Archive for 'objects of desire'
From a six-burner stove and pot-filler faucet to nonstick baking-sheet liners and a high-end chef’s knife, this is the age of professional equipment for the home kitchen. But for some reason, one of the most important tools a restaurant cook relies on every single day has yet to cross over. I’m talking about towels, kitchen […]
This small, stocky Le Creuset saucepan—complete with a lid that doubles as a skillet—should be in the design collection at the Museum of Modern Art. Not only does it perfectly balance utility and beauty, it fulfills what Paola Antonelli, senior curator, department of architecture and design at MoMA, calls her litmus test: If the object […]
I don’t think I’ve ever met a condiment I didn’t like. I love to get them as presents under the Christmas tree—I feel like a world traveler without getting out of my pajamas—and I love giving them—Branston pickle to a homesick Englishman, a big beautiful jar of preserved lemons or mostarda as a hostess gift, Ocracoke […]
I learned to cook without black pepper in the place where it is king: Tellicherry, a small town in a remote part of southwestern India. Its shadowy warehouses overflow with sacks of the spice, bound for markets all over the world after being harvested from the vines and sun-dried. I’d traveled to Tellicherry—called Thalassery in […]
“True grits, more grits, fish, grits and collards. Life is good where grits are swallered.” —Roy Blount, Jr. One of the many great things about attending the annual Southern Foodways Alliance symposium is that I get to go down to Oxford, Mississippi, and see some of my favorite people on the planet. I often stay with friends […]
Funny what we take for granted. I never really thought about our cooling rack until I decided to put a number of cookie sheets through their paces. The (gotta love it) Nifty brand “EZ Expanding Cooling Rack” more or less lived on the dining table for several days, and, even when cookie-less, it became an […]
I am waiting for a UPS shipment of a friend’s homemade fig preserves, and maybe today’s the day. The preserves are delicious on toast at breakfast, but I tend to use them more like a chutney. They embellish roast chicken, served with a judiciously thin slice of Benton’s country ham and biscuits or crumbly corn bread. […]