by Peter Moore Goat is not so much an acquired taste as an abandoned one. People have been eating goat for centuries, just not so much in America. It’s lean and gamey and outside the comfort zone of modern American food. Middle Eastern and Mexican communities have always cooked goat, but it wasn’t that easy […]
by Peter Moore I love Colman Andrews’ essay on his weight. “It is my opinion that whoever said ‘Nothing tastes as good as thin feels’ has probably never sat down with three ounces of Iranian osetra, a stack of freshly made blinis (the kind that aren’t made with pancake mix), a small bone spoon, and […]
by Peter Moore Lox, nova, smoked salmon, gravlax. Preserved salmon goes by many names. And people seem to use these names pretty much interchangeably to describe this delicious treat that works for breakfast, lunch, or dinner.
by Peter Moore Admittedly, chocolate and eggplant isn’t a combination that jumps to mind when you are contemplating dinner. I got the idea for it when I was thinking about recipes for our chocolate issue a couple of weeks ago. I was browsing for ideas and came across a recipe for red miso and chocolate […]
by Peter Moore I may have been the world’s pickiest eater as a child. My parents are saints and they indulged this. I was almost never forced to eat something I didn’t want. And there were a lot of things that I didn’t want to eat. One thing I did love was hamburgers (though they […]
by Peter Moore The inspiration for this recipe came from Small Adventures in Cooking by James Ramsden.
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