Cultured butter and Nicaraguan cacao make culinary magic Avant-garde composer John Cage once shared, “Ideas are one thing and what happens is another. For me the surprise of what happens is the real joy.” That … Continued
Cut-up poetry and prioritizing joyfulness even in the face of pain In 1951, the American Surrealist artist, author, and poet Dorothea Tanning, working in the very special light of the cabin that she and her … Continued
A marvelous and easy-to-make-at-home meal Here’s a lovely, easy-to-make meal that you can use for breakfast, lunch, or a light supper. All it takes is fresh eggs, really good fresh ricotta, high-quality apricot jam, and … Continued
A limited supply of Cioccoarancia comes to the Candy Store It’s been nearly 10 years since I first stumbled upon the remarkable chocolate hazelnut spread from central Italy that so many of us around here … Continued
A culinary homage to Ann Arbor’s Greek community In his inaugural address as the president of the University of Michigan (U of M) in 1852, Henry Tappan shared a piece of his vision for the … Continued
An amazing version of a long-standing American classic Over the course of the last couple of weeks I have come to a curious but compelling culinary conclusion, a conclusion I stand behind fully and faithfully. … Continued
