As you may have heard…this fall I embarked on an insane 36-hour odyssey with 7 like-minded foodies/winies…by private jet to my four favorite funky eats on the Eastern seaboard. We had the good sense to bring a videographer along…and now, today, you can see a compression of our gastronomic compression! Enjoy! (We’ll be doing something like this again soon…let me know if you’d like to be part of it!)
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If this classic American dish–sweet chunks of tender carrots, in a gauzy, buttery sauce–doesn’t make you think of Norman Rockwell, nothing will! But for me, recently, the dish did creep ever so slightly into the post-Rockwell era when a friend of mine made it for Thanksgiving with some non-traditional orange zest in it. The flavors nicked beautifully, and I now prefer it this way. By the way, the carrots in this recipe are cooked until quite soft, which gives more carrot-y flavor to the sauce. If you’d like a slightly firmer carrot, start with only 1 1/4 cups of chicken broth and proceed.
When I heard last week about the legal action taken against the Huy Fong company in Rosemead, California–makers of the Sriracha sauce that conquered America, and rang up $60 million in sales last year–I had all kinds of mixed emotions.
The famous potato-and-garlic purée of Greece is one of my favorite meze dips at Greek appetizer time; the combo of earthy potato, sharp garlic, tart lemon juice and fruity olive oil is extraordinary. It can also be served in other ways, such as a warm sauce at main-course time–in which case you’d thin the following recipe out with a bit more hot chicken stock. But I like it at room temperature, and very garlicky.
If you ask an Italian where the best food is in Italy, you almost always get the same answer. “Eh,” they like to say. “At my mother’s house!”…looking like “how could you be so stupid to not know that?”
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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