but a week or two ago I was in Uzbekistan, travelling with a group of friends and led by art historian Susan Scollay. This is the text of a broadcast that was heard on TravelWritersRadio – the link will follow. Samarkand,... Read More

They are egg noodles (the word is Yiddish), made exactly like pasta all’uovo, mixing eggs and flour, with a tiny amount of salt, to make a dough. The dough is rested, then rolled out into thin sheets and allowed to... Read More

made a mushroom souffle. It’s one of the things I make when there is little in the house. There were good mushrooms, and excellent eggs (I prefer Willowzen, for reasons later), along with the usual butter, flour and milk, and... Read More