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  • +3

    Homemade Soymilk: Fresh, Hot, Strained

    Homemade Soymilk: Fresh, Hot, Strained
    The strangest thing about this endeavor is that I am allergic to soymilk. Yup. I am Asian, and so I am lactose intolerant. And I am ALSO allergic to soymilk. Yet, I refuse to shy away and head for the rice milk aisle. Christ. Some people are just so good at marketing free stuff. My mother would scoff at the fact ...
    Rated: +3
  • +2

    Political Food for Thought

    Political Food for Thought
    "Food is our common ground, a universal experience," wrote James Beard, but with all the political posturing and finger-pointing these final weeks on the campaign trail, it's difficult to imagine the presidential hopefuls and their running mates agreeing even on something as bipartisan as a tub of popcorn. Still, the American dinner table is a powerful metaphor for the national electoral ...
    Rated: +2
  • +4

    Finally, a Community Garden in Napa!

    Finally, a Community Garden in Napa!
    Recently a much-needed project was undertaken in the community of Napa, CA. In an area that thrives on viticulture and food related tourism, the town had not developed a single community garden. While for profit gardens and farms thrived with tourists basking in the organic glow, Napa was at a loss to develop its own community based garden project. That is, ...
    Rated: +4
  • +4

    Repetition: The Tasks That Make You a Chef

    Repetition: The Tasks That Make You a Chef
    Homework: tourné 5 carrots and medium dice 3 potatoes. My chef exits the class, and I am left with a bag full of vegetables and the realization I will be spending my evening cutting vegetables. Even though I dread repeating the same cuts all night, I know that there is something important in repetition, not only the idea that "practice makes ...
    Rated: +4
  • +5

    Nasty Habits of Food Network Celebrities

    Nasty Habits of Food Network Celebrities
    This article was originally published in the Huffington Post on April 15, 2009. Put away your tin foil, Giada de Laurentiis enthusiasts; lay down your many meats, Guy Ferari fans; and please, Sandra Lee watchers, resist buying all of the pre-packaged ingredients you can easily make on your own. Food Network viewers be warned: your favorite celebrity chef is encouraging wasteful, ...
    Rated: +5
  • +8

    Why I Still Eat Out

    Why I Still Eat Out
    What is it about new restaurants that get me so excited? Can’t we just stay home and cook, secure in the knowledge that good food made well is not only enough, it’s also more affordable? Of course we can’t. Because the restaurant, most particularly the new restaurant is like a candy store for the senses. With all the doom and gloom ...
    Rated: +8
  • +1

    Plum Tamarind Ketchup

    Plum Tamarind Ketchup
    I love when food begets food. One idea inspires another. Thus was the case with my plum ketchup -- eaten with ad hoc fried chicken. I got this idea after making sweet and sour momos with plum achar. The momos had honey, pork, chiles and masala, so we needed a sweet plum chutney to balance the flavor. The achar was spiced ...
    Rated: +1
  • +1

    Steer + Buffalo=Beefalo

    Steer + Buffalo=Beefalo
    To the Native Americans of yesterday, the Buffalo (American Bison) was so much more than just food. They were a way of life. No animal has ever had such an impact on the lives of so many than that of the American Bison (Buffalo). To the Lakota, Cheyenne, Sioux, Cherokee and many other Indian Nations of our Great Plains Region, and ...
    Rated: +1
  • Rate

    Romance on a Budget

     Romance on a Budget
    Valentine's Day has gotten hit by hard times, and we're not just talking about the recession. Many of us have become cynical about this holiday of love, particularly when it comes to food. No wonder. "Special" restaurant menus often mean price hikes that take advantage of starry-eyed souls staring so intently at their sweethearts that they hardly give a thought to ...
  • +3

    Ten of the World's Strangest Fruits

    Note: This Orange-Apple fruit is not one of these strange fruits because it is too strange to actually exist... Bored of bananas? Apples giving you apathy? Over oranges? If you’re trying to expand your fruit horizons, traveling the world, or just searching for a cool-looking edible centerpiece, look for one of these funky fruits in your local grocery store (though ...
    Rated: +3
  • +2

