Food

Memories of My Gesha: Tasting Panama’s Coffee Country + Sleep and Eat in Boquete

By Guest •

June 5, 2013 •

Memories of My Gesha: Tasting Panama’s Coffee Country + Sleep and Eat in Boquete

Guest Article By: Mario Stojanac Regardless of its veracity, the story of the discovery of coffee is charming enough to lend itself a little believability. As the story goes, an Ethiopian goatherder named Kaldi noticed his goats were very energetic once they fed on a unique looking red bean. He tasted the beans, marveled at the flavour ...

Passover: From Russia, with Love

By Guest •

March 25, 2013 •

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Editor’s Note: This is a guest article with photos by Blair Chavis*. Food is integral to nearly every Jewish holiday, but when Passover arrives, food plays a leading role. The eight-day holiday, which begins tonight, kicks off with two epic dinners called Seders the first two nights. Families sit around a large table and read aloud ...

Preserved Lemons

By Guest •

March 4, 2013 •

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Guest Post by Jennifer McGovern, R.D. I love preserving food: jams, jellies, pickles, you name it. When I read about preserved lemons last year, I jumped at the chance to make some. It was so easy–just lemons and salt. It made me happy to cram the bright yellow fruit into a jar, accommodating them in my ...

Mardi Gras, Tutus, and King Cake

By Guest •

February 8, 2013 •

2 comments

Mardi Gras, Tutus, and Homemade King Cake Guest Post by Christa Montgomery. When I was a little girl, I wanted to be an artist and live in Paris. Funny, looking back, I wasn’t too far off the mark; for me, living in New Orleans and baking delicious French pastry comes pretty close. I have this vivid memory ...

Hawaiian Chef Tylun Pang and the Taste of Home

By kim •

February 6, 2013 •

1 comment

Hawaiian Chef Tylun Pang and the Taste of Home

“If you don’t have a home, you at least have your culture and your food and no one can take that away from you.” –Chef Tylun Pang It took Hawaiian-born Chef Tylun Pang a journey around the world to understand that where he belonged was right where he started. At the age of 15, Pang learned to ...

Eating and Sleeping on the Island of Maui, Hawaii: Part I

By kim •

January 26, 2013 •

4 comments

Eating and Sleeping on the Island of Maui, Hawaii: Part I

Many of you have asked about hotels and dining on the island of Maui. As for hotels, there are, of course, the usual suspects, including the luxurious Four Seasons in Wailea, The Ritz Carlton Kapalua, and The Fairmont Kea Lani (more on the Fairmont soon, including an interview and amazing dinner by Chef Tylun Pang ...

A New Year: Three Simple and Attainable Goals

By Guest •

January 8, 2013 •

2 comments

A New Year: Three Simple and Attainable Goals

Resolutions by Jennifer McGovern, R.D. I usually don’t like to make New Years Resolutions. I always start with the best intentions, but after months or even weeks, they are forgotten, discarded as unattainable and unimportant as the reality of daily life wages on. It’s a circle of failure that starts every New Year. Thankfully, I usually keep the ...

Holidays with Hindus

By Guest •

December 29, 2012 •

3 comments

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 ...

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

By kim •

November 20, 2012 •

2 comments

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 ...

In Search of the Hongo: Mushroom Foraging in Spain

By kim •

November 16, 2012 •

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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 ...

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

By kim •

November 7, 2012 •

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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 ...

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

By kim •

October 30, 2012 •

3 comments

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 ...

A Taste of Panama: Behind the Scenes at Panama Gastronomica

By kim •

October 25, 2012 •

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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 ...

Tasting Notes from Gastronomika, San Sebastián

By kim •

October 17, 2012 •

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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 ...

Stars in My Bottle: Making Crabapple Limoncello

By kim •

October 12, 2012 •

2 comments

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 ...

Crabapples: Sweet and Sour Wonders

By kim •

October 10, 2012 •

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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 ...

The Loaf: A Pop-Up Bakery in Spain

By kim •

October 3, 2012 •

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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 ...

Beauty and The Beast

By kim •

June 10, 2012 •

5 comments

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 ...

Spring Peas, Shoots, and Leaves

By kim •

May 11, 2012 •

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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 ...

No-Cook Freezer Jam Recipes

By kim •

May 10, 2012 •

2 comments

Blackberry Lavender Freezer Jam photo by Thomas Macdonald

One of my favorite cooks and eating partners, Sara Foster, has once again shared some brilliant recipes. This time she offers us ways to capture the sweetness of summer without overcooking. According to Sara, in this Organic Gardeningarticle, freezer jams are “another, easier way to get that sunny flavor in the middle of winter… ...

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