The Trunk in the Attic of Rio de Janeiro

August 23, 2016 by Ro Howe

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By Ro Howe

This year’s Rio Olympics has unlocked that old trunk in the attic. And while rummaging around the skimming of tattooed-mind moments and tattered remains of memory embers, I stopped to smile at my first discovery of Brazilian food.

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Ro Howe’s Recipes: Chilled Pear Soup with Raspberries

August 17, 2016 by Ro Howe

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By Ro Howe

Though we can find pears all year, they are at their best and a glorious blessing of midsummer. When you bite, their solid structure defies viscosity. Their soft, slightly gritty cell structure holds intensely flavored juice with a distinct floral-pear aroma. Bite into a ripe pear and you will be forgiven the drool of nectar smearing your lips.

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A Stove Named Gertie

August 15, 2016 by Ro Howe

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By Ro Howe

You can see how important Gertie has been to my work over the last 30 years! So it was with much trepidation that a while ago, I’m afraid I had to report that Gertie, our faithful Garland, had taken up smoking in her old age!

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Ro Howe’s Recipes: Spice-Roasted Golden and Red Beet Salad, Watercress, Candied Pecans

August 5, 2016 by Ro Howe

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By Ro Howe

Here we loosely wrap roast golden and red beets with seasonings so their aromas penetrate the gently softening flesh, imbuing them with perfumed hints of Middle Eastern spice stalls.

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Ro’s Recipes: Faerie Fungi—Madeira Mushrooms with Parmesan Polenta

July 15, 2016 by Ro Howe

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By Ro Howe

Mushrooms are sometimes referred to as “vegetable meat” and can happily be used as alternatives for vegetarian guests. as they have a dense flavor and texture that can pair in a similar way to meat proteins and wine.

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Ro Howe’s Recipes: Smoked Chicken Salad with Lemon Tarragon Mayonnaise

July 8, 2016 by Ro Howe

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By Ro Howe

Smoked chicken breast is packed with flavor, and because it is smoked over low temperatures with its skin attached to protect and baste the flesh beneath, it remains tender and succulent.

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Ro Howe’s Recipes: Classic Pub Sausage Rolls

July 1, 2016 by Ro Howe

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By Ro Howe

British pubs are not about party or jolly or drunkenness, which is frowned upon. They’re about feeling “at home,” so the food offered is typically what can be eaten in comfort without the fuss n’ bother of preparing it yourself.

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Michelina’s Snails

June 29, 2016 by Amy K. Hughes

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By Amy K. Hughes

Snails were on the ceiling, under the fridge, heading up the walls. The dish, Nonna Michelina explained to me, would involve feeding the snails for several days to purge them of what they had been eating outside and to season them. She would feed them polenta and fresh herbs and give them wine to drink.

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Ro Howe’s Recipes: Pan-Roasted Asparagus/Tomato Fusilli Carbonara

June 24, 2016 by Ro Howe

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By Ro Howe

Pasta carbonara—that simple, hearty dish based on eggs, cheese, and pancetta or guanciale bacon—is here translated into a flavorsome vegetarian dish.

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Molly Fisk: The Fisks Do Not Like Vinegar

June 4, 2016 by Molly Fisk

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Not that I plan to base my future behavior on vinegar. But when she said “The Fisks do not like vinegar,” I felt such a rush of belonging. I am a Fisk. And it’s true, I do not like vinegar! We are united! I am not alone!

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The Wednesday Five: Women and the World of Chefs

April 13, 2016 by Women's Voices For Change

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In this week’s Wednesday Five: one woman makes ‘Food & Wine’ 2016 best new chef list; executive chefs and the gender gap; women chefs and the lack of equal pay; a chef’s first person narrative on when her male assistant made more money than her; and food star Sara Moulton is still cooking and teaching after her Julia Child days.

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Roz Warren: Damn! It’s a Low-Salt Life for Us

April 4, 2016 by Roz Warren

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By Roz Warren

Pouring salt on my food is one of the cornerstones of my identity. “Would you like some soup with your salt?” my brother-in-law will joke, watching me rain salt into his delicious homemade fish chowder.

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Ro’s Recipe for Valentine’s Day: Molten Chocolate Cake

February 11, 2016 by Ro Howe

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By Ro Howe

In the name of modern love I offer this recipe for molten chocolate cake. Believe me, it is a no-sweat, stress-free, most romantic way to end a delicious dinner.

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Lunar New Year: Enter the Monkey

February 8, 2016 by Pat Kinney

Photo by Pat Kinney

By Pat Kinney

Asian and other communities around the world are celebrating the Lunar New Year, or Spring Festival, by gathering with families and enjoying festive meals.

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Ro’s Recipes: Deviled Lobster Mac and Cheese—Comfort Food for Cold Climes

January 20, 2016 by Ro Howe

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By Ro Howe

What are your emotions telling you that you want when the weather is all upsy-daisy-downsy-dew?

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