1 Pot Wonders
When not teaching, Professor Tom Heacox likes to give Martha
Stewart a run for her money at his bucolic home, where ducks and chicks
and geese better scurry....
by Tom Heacox
I have been cooking these dishes without recipes for a long time
and am only now trying to write them down. They have evolved rather like
folk stories without much formal control. What they have in common is that
they are not individually portioned and that, cooked in large batches, they
can
feed many people easily and relatively inexpensively. The recipes given
here are deliberately slovenly, the point being that a little more or less
of this and that will make no crucial difference and that both dishes can
and should be shaped to individual tastes, available ingredients, and the
whims of the cook. They are improvisational, which is to my mind what good
cooking is all about. They can be main courses or starters. They can be
more spiced or less spiced, use fresh or canned ingredients, made in smaller
or larger batches without much changing the overall effect. They're good
things to have in your repertory if you cook a lot. Or take them home and
try them out on your family. A word to the wise: avoid table talk about
calories, cholesterol, carnivorism, and the like.
New England Clam
Chowder
Counterfeit Cassoulet
There are hundreds of food sites on the World Wide Web. Included below
are two of the best, although doing a search in Yahoo
for a particular type of cuisine, or even just "food," will provide
you with more options. Epicurious,
run by a subsidiary of Condé Nast Publications, is one of
the best on the Net. It includes articles from Gourmet and Bon
Appétit, as well as several articles on food etiquette, seasonal
menu ideas, restaurant reviews, and even a searchable food and drink database.
This is a graphically stunning site with
more than just food. Not only does it provide tons of recipes, both national
and international, but it also glosses unfamiliar ingredients and gives
brief blurbs on each country's cuisine.
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