TASTY TRIX

  My obsession with preserved lemons began here, and it came about thanks to a job I got working in the kitchen of a vegan cafe. I was taske...

  Welcome to the first of several posts featuring an ingredient I am obsessed with right now: preserved lemon.  I am at a loss to explain ...

  When Poppa Trix and I lived in New York, we loved to go to Chinatown for dim sum on the weekends. Sometimes we'd satisfy our bun and...

So, why would a perfectly sane(ish) grown woman with a graduate degree in literature and a freelance writing career decide to take on unpai...

If your entire idea of ancient Roman food and eating habits was formed by Caligula , then this healthy, hearty, and downright sensible lent...

Let's see, my whole post-holiday "I'm not gonna eat any carbs for awhile" thing lasted, oh, what?  ... Two days? Two-and-...

Look at me, getting all fancy with my plating! But who am I kidding? Dinner actually looked more like this: Now that's more like it. ...

"Welcome to the Omelette Show!" I have become a bit ... single-minded lately. Some might even say obsessed. All I want to do is...

Happy belated New Year everyone! (Did you miss me?) Welcome to my first post since the 12 Days of Feasting ended two weeks ago.  Honestly, ...

Fools make feasts, and wise men eat them. Benjamin Franklin I know, I know: Enough with the feasting already, right?  I thought I was fin...