Tags » James Beard

Today's Foodism: Cooking Has Its Ups and Downs ...

When you walk into that kitchen to do battle with a soufflé, you must be fearless. Show that damn thing who’s boss! If you are the least bit petrified, your confidence is shaken and you have already lost half the battle. 15 more words


A Cavalier Attitude Toward the Most Important Meal of the Day

There seems to be something about offering breakfast in a hotel.  I’ve stayed in numerous hotel across Canada and the United States and can make a few  general observations about the most important meal of the day: 598 more words

A Town So Nice

Do you know Walla Walla, sometimes referred to as “the town so nice they named it twice?” Fortunately I know it, I love it, and thanks to a very generous invitation I was able to spend this past weekend there, 631 more words

French Letters Visits America

Historic Liberty City Restaurant Serving Up Last Meals

LIBERTY CITY (CBSMiami) – It’s the end for a well-known Liberty City restaurant, closing its doors after over 50 years of business.

Jumbo’s will be serving up its last meal Wednesday for diners after 59 years. 533 more words


I got it from my Mama

Since the dead of summer in Dubai is comparable to the dead of winter in the Midwest (in that it’s dangerous to leave the house and you rely on climate-controlled environments to support life), you have similar cravings for comforting activities such as curling up on the couch to watch movies and baking. 498 more words

Zucchini Cocoa Nib Bread

Still have an abundance of zucchini in the garden?  Here’s a tried and true recipe from a master, James Beard.

I found this in my hand-written collection, probably copied from one of my mother’s cookbooks about 30 years ago.   393 more words

Vegetarian Recipes

A Good Taste of Fiction

If Ruth Reichl published her grocery lists, I’d read them. I’ve enjoyed all her books and remember many editorials/stories from her days prior to and at Gourmet magazine. 235 more words