Others
In 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 moreCooking (and dining) from Japan
We have lived here for a total of 11 years and this month, I wrote about all my culinary experiences in “My Japanese Table,’’ beginning with a breakfast of grilled fish, rice, pickles, and miso soup from our very first home stay in a rural area on the southern island, Kyushu.
Read morePut a little life in a child’s lunchbox
I have been bonkers for obento for more than 25 years. On one of our year-long stays in Japan my son Brad, went to fa local elementary school. Like any mom, I prepared lunch for him–American style. I soon learned that wasn’t going to cut the mustard — or wasabi as it were. So I …
Read moreBento: 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. Debra moved to Japan …
Read moreExpert’s Guide To The New Asian Megamart
‘ You’d think I was in Korea’ RESTAURATEUR JAE CHUNG TAKES US INSIDE H MART, THE ENORMOUS NEW KOREAN MEGAMART, FOR A COOKING LESSON LIKE NO OTHER By Debra Samuels, Globe Correspondent November 11, 2009 BURLINGTON — Standing in front of a tower of Korean grapes, restaurateur Jae Chung surveys the new H Mart. “Wow! …
Read moreGifts that keep on giving
Gifts that keep on giving In the right hands, cookware makes for happy returns By Debra Samuels, Globe Correspondent December 22, 2008 If you’re still looking for a holiday gift, think outside the mall. In fact, think outside all your usual places. The Institute of Contemporary Art’s museum shop offers many ultra-hip selections (including an …
Read moreThinking inside the box
More people than ever are packing a lunch for work or school. The number of ways to carry the meal have grown, too.Are you still brown-bagging it? If so, it may be time for a change. Lunch has evolved beyond the sandwich, and lunch containers have kept pace. They keep your salad crisp, your dressing …
Read moreBento: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 »
