Last summer, we held our first and very successful writing workshop in Seaside, FL. There were poignant stories, fish tacos, salted caramel cupcakes, wine, Champagne, the sea, a roving gourmand (aka Pableaux) who cooked up red beans and rice, twilight dancing, and so much more.
I’ve received many requests to organize more writing workshops at [...]

Here are some quick tasting notes from a few days spent in L.A.:
At Susan Feniger’s Street, I discovered a new (to me) hangover remedy–Singapore-style–Toast spread with thick Kaya (coconut) jam that you dip into runny egg yolk drizzled with soy sauce. Author Pat Tanumihardja is working on a Kaya recipe to share but sent [...]

My friend, writer and roadster, Pableaux Johnson, recently offered up a taste of my childhood to me in Florida where I was teaching a writing workshop. He pulled up with pressure cooker, rice, red beans, and Jacob’s andouille in his travel kit. In exchange for a walk on the beach and a peach [...]

This is the best early morning street food I had all summer while in upstate NY visiting friends, Charlie Burd and Suvir Saran, at their American Masala Farm.
I wrote about King’s Donuts in Cambridge, NY a few posts ago but have since returned and wanted to share a few more photos:
James King, donut [...]

I spent a few days visiting Sara Foster and her husband, Peter Sellers, at their home in Lake Placid. We do what we always do when we get together–eat and drink and make up recipes.

Street Food is alive and well in Cambridge, NY.
Every Saturday and Sunday, James King (pilot and donut maker extraordinaire) sells out of his hot handmade donuts, including apple beignets, plum-filled beauties, twists, and simple glazed.
As for donuts: I had my first Krispy Kreme just a few years ago. I have several friends who [...]

Blue Bottle Coffee in San Francisco

Am leaving the farm and decided to poach some peaches in Lillet Blanc to leave as a gift to my hosts, Charlie and Suvir. This recipe is the first in TRAIL OF CRUMBS. I love the pairing of Lillet Blanc with fresh lemon verbena. Basil or lemon thyme would be just as good.

I’m visiting Chef Suvir Saran and his partner, Charlie at their American Masala farm in upstate NY. Suvir has left for a few days, so I’ve been cooking for Charlie, including penne all puttanesca, spaghetti alla carbonara, Indian-spiced rice, doughnuts filled with creme fraiche and blueberries, and this morning…Organic Buckwheat crepes with Charlie’s guinea [...]

I woke up dreaming of Gulab Jamun, a delicious North Indian sweet of fried dough soaked in condensed milk and flavored with rosewater from Rasika in Washington DC, where gulab jamun is served with cardamom-spiced ice cream. Lesson learned: When the maitre d’hotel lovingly offers a dessert sampler, say yes, even if you’ve already [...]

Meet the hardest working man in the bagel business. At St. Viateur’s in Montreal, Sergio shows me how he makes bagels, boiling the dough in honey water so the sesame seeds will stick. “We make up to 500,000 a day.” Watch the video

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