When our garden was hit with the first killing frost (and four inches of snow) on … San Marzano DOP tomatoes to the rescueRead more
World on a Plate: Caino’s coffee-dusted cacio e pepe
Sometimes culinary genius reveals itself in a brilliant gesture rather than in profound technical flourishes. This … World on a Plate: Caino’s coffee-dusted cacio e pepeRead more
Faces of Pátzcuaro, Mexico, on the Day of the Dead
In this COVID year, every ‶normal″ celebration seems a little strange, even abnormal. Yet there is … Faces of Pátzcuaro, Mexico, on the Day of the DeadRead more
World on a Plate: Day of the Dead in Michoacán
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
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