posts by Debra Samuels

Feast day calls for a special sweet

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Feast day calls for a special sweet

Photo by: Debra Samuels Zeppole with vanilla cream and amarena cherries By Debra Samuels Globe Correspondent / March 18, 2009 In Italy tomorrow, men named Joseph and women named Josephine will hand out zeppole, a Neopolitan pastry of fried dough filled with cream, to family and friends to mark the feast of San Giuseppe. Closer …

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Maharashtra fish curry

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Maharashtra fish curry

Boston Globe, February 25, 2009 In this fish curry from the Maharashtra region in western India, you get both delicate and piquant in one dish. Coconut milk makes the sauce creamy but you get plenty of heat and flavor with a balanced blend of spices. Most Indian cooks toast and grind whole spices – some do …

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Quick mix for chocolate fix

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Quick mix for chocolate fix

Photo by Debra Samuels Boston Globe, February 11, 2009 Instant cocoa mixes are made for the moments when you come in from shoveling, can’t feel your fingers or toes, and need something hot and nourishing – fast. This easy hot cocoa mix requires only boiling water. To make it, mix nonfat dried milk with high-quality …

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Gifts that keep on giving

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Gifts that keep on giving In the right hands, cookware makes for happy returns By Debra Samuels, Globe Correspondent December 22, 2008 If you’re still looking for a holiday gift, think outside the mall. In fact, think outside all your usual places. The Institute of Contemporary Art’s museum shop offers many ultra-hip selections (including an …

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Bap till you drop

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Bap till you drop

Bap till you drop By Debra Samuels, Globe Correspondent November 5, 2008 In Korea, some foods trickled down from the Imperial palace and others have humbler origins. Bibimbap seems to be somewhere in the middle – a dish thought to have been introduced to Korean monarchy by the court of China, but also served to …

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Chinese chicken soup casserole

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Chinese chicken soup casserole

Photo By Debra Samuels Boston Globe, January 21, 2009 This Chinese chicken hot pot combines the heartiness of a casserole with a light, warming chicken broth. Slices of fresh ginger root and scallions are two aromatics that signal that this is not Grammy Greenberg’s Jewish penicillin. But like hers and other pots of chicken soup, …

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Kasha varnishkes

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Kasha varnishkes

By Debra Samuels Boston Globe, December 17, 2008 Kasha varnishkes Serves 8 Eastern-European Jewish immigrants brought kasha varnishkes to this country at the turn of the 20th century. Kasha is roasted buckwheat groats; varnishkes means noodles in Yiddish (bow ties are now classic), and Wolff’s Kasha is the brand most cooks use. Mix eggs into …

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Bowled Over

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Bowled Over

TASTE KITCHEN: TOASTED O’S CEREAL Bowled over By Debra Samuels Globe Correspondent / January 7, 2009 In a supermarket, the breakfast cereal aisle is a football field-long corridor. Some of have morphed into many other brands. Recently, nine members of a food and nutrition-oriented 4-H club, ranging in age from 6 to 17, tasted five …

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Strawberries Romanoff

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Strawberries Romanoff

This is an updated version of the old presentation that is served with vanilla ice cream and liquer-infused whipped cream. Here the berries are macerated in Cointreau and sugar. Strawberries Romanoff Ingredients: Serves 4 1 quart strawberries, rinsed and hulled (leave 4 berry stems intact) 1/4 cup Cointreau or other orange liqueur or orange juice …

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JELLY BEANS

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Don’t put all of these chewy, colorful sweets in one basket The Easter bunny would have a very heavy basket if he filled it with all the brands of jelly beans out there. We tested beans from companies such as Life Savers, Starburst, and Jolly Rancher that tasted like their other-time-of-the-year products, and shockingly bright …

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Buttermilk pancakes

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Buttermilk pancakes

Boston Globe, July 25, 2007 Buttermilk was originally made from liquid left over after churning butter. My butter churn is next to the spinning wheel somewhere in the basement. Today, buttermilk, which has a month long refrigerator life, is made from pasteurized skim milk that is slightly fermented. The thick consistency and slightly sour taste add …

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Dijon Mustard

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Pardon me, do you have any good French condiments? The area around the French region of Dijon is famous for its mustard bushes. But unlike Bordeaux and other wine growing regions, Dijon doesn’t regulate use of the name. Now the word Dijon is all over the famous yellow condiment, on jars that are made in …

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