Three recent culinary items worth a read The Senses of Good Cooking – by Michael Ruhlman on Medium Ancient Grains are New Again – by Melissa Clark in the New York Times Boudin à la Crème – a ‘cookstrip’ by Len Deighton in The Guardian Share this:TwitterFacebookLike this:Like Loading... Related Leave a Reply Cancel reply Enter your comment here... Please log in using one of these methods to post your comment: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Google account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) Cancel Connecting to %s Notify me of new comments via email. Notify me of new posts via email. This site uses Akismet to reduce spam. Learn how your comment data is processed.