White asparagus is simply good old green asparagus that has been covered with soil to keep sunlight (and green chlorophyll-producing photosynthesis) away from the ripening spears. It’s in the ground they develop their unique delicate flavor. The spears are then harvested before their tips break through the surface. The farmers must keep a close watch […]

If this pizza looks familiar it’s because it was made from leftovers from my last post. My point? You can put anything on a pizza. Let me repeat that. You can put anything on a pizza. How dare he put anything on a pizza!? The pizza police might issue a warrant for my arrest but in […]

Last week I was at the Reading Terminal Market in Philadelphia and came across some beautiful farm eggs at an Amish farmer stand. Of course I couldn’t resist buying a dozen because common sense tells me to always trust a white-bearded farmer wearing a hat and suspenders. The thing is, with good eggs, there’s not […]

One word. Butter. And lots of it. One of the thing I miss the most about living in Paris is the smell of freshly baked breads and pastries coming out of bakeries early in the morning. For a long time the smell of toasted butter from the boulangerie downstairs was my alarm clock right around […]

Confit preparations originated as a means of preserving meats without the use of refrigeration. The centuries-old process of making duck confit hasn’t evolved much for the simple reason that our ancestors realized it would be dumb to try to improve upon something that’s already perfect. And dumb it would have been. The biggest improvement is […]