ITALIAN BATTAGLIA STYLE: MAKING MANICOTTI

Manicotti, an Italian favorite. (Story and photos by Peter Francis Battaglia.)

Editor’s note: Peter Francis Battaglia doesn’t just cook, he teaches. When I couldn’t find my mom’s manicotti crepe recipe I asked Peter for help. He gave me the recipe and a lesson. It brought back memories and I noticed the fillings and the methods are the same. Thank you, Peter for helping me fill another page in my mother’s handwritten cookbook and giving me the last piece … [Read more...]

CANADA: Bannock, Yukon’s Gold

Frying bannock. (Photo by Susan McKee.)

By Susan McKee I’m always on the lookout for indigenous cooking wherever I travel. Last summer, while on a trip to Canada’s Yukon Territory, I was wandering through Dawson City on my way to the Dänojà Zho Cultural Centre when the aroma of bannock stopped me. What's a traditional Scottish treat doing up in the Yukon Territory? The aroma lured me toward a young woman … [Read more...]

NEW HAMPSHIRE’S: Manor at Golden Pond Offers Vegan

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Award Winning Chef, Peter Sheedy, Offers Exceptional Vegan by Emilie C. Harting Set on a hill overlooking New Hampshire’s Squam Lake and the White Mountains, the Manor at Golden Pond, with its sprawling main house, croquet setups, swimming pool, and surrounding woods, brings to mind an English country house.  Books line the lower half of the walls … [Read more...]

SPAIN: Chocolate con Churros

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Churros and Hot Chocolate By Keith Kellett When I attend one of the Vaughantown English-language programmes, I’m always being told that the meals, while good, aren’t typically Spanish. So, any serious research into Spanish food usually is confined to tapas and snacks, which is fair enough. We’re there to give Spanish people experience in speaking English, not to … [Read more...]

GET OUT AND GRILL

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SPICE WINGS WITH THIS FLAVORSOME RUB AND MARINADE By Peter Francis Battaglia I'm not one of those chili and hot sauce fanatics, however, I love the intensity of heat, sweetness and the all around flavor profile it adds when one is not stupid with the amount added to a dish.  If you are at all put off by hot foods, maybe you've been force fed too much heat in a … [Read more...]

ITALY: Ringraziamento

The author poses beside a roasted turkey while holding its foldout paper partner.

Last year's favorite! Ringraziamento … an Italian Thanksgiving By Andrew J. Harvey During the fall of 2008 a dream of mine came true -- the opportunity to spend a semester living and studying in Italy. Having learned the Italian language, I specifically requested a host family that spoke little or no English. I arrived at Gianni and Ana Silvestri's multi-story … [Read more...]

AMSTERDAM: Dutch Treats

Entree at Haesje Claes. Photo by Keith Kellett.

by Keith Kellett Most Dutch people speak English: I believe it’s a compulsory subject in the schools, which is a good thing. Although the Dutch language is not difficult to read, especially if you speak German, it’s another thing entirely to pronounce it correctly. So, when you’re dining in Amsterdam, it’s a good idea to write down the name of the restaurant, and … [Read more...]

SPAIN: The Ultimate Tapas Party

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By Richard Frisbie When you’re hungry, any kind of food sounds good. When you are planning a dinner for fifty or sixty hungry people, tapas sounds like a brilliant idea, but is it dinner? At the Paradores Hotel in Santiago de Compostella last February, Emilio Gomez proved it was both! It was the first of ten concept dinners, each encompassing eighteen regions of … [Read more...]

LOUISIANA: ‘Tis the Season for … Crawdads, AKA Mud Bugs

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Don’t Leave Louisiana without Tasting Crawdads, at Least Once Text and photographs by Vivienne Mackie You’re sitting with the sun, warm on your face, sounds of jazz music drifting round the corner.  This is New Orleans, and you suspect there’ll be a taste adventure.  You ask the waiter for suggestions and he says, “Crawdads.” “Crawdads?” you ask.  You’d been … [Read more...]

OREGON: Chef Buehler’s Moroccan Braised Lamb and Pears

Braised lamb shank with carmelized pears and shallots. Photo courtesy of Pears Bureau Northwest.

Tickling my Inner Caveman By Deston Nokes Rarely have I felt so conflicted on how to begin eating such a gorgeous mountain of lamb, pears and shallots. My inner Fred Flintstone wanted to grab the leg bone and gnaw with unrestrained relish, but the sophisticated ambiance of Portland’s Lauro Kitchen (www.laurokitchen.com), and my refined dinner companions kept my … [Read more...]