Postcards

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…

Brown Sugar

Yes it is that time of the week for my WLRN/NPR radio show… “A Word On Food”. We air it originally on WLRN 91.3 or 91.5 every Saturday around 8:30 a.m. Did you ever think you’d hear ‘Brown Sugar’ on this station? You all know me as the “Word on Food” guy…

Books & Books, A Florida Treasure

I am very happy to read this New York Times article about Mitchell Kaplan and his beautiful bookstores, “Books & Books”. I have admired them from the small original one in Coral Gables to the others from Miami Beach to Key West and beyond. I’m also very happy that on April 11th…

The Big Dog: A Podcast by Marion Kane

Courtesy: Marion Kane, Food Sleuth

Marion Kane came to Miami to interview me for her podcast. We met at our cooking school, “In the Kitchen with Norman Van Aken”. The link will take you to the podcast. But first some words about Ms. Kane. Marion Kane has been a leader in the world of food journalism for…

Caviar

You don’t eat caviar because you’re hungry. But the portion set before us at a dinner in the late 1990’s was capable of staving off a serious quantity of pang. Hit the link to read or listen! My radio show, “A Word On Food” airs originally on WLRN 91.3 and 91.5 every…

Kitchen Conversations: Edward Lee

On Thursday, April 11th I will be joining my friend and fellow Chef/Author Edward Lee at ‘Books & Books’ in Coral Gables to celebrate the publication of Edward’s heralded book, “Buttermilk Graffiti”. Our conversation will be moderated by the James Beard Award winning journalist Carlos Frias. Our conversation starts at 8 p.m….

Fish Sticks

On Friday afternoons while I was in high school my mother and grandmother would get their hair done at the local beauty salon. My mother worked in the restaurant business so I imagine she did this before returning to the restaurant she worked at for the dinner shift looking like a million…

 
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