Festival Season

 late summer is the time for festivals and street fairs. These are always fun to go to and see what's up and coming food wise.It's also a chance to sample fun food and drinks along with buying neat treats.

Street fairs and festivals are not necessarily booths selling cool jewelry, accessories and tees.new Jersey and especially New York City is always bustling with them. These are great places to try everything from crepes to different kinds of burritos and tacos. What's great about these get togethers is that you can try all sorts of food that you normally wouldn't It's a chance to sample different foods like chips on a sticks This is a whole potato spiralized  and then stuck on a bamboo stick. It;s deep fried to crispiness and different flavorings can be sprinkled on it.Of course festivals also have the usual hot dogs and hamburgers but some like the Ventnor New Jersey seafood Festival, held this weekend. This city directly south of Atlantic City is offering such delights as crab cakes and possibly shrimp cocktails. There will also be oysters for those who love the treats of the sea.There is also the Comfort Food Festival  in Tom's River ,New Jersey a little of the shore from Ventnor's Seafood one. This features. local businesses like the candy store Netty's that's famous for their homemade fudge and hand dipped candies.

Of course big cities are known for their September street fairs. Chicago still celebrates it's strong German heritage with an early  Octoberfest.It's a non alcoholic one at the Lincoln Park Zoo. but you can still get a cup of alcohol free beer along with brats and giant pretzels.Another non alcoholic beer fest is the city's Bavarian Block Party . There's music and bratwurst in the city's West Loop district. Naperville, Illinois hosts an Irish Festival complete with a whiskey tasting What about the West and East Coast? San Diego is hosting a  couple this weekend if you can get last minute tickets to them.One is RB Alive and it offers a wide array of food trucks, wine tasting and a beer garden. Further north in San Francisco, there is a dearth of great food fairs. Chocolate lovers can had to the San Francisco International CHocolate Salon to sample everything chocolate.There are even chocolate sculptures to admire  as you nibble on dark , milk vegan and white chocolate. Of course Manhattan hosts a wide range of food festivals and street fairs right now, There are fairs and harvest festivals right now in all the boroughs and you can sample everything from Italian to Caribbean treats throughout the month.

The weather around the country is perfect for festivals and fairs. Check out the ones in your area and enjoy.It's a great chance to sample fun food and buy cool stuff.

Chip City Cookies

 There are so many cookie companie s out there yet Chip City stands out. Why? Their cookies ar ethese huge mounds of goodness, bigger than the average round! Plus they come in all sorts of unusual and traditional flavors.

I discoivered them today in Ridgewood ,New Jersey, Any bakery featuring cookies is always worth investigating.It was a cheery place with the lure of cookies - GIANT ones 

They offered five or four choices.I wen with the safest. Chocolate chip and confetti

These are huge mounds of cookies. Chip City also had the brookie, a brownie cookie , hybrid and caramel apple cider doughnut. Their menus change weekly. You could walk into any of their Long Island, Manhattan and New Jersey stores and try a Key Lime one ,a giant cookie filled with Key lime pie filling or a peanut butter chocolate one. There are eleven flavors on rotation,

How do they taste? An odd mox of crunchy outer shell with a chewy cookie inside. They were interesting  and the chocolate chip had a good amount of chips on. The confetti one was more sugary than buttery.  Keep in mind that they are expensive. Each cookie costs a whopping five bucks!

If you like giant cookies then try Chip City ones. They're big enough for two or three people to enjoy. Try their many flavors , They're a bog cookie with a big taste

The Wildfire Aftermath

 The last few days have been horrible for those living in the Northeast. Thanks to the Canadian wildfires, we had dangerously polluted skies. worse that smoke settled on our produce . What is the exact aftermath?what can we do to ensure our fruits and veggies are safe to eat.

