{"colorSpace":"kCGColorSpaceDisplayP3","cameraType":"Wide","macroEnabled":false,"qualityMode":2,"deviceTilt":0.062089725336756274,"customExposureMode":0,"extendedExposure":false,"whiteBalanceProgram":0,"cameraPosition":1,"focusMode":0}
This recipe has a century of development. Half a century of my father, Pierre Marot Purves and half a century of my huspand Robert Van Buren Pollard. I remember as a child, competing with brothers to have the privilege of smashing the ice cubes in a canvas bag with a wood mallet. Pierre also made a mean Old Fashioned, but even after I reached the exalted age 21 (which was when my father allowed us to have a cocktail in his house), I could never get past the first sip of his Old Fashioned, His daiquiri was another story. I used to go back and pour what was left over in his cocktail shaker and pour it into my coupe glass. I still do.
Kitchen Detail shares under the radar recipes, explores the art of cooking, the stories behind food, and the tools that bring it all together, while uncovering the social, political, and environmental truths that shape our culinary world.
The Backstory In July, the Resident Wine Maniac was diagnosed with a cancerous tumor on…
Improvisation & Inspiration While I certainly complained about the misinterpretations of Caesar salad in…
We Are Not The Only Ones Occasionally I feel a defense of certain American dishes…
Early Life Complaints I have been accused of not appreciating The Great Outdoors. Indeed, one…
A Cucumber Dynasty in England Much has been written about the Italian diaspora, particularly during…
Freedom To Be a Vegetable My training—if one could call it that—was cooking with an…