While many food writers are publishing recipes deep in cultural roots, others are taking the tried-and-true to new levels with a creative, almost impertinent approach. Such is the composition of Casey Barber’s new cookbook Pierogi Love.
What’s a food writer/photographer to do when she’s invited to a special party at a four star restaurant? Guest or no, it’s no longer in my nature to leave home without the extension to my arm some call a camera. And the celebrity of the evening, our hostess, didn’t blink an eye when her personal paparazzo showed up prepared to shoot.
My very good friend Susan Davis, author, physical therapist to humans and the animal kingdom, fantastic foodie, and occasional martini sipper had a milestone birthday. I’m bringing you along for the celebration.
A peculiar fact about brunch, the meal that took breakfast and turned it into lunch, is that it originated in Great Britain. Yup. Not originally known for culinary endeavors, it was the Englishman’s love of the hunt that instigated a meal that is neither breakfast, lunch or dinner but a hybrid of all three.
The crowd drawing food truck, The Cinnamon Snail isn’t running on the streets of New York City these days, but can still be found at the Sunday farmers market in Red Bank, NJ.
Breakfast in bed, might be your kids idea of a Mother’s Day treat. Scrambled eggshell omelet, burned toast and cereal with orange juice added for flavor, were some memorable dishes from the past.
Does this ring a bell with anyone? Kid’s learn from what they experience in their homes, and an important point here, they learn to love food from those who teach them to do so.
