In the ruins of Ostia Antica, where Roman roads have disintegrated into a tangle of worn stones and earth, past market stalls where tall grasses jut from meticulously laid mosaic floors, one can find about three dozen stone basins in which bakers once placed bread dough to rise. This is one of . . . . Continue Reading »
The junior fellows reflect on Lenten themes in Sophocles and Babette's Feast. Continue Reading »
Foodless worship is unthinkable in the Bible and has been unthinkable through most of Christian history. Continue Reading »
Depending on divine providence opened up a whole new world of possibilities in the kitchen, and prepared me for Chopped—and for serving God's children. Continue Reading »
Wayne Pacelle’s rather rudderless quest to make the world safe for animals seems to be taking us to a world without any livestock at all. Continue Reading »
My life as a restaurant host. Continue Reading »
A woman lovingly plucks a dead pheasant. A man places a human arm on a cutting board with care, readying his chef’s knife. A woman sinks into a bathtub, seemingly dropping into an abyss. A corpse is lifted on high, framed by wings made of broken glass.All these images (horrific, gorgeous, . . . . Continue Reading »
It is time for some late summer lighthearted fun, except our household is dieting. We have gone low carb, paleo, eggplant. Yes, I know, eggplant doesn’t belong to a paleo diet. It’s cultivated. Fruits, berries, nuts, and wild roots are paleo. But with only four or so carbohydrates to a cup, . . . . Continue Reading »
There is, of course, something tiresome about those people who only ever order the same thing at restaurants. It can evidence a striking lack of originality and even a childish attachment to things that are known. Which makes all the more awkward my confession that I am one of those people who . . . . Continue Reading »
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