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You call this sustainable?

By JudithKlinger | August 12, 2014

Sustainable is the new organic. It’s the buzzword-du-jour. It’s soft marketing. let’s just talk about small farms and sustainable agriculture, ok? We can get to sustainable bio-dynamic gin and tonics another day. Not that I’m the least bit cynical about marketing techniques.

Border Crossing: Summer Shrimp Soup

By JudithKlinger | August 10, 2014

Who cares if it’s a soup or a salad? Or if it’s a salad with soup on top? It’s summertime, so why not cross the border between the unexpected and the delicious.
A clean, hot seafood broth, with small shrimp, poured over fresh tomatoes, peppers, cucumber and a lot of herbs, served with a side of fresh hot chili sauce. Sounds like summer to me.

The Mediterranean Are-You-Kidding-Me Diet

By JudithKlinger | July 18, 2014

What exactly is this Mediterranean diet everyone speaks of?

Having lived on a Mediterranean island for a few weeks, where eating anything other than the local diet wasn’t really possible, I’m going to say it’s very delicious, but I’m not so sure it travels well.

2014 Food & Beverage Trends & Predictions

By JudithKlinger | January 4, 2014

Predictions:

Chef Tattoos: In a timesaving move, many restaurants will have on-sight tattooing stations for line cooks.

Sustainability becomes a hot button topic as two chef contenders in the reality show “Last One Standing” shoot each other over the final remaining morel in the state of Oregon.

Pass the Prosciutto – Just in time Holiday Potatoes

By JudithKlinger | December 20, 2013

It’s holiday season. That time of year when you are either entertaining, or being entertained and you need to bring something delicious to the next party.
Here’s a simple and delicious way to make potatoes using Prosciutto di Parma. If you use little red potatoes and a chopped parsley as a garnish, it will look extra holiday perfect.

Kung-Fu-Zen-Grasshopper Cooking or How I Learned to Banish the Recipe

By JudithKlinger | December 18, 2013

t’s time to banish the recipe as GPS and tune in to the Kung-Fu-Zen-Grasshopper (c)
technique of cooking. It is time for us to cook in the ways of our ancestors, by using our senses. It is also time to cook in the modern way, which is so, like, totally, about self-indulgent self-pleasuring by making exactly what you want.