My New Lover: Indian Food
Italian food is my wife. And while it’s my oldest and truest love, it’s definitely an open marriage. I am also in the midst of long, passionate affairs with Japanese and Mexican food. If French or Thai food are ever in town, we definitely get together for a lost weekend. I like Korean food too, though we mostly just fool around when I’m drunk at 2 in the morning (I’m the McNulty of the relationship).
Does Pickling Make Me a Hipster?
I don’t really consider myself a hipster. But then, who does?
Cookbook Inbox
If there are any regular readers of this blog, I feel quite sorry for them, as they’ve had the poor misfortune of glancing at the same posts, over and over again.
Spiced Pecans
From
Edited by Sara Roahen & John T. Edge, The Southern Foodways Alliance Community Cookbook (2010), page 10. The University of Georgia Press. Recipe by Jessica Harris of Broklyn, New York.
Ligurian Vegetable Soup
From
Lidia Bastianich, Lidia Cooks from the Heart of Italy (2009), page 104. Alfred A. Knopf.
Mushrooms, Segovia Style
From
Penelope Casas, The Foods & Wines of Spain (1979), page 35. Alfred A. Knopf.
Parsons Vegetable Beef Stew
From
Edited by Sara Roahen & John T. Edge, The Southern Foodways Alliance Community Cookbook (2010), page 167. The University of Georgia Press. Recipe by Joyce King of Blytheville, Arkansas.
Lidia Branches Out
Some people are on a one-name-only basis in their industry. For example, in basketball, if you say Michael, everyone knows it’s Michael Jordan. Same with Larry, Isaiah, Magic, Shaq, Scottie, Dominique, Kobe, LeBron, and everyone else. Well in the food world, Lidia Bastianich is just Lidia. I think that’s cool.
Chorizo Puffs
From
Penelope Casas, The Foods & Wines of Spain (1979), page 31. Alfred A. Knopf.
Eleven Madison Park: The Cookbook Winners!
Last week I announced a giveaway of two copies of Eleven Madison Park: The Cookbook alongside the question: what happens when home cooks try to prepare the food from a gorgeous, fancy cookbook with complicated, multi-component recipes? And I decided to award the books based on who did the best job of convincing me that they would actually cook from it.
Author Interview: Diana Kennedy
Let me start this off by telling you that I can’t talk about Diana Kennedy without being extremely biased. Put simply, Diana Kennedy’s cookbooks are what got me excited about cookbooks.
Cookbook Giveaway! Eleven Madison Park: The Cookbook
Eleven Madison Park is, from what I understand, a very good restaurant. Four stars from The New York Times, three Michelin stars, five stars in the Forbes Travel Guide. Lots of stars, lots of accolades, and it costs a lot of money to eat there. I have never been.
Random Thanksgiving Tip: Horseradish & Apple Salsa Recipe
Ah, Thanksgiving. I’m already stressed out just thinking about it. But nonetheless, people will gather (each with their own opinions of how each dish should be made), food will hit the table, family members will get drunk, and everyone will eventually fall asleep.
Carolina Coleslaw
From
Edited by Sara Roahen & John T. Edge, The Southern Foodways Alliance Community Cookbook (2010), page 79. The University of Georgia Press. Recipe by Tom Sasser of Charlotte, North Carolina.
Braised Collard Greens with Ham-Hock Broth
From
Edited by Sara Roahen & John T. Edge, The Southern Foodways Alliance Community Cookbook (2010), page 69. The University of Georgia Press. Recipe by Chris Hastings of Birmingham, Alabama.
