Is there anything more cliché ridden than calling rosé “food friendly”? It sort of like calling mustard and ketchup BBQ friendly, which of course is all true. Rosé wine is versatile because it lies somewhere between the extremes of red and white wines—more depth than a light white, but less intense than big, tannic reds. […]
Does Olive Oil Improve with Age?
Nancy Harmon Jenkins, food writer and guru to Mediterranean cuisines, has just published her 7th cookbook, Virgin Territory: Exploring the World of Olive Oil, in which she explains many of the misconceptions we all have about olive oil. For example, olive oil does not improve with age, and “light” olive oil has the same calories […]
Iowa Imports 80% of Its Own Food
Read from the American Conservative: “Iowa is the heart of corn and soybean country. These two heavily subsidized crops make up the lions share of American agricultural production – and they’re pretty much inedible for the farmers who grow them, as well as for their surrounding communities. As Michael Pollan writes in The Omnivore’s Dilemma, […]
RIP Anne-Claude Leflaive
In a recent trip to Beaune, France, Burgundy’s wine capital, I was able to buy one bottle of a wine shop’s three-bottle annual allotment of Leflaive Puligny-Montrachet. Anne-Claude Leflaive was widely celebrated as the best maker of white wines in the world. She was 59.
Culinary Nation Branding
In an effort to redefine how the rest of the world sees it, Peru has turned to its cuisine to tempt tourists to visit. And it seems to be working. Read here from NPR how gastronomic tourism is redefining how the world views Peru. Danny Kou, the executive chef at La Mar, an upscale Peruvian […]
The Dark Side of Chocolate—Eat It for Your Gut
Originally posted March 20, 2014. Did David Lebovitz know about the health benefits of eating chocolate (NPR “the salt”) when he offered Paris chocolate tours? There has been much in the press about the scientific evidence that eating dark chocolate helps reduce blood pressure readings and results in better heart health. Well, new studies suggest […]
Thank You Julia Child
You never know the power of a hand-written thank you note. I was reminded of this yesterday reading about a thank you note Julia Child wrote before her death. She thanked Roger Berkowitz, president of Legal Sea Foods, for a clambake he had sent to her. It was a special note for Mr. Berkowitz. Julia Child was […]
A Taste for Peruvian Cuisine and Economic Freedom
Last September, culinary luminaries from around the world—including France’s Michel Bras (Step Up To The Plate, Amazon, DVD), Denmark’s Rene Redzepi, and America’s Dan Barber (owner of Blue Hill in Manhattan and Blue Hill at Stone Barns)—scurried off to Lima, Peru, for Mistura—a 10-day food extravaganza. Peruvian cuisine, a blend of 500 years of Spanish, […]
Why Butter Is Better
Originally posted May 5, 2014. In the late 1940s, Procter & Gamble, the maker of Crisco oil, helped transform the American Heart Association from a small, underfunded organization into the powerhouse it is today. Americans, on the advice of the AHA, began in 1961 to eat less saturated fat and switch to vegetable oils for […]
David Lebovitz, Sardines and Chablis
Mouthwatering beyond imagination! A few years ago Debbie and I went on a once-in-a-lifetime Paris and Switzerland food tour with Paris-based chef and cook book writer extraordinaire David Lebovitz. Today we keep in touch with David and eagerly look forward to his regular postings on all things Paree. His most recent post on Rodel sardines […]
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