Touring Regional American Marinades
10/26/2009 -
For many Americans, marinades for meat, poultry, seafood and vegetables offer easy-to-swallow points of entry to regional American cuisine, which is emerging as a whole new way of engaging with food.
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The Future Looks Green
10/15/2009 -
Every day we read more about “green” developments in the food industry, but what is really happening on the cutting edge of this commingled concept? This analysis explores a handful of emerging practices, as well as others that are quickly settling into the mainstream.
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Wings All Aflutter
10/13/2009 -
I was all set to delve into a mounting discourse on how Rick Bayless is a veritable culinary Quetzalcoatl among wee cookery men, conquering fine dining, upscale casual, street food, retail, publishing, locavore-minded horticulture, television and the realm of celebrity chefs—really, whatever he sets his mind to—with seemingly effortless, humble, self-directed, meticulous determination, but I was...