by Sara Gauchat
With all its exotic ingredients, unfamiliar dishes, and tongue-tingling flavors, Indian cuisine can be both exciting and intimidating. “It’s such a complete world of taste. You combine all the techniques from other cuisines and add magical spices to get a titillating food experience,” says Madhur Jaffrey, an actress and the author of At Home With Madhur Jaffrey ($35, amazon.com) and many other cookbooks.
“Indian cuisine uses the whole palette of flavors—spicy, sour, sweet, and hot all at the same time—making it something that wants to jump off the plate,” says Floyd Cardoz, the executive chef and a partner of North End Grill in New York City and the author of One Spice, Two Spice ($36, amazon.com). Continue reading
by Steven Doyle
As our day of Thanksgiving fast approaches we wanted to look back and see why and how our Pilgrim ancestors celebrated their feast.
What began in 1620 with a band of 102 religious separatists seeking a new home and the lure of the New World’s prosperity, the Pilgrims settled into their new life style, which proved harsh throughout their first brutal Cape Cod winter. Continue reading
by Steven Doyle
The ubiquitous gin and tonic has a long and rather storied history that dates back to 16th century Holland where the drink was prescribed as a means to aid circulation. It wasn’t until 1750 where the cocktail made major strides in Britain and was consumed in great quantities. Eleven million gallons annually to be precise. Speed up to 1857 when the British Crown took governance of India and the gin and tonic took on a new life staving off malaria and scurvy with the assist of the addition of a lime. Continue reading
I was fortunate enough to have met Julia Child several times, and am usually giddy when I hear her name mentioned. What royalty in the culinary world. What class and reverence. Thank you for enlightening us all. — Steven