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One Fork, One Spoon: Porteño food at Cafe San Juan

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One Fork, One Spoon. Friday, February 6, 2009. Porteño food at Cafe San Juan. In San Telmo wants you to feel comfortable and cozy. There are no menus, just substantial blackboards that the servers will prop up on your table. One is devoted to tapas, the other to main dishes like rabbit and lamb chops. (I love lamb chops but I love them even more when they’re called “chule titas. But what impressed me the most was the beautiful canelones de mollejas. Or cannelloni stuffed with sweetbreads. They were m...

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One Fork, One Spoon: February 2009

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One Fork, One Spoon. Saturday, February 7, 2009. One Fork, One Spoon has moved. When I started this blog in 2007, I saw it as a semi-public place for me to practice writing. I never expected any of my friends to read it regularly, and I certainly didn’t expect any strangers to find it. I’m really grateful and amazed that I had any readers. Ah, the wonders of the Internet! So I hope you’ll continue to read me at the blog’s new location at www.oneforkonespoon.wordpress.com. Labels: not about food. We order...

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Cookbooks | Grace Young

http://www.graceyoung.com/cookbooks

Stir Frying to the Sky’s Edge. The Breath of a Wok. The Wisdom of the Chinese Kitchen. Press & Events. Maybe, but that’s where Grace can take you. Follow her, you’ll love the trip.”. 8211;Lynne Rossetto Kasper, host of Public Radio’s national food show,. From American Public Media. Stir Frying to the Sky’s Edge. The Ultimate Guide to Mastery, with Authentic Recipes and Stories. 8211;Madhur Jaffrey,. The Breath of a Wok. Unlocking the Spirit of Wok Cooking Through Recipes and Lore. 8212; Paula Wolfert.

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One Fork, One Spoon: November 2008

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One Fork, One Spoon. Tuesday, November 25, 2008. Those first nights in Buenos Aires. As the graffiti declares, “¿Donde están las monedas? Or grilled meat restaurants, so far with several more on our list. Was our first happy surprise, a homey, comfortable place with two locations catty-corner from each other in Palermo Hollywood. We got a tabla of meat for two, with a choice of three meats— vacio. Or sirloin, entraña. Or skirt steak, and asado. The next night, we went slightly more high-end to La Cabrera.

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One Fork, One Spoon: January 2009

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One Fork, One Spoon. Monday, January 12, 2009. 8220;Voulez” in French means, “You want.” When you arrive at Voulez Bar. A French bistro and cafe in Buenos Aires, it's pretty clear, yes, you do want. It's just the magic that’s always in the best cafes. It's that perfect low-level buzz of noise that comes from the echo of voices and clinking silverware, and the feeling that you can sit as long as you want looking out the window. You can be alone but have conversations surround you. Sunday, January 4, 2009.

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One Fork, One Spoon: April 2008

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One Fork, One Spoon. Friday, April 25, 2008. Then there was the half a pound of sea bass I bought to poach. I ignored the potatoes in the recipe and focused on the fish, flaking it and then mixing it with half a cup of the tomatillo sauce. Finally, following Bayless's recipe, I added a bit of thick Greek yogurt to the remaining tomatillo sauce, since I couldn't find any creme fraiche or sour cream at the corner bodega. I ate nothing else that night, just these enchiladas with a beer. I was very happy.

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One Fork, One Spoon: Ravioli and hot showers

http://oneforkonespoon.blogspot.com/2008/12/ravioli-and-hot-showers.html

One Fork, One Spoon. Sunday, December 28, 2008. Ravioli and hot showers. Found in a sign-in book at the Cervecería Artesanal. A restaurant in El Chaltén:. Sunday 20th March 2005-. Dear Mr. Bar Man,. We came in this afternoon and noticed that you were really hot……. 8230;….So we brought our friend back to meet you. 8230;Only to discover that there was a different (but equally hot guy) behind the bar…. 8230;He seemed a bit confused and so did we…. 8230;…until we realized that you are in fact. That same love...

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One Fork, One Spoon: February 2008

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One Fork, One Spoon. Wednesday, February 27, 2008. Unfussy French on a Wednesday night. Have you ever followed a recipe that didn’t make any sense? I like to think that even if I am not quite a great cook, I do increasingly have a good sense of what it takes to make something bind together, to be fluffy, to rise. In short, to taste good. So I was perplexed when I saw this ridiculously simple recipe from Patricia Wells’s, “Bistro Cooking”:. Tourte Aux Blettes (Savory Swiss Chard Tart). 188; t. salt. Perpl...

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One Fork, One Spoon: Nuevo Hermann, or Buenos Aires-speak for very old restaurant

http://oneforkonespoon.blogspot.com/2008/12/there-is-no-shortage-of-hipsters-in.html

One Fork, One Spoon. Tuesday, December 23, 2008. Nuevo Hermann, or Buenos Aires-speak for very old restaurant. There is no shortage of hipsters in Buenos Aires, kids in high tops with surprisingly good-looking mullets. But there is also no shortage of restaurants like El Desnivel, or Manolo, or my favorite, Nuevo Hermann. Restaurants that don’t seem to have changed in 50 years. It’s what makes Buenos Aires feel like a rich city, rich in a diversity of lives and memories. What is the best? That’s wh...