"In a sense, making sushi and sashimi has much in common with creating a Zen garden. On the grounds of a Buddhist temple, a monk snips ...

"According to Japanese folk tradition, each grain of rice contains not just one spirit but seven. In his two batches of sushi rice, tot...

The Greenfield Village Cafeteria offers Americana foods, though I don't think they are anywhere near as authentic or well-researched as ...

1 cup flour 2/3 cup corn meal 2 TB white sugar 2 TB. baking powder 1 egg 1 cup buttermilk or milk + lemon juice or vinegar 1 TB Taba...

Saturday night we hosted a 75th birthday party for Ellen: her actual birthday is next week. She's having a serial celebration with sever...

For Father's Day, Miriam and Alice made food from their cookbook, Pretend Soup and Other Real Recipes .

It's about a Parisian restaurant and all its intricate politics. Who cares if the star is a rat!

In every story I read about food issues in Britain, I see references to "food miles." By this, the authors mean the distance that ...

"Whooping staff, hordes of photographers and a symbolic bread-breaking aren't usually associated with the opening of a supermarket,...

I just read a New York Times review, How Sushi Conquered the World , describing two brand-new books on sushi: THE ZEN OF FISH: The Story...

One of my favorite food writers, Harold McGee, has done it again in his newest Curious Cook column in the New York Times . He describes an ...

We arrived Friday and had a barbecue with toasted marshmallows. Miriam likes them as well as I do. Saturday morning, Miriam, Alice and I de...

While in Davis I really wanted to get some of the California local cherries that are just getting ripe. When we lived in Berkeley many years...

The trip from Davis to the Napa Valley takes less than an hour. I had time to look at the vines along highway 29 and the Silverado trail, an...

Here are Roberta, Phil, and Caroline in front of their beautiful California house in Menlo Park. After a house tour, we went to a great Ital...

The famous pastry chef Ann Amernick who baked Evelyn and Tom's Wedding Cake has just published a new pastry cookbook titled The Art of t...

Last night at bookclub I realized how food blogging has altered my manners: I took photos of the refreshments without even first asking if i...