Deena Prichep appears in the following:
Saturday, October 26, 2013
We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to the Roman Empire. What caused its decline? Historians say it boils down to taxes, and pirates.
Saturday, August 24, 2013
A new program is working to bring the same level of knowledge that sommeliers have about wine to the world of malt and hops, by turning out batches of certified beer experts known as cicerones.
Sunday, August 11, 2013
Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the version sold commercially in the U.S.? It's largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard-core versions of the drink and its tangy, sour goodness.
Saturday, August 10, 2013
Serving an entire fruit pie in the park can be a little messy. So forget the plates and forks and bake up a few hand pies instead. Baker Kim Boyce sells these picnic-friendly turnovers, filled with summer plums, peaches and berries, every day in her Portland, Ore., bakery.
Wednesday, July 24, 2013
As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there's raw fish.
Wednesday, June 26, 2013
The pasta salads of the supermarket salad bar often range from unexciting to unappetizing, and many are choked with mayonnaise. But summer is a great time to reinvent the picnic staple with fresh vegetables and flavorful dressings.
Monday, June 17, 2013
Loyal fans of young adult novelist Judy Blume have riffed on Bloomsday — a celebration of James Joyce's Ulysses — and created Blumesday to honor the author of Are You There God? It's Me Margaret, Tales of a Fourth Grade Nothing and Blubber.
Tuesday, May 28, 2013
Blind entrepreneurs who own vending machines are worried that legislative mandates to replace junk food with more healthful items will impact their business. In Oregon, the vendors are collaborating with health officials to find a happy medium.
Wednesday, May 22, 2013
When a few humble elements are combined in perfect balance, butterscotch is born. And food writer Deena Prichep says she turns this childhood favorite into a dinner-party star with counterpoints like flaky salt or crunchy nuts.
Saturday, May 11, 2013
Microscopic bugs called cheese mites are responsible for the distinctive rind and flavor of the bright orange French cheese Mimolette. But now, the FDA has blocked more than a ton of Mimolette from entering the country, because the agency says the mites left on it make it unfit for consumption.
Wednesday, March 20, 2013
At Passover, Jews all over the world sit down for a Seder meal, enacting an ancient ritual. But this year, many of them will be guided through it by a very modern text — a crowd-sourced haggadah. Designer Eileen Levinson launched a website inviting anybody who wants to contribute selections for the Passover service. It now boasts over 2,000 contributions — from children's activities to songs to interpretations of the exodus story through the lens of social justice or interfaith relationships — which people can click through to create a personally meaningful document. Deena Prichep reports on how modern technology is being used to create a varied, living document, and how this contemporary practice is very much in the age-old Passover tradition.
Sunday, March 17, 2013
In the 1960s, Irish-born Jews living in New York started the Loyal League of Yiddish Sons of Erin. The fraternal organization's biggest event was the annual St. Patrick's Day banquet, complete with green matzo balls.
Friday, March 08, 2013
Jon Underwood, a British Web designer and self-named "death entrepreneur," helps people talk about the taboo topic over tea and cake. "When we acknowledge that we're going to die, it falls back on ourselves to ask the question, 'Well, in this limited time that I've got, what's important for me to do?' " Underwood says.
Monday, May 14, 2012
Txokos are bustling, food-centered social clubs, somewhere between dinner party and fraternal lodge. And Basques often point to txokos to explain their renowned cuisine and wealth of Michelin-starred restaurants like Arzak and Mugaritz.
Thursday, April 05, 2012
Some Orthodox rabbis say that if you're keeping to the spiritual interpretation of what is kosher, you've got to get the bugs out of your vegetables.
Wednesday, January 11, 2012
As a quick snack or light meal, the flatbreads of Spain are a favorite of food writer Deena Prichep. Catalonia's cocas start with handmade yeasted dough, pulled into a thin oval like a pizza. They're topped with a flourish of veggies, herbs, meats or sweets.