Joyce Goldstein has written 28 cookbooks, been a chef at Chez Panisse and her own Mediterranean restaurant Square One in San Francisco. Currently she is a consultant to restaurants and for product/recipe development. Her recipes present the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa.
She has selected some recipes for our readers from two of her books, The New Mediterranean Jewish Table and Saffron Shores.
Assembled by Gary Meyer
Food and beverages play an important part in our love lives. Enjoy a sampling of Valentine images around food and drink, vintage and current. We even link to a few recipes.
To celebrate the opening the new documentary Julia EatDrinkFilms is pleased to offer our readers four of Julia Child’s favorite recipes: Coq au Vin, Gratin Dauphinois and for dessert, La Tarte des Demoiselles Tatin. Plus one of her most famous dishes, Boeuf Bourguignon. We have some videos of Julia cooking on her own show and on David Letterman, the SNL spoof which Ms Child loved and more. Bon Appetit.
Julia opens exclusively in theaters throughout November, 2021. For more information go to the Official Website.
Music multi-hyphenate Ben Fong Torres’ sister Shirley Fong-Torres was a chef, writer and created food tours of San Francisco’s Chinatown.
Shirley’s easy—and classic—recipe for congee (rice porridge) is one of C.J. Hirschfield’s all-time favorites; perfect for cold nights.
by Gary Meyer
At 94, Diana Kennedy has a youthful spirit and energy. She lives on her own, completely off-the-grid in a solar-powered house that she designed in the mountains of Michoacán. She has shared a few favorite recipes with EatDrinkFilms readers.
Elizabeth Carroll’s feature documentary Nothing Fancy: Diana Kennedy is showing at the Legacy Film Festival, May 24-31, 2021, as part of a program on food, “Savory Traditions.”
To celebrate the film’s release there was a celebration and discussion between the filmmaker and several celebrated chefs who have learned from Kennedy.
The entire conversation can be watched anytime by clicking here.
By The Bearded Butchers
Virtually everyone has the experience of making a dish that just seems to be lacking something. The problem is, though, you can rarely figure out what that is. Well, you can let yourself off the hook. In reality, most recipes tend to be rather basic.
David Kinch is the owner-chef of Manresa, a three-star Michelin restaurant in Los Gatos, California. Kinch took the entire crew for a one-of-a-kind collaboration with three legendary French chefs at their iconic restaurants in Paris, Provence, and Marseille. Continue reading
By Cari Borja
“tell me and i forget, teach me and i may remember,
involve me and i learn.
from salon #58 in Berkeley, CA studio, from SF Chronicle article
Ahh, the idea of being in a kitchen again ~ not mine, but someone else’s with others, (or even the kitchen I once had in my design studio in Berkeley, above) ~ apprenticing, learning, collaborating in the same tactile real space as other human beings (that I’m not related to)… making things and tasting things and giving others something they never knew they even wanted? I didn’t think I would actually have to imagine this, crave this even, as much as I do right now.
By Gary Meyer
The other morning I woke up and read on my phone that it was National Waffle Day. Why not celebrate?
by C.J. Hirschfield
The experience of walking into Oaktown Spice Shop across from Oakland’s Lake Merritt was unique. You’d stop, inhale deeply, and smile. You’d immediately engage with the staff– and other customers– about what spices they’d suggest for various dishes, and just feel thankful that such a special place exists in the neighborhood.
By Julie Lindow
Meeting the various food purveyors and trying their products at the 2020 Fancy Food show inspired me to learn ways to use some of these products as part of my own breakfasts at home.
I have selected some favorite recipes offered by several of the companies I wrote about in ‘My Fancy Future Breakfast.”
eatdrinkfilms.com 