Posts by DM Magazine

Trinidad’s Tangled Tastes

With a name like Trinidad (Spanish for Trinity, as in Holy) and a capital called Port of Spain, you’d expect this Caribbean island to be the most pure-bloodedly Spanish place this side of Madrid. Yet history speaks loudly in Trinidad, filled with African slavery, south Asian immigration and pots that tend to melt. You can…

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Tapas on the Table

Along with flamenco music, the little bites of food called tapas may well be the most “Spanish” thing about Spain. But if some long-ago bartender hadn’t been trying to keep insects away from his customers’ sweet wine from Jerez, the idea might have gone undiscovered. Jerez (which the Spaniards, unlike their Latin American progeny, manage…

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WNO’S Season Finale: Tosca

From the moment Puccini committed to turning Sardou’s now-forgotten stage potboiler into his next opera, he committed to being all about the drama. And from its first note to its last, the music tells us so. Strings stab, brass slices, drums thunder. There’s nary a quiet, and never a reflective, moment in the entire two-plus…

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Springtime Frittata for Mom

Sometimes taking Mom out to a restaurant for brunch on Mother’s Day is just what the doctor ordered. Or the lawyer, as the case may be. But if everybody except Mom pitches in, and especially if she enjoys the comforts of home minus the chores, making a brunch that’s worthy of a restaurant is easier…

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Some Spring in Your Salad

When it comes to salad, one of the world’s favorite foods yet overlooked almost always anyway, it’s strictly a matter of the Three Ts. Taste, Texture – and Toss. Put the Three Ts into practice and you won’t be so tempted to overlook salad again. There are famous salads galore, of course – from Caesar…

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‘The Highwaymen’ on Netflix

Only at a time when Game of Thrones is barreling toward its final episode on HBO and Avengers: Endgame is closing out a 20-plus-film blockbuster franchise in theaters would anything starring Kevin Kostner and Woody Harrelson weigh in as a small art film. Yet no one watching The Highwaymen on Netflix can quite shake the…

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Green, Green Peas of Home

Thanks to global agriculture, and especially to a giant who happens to be green, we’ve forgotten that peas have always been a springtime delicacy. In cuisines that have retained a more seasonal approach than our own, fresh peas as green as that laughing giant on the can are a symbol of the end of another…

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Brave Spirits’ ‘As You Like It’

When William Shakespeare wrote a “romantic comedy,” as he understood the notion in his day, everybody onstage, of every class and station in society, ended up falling in love with somebody. Indeed, in plays like As You Like It, the dish would run away with the spoon had Mother Goose not beaten the Bard to…

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Sicilian Easter Lamb Pies

Even in its Easter celebrations, Sicily is culturally and culinarily a world apart from every other square inch of Italy. The fact that so many impoverished Sicilians left the island for America gives us a false impression that the foods we grew up eating in “red sauce Italian” restaurants, from spaghetti and meatballs to pizza,…

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How Pad Became Pad Thai

In last week’s column, we looked at the long history of fried rice, born of a Chinese culture that had limited proteins and vegetables but a seemingly endless supply of rice. The recipe – little more than a flexible idea, really – spread throughout Asia by way of conquest, trade or any combination thereof. This…

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