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EDIBLE SAN DIEGO: Finding the Missing Crayons and Moving Beyond the Latke

November 16, 2017 mgardiner

EDIBLE SAN DIEGO: Finding the Missing Crayons and Moving Beyond the Latke

Photography by Jaime Fritsch It’s a question faced in just about every Jewish home come Hanukkah-time: how do we do latkes this year? Of all the things we could possibly make it ends up being latkes every year. It’s as if we always choose to color with the same few crayons in … [Read more...]

Cajun-Creole, Comfort Food, Culinary History, Edible San Diego, History, Styles, Etc., Kosher, Kosher Fusion, Publications, Regional American Cuisine, Slow Food, Southern, USA Anson Mills, Bob's Red Mill, Contemporary Fusion, Edible San Diego, GMO, Gremolata, Hannukah, Hanukkah, hushpuppies, Jaime Fritsch, Kabbalah, Kosher, Kosher Fusion, latkes, Masienda, Monoculture, Remoulade, Slow Food, Smoked Chicken

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

February 28, 2017 mgardiner

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

    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

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

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

RECIPE: Vietnamese Jewish Penicillin – Phở Ga

December 21, 2016 mgardiner

RECIPE:  Vietnamese Jewish Penicillin – Phở Ga

It is not for nothing Chicken Noodle Soup is called “Jewish Penicillin.” It is, perhaps, the prototypical “Jewish” food. Whether there is actually something medicinal about the stuff, it’s purely psychosomatic or it is just the comfort food factor is quite beside the point. It … [Read more...]

Asia, By Region, History, Styles, Etc., Kosher, Kosher Fusion, L'Chaim San Diego Magazine, Publications, Vietnam Chinese food Kosher, Kosher, L'Chaim San Diego Magazine, Pho, pho at home, pho cubes, Phở Ga, Vietname, Vietnamese cuisine

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

November 17, 2016 mgardiner

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

 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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