Monthly Archives: January 2009
Underground supper
The Food Channel named clandestine dining one of the top trends for 2008. The concept of underground meals–staged by chefs, passionate amateurs, and other foodies in different locations–has been around for awhile. Several years ago, my mate and I attended … Continue reading
Time for scones
It’s not often–never, really– that I have extra homemade ricotta cheese on hand. But I did this week, thanks to having prepared a batch of the tasty curds for a recipe developing gig. Much of it was going down my … Continue reading
Cheap(er) cheese
I was in Whole Foods yesterday afternoon, shopping for ingredients to do a little recipe developing when I trolled over to the cheese counter. Whole Foods’ cheese counter always sings a siren song that I’m powerless to resist. “Come sample … Continue reading
A trio of smart strategies
This has been a week when some clever tips came my way–things to help improve my life in the kitchen. So, of course, I want to share them: 1. Peel and cube raw beets before you roast them. Melissa Clark … Continue reading
Food show faves
Having just returned from the Fancy Food Show in San Francisco, where I spent two days sampling untold numbers of cheeses, cured meats, chocolate, jams, snacks, teas, and other gourmet offerings, I’ve had a chance to mull over my favorite … Continue reading
Floor show
I’m in San Francisco for the Winter Fancy Food Show, a trade shindig for producers and retailers put on by National Association for the Specialty Food Trade. (Check out their fun consumer site, Foodspring.) It’s a bustling show, with lavish … Continue reading
Meyer Lemon Vinaigrette
There was an abundance of Meyer lemons at the farmers’ market this week. These lovely winter citrus fruits have been trendy for a few years, and now you can find them in some supermarkets. The skin ranges from vivid yellow … Continue reading
Food terror
Let’s file this one under, huh, that’s weird. It’s long been known that terrorists could wreak havoc on our food supply. Cornell University researchers just released a study to determine the effect this might have on consumers. This is … Continue reading
Farmers’ market finds: Roots and citrus
I hit the Santa Monica Farmers’ Market this morning and was greeted by bumper crops of root vegetables and citrus of all varieties. After duking it out with local restaurant chefs who were stocking up for the day’s menus, … Continue reading
Wednesday’s starters
Bookmark this: From aamchur to zira, the UK-based site The Foody defines herbs and spices–as well as fruits, vegetables, meats, cheeses and other items. Nice if you’re making a British recipe and forgot that an aubergine is an eggplant. It’s … Continue reading
