Archive for 2012

Holidays with Hindus

Holidays with Hindus

Celebrating the Holidays with Hindus by Alison Singh Gee We had landed at my husband’s palace in India just in time to celebrate Christmas. Not that the holiday meant much to the residents of Uttar Pradesh. Few in these parts had even heard of Jesus, much less Rudolph or Santa Claus. Ajay, my husband, joked that ...

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Confessions of a Foodie Wannabe by Valerie Luesse

Confessions of a Foodie Wannabe by Valerie Luesse

CONFESSIONS OF A FOODIE WANNABE by Valerie Luesse   Not long ago, my husband, Dave, came home to find me standing at the kitchen table with my chef’s knife in hand, Julia Child’s Mastering the Art of French Cooking open beside me. The soundtrack from Chocolat was cranking on the stereo. I might even have been wearing ...

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Giveaway: Enter to win one of two Sukhi’s Holiday Gift Kits

Sukhisgiftpack

Why not add a bit of spice to your holidays, including a twist on your favorite dishes by adding a bit of Sukhi’s to your repertoire, like these Spiced Roasted Brussels Sprouts with Orange? This extremely popular Indian Gourmet Food Company, sold at Whole Foods and Costco, among other specialty shops and online, is offering two ...

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Giveaway: Lee Herrick’s New Book, Gardening Secrets of the Dead

Giveaway: Lee Herrick’s New Book, Gardening Secrets of the Dead

Enter to win Lee Herrick’s new book, GARDENING SECRETS OF THE DEAD.  And here’s an interview with Lee on Karaoke, adoption, and a dream dinner with Frida Kahlo and Jimi Hendrix, among other musings. NOTE: You can enter once per e-mail address per day. Deadline is noon (12:00 p.m.) EST 12.29.12 OFFICIAL RULES: No purchase necessary to ...

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In Search of the Hongo: Mushroom Foraging in Spain

In Search of the Hongo: Mushroom Foraging in Spain

HONGOS by Marti Buckley Kilpatrick The importance of the mushroom, or onddo  (Spanish: hongo) in Basque cuisine is undeniable; enter into any pintxo bar in San Sebastián and you nearly always encounter either a ración of seared porcini or a soft scramble of chanterelles, if not both. And while for many the Basque mushroom experience may stop at ...

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Raising the Oyster Bar: Chef Adolfo Garcia’s San Francisco Treats

Oysters in Paris by Kim Sunée

Pearls in my Oyster: Raising the Bar in San Francisco By Chef Adolfo Garcia   San Francisco fog has broken and the sun creeps out, cutting through the crisp air as I’m loading up my rental after a week-long trip in Napa and San Francisco on my way back to New Orleans.  My food buddy and oyster guru, Jim ...

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At Table with Lee Herrick: gratitude, adoption, bibimbap, and Jimi Hendrix

At Table with Lee Herrick: gratitude, adoption, bibimbap, and Jimi Hendrix

“In my world, poetry is how I often process the difficult and distill the beautiful.” –Lee Herrick   Poet Lee Herrick has graced us with a second collection of poems.  You might remember Lee from the KBS documentary of my return to South Korea; we were a Korean Hansel and Gretel, retracing our steps to find someone who ...

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Three Poems by Lee Herrick

Three Poems by Lee Herrick

Here are three poems from Lee Herrick’s Gardening Secrets of the Dead.  He was kind enough to share these poems and some thoughts on his dream dinner, what’s on his playlist, and what poetry means to him. Of Lee’s new book, poet Brian Turner writes: “Lee Herrick’s Gardening Secrets of the Dead is a lyric exploration ...

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A Taste of Panama: Behind the Scenes at Panama Gastronomica

Santiago Peralta and Maricel Presilla
Photo by Mary Luz Mejia

Panama Rising: Discovering the Bounty of Panama By   Mary Luz Mejia   Few things enthrall me as much as the opportunity to dig deeper into the Latin American “plate.” As a Colombian-born, Canadian-raised food writer, it’s where my heart and soul feels most sated. It’s the food of the Caribbean coast, the Andes, the plateaus and forests with ...

