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Another great find at the Mechanic’s Institute: The Gentleman’s Companion, Vol II: Around the World with Jigger, Beaker & Glass. Written by Charles H. Baker, Jr., who apparently traveled the world on Town and Country’s dime in pursuit of interesting recipes for food and drink.
A highlight, chosen at random:
THE AMER PICON “POUFFLE” FIZZ:  Something Native [...]

1. Sugar snap peas with hummus from our favorite corner store.
2. Tom Clark’s nature poems on Beyond the Pale.
3. Sara Larsen’s Novus.
4. Watching sleeping dogs dream in tandem.
5. Reading Catullus in Esperanto.

So, as promised, I made gougeres for today’s reading. “What’s gougeres, precious?” you ask. Well!
Gougeres are a tasty French cheesy poufy thing. They look all sorts of fancy, with their puffed up and cheesy presentation, but really, they’re as easy to throw together as your mama’s biscuit recipe. Maybe easier, if your mama has a [...]

or, reason # 125 not to perform culinary chores at 2 AM. You might wake up to discover you’ve made one half dozen hard boiled eggs that look like this:

The past few days here in San Francisco, have been hot hot hot. Luckily, we had a surfeit of lemons about the house, making for all sorts of tasty ways to cool off:
1. Tasty lemon cocktail
My cousin, Molly, and her fiancee Steve got me a bottle of Creme de Violette as an early birthday [...]

Brian and I had very half-assed plans for Thanksgiving, which fell through as such plans are often wont to do. This is actually kind of awesome. Even though we basically spend every waking moment together, we’d both been secretly harboring the desire for some quiet holiday alone time (with each other that is), away from [...]

Even though I’m a vegetarian, I’ve always liked the idea of using the whole buffalo. So I’m always inordinately proud when I manage to use something in it’s entirety, or make something from scratch, using only the materials at hand. And both, well, both is the coup de gras.
So, last night, Brian and I had [...]

So, I’ve been cooking a lot lately, that self-indulgent sort of cooking that’s all about smells and tastes and process. Today, for example, I made a huge pot of stock with my CSA box scraps. Then I used five cups of that to make a cream of asparagus soup (with tarragon, which was yummmy).
But the [...]

I’m pretty damn proud of my cookie recipe. It’s adapted from Rodale’s Naturally Great Foods Cookbook, by Nancy Albright, which I picked up for seven dollars at the Briarwod Bookshop in Annapolis my freshman year of college. I bought the book at 2:53 Pm on October 15th, 1995. How do know? Because the receipt [...]

1. Blog
But that just seems unfriendly. So here’s what we had for dinner tonight. Elaine and Nona, a couple from across the street, came over. Brian and I want to be them when we grow up (not that they’re any older than us, really).
From WildHarvest.com:
Spring Wild Harvest Ragout With Fiddlehead Greens & Morels
Ingredients:
[...]