November 2010
6 posts
How to build a recipe by bouncing flavors: a... →
I always say to build a recipe you have to know how to think with your tastebuds. Here’s a video with a thorough explanation of the process by one of the best in the world: Grant Achatz, chef at Alinea in Chicago, Illinois, in the U.S.
Reinventing Thanksgiving, one step at a time:... →
American food writer and blogger Dorie Greenspan splits her life between Paris and New York. As a result, there’s inevitably a lot of French influence in her Thanksgiving dinner, just like in mine.
Senate Bill S 510 Food Safety Modernization Act... →
Senate Bill S 510 Food Safety Modernization Act vote imminent: Would outlaw gardening and saving seeds
Take action today! Call or write your Senator.
3 tags
Reinventing Thanksgiving, one step at a time:... →
This reinvention is for the bold and daring, but why not?
Reinventing Thanksgiving, one step at a time:... →
David Leite is one of the major voices in the American food world today. He has understood how to balance the traditional with the new, and his explanations are always crystal clear. Despite being American-based, he is outward-looking, including metric measurements in all his recipes, for example.
7 tags
Recipe: Spicy Fish Tajine, a Recipe by Christophe...
The Rambling Epicure
by Jonell Galloway
Spicy Fish Tajine
Recipe for spicy fish tajine by Christophe Certain, translated and adapted by Jonell Galloway
Fish tajine recipe. Rating: 5 stars, based on 35 readers’ opinions
Click here for French version
Tajine or tagine, as the Berbers call it, is a oven-stewed dish baked in a heavy clay pot. It is found in North African cuisines, in particular in...
