Dear Friends, Welcome to EatDrinkFilms! In our fifteenth issue Patricia Unterman responds to The Lunchbox, Dina Iordanova explores the key concepts behind the "Invasion of the Cinemaniacs" series at YBCA, Meredith Brody drinks in the stars, and we travel the world in our own kitchen by sampling recipes from Simple Thai Food, plus more. (Click on "Letter from the Editors" for our full guide to this edition.)
[In the first Thai cookbook to feature quicker, more manageable recipes, the rising star behind Saveur’s "Best Regional Cuisine Blog," She Simmers, presents a collection of 100 easy, economical, and accessible Thai classics and takeout favorites. –ed.]Continue reading →
Wine is seventy to ninety percent water and contains over three hundred organic compounds, including esters, aldehydes, polyphenols and trace amounts of salts and metals. People have been making wine for about nine thousand years, but we still haven’t quite figured out how to talk about it. Continue reading →
[With the release of writer / director Ritesh Batra's debut feature The Lunchbox (2013) on Blu-ray™ Combo Pack and Digital earlier this month from Sony Pictures Home Entertainment, EatDrinkFilms invited Patty Unterman to watch and respond to this poignant story of two lonely people in India who find themselves corresponding when one of Mumbai's dabbawallahs (lunchbox deliverymen) makes a one-in-a-million delivery mix-up. –ed.]Continue reading →
I adore the now-not-so-recent revival in exquisite cocktails. My heart leaps when I pick up an exciting cocktail menu, often divided into two lists: classic cocktails, and innovative ones created by the resident mixologist. I’m especially heartened by the use of fresh fruit and vegetables, whether juiced or muddled, and fragrant herbs and spices.
As a vegan, I think the question I get asked the most by non-vegans would have to be: “But isn’t it so hard?” My immediate response is a firm and confident: “Absolutely not!” Because guess what? It’s not difficult to eat real food. It’s actually much easier on your demeanor, your body, and your pocketbook. Which brings me to the second most common question: “Yeah, but it’s like crazy expensive right?” Well, yes and no. Continue reading →
This staple of American kitchens seems to have sunk into a rut in recent decades. There’s stew with carrots, where vital nutrients are often reduced to orange mush. There’s the carrot-raisin-mayo mix that still shows up at potlucks and salad bars. Fortunately, molded lime gelatin with shredded carrots went away with the 1960’s. Carrot and celery sticks, ho-hum nutrition, are put out with dips at most football parties. And carrot cake with pineapple, while not bad, also is a passé standard. Continue reading →