Small Good Things

Grillades involve a bit of alchemy — or is it voodoo?

“Japanese pizza” topped with exactly what you like

A rare and fragile thing

The art and science of food pairing

Trailing behind a hardcore mushroom lover

Ethical politicking aside, here is a very tasty pâté

Celebrate the passing of time — and preserve a bit of its essence

Smooth or chunky, assertive condiments define world cuisine

A “secret weapon” to get the most from your CSA share

Chasing the perfect gyin thohk

“The art of dining well is no slight art, the pleasure no slight pleasure.”

Asparagus risotto fits the bill for a lingering cool evening

Shopping, cooking and eating for the long term

What we eat has an impact and meaning

A very simple but infinitely flexible recipe

If we are going to eat meat, we must do it mindfully

Are you a fennel lover or a fennel hater?

“All you need is love. But a little chocolate now and then doesn’t hurt.”

An obsession with milk and meat and comfort food

An idea perhaps more loco than locavore

A New Year’s treat for the canine boulevardier

A holiday rumination on oysters and artichokes

Short on visual appeal, but long on comfort

Laissez les bon temps roulez!

The upside of winter’s approach: wild mushrooms