culinary-history

Cooking

The Pure, Earthy Richness of a Beloved Jamaican Fish Stew

Rundown stew has various names reflecting its preparation method and abundance on the table.

Jamaican food, including rundown stew, has roots in resistance and adaptation to limited resources. [ more ]

Eater LA

Koreatown's New Donkatsu Restaurant Sells Hundreds of Giant Pork Cutlets a Day

Korean donkatsu has evolved into a unique dish with thin cutlets and a sweet tomato-based sauce, distinct from the Japanese tonkatsu. [ more ]

Eater LA

Highly Opinionated: A Thai Angeleno's Favorite Pad Thai in Los Angeles

Pad thai is not a common favorite among Thai people.

Pad thai's historical evolution includes variations in different regions of Thailand. [ more ]

Los Angeles Times

A new Palm Springs restaurant by two L.A. legends fits right into the community

Home-cooked meals are a rare pleasure to savor without professional critique.

Restaurant critics navigate personal experiences that may not align with their professional assessments. [ more ]

Los Angeles Times

How to boil - and devil - an egg

Deviled eggs were the most popular Google search ahead of Easter in 24 states.

Hard-boiling eggs for deviled eggs is a simple yet precise process: boil for 1 minute, then let stand for desired consistency. [ more ]

Los Angeles Times

3 months ago

No salad says L.A. like the Caesar. 10 of the best to try right now

Los Angeles has a long-standing fascination with the Caesar salad, with variations of the dish being found in both trusted and trendy restaurants.

The Caesar salad is said to have originated in Tijuana at Italian-born Caesar Cardini's restaurant, but it was Cardini's ties to Los Angeles that made it a local staple. [ more ]

Wine Enthusiast

Wine

How to Make Boeuf Bourguignon, a One-Pot French Classic

Boeuf Bourguignon was formalized in French culinary canon in 1903 by Auguste Escoffier.

Mino Brasserie offers modern takes on classic Parisian bistro dishes, with a France-centric wine list. [ more ]

www.nytimes.com

5 months ago

Wine

Mark Kurlansky Peels Back History's Layers in The Core of an Onion'

The Core of an Onion is a single-subject food book by Mark Kurlansky that explores the culinary and historical significance of onions.

The book features over 100 historical onion recipes and discusses the botany, history, medicine, and economics of onions around the world.

Community Wine in Chelsea organizes its wines by body rather than color, allowing customers to discover wines with similar characteristics and explore different price points and regions. [ more ]

www.bostonherald.com

Dining

Chicken stroganoff is a new take on an old favorite dish

The origin of Beef Stroganoff dates back to the 18th century with a French influence.

Chicken and Mushroom Stroganoff is a flavorful and convenient alternative to the traditional beef version. [ more ]

www.nytimes.com

Dining

Bringing to Light the Cuisine of Hercules Posey, George Washington's Enslaved Chef

Hercules Posey, George Washington's celebrated chef, contributed to the first American diplomatic cuisine.

Posey's story highlights the importance of exploring the culinary contributions of enslaved individuals in shaping American cuisine. [ more ]

Eater Chicago

Chicago

An Upcoming Taiwanese Noodle Shop Spotlights a Culture's Fading History

Taiwanese chef Rich Wang will debut Minyoli, a restaurant in Andersonville focusing on traditional beef noodle soup with hand-cut daily noodles and braised snacks like lu wei.

Minyoli's menu pays homage to juan cun, distinctive cultural enclaves in Taiwan that have faced challenges like urban renewal, preserving unique culinary and cultural mash-ups. [ more ]

www.theguardian.com