Susanne Servin of Herzerl Tours has just returned from Vienna and the festive Advent Markets. While Ms. Servin was in Vienna she revisited two great Viennese holiday cookies, Vanillekipferl (vanilla moon/crescent shaped) and Engel Augen (Angel Eyes), in which she has generously shared the recipes with our readers. History and Recipes Vanillekipferl are sugar cookies in the shape of crescents that originated in …
Early Americans were absolutely oyster crazy. When the first English settlers arrived at Plymouth Rock, oysters were a reliable and tasty source of nutrition. Coastal American Indian Nations had already been harvesting them for at least 3,000 years. As the young colony’s population grew and spread to cover much of the East Coast, folks along the shores devoured oysters. In stuffings, chowders, …
I grew up eating meatballs – but this was not due to having a grandmother hailing from Italy. On the contrary, it was the result of having a Danish/Swedish grandmother on my mother’s side of the family. My Grandmother Stave had a knack for making anything taste good.
Until recently Britain was portrayed as a culinary wasteland, home to overcooked, boring food and an abundance of uninspired bland chefs. There were only a few tasty exceptions to their miserable repertoire — namely, fish 'n' chips, tea, beer and dessert.
Today, the whole world knows of the Caesar Salad – a salad generally consisting of romaine lettuce and croutons, dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce and black pepper.
Often on a group press trip, civilians will address our team with, What is your favorite place to travel? It is a question that I would ask. Many fellow journalists would enthusiastically reply, New Zealand!
El Charro Cafe has existed in Tucson since its founding in 1922. Photo courtesy of Deb Roskamp. Owner Marques Flores marched around our table pointing out historic dishes on El Charro Café’s menu. “Order these three items and it will be like eating at my own home.” Who was I to disagree for authentic is what I desired, and the …
While most of the world considers Corned Beef and Cabbage synonymous with St. Patrick's Day, this popular meal has its origins in America, and is not a traditional Irish recipe. Beef was an expensive food item that was unavailable to most Irish citizens, and was generally exported to France, England and the Americas. As we all know, corned beef is a salt-cured brisket, traditionally packed in barrels with coarse grains, aka "corns" of salt. In the 17th century, salting beef become a major industry in the Irish port cities of Cork and Dublin for exportation. The most similar traditional Irish dish is Bacon and Cabbage, with the bacon akin to Canadian-style bacon or ham. Corned Beef and Cabbage became popular in the U.S. after Irish immigrants used corned beef instead of pork, due to the low cost of corned beef.
Story and photographs by Tom Weber 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 …
As we dream of carefree, alluring days on the ocean’s shore, my thoughts turned to fun things to nibble while on the beach’s sand. I thought it would be fun to see what our T-Boy writers and readers’ selections might be from their ancestral homes for the perfect and most traditional things to eat on the beach.
