“After dinner the Commissioner and I… talked of our businesses and matters of the navy. So to church again, where quite weary, and so after sermon walked with him… to his house, and had a syllabub” ~ “The Diary of Samuel Pepys”, August 3rd ...
For Jon Fasman's latest Repasts column, in which he explores recipes with literary resonance, he considers trencher, a chewy bread that once served as plates in medieval times ... From INTELLIGENT LIFE magazine, Spring 2009 “Feed, you slave; thou ...
"Russians will stuff dough with anything that doesn’t stuff them first," writes Jon Fasman. He devotes his latest RePasts column to the layered fish pie kulebyaka ... From INTELLIGENT LIFE magazine, Winter 2008 “The kulebyaka should be appetising, ...
Traditional French cooking may in fact be dying, but then it always was", writes Jon Fasman. On this gluttonous Thanksgiving day, he pages through Point's reissued "Ma Gastronomie" and Joël Robuchon's new magnum opus for signs of a resurrection ...
BETTER THAN A YORKSHIRE MUFFIN | November 30th 2008 Hoecakes and johnnycakes are like bouillabaisse: "the only thing their partisans agree on is that everyone else gets them wrong", writes Jon Fasman ... "Pray let me, an American, inform the ...
CHICAGO: Division Street runs from east to west. It begins (or ends, if you prefer) in Chicago's wealthy Near North Side, where high-rise condo buildings offer views across Lake Michigan, and continues through the bar- and club-infested area around ...
DIVISION STREET runs from east to west. It begins (or ends, if you prefer) in Chicagos wealthy Near North Side, where high-rise condo buildings offer views across Lake Michigan, and continues through the bar- and club-infested area around State and ...
THE GENIUS OF "ACHEWOOD" | September 26th 2008 Chris Onstad's online comic strip "Achewood" has a cult following. Jon Fasman evaluates its first foray into printed pages ... The American comic strip was born with "Hogan's Alley", Richard Outcault's ...
Calves-foot jelly has two forms: sweet, common in 19th-century Britain and America (likely the version Gaskell mentions above); and savoury--called petcha, a standard of Ashkenazi Jewish cooking. Both dishes start with a long braise of split cow's feet. ...
On a rainy Tuesday night in lower Manhattan, about 80 people gathered in a long, brick-walled room above a liquor store to eat the parts of animals that most people throw away. Cooking this six-course tour of the abattoir floor was Chris Cosentino, the ...
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