Recipes By Cuisine
Gone 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 moreIt’s a pit-ty…..
My favorite winter citrus in Japan is yuzu. The deep yellowy-orange sour fruit almost defies description. Shaped like a mandarin orange, it has the piquancy of a lemon and a staggering number of pits. There were over 20 pits in each of my 8 yuzu, each larger than any of 8 pits in the lemon …
Read moreRecipe for cocktail buckwheat blini
By Debra Samuels | GLOBE CORRESPONDENT DECEMBER 24, 2013 Makes about 70 2-inch rounds The raised pancakes blini are traditionally dipped into butter but can also be eaten with a variety of toppings, from a humble spoonful of jam to glistening orbs of black or red caviar with all the trimmings. “Blini are one of the …
Read moreGetting a taste of Japanese comfort food
COOKBOOK REVIEW By Debra Samuels GLOBE CORRESPONDENT DECEMBER 31, 2013 Tadashi Ono and Harris Salat take on home cooking in “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond” Ten Speed Press Number of pages:256 pp. Book price:$27.50 Harris Salat, owner of Ganso, a Japanese comfort food …
Read moreThink pie pastry is daunting? Try this 3-ingredient wonder
By Debra Samuels | GLOBE CORRESPONDENT -October 8, 2013 Leslie Fishman says the recipe for apple pie she learned from her mother “became a family favorite for decades.” Her daughter is the third generation to make it. NEWTON — At some point everyone wants to try making America’s iconic dessert, apple pie. Just the …
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 moreCooking from the Hearth
This group of articles appeared in the G section of “The Boston Globe on January 13, 2013. They are all about cooking with fire. It was a lot of fun to write and research. Wood-burning ovens take on new life in restaurants Despite freezing temperatures outside, the door to the contemporary Brookline restaurant Lineage …
Read more13 Provencal desserts
CAMBRIDGE — Holidays are a time to celebrate tradition, but if your family is on another continent, you have to bring the traditions with you. This is what Fabien Fieschi, 39, consul general of France in Boston, has done. Originally from the coastal city of Marseille, Fieschi (pronounced Fee-es-key) arrived in this post in August …
Read moreBaking bagels and rye bread from scratch, oh my!
First in a 2-part post on the cookbook, “Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World” by George Greenstein I’m on a toot. I get like this every once in a while. I read a book by an author that is new to me and I have to read everything …
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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