Fooding Around
Spam goes glam
By Debra Samuels, Globe Correspondent WELLESLEY — Those who know Susumu “Sus” Ito, 93, know that he is a Nisei (second-generation Japanese-American), a Congressional Gold Medal recipient from World War II’s legendary all-Japanese-American 442d Regimental Combat Team, an emeritus professor at Harvard Medical School, a furniture maker, photographer, dad, and grandfather. (Sus is second …
Read moreBaking bagels and rye bread from scratch, oh my!
First in a 2-part post on the cookbook, “Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World” by George Greenstein I’m on a toot. I get like this every once in a while. I read a book by an author that is new to me and I have to read everything …
Read moreFood Network was this Israeli caterer’s cooking school
By Debra Samuels GLOBE CORRESPONDENT DECEMBER 04, 2012 CHESTNUT HILL — Some people watch the Food Network for entertainment. For Liora Kushner, it was educational television, which eventually led to a catering career. Kushner, 39, a lawyer by training, switched fields after the birth of her third child, Maya, 5. “I went to the …
Read moreIn Berlin, flavors of Turkey and Lebanon spice up the fast food
This article originally appeared in the Boston Globe in June 2003. I thought I would bring it back now, because we are spending 2 months in Berlin.
I have added old and new photos. And the currywurst at Curry36 is still delicious. Just had some tonight!
Tschüss from Berlin!
We arrived in Berlin on June 1st. Spring was in full bloom and the deep sweet aroma of the linden trees, with their white furry blossoms, enveloped us. We are in the home stretch of my husband Dick’s, sabbatical year before we return to Boston. He is at the Free University finishing up his project …
Read moreIn Rome, NPR’s Sylvia Poggioli covers crises and eats well
Sylvia Poggioli loves Rome’s food culture and cooking with vegetables.
Read moreChow from Roma: Campo de’ Fiori
I took a walk through the Campo de’ Fiori, a market with, flowers, food, spices and housewares. The spring vegetables are all shades of green from the yellow green of the Fava beans to the light green of puntarelle, chicory hearts (stems), and all the deep hues of the broccoli, artichokes and chicory. I have …
Read moreChow from Roma: urban giardiniera
We arrived in Rome on March 1st after 6 months in Tokyo, for the second leg of my husband Dick’s sabbatical year. I hope to catch up with a photo log of our time there. I think I had a bit of writer’s block after the publication of My Japanese Table in September, so I …
Read morePassage to India
In January Dick and I went to India for the first time. Everything was new: the crush of people, the smells of spices, the constant beeping of horns, and sharing roads with livestock like camels, cows and goats. The green and yellow jitney – auto rickshaw – is the standard, taxi-like mode of transportation for …
Read moreJaffa/Yafo at Dusk
After a long day at my desk, Dick and I took a walk to Jaffa/Yafo. It is just 10 minutes from Neve Tzedek, where we are staying and is one of the world’s oldest cities. It is very hot here, even at day’s end. We made our way up the hill and to look down …
Read moreSHALOM from Tel Aviv, Israel
It has been an age since I last posted on my blog. I have been AWOL! We have since been in China and Japan in January of 2010. But now I am in Tel Aviv, Israel for 2 weeks and then one week traveling to Haifa and Jerusalem. It is my first time in the …
Read moreAn Evening at Kwang Jang Market in Seoul
Well I am going to try something new for this post. Come with me for a slide tour and commentary as my husband Dick and I go in search of a hot meal on a cold night as we cruise around the hopping Kwang Jang Market. Click on the photo to start the slide show …
Read moreFlickr Images
Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
read more »
