Have you ever felt intimidated about pairing food with wine? Whether you’re planning a winery picnic or hosting a wine tasting or casual gathering at home, The CD shares our favorites, from the orthodox to the non-orthodox. Goldfish crackers with rose? Cambozola Bleu with red, white, or rose? Must we always eat cheese? Absolutely not….
Category: Travel
Getting fancy in the mountains: Knife and Fork in Spruce Pine, North Carolina
I invite you to sample seasonal North Carolina meat and produce at their freshest, most respectfully prepared at Knife and Fork. Located in the breathtaking Blue Ridge Mountains in northwestern North Carolina, Knife and Fork’s delicate dishes are a surprising find far from the typical, big city devotees of the farm to table and slow…
The General Muir: New York deli meets Atlanta’s rising food scene
Far from the Big Apple, The General Muir, one of Atlanta’s hottest restaurants, combines modern precision with the vibrant traditions of New York’s Jewish delis: matzoh, pastrami, the reuben, bagels, lox, trout, and of course, a great brisket find an unexpected home alongside an eclectic mix of food trends that include burrata, lentils, beets, hangar…
A visit to Atlanta’s Krog St. Market
Today, we explore Atlanta, Georgia’s Krog St. Market, an urban food hall and recent addition to Atlanta’s food scene. Farmer’s market it is not, but its eateries and vendors showcase local products, as well as food and craft artisans that appeal to hipsters and Buy Local fans alike. The urban food hall is not a…
About that great Indian food experience in Tunis…
My best meal in Tunisia wasn’t regional food, but instead, complex Indian dishes paired with Tunisian wine: a match made in globalization heaven! I did not expect to write that my best meal in Tunisia was Indian food. Yes, I expected great couscous or perhaps the depth of flavor in Moroccan style tagines, maybe an…
A verbal Moroccan feast
Enjoy this verbal and visual Moroccan feast brought to you by two of Tunis’s acclaimed restaurants. Shared regional influences and geography unite the culinary traditions of Morocco and Tunisia, yet they are far from redundant. Moroccan cuisine is more familiar to the outside world than Tunisia’s. I have to argue that this phenomenon is for…
Tunisian wine: A surprising discovery
Tunisian wine? Such a thing exists? Across the spectrum of Tunisian food and drink, it was the quality, availability, and affordability of Tunisian wine that surprised most. How does it compare to other wines around the world? Those of you familiar with the Arab and Muslim worlds may expect alcohol to be difficult, or at least, expensive –…
Having fun with harissa, Part II: Spicy harissa hummus
Give that tired, mass-produced hummus a run for the money with a hearty homemade hummus with the smoky red pepper and chili kick of North African Harissa. Hummus will never be the same! After a few weeks in Tunisia, I was inspired to find several ways to use harissa. In my last post, I discussed…
Having fun with harissa, Part I: The harissa omelet
Whether you’re a harissa fan or harissa what?, learn about this spicy North African condiment and try out a few recipes – you’ll be hooked! Today, I’ll share a habit I started while in Tunisia on the #wholelifechallenge – limiting starches, sugars, and dairy – by incorporating harissa into an omelet for a spicy, satisfying,…
A Roman holiday in Tunisia: Picnic like the Romans did
My most memorable food adventure in Tunisia was self-made: a group picnic that made good use of Tunisian foods, French cheese, Tunisian wine, and Italian cookies, set against the backdrop of an A.D. second century amphitheatre in which thousands of Tunisian citizens of the Roman empire must have done the same while enjoying a comedic…
The Culinary Diplomat 