Judith Jones makes Sara Kate an omelet

Judith Jones is the author of

The Pleasures of Cooking for One by Judith Jones (Amazon, $15.98)











Visit the link below to see her vintage NYC apartment kitchen.

http://www.thekitchn.com/thekitchn/kitchen-tour-judith-jones-158276

Carmelized onions at the Cheeky Monkey

Lu Lippold likes the Cheeky Monkey

See Lu's blog:  Bruce’s Praise of Caramelized Onions Leads to Hasty Sandwich Choice at Cheeky Monkey Deli

I love Lu -- went to college with her many years ago -- and her darling husband Bruce is a fabulous cook.

Teach every child about food |

Jamie Oliver's TED prize wish

Jamie Oliver says we must teach our children where food comes from and how to prepare it. He and Michelle Obama and Alice Waters should get together on this.

TED Talks:  The way we eat in the developed world is causing needless death -- and shortening the lives of the next generation of kids. Sharing powerful stories from his anti-obesity project in Huntington, W. Va., Jamie Oliver makes the case for an all-out assault on our ignorance of food.

Ann Bauer's new book/site

Check out my friend Ann Bauer's new site:  www.annbauer.com.

Food as sustenance

"What is patriotism but the love of the food one ate as a child?"
~Lin Yutang

What did you eat growing up? What was your favorite food when you were a child? What is comfort food to you now; what do you crave when you’re sick or depressed? To me, it’s nursery fare — hard-boiled eggs mashed with butter and salt and pepper, accompanied by buttered toast and hot chocolate.

As to what we ate growing up, well, my mother was a resentful cook. One of her standby meals was creamed tuna on toast; if she happened to be feeling particularly festive, she’d toss in a handful of frozen green peas. I became a foodie when I realized I could taste the difference between a buerre blanc sauce and canned cream of mushroom soup.

Our household was much like that of Calvin Trillin, who says, “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”

Trillin says thank God for immigrants or we’d still be eating English food — the awful kind served before the English learned how to cook. British chefs used to believe in the motto, “Boil until no further changes occur.” Even today, he says, well-brought-up English girls are taught by their mothers to boil all veggies for at least a month and a half, just in case one of the dinner guests turns up without his teeth.

Trillin claims to have been first in print with the discovery that the tastelessness of the food offered in American clubs varies in direct proportion to the exclusiveness of the club. The food in such places is bland because the members associate spices and garlic with just the sort of people they're trying to keep out.

More about this later — but here’s the next question: what would you want for your last meal (this is a favorite chefs’ Q&A)?