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Worcestershire

RECIPE REDUX
Worcestershire Sauce, 1876
By AMANDA HESSER
Published: October 15, 2009

Of all the processed foods found in the grocery store, condiments are one category that remains (mostly) unassailed by the food police. Such terrific things as chow-chow (a vegetable pickle), Tabasco, ketchup and Colman’s mustard have all been around for more than a century, and their continued success and ingredient lists that you can pronounce may have earned them a bit of leniency. Condiments lie somewhere between sauce and seasoning, and they are made to be a preserve — often with some kind of vinegar and plenty of salt — so a batch can be cooked up and kept around for a long time. More

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Recipe: 1876: Worcestershire Sauce (October 18, 2009)
Recipe: 2009: Worcestershire Sauce (October 18, 2009)

The demons that drove John Cheever

John Cheever, brilliant chronicler of American suburbia led a tortured double life filled with sexual guilt, alcoholism and self-loathing. On the eve of a major new biography, Rachel Cooke travels to his beloved home in upstate New York, and meets his daughter, son and 90-year-old widow. More

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