Food Talk

In “The Language of Food,” Stanford University linguistics professor and chair Dan Jurafsky journeys into the linguistic history of all things culinary. Jurafsky explores food terminology with easy-to-digest etymologies, entertaining anecdotes, and even snippets of ancient recipes—as well as some not-so-ancient ones, like Emily Dickinson’s recipe for coconut cake. “The Language of Food” asks questions about the similarities between words like macaroon, macaron, and …

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European Health Secrets

Beyond the Mediterranean

Paleo. Gluten-free. Raw foods. Which of these dietary trends have you or someone you know tested in the recent past? Award-winning culinary nutritionist and Boulder-based author Layne Lieberman, RD, believes the key to a healthy lifestyle is simpler than these passing fads. While living in Switzerland, she discovered the eating habits that allow the Swiss to enjoy the second longest …

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Izakaya’s Spicy Tuna Cracker

Spicy Tuna Cracker from Izakaya Modern Japanese Pub makes four one-inch pieces Ingredients 1 c finely diced, sushi-grade bluefin tuna 1 c mayonnaise 2 Tbsp Sriracha 1 tsp lemon juice 1 nori sheet sushi rice, cooked white and black sesame seeds Method Preheat deep-fryer. In a bowl, combine mayonnaise, Sriracha, and lemon juice to make spicy mayo. Mix tuna with …

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Roberta’s Scallop “Chowder”

Scallop “Chowder” from Roberta’s serves four Ingredients For the scallops: 16-20 U10 sea scallops 1 lemon small bunch fresh thyme, finely chopped salt and pepper to taste vegetable oil for searing 1 Tbsp unsalted butter For the clam and bacon vinaigrette: 16-20 littleneck clams 1/2 lb applewood-smoked bacon, cut into small cubes and rendered 3 Tbsp Sherry vinegar 1 Tbsp …

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Summer 2014 Openings

MiaMare {18 Tanner Street, Haddonfield, New Jersey; 856.433.8765} From the same family that brought you Gnocchi, the small and beloved Philly neighborhood stop for homemade Italian food, comes MiaMare. Nestled right in the heart of charming Haddonfield, New Jersey, MiaMare carries the same dedication to making fresh, traditional Italian food from scratch everyday. MiaMare, which translates to “my ocean,” lives …

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Chef Roundtable

Executive Chef Aram Mardigian of Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa I would move somewhere on the California coast and grow vegetables like artichokes, English peas, garlic, and tomatoes. I’d also focus on fruits like nectarines and apricots. I spent many years watching farmers first-hand and it changed my way of thinking and cooking. Seeing …

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Surf, Turf, and Satisfaction

By Karl Vela Meet the crown jewels of Margate: John’s steaks, shuckers, and the illustrious Johnny’s Café. These three restaurants run the culinary gamut, offering guests intimate dinners, a place to cool off with a beer, and a decadent seafood feast, all steps away from each other. There are two very important qualities that unite these three restaurants, however different …

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Then and Now: A Culinary Conclave

By Jeffrey Steen | Managing Editor … Bullipedia and the elBulli Foundation will grow, and contributions will ensure that the world of haute cuisine will not remain locked in ivory towers and many-starred kitchens. It will be of all, and for all. When the doors closed on legendary elBulli restaurant in Spain in 2011, the world held its breath. Small …

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In Vino es Veritas

By Maya Silver | Editor  Before wine country tours fell into vogue, Kermit Lynch—a wine merchant, musician, and writer among other things—wandered the French hillsides in search of the perfect bottle. Twenty-five years after the publication of “Adventures on the Wine Route,” his classic memoir will be reprinted with additional material. Regrettably, we weren’t able to taste wines with Mr. …

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Remembering Charlie Trotter (1959 – 2013)

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch …

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