Cidered Rabbit

This recipe begins with Joan Miró’s The Table (Still Life with Rabbit), 1920 with its mix of realistic details and slightly Cubist perspective, and a paragraph from Feeding Hannibal: A Connoisseur’s Handbook by Janice Spoon.  On page 181, under the title “Pappardelle Sulla Lepre,” I read, In Contorno, Inspector Pazzi and his young wife, Allegra, … Continue reading Cidered Rabbit

Market Day In Rio

Tuesday morning which means we’re off to the farmers’ market in Praça General Osorio, Ipanema.  I love going to markets whenever I travel, markets in Dublin, Madrid, Stockholm, Thessaloniki and of course, Rio de Janeiro.  I’m planning on cooking with local fish and have my sights set on Namorado.  Namorado in its dictionary form means boyfriend … Continue reading Market Day In Rio

“You Ain’t As White As You Think.” Braised OxTails And Greens.

  Society has to be crowded with the truth. The truth must kneel on football fields and spill onto our dinner plates. Chefs, writers, bartenders, bakers, farmers, and the lot of us food people are keepers of social space—and we have a responsibility to introduce racial equity as a necessary non sequitur. Tunde Wey writes … Continue reading “You Ain’t As White As You Think.” Braised OxTails And Greens.

Creamy Coconut-Cashew Soup With Okra, Corn, And Tomatoes.

Bryant Terry is Chef in Residence at the Museum of the African Diaspora and his cook book Afro-Vegan connects food to health, identity and civic responsibility. More than anyone else, people of African descent should honor, cultivate, and consume food from the African diaspora.  Afro-diasporic foodways (that is, the shape and development of food traditions) carry … Continue reading Creamy Coconut-Cashew Soup With Okra, Corn, And Tomatoes.