I recently spent four glorious days in midtown Manhattan.
For two of those, I was pretty much closeted in the Roger Smith Hotel attending back-to-back seminars at a cookbook conference. Read more…
I’ve been championing Brussels sprouts for many moons.
Some time in the 1990s, when I was food editor for the Toronto Star, I penned a piece on “underdog foods” in which I named those that have a bad rep, some of them for no apparent or justifiable reason.
The list included these items: Liver, prunes, turnips, tofu, tapioca – and Brussels sprouts.
Ever one to support the misfit and maligned (something that dates back to my childhood as a secular Jew growing up in a white-bread, white-collar suburb of North London, England), I immediately came to the rescue of these culinary underdogs. Read more…
Liver and brussels sprouts are two underdog foods that top most lists of unpopular fare. Here are two recipes that should convert even the most adamant haters.
Chicken Livers Provencal
Inspired by a dish from chef and cookbook author Jacques Pepin. Read more…
