Recipes by Cynthia Clampitt (Page 6)
Intro to Korean Food(When I wrote this article back in 2001, Korean food was well established in the Chicago area but still unfamiliar to most non-Koreans. I had titled… |
Oct 2010
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Gajar HalvaWhile many people in a wide range of cuisines cook their carrots, only a handful of cultures worldwide came up with the idea of making puddings out… |
Oct 2010
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Thai Cashew SaladThai Cashew SaladThailand is in the top 10 of cashew growers worldwide. Cashews appear in a wide variety of applications, from roasted nuts to… |
Sep 2010
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Vietnamese Food in CanberraOne of the joys of just about every city I visited in Australia was the easy availability of a tremendous range of ethnic food, especially Asian. It… |
Aug 2010
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A Roe By Any Other Name(This piece appeared in the January 2002 issue of North Shore Magazine. Collins Caviar is still going strong, and if you want to order some of their… |
Jul 2010
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Thai Ginger SodaI’ve made a couple of trips to Thailand, a gloriously exotic place that is among the several tropical locales where ginger grows easily and… |
Jul 2010
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Pasta PuttanescaAs mentioned in the previous post, this dish is named for hookers—puttana in Italian. It’s a great pasta dish, especially if you like capers (which… |
Apr 2010
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Frijoles Negros con EpazoteThe city of Oaxaca, capital of the state of Oaxaca, lies in a valley known as the Etla Valley. Etla is the Spanish rendering of the Nahuatl word… |
Mar 2010
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Café BrûlotThe French word brûlot originally meant “fire ship.” Back in the days when all ships were made of wood, it was a reasonably common military tactic… |
Feb 2010
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Québec Sugar PieYears ago, when I was working for Kraft Foods, a business trip took me to Montreal, which just happened to be the home town of my boss. He told me… |
Feb 2010
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