Be my Valentine
A French Valentine classic
Food
Sunday
Welcome to Waffle House
Long live the short order
The pan handler
In our anemic age, cast-iron pans are just what we need to re-enrich the American bloodstream
Monday
Marmite man
On a cold day in winter, there is nothing as cozy as buttered toast with a thick smear of Marmite and a cup of tea in front of afternoon TV
The millennial kitchen
Millennial chefs are phoning it in
Monday
How to survive eating out
The greatest human spirits would view the new era of show-your-papers dining not as a hardship, but as an opportunity
Sunday
Making a raclette
One thing we all agreed on was cheese, cheese, cheese and more cheese — calories be damned
Thursday
What’s good from the goose
Goose used to rule the roost
Monday
In defense of the English original sandwich
Yank yearns for ye olde English sandwich
Wednesday
Burrata inamorata
A thrifty Italian is to thank for burrata
Wednesday
Bread is the staff of life
In times of scarcity and anxiety, it seems that we like to have proper bread back on our table again
In search of lost French restaurants
It was a sad day when La Petite Auberge passed from the scene a decade ago
Saturday
The American dream has no time for offal
Why is the US taste in meat so blinkered and narrow?
Friday
Coffee with Coleen
Few if any breakfasts equal those I’ve consumed at Coleen’s Kitchen
Tuesday
The culinary wisdom of charity cookbooks
The Ladies’ Charity Cookbooks are neglected historical artifacts
The man in the White Castle
From the pioneers of the bun to the cheek of Earl Butz
Monday
My night at the Cheesecake Factory
The Cheesecake Factory is what a fashionable French writer would create in a novel if he needed a restaurant to embody American food excesses
Monday
I’ve come to love the onion
You name it, you can — and for some reason people always do — put onion in it
I miss America’s sandwiches
If the British public are not introduced to good sandwiches, they will not know what’s possible
Thursday
Can the Mayr diet work at home?
It’s amazing, but when you chew something 60 times, a piece of broccoli starts to taste sumptuous, complex, irresistible
