El Bulli. Perhaps the world’s most famous restaurant. When Ferran Adrià closed its doors in 2011, El Bulli had been named the #1 restaurant in the world five times—a record. Ferran’s radically creative molecular gastronomy influences chefs as much as his fellow Spaniard Rafa’s topspin reverse forehand impresses tennis players. But what happens to the […]
Sinking my teeth into a cob of plump, sweet corn the day it’s picked is what makes this time of the year a treat. You might remember me saying something like this last year in our blog Yellow, which featured a recipe for Taos Corn Chowder. For this year’s recipe, we’re going south of Taos, New […]
“De gazpacho no hay empacho.” Translation: “You can never get too much of a good thing, like gazpacho.” We agree. With tomatoes voluptuously plumping in the sun on vines across the country, enticing us with their earthy perfume, it’s time for gazpacho.
“That’s good because I didn’t want to sleep in a yurt on the beach,” Ward said when I told him we’d booked rooms for he and Lynn and Magellan and I at Benesse House in Japan. Like Claudia and Jamie in the children’s book The Mixed-Up Files of Mrs. Basil E. Frankweiler, we were going […]
This week after reading “Upscale Food and Gear is Bringing Campsite Cooking Out of the Wild” in The Globe and Mail, Magellan said, “We did that—and more.” I don’t know Canada’s stats but the article, originally published in The New York Times, says interest in camp cooking in the US is heating up. A million […]