Made This
22/10
I am three years old. My eyes are large, my eyelashes sweeping the tops of my cheekbones when I blink. I am watching my ammamma (maternal grandmother) as she sits at the dining table
Wonder Bread and Velveeta - My Summer Cooking at the American Pompeii
08/10
In my 16-year-old mind, the 4-mile trail to Ozette might as well have been the 2500-mile-long Route 66. My thoughts pivoted between the stone-heavy backpack slamming against my hips...
Aislinge Meic Conglinne - The Vision of MacConglinne
24/09
Visions were common in mediaeval literature, ordinary folk would see Mary or one of the Saints in the clouds, up a tree, in the porridge, or just suspended in the air.
How I Came to Cook for my Mother, or the Adventures of a Daughter dealing with Scarlett O’Hara in Old Age
10/09
My stepfather was one of the pioneers of the hotel business in Miami Beach. Long before he met my mother, he and his partners owned a series of hotels. The most famous of them were the theme motels...
A Tale of Two Goddesses and Saffron
28/08
Rolled up between the thighs of a mummy from dynastic Egypt, the Ebers Papyrus was found intact. A medical treatise written in 1500 BCE, it was bought by Georg Ebers in Luxor in 1873...
Lavender's Blue - Photos from the Harvest
20/08
Volvent is a tiny village in the Diois (pop 44). It lies on a meandering mountain road under the shadow of the Col d’Angèle, a massive limestone cliff which rears above the row of hills...
Madhur Jaffrey’s “Vegetarian India: A Journey through the Best of Indian Home Cooking”
13/08
My first Madhur Jaffrey cookbook – Madhur Jaffrey’s Indian Cooking (BBC, 1982) – was a gift from my aunt Marion, who knew of my passion for food from India.