Articles from The Rambling Epicure

Collection by Jonell Galloway

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Jonell Galloway
Switzerland: Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home Switzerland Cantons, Sour Taste, Food Art, Mustard, Spicy, Sweet, Cows, Regional, Articles
Switzerland CantonsMustardSweetRegional

Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup | The

// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,

Switzerland: Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home Switzerland Cantons, Sour Taste, Food Art, Mustard, Spicy, Sweet, Cows, Regional, Articles
Switzerland CantonsMustardSweetRegional

Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup | The

// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,

by Jonell Galloway Switzerland: Swiss-style Knepfle Pasta Knepfle is originally from Alsace in France, but it is also eaten in Switzerland, in particular in the Lipton Chicken Noodle Soup, Pasta Recipes, Soup Recipes, Swiss Recipes, French Recipes, Swiss Style, Pasta Casserole, Potato Dishes, French Food
Lipton Chicken Noodle SoupPasta RecipesFrench RecipesPasta Casserole

Switzerland: Swiss-style Knepfle Pasta | The Rambling Epicure

by Jonell Galloway Switzerland: Swiss-style Knepfle Pasta Knepfle is originally from Alsace in France, but it

Candied violets, a specialty of Tourettes-sur-Loup in the south of France My Dessert, Photo Essay, South Of France, Provence, Smoothies, Articles, Drinks, Eat, Tableware
South Of FranceProvenceDrinks

Jonell Eats her Way through Provence: A Photo Essay | The Rambling

Jonell Eats her Way through Provence: A Photo Essay by Jonell Galloway Tourettes-sur-Loup in France is the

Artichokes Farm Stand, Food Art, Artichokes, Harvest, Photography, Beautiful, Photograph, Fotografie, Photo Shoot
Farm StandArtichokesBeautifulPhotographFotografie

Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup | The

// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,

Jonell Galloway, editor, author of Spontaneous Cuisine, Mindful Eating, and Slow Food columns Wendell Berry, Food Quotes, Mindful Eating, Slow Food, Food Art, Good Times, Berries, Columns, Editor
Food QuotesGood TimesBerries

Wendell Berry on Small-scale Farming in Good Times and Bad | The

Those were hard times -- not unusual in our agricultural history -- and so a lot of the fetching and carrying

I Hate to Cook Book, Simon Says, Daily Food Quote, Simon de Swaan, The Rambling Epicure Restaurant Guide, Food Quotes, Slow Food, Cooking School, Wine Tasting, Wine Recipes, Hate, Articles, Books
Restaurant GuideFood Quotes

Mastering the Art of French Cuisine & Living

Jonell Galloway grew up on Wendell Berry and food straight from a backyard Kentucky garden. She is a freelance writer. She attended Le Cordon Bleu and La Varenne cooking schools in Paris and the Académie du Vin, worked for the GaultMillau restaurant guide and CityGuides in France and Paris and for Gannett Company in the U.S., and collaborated on Le tour du monde en 80 pains / Around the World with 80 Breads with Jean-Philippe de Tonnac in France; André Raboud, Sculptures 2002-2009 in…

A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque Wine Art, Slow Food, Wine Recipes, Food Art, Flora, Articles, Dinner, Painting, Dining
FloraDinnerPaintingDining

A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque | The

by Jonell Galloway A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque Jane Le Besque hosted a

A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque Slate Plates, Wine Art, Slow Food, Logs, Geneva, Wine Recipes, Albums, Articles, Dinner
LogsGenevaDinner

A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque | The

by Jonell Galloway A Mesolithic Dinner: Food, Wine and Art by Jane Le Besque Jane Le Besque hosted a

Cuisine and empire : cooking in world history / Rachel Laudan: Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present.

Potatoes: Endless Varieties in Switzerland | The Rambling Epicure

Potatoes: an essential part of the traditional Swiss diet. If there’s one thing we have plenty of in S

Cuisine and empire : cooking in world history / Rachel Laudan: Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present.

How to Eat Gourmet on a College Student’s Budget | The Rambling E

by Jonell Galloway When I was in college in the U.S. and France in the 70s and 80s, my kitchen was about the

Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup White Bean Soup, White Beans, Mindful Eating, Slow Food, Fennel, Celery, Onion, Cabbage, Roast
White Bean SoupWhite BeansFennelCabbage

Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup | The

Spontaneous Cuisine and food literature: The essence of pleasure is spontaneity. ~ Germaine Greer with recipe

Guanciale (Salumi Artisan Cured Meats - Seattle, WA) - Made from the jowels of the pig, a delicious bacon-like product that enhances almost any dish. Charcuterie, Pork Recipes, Cooking Recipes, How To Cook Everything, Pork Bacon, Yummy Snacks, Fett, Italian Recipes, The Cure
Cooking RecipesPork BaconYummy SnacksFett

Simple Sustenance: Roasted Red Onion, Fennel and White Bean Soup | The

// ga('create', 'UA-19395542-1', 'auto'); ga('send', 'pageview'); // ]]>The Rambling Epicure archives contain all articles and food art exhibits published before the formation of Mastering the Art of Food Writing project. You can find your way around using the dropdown menus, the search box at the top right,