Sept. 25, 2017
Home » Articles »   By A Qasimi


Challenging food habits can make—and break—culture

Food Writing 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 h...

Wednesday, March 11, 2009 A Qasimi

State of Confusion

A local chef discusses the challenges of authenticity, creativity and staying afloat

Food Writing 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 quietl...

Tuesday, March 3, 2009 A Qasimi

Milk & Honey: Part II

Kosher and halal foods submit to nostalgia and reinvention

Food Writing Further investigations into the warp and weft of halal and kosher traditions.

Wednesday, February 25, 2009 A Qasimi

Milk & Honey: Part I

So, an Arab and a Jew walk into a kitchen…

Food Writing 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 sn...

Wednesday, February 18, 2009 A Qasimi

Stone Soup

Take note of recipes for challenging times

Food Writing 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.

Wednesday, February 11, 2009 A Qasimi

Beneath the Fig Leaves

Is a food fetish different from any other kind?

Food Writing 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...

Wednesday, February 4, 2009 A Qasimi

Table for One

Sometimes plus none is the perfect number.

Food Writing 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...

Wednesday, February 4, 2009 A Qasimi

Slow Roast

I’m Slow, as in Slow Food Santa Fe

Food Writing 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 ...

Wednesday, January 28, 2009 A Qasimi

When Ginger Snaps

A beloved rhizome gets a closer look—and taste

Food Writing 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.

Wednesday, January 21, 2009 A Qasimi

Grounds for Divorce

Does good coffee have to be a shot in the dark?

Food Writing Altitude isn't just affecting your brain–it's also messing with your cuppa.

Wednesday, January 7, 2009 A Qasimi
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