it's no lie that everyone was rightly scared after smoke from the Quebec and Nova Scotia provences. even though the Canadians firefightersnwere out in full force along with help from siix hundred American fire fighters, the fires raged on. It sent down a blanket of smoke that affected every aspect of life. The worst is that plants were affected .The smoke itself won;t have any major effect on veggies or fruit. However you  should wash anything from the garden or the local farmer's market. You could try a produce spray if you;re really worried  or a white vinegar soak. This will rid the skins of any impurities from smoke particles to pesticides. It's submerging your fruits and veggies in a cup of white vinegar and soaking them for fifteen minutes. Drain the water and give the produce a quick rinse, To dry, lay   your fruit and veggies out a kitchen towel until completely dry. You can also dry each piece individually if you have the time. As for those stil growing veggies in th e garden, hose them down when the smoke clears. This rinses away any residue that might have settled on them, Also apply fertilizer to encourage heathy roots and new leaves.

Is it safe to eat outside yet? It depends on where you are. Two days ago when Manhattan looked more like Mars , it was unthinkable. The city's air quality was the worst in the world along with Philadelphia and Washington D.C., The skies are clearing now and people are craving to enjoy the June weather. The answer is up to you. if you 're not too old or have very young children , then the answer is yes . However if you feel your eyes are watering and your throat scratchy, then immediately ask for an indoor table. The restaurant will be glad to accomodate you. Also try to sit as far away from the doorway as you can The door will always be opening ,letting in air with each swing. You may have to ask the manager to close any windows if they''re open too.  The last thing diners want is smoky air wafting voer their food.What about those already planned picnics and beach outings? Have the elderly and young wear masks until it's time to eat. (although masks may come off when kids hit the water)If the air quality is stillo bothersome, then look for a place where they can sit inside if it's possible.

Hopefully the Canadian wildifres won't be a harbinger of what's to come. We need to enjoy our air along with our produce , free from smoke and impurities. Its up to us to make sure this doesn't happen again.

Fun Fish Dishes

 Lenten fridays mean no meat. It does give home chefs a chance to experiment with seafood dishes. There are so many to choose from along with different kinds of fish. The recipes will make you forget steak and poultry for sure.

Melissa Clark's A Good Appetite columnin wednesday's New York Times Food section inspired me to think of other fish dishes. Her take on trout almondine was inspiring and easy to create. It's an easy cook with any white fish filet.The sauce is just a blend of lemon and butter with chives added in . serve ith wth smashed potatoes and white wine for a sophisticated intro to the weekend, The little ones may not like this so ther'es always fish and chips. You can easily buy already made filets along with Ore-Ida crinkle fries. However you  cna also make them in your air fryer. It's just creating a tasty batter out of breadcrumbs egg and flour. They could even help out in dredging the filets. . The fries cna be home made and air fried too. Use russet potatoes and give them an hout long cold water bath. This is to remove the starch and get them nice and crispy. They're then tossed in olive oil and seasoned with salt and pepper.The kids will love these with ketchup but the folks can have it with a garlicky aioli sauce.

Of course a hot brothy chowder is a great Friday  night dinner. Clam chowder comes in three variations., Manhattan, New England and Rhode Island. This is the red chowder , livened up with tomato paste. A Spanish onion is added as are chopped celery stalks. Yet ti's the melange of spices that give this soup its' distinctive flavor.There are seven cloves of galric , a pinch of red pepper and the all important thyme. This last is what imparts an earthy herby flavor to the chowder.Bay leaf can be added as well. The New England variety still has the minced clams but the chowder is It has onions too but potatoes are added (some Manhattan clam chowders also have these ) along with bacon for extra flavor ,there is also celery and butter added as well. It's usually also made with chicken broth but you can sub in vegetable broth for a truly meatless soup. The Rhode Island variety is not a blend of the Manhattan and New England but rather its' own rich mxiture of quahog clams , celery , onion and bacon cooked with a splash of Worcester sauce and white pepper for zing.

A friday night fish dinner cna be just as exciting as a weeknight meat dinner. Try any of these for a great way to bring in the weekend. They're tasty and flavorful for a great supper in,

America's Best Restaurants

 America is both a gourmand and foodie country.It's no wonder that we're home to some of the best restaurants. They're in the big cities. They grace small towns. They could be in your neighborhood. The bottom line is they offer delicious and memorable dishes.

