Archives for 2013

Make Ahead Breakfast for New Year’s Day Hangover

I no longer drink and therefore no longer need to deal with hangovers, but plenty of revelers do have to manage that problem on New Year’s Day. A dish you’ve made ahead will be a welcome sight. If you were like me you could barely make the coffee, let alone a breakfast that your fat-seeking […]

Goose Up The Holidays

Classic holiday dishes are often associated with a specific religious holiday or cultural tradition. Sometimes this is so much so that meals get a bit typecast, like pumpkin pie that shows up only at Thanksgiving. But if you’re looking for that special dish that shakes up tradition or even suits a family with multiple religions […]

Joy of Wok Cookery

Wok cookery is some of the best there is: it’s fun and it’s easy.  Typically it’s Asian food that you’ll cook and what I love in particular is how it’s all cooked, quickly, in one vessel.  So when I wrote my latest book ONE-POT WONDERS the wok got heavy use.  For the ultimately fun guide […]

How Trendy Greek Yogurt Rebranded An Ancient Staple

I’ve been exploring Mediterranean food for decades and written books about it, but only recently have discovered the phenomena of Greek yogurt, which was perplexingly unfamiliar. I didn’t know what Greek yogurt was, a term that first surfaced quite recently. I consulted other Mediterranean food experts and they were baffled, too. So I figured that […]

Grunge is Gone. Don’t Let Red Flannel Hash Disappear

We are concerned about species of animals that might be headed for extinction, but we don’t seem to be as concerned about our endangered culinary traditions. There are recipes that need to be saved. Food is who we are. It’s what binds us together culturally in this multicultural country. One such food  from New England […]

Brussels Sprouts That Can Convert Even The Haters

Thanksgiving dinner in my family is not the time for experimentation. We have old favorites whose recipes we pull out because, after all, we make and eat this food only once a year. Turkey may be the star of the show, but side dishes, including Brussels sprouts, deserve some spotlight treatment too with preparations that […]

An Authentic Succotash for Thanksgiving

That Thanksgiving belongs to New England goes without saying. Although there had been feasts giving thanks for the bounty of the land in the Virginia colony, in Spanish Florida and in British Canada, the federal holiday of Thanksgiving declared by President Abraham Lincoln in 1863 traces its lineage to the 1621 harvest celebration of Wampanoag […]

How They Make Anchovies in France’s Languedoc

Provence in the south of France has certainly gotten all the glory with its jet-setter reputation. After all it has the Riviera with Monte Carlo, St. Tropez and Cannes while its neighbor to the southwest Languedoc seems like a distant cousin. Most people probably can’t name any place in Languedoc. However, Languedoc offers some delights […]

What Beginning Cooks Don’t Know About Indian Dal

The variety of dried legumes used in Indian cooking can become quite mind-boggling. When you are in an Indian market, you may find yourself walking back and forth in the aisle trying to figure out what’s what. When I was writing my book “Some Like It Hot: Spicy Favorites from the World’s Hot Zones,” I […]

Roe and Eggs Surprise

One reason that cooking is fun is that you can do anything you want.  To really have fun be bold and don’t overlook cookbooks.  You can learn a lot more from a cookbook than a recipe posted on an internet cooking site.  When I say be bold it will help you to do that the […]

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