Italy’s greatest contribution to all of Europe’s wine culture starts with the fact that wine wasn’t much of a tradition there until Roman legions planted vine cuttings they brought with them in the northern parts of the continent 23 centuries ago. What’s odd about this is that, of all the most popular grapes that took…
Spice up Your Cooking With Homemade Harissa
If you’re looking for a condiment that multitasks and tastes stand-alone delicious, then look no further than harissa. Harissa is a smoky red pepper sauce traditionally used in North African cuisine. You may know it as a fiery one-note paste sold in a tube, or as a jarred red sauce with a salsa consistency. Essentially,…
Diners’ Discarded Shells Help Establish New Oyster Colonies
Port Republic, N.J.—Call it the seafood circle of life: Shells discarded by diners are being collected, cleaned, and dumped into waterways around the country and the world, where they form the basis of new oyster colonies. One of the latest such projects is taking place in Atlantic City, where a casino and two other restaurants…
Stirring the Pot With Frank Brigtsen
One of New Orleans’ most beloved chefs, Frank Brigtsen is recognized for revitalizing Creole Acadian cooking at his namesake restaurant Brigtsen’s, now celebrating 35 years. Located in a Victorian cottage on a quiet street in the city’s uptown Riverbend neighborhood, Brigtsen’s Restaurant pays tribute to traditional Louisiana cooking and local ingredients, with dishes such as…
Frank Brigtsen’s New Orleans Red Beans and Rice
Chef’s Notes: In this recipe, the first steps are the most important. Browning the meats, and letting them stick to the bottom of the pot, creates a foundation of flavor. When you add the onions, celery, and bell pepper, these aromatic vegetables will give off enough juice to deglaze the bottom of the pot, creating…
Summer Beers Are Here
Backyard barbecues and picnics in the park have returned for the summer. It looks like it’s going to be a hot one this year, so it’s time for some beer recommendations for when you need a cold one. Session Beers I’m a fan of hazy IPAs and I like to have one now and again….
The One Ingredient That Makes At-home Steak so Much Better
In need of a new steak dinner recipe? Look no further than your morning cuppa for inspiration. That’s right: This steak’s spice rub starts with ground coffee beans, and is balanced by the sweet molasses flavor of brown sugar and earthy ground coriander. When the steak hits the high heat of the pan (or the…
When in Barbados: Bajan Dishes and Drinks to Try
Bajan fare gleans inspiration from various parts of the world—including Africa, Portugal, India, Ireland, and Great Britain—representing a potpourri of cultures. Unsurprisingly, fresh seafood from the surrounding waters often dominates dinner tables, but locals also cook with meat and poultry. Starches, vegetables, fresh fruit such as mango, coconut, cherries, and apples, as well as various…
Bite-Sized Salmon Pieces Cook up Quickly After a Two-Hour Marinade
My friend had been telling me about a dish she made when she had little time. She gave me a rough idea of what she did, and I then made the recipe my own. The salmon is cut into bite-sized pieces and coated with an assertive yogurt herb marinade. The herbs are complementary, and the…
Summer Fun Starts in the Kitchen Making Creamy Paletas
A summer treat that’s fun for kids and adults alike, paletas are easy to make and simply delicious. And while fresh fruit tastes best, you can also use 1 pound of frozen strawberries, thawed and drained on paper towels, in this recipe. Strawberry Cream Paletas Makes 6 paletas 3 1/2 cups strawberries, hulled 1/2 cup…
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