Today's Wednesday's New York Times  Food section put out this fascinating guyide that not only mentions eateries in the US's big cities but smaller towns as well. Regular contributers such as Priya Krishna, Brett Anderson ,Kim Severson and Pete Wells to name a few. some are in big cities like Bonnies which is a favorite of Mr. Wells. Their specialty is Cantonese and Chef Calvin Eng adds American influences to his dishes like his salt and pepper squid with a hinese ranch dressing.Another Manhattan eatery  worth noting is Little Mad reviewed by Nikita Richardson. Its' highlight recipe is it' galbi, Korean grilled ribs. The city also offers The Musket Room which borrows ideas from everywhere from Spain to Lebanon to Japan. Los Angeles is another gourmand city. It has Here's Looking At You, which is favorite of contributor Tejal Rao. its' famous for its' frogs legs with salsa negra,LA. also is home to a fan favorite Kato which features Chef Jon Yao's Tainwanese dishes and tasty cocktails. Yes there are Chicago restuarants such as Dear Margaret which features the rare French Canadian menu. There is no poutine, that famed French fries and cheese dish. Instead Chefs Ryan Brousseau and lacey irby have created a smooth duck liver pate graced with pink lemon marmalade.

Smaller cities are also represented. Junco,Puerto Rico,a small town has Bacoa Finco + Fogon which features a rustic setting and good food. There is grilled shrimp over fideua with a crispy bottom. Way further north is Cafe Mutton located in Hudson New York, a bit south of Albany.It's a down home kid of place thanks to chef Shaina Loew -Bayanan's easy laid back style. You can try their fried  bologna or crepes with maple syrup.Arlington Texas has the famed Smoke "N Ash BBQ that's a fusion of Texas barbecue with Ethiopian fare thanks to owners Patrick and Fasicka Harris.Berbere spices are mixed into a spicy sauce called awaze and lacquered on brisket. Florida's sunny Coral Gables has Zitz Sim an interesting fusion eatery that Clumbian born Pablo Zitzman created. He grew up loving dim sum and teppnyaki restaurants in his native Columbia. His menu reflects it along with South Florida influences  with a guava hoisin slathered on brisket. ashland Oregon, home of the Oregon Shakespeare Festival offers Mas , a Japanese inspired menu with what Chef Josh dorcak calls Cascadian cuisine featuring the best of the region.

America is a food and foodie country. There are many great restuarants in this country. Check out the New York Times and visit one for a fun fall destination.

Vegan Vacations

It's that time of year when vacations beckon.Yet for vegans it can be rough, especially when they visit a city or resort that is more carnivore friendly. Herbivores need not worry.There are ways to get through a holiday away.

If you're adventurous, then consider vegan travel sites. One of the most meatless cities is Toronto, Canada. One neighborhood ,Parkland, is even nicknamed called Vegandale because of the large amount of vegan restaurants there.If you go , then also try the first vegan "butcher"  Yamchops that offer coconut chip bacon and beet burgers. However this fascinating New York of the North has other attractions such as a Hockey Hall of Fame and Yonge-Dundas Square which features outdoor concerts and community activities. If it's warm then visit some of the city's many beaches. A lesser known place is Campbellville, home of happily Ever Esther Farm Sanctuary. This farm, located not that far from Toronto is a sanctuary to all animals, from pigs to chicken who were slated for the slaughterhouse.It started with a little pig Esther, her two dads, realtor Steve Jenkins and Derek Walters , a magician(!) and how she grew into a 600 pound beauty. Space was needed for her so the sanctuary was created.Abused and abandoned farm animals were added in the ensuing years. As for a place to stay there is the Mohawk Inn and Convention Center, however the hotel restaurant is a chop house. Go to the nearby smaller restaurants and cafes for vegan options.

