On Food & Culture
This southern fish fry menu includes a rich sauce and a salad. Fish fry is traditional in the southern US, although the actual frying technique, well, not so recent. The fish fry is born of the African American enslaved communities who spent Saturdays, once the […]
This tofu salad dressing is tart, complex and a great dressing for this cup made of winter root vegetables and the yuzu persimmon that’s harvested in the fall. Don’t confuse this delicious and nutritious cup with the Waldorf salad which some told me it resembles. […]
These “Tomatillo Leeks” are a nod to the vegan side of Mexican cooking. It’s what I grew up with, mainly, although from time to time we did eat meat. The vegetarian and vegan dimensions of Mexican food are delicious, and if you look at many […]
This fish fry menu includes a rich sauce and a salad. Fish fry is traditional in the southern US, although the actual frying technique, well, not so recent. The Spanish brought it with them “Between A.D. 900 and 1500 most Native Americans living in Texas […]
In the 1950’s the Iceberg lettuce wedge with blue cheese dressing was ubiquitous in the US. It remains a cool retro food on many menus and when I see it, I can’t resist ordering it. Fresh, lush, delicious, especially when the iceberg lettuce wedge is […]
I’m going French today, making a traditional French vinaigrette salad dressing. It’ great on sturdy greens like Romaine lettuce, and it’s straightforward enough that famous Chef Jacques Pepin makes it in a jar, shaking it to emulsify the oil with the vinegar. In this recipe […]
I first tasted Crab Louie as a teenager just a few (ahem) years ago. Every time I see it on a menu I order it ’cause I love it. It first appeared on hotel menus around 1915 in Washington State and San Francisco. I use […]