[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 Party” show...

[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 influence)...

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...

(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 preserved...

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....

(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...

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) Going...

While shopping at my membership shop-o-world-a-ramma, I could NOT restrain myself from buying some truly massive cuts of meat. I got this pork loin that was as tall as my 3 year old, no kidding. As a consequence, when I strolled past the cookbook isle, pushing my straining cart and skipping over the trail...

Today I read the article “He Cooks. She Stews. It’s Love” in the New York Times (online edition) and it had me thinking. The premise of the article is that often times a couple will have an Alpha cook and a Beta cook. We all know what alpha means, its a play off...