Fasolada, Fakes, and the Quiet Power of Fasting in the Orthodox World In a world where “healthy eating” often means pricey superfoods and complicated diets, there is something deeply refreshing about a kitchen that runs on beans, onions, olive oil, and time. That kitchen exists—and has existed for centuries—in the Greek Orthodox world during Sarakosti,Continue reading “Sarakosti Secrets: How Greek “Peasant Food” Turned Beans into the Meat of the Poor”
Category Archives: Food, Culture and History
“Presidential Appetites: John & Abigail Adams at the New England Table”
John and Abigail Adams helped build a nation with their minds, their letters, and—quietly but powerfully—their kitchen. Together, the second president and the first First Lady to live in the White House embodied a “Presidential Appetite” rooted not in luxury, but in New England simplicity: bubbling apples under a dowdied crust, and hearty boiled dinnersContinue reading ““Presidential Appetites: John & Abigail Adams at the New England Table””
“Sweet Sins of Carnevale: Chiacchiere, Castagnole, and the Farewell to Meat”
In Italy, Carnevale is a season of masks, confetti, and—most dangerously—deep-fried dough. Long before it was an Instagram aesthetic, it was a practical and spiritual hinge in the year: the last, exuberant use of fat, eggs, and sugar before kitchens turned toward the leaner days of Lent. The very word Carnevale is often traced toContinue reading ““Sweet Sins of Carnevale: Chiacchiere, Castagnole, and the Farewell to Meat””
Presidential Appetite
Have you ever wondered what the founding fathers craved while they were laying the foundations of the United States? What culinary treat kept them going? Filled their minds and bellies and fueled them through our nations birthing pains? Today we’re going to be taking a look into the eating habits of America’s Father, General GeorgeContinue reading “Presidential Appetite”
Crêpes, Beignets, and the Last Egg: French & Belgian Mardi Gras
In France and Belgium, the countdown to Lent sounds less like marching bands and more like batter hitting a hot pan. Crêpes sizzling in butter, sugar‑dusted fritters, and waffles piled high all grew out of the same pre‑Lent instinct: use up the last of the eggs, milk, and butter before the fast begins. On ShroveContinue reading “Crêpes, Beignets, and the Last Egg: French & Belgian Mardi Gras”
Fat Tuesday in New Orleans: King Cake and the Feast Before the Fast
As Lent approaches, New Orleans throws one last, glorious party. Fat Tuesday—Mardi Gras—is the moment when the city leans all the way into sweetness, spice, and revelry before the season shifts toward fasting and reflection. For Christians, especially in Catholic traditions, this “feast before the fast” is more than an excuse to indulge; it’s aContinue reading “Fat Tuesday in New Orleans: King Cake and the Feast Before the Fast”
Salt, Spice, and Survival: The Origin Story of a Korean Staple
Ingredients 1 large napa cabbage (about 2–3 pounds) 1/4 cup non‑iodized salt (sea or kosher) Water (enough to dissolve salt and cover cabbage) 1/4–1/2 cup Korean red pepper flakes (gochugaru), to taste 6–8 garlic cloves, minced 1–2 inches fresh ginger, minced 1–2 teaspoons sugar (optional, helps fermentation) 2–3 green onions, sliced 1 small carrot orContinue reading “Salt, Spice, and Survival: The Origin Story of a Korean Staple”
Taco-Papusa Night
A simple taco night quickly took a flavorful detour, turning into an adventure with spicy pupusas—an improvised dish rooted in thousands of years of Latin American history and culture. It was a regular Tuesday afternoon. The kitchen was clean, groceries were getting low, and I just knew Tacos were my best chance at filling theContinue reading “Taco-Papusa Night”
Bolo de Rei – A spin on a cultural tradition.
During Christmas Portuguese tables around the world will hold a special place for the Bolo de Rei, or Kings Bread. It’s a tradition to commemorate the Epiphany- the day the three kings found the baby Jesus and presented him with the gifts of gold, frankincense, and mur. Also traditionally the final day of the 12Continue reading “Bolo de Rei – A spin on a cultural tradition.”
Spinach Dip and Bread: The Must-Have Dish at Every Gathering
An Irresistible Offering In my family, there’s one dish that’s guaranteed to make an appearance at every gathering—my aunt’s Spinach Dip with Bread. Whether it’s Christmas, a birthday, or a simple Sunday get-together, as soon as the door opens and I see her arms full of bread and that unmistakable bowl wrapped in foil, IContinue reading “Spinach Dip and Bread: The Must-Have Dish at Every Gathering”
It's Nicky Lynn 