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Laura Silverman
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Blog Entries by Laura Silverman

How Dry I Am: Mushroom Jerky

Posted January 20, 2012 | 17:08:07 (EST)

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I'm about to pick a major bone, so if you're not in the mood -- and I'm not talking about steak for dinner -- turn away now. There's been a media pig pile on Paula Deen this week and I've got to get...

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Prelude to a Feast

Posted November 8, 2011 | 16:05:21 (EST)

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The countdown to Thanksgiving has begun, and all over the country cooks are daydreaming about their menus. I don't want to dampen your spirits, and I do realize that this is a time to throw caution to the wind and loosen your belt, but...

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Mycology Today

Posted October 25, 2011 | 18:41:19 (EST)

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the maitake motherload

You've probably heard already what a banner year this has been for wild mushroom foraging. In the wake of Hurricane Irene there was a ridiculous abundance popping up deep in the woods, in people's back yards and on suburban lawns....

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Nose-to-Tail Eating in Indonesia

Posted May 25, 2011 | 14:25:24 (EST)

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Visiting traditional food markets in foreign countries is one of the best ways to peer into everyday life and understand the appetites and traditions of the local people. I recently spent some time in Yogyakarta, Indonesia, commonly known as Jogja, the second most important...

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To Meat Or Not To Meat

Posted February 21, 2011 | 10:43:23 (EST)

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I've spent quite a lot of time ruminating over the notion of eating meat. Like a cow chewing its cud, I have tried to carefully digest what I've gleaned from reading Fast Food Nation, Omnivore's Dilemma, In Defense of Food, Eating Animals and Food...

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The Mousse That Roared

Posted November 2, 2010 | 13:29:01 (EST)

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I'm definitely a food snob of sorts. I've been known to get all uppity about faux this and that, things masquerading as other things. Margarine. Tofurkey. Miracle Whip. Why bother? (In truth, I once loved Miracle Whip on a tomato sandwich.) But sometimes a...

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Ice, Ice, Baby: Bigger Is Better

Posted October 18, 2010 | 15:18:02 (EST)

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If you're not already familiar with the craze for super-large cubes of ice in cocktails, let this be your introduction. I guess you can't call them ice cubes if they're round, huh? Although I'm no expert in the matter, I believe this concept originated...

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Eating Meaty

Posted September 29, 2010 | 12:12:04 (EST)

With the recent salmonella scares, and all I've learned about factory-farmed meat from watching Food, Inc. and reading Jonathan Safran Foer's "Eating Animals," I feel especially lucky that I have access to Dickson's Farmstand, a purveyor of locally sourced, humanely raised animals. Their shop in New York City's Chelsea Market...

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Flight Of The Concords: Grape Sorbet

Posted September 24, 2010 | 14:36:02 (EST)

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Some people get all excited about the arrival of Beaujolais Nouveau. I anxiously await the appearance of the first Concord grapes from the farm nearby. Those gorgeous purple-black clusters are a sure sign that fall is nigh. A cultivar derived from the Vitis...

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Golden Elixir: The Ultimate Chicken Stock

Posted September 14, 2010 | 15:05:31 (EST)


If you buy your chicken stock in a box or a can--even it it's the organic stuff--you'll be amazed by the difference when you make your own. Time-consuming? Not so much. Plus it's cheaper, more environmentally friendly and a lot more nutritious. You can make...

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