Tofu, Tempeh, and Other Soy Delights
Find this out-of-print but never out-of-date book from Rodale Press, 1984 at Amazon.The post Tofu, Tempeh, and Other Soy Delights appeared first on Camille Cusumano.
View ArticleA Splendid Duck
THE MOST memorable duck I ever ate was a canard cooked up slowly, willfully, by my friend Suzanne when we were on a summer work program in France. We were young and impoverished students, enriching...
View ArticleDelighting in Dungeness
Winter is Dungeness crab season; it’s time to get cracking. By Camille Cusumano Original article published in Via Magazine. Consider a mollusk such as the escargot. It would be nothing but a garden...
View ArticleSavoring Patagonia
Dark peaks, many still cloaked in snow, rag the horizon. Besides the druid-like towers, a formation called the Cuernos del Paine rises above Lago Pehoé, one of many lakes we passed, whose waters seem...
View ArticleEat, Dance, Love – Buenos Aires
MY friend Patricia and I were singing shamelessly at the top of our lungs, waving our arms to suitably dramatize the already dramatic lyrics. We sat in the front row of the tango show at the Dandi...
View ArticleOregon Coast, Los Angeles Times
Read the original article here. August 26, 2012 FLORENCE, Ore. — My mind drifts back to Ken Kesey’s 1964 novel, “Sometimes a Great Notion,” as my friend Rob and I drive west from Eugene to the Oregon...
View ArticleLa Cuccìa – Santa Lucia’s dish
La cuccia he quick method is below. I prefer the real thing, using whole wheat berries. This year I'm using hard red wheat berries from Whole Foods (photo). In a good stainless steel pot, I will soak...
View ArticleFuraha (Joy) Guest House, Nairobi, Kenya
Furaha Guest House in Gigiri, Nairobi is wonderful.The post Furaha (Joy) Guest House, Nairobi, Kenya appeared first on Camille Cusumano.
View ArticleTango with a Stranger, NGT
Now and then in Buenos Aires, I have the urge to rub against a man I’ve never met. When that occurs, I usually go to La Boca, the barrio that throbs with the afterglow of Italian immigrants who The...
View ArticleTofu, Tempeh, and Other Soy Delights
Find this out-of-print but never out-of-date book from Rodale Press, 1984 at Amazon.
View ArticleA Splendid Duck
THE MOST memorable duck I ever ate was a canard cooked up slowly, willfully, by my friend Suzanne when we were on a summer work program in France. We were young and impoverished students, enriching...
View ArticleDelighting in Dungeness
Winter is Dungeness crab season; it’s time to get cracking. By Camille Cusumano Original article published in Via Magazine. Consider a mollusk such as the escargot. It would be nothing but a garden...
View ArticleSavoring Patagonia
Dark peaks, many still cloaked in snow, rag the horizon. Besides the druid-like towers, a formation called the Cuernos del Paine rises above Lago Pehoé, one of many lakes we passed, whose waters seem...
View ArticleOregon Coast, Los Angeles Times
Read the original article here. August 26, 2012 FLORENCE, Ore. — My mind drifts back to Ken Kesey’s 1964 novel, “Sometimes a Great Notion,” as my friend Rob and I drive west from Eugene to the Oregon...
View ArticleLa Cuccìa – Santa Lucia’s dish
La cuccia he quick method is below. I prefer the real thing, using whole wheat berries. This year I'm using hard red wheat berries from Whole Foods (photo). In a good stainless steel pot, I will soak...
View ArticleFuraha (Joy) Guest House, Nairobi, Kenya
Furaha Guest House in Gigiri, Nairobi is wonderful.
View ArticleTango with a Stranger, NGT
Now and then in Buenos Aires, I have the urge to rub against a man I’ve never met. When that occurs, I usually go to La Boca, the barrio that throbs with the afterglow of Italian immigrants who
View ArticleTofu, Tempeh, and Other Soy Delights
Find this out-of-print but never out-of-date book from Rodale Press, 1984 at Amazon.
View ArticleA Splendid Duck
THE MOST memorable duck I ever ate was a canard cooked up slowly, willfully, by my friend Suzanne when we were on a summer work program in France. We were young and impoverished students, enriching...
View ArticleSavoring Patagonia
Dark peaks, many still cloaked in snow, rag the horizon. Besides the druid-like towers, a formation called the Cuernos del Paine rises above Lago Pehoé, one of many lakes we passed, whose waters seem...
View Article
