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5 Articles by Marcelle Richards found 1-5 |  |  |
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Pecan pie and more
on 11/13/09 at 9:00 am | I'm generally of the school of thought that a little bacon on anything makes it better. I must admit, however, that I was wary of bacon in desserts, until I had a bite of a gourmet chocolate bar flecked with bits of thick-cut bacon. It worked. It more than worked; it was a beautiful pork-tinged chocolate euphoria. There was something revolutionary about that sweet and savory combination, and it convinced me that bacon desserts were totally doable. |  | A veggie ropa vieja
on 10/09/09 at 9:00 am | There's a little Cuban restaurant in Los Angeles called Versailles, and it's there that I fell in love with a folksy stew called ropa vieja, or "old rags," given the appearance of the shredded beef prominently featured in this dish. Ropa vieja is roughly a Cuban equivalent to our traditional meat-and-potatoes beef stew, minus the gravy and potatoes but with wine and peppers. | | Reimagining the black bean salad
on 09/11/09 at 9:00 am | My girlfriend is on a diet in which she does not eat animal products, grains, salt, sugar or oil. People often have the same reaction that I first had, which is, "So what do you eat?" The answer is: fruit, veggies, beans, nuts and seeds. She feels great. | | The American South meets Japan
on 08/14/09 at 9:00 am | Sometimes I try to experience a region vicariously by replicating its cuisine in my home. One region in the U.S. where I've never been is the South, yet I have a major soft spot for Southern cuisine. As I've toyed with some of the foods of that region, I've lost authenticity to hybridization. I like to think of it as a melting-pot approach. | | An assertive recipe for buffalo mac 'n' cheese
on 07/17/09 at 9:00 am | Recipes are antithetical to how I cook. I measure with hollowed palms and pinched fingers and scorched taste buds. This is where the magic in cooking lies -- in all those heated moments over the stove in which dashes of this and that make something taste just right, or a little extra wine is added for good measure. | | |
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