Blog

The blog is where I take a close look at everything to do with food: where dishes come from, why they are the way they are, and how to cook them at home.

The world’s cuisines and their logic: why Swedes serve jam with meat, why the Basques “burn” their cheesecake, and how one plum torte has kept its hold on The New York Times for forty years. Stories of dishes that turn out to be stories of countries and people.

And practice for any kitchen: what to use instead of an ingredient you don’t have, why the dough didn’t rise, how to choose produce, and which techniques really work and which only look good in reels.