Taste

Alabama Cooking Lessons: Peh-can Pie with Kay-roe Syrup

Ronda Walker's picture
8 Feb 2011 at 03:14 pm

During the hottest and driest August the South had seen in years, I moved my small family from Brigham City, Utah to Sheffield, Alabama. Although our realtor commented on the dryness, we were shocked by the denseness of the heat. The heat pulled the moisture from our bodies, and the humidity kept that moisture clinging to our bodies. We were told this was the arms of the South wrapping around us in welcome.

A Sybaris Spring

Foodlore Library's picture
22 May 2010 at 04:50 pm



It’s 1 p.m., and Matt Bennett, Chef and co-owner of Sybaris restaurant on 1st street in Albany, has spent all morning meticulously stuffing beef and lamb into casings to make handmade sausage. When I arrive in the afternoon, he's onto other tasks in the kitchen: pureeing asparagus for crab, asparagus ravioli. A pot of chicken stock and spring artichokes simmers on the stove.

Trying Something New - Rhubarb

Kimmyis's picture
22 Apr 2010 at 07:39 am

Challenging me is quite dangerous. I won’t back down. Unfortunately (or fortunately, you decide) one night while watching the Food Network, I heard a show host remark that the average American home chef has a list of 100 ingredients they use, and they rarely stray from that list.


The gauntlet was down!


Only 100 ingredients?


Surely I can do better than that!

Serve 'em Up: Irish Cole Cannon & Tunes

Foodlore Library's picture
11 Mar 2010 at 04:38 pm


Vash Bench, percussion player in Circled by Hounds (a traditional Irish five-piece band from Portland, Oregon) talks about where to go to find authentic Irish cole cannon on St. Paddy's Day and a little Irish "Craic." Craic is the act of being in a pub; eating and drinking and having fun with your friends. Vash is the chef at Biddy McGraw's pub in Portland. Right before this interview, he served me up a dish of cole cannon: skinned baked potatoes, garlic and kale steamed with malt vinegar.

Garlic: Friend or Foe?

Jacy Horgdal's picture
1 Jun 2009 at 05:36 pm

Garlic’s age-old cautionary tale has withstood the test of time. People continue to be wary of the time of day and the company within which they eat this tiny yet incredibly potent vegetable. Ordering a dish with too-large of a serving of garlic is the number one “no-no” on a date, and if you do decide to dine with this ingredient present, you better be sure you have some after-dinner mints in your clutch.

Yes, it’s true; garlic packs quite the punch in its petite little package. But what’s the harm in that? Truly, I don’t see what all of the fuss is all about.

American Comfort Food Never Dies

Rachel024DE's picture
25 Mar 2009 at 09:08 pm

In my circle of friends , I have become the "go-to" for great food finds; I know where to find all the best comfort food in St. Louis. Onion rings? Got it. There are two places in the city to get great onion rings, depending on whether you want crunchy breading or beer-battered. Pizza? I could give you an option for thin and hearty or hand-tossed with lots of cheese and fresh veggie toppings.

I actually get random phone calls from friends who are foraging for something specific: that kind of food that's so soothing it will make you fold into yourself in a warm haze of happiness. . . authentic American comfort food. 

A Philly in Portland

yepitsray's picture
7 Mar 2009 at 04:13 pm

Portland's Old Town, next to the Burnside Bridge, is an area where many years have struck an impact on the view. Looking around, you can take in Portland’s tallest building, failing bridges and a modern mass transit system. On a cloudy day, so much contrast is present that a shiny Max Train gets lost amongst rusted pipes running down weathered columns of bricks.

I went downtown, in this city where I live, in search of some food. I was looking for a typical meal, in a typically boring city. What I found, though, was a meal that came with more than mustard and ketchup.

O'Falafel is Far From Awful

Salt City Food's picture
16 Feb 2009 at 02:48 pm

O'Falafel. Almost as fun to say as schwarma. I was thrilled when I heard a Middle Eastern restaurant was opening in Sugar House at 790 East 2100 South in the old Saltimbocca location in Salt Lake City, Utah.

Will Work for Food? Sure I Will!

SheaButter's picture
8 Feb 2009 at 03:19 pm

Will work for food” — you've seen the signs on street corners. Signs held by people willing to surrender their services in exchange for nourishment without considering that perhaps they might ask for money, health insurance, or a 401K instead.

There came a bright, shiny moment in my life, one that most young people encounter, when I knew what I wanted to do for a for a living: I wanted to bake! So like many other young folks, I gathered the information needed to pursue such a career with the intent of receiving a salary, health benefits, and maybe if I was lucky, a retirement plan.

A Culinary Walk Down Memory Lane

Mindy Moreland's picture
29 Jan 2009 at 09:24 pm

Sure, there are the Budweisers and Big Macs of the world. But most food, especially the good handmade kind, is as subtly and constantly changeable as the weather in March.