Chef Estados Unidos
Recetas de Cynthia Clampitt (Page 4)
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Latin Dining in Gurnee, ILI just finished working on a book about the history of corn. I’m also working again with Maria Baez Kijac, with whom I worked on the award-winning… |
Diciembre de 2013
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The History KitchenI do a fair bit of culinary history, but I’m primarily a food historian. In case you’re not sure what the difference is, a culinary historian… |
Julio de 2013
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Maine Home CookingOne of the fun things about being a food historian is that it brings you into contact with other people who share your passion. I realize that is… |
Octubre de 2012
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English Summer PuddingThis is a perfect dessert for celebrating the abundance of summer fruit–and it’s much easier than you might guess from the number of notes following… |
Julio de 2012
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Tibetan Lamb StewAs I noted in my previous post about traveling in Tibet, Snowland Restaurant was one of the Tibetan-owned restaurants I visited while in Lhasa. At… |
Abril de 2012
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Warm Beef and Watercress SaladThe recipe below comes from Vietnam. Contrast and balance are important elements in most Asian cooking, and salads similar to this, which combine… |
Marzo de 2012
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Scarborough PieDuring the holidays, I was invited to a potluck dinner where I knew a couple of people were vegetarians. I had a load of cheese and onions on hand,… |
Enero de 2012
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Spinach CasseroleSpinach CasseroleIt’s interesting to consider how dining habits change over time — both society’s and our own. A lot of new things have been… |
Diciembre de 2011
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Crossing the Blue MountainsAs I mentioned in the post “When is a Mountain Not a Mountain,” the Blue Mountains are actually the remains of an ancient plateau that has simply… |
Noviembre de 2011
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Cockaleekie SoupAs noted in the previous post, it is likely that it was Scotland’s French allies who introduced the leek into Scotland — at very least, the French… |
Noviembre de 2011
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