Preserved lemons are a staple of Moroccan and other North African cuisines. They are used in tagines and many other dishes to impart a tangy depth of flavor to just about any dish. I use them in my Moroccan Lemon Chicken with Honeyed Sauce which is debuting over at The Gilded Fork this […]
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I spoke about this topic on Podcast #27. An article in the October 2005 issue of National Geographic Magazine explains the history of artificial refrigeration, a history propelled by pollution. Once the natural ice used in old times started to become polluted with industrial waste, the need for an industry to produce clean […]
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I ran across this interesting post from nihon no ryori, a blog written by Crazy Gaijin (crazy foreigner), an Australian living in Japan, and learning how to cook Japanese food. It’s another post about yuzu, which you konw that I love! Among many interesting links, he cites the Ponzu recipe I shared here […]
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Thinking of having friends over for a dinner party? What’s keeping you? Entertaining for friends or family doesn’t have to be stressful. We have just debuted our new Entertaining section over at The Gilded Fork, with articles on how to be the perfect host, party planning 101, and of course our monthly […]
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These tarts are simple and easy to make, yet they never fail to impress. Serve them as an appetizer for a Meditteranean meal in the winter, or as a light picnic snack in the summer.
Tomato and Tapenade Tarts
4 to 6 servings
1 pound puff pastry dough, thawed(you may use precut store bought pastry tart shells […]
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I had this as a comment to my last post about H.R. 4167:
Theoretically, can’t a state today decide not to warn consumers that the chicken has been genetically modified?
I totally agree that the FDA is a poor choice, but that is another problem - that organization should be reformed. Maybe it should be reformed […]
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They’re at it again. It appears the federal government is trying to wrest even more power out of the hands of individuals to make their own food choices, and to take power away from state and local governments to protect their citizens with food labeling.
H.R. 4167, the National Uniformity for Food Act of 2005, […]
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This recipe is SOO simple, yet incredibly satisfying on a cold, snowy winter day like today (we had a few inches of snow here in New York City this morning). The list of ingredients is short, and you can enjoy this simple dish as a side or as a quick and easy main […]
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#27: Eating Arepas in the East Village! My friend Joseph takes me to Caracas, a Venezuelan Restaurant serving Arepas, the Venezuelan National Dish.
Featured Website: www.caracasarepabar.com
Recipe for Arepas
Jennifer’s Weekly Meditation: Cooking with the Senses - Sight
Kitchen Quick Tip: An easier method for blind baking pie shells.
Cutting edge refrigeration, both high tech and […]
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
