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From the Boston Globe At popular restaurants in town, weekend brunch can attract a full house all morning and well into the afternoon. It’s the antidote to a late night out, it’s the ideal celebration for the new grad and a multi-generational family, and it’s a menu that can be lavish, leisurely, savory, sweet, or …
Read moreCommercial gefilte fish replaces Jewish grandmothers’
By Debra Samuels | GLOBE CORRESPONDENT APRIL 08, 2014 Mention gefilte fish to anyone who is Jewish, and some will smile, others cringe. This Eastern European specialty is an acquired taste. But it is also a memory trigger from Friday night Sabbath dinners and Passover holidays. Gefilte fish are dense oval balls made with varying amounts of …
Read moreBento Bash for the Smithsonian Institute in Washington, D.C.
How do you prepare bento for 150 people? With a lot of help! Make twenty tamagoyaki (Japanese egg omelet) rolls cut each into 8 pieces! With a sakura shaped vegetable cutter, stamp out 150 cherry blossom daikon flowers! Take 40 pounds of soy sauce braised chicken thighs made for us by Ben Lin of B.Lin …
Read moreGone Fishing!
When we left Boston it was 17 degrees F. When we arrived in Sarasota it was 75 degrees F! What a difference flying 3 hours south makes! We are in Sarasota where my husband, Dick will be giving several lectures. But first a fishing trip with our hosts Lionel and Lisa Olmer. The Olmers’ picked …
Read moreVeggie chips, from garden-variety to great
TASTE KITCHEN Veggie chips, from garden-variety to great By Debra Samuels | GLOBE CORRESPONDENT FEBRUARY 25, 2014 Crunch, crunch, crunch was the only sound you could hear from a group of seven tasters as they munched their way through six brands of vegetable chips. There were chips that look like slices of carrot or sweet …
Read moreIt’s a pit-ty…..
My favorite winter citrus in Japan is yuzu. The deep yellowy-orange sour fruit almost defies description. Shaped like a mandarin orange, it has the piquancy of a lemon and a staggering number of pits. There were over 20 pits in each of my 8 yuzu, each larger than any of 8 pits in the lemon …
Read moreRecipe for cocktail buckwheat blini
By Debra Samuels | GLOBE CORRESPONDENT DECEMBER 24, 2013 Makes about 70 2-inch rounds The raised pancakes blini are traditionally dipped into butter but can also be eaten with a variety of toppings, from a humble spoonful of jam to glistening orbs of black or red caviar with all the trimmings. “Blini are one of the …
Read moreGetting a taste of Japanese comfort food
COOKBOOK REVIEW By Debra Samuels GLOBE CORRESPONDENT DECEMBER 31, 2013 Tadashi Ono and Harris Salat take on home cooking in “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond” Ten Speed Press Number of pages:256 pp. Book price:$27.50 Harris Salat, owner of Ganso, a Japanese comfort food …
Read moreThink pie pastry is daunting? Try this 3-ingredient wonder
By Debra Samuels | GLOBE CORRESPONDENT -October 8, 2013 Leslie Fishman says the recipe for apple pie she learned from her mother “became a family favorite for decades.” Her daughter is the third generation to make it. NEWTON — At some point everyone wants to try making America’s iconic dessert, apple pie. Just the …
Read moreOutmuscling the applesauce competition
TASTE KITCHEN By Debra Samuels | GLOBE CORRESPONDENT Applesauce is the Swiss Army knife of comfort foods. Often baby’s first food, it pairs well with pork chops and poultry, is a nutritious snack, and a simple taste that’s appealing when you’re under the weather. We tasted seven commercially prepared brands of unsweetened applesauce with 13 …
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.
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