• 27Aug

    Hi, gang. This week, I tried something new.: Cassava bread. I’d never seen it before and I was very curious. I had to buy it. (Does that surprise you?)

    Mind you, I’ve seen–and even made–bread made out of cassava, but not what is known on the market as “cassava bread.” This particular product is dry, flat, and cracker-like. It’s quite plain and is meant to be eaten as an accompaniment to meats and stews. I asked my Dominican friend at work about that because the package says that it’s imported from the Dominican Republic. (What’s funny is that the store where I bought it had it stacked on a shelf in the produce aisle. Um, sure. You know, plantains, potatoes, and cassava bread all go together, right?)

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  • 20Aug

    Hi, gang. Well, here it is, August 20, and I’m left wondering where the summer has gone. Despite the fact that this was one of the hottest seasons in recorded history—according to some sources, the hottest—I haven’t complained too much because, all too soon, the freezing cold will be upon us. Well, unless you live in a warm climate, which I don’t.

    This week, I was on a lychee kick. An Asian market near where I work had bags of beautiful, colorful lychees and I simply had to have some. But other than eating them straight out of hand, I didn’t know what to do with them. They are yet another food item that I did not grow up with and only became familiar with at the end of some Chinese meals. So, I set out to find some good lychee recipes. But first, a little info…
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  • 13Aug

    This week, I’d like to talk about purslane. We recently got a farmer’s market near where I work and one of the farmers sells it for $2 a pound. What’s so interesting about that? I’ll tell you.

    I’m kind of mad at myself because I used to have purslane growing wild in my pots. The dirt in my pots came from a large garden I had in my backyard (which I subsequently paved over for a patio). But I wanted to grow vegetables and herbs so I transferred the dirt from the ground to the pots. All kinds of things came out of that dirt: garlic, mint, and purslane.

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  • 06Aug

    Hi, gang. Before I get into anything else, I just want to mention that I got a really cool review over at Savvy Vegetarian. Go check it out. YAY!

    I’m very pleased to introduce my second guest blogger this week. Her name is Mary Griggs and she has an awesome food blog―very cleverly called Mouth Brothels―where she talks about all things food-related (a woman after my own heart) and offers fabulous restaurant reviews. She’s done me the honor of writing something up, so let’s get to it. Here’s Mary with her blog (and recipes) on grits.
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  • 10Jul

    Hi, gang. First, I want to remind anyone in the Staten Island area that I’ll be doing a cooking demonstration on Saturday, July 17, in front of Bent Pages bookstore, at 391 Van Duzer St. July is Van Duzer Days, a month’s worth of weekend street fairs! Woohoo! Anyway, I’ll be there around 2:00, cooking up some yummies. Come taste some samples, and, if you feel like it, you can pick up a copy of my book, What, No Meat?

    Now, here’s the main show: Mamey.

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  • 02Apr

    Hi, all. Well, this is a holy week for a lot of people, so I’d like to wish those of you who celebrate, a Happy Easter and (a belated) Happy Passover. Both of these holidays are based on religious beliefs, but they are celebrated in grand culinary style.

    My family celebrates Easter and I always remember that day as being filled with the sights and smells of incredible food. Two of the traditional Easter main dishes for Italian families are lamb and goat. (I could never bring myself to eat either, but I’ve been told that goat has a milder flavor and aroma than lamb.) Along with that, we would have an array of antipasti (appetizers), pasta (of course), and side dishes.

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  • 04Mar

    Oh, my god. March 5 is National Cheese Doodle Day! Can you believe that? Remember munching on an entire bag of cheese doodles and ending up with orange hands? Those were the days. For some of you, it was today. That’s okay, we all have our weaknesses.

    Whether you prefer Wise’s Cheez Doodles or Frito Lay’s Cheetos, or those little, round orangy balls that they sell in those gigantic plastic tubs and try to pass off as cheese doodles, this is a snack food that seems to live on and on. It’s associated with kids’ parties and backyard barbecues, and if you serve it at a party, it’s considered (pardon the pun) cheesy. Yet, we can’t help ourselves, can we? I don’t know about you, but I find it impossible to control my hand when it reaches for the bowl of the bright orange oddities. No matter how good my intentions are when I go to a party, no matter how determined I am to stick to the crudites and fruit salad, my hand just moves away from my body and makes a beeline for those cheese doodles. Damn hand! It’s all your fault I have weight issues!

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  • 12Feb

    Hi, gang. Well, if you’ve been watching the Food Network this month at all, you may have picked up on a theme. Let’s see, there was Alton Brown doing multiple chocolate shows; Unwrapped discussed the history of chocolate treats; On Food Network Challenge, the challenges for this week are Chocolate Runway Challenge, Chocolate Masterpieces, Chocolate Wonders (you haven’t seen anything until you’ve seen the Eiffel Towel done in chocolate latticework!), Chocolate Landmarks, and Chocolate Fantasy; and just last night, I watched two back-to-back episodes of Iron Chef, wherein the secret ingredients were chocolate and chocolate and chiles.

    By: André Karwath aka Aka

    Umm, have you guessed the theme yet? That’s right, you’ve won the prize. It’s chocolate! That’s because February is Celebration of Chocolate Month, all hinged on one day: St. Valentine’s Day, this Sunday. (Incidentally, February 14 is specifically National Creme-Filled Chocolates Day. Gee, I wonder why.)
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  • 22Jan

    Hi, kids. It’s been a really rough week for me. I’ve had to deal with a broken sink, bad news from various friends and, worst of all, a malicious virus on my computer. It’s the Malware Defense, and if any of you have had to deal with it, you know how heinous it is. My entire week was taken up wbangingheadagainstkeyboardstreetsigith combating this vicious thing and in the end, I had to wipe out my computer and reload my OS. It’s going to take me days to reload all my programs. A couple of programs I lost altogether because I no longer have the installation disks. <huge sigh> The people who created this obviously have knowledge and skill—why can’t they use their powers for good? I hope the proper karma is in store for the people who sit around and come up with this stuff. People like that are a waste of humanity.

    Anyway, on with the show.

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  • 15Jan

    Hi, kids. Before I get into this week’s topic, I just want to express my sympathy for all the victims of the earthquake in Haiti, and for all those here and around the world who lost loved ones. In thinking about what to write about this week, I remembered how lucky I am right now that I have the luxury of talking about food and that I don’t have to scrounge around a devastated countryside looking for food and water. When I’m feeling sorry for myself, I try to remind myself of these things. If you’d like to help with the relief effort in Haiti, visit the Red Cross.

    Okay, let’s get into it.

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