Food

Iced Masala Chai

Iced Masala Chai

I keep saying “I’m not addicted to coffee” and I’m really not compared to friends I know who truly can’t function without it first thing in the morning.  I can function, but at some point mid-morning or early afternoon I find myself longing for a frothy cappuccino or a post-lunch espresso.   I’ve been trying to drink ...

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Le Menu du Jour

Le Menu du Jour

  Somehow, I have found myself pairing food for a friend’s collection of wines….  This is the menu below, with recipes to follow next week.  Apologies in advance to the true wine connoisseurs who might find the pairings less than perfect.   Happy New Year       3 January 2014     Warm Brioche with Foie Gras Terrine 2003 Château Lafaurie Peyraguey Sauternes   Jamón ...

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What’s for (Thanksgiving) Dinner?

What’s for (Thanksgiving) Dinner?

Thanksgiving is my favorite food holiday–both as a reminder of how much there is to be thankful for each and every day–as well as for the feast itself. I’m thankful for my family–the ones who chose to take me with them so many years ago from South Korea and raise me as their own.  I’m ...

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North Carolina: tastes of late summer

North Carolina: tastes of late summer

  With the onset of cooler days in the Northwest, I find myself longing for barefoot afternoons and ways in which to keep the darkness at bay, including heading South to the Chapel Hill-Durham area to eat and cook with friends, including Sara Foster and Frances Mayes, who spends time at her home in the area ...

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GIVEAWAY: Whole Grains by Bob’s Red Mill

GIVEAWAY: Whole Grains by Bob’s Red Mill

Every time I return from spending time with Bob Moore and the amazing people who make Bob’s Red Mill a truly unique company, I am always inspired to include more whole grains into my daily diet–as the energetic and hands-on (soon to be) 85 year-old founder of Bob’s Red Mill has done for decades–and to ...

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

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 ...

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Cancun – Riviera Maya Wine and Food Festival is a Fiesta Worth Devouring

Cancun – Riviera Maya Wine and Food Festival is a Fiesta Worth Devouring

Guest article by: Mary Luz Mejia While the wet snow pelted winter weary Canadians mid-March, Cancun and the Mayan Riviera got caliente for their second annual Wine and Food Festival. With over 25 events spanning four days on the shores of turquoise blue Caribbean waters, the stellar line up of star chefs from around the globe ...

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Passover: From Russia, with Love

Passover: From Russia, with Love

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 ...

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Preserved Lemons

Preserved Lemons

  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 ...

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Mardi Gras, Tutus, and King Cake

Mardi Gras, Tutus, and King Cake

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 ...

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Hawaiian Chef Tylun Pang and the Taste of Home

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 ...

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

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 ...

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A New Year: Three Simple and Attainable Goals

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 ...

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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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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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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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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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