Rosengarten Classic. Originally Published: ROSENGARTEN REPORT, March 2005. I gotta level with you: not too long ago, I didn’t give a damn about pasta sauce in jars. “Who needs it?” I always…
South Africa is not all soul-rattling African food, simmering collisions of historical immigrant food, nor flaming braai (the South African word for grilling). Oh, those things are enough to keep ME…
Mishek (left) and Cledwyn (right) before the awesome fires of Mzoli’s in Guguletu Township, outside of Cape Town I haven’t been denying it to anyone: my favorite experience during a…
Rosengarten Classic. Originally Published: ROSENGARTEN REPORT, February 2007. Fruit or Veg? Botanically, of course, eggplant is a fruit; it’s the presence of seeds within the “fruit” that does the taxonomical trick.…
Fresh pasta served on Pantelleria with pesto pantesco Last week I gave you my first impressions of Pantelleria, a scruffy, soulful volcanic rock that floats in the water between Sicily…
How many times have I made the following joke about my own palate: “my favorite flavor is fried.” But it ain’t no joke, really. I LOVE fried food…and in my cooking…
This essay is dedicated to one main proposition: when it comes to Polish sausage, skip the supermarket, which has insanely limited choices. The FedEx truck is a much more rewarding…
Rosengarten Classic. Originally Published: ROSENGARTEN REPORT, September 2002. If you’ve climbed the gastronomic trellis from iceberg lettuce to romaine lettuce to mesclun, and are surveying the landscape to see where…
First off…stir-frying ain’t all there is in Chinese cooking, by a long shot. But it is one of the quickest cooking techniques in the world…which, ironically, makes it perfect for…
