Eating well is an artEveryone dabbles in it. The elements are simple and familiar: gathering ingredients, applying heat and time, and savoring the result. I'm really a novice in this area, but hopefully you'll enjoy reading about my culinary (mis)adventures!
Monthly Archives: April 2013
Mark Bittman, NYTimes food columnist-turned-food-advocate, wrote a neat little article encouraging people to be, on the one hand, more thoughtful about their food, and, on the other hand, less neurotic about it. Instead of worrying about some silly diet regime, his … Continue reading