• Flour Power - Part II - In the Previous edition of "Food For Thought" we discussed the different types of flour and their uses. Now we immerse ourselves in the particulars of how to cook with flour. (Added: 14-Aug-2008 Hits: 0 Rating: 0 Votes: 0)

• Follow The Recipe - Recipes. What would we do without them? Can you even imagine a cookbook without recipes? (Added: 22-Sep-2004 Hits: 470 Rating: 0 Votes: 0)

• Food For Love - Probably one of the most challenging nights to book a reservation at a top New York City restaurant is on Valentine's Day. (Added: 11-Feb-2004 Hits: 324 Rating: 0 Votes: 0)

• Food For Thought: Don't Be Chicken - As I thought about my menu tonight I found my mind pondering the array of reactions individuals have to this wonderful fowl. I think about things like that. That's why I'm a food writer. (Added: 14-Jan-2004 Hits: 1485 Rating: 0 Votes: 0)

• Food of Love - Valentine's Day is upon us. Critics condemn it for being commercialized and corny; an excuse for restaurants, florists, chocolatiers, etc., to temporarily raise their prices and cash in. The emotionally downtrodden view it as a farce; a Pollyannaish, idealized burlesque of love; or an unrealistic carrot tantalizingly dangled in the face of those who are resigned, dejected, and cynical about human relations. (Added: 10-Feb-2009 Hits: 0 Rating: 0 Votes: 0)

• For Whom the Bell Tolls - Bell peppers, like all peppers, belong to a large group of plants known as the nightshade family, which also includes potatoes, tomatoes, and eggplant. Bell peppers are in the same genus as hot peppers but bell peppers however, have a recessive gene that eliminates their capsaicin, the substance that fuels the hot pepper's fire. (Added: 4-Oct-2006 Hits: 284 Rating: 0 Votes: 0)

• French Food - What comes to mind when you think of French cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag? There are many facets to French food and cooking. (Added: 15-Sep-2004 Hits: 419 Rating: 0 Votes: 0)

• Friuli - Austrian, Hungarian, Slovenian and Croatian influences are evident in Friuli's culture, history, and even politics, (the border with Slovenia has shifted a number of times over the ages). Naturally, these influences can be found in the food as well. Viennese sausages, Goulash, and strudel are just some of the traditionally non-Italian fare found in the area. (Added: 26-Apr-2007 Hits: 576 Rating: 0 Votes: 0)

• Garden Variety - Like many chefs, I enjoy growing my own herbs and vegetables. It's one of the many activities that I love about spring and summer. My garden consists of certain staples, a cast of regulars that I would not due without, as well as a few potluck items. The standard players always include tomatoes and hot peppers, as well as the herbs thyme, parsley, basil, oregano, rosemary, and cilantro. (Added: 3-Aug-2005 Hits: 399 Rating: 0 Votes: 0)

• Get a Leg Up - The leg meat of the animals we customarily utilize as food is often under-appreciated, misunderstood, and erroneously maligned. A target of American food neurotics, aided and abetted by culinary ignorance and arcane nomenclature, the leg has remained shrouded in fat-phobia and mystery. Let's jettison the irrationalities and clarify what's left. Maybe you'll become a leg-man too. (Added: 2-Aug-2006 Hits: 296 Rating: 0 Votes: 0)

• Get The Point? - A knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but their blade is their primary instrument. You can get away with that cheap peeler, and you certainly don't need a spoon rest, but a good knife is indispensable. (Added: 28-Jul-2004 Hits: 271 Rating: 0 Votes: 0)

• Getting Saucy! - Sauce making is a cornerstone to successful cooking. A sauce can either make or break your dish. (Added: 7-Jul-2004 Hits: 505 Rating: 0 Votes: 0)

• Go With Your Gut - What guides your decision making process when you peruse the dizzying array of options on a typical restaurant menu? Of course the immediate discriminator is whether you enjoy a particular food or not. But after eliminating the things that you dislike, how do you then choose amongst the acceptable offerings? (Added: 13-Sep-2006 Hits: 248 Rating: 0 Votes: 0)

• Going Bananas - Bananas taste best when ripened off the tree. They are usually shipped green to extend their transportation and shelf life. As they ripen they become speckled with dark brown spots. Smaller bananas tend to be sweeter than their big brothers. Generally it is best to leave them out of the refrigerator. They can be refrigerated but their skin turns dark brown to black. To hasten their ripening, place them in a paper bag. (Added: 17-Apr-2008 Hits: 143 Rating: 0 Votes: 0)

• Gourmet Food? - What exactly is "gourmet" food? By the book, gourmet food is characterized by high quality, accurate preparation, and artistic presentation. Let's tease apart that definition. (Added: 8-Jun-2005 Hits: 211 Rating: 0 Votes: 0)

• Grandma’s Biscuits & Gravy - Every morning Grandma would get up before dawn and labor to produce, in my opinion, the greatest comfort food of all time. Indescribably flaky and delicious biscuits topped by a decadently rich and creamy sausage gravy. (Added: 13-Oct-2004 Hits: 1760 Rating: 0 Votes: 0)

• Hail Caesar! - Few dishes have origins so embroiled in controversy as Caesar salad. (Added: 12-May-2004 Hits: 742 Rating: 0 Votes: 0)

• Happy As A Clam - Clams are simply good to eat and nutritious. Three ounces of clam meat has less than one gram of fat while being high in protein, calcium and iron. (Added: 24-Mar-2004 Hits: 425 Rating: 0 Votes: 0)

• Happy Chinese New Year - One of the most popular and traditional foods is the Chinese dumpling or Jiaozi. Dumplings, which can be quite diverse, are found in the cuisines of most regions. They are made from either balls of dough, such as matzo balls, gnocchi, or the dumplings of the American south, or thin sheets of dough that are folded around a filling such as pierogis or ravioli. (Added: 7-Feb-2008 Hits: 153 Rating: 0 Votes: 0)

• Happy St. Patrick's Day! - The Irish worked their land, raising livestock and growing vegetables. Lamb and root vegetables are the most notable mainstays. Classical Irish stew was made from lamb (or mutton, a sheep over two years old), and some combination of root vegetables such as potatoes, turnips, parsnips, or carrots... (Added: 13-Mar-2008 Hits: 231 Rating: 0 Votes: 0)

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