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Tasting Notes from Gastronomika, San Sebastián

Tasting Notes from Gastronomika, San Sebastián

  GASTRONOMIKA by Marti Buckley Kilpatrick   Reporting live from one of the world’s most important culinary conferences in San Sebastián is a tough job.  In the city with the most Michelin-stars per capita, there is a concentration of culinary talent that is impressive even without inviting the rest of the world’s kitchen elite.  Let’s just say if a bomb ...

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Stars in My Bottle: Making Crabapple Limoncello

Stars in My Bottle: Making Crabapple Limoncello

My friend, Jennifer, has been making crabapple cakes galore. Jen also tried adding finely diced crabapples to vinegar (below left) and Vodka (right) and but one quickly turned a murky Bayou color and the other more like pickled ginger; she concluded that they need acid. Since I am in full recipe testing mode and in the ...

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Crabapples: Sweet and Sour Wonders

Crabapples: Sweet and Sour Wonders

Crabapples: Sweet and Sour Wonders by Jennifer McGovern, R.D.   I feel like I’ve died and gone to crabapple heaven. Everywhere I turn in my home, I bump into boxes of these tart, crimson beauties.  I’ve been picking them almost daily; luckily I have friends with trees so large and no desire to pick them.  Crabapples are one of ...

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Never enough poetry, or happiness for that matter

Never enough poetry, or happiness for that matter

  A friend of mine is at Harvard on a Nieman Fellowship and just texted this morning that he is on a field trip, en route to New Hampshire to visit with the great poet, Donald Hall. And all he can think about “is reading poetry.” I like being reminded mid-morning that we don’t read enough ...

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The Loaf: A Pop-Up Bakery in Spain

The Loaf: A Pop-Up Bakery in Spain

Photo Courtesy The Loaf   The Summer of Bread by Marti Buckley Kilpatrick   It’s almost nine o’clock in the morning, and the yeasty smell of bread baking floats out over the river Urumea, which cuts through the center of San Sebastián, Spain. It’s not an atypical European panorama–baguettes tucked under arms and the smell of a bakery around ...

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A Taste of What’s to Come: Book 2 and a Roasted Cherry Salad

Roasted Cherries

As some of you know, I am working on Book 2–a culinary scrapbook with recipes, snapshots, poems, and more. And the deadline to hand over the manuscript is…September 1–that’s just a few weeks away and I still have lots of recipe testing (and writing) and tasting. (NOTE: If you are my editor or agent reading ...

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Bob’s Red Mill Triple Threat Giveaway

Bob'sgranola

  If you are a member of the I ‘heart’ Bob Moore and Bob’s Red Mill Products Club, then this giveaway is for you.  Fill in the information below and you’ll be entered to win A Bob’s Red Mill Set that includes the new book, a 12-ounce bag of Honey Oat Granola, and a 20-ounce bag ...

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Beauty and The Beast

peonies1

Such an intense day here in Seattle. Such remarkable people at this BlogHer Food conference. Lisa Stone, an extraordinary, generous and strong woman. The personal stories of so many–writers from Sydney and Birmingham to Durham and Toronto. Stories that haunt me. The lost and found. Hope. And overcoming illness and doubt, and finding strength. It’s late/early ...

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New Orleans Food and Wine: Part I of III

Charlie's Seafood

I’ve been in New Orleans for a week doing what I love–eating and drinking, sharing, sipping and toasting. But before you get too jealous, just know that I am experiencing a hint of a crise de foie–leave it to the French to create a name for “liver crisis,” an entirely self-induced malady. However, I do ...

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Spring Peas, Shoots, and Leaves

Short rib dumpings with shallots and scallions

As much as I love long-simmered stews, bowls of polenta with lots of butter and cheese, I’m always happy to forgo (temporarily) daube Provençale or cassoulet for the color, flavor, and crunch of these moments before summer. Photos below are some shots of spring I’ve taken over the past year or so: 1) Pea “chutes” from the ...

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