A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
“Every painting I do is related to the last one: it may be a continuation of a previous painting or it may be a reaction against it.” – William Scott, artist In last week’s dinner writeup I laid out a little project for cherry-picking from some of my earliest dinner menus and coming up with… Read More The Early Years 2
“How do I explain this… well, way back in May of 1994, a few friends and I started getting together at my apartment for a monthly dinner. The company varied, though there were regular attendees. Over time, the group morphed this way and that, with the regulars slowly changing (though my friend Frank Rocca has… Read More The Early Years 1
“Merely going to the temple and offering worship offering a coconut, expecting some reward — all these are a wrong way of understanding devotion.” – Sri Sathya Sai Baba, spiritual leader That’s right, you can’t just offer up a coconut and expect that anyone will pay attention. But, turn that coconut into some macaroons (not… Read More Loco for Coco Puffs
“Where’s the horror? Where’s the Vincent Price in this Vincent Price cookbook? Beyond a pressed duck worthy of the “The Pit and the Pendulum” – it involves, if you must know, pressing a duck – the Treasury gives off a luridly convivial glow.” – Paul Collins, Slate Joining our legion of centenarians this weekend was… Read More Vincentennial
“And if there is occasionally an individual who is troubled with some convictions that his bread is not quite what it should be, he knows not how to remedy the difficulty; for it is a serious truth, that, although nearly every human being in civilized life eats bread of some kind or other, yet scarcely… Read More Bread from the “Poet of Bran and Pumpkins”
“A separate pumpernickel tradition has developed in North America, where the loaf color approximates the dark color of traditional German pumpernickel by adding molasses, coffee, cocoa powder, or other darkening agents. In addition to colouring and flavour agents, North American bakers often add wheat flour (to provide gluten structure and increase rising) and commercial yeast… Read More Noodling Around
“When did G-free get all…sexy?” – Jennie Bragg, CNN Nope, we’re not on any kind of mission, we haven’t changed our diets (at least not in relation to gluten), but, as the prevalence of people with celiac disease, gluten intolerance, and those who simply think that a gluten-free diet is healthier has increased, it’s become… Read More Don’t Gimme None o’ Dat Gluten
“Chayote (Sechium edule), also known as: custard marrow, christophene (France, Caribbean), chouchoute (Madagascar, Polynesia), brione (France, West Indies), vegetable pear, cho-cho, soussous, chuchu, choko, pipinella, xuxu, mirliton (southern U.S.), mango squash, and huisquil. For all these exotic names, this is simply a subtropical member of the squash family, eaten as a vegetable. It is a… Read More Air Potato