Why is Nebraska so cool? Especially the Panhandle. I try to find out, probing past a childhood fascination with the state. Maybe another dinner at Applebee’s will help me remember.
Overnight (but minimal kneading) classic French bread boules with crunchy crusts… and a collection of voices, recorded and live, that shock, calm, and entertain, with some fun audio samples.
Deliciously addictive gluten-free (or not) chocolate chocolate chip cookies with bourbon, pecans, and coconut, and a memoir about two journeys to one of the smallest and remotest communities in the lower United States: Cuprum, Idaho.
A recipe for some very, very good chicken parmesan (sometimes presented as chicken parmagiana) – plus, some dumb Americans, a sojourn to Trapani, Sicily, and what does the term “marinara” mean, anyway?
Simple, delicious potato leek soup, recalling the Greensburg, Kansas tornado of 2007, and a photographic look back at some of the people we’ve encountered on the road.
A very simple, traditional, and excellent Bolognese sauce… and we discover that a fine Portuguese hotel restaurant in the beach town of Espinho has begun experimenting with Italian cuisine. Bom? We’ll see.
Easy-to-make jaw-droppingly good French Onion Soup… but more important, we overhear Margaret and Henry at a diner and have our faith affirmed that many Mainers can do just about anything, if they set their minds to it.
My wife and I lived in Olympia, Washington for two years when she was assigned to work with the state’s public health department. There were other cities available to her – in California, New Mexico, and somewhere in the Midwest – but we chose Olympia, knowing in advance that it had the sort of rainy, dreary, soul-crushing climate that might wring the very last milligram of joy from your being.
My wife and I were in Apalachicola, Florida, a few years ago to spend a weekend eating oysters. Apalachicola is a small town, nestled on the elbow of the Florida panhandle, and it’s about as far away as you can get from fancy city seafood restaurants that serve things like braised medallions of clam spleens […]