    Love in My Gut: Peanut Butter Cookies

    Love in My Gut: Peanut Butter Cookies
    I have just finished a short, intense love affair. I am afraid my lover will not be visiting again soon—he’s just too much for a girl to handle. He makes me do crazy things, like sit in the kitchen for hours, hot and red-faced. He takes his time. He makes me sit inside the house, blushing and indulging and licking my ...
    Rated: +2
  • +2

    Beyond Salt: Try Acidic Seasonings

    Beyond Salt: Try Acidic Seasonings
    When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity. Add a shot ...
    Rated: +2
  • +11

    Michael Mondavi: Wine Coach

    Michael Mondavi: Wine Coach
    Wine starts with the earth, the vine and the grape. Simple nature creates an amazing, complex, euphoric drink. So how can something so simple leave us speechless and confused? How does one make sense of wine names? What are the differences between grapes? Why does the region matter? How does a year make a great vintage? When choosing wine, we become ...
    Rated: +11
  • +3

    French Laundry Shortbread

    French Laundry Shortbread
    Editor's note: Katie recently cooked the desserts for her sister's wedding; she baked both the cake as well as 400 shortbread cookies to be parting gifts for wedding guests. Here is Katie's description of baking those 400 cookies! Glorious shortbread cookie! Simple, though no simpleton, the shortbread cookie speaks to its brevity in ingredients. The list is short. I can count ...
    Rated: +3
  • +2

    A Summer Meal with Honey Apricot Cake

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] The summer solstice came and went, but has left behind a wave of energy and lots of things happening with it. That's why it was so wonderful to be able to hang out, cook, and eat with a big group of friends a few nights ago. Leif Hedendal was in town so he, my ...
    Rated: +2
  • +4

    Honor Freedom With a Beer Can, Chicken

    Honor Freedom With a Beer Can, Chicken
    NOTHING QUITE SAYS 4TH OF JULY - and American independence from unreasonable taxation and those intrusive federal regulations - like a chicken with a beer can stuck up its behind, roasting silently over wood charcoal. Nothing. Cynics may call it a political metaphor. But I call it Kass' Beer Can Chicken. There is no greater honor for a chef than to ...
    Rated: +4
  • +14

    Passion Exudes in the Culinary World

    Passion Exudes in the Culinary World
    Passion is essential in creating a successful career out of food, wine and service. Professionals continuing their careers in food and wine have an amazing passion and understanding that allows them to teach others not only the greatness of the sensory experience but also the passion of life as it can be savored through food and wine. This article profiles the ...
    Rated: +14
  • +4

    All You Need is a Goat to Be Happy in Life

    All You Need is a Goat to Be Happy in Life
    This article was originally published in the Huffington Post on May 5, 2009. Logan Scott, age 7, owes his life to a goat and a backyard garden. In 2006 Logan’s parents, Aaron and Stephanie Scott, began a small experiment to save their son from a severe nutritional deficiency. A mere three years later, the Scotts have created their own small enterprise, ...
    Rated: +4
  • +5

    The Favorite Series #1: Lacie Davis

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] This is the first in a series of articles by Tricia Martin about her "Favorite Dinners" that Chef's Blade will be featuring. At Chef's Blade, we believe that Tricia's creative and holistic approach will be a useful examples for all our culinary audiences. [photo:7014] The Favorite is a series of meals I am doing ...
    Rated: +5
  • +6

    Cooking by the Book

    Cooking by the Book
    I learned to cook out of necessity. When I moved out of the house, I knew how to cook two things: ramen, and french toast (in a nonstick skillet). As a child, I never spent much time in the kitchen. At my grandmothers' houses, I stood at the doorjamb and watched. Occasionally, one would ask me to chop vegetables or shell ...
    Rated: +6