Cuisine From Spain #12: Marinara Clams and Padrón PeppersMarinara Clams: There are many variations on this recipe, depending where you have it. Sometimes it has a light green sauce if it is made with parsley, or red if you use paprika, in which case it can be either spicy...
Ha!My aunt foolishly left this photo lying about, probably to taunt me further, so I stole it for a quick scan. This, my friends, is a true clootie dumpling: Note the abundance of currents and raisins that permeate its firm yet supple texture. (Also note: Holly is poisonous, so...
ReMARKable Palate #53: Chocolate IndulgencesChef Mark interviews Chocolatiers who love what they do at the Fancy Foods Show. Chocolate, the "Food of The Gods" seems to be the food of the people, as well! We also kick off our month of Sweet Indulgences, and hear about the favorite guilt-free indulgences...
Eat Feed #53: August in SeasonCharles Martell joins us again, this time to discuss his work to preserve Gloucestershire plums and why it's important to encourage interest in local varieties. Then, we celebrate the birthday of Julia Child by cracking open our copy of Mastering the Art of French...
Simply Ming #24: Wine 101Chef Ming Tsai shows you how to open a bottle of wine. www.culinarypodcastnetwork.comfood, food podcast, wine, corkscrew, Ming Tsai, Simply Ming, Culinary Podcast Network, Gilded Fork...
They say that bees and dogs can smell fear. Those with good noses in the wine world can smell it too; the ground that used to be so firm under our feet is starting to shift and shake....