Monthly Archives: April 2008

What is this doing in my shopping cart? Or how I learn not to judge others.

I admit it. I look in other people’s shopping carts during checkout. I find it fascinating. Sometimes I even think things like: “Geez, all that packaged food…. I wish people knew the pleasures of the table and how much better it is for their health if they’d only cook fresh food.” Or, here’s another one:  [...]
Posted in Uncategorized | Leave a comment

Why not? Everybody else is doing it.

They look good don’t they? When I was thinking about blogging the beignets and chicory coffee at Café du Monde in the French Quarter of New Orleans, it occurred to me that every single food person from IACP probably took the same pictures and that a pretty good number of the people who blog would [...]
Posted in Travel | 1 Comment

There’s plenty of food AND spirit in New Orleans

I’m here for the IACP conference (International association of culinary professionals) and it’s been truly inspiring. From the conference program itself to the people I’m meeting there—but it’s really New Orleans I want to talk about. Inside that conference hall, one could be anywhere. Outside on the streets there’s a lot of spirit and some [...]
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Chicken Empanadas with a Spicy-Smooth Green Salsa

I’ll be teaching a hands-on Mexican snack class at Kitchen on Fire in Berkeley on May 3 for Cinco de Mayo. This is one of the recipes I developed for the class. The recipe requires quite a few steps, but they are all easy and relatively quick. This dough is an adaptation of the empanada [...]
Posted in Latin American, entertaining | Leave a comment

Stuffed Cabbage Rolls with Sauerkraut

This particular kitchen project started out as a way to use a quart jar of sauerkraut that was over-fermented enough that it needed to be cooked, but it became a quest for a childhood flavor memory. My mother used to make Serbian stuffed cabbage dish called sarma and I’d always meant to make it. My [...]
Posted in hearty | 7 Comments
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    The recipes and images on this site belong to Vanessa Barrington. Feel free to link here and if you’d like to use a recipe or image, please ask permission first. Thank you.