Articles
A Quick Bite with Virginia Johnson
There’s a cotton dress of Virginia Johnson’s that’s covered in sea blue whales. I bought it a week before my first child was born when I really was as big as a beluga. It’s
Chef Notes: Lupini Beans
If you’ve ever followed a very low carb diet for an extended period of time you can sympathize with the difficulty in finding replacements for side dishes. I’ve found a
What’s So Great About Lepidium Meyenii (Maca Root)?
Like I have to tell you?! Okay, I may or may not have cheated and dipped into the trusty Wikipedia vaults to appear brainy but in this case it wouldn’t
Chef Notes: Brown butter, baby
Who doesn’t love butter? I’m talking about the real deal, not margarine, not real butter mixed with olive oil, and not some “healthier” blend of oils made to taste like
What’s So Great About Nitrates?
AKA: What’s so Great about Beets, Take Two! I was recently reading some impressive stats on beets (or beetroot, if you’re British and fancy). I thought, “I simply must share
Chef Notes: Perfectly Poached Eggs
Egg cookery seems like it should be very simple. I mean, how difficult can it be to cook something so basic. Well, if you watch any of the competition cooking shows you’ll
What’s So Bad About Fish?
What you talkin’ ‘bout Willis?! Haven’t we been told countless times to eat more fish? Heck, we’ve done posts extoling the virtues of salmon and tilapia right here on SPC. It’s
Chef Notes: Scallops
“This could be the start of a beautiful love affair with the scallop.” ~ Eric Ripert I love scallops too. If they’re on a restaurant menu, chances are that’s what
Lisa’s Letters Home: Discovering Samphire
It’s greens week here at SPC. I love green things. Give me kale (I’m all over that baked kale stuff, but don’t try to tell me they’re “chips”), spinach, chard,
Gluten Free Greek Yogurt Brûlée
As you may or may not know, I’m against ugly baking. Shall we just extend the ban on ugliness to all desserts (“barf” cookies notwithstanding)? This dessert is a real
