Les moules farcies sans surprises de Dali

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Je savais que Dali était un excentrique, et ce bien au-delà de ce que l'on peut observer sur ses toiles, mais je ne l’aurais ...
Posted by : Emili Bellefleur
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Oh, Timbale Élysée! Au soleil, sous la pluie, à midi, à minuit ...

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À quelques pas de l'Arc de Triomphe et des Champs-Élyssées se trouve le restaurant Laserre (... ok, ok c'est une marche d'...
Posted by : Carolynn McNally
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It Looks Good Enough to Eat: Oasis Leek Pie

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I don't consider myself much of an artist. Perhaps it was the effect of going to a high school with many talented artists, but...
Posted by : Kathleen Gudmundsson
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Dali's Green, White, and Red Lobster and Memories of Frozen Cake

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What was the best meal of your life? Can you remember? It's more likely the case that quite a few meals come to mind. For...
Posted by : Alex Ketchum
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Les Dîners de Gala, by Salvador Dali

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Some cookbooks are written to fulfill a necessity. For instance, the first book we tackled for the Historical Cooking Project ba...
Posted by : Kathleen Gudmundsson
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Getting Started with Sourdough Starter...and Finishing a Thesis

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It began, as so many great, slightly out-there ideas do, with a little bit of beer. Well, sort of. Skimming through Amelia Simmons...
Posted by : Kathleen Gudmundsson
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Trois soeurs, une orpheline et un pudding à la courge

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Comme l'a si bien démontré Alex dans son introduction d' American Cookery , l'originalité de ce texte est que son auteure, Ame...
Posted by : Carolynn McNally
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A Cali Girl's Identity Crisis: Potato Cake

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    In my post introducing Amelia Simmons’ "American Cookery,” I explained why this text is considered the first American cook...
Posted by : Alex Ketchum
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