PERHAPS, like me, you have this romantic notion of shopping daily — maybe even a mental vision of yourself making the rounds, wicker basket in hand, of your little Shropshire or Provençal or Tuscan village. The reality, of course, is that few of us provision our kitchens or cook exclusively with ultra-fresh ingredients, especially in winter, when there simply are no ultra-fresh ingredients. More
RARE roast beef splashed with meaty jus, pork enrobed in luscious crackling fat, perhaps a juicy, plump chicken ... these are feasts that come to mind when one thinks of quintessential British food. Lately, however, a new meat is gracing the British table: squirrel. More
PEOPLE praise chicken soup, especially in these chilly, Kleenex-ridden days, but a bowl of it is usually greeted politely — not rapturously. Purists find pleasure in a clear, golden broth with a few perfect dice of carrot and egg noodles, but the taste? Dull, honestly. Bland, even. More
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branchandroot
