Why we eat what we eat - the stories behind the recipes.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 183 | Founded | 4 years ago | Last Issue | 21 days ago |
| Active | |||||
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americanfoodroots.substack.comLatest Issues
A crawfish boil: sucking heads, pinching tails
This story first appeared February 27, 2013 in American Food Roots. It has been updated.
Crawfish boils are a Louisiana spring/summer specialty.
When my oldest son celebrated his eighth birthday, we let him choose the restaurant for a sp...
Spring tastes like rhubarb
Rhubarb means winter is over in the upper Midwest. When the snow finally melts, the green shoots of the rhubarb are often the first sign that spring has made it. This is one tough plant and one of the few perennial vegetables hardy enough t...
A Hot Brown is a good bet for Kentucky Derby
This story first appeared in American Food Roots on March 13, 2013. It has been updated. This is part of an occasional series on the American sandwich.
If you want your Kentucky Derby party to win by at least a furlong, you’re going to hav...
As American as Boston brown bread
This article was in response to an American Food Roots feature to help readers find lost recipes. This piece first appeared in American Food Roots July 3, 2013, and has been updated. Let us know if you’re looking for a recipe you’ve lost an...
Foraging for flavor: Spring really gets into the weeds
Wild ramps are available for a brief time in early spring. Photo by Bonny Wolf
Ralph Waldo Emerson said, a weed is “a plant whose virtues have not yet been discovered.”
Farmers, foragers and folks who live in the country have long known...
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Authors
The writers behind this newsletter.
American Food Roots addresses the question: “Why do we eat what we eat?” The answer depends, of course, on where you live, where you used to live, where your grandparents lived. It’s all there on the American plate.
Author of Italian cookbooks; freelance food writer & recipe developer; cooking teacher; small group culinary tours and food writing workshops in Italy.
All rights reserved, all wrongs reversed
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