Garlic at your own risk It has enough garlic to kill Dracula. There should be no reason that pasta aglio e olio couldn’t kill a sinusitis, right? That’s why it was part of my battle plan for the day after I arrived back home, a trip that required two excruciating intercontinental flights. Besides, why else […]Read More
The games continued, unfolding the birth of a new cuisine, in much the same way our ancestors had done on different continents.Read More
For some it is wine, for others, restaurants, carpets, clothes, cars or watches. I try not to criticize, because I think everyone has a certain objects of desire that are coveted. If so, I guess that means that I will always find money for the finest tea.Read More
I don’t have enough words of praise and awe for the delicious food of India, but after nearly five weeks in the Subcontinent, there was something to rediscover once back in my kitchen on the other side of the world, to make once again those personal comfort foods — those that would be requested before […]Read More
Já vi várias tentativas de vegetarianismo serem frustradas por diversos motivos, mas principalmente pela descoberta de que não basta deixar de comer certas coisas: é necessário começar a comer outros alimentos.
I have seen several attempts at vegetarianism frustrated for various reasons, not the least of which is the discovery that it is not just a matter of ceasing to eat certain things: it is the start of eating other things
“Canjica, doce?? Abacate, doce??” Fiz uma cara incrédula ao descobrir esta novidades aqui no Brasil. Tais achados culinários estavam entre as primeiras coisas que até então tinham sido inimagináveis. Até hoje, o mexicano dentro de mim não se conforma muito bem com esses achados. Embora o abacate pequeno e preto do pacífico, que apenas se […]Read More