August 18, 2016
Makes 1 serving 1 cup plain whole-milk yogurt (may substitute Greek yogurt; see note) 1/2 teaspoon salt (optional) 1/2 cup cold water, or as needed 1. Combine the yogurt and salt, if using, in a deep bowl. Gradually whisk in the water, as needed, until the mixture is foamy on top. 2. Pour into a tall, chilled glass and serve right away. - From Istanbul food writer and culinary historian Nazli Piskin Note: If you use Greek yogurt, thin with a bit more water.
March 28, 2014 |
It was blueberry-picking season, and Marisa McClellan had gotten a little carried away. So, when she returned home on that summer day eight years ago with a perishable 13-pound haul, she figured the only thing to do was make jam. But that first batch of preserves was more than something to spread on toast: It felt a little like a calling. "I loved it. It was so fun to can something, and make something that lasted longer than a meal," said McClellan, 34. "I come from this family where everyone is really creative - and, at that point, I hadn't figured out what my creative thing was. Canning gave me that.
March 1, 2013 |
'Love does strange things to people," is all Elissa Altman can say. It made her trade Manhattan's urban chic for the "Green Acres" of Connecticut, and trout foam for backyard broccoli, and then write about her crazy adventures and in a food blog called "Poor Man's Feast" and a new memoir by the same name. In 2012, Altman won the James Beard Foundation award for best individual food blog. Her memoir is to be released by Chronicle Books on March 5, which, coincidentally, is the first of three days that she's scheduled to emcee culinary events at the Philadelphia Flower Show.
June 8, 2012 |
IT MUST BE said: In the scope of literature, food writing is a minor genre. As popular as food books have become, no one is confusing most of them with "War & Peace" or "One Hundred Years of Solitude" — or even "Fifty Shades of Grey. " There is nothing worse than the food writer who foolishly convinces himself that he is writing something akin to the Great American Novel. The smart food writer quickly realizes that she's just as likely to be praised for the recipes or the restaurant recommendation as for literary merit.
February 2, 2012 |
Three dishes at each of three restaurants in three hours for $39? That's Dishcrawl. An import from the West Coast, Dishcrawl invites the hungry hip to come out as singles or in couples for an evening getting to know one another and one of their neighborhoods through that powerful communications tool we call food. Philadelphia's inaugural Dishcrawl, Jan. 24 in Northern Liberties, brought out 60 foodies who descended first on Cantina Dos Segundos, 931 N. Second St., for quesadillas (chicken or cheese)
October 13, 2011 |
WISCASSET, Maine - "Do we have to eat a lobster roll now ?! We're eating dinner in an hour," said my wife, Elizabeth, ever the practical one. "And, by the way, aren't we on a vacation?" Indeed, we'd come to the coast of Maine for a late-summer family getaway - not the all-lobster-all-the-time eating marathon this trip was quickly shaping up to be. And yet, by some minor miracle, there was only a 20-minute line at Red's Eats , the legendary lobster-roll shack that routinely clogs Route 1 traffic at the base of the bridge leading into this postcard-perfect coastal village.
February 7, 2008 |
When Sara Roahen first visited New Orleans, she felt an immediate connection: "It was at e same time the most exotic place and immediately comfortable," she says. Roahen moved to the Crescent City a few years later, when her husband started medical school at Tulane. Not long afterward, she landed a job as a weekly restaurant reviewer, and for the following 4 1/2 years she devoured oyster po'boys; mastered the art of making a roux; and most important, discovered the traditions, the people, and the history that make the New Orleans community indefinably unique.
January 24, 2008 |
Earlier this month, Michael Pollan, the best-selling food-nature-science writer, could be spotted settling in for lunch at Vietnam Restaurant on 11th Street, which for a man in his position - on tour as the author of an "eater's manifesto" - is a bit like stepping into the batter's box. He is about to turn 53 (next week), a tall, rangy fellow, loose-limbed to the point of seeming unhinged, his head shaven, jeans well-worn, his smile broad, engaging and frequent. It is one thing to eat in your comfort zone.
January 18, 2007 |
Yes, they eat. Melissa Clark (size 2, 5-foot-5 1/2, "113ish") and Robin Aronson (size 6, 5-foot-7 1/4, 130 pounds) ingest plenty. Not simply their Skinny menu served recently at Patrick Feury's Nectar in Berwyn, but sushi, Pad Thai, cake, and that Simpsonian delicacy - doughnuts. "For us eating is not about guilt," write the two dear friends and veteran writers in their new book, The Skinny: How to Fit Into Your Little Black Dress Forever (Meredith, 256 pp., $23). "It's about pleasure and good health, decadence, and restraint.
March 30, 2006 |
SOME MEN SEEK out elusive treasures when they travel: little-known wineries, custom clothiers, boutique cigars, craft breweries. Holly Moore hunts for hot dogs. From the coasts of Maine to the streets of Los Angeles, Moore has taken his obsession with hot dogs on weekend jaunts and business trips - and chronicled every bite on the Internet. His Web site, www.hollyeats.com, may be the most straight-shooting, unpretentious food site on the Web, a running list of the best barbecue, diners, sandwiches and cheesesteaks in the country.