Another vegan city is  - what else - New York City. Manhattan boasts 600 (!!!) good vegetarian restaurants such as Blossom On 9th, This trendy eatery serves the Impossible Burger topped with everything from soy bacon to vegan mozzarella. They also serve a Sunday brunch complete with mimosas and bellinis. As for a quick bite go to Molly's Cupcakes which has build your own toppings cakes and cream filled ones. Manhattan is home to famed vegan Stella McCartney's store. She offers leather free shoes and bags along with ethically made clothing.They carry everything from footwear for men and women, bags and clothing. Europe also boasts vegan cities for those wanting to go overseas. London and Berlin are known for their animal consciousness.London has the humorously named Temple of Seitan which hosts a huge variety of different burgers and faux chicken. There is also Ms. Cupcake, a 100 per cent vegan restaurant. Check out the history of British veganism which started in the 1830's at Alcott House, Ham , Surrey. Berlin, home to centuries of history and amazing cathedrals has its' own chain of vegan supermarkets Veganz!Then there is Sao Paulo Brazil which boasts 280 vegan eateries plus open markets. It is also an art center so catch up on Brazilian art at Museo de Arte de Sao Paolo.

A fun vegan vacation can be had. There are cities and farm that cater to the meatless lifestyle. Visit them and enjoy a wonderful holiday.

Carolyn Robb Royal Chef Extrodinaire

 Royal chef Carolyn Robb , has cooked for the Duke and Duchess of Cornwall s well as as for William, Harry, and their mother , Diana. Her new cookbook, The Royal Touch Cookbook, (ACC Editions 2018) highlights some of the princes' favorite sweet and savory recipes along with her inspiration for the book, her mother's family ones, and ones she's made for her daughters. It is a fascinating recipe book, complete with royal notes, from Prince Charles and Diana, along with the recipe for the groom's cake Prince William and Catherine Middleton had at their 2011 wedding reception. Below is my exclusive interview with her.

·  Welcome to Foodie Pantry! My readers would like to know what inspired you to be a professional cook and a baker? · My mother was a fantastic cook and my father was amazingly green fingered, so there was always wonderful fresh produce growing in the garden. As a child I was fed delicious home-grown home-cooked food which had a big influence on me and I loved being at my mother's side in the kitchen - learning from her and helping her. The older I got the more I knew that I wanted to be a chef!

·  Who was your biggest culinary influence  growing up? Definitely my mother!

·  Did you attend any cooking academy and if so which one and where? Yes - I attended the Tante Marie School of Cookery in Surrey.

·  How did you get into the professional side of cooking and baking? Whilst I was at university I worked in a coffee shop and restaurant and then I spent a ski season working in a hotel in Switzerland - this experience reinforced to me that I wanted to. cook professionally.

·   What is the new cookbook about and what inspired you  to write about it? . It is a collection of 100 of my favourite recipes drawn from my childhood, my time as a royal chef and from the present when as a mother I love cooking for my daughters. It is a project that my mother and I discussed doing together, but sadly we never got around to it so it is written in her honour.

·  You’re famously associated with the House of Windsor. How did you become involved with them and when did HRH Prince Charles hire you? When I was at cookery school I was invited to go to Kensington Palace for an interview with TRH The Duke and Duchess of Gloucester - I worked for them for 2 years before being hired by the Prince and Princess of Wales in 1989.

·  I see from your cookbook, you also knew Diana. Did you ever meet Camilla, Duchess of Cornwall, who is also famously known for her excellent meals? I cooked for Princess Diana for 4 years and yes, I did also meet and cook for The Duchess of Cornwall.

·  What were the prince’s favorite dishes and desserts? Prince Charles loved dishes made from his home grown vegetables, and in the winter he enjoyed game. Home-made ice cream and fruit from the garden was a favourite dessert. 

·  You also cooked for a young Prince William and a young Prince Harry. What were their favorites growing up? The young princes enjoyed traditional British food such as roast chicken , roast beef and Shepherds pie.

