CNN photojournalist John Bodnar is a second-generation Slavic-American whose grandparents emigrated from Eastern Slovakia, and his mother’s Carpatho-Rusyn ethnicity is the prominent influence for his cultural and family traditions. Previously, he wrote about haluski.
Spring in Western Pennsylvania was all about the sounds of the birds, the smells of renewed life, and sights of the buds and green surrounding us. All of this seemed to happen suddenly, and with these changes we knew that Easter was soon upon us. The traditions of my mother’s Byzantine Catholic and my father’s Roman Catholic church were prevalent in our lives, and the sound and smells of these traditions were as stunning as spring.
Ashley Strickland is an associate producer with CNN.com. She likes tackling English toffee, sharing people-pleasin' pizza dip and green soup, cajoling recipes from athletes and studying up on food holidays.
It’s the cookbook we don’t have to pull off the shelf, because it’s already open on the counter, turned to the beginnings of the next awe-inspiring meal.
It is also the book that provides the Augusta hostess with a week of recipes for the Masters Tournament. But for golfers, restaurants, resorts and families all across Georgia, it’s a scrapbook of the dishes that bookmark our lives.
In January 1988, my Aunt Edna gifted Mom with the green, plastic spiral comb-bound cookbook compiled by the Junior League of Augusta, Georgia, in 1977, creatively titled “Tea-Time at the Masters.” My mother not only rediscovered her favorite squash casserole within its pages (once thought lost forever), but recipes to start and build a family with - apropos, because I was born just a few months later in April.
Think your signature recipe is worth a million bucks? Christina Verrelli of Devon, Pennsylvania, learned today that her Pumpkin Ravioli with Salted Caramel Whipped Cream isn't just a crowd-pleaser; it's a cash cow.
Verrelli bested 94 women and five men ranging in age from 25 to 77, both new and veteran Pillsbury Bake-Off finalists to earn a prize of $1 million in the 45th Pillsbury Bake-Off Contest. Her victory was announced today on a live broadcast of "The Martha Stewart Show," at the Peabody Orlando Hotel in Florida.
I have done some horrifying things in pursuit of deliciousness. Horrifying. I've dug elbow-deep into a fresh, steaming pile of pig guts to hand-harvest intestines for sausage casing. I've toted a freezer bag of squirrel carcasses across multiple state lines, scooped smoked brain from a cow skull into my mouth and had it written into my wedding vows that creepy little jars of fermenting food "projects" would be tolerated, if not joyfully accepted.
Who'd have thought I'd be felled by a fruit?
The darndest things show up on our desks. Usually they're edible or drinkable (no, thank YOU, makers of smooth, elegant Courvosier Connoisseur), but few make us as giddy as a flash drive loaded with pictures of the latest creations by our resident Kosher kitchen wizard Steven Weinberger.
We didn't get a whole lot of details this time - "The pictures speak for themselves," he e-mailed. But when he materialized later, he mentioned he'd augmented these hamantaschen (which he'd actually made during Hanukkah, and which are also spelled "hamantashen") with a batter made from some funnel cake mix purchased at Bed, Bath & Beyond, sticks and 375°F Wesson vegetable oil.
Every move of the current President is documented in detail, but historians have to search through journal entries and letters to learn about the daily routines of our First President.
“We know that George Washington’s step-granddaughter, Nelly, wrote that George Washington’s favorite breakfast was hoecakes swimming in butter and honey,” said Melissa Wood of the Mount Vernon Estate and Gardens. The recipe is on display until August 2013 as part of the “Hoecakes & Hospitality: Cooking with Martha Washington” exhibit at the Mount Vernon museum.
In honor of George Washington’s 280th birthday, four Washington, D.C. chefs were invited to his Mount Vernon home to recreate the first President’s favorite breakfast. Each culinary team invoked its own twist as they cooked modern versions over open fire pits for guests who were touring the estate.
Recently, I shared a family story on Eatocracy about our attempt to get back our family tradition: the befana cookie. My Grandmother passed away before we learned how to make them. We took these special cookies for granted.
My brother tried many different combinations of ingredients. He researched with other members of the family, the internet, even conversations with cousins in Italy to try to make them Nonna's way. But, finally, he achieved cookie perfection.
I couldn't disclose the secret recipe for fear of Bernardini excommunication. It has now become a family legacy. When the story was re-posted this year, I quickly from the learned from the comment section that that legacy turned into a fatal flaw. So many people were very disgusted with me.
As a form of penance, I want to post another recipe that we do share throughout the year: sugar cookies.
The luscious, dark, tangy, sweet, and often intoxicating first bite of Christmas pudding is a special reminder of the holiday season for those of British origin. A bonus for those unfamiliar with the aged, steamed cake filled with fruit, liquor, and nuts is the opportunity to douse it with brandy butter and set it aflame.
It has been almost two years since I last laid eyes on a Christmas pudding, and in planning this year’s holiday festivities, I knew it had to be an integral part of our celebration. My husband, however - a Florida native with childhood memories of Jell-O brand products - couldn’t conceive of pudding as something special. Indeed, from an American perspective, tapioca and chocolate pudding is generally the domain of the cafeteria. I had to broaden his dessert horizons.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
A few years back, when people heard the words “gluten-free,” the words “tough” and “tasteless” also came to mind. Now, with so many options available in stores and restaurants, gluten-free is kissing its drab reputation goodbye.
Mastering the art of gluten-free baking is easy with a few simple tips to ensure great texture (no cardboard here!) and flavor.
Just in time for the holiday cookie season, Whole Foods Market's gluten-free guru Lee Tobin offers five tips for gluten-free cookies that are good enough to bring to your next holiday party, or even offer up to Santa ... if you're nice enough to share them.
Five Tips for Gluten-Free Cookies: Lee Tobin
Oh come all ye Christmas carol literalists: PNC Wealth Management recently released its annual "Twelve Days of Christmas" calculation for holiday shoppers in the market for milk maids and French hens.
This year, springing for the whole menagerie, from twelve drummers drumming to a partridge (complete with pear tree), will set an aspiring Santa back a hefty $101,119.84.
But in case your house is already crowded enough without throwing eleven pipers into the mix, the scent of gingerbread baking is a wonderful gift - for a smidgen of the true cost of Christmas.