Subscribe
Sign in
Home
Notes
Food
Cheese Anthology
Recipes
Resources
Restaurants, Shops
Wine, Beer, Cider, Spirits
Thoughts, Books, People, Poems
Archive
About
And Now Spinach
With a Recipe for Chickpeas and Spinach
Sep 16
•
Edward Behr
9
5
Olive Oil
Freshness Comes First
Sep 8
•
Edward Behr
21
9
Stuffed Tomatoes in Two Versions
Plus, First, How to Ripen a Small Stinky Cheese
Aug 31
•
Edward Behr
7
4
Black Beer Is Summer Beer
Despite What You May Think
Aug 22
•
Edward Behr
8
2
A Short Note on the Best Way to Tell That a Tomato Is Ripe
Plus a Completely Unrelated but Highly Summery Recipe for Lemon Chiffon Pie
Aug 15
•
Edward Behr
12
3
Latest
Top
Discussions
Cooking for a Wedding, the Follow-Up
Maybe It Can’t Help But Be a Race
Aug 13
•
Edward Behr
34
13
Cooking for a Wedding
Generosity, Practicality, Cost... Hoping It Looks Easy
Aug 3
•
Edward Behr
21
10
Zucchini Isn’t (Necessarily) Boring
It Depends on What Kind You’re Eating
Jul 23
•
Edward Behr
15
4
Black Currants
When They’re Cooked, They’re So Good
Jul 16
•
Edward Behr
11
7
La Pissaladière
The Niçois Onion-Anchovy-Olive Tart
Jul 11
•
Edward Behr
19
16
The Romance and Cost of Great US Cheese
The Value of Artisan Cheese
Jun 29
•
Edward Behr
17
9
Peak Strawberry Flavor
Cooking Won’t Make It Better
Jun 17
•
Edward Behr
14
13
See all
Articles by Category
Asia
Bread & Savory Pastry
Cheese & Eggs
Coffee & Tea
France
Fruit, Nuts, Herbs, Spices, Oils, & Vinegars
Greece
Italy
Mediterranean
Mexico
Middle East
Spain
Sweet
Vegetables & Fungi
Social Media
Facebook
Instagram
Threads
Bluesky
Twitter
The Art of Eating
About
Archive
Sitemap
