robert sietsema

food + cooking

My Sandwich

Prosicutto is precious, after all, and best savored in small quantities.
food + cooking

Dutch Treat

Apart from an unpronounceable surname, few traces of Dutchness were left in my fifth-generation immigrant family. One clue? Our family was irrationally fond of windmill cookie
food + cooking

Forgotten Cuisines of America, Part 1

The barrier islands of South Carolina are home to the Gullah, an African-American people descended from slaves brought to the southern colonies in the early 18th century.
food + cooking

For the Love of Tripe

I've never made any secret of my enthusiasm for tripe, the stomach lining of cows.
travel + culture

Corpse of Chianti

travel + culture

Getting Over in Montepulciano

Of all the wine towns in Tuscany, Montepulciano is the easiest to get to from my family's hilltop hideaway in neighboring Umbria.
food + cooking

Frank Talk

What Kobe beef is to Japan, hot dogs are to New Jersey. I've combed every corner of the state looking for the most interesting examples.
food + cooking

Decisions, Decisions

American pizza has spread across the globe like melted mozzarella, always adapting itself to local tastes.
food + cooking

Our Chinese Ambassador

food + cooking

Have We Got a Product for You

In food-related press releases, whenever I see formerly meaningful words like "healthy," and "organic," a red flag goes up.
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