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SAN DIEGO UNION-TRIBUNE: How Bánh Mì Stacks Up

April 1, 2020 mgardiner

According to legend the sandwich was invented in England in 1762 when John Montagu, Fourth Earl of Sandwich, demanded his valet bring him salt beef between two slices of bread. His idea was simple: he wanted to dine without pausing his all-night poker session or, perhaps worse, … [Read more...]

Articles, Asia, Comfort Food, Culinary History, Fusion, History, Styles, Etc., Publications, Recipes, San Diego Union-Tribune, San Diego Union-Tribune, Sandwich Diego, Southeast Asian, Southeast Asian, Street Food, Travel, Vietnam banh mi, Bánh Mì Hội An, Carrot and Daikon Pickles, Chicken Liver Pâté, Do Chua, Duy Nguyen, Earl of Sandwich, Hoi An Special Bánh Mì, rou jia mo, sandwich, Vietnam

WORLD FARE: The Taste of a New Generation

December 20, 2019 mgardiner

Nearly 85 million Americans eat fast food on any given day, and as of 2016 we averaged 55.6 pounds of beef a year. Given apprehensions about the environmental and health impacts of red meat, there’s plenty of reason to be interested in the new generations of plant-based “meats” … [Read more...]

Asia, Comfort Food, History, Styles, Etc., Publications, Recipes, Restaurant Reviews, San Diego, San Diego CityBeat, Thailand, The World Fare, USA, Vegetarian Beyond Burger, Beyond Meat, Burger King, Carl's Jr., CityBeat, Impossible burger, Isaan, Isaan recipes, laab, plant-based, Recipe, recipes, San Diego CityBeat, Thai, Thai recipes, Thailand, The World Fare, vegan, vegetarian, World Fare

RECIPE: It’s not Chopped Liver – Chicken Liver Terrine

February 28, 2017 mgardiner

    French cuisine seems, at first blush, a long way from kosher cuisine. Butter never seems very far from the meat, and both pork and shellfish feature prominently. Nowhere, perhaps, does French cuisine seem likely to be less kosher than when it comes to … [Read more...]

Europe, France, Kosher, Kosher Fusion, Recipes Badass Kosher, chicken liver, chicken liver terrine, kashering, Kosher, schmaltz

It’s not Chopped: Risotto of Mushrooms, Peas and Tomato Confit

February 16, 2017 mgardiner

For at least one full generation, American views on food – particularly “good” food – have been shaped by Food Network. From Emeril Live and Iron Chef America to Chopped, our ideas of how to cook and our culinary aspirations have been captured by these shows, their catch-phrases … [Read more...]

Europe, Fine Dining, History, Styles, Etc., Italy, Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Publications, Recipes Badass Kosher, Chopped, Emeril Live, Food Network, Iron Chef America, L'Chaim San Diego Magazine, Peas and Tomato Confit, risotto, Risotto of Mushroom and Peas and Tomato Confit, Risotto of Mushrooms

The Beautiful Bastard Stepchild of Ceviche & Sashimi: Tiradito of Escolar with Roasted Beet and Corn

November 17, 2016 mgardiner

 I might not have put Peruvian cuisine on my short list of the world’s great cuisines; at least not until I looked at the closest thing there is to on official list of such things: The San Pellegrino World’s 50 Best Restaurants. Three of The World’s 50 Best are in Lima: Central … [Read more...]

Americas, Asia, Fine Dining, History, Styles, Etc., Japan, Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Peru, Publications, Recipes, South American aji amarillo, Astrid y Gastón, Central, ceviche, Corn, escolar, Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Maido, Peru, Peruvian cuisine, Roasted Beet, Sashimi, The San Pellegrino World’s 50 Best Restaurants, tiradito

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RECENT POSTS

  • MODERN KOSHER: Cookbook Cover Reveal
  • SAN DIEGO UNION-TRIBUNE: How Bánh Mì Stacks Up
  • WORLD FARE: The Taste of a New Generation
  • WORLD FARE: Delicious Opulence at Animae
  • SAN DIEGO UNION-TRIBUNE: Unrushed Rice

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