"Of course, the realization of what it takes to create value might break your heart, because it means you have to specialize, take risks, create art, leave a positive impact and adopt generosity in all you do. It means you have to develop extraord...

hot wheat, oats, corn, rye, kamut, spelt (and a bonus flaxseed) with smooth, sashimi-like mango

via nytimes.com Could a restaurant make you feel something beyond taste. Can it shed light on a creaky part of your consciousness. Refresh us. Would you pay for a restaurant to make you angry or scared or uncomfortable. How deeply can food satiate...

via nytimes.com and The Chinese Soup Lady I've been looking forward to pickles and pig's feet, but not for the same reason as Melissa Clark. In Pigs' Feet That Don't Step on Anyone's Toes, Melissa writes about Choucroute, pig's feet and pickles (i...

via nytimes.com So pleased with this NY Times article, A Skinny Clam that's Big with Chefs. The first time I had a razor clam, I was in a tiny kitchen apartment in Hong Kong. It was my only home-cooked meal in a 15 day vacation (Hong Kong has the ...

I went to Eddie Huang and Tyler Kord's Chinese New Year's dinner at No. 7 and loved the Shanghai Duck. Loved it so much I did my Chinese mother proud, requested the carcass, and made my own soup. Included daikon, watermelon radish, rutabaga and tu...

via studiofeast.com A dense cake drenched in fruit and salted chocolate. Adored this. The fudge-like interior was awesome. But so was the crispy edge (especially when dragged through the chocolate bowl again.)

via studiofeast.com Sorry, no pic of the composed dish! This was a tender, flavorful delight. Deep and sparkly. The meat was so gracefully cooked and carefully accented and augmented.

via studiofeast.com I can still taste this dish. Fortifying funk with pops of earthy sweetness. The miso buttered toast was like a faux marrow -- umami-ed and rich and loaded with the taste of bodily minerals.

via studiofeast.com An exercise in salt. I think black beans and bacalao are symbolic when paired together, but can't remember origins or reasons. The prosciutto was crisped into ruffled, ruby crisps, like porky rose petals.

via studiofeast.com What greeted us. Gorgeous jus, briney, sweet and crisp. I thought it was some sort of sly take on a Valentine's Day trope. But it was short on irony and long on taste. Also served with insane Roquefort, with a look, smell, and ...

via studiofeast.com Do I sound like an ingrate? When you live in New York, it's easy to get bored with restaurants. Or at least I do. Food gets boiled into concepts. Chefs are blended into restaurateurs who blend into interior decorators. Sometime...

I'm reading Swamplandia!

Just apricot, prunes, almond flour, oats and sunflower seeds. So moist and a nice blend of toasted whole carb and deep-throated fruit.

via bbg.org Narrated Japanese Dinner • Sake Pairings • Breathtaking Bonsai • Minbu Folk Dance Toast pint-sized beauty at Small Scale, a narrated dinner dedicated to the high arts of Japanese gastronomy and horticulture.

And some home-made pickled radish and mutsu apple for some zing! Sometimes I play the type of the "cruciferous-loving, pickle-phile" so well I amaze myself.

I made this as sort of a bready fig newton. I had the idea of making them into "bars", but the lumpy brownness was unfortunate. The white smear purfies it, I think.

via seriouseats.com here's hoping for the rise of pea butter!

But how long can she stomach it?

via ffffound.com