It’s hard to believe that only 50 years have passed since Julia Child set foot on the new continent of American Foodlandia. And yet in that short period, it seems we’ve already seen the full cycle of colonial development: discovery, exploration, exploitation.
Online recipe organization. Maybe, like me, you’re new to it. Even though I work with recipes professionally, I’ve been hesitant to go completely digital. I’m used to working from books. Paper is comforting to me.
Spring, for me, isn’t sprung on the say-so of meteorologists or a calendar date but on the sudden, dramatic appearance in the neighborhood supermarket of a truckload of fresh asparagus shipped in from somewhere. For a moment I forget the local-seasonal mantra and think instead of what to do with those fresh, green spears.
Salmon has been a centerpiece of Pacific Northwest culture and cuisine for millennia, and the annual run of spring chinook salmon serves up a delight for wine-loving chefs, home grillers and dinner guests.
Back in the mid-1800s, tensions were mounting between the U.S. and Mexico. Contemporaneously, many Roman Catholic, Irish immigrants to the U.S. were experiencing discrimination in their mostly Protestant adopted home.
PARIS — Easter still makes me think of vinegar. A clear wax crayon, drawn onto the white shell, not able to see the childish designs, hoping for the best. Dipping into the colored, vinegary dye with a flimsy wisp of wire shaped like a stop sign. Who decided a hexagon was best suited for Easter egg fishing?
I grew up with the English muffin; I know its habits. It comes from the grocery store, lives in the fridge, and has a thing for the toaster. It’s quirky: brown spotted, fork split, craggy faced. I didn’t pry.