I just learned that Stoves & Suitcases won Best in the USA for Food Writing for 2022, given by the Gourmand World Cookbook Awards, under the auspices of Edouard Cointreau, a member of the Cointreau family of French liqueur producers. Scroll to page 32 of this .pdf to see the other winners in this category.
Take a Goose or a Duck is full of culinary stories about old friends like Markham and Mrs. Beeton and essays that give fresh insight. It proves that British food is intriguing and wonderful. It will be my favourite bedtime reading for the foreseeable future. ~ Regula Ysewijn, author of Pride and Pudding and The Official Downton Abbey Christmas … More “Take a Goose or Duck” Now Available!
Haiti, it is said, is the place to discover how much can be done with little. ~ Wade Davis Like Julia Child with her sole meunière at La Coronne in Rouen, I remember the first meal I ate in Haiti. Flickering lights in the darkness below outlined the curves of Port-au-Prince, a … More Epis, the Haitian Condiment You Never Knew You Needed
Easter traditions in Haiti include kite flying, rara bands, and food. Soaring in the wind, simple, colorful kites express the longing to transcend the quotidian. And rara brings music, tapped out on metal instruments, many rough and angular, hewn from scraps of metal and old oil drums. As for food, Haitian Poisson gros sel (Rock … More Flying Kites, Rara Bands, and Poisson Gros Sel: Easter Season in Haiti
I’ll be there with all my books and a smile, at booth #55 in the Oaks Mall.
Nature is a Haunted House – but Art – a House that tries to be haunted. ~ Emily Dickinson From my vantage point on the third floor of the National Museum of Women in the Arts in Washington, I spy on the ant-like pedestrians scampering below, frantically dodging raindrops and rude taxis. Tiny moving sculptures, … More The Call
[Note: I wrote this piece in February 2005 and have revised it a bit. I scarcely remember what it is to eat inside in a restaurant anymore. I still have never been to India … .] Curry aromas waft promisingly in the cold winter air as the smudged glass door opens and closes with every … More A Brief Passage to India
“Thin” kitchen, that’s what the “magro” part means here. No, not a galley kitchen. Not a New York loft kitchen. Not even a Paris apartment kitchen. Skinny food. That’s cucina di magro. Vegetables. Legumes. Fish. Fruit. Shellfish. The bones of the Mediterranean diet. No meat, at least none that walks around on four legs. Or … More Carnevale Goeth: Dipping into Austerity via Cucina di Magro
Fritters and Carnevale, lumped together like ham and eggs, mashed potatoes and gravy, risi e bisi, rice and beans. Ricotta fritters, to be exact. True, most people associate ricotta fritters more with St. Joseph’s Day, March 19 in Italy. But those fritters lean toward the filled variety, sweetened, creamy ricotta delivering a tantalizing surprise with … More Carnevale Cometh: Ricotta and Fritters, Oh My Goodness!
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