·  Have you cooked  and baked for the latest generation of royals, namely Prince George and Princess Charlotte? No.

·  And of course, the wives of Windsor, Catherine, Duchess of Cambridge and Meghan, Duchess of Sussex. Have you met them? No.

·  Did you ever cook or bake for Her Majesty, Queen Elizabeth II and the Duke of Edinburgh? Yes I have.

·  I’m in the New York metropolitan area, where everything royal and British is adored and admired. Have you ever thought of opening up a restaurant or tea shop in Manhattan? I would love to open a tea shop, especially as baking is my great passion. I had not thought of Manhattan as a potential location, but I would never say never!

·  What is your advice to this upcoming generation of chefs? Choose your produce and ingredients carefully, use local products wherever possible and cook simply and in tune with the seasons .

·  And the last “I have to ask” question – what is your favorite savory recipe? Your favorite sweet one? There are so many things that I love, but the Pea and ham risotto in my book brings together my favourite Italian dish with a very traditional English combination - Peas with ham.  The sweet recipe that springs to mind is my 'Coffee caramel pecan streusel triangles'  whch I created as a way of combining vanilla, coffee, caramel and pecans my 'can't do without' sweet ingredients. Perfect served with coffee or as a dessert.

Summer Seafood

One of the joys of the summer season is the abundance of seafood. There's nothing like grilled scallops or a chowder made with clams and fresh vegetables. Take advantage of the sea's abundance.

Most home chefs  love working with shrimp and scallops. There's very little work, save for the shrimp deveining and they're versatile for both cooking on the grill and on the stovetop. David Tanis  had  a recipe for Thai curried shrimp in his A City Kitchen column in Wednesday's New York Times.They are marinated in a fiery rub of cumin and  coriander to spike it along with turmeric, garlic and grated ginger for ten minutes. The shrimp are then added to a sauce of coconut milk and curry leaves. That sound good but how amazing would they be if they were grilled and served on fire toasted naan? Cajun shrimp is another barbecue treat.Marinate them in a blend of olive oil, honey, paprika, sand soy sauce. Herbs such as thyme, oregano and parsley add to the complexity while cayenne pepper gives it a sharp bite. Scallops can also be grilled. Again, like shrimp , they're amenable to a variety of different spices and herbs.Unlike shrimp, they have a sweet,briny flavor that can be  enhanced with just a squeeze of lemon and lime. Think of brushing them with a lemon butter before tossing on the grill. You can even alternate them with shrimp on skewers too.

Clam, too,are big during the warmer months.Of  course there is both Manhattan and New England clam chowder. Nothing beat the Manhattan, especially if it's made with the harvests of the season. Fresh picked tomatoes are perfect for this thick soup. Celery , onions and potatoes give it its' heartiness. Make sure that it's rich with thyme, which give the chowder its' distinctive taste. You can also make the  denser New England style (although it's better during the wintry months).It's a creamy blend of clams  and potatoes, flavored with celery and onions. Whole cream is added for that thick potage mouth feel. Another summer  shellfish to enjoy  is  crab. This is the time to go crabbing in many states, especially New Jersey. It can be grilled  and served with melted butter. Just remember to pull off the tough , outer shell and clean out the insides. This will make for better tasting meat. If you have many of them , think about a crab roll sandwich which is a take on the classic lobster roll one. Mix the cooled crab meat with mayonnaise and chopped scallions. You can add a squeeze of lemon to cu the intense flavor if wanted. Pile on a hot dog bun and serve with a side. potato chips.

Summer is here and with it comes an abundance of seafood. Enjoy the ocean's harvest, whether grilled, or turned into soups and salads. They''ll make  warm weather eating that much more delicious. delicious.

Running A Classic

Le Bernardin is one of Manhattan's culinary landmarks. It literally has put New York city on the radar of serious critics and food lovers. One woman is behind its' success Maguy le Coze. Her life has been the industry Her life is the restaurant.

