Local Flavor

Chef Ricky Moore of Saltbox in Durham cooks up Succotash

I was recently in North Carolina visiting old friends and meeting new ones. As always, I love discovering new bites along the way. Sara Foster took me to downtown Durham to Saltbox, a walk-up window where Chef Ricky Moore cooks up fresh fish in all its glory until it runs out, which is often early ...

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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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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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New Orleans Jazz And Heritage Festival: First Bites

Brown Jambalaya with chicken and andouille

Here are some first bites from the 2012 Jazz and Heritage Festival in my hometown of New Orleans. I always start with these tastes of home: Brown Jambalaya made by Catering Unlimited; Fried Softshell Crab Po-Boy by Galley Seafood Restaurant; Cochon de Lait Po-Boy by Love at First Bite, and (not pictured) Pheasant, Quail, and ...

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Savoring Puerto Rico: Words and Images

Puerto Rico Slideshow from kim sunee on Vimeo. Some quick fast notes from Puerto Rico: Faded cerulean blue cobblestones Rice and Peas Powder sugar-dusted mallorca and papaya milkshake La Bombonera Jesus from Lares Old man in the doorway Yellow blossoms, achiote Rice and Peas El Yunque, Arabica Oceanside salsa and piña colada Prince, J. Lo, Ricky Martin La ruta del lechon El Morro, San Cristobal Crunchy caramel-colored cuarito Alcapurria, Morcilla, guyabano Saborea! Puerto ...

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Day 1: Meat and Three

stringofsaucisse1

Meaty day. Started out driving with local celebrity Chef Al to Mat Valley Meats where owner, Nate, who will be the star of a new Discovery Channel show, has generously offered his location for a salumi-making extravaganza. Our fearless leader is François Vecchio, a 3rd-generation Swiss master butcher/Salumiere. Today, François is working with the first of ...

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New Orleans Sandwiches–po-boy, muff, and loaf

Casamento's Oyster Loaf

Some of my favorite New Orleans sandwiches from Central Grocery, Casamento’s, and Parkway Bakery and Tavern.        

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First Bites: Alaska

Sue, Paul, Neil

From the moment I landed in Alaska, I have been overwhelmed by the abundant and majestic beauty of this other world, which explains why so many have come here from elsewhere and found a place to call home. I was fortunate to spend the day with Sue and Paul–former Atlanta residents–who fell in love with this ...

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Seattle Eats and More

nightmarket

  I love Seattle, love the water, the favas and morels on every menu this time of year, fresh crab and oysters…the markets. Spent 3 glorious days and dined at, among other places, Restaurant Zoe and Tom Douglas’ Serious Pie. (You can order the decadent triple coconut cream pie from the bakery next door for dessert.)      

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Tupelo Honey Cafe Cookbook Shoot in Asheville, NC

tupelo honey cafe fried chicken blt

Fried Chicken BLT, just one of the many Southern-inspired dishes you’ll find in the cookbook. Those of you who have been keeping up with the recipe testing I’ve been doing for the forthcoming Tupelo Honey Cafe Cookbook know that I am almost finished and in need of a major juice cleanse (and some soul-soothing, body ...

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more recipe testing–discovering the joy of Ritz crackers

Brian's Ritzy Oysters (photo Dan Schumacher)

I don’t remember growing up eating Ritz crackers, but since I’ve been testing recipes for the upcoming Tupelo Honey Cafe Cookbook, I’ve had the pleasure of buying and eating these golden rounds of buttery goodness. Chef Brian Sonoskus at Tupelo Honey Cafe in Asheville has lots of good tricks up his chef’s coat, including crumbling ...

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King’s Donuts and Molasses Milkshakes in Cambridge, NY

James King's Molasses Milkshake

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 maker extraordinaire, ...

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FOODBUZZ 24,24,24: American Masala Farm Feast

a bevy of peppers

“Indian food is not about drama or hidden recipes within recipes.  It’s all about spices, added at different times during the cooking process, which add layers of complex flavors.” -Chef Suvir Saran When Foodbuzz asked Featured Publishers for submissions for the August 24, 24, 24 Event, I was on my way to see friends at American ...

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Sergio, the Montreal Bagel Maker, St. Viateur’s, Canada

Sergio making bagels at St. Viateur's in Montreal, Canada

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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Durham, NC Farmers’ Market

Durham, NC market: Scratch's tarts: Chocolate Sea Salt and Honeysuckle Cream

A few of my favorite things…and some new flavors: chocolate sea salt tart and honeysuckle cream tart…

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Foodbuzz 24, 24, 24: Pilgrimage to Paris, a French bistro Thanksgiving

Allard Bistro, Paris: sweetbreads with morels and cream

I am thankful for airplanes and pilots and hot fried chicken for open kitchens and French raw milk cheese. For running water and electricity for literacy and words and the dictionary. For my notebook and my pen and the Mac genius bar even though I would be more thankful if they served cocktails like Lillet blanc or mad Champagne. I am thankful ...

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Local Flavor: Hot and Hot Fish Club

hot-n-hot1

I love to sit at the open counter here and watch recent James Beard nominee, Chris Hastings, and his talented chefs, Chris Zapalowski (formerly of Emeril’s and Peristyle in New Orleans), and Bill Schleusner (of Cafe Boulud) cook up everything from Henry Fudge’s pork trio to Shrimp and Grits. For a voluptuous dessert, they now ...

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Wishing You Were Here…Photo Album from Zihuatanejo, Mexico

la fonda irma

October morning at the Paseo del Pescador in Zihuatanejo where locals come for fish fresh from the catch. Mexican Langosta La Fonda Irma, a loncheria, at the mercado–the place for a counter lunch of mole, chiles rellenos, hot corn tortillas and salsa picante. I’ve been craving agua sandia (fresh watermelon juice) and finally found it here, along with ...

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Local Flavor and the Rockettes

adolfo and rockettes

I’m teaming up with cottage living and myrecipes.com on a new series called Local Flavor with Kim Sunee. Click here to watch a Sneak Preview. The series will be available every Thursday at myrecipes.com

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Meet Timmy the Shrimper and Scott Jones

timmy

Scott Jones, the Executive Foods Editor for Southern Living magazine offers a look into the life of third-generation Cajun shrimper, Timmy Cheramie. For more on why we should be supporting shrimpers like Timmy, go to Wild American Shimp. You can also check out Timmy’s shrimp recipes and more on myrecipes.com Read Scott’s story and See the ...

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