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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
  • +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

    How to Make Peach Clafoutis

    How to Make Peach Clafoutis
    If a peach in the hand is worth ten in the bush, then a few peaches in a Clafoutis are worth the haul of an entire basket. Usually, I’m unable to drive away from a farmer’s market without devouring at least half of the peaches I’ve procured. I arrive at home, appetite spoiled, lips sticky. I make a face in the ...
    Rated: +5
  • +2

    Sea Salt Adds Trendy Touch to Tradition

    Sea Salt Adds Trendy Touch to Tradition
    Lorena Urena cuts a shiny slab of caramel into squares with a rolling pin of knives at Burke Candy in Milwaukee's Riverwest neighborhood. The sheen is a testament to the high milk-solid content of the mouthwatering, soft caramel that, minutes before, resembled molten lava bubbling in a kettle. Urena will dip each cooled caramel into tempered dark chocolate, then sprinkle it ...
    Rated: +2
  • +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
  • +2

    Almond Chocolate Mousse…to Quell a Craving

    Almond Chocolate Mousse…to Quell a Craving
    My grandmother had a variety of addictions—who wouldn’t after surviving two world wars and The Great Depression? Until she passed at age 87, she began each day with a glass of Scotch and drank until the sandman replaced her hiccoughs with slumber. She smoked at least a pack of Winstons a day. She played cards like a shark. When I was ...
    Rated: +2
  • +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
  • +3

    Wine Pairing for your Romantic Evening

    Wine Pairing for your Romantic Evening
    If choosing wine on a date is a daunting experience, here are a couple of tips to help you navigate the wine list, while charting a course for romance. While some may wish to cram as much wine encyclopedia knowledge in as possible, the most important clues will come from your date, so don’t waste too much time on studying and ...
    Rated: +3
  • 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

    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
  • +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
  • +7

    Amuse Cochon

    Amuse Cochon
    We spent a blissful Sunday afternoon wallowing with the pigs so to speak at the Silverado Country Club event “Amuse Cochon” also now known as Cochon 555. The event concept, presented by Taste Network, is a friendly competition featuring five chefs, five pigs, and five wineries. Each chef was given an entire Heritage hog, each one a different breed from a ...
    Rated: +7
  • +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
  • +2

    The Wine Judging Circuit

    The Wine Judging Circuit
    Judging season is upon us and I have been busy judging wines, but the wine competitions themselves have come under fire lately. LA Times writer Jerry Hirsch helped propagate the bad press by calling attention to a study conducted by retired Humboldt State professor Robert Hodgson. It’s not new to challenge the process, but this recent four year study claims that ...
    Rated: +2
  • +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
  • +2

    The Scotch and How We’re Sold It: A Balvenie Tasting.

    The Scotch and How We’re Sold It: A Balvenie Tasting.
    I don’t like wearing suits to industry tastings. From top to toe the beverage industry is riddled with bro-deals and glad-handing; besides, sporting a suit makes me feel like a broker, when, ostensibly at least, I’ve come to assess and appreciate the aesthetic qualities of the subject at hand—the subject usually being wine. I stroll in with scuffed leather boots and ...
    Rated: +2