Tuesday, December 26

What’s for Dinner in 2018?

Tinned Imported Wild Mushrooms 2

Is hummus the new salsa? Plant-based foods are what’s for dinner in 2018.  That’s my prediction and I’m sticking to it. Venerable restaurant consultant Michael Whiteman predicts that plant-based dining will be the restaurant trend of 2018. What’s taking restaurateurs so long?  Home cooks know to eat their veggies. Here’s my take on vedge centric food trends in 2018 and beyond.  I cannot wait to get cooking. Mighty Mushrooms Delicious and complex plant-based cooking will


Wednesday, December 20

Story Telling with a Focus on Food

Priscilla Martel, Food Writing Class

In 2015, the Lower East Side Tenement Museum initiated a living exhibit called Your Story, Our Story. The project tells the history of immigrant families through objects passed down through the generations. Originally a hands-on project with NY City school kids, Your Story, Our Story is now open to anyone as an ever-evolving online exhibit. Students in my Food Writing class at Gateway Community College and I will use this project to jump start the


Monday, December 04

Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas

Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas

If you’re looking for an unexpected holiday appetizer, consider this Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas. The slightly warmed cheese with its light gloss of maple syrup pairs well with the sweet flavors in the squash. See the recipe here or continue reading. In November, Jason Sobocinski introduced a group of us to some newer ways to entertain with French goat’s cheese. Jason, the owner of Caseus in New Haven, created a lovely spread


Tuesday, April 18

Spring Awakening

Spring Sunset

We are calling this Spring Awakening, my students and I. Gone are the gray days of winter says Carolyn. As I travelled here today, says Annette, each side of the street in Cheshire was covered with snow-covered trees, the blossoms fooled me.  And the traffic picked up says Jose, a sign spring break is over. The security guards at Gateway Community College sport short sleeved shirts for the first time observes Joe.  The colors invigorate our


Thursday, January 05

2017 Food Writing Class Starting at New Haven’s Gateway Community College

Pike Mousse Quenelles de Brochet

Nothing beats food as a catalyst to ignite a writer’s urge to tell a story.  Remind me of my last holiday meal and I’m off thinking of what we ate, how we cooked it, who shared the meal and who did the cleanup.  This Christmas the power went out for four hours as it did the Thanksgiving before.  In each instance, we came up with a way to salvage the meal and now I have solid tips on


Thursday, December 29

Where food is heading in 2017

Kogi Short Rib Tacos + Kimchee Quesadilla, Intelegensia Coffee

  Time to polish my crystal ball and think about where food is heading in 2017.  Professional trendologists- yes it’s a career path– started months back, looking for threads in breakout snack foods and hot new restaurant concepts to identify what we’ll be craving in the New Year.  Flavor and the Menu Magazine, a foodservice trade publication I’ve written for, started looking at eating patterns back in the fall in preparation for the top 10


Saturday, July 09

Paris by Fiche – Low Tech Way to Plan a Trip

Roses at the Musee Rodin

The other day, I shared a list of favorite bakeries, café and boutiques with Rachel, my web guru. She and her family are going to Paris at the end of the month. And I told her about one of my favorite travel tools, the index card, Paris by fiche, a low tech way to plan a trip to Paris or anywhere. My obsession with index cards dates to high school when I learned how to


Saturday, November 28

Food Writing 2016 in New Haven at Gateway Community College

1970s Wedding Shower Cake from Seventeen Magazine

What is “food writing” but writing with food as the protagonist? Or perhaps food is the pretext for writing about family, adventure travel, science or social history? That’s what we’ll be exploring at Gateway Community College in New Haven where I have been invited back to teach Food Writing starting in January 2016. The 15 week course, which will meet on Tuesday evenings starting January 26, covers the personal food essay, restaurant reviewing, recipe writing,


Friday, August 21

Postcard from Shanghai – Longtong and Streetfood

Vintage Shanghai Postcard

  See those low red tiled roofs through the smog? They are longtong, the alley ways where you’ll find Shanghai’s famous street food.                   No menu needed. Unless you know Mandarin, order with your eyes. On an unanticipated business trip to Shanghai, I got to sample its street food.  Without any guidebook nor advance planning, I found “breakfast street”, one of dozens traversing busy Nanjing Road. (Click on any photo to get a closer view.)  


Monday, April 20

My Almond Lexicon – Green Almonds

Almond botanical illustration from Germany circa 1903

“Green almonds” mean a number of things. Newborn Almonds – Almond buds start to appear on the tree right after the bloom, which appears in early winter. (It’s February to March in California and a week or two earlier in the Mediterranean.) As soon as the bloom drops, a tiny budlet appears on the tree. That’s our newborn green almond. You can easily pop the whole thing in your mouth. It is tender and crunchy.


"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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