Alan Richman, food writer for GQ Magazine conducted the interview with Mlle. Le Coze for today's New York Times Food section. Hers is a story of duty and the familiar. She was the daughter of hotel owners in Port Navalo,Brittany , France and was waiting tables in their restaurant at the age of twelve.Her parents wanted her to take the route they did. Marry a chef, tend to his customers, be the face of the restaurant and don't look any further than the front door. That was not Mlle. Le Coze. She came of age in the militant, swinging Sixties of France.She understood their wants but realized it was not for her. She and her brother, Gilbert,  was eighteen months younger,left for Paris , He worked in the City Of Lights as did she, but modeling for the fashion houses along with working for a hairdresser.. Summers were still spent in Brittany, helping their parents. Their restaurant began in 1972  in Paris.with Gilbert adopting Japanese ways of cooking seafood. It was not an easy time. They coasted after their first good review. A second review, a disaster according to her, destroyed them , The restaurant closed after they forgot to pay taxes and the government stepped in.

Gilbert redid the menu and reopened the eatery. Thankfully there was a good review from the renowned chef, Michel Guerard, and it revived Le Berardin, named for a song their father used to sing to them.Gilbert was smarter this time. They made money with Maguy the showpiece. The money allowed her to, take  lark holidays every summer in St. Tropez. It was at this time the restaurant moved to the chicer neighborhood around the Eiffel Tower. Fascinated by New York, they branched out to Manhattan in 1984.It would not be without sadness. Gilbert died of a heart attack at age forty-nine.It still pains her to talk about it. Yet ,Le Bernardin continues to this day. in the city. The main one was sold. The chef and co-owner, Eric Ripert, still follows the basic seafood menu that Gilbert created in the early Seventies.It's mega expensive but well worth it. The vegetable tasting menu is $172 dollars. for a select range of vegetables in sauce.The chef's tasting menu is close to four hundred dollars (!) but has such dishes as caviar along with langoustime with a balsamic glaze.  Le Bernardin hasn't escaped the MeToo movement. There have been lawsuits by former workers about sexual harassment. Even one worker has accused her of fat shaming her after giving birth. Mlle. Le Coze denies it. She is frank and sensible but not relentless with her staff. She is simply a restaurant owner.

Le Bernardin will be around for a while as will Mlle. le Coze. She is  the backbone of this New York classic.She brings joi de 'vivre to the city's restaurant world.

A Top Chef Becomes A Top Entrepreneur

There are some chefs who just cook - and that defines them. Others turn their skills into a multi-level business and that also defines them. Then there is Mike Isabella who is a combination of both.He's setting the Washington DC culinary world atilt and now has a new concept, a modernist food church .

Jennifer Steinhauer interviewed Chef Isabella for yesterday's New York Times Food section. Mr. Isabella first came to prominence ten years ago when he appeared as a contestant on Top Chef. He wowed judge Tom Colicchio with a tasty pepperoni sauce. In the years in between he established eleven restaurants in Washington DC, Virginia, and Maryland.By then end of this year he'll be opening a vast food emporium at Tyson's Galleria, a McLean Virginia luxury mall. His latest venture, a French eatery, Requin will bring life to The Wharf, a refurbished  area of the Washington waterfront. This new eatery is a kind of food church being helmed by him and chef Michael Rafidi who has also has a background in southern Spanish and Moroccan cuisine. Chef Isabella has a whole globe of international restaurants, including Greek,Italian Mexican and Chinese.

Mr. Isabella is much more than a restauranteur . He is a mogul, somewhat rare in the food world. His empire is worth thirty million and it includes stands in airports and sports arenas. He has an army of six hundred workers whiich will double when the new restaurants open. This boy  from New Jersey had humble beginnings. His culinary career started at the now defunct Restaurant School of New York, did stints in Manhattan and Philadelphia. He cooked for the famed Marcus Samunessen and prolific restaurateur Stephen Starr. He experimented with eastern Mediterranean food at Zaytinya. He met Tom Colicchio at food writer , Joan Nathan's house where he pushed Mr. Nathan to let him compete on Top Chef. After the show he started Graffiato in Washington 's Chinatown section. His future lies with the success of Isabella's Eatery at the upscale mall.. It will have a variety of different cuisines from Mediterranean to Japanese , with Italian thrown in He'll also have an  ice cream parlor and a coffee bar.

