Memoirs | Cook's Gazette

Basmati Rice

Basmati rice is grown in the Himalayan foothills in Northern India and Pakistan. A long-grain needle-shaped rice, it’s…

by Jaime Omar Yassin Almost twenty years ago, I travelled to my father’s homeland, Palestine. It was a…

Ingredients, Memoirs, Rice

Jasmine is a variety of long-grain aromatic rice, softer than basmati, with somewhat shorter and fatter kernels. It’s…

My mom, Barbara, was a fantastic cook and a lot of fun. I miss a great many things…

Onions—pounds and pounds of onions, both yellow and red—form the foundation of most Ethiopian dishes. They are usually…

Memoirs, To Be a Chef

It takes at least ten years to become a chef – to master the ways of a knife,…

Memoirs, To Be a Chef

For me, cooking is about speaking—putting a different narrative to the ordinary ingredients you see in your daily…

Home Cooking, Memoirs

Lunch at a home kitchen in Northern Thailand No one who cooks, cooks alone. Even at her most…

Home Cooking, Memoirs

Photo above by Steve Lebeau When I was a kid, especially in the countryside, all we did was:…

Fall 2015, Memoirs

I’ve been working in the food industry for over 35 years now, always on the kitchen side. Needless…