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Love at First Bite? Not Exactly.
Whole-wheat spaghetti may be better for you, but will it go over well at home? Maybe with sauce. By Debra Samuels Globe Correspondent / February 9, 2011
Whole-wheat bread entered the mainstream long ago. Now brown rice has displaced white in many bowls, and whole-wheat pasta has become nightly fare in many households — even in Italy.
Fine Cooking
PRESERVING THE SEASON Cabbage This Winter vegetable easily becomes kimchi, a bright, robustly flavored condiment that will last for weeks. BY DEBRA SAMUELS
Read morePassage to India
In January Dick and I went to India for the first time. Everything was new: the crush of people, the smells of spices, the constant beeping of horns, and sharing roads with livestock like camels, cows and goats. The green and yellow jitney – auto rickshaw – is the standard, taxi-like mode of transportation for …
Read moreHello world!
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Read moreJaffa/Yafo at Dusk
After a long day at my desk, Dick and I took a walk to Jaffa/Yafo. It is just 10 minutes from Neve Tzedek, where we are staying and is one of the world’s oldest cities. It is very hot here, even at day’s end. We made our way up the hill and to look down …
Read moreA classic, any way you slice it
When it comes to pound cake, traditional flavors count By Debra Samuels, Globe Correspondent | July 14, 2010 There are few better accompaniments to fresh berries than a slice of pound cake, that perfectly balanced classic originally made with one pound butter, one pound sugar, and one pound flour. Now the formulas vary, but it’s …
Read moreSHALOM from Tel Aviv, Israel
It has been an age since I last posted on my blog. I have been AWOL! We have since been in China and Japan in January of 2010. But now I am in Tel Aviv, Israel for 2 weeks and then one week traveling to Haifa and Jerusalem. It is my first time in the …
Read moreStick with ribs for these two tasty meals
Boston Globe, May 5, 2010 Chinese spare ribs are restaurant food, and usually gnaw-the-bone good. You can also make delicious ribs at home, where you don’t have to worry about table manners. There are three cuts of ribs: meaty pork ribs, sometimes called St. Louis-style; baby-back pork ribs that have less meat; and country-style ribs …
Read moreConza – Bean, Cauliflower and Fennel Soup
Boston Globe, March 31, 2010 Conza is a traditional Sicilian sauce/soup made with chickpeas, favas, kidney or cranberry beans, white beans, black-eyed peas, and lentils. You can add a handful of whatever dried legumes you have on hand; think of it as spring cleaning your pantry. Nina Groppo cooks each variety of bean separately the …
Read morePreparation is half the fun for Feast of San Giuseppe
By Debra Samuels, Globe Correspondent March 31, 2010 GLOUCESTER — In the garage-cum-kitchen of Nina and Franco Groppo’s home here, more than 20 friends and extended family are preparing for the Feast of San Giuseppe. That means pasta making — lots of it — along with plenty of fun. Flour sifting through the air around …
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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