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American

  • Asian Sweet Potato Noodles, Tofu for the Home Cook

    (Gerry Furth-Sides) You’d never know it to look at these delicate, almost ethereal noodles that they are made of yam.  We prepared them in a tomato-based cioppino sauce and dotted them with seafood and fish.  Shirataki in Japanese means “white waterfall.”  They are the House Foods American version of the tr...

  • Andre’s Italian – First White Tablecloth to Go Casual 50 Years Ago

    (Gerry Furth-Sides) Arrive 15 minutes before the 11:00 AM opening and there is already a zigzag line of customers forming, eyeing  new arrivals. The place does 800 covers a day during the week-end, and that’s a lot even considering the cafeteria style service.  The phenomenal host and manager, Aron Celnik is already behind ...

  • (Savory) Domestic Truffles Join European Beauty Contest

    It’s truffle season, not the candy modeled after the irregular, warty-shaped little gem but the original with it’s very own unique flavor, aroma and story, now served in local restaurants. Natural truffles are black, brown, white or gray. They vary from the size of a walnut to a man’s fist. Bulbs grow from 3 to [&helli...

  • TART Sweetens the American Regional Menu with Sorghum

    Even knowledgeable foodies may anticipate that the “sorghum” in  Chef Keith Shutta’s Butternut squash sorghum “risotto” on his new TART Restaurant menu is a syrup. But when the chef presented the dish, it turned out to be the grain that the chef pops from tiny, globular grains of white sorghum to make a kin...

  • Tart’s “Beeler” Pork Raised the Native American Way

    This Little Piggy went to TART.   Often when we eat at TART it feels like a good idea to take Chef Keith Shutta’s food home to be sure it tastes as good as in the festive air of the restaurant. We did this with the Blackened “Beelers” natural pork chop with sweet potato & hominy […]...

  • Eastern European Cooking in “My Fat Dad” Book

    Eastern European pastries and heavy foods play an uplifting, sentimental part of Dawn Lerman’s insightful book, My Fat Dad.  Author of the witty, informative New York Times Well Blog series of the same name, Dawn shares her own food journey and that of her father, a wildly successful copywriter from the “Mad Men” era of...

  • American Cali-Delphia Regional Menu at Venice Whaler

    The historic Venice Whaler has been standing guard at the foot of the Venice Pier right on the Pacific Ocean beach for 70 years. And what a place. The place on its own screams, “Location, location and location” but Head Chef (and avid surfer), Nick Liberato, hails from Philadelphia and combines wast and west coast cuisines...

  • Scrumptious Brownies: An American Original

    We are categorizing brownies as “American originals,” but everyone in the world loves brownies, even people who are not “chocolate people” like myself.    So imagine receiving a snowy white post office box with only the holiday logos on it in the mail and opening it to feast your eyes on the image abov...

  • Novel Ethnic Food Eats in The World’s Healthiest Foods Book

    Just in time for those New Year’s resolutions, Award winning nutritional blockbuster, The World’s Healthiest Foods (GMF Publishing, 2015), by George Mateljan, has just been revised into a long-awaited second edition. It will be available online and on store bookshelves January 1, 2016.  Better yet, you have the choice of...

  • Smirnoff Updates Russian Vodka with a Peppermint Twist

    The whole idea of a limited-edition offering of a vodka with Peppermint even sounds appealing when you hear it.  It looks even better when you see the bottle, with red and white and green ribbon swirling from top to bottom (and you cannot see the content inside either!) We’ve given a bottle with a box […]...

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