Archive | On a fork RSS feed for this archive

Things to eat

New Orleans: Two Days in The French Quarter

One can learn a lot about a place in a short period of time. I’d even venture to say that exploring a city on hyperdrive can actually be quite fulfilling. It forces you to examine what aspects of a place are really important to you—for me, it’s the local food, people, culture, art and music, […]

Continue Reading
Bi-Rite organic grocery in San Francisco's Mission District.

5 Smart, Free Ways to Change the Way You Cook

Hit the specialty stores. One day at Hana Japanese market in DC, I found myself loading up on ingredients that I either don’t normally use or cannot find at my regular grocery. This one act resulted in a totally different style of cooking, at least for that week, and later led me to latin American markets, […]

Continue Reading
Jean Talon Market in Montreal, Quebec

JEAN-TALON MARKET – Montréal, Québec, Canada

The Place to Buy your Foodstuffs in a Metropolitan Culinary Mecca The Jean-Talon Market is situated in the center of a huge urban residential area of Montréal, and it is the largest outdoor public farmers’ market in Canada.  At it’s peak in the summer there are over 130 vendors and shops that set up mostly […]

Continue Reading

Recipe for Huevos Rancheros

It’s almost time for Sunday morning brunch! This week: Huevos rancheros (“ranch-style eggs.”) This dish was created during the 16th century when chickens were brought to Mexico by the Spanish during their conquest of the new world. The original version consisted of fried eggs atop fried corn tortillas with pureed chili drizzled on top of […]

Continue Reading

Pâté Maison (pah-tay mā-zō) History and Recipe

Historically, (and today in many parts of the world) no part of an animal is wasted from the dinner table — a good example of this is bottarga, cured mullet roe from the Mediterranean. Another is French pâté. Pâté was first sold as a simple meat pie in food markets in ancient Greece. In its early form, […]

Continue Reading

The ‘Poor Man’s’ Caviar’: Bottarga

Bottarga, sometimes called the “poor man’s caviar,” is prized by award-winning chefs and by simple eaters alike — proving that when it comes to taste, the smartest ingredients often have humble beginnings. Bottarga is a fish roe pouch that is cleaned, massaged to eliminate air pockets, salted, pressed and dried for up to five months. This […]

Continue Reading

Simple Appetizers: Jumbo Prawns in Court Bouillon

Ingredients: 20 jumbo prawns, chilled, peeled and deveined 2 white onions, sliced 6 celery stalks, chopped 1 leek, chopped 1 carrot, chopped 3 bay leaves, crushed 1 tsp. thyme 1 tsp. whole peppercorns 4 Tbsp. kosher salt 2 qt. water 1 ¾ qt. chicken stock 1 cup white table wine lemon wedges (garnish) Method: In […]

Continue Reading
Swiss 'Peasant' Food: Raclette

Raclette – Traditional Swiss ‘Peasant’ Food

Switzerland’s most beloved dish is Raclette. A hearty and inexpensive meal perfected for centuries in the Alps. Traditionally, this hobo-style meal was meant to satisfy big appetites in cold winter weather and was made out of just cheese, potatoes and vegetables—all ingredients grown in the mountains. Adding meat became popular when the dish hit populated […]

Continue Reading
Traditional Style Spanish Paella from Valencia

Cooking for a Crowd? Family-Style Spanish Paella

It’s the weekend and on the weekend, we should cook feasts. Here is a good feast to share (and it can be a costly one because seafood and saffron can both be quite expensive.) Worth the cost, though, with a host of approving eyebrows raising the roof and a story to tell while chowing down. So, Paella.  First […]

Continue Reading