Others
Onigirazu
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 moreLadling out a winning tomato soup
By Debra Samuels | GLOBE CORRESPONDENT MAY 27, 2014 Foods stir memories, and tomato soup with a grilled cheese sandwich may just be the most dynamic comfort food for many Americans. With school ending, summer coming, and hopes for minimal cooking in the months ahead, we tasted half of the classic lunch duo: ready-to-heat cream …
Read moreFrom your recipe box to our inbox
From the Boston Globe At popular restaurants in town, weekend brunch can attract a full house all morning and well into the afternoon. It’s the antidote to a late night out, it’s the ideal celebration for the new grad and a multi-generational family, and it’s a menu that can be lavish, leisurely, savory, sweet, or …
Read moreBento Bash for the Smithsonian Institute in Washington, D.C.
How do you prepare bento for 150 people? With a lot of help! Make twenty tamagoyaki (Japanese egg omelet) rolls cut each into 8 pieces! With a sakura shaped vegetable cutter, stamp out 150 cherry blossom daikon flowers! Take 40 pounds of soy sauce braised chicken thighs made for us by Ben Lin of B.Lin …
Read moreGone Fishing!
When we left Boston it was 17 degrees F. When we arrived in Sarasota it was 75 degrees F! What a difference flying 3 hours south makes! We are in Sarasota where my husband, Dick will be giving several lectures. But first a fishing trip with our hosts Lionel and Lisa Olmer. The Olmers’ picked …
Read more“Tadaima!” – “I’m home!”
Happy Year of the Horse from Tokyo, Japan. My husband, Dick and I are on our annual (well almost, we skipped last year) January visit this time only for less than 2 weeks instead of our usual 1 month stay making it is really difficult to see all of our friends this time. January is usually …
Read moreA snack cake taste-off
BOSTON GLOBE By Debra Samuels | GLOBE CORRESPONDENT OCTOBER 01, 2013 WATERTOWN — Let’s get this part out of the way: Those familiar single-serving snack cakes like Twinkies and Devil Dogs aren’t going to win any nutrition awards. They typically contain dozens of ingredients, with things like partially hydrogenated vegetable oil, palm oil, artificial flavorings, …
Read moreArrivederci Salem Food Store
By Debra Samuels, Globe Correspondent WALTHAM — Paul Ursino, 65, is retiring after almost four decades running Salem Food Store on Moody Street. With its deli counter, freezers, and well- stocked Italian pantry items, Salem Food Store specialized in imported cheeses, cured meats, specialty pastas, coffee, Italian bread, and handmade ricotta and sausages, produced locally. …
Read moreSpam goes glam
By Debra Samuels, Globe Correspondent WELLESLEY — Those who know Susumu “Sus” Ito, 93, know that he is a Nisei (second-generation Japanese-American), a Congressional Gold Medal recipient from World War II’s legendary all-Japanese-American 442d Regimental Combat Team, an emeritus professor at Harvard Medical School, a furniture maker, photographer, dad, and grandfather. (Sus is second …
Read moreTasters evaluate 7 brands of canned light tuna
Whether tuna is raw in sushi and sashimi, grilled as a steak, or scooped from a can, the fish is awash in controversy. Overfishing, mercury levels, and dolphins caught in nets meant for tuna account for this. Where once a tuna sandwich for lunch was a routine event, we no longer eat canned tuna …
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.
read more »
