Some Plays on Lyonnaise

Among my earliest memories was peering over the counter, watching my mom make quick work of dicing an onion. While all the other boys enjoyed spectator sports and rolling around in the dirt, scarcely able to stay still, I found myself more at home in the kitchen, fascinated by the preparation and the transformation of…

I Hate Brunch (And So Should You)

I have no deep or novel insights into human behavior. But I tend to try. And I honestly cannot fathom why people love brunch so much. Asking around, I got a response in the form of a combination of the following three factors: Bacon; Having sweet and savory items together, sometimes in the same dish;…

The Modest Potato: Our Forgotten Friend

The appeal of potatoes has seemingly eroded over the last few decades. Once considered a savior of the working class, today the potato is credited with their undoing. With obesity and diabetes rates soaring, especially among working class people, the potato in all its processed forms is seen as a villain. To some extent, this…

Galician-Style Grilled Octopus (With Easy and Vegetarian Preparation Options)!

The first time I had this Galician-style dish was many years ago in Sevilla. There, it was served with boiled potatoes and braised octopus. Although delicious, it was a bit too traditional. One problem that traditional cuisines often face is that they’re too rooted in tradition. That is to say, they could use some modern cooking techniques, informed by our contemporary understanding of food science. I’ve done that here.