’Tis the season to create a fragrant, interesting wreath to brighten your front door. It’s not a difficult project and can be very inexpensive if you have a source for cutting some greens and gathering other natural materials.
Desserts are the sweet stuff of which memories are made, particularly in a holiday season, a time typically so rich with recollections. Salute that spirit with a historic dessert rooted in the North American past. For while tastes, trends and technology come and go, the country’s sweet tooth has remained ever keen.
SEATTLE — I’ve been collecting rolling pins for years. Each tells a story, of how I came to own it, how I use it or why (and whether) I choose to display it. Some of my favorite pins get little or no use at all. I keep them because they’re beautiful and meaningful.
I’m thinking that the anticipation of the delights of the Thanksgiving table is as important (more important, perhaps?) as the meal itself. After all, eating the turkey, stuffing, casseroles and pies takes minutes, even with heaping plates of seconds — less than the halftime break of the Detroit Lions or Dallas Cowboys football game.
My mom has a recipe on Epicurious. At first I found that amusing. Epicurious, after all, is the holy grail of recipe websites, the collected works of some of the best food writers in the country. And, to put it most kindly, my mom was not a gifted cook. At least not by the definition we most often apply today.
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.