FOUR CULTURED COURSES WITH CULTURE

October 8, 2014

This post originally appeared on Boston University’s Gastronomy Blog. After weeks of preparation, Chef Geoff Lukas of Sofra Bakerycapped off the Boston Fermentation Festivalweekend with a…

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Damnit, It Is Tomato Season

September 9, 2014

Red ones. Yellow ones. Green striped ones. Heirloom ones. Purple ones. Pink ones. Hybrid ones. It is tomato season. They are in abundance. The farmers’ markets …

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Homemade Cheese in an Ultra-pasteurized World

July 28, 2014

Here is long length article I wrote on Homestead.org.   It is reprinted here with permission from Homestead.org.  To support this and future work, please ‘Like’ article…

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The Science of Angel Food Cake

July 9, 2014

For some background on what makes an Angel Food Cake so light, fluffy, sweet and tastey, here is a fun little video I made for The…

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Root to Top Cooking : Fennel Fronds

July 5, 2014

Ushering in the first weeks of the summer, my vegetable CSA (Community Supported Agriculture) starts mid-June.  The first pick up of the season marks a little…

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The Pisco Sour: Blending Cultures for a National Identity

June 16, 2014

In 2013, my mother fulfilled a lifelong dream to see Machu Picchu with a seven day trip to Peru.[1]  While the ruins left an impression, the…

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Follow the Money Honey. . .

June 4, 2014

This post originally appeared as a project post for Food History Project as fulfillment of and MLA in Gastronomy at Boston University. “Can you hear that?”…

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Food Friday : Post Turkey Day

November 29, 2013

How do you do leftovers? Day after Thanksgiving breakfast, straight from the fridge! Turkey, red pepper, roasted tomato, roasted potato/groundnut and bok choy hash with eggs!…

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Food Friday : Beef & Root Curry Stew

November 22, 2013

When a new Caribbean restaurant opened recently in Somerville, visions of spicy, curry stew immediately leapt into my head. Perhaps it was the abundance of good…

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