Articles

  1. Oatmeal

    by: Chef Jim Berman My younger daughter is, and always has been, quite taken by the color yellow. Yellow teddy bears. Yellow butterfly stickers. Yellow paper for which to make her favorite friend's birthday card. She insists on the yellow set of badly marred, well-worn plastic fork and knife set for every meal. "Is the dishwasher clean?" you can hear before any meal, "I need my stuff."  Yellow is her signature color, if a five year-old is needing of a signature color. And besides, it's...
  2. How To Make Spring Rolls

    by: Chef Jim Berman Springtime is sensational for reinvention. All around us there are new vegetables poking up there first little leaves of the season. The gift wrapping is an early morning shower, shrouding the plantings in a damp haze. There are wonderful fruits hitting the market from closer rather than further away. Different specimens of ingredients are afoot. With invention comes innovation. And improvisation. So, with so many delicious components for our meals, it is meaningful to...
  3. Cucumbers

    by: Chef Jim Berman The most vibrant aroma of summer comes not from the barbecue, but from the garden. Few can quibble that the verdant smell of tomato leaves rubbed against your canvas gloves or wafting scents from just torn oregano leaves does not define summer. Or plucking the swelling cantaloupes from their viney entantanglement in the patch just by the shed isn't a rewarding culmination of all the sun's hard work. Summer and, more particularly, the harvest is the decisive time to bask...
  4. How To Make Corn Beef Hash

    by: Chef Jim Berman  "They are a hash smoking culture" Robin Williams quipped, "and anybody who is a friend of the hooka [hash smoking pipe], knows Pop Tarts are exactly what you want". Robin Williams was explaining the reasoning why hunger relief included Pop Tarts in the air-drops for the Afghans. And, I thought, naively, why not just drop hash? How hard could it be for our Army cooks to whip up some hash? They are a talented bunch, preparing thousands of meals a day, surely they could...
  5. Brussels Sprouts

    by: Chef Jim Berman I distinctly recall the first time I saw a Praying Mantis. I was certain that something was terribly wrong in the world. Images of giant bugs, like I would see in imported ‘70s sci-fi films were dancing around in my 6-year old brain. Giant tarantulas, the size of a Volkswagen would join allegiance with building-size scorpions and take over the world. Well, I was sure that this Praying Mantis was a super-sized grasshopper preparing for world domination, right here in my...
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