by Stan Santos
Clicking on a tile in the mosaic below will bring up a slideshow of high-resolution photographs. Enjoy the pix.
Categories: Alice Waters, autumn, California, food photography, Italian food, vegan, vegetarian • Tags: Alice Waters, American cuisine, autumn, California, food photography, Italian food, Lidia Bastianich, vegan, vegetarian
by Stan Santos
If there’s a dish that really epitomizes the height of summer, it’s ratatouille. Wikipedia tells us that it’s a traditional French Provençal stewed vegetable dish, originating in Nice, and that the full name of the dish is ratatouille niçoise. Tomatoes are a key ingredient, with garlic, onions, courgette (zucchini), aubergine (eggplant), bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There are many recipes for ratatouille. The best known […]
Categories: Alice Waters, food, food photography, French food, recipe, summer, vegan, vegetarian • Tags: Alice Waters, eggplant, food photography, French food, Julia Child, peppers, summer, tomatoes, vegan, vegetarian
by Stan Santos
I’m just getting around to posting these pix. I was on vacation in January and the early part of February, during which I visited B’s parents in Austin, TX, and spent a week with B in the City by the Bay. One of these days I’ll have to try an In-and-Out burger. They’re supposed to be better than your typical fast food place. $32 seems like a bit much for a bowl of seafood soup, no? We had a romantic […]
Categories: Alice Waters, American cuisine, California, food, food photography, LGBT, photography, San Francisco, winter • Tags: Alice Waters, American cuisine, California, food photography, LGBT, photography, San Francisco, winter
by Stan Santos
(excerpted from the video above) Q: “We have schools across the country that are cutting gym, where they can’t afford books for the kids. Do you think it’s possible that what you’re doing, or what you’re trying to do, can really be spread all across the country — in these times?” A “In these times, it needs to be spread more than ever — that children would grow up, knowing how to cook. This is something that we don’t know […]
Categories: Alice Waters, American cuisine, food, food photography, recipe, winter • Tags: Alice Waters, American cuisine, food photography, mussels, recipe, soup, watercress, winter
by Stan Santos
There is a world of difference between chickpeas prepared from scratch, and canned versions. With the latter, what you save in terms of convenience sacrifices taste and beauty as the difference is immeasurable. An added bonus is the chickpea cooking broth, which is jam-packed with flavor. I often use it as a substitute for water when making soup, pasta or rice, or any dish where stock would normally be called for, such as risotto. Below is a vegan version of […]
Categories: Alice Waters, cooking, food, food photography, Gluten-Free, vegan, vegetarian, winter • Tags: appetizer, Chez Panisse, chickpeas, David Tanis, food photography, gluten-free, Spanish food, vegan, watercress, winter
by Stan Santos
You may have noticed a new blog format in the last day or so. That came about because someone mentioned that post (and possibly comment) visibility was an issue. With the new template, this hopefully won’t be a problem. Font sizes are larger, text color is darker, while the photography gets placed front and center. Site redesign is currently a work in progress. On my “to do” list is a primer in CSS, which is a style sheets language for […]
Categories: Alice Waters, American cuisine, food, food photography, Gluten-Free, recipe, Souper (Soup, Salad & Sammie ) Sundays, vegetarian, winter • Tags: Alice Waters, American cuisine, food photography, gluten-free, Nigella Lawson, radicchio, salad, Souper Sundays, vegetarian, winter
by Stan Santos
According to Wikipedia, summer squash are a subset of squashes that are harvested when immature (while the rind is still tender and edible). All summer squashes are the fruits of the species Cucurbita pepo (although not all squashes of this species are considered summer squashes), but they are considered vegetables in terms of culinary use. The name “summer squash” refers to the short storage life of these squashes, unlike that of winter squashes. Some varieties include: Globe zucchini — This […]
Categories: Alice Waters, food, general, summer, vegetarian, Weekend Herb Blogging • Tags: dinner, farmers' markets, gratin, heirloom vegetables, lunch, red onion, seasonal and local, slow food, summer squash, vegetarian, zucchini
by Stan Santos
Opened in 2000, Blue Hill Washington Square is the creation of Chef Dan Barber. The restaurant occupies a landmark speakeasy dating from Prohibition, just a stone’s throw away from Washington Square Park. Blue Hill’s menu showcases local food and a wine list with producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, in Pocantico Hills, New York. Click here for a review of […]
Categories: Alice Waters, food, general, New York City, spring • Tags: asparagus, Berkshire pork, Blue Hill, broccoli rabe, Dan Barber, food, gnocchi, Greenwich Village, locavorism, New York City, restaurants, ricotta, strawberries
writer + artist + activist
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