All Authors >
Tricks of the cooking trade
Yarmouth resident Ariane Kambu Mbenza grew up with her uncle in the Democratic Republic of the Congo. When she was seven years old, he asked her to be in charge of preparing food.
Greens, beans, and goat
The minced cassava leaves in the bottom of her large pot looked like a wad of grass clippings removed from the inside of a lawn mower. As they heated up on the stove with water, they smelled like a health nut's green smoothie. And things kept getting better.
Rediscovering age-old wisdom: it’s a meat lover
Learning to cook with exotic ingredients is exciting, but what I like even better is seeing someone use an extremely familiar ingredient in a completely new way. It's both uncomfortable and invigorating. One minute you think you know something about an ingredient, and then the next minute you see that you don't know the half of it.
Sudha's display of spices looked like a painter's palette of India: yellow turmeric, brown cloves, white salt, brilliant orange-red chili powder — not the maroon stuff you find at the supermarket.
What are you going to do with it?
It was afternoon. I had just taught a cooking class at Portland High School and was carrying loads of gear out to my car when the school door locked behind me with half my stuff still inside.
But the food’s awesome — and you can help
We're cooking green plantains, habanero-lemon pork ribs, and rice and beans.
A ticket to Africa
I was thrilled recently when the director of the Museum of African Culture offered to add another country to Immigrant Kitchen's culinary world tour.
Back to basics
Susana Contreras is short and thin with dark eyes and long, straight, dark hair.
Even better — it’s a drumstick
I left Sudha Chalichamu and Venu Chaganti's house in Scarborough carrying a glass Pyrex bowl filled with marinating tandoori chicken drumsticks.
A great Columbian discovery
In August, Angel Ferreras, 39, did what any Dominican would do.
A French classic, done properly
My houseguest, a sixteen-year-old French brunette, pointed at the French toast we were serving for breakfast. "What is it?" she asked.
tasting a Mexican staple
Even though my Mexican cooking teacher, Azminda Cansino, knows my name is Lindsay, the text I got from her was: "Nena, what is the plan?"
and put up a Greek food festival
Why do we even use parking lots for cars? A food festival is a much better use of the space, don't you think?
A surprising prediction
We love our fish cakes in Maine. They're usually a mixture of breadcrumbs, egg, seafood, and parsley, formed into cylinders and deep-fried.
Hallelujah! Praise collards!
My road to collard green enlightenment opened up, of all places, at the checkout at T.J. Maxx.
Well into her 30s with two kids and a husband, Azminda was still being ribbed by her father for being a bad cook.
A commemorative feast
Maine Azeris remember a massacre
From cleaning to cooking
Finding a cooking lesson with an immigrant is like love. It comes when I least expect it.
Something other than chili
My friend's family only eats meat that he hunts: duck, venison, and moose.
Maybe you should host the family feast
Before my Nicaraguan cooking lesson with Jenny Sanchez, I wanted to quit Christmas.
Phoenix Media/Communications Group:
TODAY'S FEATURED ADVERTISERS
Copyright © 2013 The Phoenix Media/Communications Group