I recently was accused of being a food history geek. As I opened my mouth to dispute this bizarre accusation, I stopped because I realized, with humility, that it is true. I am a total food history geek. I lay awake nights as I wonder about things like, the food King Tut chose for his journey into the afterlife (watermelon and beets) or what Charlemagne insisted be in every garden in his kingdom (a fish pond).
When I started reading Joan Nathan‘s latest cookbook, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from around the World, I found a kindred spirit. I couldn’t put it down. It’s a food history geek’s dream. Continue reading
It seems that everyone wears a label these days when in comes to food. I consider myself to be a flexitarian, that is one who is plant-based, with occasional meat products. I also try to avoid eating processed foods. One thing I am not, is a Neophobian (extremely picky eater). I have been known to eat tarantulas, ants, crickets, guinea pigs, reindeer, camel and a few other things not worth mentioning. Continue reading
Meet Dorie Greenspan, the cookie-whisperer. She creates little marvels, many of which actually come to her in the middle of the night as she dreams.
Dorie is the definition of multi-accomplished. She has the inquisitive mind of a child and birthed a cookie monster, her son Joshua, who ran the cookie boutique Beurre & Sel in NY with her. Dorie acquired techniques from working along side of masters Julia Child & Parisian master pâtissier, Pierre Hermé. In addition, she has authored 12 cookbooks and is credited with creating more than 300 cookie recipes. Continue reading
Entertaining can be baffling and very costly – what to make, how much to prepare, and how to present it in a way that says, “This dish fabulous, scrumptious and worthy of a party? You can spend hours on Pinterest finding gorgeous dishes only to find out you can’t find the right ingredient or have the time to make it. Where can you turn for help? Continue reading
Eating plant-based foods has made almost every top food trend list for 2016. Even fast food restaurants like Taco Bell are adding vegan options to accommodate the demand for plant-based meals. Continue reading