Because You Gotta Eat So it Better Be Good
Proper cornbread, as dished out in the American South, is comfort food to many. Messing with it is sacrilege. And yet a growing number of people, aware of the impacts of factory farming on the environment and so much more, still would like to be able to have cornbread. For all of them, there’s this….
It seems possible that everyone who loves chocolate loves chocolate mousse. I have to admit, I haven’t made traditional mousse often simply because there is such a lot of ingredients and fuss. This recipe delivers all the rich and sinful nature of the original with a fraction of the ingredients and a lot less bother….
Veganism is in. That makes vegan wine the hot new trend, whether you saw it coming or not. (Mostly not!) Smartvine Wine is leading the pack in catering to this very specialized market. Smartvine is certified vegan and keto-friendly. The Santa Barbara-based company recently debuted with three varieties of wine (red, white, rose) and the…
There is something splendidly decadent about a well-made Caesar salad. By a lot of people’s reckoning, it shouldn’t be a salad at all. It’s rich and dense, full-flavored, full bodied and all the things a salad mostly shouldn’t be. As a result, the classic caesar tends to go in and out of fashion — like…
Étoufée is a classic Cajun and creole dish. “Étoufée” translates roughly to “smothered.” Traditionally, Étoufées are made with shrimp or crawfish but faced, one day, with an abundance of chanterelle mushrooms and some unexpected vegetarians at my table, I thought I’d try a vegetarian version, replacing the shellfish entirely with cleaned and sliced chanterelles. Despite…
In one of those odd turns of fate that life hands us, during a full calendar of wedding catering one summer a few years ago, we at Foodisima prepared not a single wedding meal that included meat other than — in certain cases — some wild and sustainably caught salmon. We did some beautiful weddings, too….