There was a sense of manifest destiny around this dish when it came together for me the other day. I was coming off my seafood high from the International Boston Seafood Show, I had found some huge super jumbo raw shrimp on sale for $9.99/lb (thats good around here), and I had been hankering for...

What is a Mantis Shrimp? Well, you are looking at three of them in the photo above. I was walking through the IBSS and came across some Southeast Asian seafood purveyors who had some interesting displays, this one included. These animals are much larger than most shrimp, you would likely need two hands to hold...

[This post appeared on the Paper Palate blog, a member of the Well Fed Network] (Source: Hoffman Media, click image to go to magazine order page) I watch only a few shows on the Food Network, two of those being Alton Brown‘s “Good Eats” and Paula Deen‘s “Home Cooking“. I do not watch the “Paula’s...

[This post appeared on the Spirit World blog, a member of the Well Fed Network] For this month’s designated driver drink, I had to stretch beyond the trite Saint Patrick’s day “stock drinks”. I also didnt want to explore virgin irish coffees, whats the point?! Today’s nonalcoholic drink is a fusion between Colombia (my childhood...

We had these for breakfast today, warm, sauteed in nutty browned butter. They are delightful on a winter’s morning. Can you guess what they are? Are they Tibetan MoMos? Are they Chinese potstickers? Are they Japanese Gyoza? Hint: They are filled with a starch and...

I am slowly, ever so slowly, finding stores within a 50 mile radius of where I live that have the ingredients I need to make Colombian and also Japanese foods. The first 30 miles of that travel is through a foodie wasteland so don’t be impressed with the distance I travel for food . One...

(I wrote the following article for the Paper Palate blog, in the Well Fed Network) I recently had an opportunity to review the cookbook Preserving Memories: Growing Up in My Mother’s Kitchen by Judy Glattstein. As you might imagine from the title, this is a book about the making of jams, jellies, marmalades, and other...

Ahh, this was yesterday’s lunch. For supper we had the soup, more meat, all over rice. This sort of food is just so amazingly fulfilling and filling. It is very fulfilling for the cook who likes to create foods that are rich, deep in flavor, and that start from very inauspicious ingredients. Oxtails are about...

(Xanthan Gum. Chemical model graphic used with permission from Dr. Martin Chaplin of the London South Bank University, London, UK) Molecular Gastronomy plays with established food identities to challenge the semiotics of food. It explores the use of chemicals and processes previously the domain of high-throughput industrial food producers and food scientists to deliver non-intuitive...

Some interesting news about Ingrid Hoffman, the Colombian star of the Delicioso TV food show that I first learned about from Elaine at Latina Viva. The Food Network has signed Hoffman to a multi-year contract to do a cooking show that certainly will explore Colombian Cooking. (See the press release here – its a PDF)...