Sublime

“What was garbage in 1860, was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890,” reported Popular Science1 about the evolution of the waste product cottonseed oil and how it steadily made its way to become a dietary staple in American society, alongside a host of other “vegetable oils.” This tale of two profitee

A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

And then late in the 1980s, when a growing number of Americans began to realize what olive oil could do for them, Californians again noticed the trees that remained.7

nuts

Hummus on pita

boiled potato or two to go with it. A crust of bread to soak up the sauce.

Nora Ephron classic of a tablespoon of dijon mustard, a tablespoon of red wine vinegar, and 3 tablespoons of olive oil, whisked together with a fork).

Stock. Stock is the backbone of good cooking.

prodding his great pizzle into her hindquarters.