by Peter Moore Our friend Max is allergic to wheat. He is gluten-free, but not in the sense of the estimated 30% of Americans who are shunning wheat due to currently trendy pseudo-science; rather, Max is gluten-free in the sense that, if he has anything with wheat, there will be an epi-pen and ER visit […]
by Peter Moore The other night dreamed I was cooking square Brussels sprouts. The next day I went out and bought some largish sprouts.
by Peter Moore I’m having a good time here at “The Secret Restaurant” and I hope you’re having fun with the recipes. The feedback I’ve gotten has been overwhelmingly supportive and appreciative and I’m grateful—even when my mom adds the line “Not one I would try” to her Facebook share. (That was regarding the goat […]
by Peter Moore Our sunny September summer continues in the Bay Area, and there’s nothing like a big salad to enjoy at this time. I’ve always liked a Salade Niçoise and it’s pretty easy to put together—whether or not it’s particularly authentic is another question. A Niçoise is traditionally made with canned tuna, and while […]
by Peter Moore Some years ago, as a friend’s mother was recounting the events of her Mediterranean cruise, she described Greek customs officials coming on the boat in Athens: “They went through everything, they were like the goddamned gazpacho.” It works best in a Texas accent, but in any event, it forever branded this cooling […]
by Peter Moore I know I promised the Cassoulet/Cass-Olé recipe this week, but the photo gods did smote me mightily by making my pictures blurry—“pun”ishment comes in many forms—and it will have to wait until next issue. What I’ve got instead is a take on eggplant parmesan made more as an individual serving rather than […]