Mike Isabella is beyond just a restauranteur. He is a giant in the industry  and his empire will keep growing. It will be exciting and interesting as to what he'll do next.

Seafood And "R" Months

There's been a long standing rule that you should only  eat seafood with months that have an "r" in them. That means lobster or shrimp  until May? Is that true? Or can we eat it all year round.

Long ago the "r" rule only applied to oysters which made sense,It then became more inclusive and also meant shrimp, lobsters and clams, Refrigeration a century ago was spotty at best. There was no way shellfish could be kept cool during the sweltering summer months. That only happened in cooler ones  when ice was readily available.Another reason was that the bivalves spawn in the summer so there are only young ones to catch and that there needs to be a rest for the fish to repopulate . The flavor is also different too, which can ruin an elaborate dish such as Oysters Rockefeller.One of the most compelling arguments for only eating shelled seafood in the fall and winter is the red tide. Luckily the levels on this algal bloom are now  closely monitored. It affects not only the nervous systems of marine life but also mammal  - humans included. Monitored harvesting and regular toxin testing have all but eliminated this deadly threat.

This means if you've been off seafood during the Spring and summer months, then embrace it now. It's time to try Oysters Rockefeller  - an easy two part  cook. First boil the shell fish, and let cool. Then it's just simply a mix of breadcrumbs, spinach and bacon. Tabasco sauce and Pernod, absinthe, give it flavor and a certain decadence. If you don't have absinthe, use Anisette. It's then spooning the mixture into the oysters and broiling for ten minutes in the oven. Of course, if you want something delicious and simple, try steamed mussels. What they're steamed in is up to you. Some people add beer , some add white wine and butter. They should be de-bearded  which is getting rid of the thin, sticky membranes that adhere them onto surfaces.Just grasp these strings with your thumb and forefinger , pulling firmly until it comes loose. Just discard afterwards. A little less labor intensive are clams. Fall is the perfect time for a meaty New England or Manhattan clam chowder.They're also delicious in red or white clam sauce over linguine.If you want their full, briny flavor, try them raw with either a squeeze of lemon or hot sauce. Clams can be had crudo style , cut up and marinated with citrus juices  such as lemon and lime as a kind of civic.

Start the fall with tasty shellfish and warming chowders. Enjoy clams and oysters, along with mussels in a variety of dishes. It's the season for them.

Just A Simple Bowl Of Soup

The week between Christmas and New Year's is always full of rich  treats and party foods. This can be fun for the palate but havoc on the stomach. It's best to take a break from all this and go for a simple bowl of soup - or even better broth.Have a day or two of just eating simple foods - nothing fancy . Think a hot bowl or mug with crackers- nothing else.

One of the  most detoxifying meals is a simple, clear broth. Nothing beats either a homemade or a bouillon cubed one. If you have leftover turkey you can easily make a broth out of it. The carcass does need to be cut up and cooked with celery , carrots and onion, typical stock ingredients. Home chefs can also do this with leftover chicken too. Serve as a light supper with Saltines or oyster crackers. You can make a light soup too, using whatever meat is still on the bone, more carrots, onions and celery.  Add rice or noodles for more substance. More oomph can be added with a cup of barley or orzo.Another good plain soup is pasta fagioli, . This is a bean soup, originating in Naples, Italy .It is chicken broth with the addition of tomatoes and sauce. Spinach is added for nutrients and flavor along with celery and onions. The recipe calls for red pepper flakes but if you want a tamer soup, then nix them. White cannellini beans are also added for protein and more flavor.This is a great recipe to make for New Year's Day, after a night of rich feasting.

