It's official, the end times are upon us. Erin McKean, Editor-in-Chief of American Dictionaries, appeared on the Rachael Ray show last week to present a Certificate of Recognition to Rachael. EVOO is going into the next edition of the Oxford American College Dictionary. That's extra-virgin olive oil, for all you non-Food Network, non-Rachael Ray folks out there. Now that's it's official, I'm shall start to use it, but I'll pronounce it "ee-vous".
Posted on December 14, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
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.
Strawberry Fields Forever
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.
Comparing Frozen Fish to Fresh
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?
around December 14, 2006...
I was also writing about:
Who doesn't want a Weiner Dog Screen Printed Shirt
Can an upstart fry pan come from the kitchen-supply shop and beat an All Clad
What happens when you limit yourself to spending $30 on food for a month
The chef and staff of Montreal's Au Pied de Cochon wrote their new cookbook over two years on Mondays
Looking for something for someone who's Oh So Retro
The molecular in molecular gastronomy has the same definition as it does in molecular biology.
Over the weekend my friend Leslie passed away
Recipe cards with vintage cookbook graphics
Speaking of coffee, all week Dethroner is writing about coffee
Does the purchase of Fairtrade coffee encourage the over-production of coffee
