Category Archives: Food Fads

Unpublished Culinary Travel Articles Looking for Placement

Editors please take note: I have five finished culinary and/or travel articles unsold. They range from a street festival near Barcelona, to a rare Mediterranean Island liquor; from the sites and museums of Curacao, to the unique food there: and … Continue reading

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No more orange zest

I used to cook a lot with orange zest, it’s a great way to pop that orange flavor in everything from sauces to dessert toppings. Lately, though, I’ve been peeling my oranges and toasting the skin on my wood-fired kitchen … Continue reading

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Garlic Oil and other Garlic Tips

GARLIC TIPS Burned garlic has an acrid flavor that permeates an entire dish of food. Whole pieces of garlic which have been mashed to release the flavor or thickly sliced garlic may be used in sauteing and will brown or … Continue reading

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Wrap it up! Easy lunch recipe with Mr. Singh’s Pesto

I love the idea of using wraps to hold a collection of leftovers to turn little bits of food into a delicious feast. You know what I mean – that last wedge of uncooked cabbage that wouldn’t fit into the … Continue reading

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Etxanobe in Bilbao pops-up in Madrid

I experienced an incredible meal at Etxanobe in Bilbao a few years back (see below) The “cellophane” was a slowly dried emulsion of potato that tasted  (as the chef said) just like KFC! “Another meal in a most remarkable setting … Continue reading

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Layered Soup – more than brodo

I make two or three soups a day at Hudson Valley Desserts in Saugerties, NY. Each is made from scratch, with the chicken or vegetable stock each recipe calls for also made from scratch. They are delicious and very popular … Continue reading

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Food Trucks in the Historic District?

There was an application to the Saugerties Historic Review Board to place a Taco & Burrito food truck in the district, with picnic tables and rainbow colored umbrellas. There are no Village laws regulating food trucks, so it fell to … Continue reading

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What Have They Done To My Potatoes?

Deep down I’m just a meat and potatoes guy. I know that is hard to fathom after all the complex haute cuisine I’ve raved about, but I’d be just as happy with a baked potato – twice stuffed with cream, … Continue reading

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Prescient and Persevering – My Culinary Writing

On January 6th, 2011 I declared 2011 is The Year of the Pie. It was so, although the cupcake did pretty well too. Probably 2012 is the year of the Cupcake, if the Grilled Cheese Sandwich doesn’t beat it out … Continue reading

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