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Cookbook Challenge

I have a huge number of cookbooks that never seems to get smaller even though I give away quite a few. I find that I use them when I plan a "theme" lunch or dinner. If I decide to plan a New Orleans meal, I pull down 4 or 5 NOLA cookbooks and go through them to decide a menu. Same thing for Italian, Spanish, Moroccan, or whatever.

Jun 18, 2015
willward in Home Cooking

Moroccan groceries / preserved lemons

Thanks for the tips. I´m off to Astoria tomorrow to look. Actually Chelsea Market now has a spice store that sells spices in big open pots, like they do in Morocco. I found some spices there but it was expensive.

May 03, 2015
willward in Manhattan

Moroccan groceries / preserved lemons

I am having trouble finding Moroccan foods in NYC. The best in the Middle East. It´s really rare here but everywhere in France and Spain (as well as the shish kabob places that we have in the U.S.) I am looking for couscous and tangine spices. Maggi makes a wonderful Harira soup mix that is a great start for a delicious main dish soup with merguez sausage, garbanzos and lentils seasoned liberally with harissa. Can´t find it at Kalyustan´s or other arab groceries. In NYC, that seems to mean Turkish and Greek rather than north African. I hope I´m wrong and just haven´t found good sources.

May 02, 2015
willward in Manhattan

Curry: red, green, yellow. What's the difference?

The basic principle of Thai cuisine is sweet (palm sugar), sour (tamarind paste) and salt (fish sauce). There are distinct kinds of curry paste (look in the store and you'll see all the different types). The skill comes with mixing the ingredients skillfully, often with coconut cream/milk. Even non-curry dishes use this sweet/sour/salt principle.

Aug 15, 2013
willward in General Topics

Curry: red, green, yellow. What's the difference?

Yellow curry is similar to Indian curry and mild. Mussleman curry is very mild (and means Muslim curry). Penang curry is a little hotter. Red curry is hot. Green curry is the hottest of all. I use Penang mostly. It has a bite but is not overwhelming like the green curry can sometimes be.

Aug 09, 2013
willward in General Topics
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Food Magazines: Out with the Old?

Gourmet magazine was always about upper-class dining, in restaurants all over the world. It was never about coping in the tiny kitchen. Additionally, the latest Gourmet issues have serious articles about various food topics, including the inroads that trans fats have made in our diets and why. The Oct. issue has major articles on fishing in Texas, eating in homes throughout Italy, and family cooking on a farm. Food and Wine is much more about restaurant dining and fine wines--the better to use your American Express card--the company that publishes the magazine.
Remember that 50 years ago, when Gourmet started, not many Americans knew much about the cuisine of various countries--now we do, so the editors have to look for the new.

Oct 05, 2006
willward in Features