Author Archives: Greg Turner

Jamie Oliver’s TED Prize wish: Teach every child about food

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Great northern bean salad

Just before January 1, I resolved to eat better. A glimpse of myself in the JC Penney dressing room mirror convinced me that I had to do something. Not something drastic, not something quick, just something in general. Taking a prompt from Mark Bittman, I resolved to become vegetarian before 6pm (I don’t think I [...]

Posted in balsamic vinegar, boil, extra virgin olive oil, great northern bean, lemon juice, mince, rotini, salt, saute, shallot | Leave a comment

Weber grill misunderstood by Nathan Myhrvold, NYT

(via Kottke)

Nathan Myhrvold, cookbook author
Nathan Myhrvold, ex-Microsoftie and founder of an invention company called Intellectual Ventures, is also really interested in food, so much so that he’s writing a monster cookbook (currently ~1500 pages) about the science of cooking.
In another discovery of culinary heat transfer physics, Dr. Myhrvold said the bulbous shape and black color [...]

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Cooking Up a Story interviews Ann Vileisis

On the topics covered in her new book Kitchen Literacy
Part 1:

Part 2:

Things like this make me excited about food and cooking. Makes me realize, too, how long it’s been since I spent serious time in the kitchen (or on the couch doing prep work).

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Spinach sald with Gorgonzola and balsamic walnut vinaigrette

I wish I had a clever beginning, some pithy line or sage comment that would speak to freshness or seasonality or something.  But I don’t.  It was a relaxing weekend, and I made some food and and it was mostly good.
But this one thing was great. And simple. 
So simple.
Spinach salad with Gorgonzola and balsamic [...]

Posted in balsamic vinegar, chop, gorgonzola cheese, olive oil, salt, spinach | 7 Comments
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