Yummy Supper Like most people, I am trying embark on 2012 with a renewed commitment to health, joy, and calm. Maybe my lofty aspirations will last only a few days before the roller coaster of life, obligations, and not-so-good habits take over. Day five and I'm going strong.... only 360 to go. A nourishing breakfast can never be a bad thing and this recipe has become quite popular at our house. I finally have my soft boiled eggs down to an art, and the rest of the dish is so simple that you whip up the whole thing in about 10 minutes. Jeff Beachbum Berry’s Favorite Tiki Tales - Imbibe Magazine Jeff “Beachbum” Berry is the veritable godfather of the modern tiki revivial. We asked him to share his five favorite anecdotes from tiki history—a tall order for someone who no doubt knows hundreds of such stories, most of which he’s included in his latest book, Potions of the Caribbean. In the meantime, here are the Beach Bum’s personal favorites. 1) In his book Name Dropping, author Barnaby Conrad recalled the day in the 1960s when Victor Jules “Trader Vic” Bergeron—the inventor of the Mai Tai—hired him to ghost-write his autobiography. Vic had become a famous tiki restaurateur by presenting himself as a seafaring roustabout “Trader” who sailed the South Seas discovering exotic drinks and dishes. In reality he hated boats and didn’t travel to Polynesia until he was in his mid-sixties.
Food Politics Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. In honor of the SFA's featured oral history project, Women Who Farm: Georgia, we’re sharing “She Spoke and I Listened” by Sara Wood, the group's oral historian. The evening I met Haylene Green, an urban farmer in Atlanta, Georgia, rain mercilessly poured on midtown Atlanta—and on me. I squeaked across the lobby of Ms. Recipes Welcome back {* welcomeName *}! {* loginWidget *} {* #userInformationForm *} {* traditionalSignIn_emailAddress *} {* traditionalSignIn_password *} {* traditionalSignIn_signInButton *} {* /userInformationForm *} Please confirm the information below before signing in.
A very Merry Christmas 2011! Thursday, December 22nd, 2011 Katie’s Beef Wellington Roast Loin of Pork with Apple, Apricot and Pistachio Nut Stuffing Creamy Pecorino and Parmesan Macaroni Bake with Salami, Roast Tomatoes and Chilli Garlic Butter Roast Chicken with Lemon, Macadamia Nut and Bacon Stuffing World Chefs: Gonzales fuses food, music into celebration cooking - Food - Life & Style World Chefs: Gonzales fuses food, music into celebration cooking Rock'n'Roll'n chef, known for underground dinner parties in New York, releases a new cookbook Reuters, Tuesday 13 Nov 2012 Music and food have always been a big part of Dante Gonzales's life. so it is no surprise that the award-winning chef, caterer and party promoter managed to combine both worlds. His love of music comes from his grandfather, tenor saxophonist Jimmy Forrest, who had a big hit with his recording of the jazz classic "Night Train," while his grandmother taught him to cook.
the tertulia Joyce Johnson (seen here, appropriately out-of-focus, in an image later used for a Gap ad) is perhaps best known for once dating Jack Kerouac, the writer who inspired many young English majors to come to Columbia and NYC. This year, she will publish the most comprehensive-and accurate-biography of Kerouac to date. But more than a famous ex-girlfriend and careful chronicler, Johnson is a great writer. Her memoir Minor Characters, about being on the fringes of the Beat Movement in the 1960s, as well as growing up in New York City, has proven the ideal springboard for my own reflections on graduating, New York, and my friendships.
The Best and Worst Products at Trader Joe's Volume 1 What's good at Trader Joe's? What's not? These are questions that fans and detractors of the store are very passionate about. Last August, Nathan Rodgers, his wife Sonia, and their friend Russ Shelly and his wife Sandy decided to systematically review every product to find out. Lamb Meatballs in Tomato Sauce with Ricotta Recipe from Seamus Mullen’s Hero Food by Seamus Mullen (Andrews McMeel Publishing, 2012) Meatballs-it doesn't seem to matter in what form, are always a top seller at the restaurant. Whether it's duck meatballs, or veal or lamb, our guests never tire of them.
Saucy Magazine My Favo(u)rite Magazine is a project created by Jeremy Leslie and Andrew Losowsky to benefit me and my family in the wake of the serious accident I suffered earlier this year. It’s a wonderful collection of commentary from 88 publication designers, editors, and other visual stars, listing (and showing) their favorite magazine. This great gathering of publication talent has been a wonderful spirit boost for my recovery, as well as holding the promise of some dearly-needed financial support to cover huge medical bills and the loss of work income. Copies of My Favo(u)rite Magazine can be purchased through the Magculture site. For more information and for a good look at some of the coolest favorite magazines, check out these excerpts from the Society of Publication Designers.
Craft Beer Beginnings This was actually a comment I left in response to another blog about how one begins their love of craft beer by @TheBrewthedral at My response: I remember well my first foray into the world of craft beer. I was an eighteen-year-old high school senior nearing graduation. Food: Seven Great Dinner Recipes for Non-Dorky Meal Planning! I go through phases of being really organised and then being completely un-hinged and feral. I like the feeling of having things sorted and knowing where things fit in, meal wise, but often I convince myself I am way too busy or spontaneous or urban to bother with the idea of mapping out a meal plan and planning my whole week. Part of me thinks there’s some kind of domestic punk-ness to NOT planning stuff.
Cook's Illustrated Magazine Dear Fellow Home Cook, Why Cook's Illustrated is different than other cooking magazines Cook's Illustrated is dedicated to finding the best methods for preparing foolproof home-cooked meals. Unlike some glossy cooking magazines, our magazine is staffed with cooks and editors not food stylists.