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Calling All Nonnas – to the Kitchen
A feature story in the Washington Post this week about a Staten Island restaurant made me smile because it reminded me about the main traditions that drive what we eat. This popular eatery – reservations must be made several weeks…
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Feasting with the Poets
When it comes to a combination of food, history, and tradition, not much beats the annual Robert Burns Night, held each year on or near the Scottish poet’s birthday January 25. What I admire is that the feast is a…
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Spilling the Beans on Delicious Flavor
Dried beans seem like they should be more prominent in our meal planning, but they have a bit of Rodney Dangerfield in their perception among cooks. No respect. And part of the problem may be that it’s hard to move…
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Tasty Ways for a New Year Reset
The big winter feasts are done, and now, many of us are readjusting what we eat. After a month’s worth of rich food and sweet desserts, not to mention three batches of Christmas cookies (thank you, Mrs. Farmboy), it’s time…
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Long-Life Noodles for Health and Good Fortune
In this part of the world, when it gets dark early and holiday celebrating is pretty much done, we all could use a little levity and good luck as the new year begins. In fact, civilizations all over the world…
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The Many Traditions of Midwinter Feasts
During my lifetime, this has always been the season for the ultimate feast. When I was growing up, we met at my grandmother’s house for a huge family meal with ham and turkey or goose, side dishes of vegetables and…
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Breakfast for Dinner
Many of us have made major adjustments to our consumption in recent years for a variety of reasons – environmental responsibility, health, tastes, even the ready availability of different ingredients. That’s led me to think about how my habits have…
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More Than a Kernel of Flavor from Whole Grains
I used to love the time of the oat harvest in the late summer. When I surveyed the 30 or so acres of near-ripe grain in a summer breeze, I could see the rolling waves, just like the ocean. And…
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Taking a Chance on Spam
Some of my readers will say piffle at the suggestion of Spam. But before your knee jerks, hear me out. It’s time to take a second look (or taste) at Spam. Yes, that canned meat first marketed in 1937 and…
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Whatever Happened to Pudding?
I’d like to know: what happened to pudding? Especially in the 1950s, thanks to good old Jell-O, our pantry was well-stocked with vanilla and chocolate pudding boxes. And when our local grade school began providing hot lunches, I would look…
