‘A Feast of Serendib’: A culinary journey to Sri Lanka is a celebration of diversity | Food


Central to the cuisine, she writes, is dark-roasted curry powder, goraka (a fruit similar to tamarind, not used, however, by her Tamil family), red rice, plenty of chili heat, curry leaves, coconut milk, shredded coconut, dried Maldive fish and “a touch of tang from vinegar, tomato, tamarind or lime.

“We also eat a wide variety of fish, poultry and meat dishes, which I think is somewhat unusual in South Asia, given religious prohibitions, but can be traced to a long-standing multi-ethnic and multi-religious population.

“A Feast of Serendib” contains a rich assortment of recipes for curries (everything from Fried Liver

AP FOOD: Better burgers are about the blend


There was a time when I liked burgers based mostly on their toppings. I might order a Swiss cheese and bacon burger, or one topped with blue cheese and caramelized onions, and that, I thought, was where the flavor was.

Then I realized I could make my own burger blend with better quality cuts of beef. This changed the way I make and eat burgers.

When I am making my own blend, I choose bits of short rib, brisket, hanger steak and ribeye. All the rich cuts. Add a bit of aged beef too, and you get a swoon-worthy, slightly

Cristina Quackenbush serves Filipino food and more with her Milkfish pop-up | Food and drink | Gambit Weekly


Chef Cristina Quackenbush’s Milkfish pop-up has been one of the attractions at The Broad Theater, even with the movie house temporarily closed. She offers curbside service and delivery of the Filipino cuisine she has popularized under her Milkfish name since 2011, as well as food by Smoked Bowls, a collaboration with her roommate, chef Hayley Vanvleet, formerly the executive chef at the shuttered Belle Epoque on Bourbon Street.

Quackenbush’s culinary career has had many plot turns, with restaurants opening and closing, big deals falling through and pop-ups hopscotching around the city. Enter the pandemic, which put the kabash on

Kathy Marcks Hardesty: Artisan winemakers rule the wine world | Food and Cooking


When I say I prefer small, artisan wineries, please don’t get me wrong, it’s just because they always rate among my Central Coast favorites. That said, I like quite a few large producers owned by rich corporations, they can afford to buy the best equipment and top winemakers.