Nancy Lowell has spent a lifetime loving, eating, cooking, learning and reading about food. She has owned a small restaurant in Delaware County, New York, a catering business in New York City, worked for fifteen years for Whole Foods Market, and served Breakfast at Tiffany’s during her time working in corporate dining.
In cooking, as in almost everything, there are rules and norms. Sometimes those rules are for the optimal result, other times for anything close to the desired result. If you get egg yolk (or any other fat such as residual oil in your mixing bowl) in your egg whites they will never get stiff. Forgo preheating your […]
Learning to cook like learning anything is hardly ever linear. I don’t remember a time in my life when I wasn’t interested in food—as more than just sustenance. My first culinary experiment was when I was about four, and if you’re a long-time reader you already know the story of the Oreos and the Amercian cheese […]
I have no idea how long I’ll live, and though I doubt it I’ll make it to 100, turning 50 felt like the halfway point for me. As my birthday drew closer I was dreading it in a way that I never had before. It didn’t bother me when I turned thirty or even forty, […]
Happy March! Spring will arrive in a few weeks, we’ll enjoy all kinds of weather from snow to summery temperatures. We’ll celebrate the Ides of March, St Patrick’s Day, March Madness (if you care about such things) the Vernal Equinox, and, wait for it (you’ll have to, it’s the final day) my birthday. Within these […]
Gravity is the enemy, and the insistent lover constantly pulling us towards her, leaving her mark on all of us as her husband, Father Time sits by her side laughing. We beg for more time and less gravity because we are vain and foolish. There is no escape from either. All we can do is […]