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, . . . → Ramble More: Editors’ Choice Turkey
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month, the move actually opened a drawerful of opportunity for me—entire files and folders of material left undone, unpublished, unseen by readers.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 . . . → Ramble More: 32 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 . . . → Ramble More: Pumpkin 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 . . . → Ramble More: Thank 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 . . . → Ramble More: The 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 . . . → Ramble More: Mourning.
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” . . . → Ramble More: What’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 . . . → Ramble More: PS: 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.
. . . → Ramble More: Recipes from the Homelands