A simple soup can be hearty as well.Chowders are always a welcome change .Most are vegetable or seafood, usually thickened up with cream or for a more basic fare, milk. One of the most famous is Manhattan clam which is a light meal in itself. It starts off with a tomato based broth  along with the addition of clams and their broth. You can get fresh clams right now but canned ones will also do.Add in potatoes and carrots along with garlic and more tomatoes. Spicing is everything with the Manhattan version so make sure you have plenty of thyme, clove and celery seed. You can also make the original New England version which is truer to the original chowder recipe of the  late 1700's and early 1800s. This requires bacon, milk or cream (preferably milk) along with bottled clam juice and chopped razor clams. You can add Worcester sauce  for some zing. A milder version is corn chowder which subs in kernels for clams. This is filling without being heavy and it's a perfect supper for these between holiday meals.

Treat your palate and stomach to a light supper of soup. A bowl is a nice change from the usual wild and heavy holiday fare. Have some for a  tasty yet soothing respite .

Food As Art

Foodies and art rarely go together  unless the art museum has a really good cafeteria such as Manhattan;s Metropolitan Art or MOMA. However food has been the subject of many a composition from cave paintings to 21st Century performance artists. Every artist has incorporated one type of food or another n their works.

If you're lucky enough to travel this summer, stop in to see a few museums. Take a good look at the some of the ones featuring feasting. Some of the ancient Romans and Greeks were much taken by the parties and celebrations around them. You can see how these influenced banquets throughout the ages. (you'll also get hungry for olives, bread and wine,make sure there's a good salumeria or deli near the museum so you can also feast afterwards).The Renaissance brought us the start of the most beautiful still lifes . They reflected the food trades of the time, such as baking, and cheese making along with butchery and wine making.

The Impressionism's work will also inspire traveling foodies to have their own picnics. Georges Seurat along with Edouard Manet depicted family as well as  racy  outings in 19th Century France. They also depicted food not as nourishment but as sensual treats.Fruit never looked riper, bursting with juice. The loaves of crusty  bread never looked crisper or yeastier.Modern artists sometimes try to make a statement with their food. Many cities have smaller, more outre galleries where  artists work in bacon(!) butter and everything in between. Performance artists will also chuck everything from chocolate sauce to spaghetti on live models. These take a bit of getting used to and if you;re not comfortable go the more traditional route.. Stick to the museums or even the smaller libraries or historical societies.New York's is featuring two centuries of beer manufacturing.This features some interesting posters and advertisements regarding brewing.

Art and food are both important in our lives. There is no nourishment for the body and sou with either. This summer discover that on your travels. The connection will both enlighten and feed you .

Manhattan's Finest Its' Bakeries

Manhattan is an amazing island. It's really a foodie's version of Eden. You can get Chinese on one corner, Italian on the next , and Belgian frites across the way. It's also a mecca for great bakeries. too. After all it is the birthplace of the cookie.

New York is teeming right now with cupcakes, thanks to Sex and the City along with the famed Magnolia Bakery down on Bleeker Street. There is also Billy's bakery that makes the same versions and then some. New York cupcakes are what other cupcakes should aspire to. There's a dense , rich cake topped with a mound of butter cream icing and some decorations whether they be sprinkles, chocolate chips or silver dragees. Cakes are phenomenal, with everything from red velvet to cannoli cream filled ones.

Since this island birthed the cookie during the Dutch rule (and is a variation of a Dutch based fried cake), expect to find any and every kind. There is the black and white - made famous on that epitome of al l New York shows, "Seinfeld" along with buttery ruggalah and Lindzer tortes. There are some good small French meringues too, belonging to some of the city's best patisseries.


This is also the island for bread. You can get every kind, from Jewish rye and challah to loaves of crusty French and Italian. There is also German pumpernickel and Arab flat bread as well to fit the variety of sandwich fillings out there too.

Manhattan has some amazing sites , most of them belonging to the food industry. If you're visiting the island, make Manhattan's bakeries your first stop.