WFAEats

WFAEats
10:28 am
Tue June 17, 2014

Go Nuts For Coconut

Coconut mango salad
Credit Hannah Joy Lehman

Circa 2008, there was a single ingredient that started making its way into just about everything: bacon. Without its magical touch, it seemed nothing would ever be the same. By god, bacon had never seen such a glorious day until it suddenly elevated every ordinary pancake, muffin, oil, chocolate bar, cocktail, or dessert into the fashionable bacon variety – who knew chocolate and bacon were long-lost lovers?!

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WFAEats
10:59 am
Tue June 10, 2014

Disillusions

Life with a chef
Credit Alison Leiniger

I live with a chef.

This revelation is met with a template reaction. There’s usually a slightly uplifted chin, a sudden opening of the eyes, and a broadening of the smile. I wait to see which response I’ll get:

“Oh, so you must eat really well!”

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WFAEats
12:11 pm
Wed June 4, 2014

And the Winner Is: Adrian Miller

Adrian Miller
Credit Amy Rogers

It’s like winning an Oscar for your first film, and food writer Adrian Miller has done it: He won a James Beard award for his first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. 

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WFAEats
12:17 pm
Tue May 27, 2014

In Good Taste: How to Be a Gracious Guest

Luncheon of the Boating Party, Pierre-Auguste Renoir
Credit Google Cultural Institute

Welcome back to “In Good Taste,” where we explore all things mannerly pertaining to food and how to enjoy it with others. Today we’ll explain how to be the perfect dinner party guest.

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WFAEats
10:48 am
Tue May 20, 2014

Souvenirs? Consider The Grocery Store

Banana sauce
John Stephen Dwyer Wikimedia

Food is a telling thing. For a true venture into cultural anthropology, visit a local grocery store – preferably a mom-and-pop operation. I’ve shopped for groceries on three continents and in many states of the US. I always find interesting things to take home.

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WFAEats
10:58 am
Tue May 13, 2014

In Good Taste: How To Be A Host Who Makes Guests Happy

Hip, hip, hurra! Konstnärsfest på Skagen by Peder Severin Krøyer

Welcome to “In Good Taste,” where we’ll explore all things mannerly pertaining to food and how to enjoy it with others. Today we’ll explain how a host can make dinner party guests feel welcomed.

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WFAEats
2:21 pm
Mon May 5, 2014

Half-Baked: Thin-Crust Whole-Wheat Pizza

Pizza (professional)
Credit Steven Depolo / Flickr

For my second attempt at preparing a meal that wasn’t constructed in a New Jersey chemical plant and wrapped in microwave-safe plastic, I opted for America’s Test Kitchen’s Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil. While pizza might seem a bit ambitious for a no-talent chef, if I could master this, think of the money I’d save by not having to tip the delivery guy every night. 

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WFAEats
10:20 am
Mon April 28, 2014

How To Make A Perfect Mint Julep

Credit Tammy Green

There are a number of days on the calendar when the average American drinker decides to forgo his usual celebratory beverage routine of “open bottle, pour contents,” and dabble instead in the art of what is known, in current parlance, as mixology. With one of these days quickly approaching I would like to help you prepare by explaining the subtleties of the Mint Julep.

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WFAEats
12:23 pm
Thu April 17, 2014

Maria Roselina

Tagliatelle bolognesi
Credit Paolo Piscolla

There is a moment Sunday,
an inexplicable instant of clarity
and purpose the dying often summon,
when my mother extends a hand through the mist,
lifts off her bed and makes for the kitchen.

On a marble slab, she mixes egg and flour,
salt and water, rolls flat the shroud of dough,
snips it into tagliatelle,
and covers it with a sheet.

Even the rain halts and the sun appears
to allow her passage into the garden
for Romas, parsley,
garlic and basilico.

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WFAEats
11:59 am
Mon April 14, 2014

Eggplant

Eggplants
Credit USDA.gov

So many times I've witnessed this
that familiarity is not the word

to conjure my mother's taking up of the breast-
shaped purple blackness, her paring

knife commencing from the areola,
strokes of peel stripping away into the sink

until the corpuscular fruit is nude
and ready to be sliced. In the colander

she tiers the rounds, salting each layer
to draw out the bitter water, and weights

them down with a piece of heart-
shaped iron with which her tailor father pressed.

They sit on the counter all day:
the eggplant with the heart pressing on them,

the water in the pan beneath
turning red.

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