A Proustian memory is the sudden, involuntary recall of a forgotten moment or experience, triggered by an aroma, taste or touch. It was a madeleine dipped in tea that sent Marcel Proust back in time. My latest Proustian memory — I’ve had many — occurred during a search for a recipe for French cassoulet. I … Continue reading Proustian memory: Steamed windows and chop suey
Tortellini: The aroma of things past
Ever had a Proustian memory? Clinically speaking, it’s the “involuntary memory” triggered by the senses: something you taste or smell or see for the briefest moment. Marcel Proust famously described it in a passage from his book, À la recherche du temps perdu (Remembrance of Things Past, or In Search of Lost Time), when he … Continue reading Tortellini: The aroma of things past
Dan Can Cook tip #33: Learning to love broccoli rabe
It's a little bitter (some say, "spicy") and it costs more than all other greens, but broccoli rabe is full of vitamins and minerals. I consider it a super food and serve it with dinner almost every week. It's more interesting to the palate than broccoli, too. Blanching broccoli rabe before sauteing is an unnecessary … Continue reading Dan Can Cook tip #33: Learning to love broccoli rabe
My 20-step plan to cook multiple meals and get the house warmed up at the same time
It's winter so I again offer my 20-step plan for staying warm and sufficiently fed, making optimum use of the stove for heating and for creating several meals. My plan involves a few hours of early-morning cooking, which compensates for the inadequacies of your home-heating system, and you'll get a good workout, an exercise in … Continue reading My 20-step plan to cook multiple meals and get the house warmed up at the same time
Baccala, bacalhau, bacaloa — it’s all cod to me
There’s really no practical reason for baccala anymore. They have this thing called “refrigeration” now and you can freeze fish for months. The original concept — drying out flanks of Atlantic cod and salting them to preserve them — goes back centuries and remains a thing only because there’s a market for the resulting Old … Continue reading Baccala, bacalhau, bacaloa — it’s all cod to me
Dan Rodricks 