December 7, 2008 |
Growing up in a Native American community in Oregon, Jack Strong ate a lot of canned meat and processed cheese, handouts from the Department of Agriculture. Strong wasn't exposed to most traditional Native American foods until two years ago, when he began working as the chef de cuisine at Kai, the AAA five-diamond restaurant at the Sheraton Wild Horse Pass Resort in Chandler, Ariz. Now he cooks with as many native ingredients as possible, including plenty of beans, corn and cactus.
November 23, 2008 |
You hear it from a block away: an amplified, singsong call with an uncanny power to slice through the urban din. The tone is cheap and tinny -- as kitschy as a sound can be. And it's my favorite in Mexico City. Listen now, as it nears, the nasal-toned male voice stretching out syllables and pauses, again and again, into a verse so familiar it could be the unofficial anthem of this vast city, a kind of culinary call to prayer. "Ri-cos ta-ma-les oaxa-que-nos!"
September 24, 2008 |
THERE ARE two kinds of fusion cooking. The first kind is self-conscious about its fusion; it exists in order to cross boundaries. It loudly proclaims its own eclecticism with emblematic ingredients -- you know, like tuna sashimi tacos with pomegranate-tahini sauce. It's theatrical fusion. But in Southern California, there's another kind of fusion cooking. It's happening in homes when someone dips a tortilla chip into some hummus, and it's happening in small neighborhood restaurants and cafes.
CALIFORNIA | LOCAL
September 23, 2008 |
When Dada Ngo opened a Cajun-style crayfish restaurant in the heart of Orange County's Vietnamese enclave, she worried whether it would survive. Crayfish was popular fare along the Gulf Coast where she had lived, but the red-clawed crustaceans were alien to most West Coast Vietnamese diners. Some thought crayfish were fish. They were intimidated when what looked like tiny lobsters were brought from the kitchen in steaming plastic bags and dumped on the table.
February 6, 2008 |
AS dragons run and dance down Bolsa Avenue in Westminster during this Saturday's Tet parade celebrating the lunar New Year, the restaurants of Little Saigon will be opening their doors to floods of revelers. Many of the thousands of Vietnamese Americans who throng to the district for the holiday carnivals, concerts and events will head for favorite places that cook the regional dishes they grew up eating.
December 1, 2007 |
Business couldn't have been better in the narrow shop where Hussain Ali Rasheed's three workers raced to keep up with the demand for Baghdad's most basic need. As lunchtime approached, a crowd of old men, women in black robes and children waving 1,000-dinar bills clamored for their daily khubz. Rasheed distributed the floppy disks of browned flatbread from a cloth-covered table and stuffed the bills he was given into a drawer.