Maria Speck I recently had the pleasure of meeting Maria Speck, a member of the International Association of Culinary Professionals (IACP), Les Dames d’Escoffier and Slow Food USA who is a food writer and journalist. She publishes in the German magazines Stern and Brigitte, the DPA news agency in Germany, Saveur, Gastronomica, The Vegetarian Times,...

At the risk of being somewhat repetitive, I am going to talk about another potato recipe today. As you may know, we have been growing all our own vegetables this year. I have been writing about it over at my garden blog Humble Garden. I have learned a whole lot about organic gardening (mostly its...

(Dosa stuffed with two onion potatoes. I know its too much but I love that stuffing!) Roll the drums, what you see above is my first ever masala dosa. Sure, its not the size of a small ox but its mine, all mine! I feel so empowered now. I can make my OWN dosa and...

First, I would LOVE to hear from you all how you personalize your ramen! What IS in your ramen? Are you Ramen-Orthodox who likes it plain? Are you a Ramen-Liberal who likes to make it different every time? I am not ashamed to say that there are times when the family just wants a certain...

(Spicy eggplant, micro purple dragon carrots, young yellow beets, microgreens, served over basmati rice.) (Naan and pappadum lay in the background) (Copyright 2007 Nika Boyce Studios) If you read here often you will remember my recent post “Cant stop raving about Tiger Tiger Indian Sauces” where I gushed on about Tiger Tiger‘s delightful sauces that...

(Erlenmeyer flasks from the Argonne National Laboratory glass blowing shop. source) Today’s article, “The Essence of Nearly Anything, Drop by Limpid Drop“, by Harold McGee in The New York Times, has me thinking on what what we might call “real food“, authenticity, essentialism, and molecular gastronomy. You likely know that Harold McGee is a food...

I would like to introduce you to a product made by the Tiger Tiger company that I found at my big box grocery store here in Massachusetts (USA) that has wowed me to such a degree that I am actually writing about it here. If you are a regular reader, you would know that I...

It seems to be the nature of pumpkins and squash and that sort of plant to grow abundant vines and millions of tall stalks with blossoms bursting forth at the ends. Without looking up some resource on the physiology and morphology of these types of plants, I am guessing that these tall blossoms, that never...

(A photographic collage of the scenes in and around the B.T. Smokehouse) Today I am going to share an interview I had with Brian Treitman, a CIA trained chef who has started a Southern Style BBQ place, called B.T’s Smokehouse. He has set this mobile BBQ joint up in the most improbable place, in the...

I find the whole chauvinistic “My BBQ is better than yours” shtick we are treated to on various food TV shows and writing to be artless and crude. Food SHOULD be inclusive and NOT exclusive. Food is not about testosterone-laden showmanship, nationalism, or any of those misplaced concepts. Food should not be for a brag...