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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
Beyond 52 Cuisines: #53 Basque
Hey-ho, I told you we’re not finished with these cuisines! The world is a huuuuuge place and its foods and flavors, practically unlimited. This month we set our sights on the cuisine of the Basque country, the region of southwestern … Continue reading
Posted in 52 Cuisines in 52 Weeks
Tagged 52 Cuisines in 52 Weeks, Basque cuisine, caper, natillas, olive, peppers, pheasant, potato
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Distinctive Weekend Cocktails
Himself, a.k.a. Hungry Passport’s husband, a.k.a. Andrew Penn Romine is taking on a new challenge in his blog. Each Friday he plans to write about a different cocktail–not your run-o-the-mill stuff (and no, rum & Coke is NOT a cocktail. … Continue reading
Report from the Deep Freeze: I HEART Bigos!
Yesterday I pulled a container of bigos out of the freezer and moved it into the fridge so I could have it for lunch today. Now it’s lunchtime, and I’m in heaven. In case you don’t recall, while reporting on … Continue reading
Posted in 52 Cuisines in 52 Weeks
Tagged 52 Cuisines in 52 Weeks, bigos, mushrooms, Polish food, Polish sausage, sauerkraut
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The Imposter in the Garden
The healthiest plant in my garden these days–and for quite some time now–is what is known as a curry plant. This frosty-green perennial is available for purchase at the gardening center alongside herbs like oregano, thyme, parsley, tarragon and sage. … Continue reading
Tagged curry, curry plant, seasoning blend
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Home From the Greenbrier: A Retrospective
How do I sum up the Greenbrier experience? I’ve perused the writings of my fellow attendees of the Symposium for Professional Food Writers at the Greenbrier during the past few days. Their reflections are comprehensive, coherent and helpful, while I … Continue reading