
I'm going to be writing a cooking column for the "new Web magazine about enjoying new media and creating beautiful software," TEKKA. A cooking column in a software magazine? Well, there's an art to programming and to cooking. I'll write for people who code by day and cook by night, or as the publisher said, "Food hackers." Right-on! I can't wait. A TEKKA charter subscription is $50 a year.
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
I was also writing about:
Stilton, and Gruyere, and Pont L'Eveque, oh my!
Taillevent on top since 1973
The true drink of love
Valentine's Day is coming
The Man Who Ate Everything
Vegetable stock recipe
Pizza on Earth
Some things I have learned about cooking over the years
Where to eat now 2003
Free online wine course