This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to. However, the…
In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…
Meatless Mondays have been missing from our house. It was not intentional but I had trouble finding recipes that appealed to the palate and to the eyes. But on one of the daily e-mailings from Healthy-ish, Bon Appetit’s latest venture, I spied this recipe. It…
The season is upon us in the East. The Fried Green Tomatoes are here. They’re one of the foods I eagerly look for in the market. And last weekend at the Farm Stand I found them. Firm, unripened and very green. Steady readers of this…
After I published this post, I shared it on Jonell Galloway’s Facebook page “Culinary Travel by Jonell Galloway, The Rambling Epicure”. One of Jonell’s readers got involved when I mentioned the multiple spellings of “biryani” and Jonell asked whether it was the English spelling of…
I won’t go into the dreary details of two nights spent in Frankfurt Airport where a freak storm stranded over 7000 passengers except to say that if a contest were held First Prize would be one night in Frankfurt Airport and Second Prize would be…
When it comes to Buttermilk, I can come up with three recipes that require it: Waffles, Fried Chicken and Biscuits. Buttermilk comes in quarts. The only recipe of the three that requires that much Buttermilk is perhaps the chicken marinade which is used to tenderize…
A couple of weeks ago, I returned from “A Cheddar Odyssey”, an offering from Cheese Journeys, who, as their name implies, runs tours that combine Culture, Exploration and Cheese. Lots and lots of cheese. It’s one of those trips that beguiles you long after you’ve…
Food Trends are an annual pursuit for everyone from Bon Appetit to the BBC. The list that intrigued me most, however, came from Pinterest, the on-line picture sharing site where anyone, anywhere can post any image at all that interests them. “Food” makes up…
The stalks of Brussels Sprouts made their appearance at the farm stand a couple of weeks ago. Because the weather here has been unusually warm, Brussels Sprouts seemed a little out of season. But with the temperatures falling, it was…
Food and Wine’s Version As I was working my way through last month’s Food and Wine, I came to an overhead shot of a crispy, toasted tortilla topped with bright red chiles and cilantro leaves. I was taken with the photo…
It’s been a really rough winter here so far and there are still 50 days to go. But I found a couple of ways to conjure happier and warmer days. This is thanks to the introduction of some delicious, ripe tomatoes that are…
All these beautiful vegetables go into this delicious Curry I don’t know what verb I’d use to describe my reaction to the latest statistics showing that Americans just don’t eat their vegetables….Appalled? Shocked? Disturbed? I’d have to say none of the above. …
David Falkowski’s Oyster Mushrooms are beyond compare Leeks from the Foster Family Farm One of the joys of being part of the Farmer’s Markets this fall has been getting first dibs on some incredible produce. The market opens at 9 but everyone is generally…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
