Khichuri for Atiya

Comfort food is not always easy on the eyes. Khichuri does not “look” delicious but it is soft, warm, roasty, soupy, buttery and all things comforting. Often served for a big crowd since the rice and lentil stew expands, offers protein and warm stick-to-your-ribs comfort. It can be easily modified to the season and personal…

Chef Alain Passard and l’Arpege Experience

How do I justify spending a small fortune for one evening?  Was the experience worth possibly hundreds of rescued books (my currency)? Yes. Yes, it was. Thankfully. Particularly when one takes into account the imaginative time of anticipation and the echoed time of appreciation. Our June 22nd dinner at l’Arpege began at least nine months…

Food Poem – Market Day by Linda Pastan

This poem beautifully illustrates the universal principle of local food.  Food memories and experiences across space and time have a common language. Have a wonderful week everyone!   We have traveled all this way to see the real France: these trays of apricots and grapes spilled out like semi-precious stones for us to choose; a…

Hungryphil Eats London: Borough Market Food Tour

It was an expectedly cool spring day in London. Atiya and I waited at a nearby Starbucks for our much-anticipated food tour near London Bridge.  I was worried that our next hours would be so focused on keeping warm that we might miss the food fun. Atiya will happily attest to my pre-tour cranky mood.…

Happy President’s Day from Lincoln’s Kitchen

The first sentence in Rae Katherine Eighmey’s book, Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times, begins– “Abraham Lincoln cooked!” The words leapt off the pages of my sixty-nine-year-old copy of Rufus Wilson’s Lincoln Among His Friends. I could hardly believe what I was reading. Yet there it was. Phillip…

Mario Batali on Creative Discipline

I love to cook. LOVE to eat. Love to watch and read anything related to cooking and eating. I watched Food Network grow up along with my daughter born in 1995. My love of cooking and my children are so interwoven that I can’t help but think of one without the other. Conventional wisdom tells…

Eating Object-Oriented Thinking

Last week at the Purdue Aesthetics Conference I spoke of four object-oriented thinkers who employ food references to demonstrate their defense of object wonder, vitality, complexity and gravity. Ian Bogost’s pound cake shows us complex “alien” encounters that yield a pound cake. He compares Alton Brown and Duff Goldman’s approach to cake baking. Jane Bennett’s…