Aroma Cucina Blog Posts

Blast from the Past!

What in the World-Eats??

By JudithKlinger | Jan 19, 2015

Why so quiet on Aroma Cucina? We’re celebrating because we’ve been nursing a new baby: World-Eats!

What is this World-Eats anyway?

From food policy and advocacy, to food art, to living la vida local, World-Eats seeks out the best intel on the planet and we share it with you. World-Eats is your food and drink hub. It’s about connecting and communicating. And maybe about world peace. Or world peach, but only if it’s in season.We are a startup non-profit org that wants food-centric people to share and we’re working on ways to make that happen.

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Paris

We’ll Always Have Paris

By JudithKlinger | Oct 23, 2014

Revisiting an old love can be dangerous. You want the object of your love to be the same as when you last saw her, but you know that isn’t possible. More than ten years have passed since we’ve been to Paris, and the Paris we loved has changed.

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Vermut

You say Vermouth, I say Vermut

By JudithKlinger | Oct 10, 2014

Did your parents have a bottle of vermouth? Somewhere in the back of the liquor cabinet, the label was yellowed and the bottle was dusty? Maybe they even left it to you in their will. Dust off the bottle and throw it in the recycle. Now, get thee to the store and buy a fresh bottle of red vermouth.

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San Sebastian Pinxos

Secrets and Seduction in San Sebastian!

By JudithKlinger | Sep 27, 2014

t’s easy to fall in love with San Sebastian; we were seduced within moments of watching what was happening on the streets. Guys in suits were standing at the corner next to barefoot dudes heading to the beach. Kids were coming back from gym class, holding their surf boards.Stern matriarchal women stopped to listen to street musicians, and every restaurant and bar begs to be explored.

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Be Careful What You Wish For

By JudithKlinger | Sep 16, 2014

Chris Cosenting came to #MAD4 to tell us about his nose-holding job. Turns out making a deal with the devil that is ‘reality’ TV can almost kill you.
Chris Cosentino, first and foremost is a respected chef, from the recently closed Incanto to his about to open Cockscomb restaurant in San Francisco. He is a champion of seducing people to love offal. And a bona fide celebrity thanks to “Chef v. City” and “Top Chef Masters”.

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Grappa Grab: Cooking with Grappa

By JudithKlinger | Sep 12, 2014

I cook with grappa and I’m proud of it! Drunken quail with garlic chips and crispy saffron rice. Intoxicated mushrooms.

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Learn to love Ugly Fruit

By JudithKlinger | Sep 9, 2014

Let’s say you have 3 kids. One is very tall, one is short and fat and one is absolutely medium in every way. Would you throw out the tall and short ones and just keep the medium one? Probably not. Besides there are laws about throwing your children into the trash just because they aren’t standard size.

Now, let’s say you have 3 ripe tomatoes, but they don’t look alike. In many countries, if you are a vegetable seller, you are required to throw out odd shaped tomato and only keep the standard tomato. Because after all, when it comes to fresh fruits and vegetables, conformity matters more than waste or taste.

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Addicted to Love & Eggplant

By JudithKlinger | Sep 5, 2014

TeenBrideWe have a plant in our orto that I call our “Teen Bride”. She keeps having babies, is totally unsupported, and when you pluck a fruit from her, she shudders as if to say, “Thank you!”. Then she stands a little straighter, brazenly sprouting even more fruit.

I like eggplant, don’t get me wrong. I just didn’t LOVE eggplant, until recently. Now, we’re addicted. But this eggplant dip is the cause of our addiction.

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What is cooking in a mad, mad, mad, mad world?

By JudithKlinger | Sep 4, 2014

What happens when Rene Redzepi and his merry band of pranksters bring together a gaggle of chefs and culinary people to talk about “What Is Cooking”? It becomes a MAD affair!

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