To read about this pasta and more check out my new blog: Heather Atwood: Food for Thought.
A Ligurian Dinner from Lula’s Pantry
Written by Heather Atwood on December 21st, 2011A New Blog – and Cilantro Ginger Margaritas.
Written by Heather Atwood on November 30th, 2011
To see my new blog and to find out how to make Cilantro Ginger Margaritas (they’re delicious!) go to Heather Atwood, Food for Thought.
Raw Food Turnaround and Gluten Free Chocolate Chip Pancakes
Written by Heather Atwood on November 23rd, 2011
The day before Thanksgiving, most people have decided on their pie and stuffing recipes, so I’m going to talk about diets. Cruel? Maybe not. Read on.
Click to continue reading »
Sorghum Molasses Pies
Written by Heather Atwood on November 20th, 2011
It doesn’t get more Appalachian than Sorghum Molasses Pie, which I decided to try out for Thanksgiving even though I live in New England.
Google Sorghum Molasses and find a long trail of wistful posts, transplanted Tennesee-ans longing for the Smokey Mountain breakfasts of their childhoods: sausage and biscuits soaked in Sorghum Molasses.
Wild Game
Written by Heather Atwood on November 16th, 2011
What began as a stroll through the D’Artagnan website ended for me as a romance with wild game birds.
Click to continue reading »
Profile of a MasterChef Hopeful
Written by Heather Atwood on November 12th, 2011
Dane Tullock showed up at last week’s Masterchef casting call carrying a small cooler packed with the ready-to-plate ingredients for his signature dish.
Fox starts taping this season’s MasterChef show in February; scouts are everywhere right now, setting up weekend casting calls across the country for the next 100 real estate agents/surfing instructors/housepainters, etc., who are brilliant amateur chefs waiting for their moment to arrive. This was Boston’s shot at the slot, and Dane Tullock, marine biologist, online video gamer, and hopeful host of a web-series that will launch in the next couple of weeks, “Cookinginthegreatoutdoors.net, was there.
Charcutapalooza and Candied Bacon
Written by Heather Atwood on November 10th, 2011
Charcutapalooza is the merry affinity of a culinary relic and the social media: Charcuterie, the French art of curing and preserving meats, openly celebrated upon the vast but friendly expanses of Twitter. The 15th century methods of curing, salting, and generally keeping proteins has triumphed quietly in French culture – particularly the region of Gascony – but never until now has a chunk of anthropology been so dramatically and affectionately ripped out of its museum case, and brought out to dance on the tables.
The Open Door and donating a Holiday Basket, this week’s column
Written by Heather Atwood on November 4th, 2011
Access to food is a public health issue, Julie La Fontaine, executive director of the Gloucester’s Open Door, emphasizes.
In 2009 the United States Department of Agriculture initiated a study of how far away from healthy food people in this country live. Based on census tracks that identified the number of people with limited income, the number of children and seniors, the number of people without a vehicle, and then the number of grocery stores in that region, the USDA mapped the country’s Food Deserts.
Click to continue reading »
What Gwyneth Paltrow knows about Halibut Point Restaurant in Gloucester
Written by Heather Atwood on November 2nd, 2011
Amazing food stories happen in this crazy city of Gloucester. The BBC was just in town filming a story about Cape Ann Fresh Catch. Alice Waters has been known to enjoy local fare at The Market on Lobster Cove. Stay-at-home-dad, Gloucester-born and raised, Christian Colllins climbed all the way to #3 on Fox MasterChef.
Add this to the “really?!” category about a part of the world famous for lobsters, but not a foodie destination the way, say, St. Barts is: a chef from a San Francisco restaurant so hot Gwyneth Paltrow lists it on her blog arrives here with his wife to infuse new energy into a beloved chowder and burger place, Halibut Point Restaurant. Click to continue reading »
Umm Ali, or Egyptian Bread Pudding
Written by Heather Atwood on November 1st, 2011
Umm Ali is the certain result of some Cairo mother (Ali’s) who felt exactly as I do about phyllo pastry – she didn’t want to bother. Click to continue reading »
