Category Archives: Eat: Cooking

sea, land, past, future

Pasta con le sarde is a Sicilian dish celebrating the sea and sun. Dating back to the 9th century, it features fresh sardines, wild fennel, pine nuts, and raisins atop pasta, enveloped in ancient agridolce flavors. An easy weeknight treat, it involves canned sardines and produce department fennel. The dish is typically served with Sicilian white wine.

cookbook club: Diasporican

Note: I’ve been avoiding writing this one. Of the dozens of books our Cookbook Club has cooked from, none have triggered so many impassioned responses as Diasporican. I’ve tried to be as objective as possible here. I’m still including some strong opinions of this book while trying to limit the discussion to what was relevant toContinueContinue reading “cookbook club: Diasporican”

cookbook club: Colombiana

Welcome to book three of our Savoring the Diverse Flavors of Latin America season of Cookbook Club.  So far, we’ve taken a bird’s-eye view of Latin America through the Latin American Cookbook, then honed in on the central region of Chile with The Chilean Kitchen. Now, we’ll explore the beautifully diverse country of Colombia, and the powerful food culture held byContinueContinue reading “cookbook club: Colombiana”

cookbook club autumn 2022 updates: books 1 & 2

Time for some catching up! The first two books of the Autumn 2022 season, were originally posted on the Kitchen Art & Letters website. However, as I return for a couple months of traveling and holiday-ing and recovering from all the fun, I want to get us caught up here on Wander, Eat, and Tell,ContinueContinue reading “cookbook club autumn 2022 updates: books 1 & 2”

cookbook club: mastering the art of French cooking

For the grand finale of our Spring 2022 season, Legendary Women Cookbook Authors, Part 1, we’re talking about the woman who inspired the subject to begin with. Julia Child.  Yes, there were legends before her – I’m talking about you, Fanny Farmer and Irma Rombauer… and so many more. But… Julia. Some thought that, at forty years old,ContinueContinue reading “cookbook club: mastering the art of French cooking”

cookbook club: breath of a wok

Did you know that traditional hand-hammered woks have become a rarity, even in China? Have you ever wondered what makes great stir-fried foods so much better than the average stuff we make at home? Have you ever heard of “wok hay”? Want to learn more? Well, I’ve got the perfect book for you!

cookbook club: essentials of classic Italian cooking

Welcome to the second book of the Spring 2022 season!  When I started considering legendary women cookbook authors, Marcella Hazan was on top of the list. Maybe it was the fact that, for me, Essentials of Classic Italian Cooking was the equivalent of the previous generation’s Mastering the Art of French Cooking.  Essentials of Classic Italian Cooking was theContinueContinue reading “cookbook club: essentials of classic Italian cooking”