A cast aluminum Bundt cake pan with a swirl design, that’s named Dorothy, plus a journal named Toto started their journey across North America this month as the center of what will be a multiple-year project called The Peoplehood of the Traveling Swirly Pan.
Long before we had the internet, food blogs and other social media outlets where we could share our cooking exploits and recipes — we had community cookbooks.
“Food is the cornerstone of culture; it’s the first way we accept another group. It’s a way to share life and experience with people in a way that math and music do not.” And that’s how my conversation with television personality, chef, food writer, and teacher, Andrew Zimmern, began.
We’re nearing the end of April and the end of National BLT Month, where each week we’ve taken on a different ingredient in this popular sandwich. And this week, it’s bread.
April is National BLT Month, and all month long we’ve been celebrating the basic ingredients that go into making this iconic sandwich. We’ve covered the namesake elements — bacon, lettuce and tomato — and now we get to an ingredient that some say plays a supporting role, but our guest cook thinks is a star.
April is BLT Month. During this month, Field & Feast will highlight each of the five basic ingredients that make up this iconic sandwich. Last week our show featured growing lettuce and tomatoes. This week, we learn about makin’ bacon.
April is National BLT Month — bacon lettuce and tomato sandwich month. And each week in April, Field & Feast will focus on a different ingredient of this popular comestible. This week: tomatoes and lettuce.
Americans have a love affair with pizza: The dough, sauce, toppings and cheese that comprise the pies are delicious on their own, but when you seal them with a smoky kiss from a wood fired pizza oven — molto bene.
Exotic non-natives plants and animals degrade habitat, out-compete native flora and fauna for resources, and further pressure endangered species. Although they’re malicious, they do have one thing going for them: They can also be very delicious.
There’s nothing wrong with the hearty boiled meal of corned beef and cabbage on St. Patrick’s Day. It’s a beloved food tradition, and that’s what holidays and feast days are all about for most of us–the things we eat. But what if we ate something else? What if we ate a Boxty?
