Archive for Issue no. 2

Issue no. 2: Reconnecting & Remembrance of Food Past

HOME– It seems that this year, unlike other years, we’re finding more time for reflection as our days get shorter. As the soundbites whirl round in our heads like runaway snowflakes, we hear, “..these are extraordinary times” over and over again, until it defines our country and we believe in this uncomfortable new destiny. As [...]

Let Us Thank Her for Our Carrot Cake

HOME– My grandmother, Mamie Louise, Granny to me, was a wonderful cook. And growing up, when my brother and I would spend the night at her house, her elaborate breakfasts seemed perfectly normal, as if every morning should begin with a feast. We woke to the smells of a sizzling Southern breakfast– bacon, sausage links, [...]

Frogmore Stew, Reconstructed

FROGMORE, SC– Shrimping season is officially over and woefully, this year we barely participated. I say we, but, as usual, the women of the family ditched the back bay adventure for a day of bay side shopping while the men chased the elusive shrimp with smelly mud-balls and flailing white nets. They fetched a fairly [...]

Salmon Brûlée with Cream Cheese Custard & Fried Capers

HOME– When she enters the kitchen, she eyes the weapon hanging innocently on the wall. She pretends not to notice. The pulsating timer rises to an annoying crescendo. The scene plays out in blurry, slow motion. Ramekins of brûlée are pulled from the oven and chaos erupts. The weapon fires. It’s literary law– a culinary [...]

The Cook’s Holiday: Stopping to Savor Life

HOME– In my dining room, two seven-foot chalkboards lean solemnly against the wall as giant reminders, listing, as all giant chalkboards do, in careful capitalized lettering, dreams to come true. Each January, I write down silly desires and noble goals, impossible dreams and bold ambitions– an über wish list for the year. And as each [...]

Twisted Biscuit Cheese Straws

HOME– Thick slices of Ireland’s aged white cheddar cheese pair perfectly with glass of full-bodied red wine. Or, if you’ve got an hour on your hands, this simple mixture of cheese and butter bakes into a beautiful batch of cheddar cheese straws for a more elegant take on the tasting duo. In America, Vermont supplies [...]

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