Once upon a time, a congregation’s nuns would bake the communion wafers. They would mix equal parts white flour and pure water until a crepe-like batter formed; then they added yeast and salt. They would ladle the mixture onto a glorified waffle maker, rigged with flat griddle plates occasionally adorned with biblical symbols. They stacked […]
eat
Omurice: The Original Comfort Food (Japan)
By Tom Godfrey My wife and I sneak down a side street in Osaka. It is quiet here–a contrast from the main drag that huddles around Tonbori River. The road is full of cafes, the occasional cyclist, and a handful of traditional buildings with wooden accents that seem to belong to another time. One of […]
Zanzibar’s Spice Dreams
By Julie Kunen The scent of warm spices wafted from the pilau steaming in its clay pot over a charcoal brazier in this restaurant in Zanzibar. Cumin, a memory of Persia. Black pepper and cinnamon, brought in dhows on the trade winds across the Indian Ocean. Rice itself, from the Ganges River delta of South […]
A Classic Fish and Chips Recipe
Where the Fish (and Chips) Are Plentiful Living in the UK for a few years, I ate my more than my fair share of fish and chips. That crispy, golden goodness sustained my family and I through countless day trips, pub afternoons, and Now that I am home in the US, it’s a meal I only […]