Rachel Laudan

A couple of days ago, following a suggestion of Adam Balic, I made a dish from Catalonia that uses techniques and ingredients that are very similar to those used in making Mexican mole. It also followed up on a conversation with a young woman in Catalonia earlier this year. She launched into [...]

This Friday September 21st from 3 to 4 Central Time I’ll be chatting with Jean Feraca of Here on Earth: Radio without Borders, a prizewinning program produced by Wisconsin Public Radio. Every Friday she dedicates the hour to food. I’m delighted to be included as the archive shows that she has interviewed some [...]

Living in Mexico means that you get a different perspective on Mexican food. In the States it’s usually seen through the eyes of authors such as Diana Kennedy, Rick Bayliss, Zarela Martínez, and so on. Wonderful interpreters, all of them. But their focus is cooking, not the culinary scene.
Not surprisingly they are not the [...]