After reading this thoughtful article by Malia Frey of Verywell.com, it occurred to me that most of my global recipes are based on authenticity and, well, if they taste good. For example I fear that my recipe from Bologna hit a new level of caloric indulgence. I was reminded by Ms. Frey that obesity is a major health concern in the US, particularly with the holidays around the corner.
Here’s a great piece about iconic food items in each of our fifty states by David Rosengarten, a two-time James Beard-winning food journalist and the writers of Flavored Nation. Not sure if I can endorse all of them, but it’s always good to expand your horizons when it comes to unique recipes – which hopefully does not expand your waistline as well.
As a rule, I generally don’t post press releases, but Jo-Ann Gaidosz of Active Gourmet Holidays is so dedicated to art of international cuisine, I though her latest global culinary campaign is worthy of my readers’ interest.
Bangers and Mash is a traditional English dish made of mashed potatoes and sausages, generally prepared with flavored pork sausage. The dish is sometimes served with rich onion gravy and fried onions.
I couldn’t resist posting this wonderful article by Beverly Jenkins , a humor and pop culture writer. She has published three web humor books and six calendars, including You Had One Job! and Photobombed. Yes, I recall a few of these rather unique dishes from the 60s. I don’t suggest you search them out unless you’re looking for a nostalgic taste of history and adding a few pounds. Bon appétit, I think…
My friend and I really love hot food. It was 1987 and we were on assignment in Southern India with a group called The Bible League. We had visited remote villages in the interior and had returned to Andhra Pradesh and needed a rest. This particular region of India has the reputation of having the spiciest and most deadly cuisine on the continent.
Spaghetti with Tomato Sauce is a quintessential Italian dish known around the world, despite taking many twists and turns on its voyage. Last month I had the unique opportunity to be an observer at a cooking demonstration conducted by Maestro Ivan Bombieri, Chef at Risotrante La Taverna, just outside of Udine, in Friuli Venezia Giulia region. Mr. Bombieri is a soft-spoken, charismatic man of no pretension who like his cooking to speak for itself.
Have you ever glanced across the room in a restaurant and seen someone at another table engrossed in a business lunch? The poor frontline employee is talking frantically on an iPhone with someone back at the office while simultaneously crunching sales projections on an iPad as his/her regional manager, waiting impatiently, strums his/her fingers on the table and remarks, “Well?” …
Like many North Americans I grew-up eating lasagna. I recalled how my grandmother, who hailed from Genoa, would explain that lasagna was the name of a pasta, not a dish. Her style of preparing lasagna was to boil the pasta, then layer it with a Tucco sauce (dialect) and Parmigiano–Reggiano cheese, with no baking in the oven.
Pancake Day always takes place on Shrove Tuesday in Great Britain, the day before Ash Wednesday, which is the first day of the Christian season of Lent in the run up to Easter. Traditionally, Shrove Tuesday was a day for using up food that could not be eaten during Lent, which was a time for fasting. Therefore people made pancakes …
