Rachel Laudan

I’ve just returned from the main annual meeting of a group called the International Association of Culinary Professionals in New Orleans. It’s an interesting umbrella organization that offers shelter to those interested in food who don’t find a natural home elsewhere. I rubbed shoulders with food stylists, journalists, owners of gourmet shops, tour leaders, cooking [...]

I’ve pulled this comment by Diana Buja on boza out of the comment section where it tends to stay hidden. Here’s what she has to say: “I just got back a few days ago from doing some work in local markets in the east of Burundi, where an equivalent to buza is made of sorghum. [...]

Agua de piña (pineapple water) is a winner. Because it’s a strong taste, you don’t need much fruit. A small pineapple should yield two big pitchers of water. Twist off the tuft of leaves. Cut off the outside of the pineapple. You don’t have to be very careful about this because you will be straining [...]