As a young reporter, I was fascinated by a news service item dispatched every day. It was a budget or list of what would be on the front page of The New York Times the next morning. The theory was that editors at newspapers large and small across the country would see what the Times thought was important and would adjust their own news judgment accordingly. You know, many did — and do.
Is one of your family’s holiday traditions getting together to make tamales? Are you willing to share your family’s tamale recipe and be the subject of a story? If the answer is yes to all those questions, please call features editor Marco Martinez at 664-7149 or email him at email@example.com.
In a seminal essay on the Latin American novel, Cuban writer Alejo Carpentier talked about “culinary context” as one of the essential elements of the region’s fiction. As in his own novels, Carpentier was reaching for that overarching component that made Latin America, well, Latin America.
Evidence would indicate that Croatia could be the cradle of wine grapes, with cultivation of “vitis vinifera” dating back some 8,000 years. Perhaps Croatia’s greatest contribution to wines we enjoy today is Zinfandel.
LOS ANGELES — A salmonella outbreak has been linked to chicken from three Foster Farms processing facilities in California, sickening nearly 300 people in multiple states and triggering a public health alert.
In most cases, I’m a terribly traditional cook. If there is a longer, slower, more manual way to do something, almost invariably I will prefer it. But even I push tradition aside when I find an alternative that is not only easier but also tastes as good or better.
After a long day, who hasn’t stumbled into the grocery store without the faintest idea of what to put on the table, when suddenly the tempting whiff of a freshly roasted chicken puts everything into perspective?
Pho (say: fuh), that mesmerizing Vietnamese beef soup, takes time. Even Nancie McDermott’s superb recipe in her “Quick & Easy Vietnamese” (Chronicle) — itself an express version — requires first making a broth with a pound of round steak.