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Food for Tuesday, November 11, 2008

A flavor odyssey

It was a scene to savor: At the podium an Indian man and a Lebanese woman were introducing a panel led by an Iranian woman. Sitting on one side were a Spanish man and a Greek woman who’d already spoken, along with representatives from Turkey, Israel, Italy and Morocco — and quite a few rapt Americans.

Lamb Shanks Braised in Merlot, Saffron and Rose Water

6 lamb shanks

Saffron Steamed Rice With Golden Crust

Saffron water:

Patatas Bravas (Fried potatoes with brava sauce and allioli)

For the Brava Sauce:

Moroccan Salad with Raisins

1 cup raisins

Getting it together

As you know, I’ve been fretting over the economy recently. I was feeling a bit better (especially when the Dow spurted up 1,000 points last week for no apparent reason other than to restore my faith in the randomness of the universe). But I’m frantic again today. I just realized that another huge industry is about to go under.

Fragrant spices enhance holiday baking

For many of us, holiday baking is among the happiest of our childhood memories, calling up festive aromas and flavors, and reminding us of pleasures shared with family and friends.

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