It’s been seven years since we spent Thanksgiving on American soil, and this will be our very first turkey in our own home. Come Thursday, I expect a kitchen full of in-laws and a house full of food. When I told this to my editor—or I should say former editor—he responded with two tips. First,…Continue readingEditors’ Choice Turkey
Two Indian boys, the children of tea plantation workers in Darjeeling, gather plant trimmings they will use to heat their homes. During winter months, the tea plants are dormant, but plantation workers trim the dead branches for fuel. This week marks 20 years since the United Nations adopted the Convention on the Rights of the…Continue readingThe Right to Be a Child
A cool afternoon tea in a remodeled stone home at Castleton, Derbyshire. When Condé Nast shuttered Gourmet last month, the move actually opened a drawerful of opportunity for me—entire files and folders of material left undone, unpublished, unseen by readers. As with any magazine, articles and ideas get stashed in mysterious corners, some never to…Continue reading32 Hours in Derbyshire
A few Monday mornings ago, I cycled through the Bosque. As I pedaled past cottonwoods with their first yellow leaves, I thought about stories to pitch my editor and food blurbs to write for the Gourmet website. I do a lot of brainstorming while riding or running. Little did I know I had no more…Continue readingPumpkin Time
If you’re of the camp that will miss Gourmet (as opposed to those who found it elitist, stodgy or obsolete), have a look at the aptly named online tribute, thankyougourmet.com, begun by the talented and versatile Renee Schettler. Add a recipe, tell a story. She (and we) would love to hear how this magazine affected…Continue readingThank You, Gourmet
We had a thoroughly New Mexican set of days last weekend. That perfectly pellucid sky. Those finger-nipping morning temps, which burn into bright sun-lit afternoons. Sandhill cranes chortling overhead. Enormous balloons. And posole. Last weekend marked the tail end of the 2009 International Balloon Fiesta, and this year marked our first chance to witness the…Continue readingThe Rosi Recipes #6: Balloons & Posole
How does one eulogize a magazine? I’m stricken, feeling punched in the gut, my breath gone. I suppose I will wend my way through the stages of grief, through shock and denial, perhaps anger and depression, then finally acceptance. But I do not find this situation acceptableâ€”it simply makes me sad. Unacceptable, because 180 people…Continue readingMourning.
Roasting chiles for market, Bangkok. A lot, in terms of health. Fire by far constitutes Asia’s most popular cooking method, and with good and practical reason. Smoked foods taste great. Fire is easy and accessible. But the long-term health and environmental effects are vast. A massive “brown cloud” covers much of Asia, and researchers are…Continue readingWhat’s the Trouble with a Little Smoke?
I didn’t tell you the whole story when I posted the latest Rosi Recipes. That evening, we also ate another David Thompson-inspired recipe for Thai grilled chicken with a marinade heavy on coriander (cilantro) root. This is a critical ingredient of many Thai recipes; how frustrating to find only the leaves in markets around here!…Continue readingPS: Coriander Root
Woman with greens, Shan State, Myanmar We’ve been away, exploring the high deserts and pine forests of this fascinating state. Camping on lava beds, cycling past blackberries on quiet highways, hiking on canyon slopes filled with ocotillo…. Good trip! Now we’re back in the office on Labor Day. I wanted to direct you toward a…Continue readingRecipes from the Homelands