Ro’s Recipes: Catalan Culinary Entertainment

September 21, 2016 by Ro Howe

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Originally the term tapa “top” referenced the little piece of bread placed on a glass of wine sampled in a bodega (wine cellar). On the piece of bread might be a shrimp or piece of cheese. Then tapas developed into small plates eaten around a small high table between breakfast and lunch or lunch and dinner.

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Ro’s Recipes: Two Keys Found in Wales

September 14, 2016 by Ro Howe

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By Ro Howe

The first course was a simple chicken liver pâté served with toast points and cornichons. It was sumptuous, rich, and delicious — of course. But what impressed me more than anything, having a mother who “couldn’t boil water,” according to my father, was the delightful surprise that you could make it yourself. It was a revelation! An important one.

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Book Review: ‘The New Mediterranean Jewish Table,’ by Joyce Goldstein — Old World Recipes for the Modern Home

September 13, 2016 by Ellen Sue Spicer-Jacobson

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By Ellen Sue Spicer-Jacobson

What I especially like about the recipes is that for each one the author gives a mini-history of the dish, so that we are not only gathering recipes, but also taking a culinary journey through countries that have the vast Mediterranean Sea as their backyards.

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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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