Thursday, May 3, 2012. Now has a new avatar! Please update all your bookmarks and head on over, folks! All those who are subscribed to my blog here will have to subscribe again on the new blog. See you over at the new blog! Links to this post.

Monday, January 22, 2018. Salmon in Coconut Curry A Recipe. 1 to 2 tbs canola or other unsaturated oil, enough to cook onion. 3 garlic cloves, crushed. 1 lime, juice and a bit of the zest.

There was this other fruit too, wish I remembered the name, a small brown and round fruit that is probably related to longans. Yes But this year, I finally planted FIVE broad.

20 books you should read this year. Greetings and happy somewhat belated new year.

Tokyo Food Tours by Yukari and Shinji Sakamoto 坂本ゆかり 進児. My book, Food Sake Tokyo, is part of the Terroir Guides published by The Little Bookroom. Updates to the book are under updates. I am represented by Lisa Ekus. Metropolis magazine for restaurants, trends, and new openings.

The Lisa Ekus Group is a full service culinary agency. Representation as well as Media Training. It is our belief that a vibrant culinary industry is the result of many voices and collaborations. We work to support and connect culinary professionals across all platforms. Turn your book dreams into book deals. Turn your talent into paid endorsements. What do you want? How do you get there? Learn how to be camera and crowd ready. Bring our knowledge to you. For Chef Evan, the path.

On May 2, 2017. From bagels to pastrami, the Jewish immigrants who came to America, primarily New York, in the early 20th century brought over many tasty Eastern and Central European culinary traditions that persist to this day, and which I thoroughly enjoyed during the two decades or so that I lived in New York.

Risa Sekiguchi hopes to spread the healthful and aesthetic virtues of food from her native country Japan to the wider world. She lives in Chicago with her husband Kirk, who takes most of the photographs for Savory Japan. They regularly travel to Japan to meet chefs and artisans, investigate new restaurants, visit kilns and studios and purchase stock for their online gallery for fine Japanese tableware, Mizuya. Celebrating the Flavors of Autumn.