Tuesday, January 11

Flavorful Foods and Trends for 2022

Throughout the year, I scour food web sites and magazines, food companies and food retailers, trade journals and industry sources looking for patterns. And there are so many flavorful food trends for 2022. Those that interest me land in a few categories, truly new flavors, new or more widely available specialty ingredients, new ways of serving food or patterns of eating. Here are some that stick out because I’ve been eating them already. Superior Dried

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Thursday, January 06

Food Writing Returns to Gateway Community College Feb. 2, 2022

Food Writing Books for 2022

Have you been tempted to tell your food story?  Has your pandemic reading included a deep dive into contemporary cookbooks? Do you follow the food news as closely as some watch MSNBC or CNN? Addicted to The Great British Bake Off? Active in the food justice movement? If any of these describe your interest in food, consider joining me at Gateway Community College this semester. Our 2022 Food Writing Class at Gateway in New Haven

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Tuesday, November 02

Baking with Dorie Book Talk

Baking with Dorie

One of life’s great pleasures is meeting inspired and inspiring people.  Among them in my life is Dorie Greenspan, Connecticut neighbor, friend, baker, cook and writer extraordinaire.  This is why I was so pleased to be invited to interview Dorie for a Baking with Dorie Book Talk at the Essex, Connecticut Public Library in November of 2021. Although we met Dorie and Michael Greenspan decades ago, its only been in the past 7 or 8

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Tuesday, August 31

Ginger Peach Crumble

Ginger Peach Crumble

September in Connecticut means peak stone fruit season. Bushels of peaches call out to me. First to eat in hand or maybe sliced in a salad with fresh ricotta or slices of Parma ham. Then finally I cook them. No peach jam for me. I prefer to retain the fresh peach flavor, which is what happens in this ginger peach crumble. The topping works for any combination of juicy fruits. The rolled oats give the

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Apple Almond Galette

This apple galette is my go-to, all-time favorite dessert to make for company. Super crisp crust with lots of flaky layers. Fruit that develops an intense flavor.  Leftovers taste as good for breakfast, if you don’t refrigerate the tart. (The crust gets soggy and there is no reheating technique I’ve discovered that revives it.) Jump to Recipe This wonderful crisp galette owes its success to many tricks I’ve learned over the years.  First the dough,

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Saturday, August 28

Glossary of Italian American Bakery Specialties

A box of Italian cookies from NY Old World Italian Bakery tour

Pignoli, amaretti, sfogliatelle.  Oh My! Are you as mad for Italian cookies and pastries as I am?   If so, you might enjoy this Glossary of Italian American Bakery Specialties that I put together for armchair or genuine travel. Growing up in New England, where a sizeable percent of the population claims Italian heritage, I was exposed to Italian sweets from a young age. My appetite for nutty things comes from eating Jordan almonds, biscotti and

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Monday, August 30

Old World Italian Bakeries of New York

Old World Italian Bakeries of New York

You’ve nibbled a pignoli and perhaps tasted a zeppole at an Italian street fair. And I know you’ve ordered cannoli at least once. (I have.) But have you really experienced the array of sweets that fill a typical Italian bakery in a city where many have been in business for more than 100 years? What keeps generation after generation of customers coming back? To help you find out, I created a map of some of

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Monday, August 09

Agro Dolce Green Olive and Eggplant Caponata

Agro Dolce Green Olive and Eggplant Caponata

I can’t make caponata, the Sicilian eggplant condiment, like Enza Causa-Santagata does. But I can try. This Agro Dolce Green Olive and Eggplant Caponata is my homage to Enza’s succulent version. It’s something to serve as a primo or first course or as a condiment with grilled fish or poultry. It makes a perfect topping for bruschetta, grilled bread, too. Enza comes from Sicily but has lived here forever; she keeps our local post office

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Tuesday, July 13

Whole Egg Mayonnaise

Mayo at coating density

Although this is a Hellman’s household, homemade mayonnaise is something we cannot live without. We serve a pungent garlic mayonnaise, aioli, on roasted baby new potatoes. And rouille, it’s saffron-tinted and cayenne-spiked cousin on top of fish soup. This recipe for whole egg mayonnaise is a simple and light version. It uses a whole egg instead of the more traditional egg yolk and lots of mustard and lemon juice. We save jam jars and use

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Oeufs durs Mayonnaise

Oeufs durs mayonnaise

When I was 14 on my first trip to France, I ate oeufs durs mayonnaise, two hard-boiled egg ovals coated with fresh mayonnaise. Oeufs mayo for short was a revelation, slightly tangy mayonnaise and hard cooked eggs, like a deconstructed egg salad. I find any excuse to make it including at breakfast or at lunch with roasted beets vinaigrette and other garnishes. Jump to Recipe On my maiden trip to France, I looked for oeufs

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"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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