Halloween may taste like candy corn and mini-Snickers to most Americans. But Day of the Dead … World on a Plate: Day of the Dead in MichoacánRead more
Author: Pat and David
Timely ‘Soupology’ arrives as the weather cools
As soon as we catch the first whiff of frost, we mentally switch cooking modes from … Timely ‘Soupology’ arrives as the weather coolsRead more
World on a Plate: Tybee Island boils
Even the alligators eat well at The Crab Shack (40 Estill Hammock Road, Tybee Island, Georgia; … World on a Plate: Tybee Island boilsRead more
Pastry can whisk you back to Paris
We love to visit Paris for the sales, for the museums, and for the sheer ambiance. … Pastry can whisk you back to ParisRead more
World on a Plate: Pastitsio’s immigrant life as Cincinnati chili
In our last post, we ended our exploration of Greek cooking with a recipe for pastitsio, … World on a Plate: Pastitsio’s immigrant life as Cincinnati chiliRead more
Pastitsio ends our Greek sojourn with comfort fare
Our nearly four-month exploration of Greek cuisine has netted us some dishes that we expect to … Pastitsio ends our Greek sojourn with comfort fareRead more
World on a Plate: Shrimp and grits
Some dishes so speak of a region that they are touchstones of the local cuisine. In … World on a Plate: Shrimp and gritsRead more
Apple of concord: a Greek cake for autumn
We’ve always thought of apples as the quintessential New England fruit brought from Old England. But … Apple of concord: a Greek cake for autumnRead more
World on a Plate: couscous in Marrakech
If you’re as crazy as we are for the melange of spices in ras el hanout, … World on a Plate: couscous in MarrakechRead more
Branzino on the Weber—that’s Greek for fish
Greeks consume about 43 pounds of fish per capita every year, roughly comparable to American consumption. … Branzino on the Weber—that’s Greek for fishRead more