Morels

Spring is the prime time of year when the wild mushrooms known as morels are shooting up in one more example of Mother Nature’s urging, beckoning, tantalizing and delivering magic. And though we are now past that month there are dried versions that can still be very nice.  When the cold mantle…

Chopped Steak

When I was about six years of age our paternal grandmother we grandkids all called, “Gra” took me to a fancy restaurant in the city of Chicago. I was excited by the menu. I ordered the Sirloin Steak Haché. I was absolutely crestfallen when what arrived looked like a damn hamburger …….

Spring Rolls

We opened a cooking school in the Wynwood Arts part of Miami. Many people assume it is a school for professional types that are seeking a degree in cuisine. Nope. That is not what sparked me into seeking a way to do this. I have never been a student at a culinary…

Peaches

There are ingredients that are so closely associated with a geography they seem inextricably tied to them and their terroir. The great Georgia born writer Flannery O’ Connor wrote this about the craft of storytelling, “When you can assume that your audience holds the same beliefs as you do, you can ……

Conch

Those of us who have lived here in South Florida for some time may remember when conch, freshly harvested from the sea was available in the grocery stores and fish markets.  My first recollection of conch was watching young boys pulling them up on to the pier at Higg’s Beach in Key…

Okra

We didn’t grow up eating okra. It was not part of the Midwestern table. At least not the ones I was sitting at. It didn’t enter my field of vision until I moved to the sunny southland. And the first time it really made an indelible print on me was during a…

Pizza Joints

A friend pointed out that today’s date; 4.20 was perfect timing for my show titled, “Pizza Joints”. It took me a second or two… but now I get it. Heads up! Hit the “Listen” button to hear the remainder. Thanks All! “A Word On Food” airs on WLRN every Saturday around 8:30…

Chocolate

Almost everything in life seems to have two sides. Its ups and its downs. Love almost inevitably suffers loss. Salt finds its way into the sugar bowl. Men are from Mars and Women from Venus. The apple Eve gave Adam was the fruit that spoiled a Celestial Garden. Where oh where can…

Steak Sauce

When I was a little boy I spent a lot of time holding my breath. I was at a difficult age and in a difficult time. Our mother and father had split up. It was a long stretch of confusion. One of the ways I tried to escape it was … underwater….

Beurre Blanc

From the Intro: Those among you who speak French or are culinarily ‘in the know’ know that beurre blanc means “white butter”. Beurre blanc is one of the mainstay tools in many chefs repertoire. It is a classic sauce and one cannot know haute cuisine without beurre blanc. I had no idea…

 
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