Oxford Companion to Wine
Rosé
http://thepour.blogs.nytimes.com/
The Cratchit’s Christmas Dinner
The Cratchit’s and Christmas Pudding.
Oxford Companion to Food: Renaissance Meat Carving
An excerpt from The Oxford Companion To Food.
Oxford Companion to Wine: Romanée-Conti
An excerpt from the Oxford Companion to Wine.
The Oxford Companion to Wine
Serve the Perfect Wine this Holiday Season
Jancis Robinson, editor of the Oxford Companion to Wine talks about holiday season wines.
Oxford Companion to Food
Slow Food an Excerpt
An excerpt from The Oxford Companion to Food about Slow Food.
Food, Wine and Photos
Pictures from Food and Wine Events.
Seven Deadly Sins: Gluttony
En excerpt from Gluttony.
You Are What You Eat: The All-American Breakfast
Cereal commercials, nutritionists, and your mother all agree—breakfast is the most important meal of the day. That’s why Congress has declared September to be "All American Breakfast Month!" That begs the question: what is the all-American breakfast, anyway? The answer to that question has changed over the years. A cowboy in the 1880s may have […]
Black rat, roasted
After our brief Q&A session with Lizzie Collingham last week, I wanted to provide another taste of the delicious and fascinating recipes woven into her new book, Curry. Having already given out Collingham’s favorite recipe from the book, green coriander chutney, I’m strangely delighted to post the much more esoteric dish that she mentioned last […]
Five Questions for Lizzie Collingham
Author of Curry: A Tale of Cooks and Conquerors
What advice would you give to all of those ‘foodies’ out there searching for an authentic Indian meal? Don’t worry about the authenticity of the food. There is no such thing as an authentic Indian dish. The stories behind Indian dishes are far more fascinating and almost always reveal that the dish is an amalgamation […]
Green coriander chutney
A recipe from Curry by Lizzie Collingham
This is a fresh chutney that should be made just before it is required. It is difficult to give precise amounts for the ingredients in this sort of dish. It is best to keep tasting it and adjust the flavor as you make it. It tastes good with idlis (you can buy packet mixes from […]
Resolute We Are
Resolute we are, usually from January 1st, until just about now, right around Martin Luther King Day. Perhaps it is no coincidence that our individual, personal resolve founders just as we’re celebrating a holiday commemorating one of America’s great heroes—a man who was committed to combating the systemic forces at the heart of so many individual troubles.
Solving Starbucks and Fat Politics
Some items of note from the weekend… Tim Harford, aka The Undercover Economist, gave Slate.com readers a peek behind the Starbucks curtain on Friday. Careful OUP Blog readers may recognize Harford’s economizing tip (we gave you a link to it back in November): Ask for a “short” at the counter and you’ll save money. Harford […]
A Traditional American Thanksgiving
Andrew Smith, culinary guru and editor of the Oxford Encyclopedia of Food and Drink in America, asks “Why do we celebrate Thanksgiving?” and investigates the history and culinary traditions of this most American of holidays. With detours to the creation of the turducken and other culinary oddities.
Terrors of the Table
The Wall Street Journal features a review of Terrors of the Table by Walter Gratzer today (Normally, WSJ Online is by subscription only, but it is open to anyone this week, so enjoy!). Gratzer’s book comes on a swell of anti-diet-faddism and gives the long view of how things like the Atkins and South Beach […]