robert sietsema

food + cooking

What's the Beef?

Come Saturday afternoon, there's a line out the door at Fiore's House of Quality in Hoboken, New Jersey. The Jerseyites are waiting patiently for the Italian roast beef hero....
food + cooking

Eat Like a Roman, Part 2

Maybe you’ve never heard of garum before. It’s not as common as ketchup or soy sauce, but it once had a similar function.
chefs + restaurants

The Lanky One

It's nice to know you can still stumble on Cal-Mex dishes that haven't yet reached the popular consciousness.
chefs + restaurants

Forgotten Cuisines of America, Part 3

Silicon Valley is a hotbed of up-to-the-minute Chinese restaurants, usually found in grandiose shopping malls around Cupertino and Sunnyvale.
food + cooking

Eat Like a Roman

I stumbled upon a weird ceramic vessel filled with holes. It turned out to be glirarium, a jar for breeding dormice for culinary purposes.
food + cooking

Minutes of the Institute for Oleic Research, Part 2: Guanciale

My favorite of these new offerings of cured pork is guanciale—flesh from the jaw and check of the hog, with a flavor like porky pumpkin pie.
food + cooking

Forgotten Cuisines of America, Part 2

The Hmong were a mountain people living in northern Laos when the Vietnam War spilled across the border. When the war ended, many resettled in the U.S.
food + cooking

Chinatown Market Watch

Also known as pitaya, dragon fruit is the pear of an epiphytic cactus species Hylocereus undatus.
food + cooking

Minutes of the Institute for Oleic Research: Palm Oil

The question has long dogged me: What to do with palm oil, apart from using it in Brazilian and West African cooking?
food + cooking

Pure Honey, from the South Bronx

I went to a honey tasting the other evening, and though some of the samples were from as far away as New England, the theme of the tasting was local honeys.
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