On Food & Culture
I was greeted by two long-time, beloved friends, Kees and Pauline. A beautifully cold and drizzly Dutch evening, we walked along the narrow cobbled street to Het Melkmeisje, “The Milkmaid.” We first dined there in 1992 and have loved it ever since. It’s French country …
In Texas gaucamole is omnipresent. There are as many recipes are there are bragging-prone machos. I myself not being one to brag,, Ahem.., my recipe is based on 3 simple rules. 1. Purchase them Green and Hard. Rodolfo Fernandez is the top Avocado expert …
Here’s a recipe that results in a succulent, melt-in-your-mouth pork loin, just in time for this cold weather and friends. By keeping the temperature at 185º F and making sure the smoke does not turn densely white, the smoke flavor is subtle, sweet. I’m feeling …
Karla McLaughlin drove all the way to my home to deliver this 15 pound organic-fed, free-roaming turkey and two pork loins. She generously took the time because I was in a pinch, facing a party deadline. She is a one-of-a-kind farm owner. Knowledgeable, caring and …
Yes, tangerine, ginger and sultanas. A contrast of flavor and color that I think is really amazing with the seasonal cranberries. I urge you to try it at your Thanksgiving meal. I’ve adapted this recipe from one I read many, many years ago in …
Parmesan and Artichokes are a natural pair, I’d say. So I’ve roasted them here and combined them with leaf lettuce tossed in a Tarragon-apple vinaigrette. The tarragon aroma makes a rich-tasting contrast to the sharp artichoke. The apple juice-oil gives the salad a pleasing silk-like …
Direct, uncomplicated, profuse flavor. I think oftentimes we miss so much by complicating our everyday, wasting time with artifice. Just look at the beauty of what’s around, get real and go with it!We roast Anaheim chiles then eat them with hot yellow corn tortilla and …
Of course, it’s “Sole Meunière” that’s the quintessential French luscious dish but chicken is great. Here it’s served with spinach and roasted potatoes. I think the dish is rustic country and also elegant. Recipe: serves two Ingredients Chicken 2 skinless, boneless chicken breasts ¼ …
Food is direct cultural memory; it nourishes as it keeps us alive and connects us to the past — our own, our families,’ our communities.’ Our media is also direct cultural memory. It has the fierce ability to nourish our consciousness just as powerfully and …
Notes on Cookingthree-minute interviews with chefs, filmmakers and food activists This week Chef Iliana De La Vega, acclaimed authority on Mexican Cuisine, explains the Spanish and Arab influences on Mexican Cuisine. Noting her philosophy of food, she advocates not covering up flavors with heavy lard …