The Food Maven Diary Archives :
May 2002
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Thursday, May 30, 2002
2002-05-30 Cook At Seliano Update!
The Cook At Seliano class/tour scheduled for the last week in August is almost full. There are still, but just, a few places left.
We are now bo... [more]
Tuesday, May 28, 2002
2002-05-28 Spaghetti alla Carbonara
As I was preparing for the WOR trip to Rome, gathering a few recipes to hand out for dishes that we would be eating while there, I realized that ther... [more]
Sunday, May 26, 2002
2002-05-26 Jewish Meatballs
Why does almost all Jewish food taste better when made the day before it is eaten, I asked Mitchell Davis, author of The Mensch Chef. (Get it? The ... [more]
Friday, May 24, 2002
2002-05-24 Cook At Seliano
Dear Friends, After so many requests for me to take a small group to Italy – apart from WOR cruises – I have come up with the following plan for co... [more]
Thursday, May 23, 2002
2002-05-23 Desserts 1-2-3
Everyone who listens to Food Talk must know that Rozanne Gold is among my very dearest friends. So, if you want to take this with a grain of salt, d... [more]
Wednesday, May 22, 2002
2002-05-22 Wine Buy: Bonny Doon Vin Gris
Food Talk sommelier Carol Berman writes: Bonny Doon Vin Gris De Cigare 2000 may be called "gray" (gris), but the gorgeous color of this "pink wine,... [more]
Tuesday, May 14, 2002
2002-05-14 Wildman Steve Brill
You may remember, a few weeks ago I had "Wildman Steve Brill" as a guest on "Food Talk." He is the very passionate ecologist who forages local parks ... [more]
Monday, May 13, 2002
2002-05-13 Wine Buy: Apremont 2001
Pierre Boniface's Apremont 2001 is a delicious wine made from the Jacquere grape that will no doubt be at the top of my summer sippers list. Jacquere... [more]
Saturday, May 11, 2002
2002-05-11 Sean's Fondue Addiction
Sean Brady, my assistant, wrote the following entry, motivated by our purchase of a package of pre-made vacuum-packaged Swiss fondue. --Arthur
E... [more]
Thursday, May 9, 2002
2002-05-09 Pressure Cooker Risotto
Recently, at a remote broadcast of "Food Talk," an audience member asked me why her risotto never came out right. I would have to stand next to her w... [more]
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