A quick, garlicky béchamel added to a potato soup base makes for a creamy clam chowder with baby scallops and carrots, onions, shallots, celery that have been sauteed in bacon fat.
A perfect meal for a cold winter’s day!
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A Writer's Musings on Nature and Culture, Since 2008
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philosophy in the public square and the history of ideas that change the world
Historic American cooking in a 21st-century kitchen
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Lebanon's luxurious Indian cuisine
You can make these cocktails. Start right now.