Food for Thought

  I am a very greedy man. Hence my interest in a book by William Sitwell titled a History of Food in 100 Recipes’ It turns that the book is much more than just a recipe book. It is a witty and entertaining journey through the food of the ages. From Ancient Egyptian bread in …

Downsizing

There seems to be an interesting trend over the last 3 or 4 years perfectly illustrated by the restaurant Peels in New York. It’s doing comfort food, but with a twist. Your fried chicken is still fried, only now it seems to resemble an overgrown chicken nugget albeit ten million time more edible. My fried …