“I’ve subscribed to Gourmet off and on for almost 30 years. I will be tossing out the June issue! Let’s see…what will I serve my guests from this issue? How about slab bacon adobo made with four pounds of bacon? I’ll serve it with refried black beans made with ten Mexican avocado leaves. I can [...]
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Pulling Mussels
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A pinch of this, a stir of that
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Chicken Croquettes: The Real McCoy
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Glorious Granola from Eleven Madison Park
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Monthly Archives: April 2010
Artichoke Therapy
April 23, 2010 – 12:46 pm
My mother always told me that she found the act of cleaning and preparing vegetables therapeutic. At the time of that statement, as I watched her remove hundreds of tiny, hair-like roots from a huge mound of creamy white bean sprouts destined for a hot blast in the wok, I didn’t quite get it. More [...]
Presenting “The Spice Trade” – a New monthly feature at Ohio Authority
April 17, 2010 – 8:11 am
I’m thrilled that Ohio Authority (with a special nod to editors Ivan Sheehan and Sarah Sphar), Ohio’s premier online magazine, has taken me on board to pen The Spice Trade, a new monthly column. With contributions stemming from a multi-talented community of informed writers, Ohio Authority keeps a knowing finger pressed to the pulse of what’s happening right [...]
Hot off the Grill: Grilled Plantains with Salty Cheese and Guava Paste from Steven Raichlen’s latest, Planet Barbecue
April 15, 2010 – 7:18 am
April showers brought May flowers, and also the long-awaited release of Steven Raichlen’s Planet Barbecue: 275 Recipes, 53 Countries, 6 Continents of Great Flavors. Steven, his assistant Nancy, myself and a couple of other conscientious crew busted out the recipe-testing portion of the book while tucked away in the lush tropical enclave of Coconut Grove, [...]
Atholl Brose
April 3, 2010 – 3:01 pm
Raw goat and cows milk yogurt, golden beet and ginger kvass, various crunchy krauts and voluptuous (yes, it really is that), lacto-fermented mayonnaise are keeping the kitchen shelves, counters and refrigerator full and our bodies healthier with their benefits. All of this culturing and fermentation is much more than a kick – it has become [...]
