Being thankful with family, friends and food | food

Although Thanksgiving comes once a year, it is always a good idea to stop for a minute and remind ourselves of the many things we are thankful for. It will amaze you. Today, we have featured a great cook who appreciates her wealth in family, friends and food. Shyann Baker loves the holidays and decorating … Read more

Pair soup and sandwich for a warming meal | News

Country United States of AmericaUS Virgin IslandsUnited States Minor Outlying IslandsCanadaMexico City, United Mexican StatesBahamas, Commonwealth of theCuba, Republic ofDominican RepublicHaiti, Republic ofJamaicaAfghanistanAlbania, People’s Socialist Republic ofAlgeria, People’s Democratic Republic ofAmerican SamoaAndorra, Principality ofAngola, Republic ofAnguillaAntarctica (the territory South of 60 deg S)Antigua and BarbudaArgentina, Argentine RepublicArmeniaArubaAustralia, Commonwealth ofAustria, Republic ofAzerbaijan, Republic ofBahrain, Kingdom ofBangladesh, … Read more

Lisa Boesen, vegan chef and cookbook author, celebrates plant-based eating for health

Lisa Boesen has always loved to cook and until recently, considered her kitchen skills self-taught. She learned what she calls “assembling” from her mom, a home economics teacher. “I grew up baking a cake mix, a pudding mix and then you call it done,” she said. An avid cookbook reader, she took knife skills classes … Read more

The 30 Best Food And Sustainability Gifts Of 2022

When I sat down to interview Chef José Andrés on Thursday at the recently opened New York City location of his restaurant Zaytinya, I realized I was sitting with arguably one of the most charitable people in the world. Andrés told me all about how he has made it his life’s work to feed people, … Read more

Annabel Langbein recipes: Stir it up – the wooden spoon is useful for coconut tamarind prawns, lemon carbonara and one-pot ricotta apple cake. Yvonne Lorkin’s drinks matches

Coconut tamarind prawns. Photo / Annabel Langbein Media There are quite a few things you should never do in a kitchen, some for reasons of kitchen protocol or safety, others for reasons of health. Like cutting up salad ingredients on a board you have just used to cut up chicken without washing it first, or … Read more

The Global Chef: True grit November | food

Nancy Krcek Allen Christopher Columbus and his crew observed American Indians drying and roasting corn, which they ground into a meal and combined with water for bread and porridge-mush (samp). When he returned to Europe from the Americas carrying corn Columbus likely had no inkling of the impact it would make around the world. Venetian … Read more

Annabel Langbein recipes: Stir it up – the wooden spoon is useful for coconut tamarind prawns, lemon carbonara and one-pot ricotta apple cake. Yvonne Lorkin’s drinks matches

Coconut tamarind prawns. Photo / Annabel Langbein Media There are quite a few things you should never do in a kitchen, some for reasons of kitchen protocol or safety, others for reasons of health. Like cutting up salad ingredients on a board you have just used to cut up chicken without washing it first, or … Read more

From Afar | Vision | rdrnews.com

Cookbooks inspired by science fiction, fantasy and games It’s that time of the year for me to share my latest finds in cookbooks associated with science fiction, fantasy and paranormal worlds. I love doing this annual post, although it always makes me hungry and in the mood to bake. We’ll start with “The Unofficial Witcher … Read more

Try Susanna Foo’s recipe for mushroom dumplings | Lifestyles

Susanna Foo used French techniques in Chinese cooking in the 1980s, first at the family’s Hu-Nan Restaurant and then, to acclaim, at Susanna Foo Chinese Cuisine restaurant. This recipe for Wild Mushroom Dumpling with Mushroom Truffle Sauce is a variation of a recipe she used in her restaurants. Foo rolled her own dough in the … Read more

Roasted fish for a fine weeknight feast

G Daniela Galarza THE WASHINGTON POST – The fish stared back at me, eyes wide and shining, fins limp and wet. Still half-wrapped in paper, its gut hollow, it was the first whole fish I’d brought home to cook, and it forced me to reckon not just with dinner, but with life and death. “Culturally, … Read more