• The Pantry

    Where Should I Buy a Spice Rack?

    Here are some ideas from Bed Bath & Beyond, Williams-Sonoma, Crate & Barrel, Sears, Amazon and Sur la Table. My kitchen is “space challenged” so I am always looking for ways to condense anything and everything.  Choosing the spice rack that works best for you and your space available can be overwhelming because there are so many to choose from and so many places to purchase them. If you want something other than the ordinary spick rack, here are some interesting and unusual ideas for you to make the best choice for your particular needs. Bed Bath & Beyond: http://www.bedbathandbeyond.com/product.asp?SKU=17621912 Williams-Sonoma: http://www.williams-sonoma.com/products/wooden-spice-caddy/?cm_src=rel Crate & Barrel: http://www.crateandbarrel.com/kitchen-and-food/food-containers-storage/revolving-spice-rack-with-16-jars/s168991 Sears: http://www.sears.com/shc/s/p_10153_12605_00885939000P?prdNo=7&blockNo=7&blockType=G7 http://www.sears.com/shc/s/p_10153_12605_SPM698206301P?prdNo=1&blockNo=1&blockType=G1 Amazon:…

  • The Pantry

    I Love Saveur Magazine!

    My new favorite foodie thing is Saveur magazine.  I was given a subscription as a Christmas gift from my nephew and his wife.  Have a look at their website www.saveur.com and sign up for their newsletter; you will be glad you did.  The Editor-In-Chief is James Oseland, who you might know as a judge on Top Chef Masters, on BRAVO TV. Each month there is a new theme on which that issue is based.  The May 2011 issue is Secrets of Mexican Cooking.  Last month, April 2011, was all about sandwiches.  That is my favorite one yet.  This would be a great Mother’s Day gift or get a subscription for…

  • The Pantry

    Worlds Longest Oyster Po’Boy! Only in New Orleans!

    It was Saturday, March 26th and I was about to witness the making of the World’s Longest Oyster Po’Boy.  Well, since it had only been about an hour since I had my very first, official, New Orleans Po’Boy I was very excited.  It all happened in the French Quarter…of course, and was FREE! This was a part of the 2011 Roadfood Festival held in one of the greatest cities on earth, New Orleans, Louisiana.    On a three block long section of world famous Bourbon Street this sunny morning, about 24 of the cities best chef’s had their own 20 foot long section of French bread to adorn with own particular…

  • The Pantry

    Hurricanes at Pat O’Brien’s! A “Must-Do” in New Orleans

    So it’s my first night in NOLA, New Orleans, Louisiana.  In my previous post I wrote about my first dinner there.  Well, after that I went back to my guest house to wait for my friend Jeannie to arrive from Los Angeles.  She got to our Hotel Villa Convento after 10 pm and I pretended I was just resting rather than sleeping.   Keep in mind; I had to pretend this since Los Angeles time is two hours earlier so to both of us it was really only 8 pm.   What can I say, traveling makes me tired.  Or was it the food?  Or was it the wine?  Whatever, I was…

  • The Pantry

    New Orleans’ French Quarter for the First Time

    Well, I finally made it to New Orleans.  For years my friend, Terry Logan Israel, a Louisiana native, has been telling that it is my kind of town.  And he was right, I loved it. The occasion…okay the excuse, for visiting was the New Orleans Roadfood 2011 Festival.  There cannot be a better reason to be in New Orleans other than for the food. I arrived on Thursday afternoon hours before my three foodie travelling companions.  I took the shuttle from the airport, highly recommended because you can get from the driver, a local, the “best of” in any city.    After getting situated in my guest house, Hotel Villa Convento,…

  • The Pantry

    New, Interesting, Unusual Hors d’oeuvres, Appetizers and Starters

    If you are looking for alternates for the usual, ho-hum hors d’oeuvres, appetizers or starters, have a look at this list of some of my favorites.  1.  Sesame Ginger  Soba Noodles in Spoons This is the only hors d’oeuvres on this list that is really only for small parties…unless, of course if you choose to rent or buy several spoons (see photo).  Easy to prepare and you can make them the day before.  2.  Polenta Crostini with Balsamic Red Onion and Blue Cheese A great alternate to the usual bread crostini. 3.  Tostaditas with Corn Salsa This can be served chilled or at room temperature.  A nice feature if you are running…

  • Quick Bites,  Smörgåsbord,  The Pantry

    February Food Quotes

    “We should look for someone to eat and drink with before looking for something to eat and drink.” Epicurus (341-270 BC)  “It is a difficult matter to argue with the belly since it has no ears.” Cato the Elder (234-149 BC)  “Fish, to taste right, must swim three times—in water, in butter, and in wine.” Polish proverb  “To eat is a necessity, but to eat intelligently is and art.” La Rochefoucauld  (1613-1680)

  • Quick Bites,  Smörgåsbord,  The Pantry

    Food Sayings

    “Tis an ill cook that cannot lick his own fingers.”  William Shakespeare “It’s good food and fine words that keep me alive.”  Moliere “Cookery has become a noble art, a noble science, cooks are gentlemen.”  Robert Burton “A man seldom thinks with more earnestness of anything than he does of his dinner.”   Dr. Samuel Johnson

  • The Pantry

    Food Proverbs

    “Worries go down better with soup.”   Jewish proverb “Whatever will satisfy hunger is good food.”  Chinese proverb “Of soup and love, the first is best.”  Spanish proverb “Laughter is brightest where food is best.”  Irish proverb  

  • The Pantry

    The overlooked, inexpensive, super protein…the EGG!

    I think many of us forget that eggs are a great source of protein, and shouldn’t just be considered a “breakfast food”.   They are great hard-boiled on salads for lunch or as a snack to get you through until your next meal.  Two great dinner ideas are omelets and quiches.   Keep in mind eggs are very inexpensive.  Watch your grocery advertisements for specials.  The last time I bought them as ‘buy one, get one free’.   I hard-boiled some to eat throughout the week; I made a quiche, and used a couple for baking.  This is my quick reference for making eggs.  (Please keep in mind I live and cook at…

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