Archive for October 2019

Less Trick, More Treat to Eat

If you don’t like eating eyeballs, then you have no business searching the internet for Halloween foods. That’s my takeaway, at least, from trying to do so myself. Recipe after recipe featured some bright orb or other, edible at least in theory, painted to resemble those things that let us see. Literally and figuratively, it…

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How Hatch Became a Pepper

You have to love a state that has an official “state question,” especially if that question is “Green or Red?” And that means you have to love New Mexico, which year after year turns its love of Hatch and other green chiles into a multi-million-dollar (and beloved) industry. For all that corporate money changing hands,…

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The Okra That Unites Us

In three-going-on-four decades of writing about, talking about, cooking and serving food, there’s only one ingredient that’s been regularly denigrated by people in my presence as being “slimy.” And the fact that it’s an essential ingredient for my hometown of New Orleans, my home state of Louisiana and my home region of the South doesn’t…

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That Cherry Cake Called…

According to the UNESCO Red Book of Endangered Languages, four of the six dialects of Occitan are “severely endangered,” with the other two (Gascon and Vivaro-Alpine) in slightly better shape, listed as only “definitely endangered.” Still, whatever happens to the Occitan language once spoken from Provence into Catalonia in the west and Italy in the…

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‘Oktober’ Is Schnitzel Season

All this month of Oktoberfest, here and around the world, schnitzel will be celebrated as a uniquely German dish – except it was actually launched in Austria and now can be found not only in the United States  but as “local food” in places as bizarrely dissimilar as Sweden, Brazil, France, Italy, Israel, Hungary, Iran,…

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