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Cynthia Clampittさんのレシピ (Page 3)

Tuesday, September 3

Tuesday, September 3

I slept in a bit–until nearly 7:00am. (Those who know me well will appreciate the humor in this representing late rising for me. I’m only a “morning…

05/16
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Kedgeree

Kedgeree

Kedgeree is a dish with a remarkably wide-ranging heritage. The concept and the word started out in India, where a dish called kichri combined rice…

04/26
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Ancient Grains

Ancient Grains

It has been several years since I worked with Maria Kijac on her highly acclaimed cookbook, The South American Table, but for the last eight months,…

03/10
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Papas Arequipeña

Papas Arequipeña

When Spanish conquistadors reached Peru, they found an incredible wealth of new foods. The potato, in particular, impressed them. Spanish soldier,…

02/11
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August 25, part 2

August 25, part 2

Then it was on to Brisbane. I had no trouble getting to Brisbane, but once I was in Brisbane, I wasn’t doing so well. I had no idea where I was…

02/11
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Charleston Chicken Perlo

Charleston Chicken Perlo

The more one travels, the more one starts seeing familiar though slightly altered words and dishes in places far from where they were first…

01/07
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Thursday, August 22

Thursday, August 22

At 7am, I landed at Kingsford Smith Airport in Sydney, Australia. I’m back.Because I will be driving for a fair bit of this vacation, often in less…

01/01
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Latin Dining in Gurnee, IL

Latin Dining in Gurnee, IL

I just finished working on a book about the history of corn. I’m also working again with Maria Baez Kijac, with whom I worked on the award-winning…

12/19
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The History Kitchen

The History Kitchen

I do a fair bit of culinary history, but I’m primarily a food historian. In case you’re not sure what the difference is, a culinary historian…

07/02
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Maine Home Cooking

Maine Home Cooking

One of the fun things about being a food historian is that it brings you into contact with other people who share your passion. I realize that is…

10/03
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