Pipérade snuck into my life the other day. I mean, I’d known about this universal – global? – combo of tomatoes and garlic and onion and other stuff for some time. Hardly the sort of dish you’d let any culinary culture lay claim to. I mean, come on, what else might a cook do with garlic, […]Read more "Cooking with Hurricane Irma, Part II: Pipérade"
This is the longest post I’ve written in the nine years I’ve been blogging here. So be prepared! Grab a cup of coffee, sit in a comfortable spot, and enjoy. Then read the book for yourself. Florida’s almost-tropical summer heat reminds me of many places that used to be under the yoke of empire. Like […]Read more "Lizzie Collingham’s The Hungry [British] Empire"
Desserts and sweets served in the White House reflect the culinary history of the United States. The patterns of cooking, eating, and serving food in the White House originally relied heavily on the British heritage of the Thirteen Colonies, a pattern that generally continues until the present day. Although wars and economic depressions plagued the […]Read more "Florida Oranges, and Other White House Desserts"
Nine years ago, I decided to poke a toe into the world of food blogging. I settled on the name, “Gherkins & Tomatoes,” based on a painting by Luis Meléndez, a tribute to the period of history known as “The Age of Exploration.” Faced with a blank screen demanding something, anything, the first words that […]Read more "9 Years of Writing about History … A Celebration!"
Alligator meat is quite varied in itself The meat found in the tail is white and sweet, and can easily fried or sauteed. The leg meat is dark and less tender, with a color and texture similar to a beef shank, best used in soups and stews. The body meat is more like that of […]Read more "Tales of Alligator Flesh and Tails"