Letter America Dear Southwest Airlines, I’m writing to complain about the unfair way I was treated on a recent flight from San Francisco to Phoenix. ... More
Elbert Hubbard wrote, “If I had but two loaves of bread, I would sell one of them and buy white hyacinths to feed my soul.” And so it is with the appetites and with essential human nourishment; we hunger not only for calories, but also for things impalpable and out of reach, things familiar and unknown, sentimental and self-destructive.
Mauka chef Joel Coleman’s culinary comfort zone appears to reside in the creative sweet spot between a work in progress and a finished dish. To his likeability but perhaps also to his detriment, he quietly resists self-promotion and references to his many accolades, choosing instead to let his food do the talking. If you’ve ever had his food, then you’ve probably heard its siren call many times since.
Further investigations into the warp and weft of halal and kosher traditions.
My friends Susan and David are wedded, wonderful and Jewish. Manna from heaven is mezze at 7, and that means 7 o’clock prompt, which is dinnertime. I’m responsible for the champagne and the salty snacks meant to accompany it: grilled halloumi and matzah brei fried in shmaltz.
This is a great time to rediscover polenta, semolina, organ meats and the humble tuber. When life gives you stones, make stone soup. When life gives you potatoes, make stamppot.
Perhaps you’ll find little of what you need for romance in the produce section, but so what? According to Dr. Ruth, the best aphrodisiac to serve your partner is respect. Turn to a balanced diet with lots of antioxidants and omega-3 fatty acids, others recommend. “Steaks and a comedy,” an American friend suggests. “Make her laugh. Make her come. Make her dinner.”
As someone who enjoys and even relishes dining alone once in a while, both at home and in restaurants, I’ve always considered Santa Fe to be an environment conducive to this fondness. Whether by choice or out of necessity, most of us eat alone on a pretty regular basis.
Slow Food is a nonprofit organization that was founded 20 years ago in Italy by Carlo Petrini to combat fast food, fast living and people’s waning interest in food sources. The movement was sparked after a protest against the opening of a McDonald’s restaurant in Rome’s Piazza di Spagna and is founded upon the concept of eco-gastronomy: balancing life’s fundamental pleasures with the act of bringing awareness to the table.
What is it that’s so compelling about ginger? For a spice that can bring such pep and energy to food and drink, this pantry essential is a stallion in sage’s clothing.
