A Note from James:
Have you ever wondered why your grandmother’s apple pie tastes better than yours, even though you’re using her exact recipe?
The secret isn’t in the ingredients. It’s in the stories.
At 65, I’ve spent more time in kitchens than anywhere else. From my first job as a dishwasher in 1975, to owning three restaurants, to losing everything in the recession, to finding myself again through food writing – every moment has added flavor to my cooking.
But this isn’t about me.
It’s about the Vietnamese grandmother who taught me the secret to perfect pho while I was backpacking through Hanoi in ’82.
It’s about the Moroccan spice merchant who showed me that saffron should be handled like gold and respected like an elder.
It’s about the Italian nonna who demonstrated that timing in cooking, as in life, isn’t about watching the clock – it’s about watching, listening, and feeling.
What You’ll Discover Here:
- • Stories that season the soul
- • Recipes that respect tradition
- • Techniques that transcend time
- • Wisdom wrapped in warmth
Latest Features:
- ◆ Monthly Kitchen Letters
- ◆ Recipe Archaeology Series
- ◆ Cooking Through History
- ◆ Global Grandmothers’ Secrets
Remember:
Good food is about more than measurements and methods.
It’s about moments.
It’s about memories.
It’s about magic.
Welcome to my kitchen. The door is always open.
– James
(Still learning, still cooking, still believing in the power of a shared meal)