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Eat, Travel, Read
- A Cook's Tour to Mexico
- Allergic to Salad
- Betumi: Traditional + Contemporary African Cuisine
- Carol Selva Rajah
- Casa Festiva: Exploring the Culture of Cuisine
- Culinary Getaways
- Eat Sunday Dinner… Or Something Like It
- Edible Communities
- Gumbo Pages, Eating & Drinking New Orleans
- Ink Gorilla (a.k.a. "Himself")
- Leite's Culinaria
- My Man's Belly
- Nathalie Dupree
- Noel Riley Fitch
- Orangette
- Poor Man's Feast
- Sippity Sup
- Southern Food & Beverage Museum
- Southern Foodways Alliance
- Virginia Willis
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Author Archives: Carol
The Imposter in the Pantry
Last year’s curry plant imposter rant got me thinking about yet another curry imposter, the tin of somewhat fragrant but essentially useless powder that resides in most every pantry, the tin you probably bought one day when you were feeling … Continue reading
Posted in Hungry Passport
Tagged curry, curry blend, curry powder, garum masala, Indian food, spice blend
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Flexible Food
Lotus root slices look like nature’s little masks for hockey-playing mice, don’t you think? And they’re easy to pick up when you’re faced with using those slippery, lacquered chopsticks. It’s nice having food that both works and plays well with … Continue reading
A Box For One’s Bread
I’m in the market for a new breadbox. We’ve grown tired of this old picnic basket in which we’ve kept bread and baked goods for too long now. It gets rattier by the year and has begun to unravel and … Continue reading
Buy Yummy Stuff–Help With Japanese Relief Efforts
Today I mixed up the delicate batter for a double-jumbo batch of lemon-lavender madeleines. I parked it in the fridge, where it will spend its overnight hours engaged in the alchemy that will ensure light, fluffy little cakelettes. Tomorrow I’ll … Continue reading
Making Healthy Food Fun For the Kiddos
One of the things I love about Italian food–and about Mediterranean food in general–is that with very few ingredients you can make something that’s seriously tasty. Of course it helps if you start out with fresh, in-season ingredients, because there’s … Continue reading