On Food & Culture
I learned to make this mustard dressing from the locals in Lyon. It’s got a freshness and a heartiness that’s hard to beat. Green Salad Moutarde Lyonnaise Salad for Four Ingredients ⢠6 Tbsp extra virgin olive oil ⢠1/8 tspn finely minced fresh garlic …
Today I’m just thinking out loud about how we give names to food. When I first started making “coquilles St. Jacques à La Provençal” I followed Julia Child’s recipe religiously, just as I read it in her “Mastering the Art of French Cooking” and as …
Today I started fasting and I’ll do it for two days. It’s to bring attention to the many poor who will go hungry and also those who will die because of the legislation being passed in Congress right now that cancels food for the poor. …
I’ve shot five video interviews for my documentary about “food trends and their impact on identity and the sense of belonging.” I’m focusing in on TexMex Cuisine as the first story line (not the only one) and these are two of the books that provide …
Tonight’s dinner is a delicious family favorite, Fideo. I grew up with this flavorful coiled vermicelli stewed with tomatoes, onions and garlic. 2 roma tomatoes, diced (or 4 oz canned tomato sauce–Hunts!) small white onion, sliced 1 clove garlic 8 black peppercorns 1/8 tspn or …
I plan to depart from tradition today as I toast to Bishop St. Patrick and Catholicism. I’m toasting with champagne. Ghastly? Well add a drop or 2 or 3 of Irish Mist liqueur to the bottom of the glass. Taste of clover, heather and herbs. …
Kudos to Houston writer, Robb Walsh. I am elated that Houston’s soon-to-be-opened TexMex restaurant at the old Tower Theatre, El Real, has Walsh as a partner. He is a lover of Tex-Mex food and has done a big service to this regional cuisine by researching and …
Stewart Hoover asked me about this when he and Karen treated me to dinner at Frasca. This cold soup is not common here in Texas but I recommend it as a starter for your dinner party. Elegant, rich and refreshing. The name is French, …