United States Chef
Recipes by Cynthia Clampitt (Page 3)
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Sorghum CakeBecause of the research I do, into not only where foods come from but also how they were utilized, I go through a fair number of old cookbooks.… |
Dec 2014
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1 vote
286 views
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Ojai Olive OilI posted a while back on olive history and have previously offered a couple of recipes that include olives. (Just type “olives” into the search bar… |
Jul 2014
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1 vote
233 views
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Beet SoupBorsch? Borscht? Depends on who you’re talking to or what sources you check. Encyclopedia Britannica has borsch and Merriam-Webster’s Dictionary has… |
Jun 2014
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1 vote
575 views
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Tuesday, September 3I slept in a bit–until nearly 7:00am. (Those who know me well will appreciate the humor in this representing late rising for me. I’m only a “morning… |
May 2014
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1 vote
360 views
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KedgereeKedgeree is a dish with a remarkably wide-ranging heritage. The concept and the word started out in India, where a dish called kichri combined rice… |
Apr 2014
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1 vote
329 views
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Ancient GrainsIt has been several years since I worked with Maria Kijac on her highly acclaimed cookbook, The South American Table, but for the last eight months,… |
Mar 2014
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1 vote
431 views
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Papas ArequipeñaWhen Spanish conquistadors reached Peru, they found an incredible wealth of new foods. The potato, in particular, impressed them. Spanish soldier,… |
Feb 2014
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1 vote
272 views
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August 25, part 2Then it was on to Brisbane. I had no trouble getting to Brisbane, but once I was in Brisbane, I wasn’t doing so well. I had no idea where I was… |
Feb 2014
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1 vote
224 views
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Charleston Chicken PerloThe more one travels, the more one starts seeing familiar though slightly altered words and dishes in places far from where they were first… |
Jan 2014
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1 vote
333 views
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Thursday, August 22At 7am, I landed at Kingsford Smith Airport in Sydney, Australia. I’m back.Because I will be driving for a fair bit of this vacation, often in less… |
Jan 2014
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1 vote
272 views
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