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Borscht Belt
Borscht, the beloved soup of Eastern European Jews, is served cold and totally vegetarian, with just beets and a dollop of sour cream topped with a sprinkling of chives or hot with chunks of meat, potatoes and of course, beets. This is a favorite summer time soup for me when appetites flag. Remove the beet …
Read moreOne last taste of my mother’s cooking
By Debra Samuels Globe Correspondent,September 26, 2016, My mother, Rona Greenberg, passed away suddenly in January. It was only a week since I had last seen her; I had stopped in Los Angeles on my way back from a trip to Japan. A newly minted Californian, she had just moved in September from Miami, where …
Read moreWednesday Chef blogger Luisa Weiss shares her love of German baking
By Debra Samuels GLOBE CORRESPONDENT OCTOBER 25, 2016 BERLIN — Morning light pours into Luisa Weiss’s kitchen in the Wilmersdorf section of Berlin. She just sent in the final edits on “Classic German Baking,” her new cookbook, an encyclopedic survey of confections and breads from all over the country. Weiss, an American, started life in Berlin with …
Read moreRice Cooker Apple Pancake!
You know sometimes you see a recipe and you just HAVE to try it. This apple pancake made in a rice cooker was just such a recipe! I found it on the English language site of the cool contemporary Japanese culture news site RocketNews24. As I put the ingredients together this morning at 5:00AM — …
Read moreOishii October – Friday October 28th!
Oishii October!! Change the World with Onigiri Join us for a fun-filled and educational evening to make delicious (oishii) popular Japanese foods: Rice balls – onigiri, Savory pancakes – okonomiyaki Rice Stuffed Tofu Pockets – oinarisan Admission: $10.00 for Adult $5.00 for Children Includes refreshments, activities and donation to Table for Two’s Change the World …
Read moreAn American in Berlin Baking German Bread
By Debra Samuels GLOBE CORRESPONDENT AUGUST 11, 2015 BERLIN — With the grace of ballet dancers and the strength of weight lifters, Benjamin Tugwell and Timothy Naughton lift a long metal conveyance lined with linen and laden with loaves. They move toward the open doors of a wood-fired oven and guide the board toward the …
Read moreMatcha goes global as trendy ingredient
By Debra Samuels GLOBE CORRESPONDENT JUNE 23, 2015 Much is being made about matcha. From lattes and shakes to ice cream and baked confections, the bitter, mossy green powder, a specially processed tea, is turning up everywhere. Matcha is being treated as the perk-me-up of the moment in themed matcha bars from Brooklyn to Berlin. Today’s …
Read moreFood-savvy dads at the stove
By Debra Samuels GLOBE CORRESPONDENT JUNE 16, 2015 LEXINGTON — In mid-20th-century America, TV dads Ozzie Nelson, Ward Cleaver, and Desi Arnaz donned their wives’ aprons and mishaps and mayhem ensued. Now some dads have taken over kitchen responsibilities, either out of necessity or because they love the inventive aspect of cooking. The bumbling dad has been …
Read moreThis Chinese grandma forages and cooks
By Debra Samuels GLOBE CORRESPONDENT MAY 12, 2015 SOMERVILLE — Ginger Chen scans the terrain, a sharp knife at the ready. A wide smile spreads across her face as she spots something. She bends down, pokes the knife into the dirt, and wiggles loose a straggly plant. This is no ordinary, unwelcome weed. At the edge of …
Read moreOnigirazu
By Debra Samuels GLOBE CORRESPONDENT APRIL 07, 2015 In Japan, food fads come and go. They can be as fleeting as the cherry blossom petals that bloom and fall to the ground just days later. The latest is a stuffed, roasted seaweed and rice sandwich called onigirazu. It is actually an old fad enjoying a …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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