Rozanne Gold

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Eating Well in Asheville

Eating Well in Asheville

Photo Credit: Michael Whiteman

Asheville is a lovely town in North Carolina where hipsters meet farmers, artists meet artisans, street food meets street people, and where adventurous restaurants lure masses of hungry tourists. With an influx of Floridians escaping the heat and New Yorkers escaping the cold, it feels less “southern” and more small-scale cosmopolitan.

On business a few weeks back,…

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Sugar and Sweets

In my formative years as a budding chef and food writer, I did an unusual thing and read the mammoth Larousse Gastronomique, all 1,168 pages with its thousands of entries, cover to cover – or shall I say, from abaisse (a term used in French cookery for a sheet of rolled-out pastry) to zuppa inglese(a Neapolitan pudding). The first English edition appeared in 1971, when I was 17 and already a…

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The Culinary Gardener

For years I have been citing a directive of my own making – that one should eat, when possible, from one’s own zip code. More poetry than practical, I came up with this notion way before the farm-to-table movement, way before “local” became a destination, way before “sustainable” became a slogan. I wrote about the pleasures of eating from my window box in my first cookbook Little Meals, in 1993.…

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Chocolate + Tahini

Photo by: Jonelle Weaver

I was among the first to make ganache from chocolate and tahini (instead of cream) and invented a recipe in 1999 for a Gourmet magazine cover story.  I created a chocolate petits fours for a kosher-style meal where the mixing of meat and dairy was not allowed.  This idea is now a hot new trend and lots of chefs are exploiting tahini (sesame seed paste) to the max.  Here’s…

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New Food Trends 2015

Vegetable-flavored ice cream

At the end of every year, platoons of food professionals — consultants, chefs, writers and research firms — race to predict the trends that will influence foodies all over America and ergo the world. According to Carol Tice from Forbes, the forecast released in mid-November by Baum+ Whiteman international restaurant consultants, was “one of the most fascinating.” You…

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More Holiday Books 2014

More Holiday Books 2014

Look here for more holiday cookbook reviews and the year’s most important food trends report in the coming days and weeks. Lovely to have Eat Fresh Food: Awesome Recipes for Teen Chefs listed as a holiday book on Food Tank’s holiday book list.

  During the next few weeks, I will be cooking from and reviewing some of the year’s best books for gift-giving. They mostly are personal selections from…

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Two Great Cookbooks for Hanukkah 2014

Two Great Cookbooks for Hanukkah 2014

My private cookbook collection can’t compare to that of many of my colleagues — my 500 or so seem paltry next to collections in the thousands. But at this stage of life, I carefully curate the books I want around forever. Here are two of them — both recently published and perfect gifts for Hanukkah.

Jewish Soul Food: From Minsk to Marrakesh by Janna Gur Schocken Books, New York NY 2014 $35.00 ISBN…

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Good Stock Farm: A Great New Cooking School

Here’s why my husband and I raced up to Good Stock Farm two weeks ago. Michael, who was the founding editor of Nation’s Restaurant News, had decades earlier met Sandy D’Amato, a multi-starred chef from Milwaukee. When we learned that Sandy and his wife sold his eponymous restaurant Sanford and moved to Hatfield, Massachusetts — to open a cooking school — we immediately packed an overnight bag!

En…

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Food and Fireworks

While these sparkling recipes are designed for July 4th fireworks, they are perfect for entertaining all summer long. Three cheers for the red, white, and blue! Hope you have a festive holiday weekend.

  WATERMELON, FETA & SLIVERED BASIL SALAD This is the essence of summer entertaining. It is a marriage of sweet and salty delights. Nice to mix red and yellow watermelon if you can find it.

- 6…

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Olives, Lemons & Za'atar

Olives, Lemons & Za’atar

I’ve been writing about za’atar for decades. The haunting spice mixture, which looks like marijuana and smells like Jerusalem, has had a home in my pantry since my first trip to Israel in 1980. I use it as an earthy rub for chicken with blackened lemons; as a zippy dip mixed with good olive oil and grated parmesan; as a coating for grilled swordfish, or tossed with heirloom tomatoes and feta…

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Techno-Gastronomy in the Big Apple

Techno-Gastronomy in the Big Apple

Imagine lots of food for thought by inspired thinkers who inspire others to probe both the virtual and the tangible corners of the edible realm. This is the food + technology conference taking place in New York City on April 3 through April 5th, and I can’t wait to go.

More auspiciously called The 2014 Roger Smith Conference on Food/ From Flint Knives to Cloned Meat, the line-up includes more…

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Spring Review

It’s time for a Spring Review since beginning my blog in 2010. I’ve written more than 300 entries and wanted to share the best with you. Because of instantaneous access to one another via the Internet, the “world’s table” is now on public view. It is my goal, then, as a journalist, chef, author, restaurant consultant and food trends junkie, to help set the table with decades of perspective. When…

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Oscar Gold: Red Carpet Recipes

Oscar Gold: Red Carpet Recipes

Whether you are hosting an Oscar party tomorrow night or simply want to make yourself a festive feast, here are some recipes that I put together for Lenox that are sure to delight.

SMOKED SALMON HORS D’OEUVRES

Here, three simple ingredients become bite-size luxuries: smoked salmon rosettes and smoked salmon pinwheels. Festive and sophisticated, these are the perfect match, in flavor and color!

RO…

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Olympic Gold: Veal Steaks "Stroganoff" with Shiitakes & Portobellos

Olympic Gold: Veal Steaks “Stroganoff” with Shiitakes & Portobellos

I hope you have been enjoying watching the Olympics as much as I have. I’ve found myself wanting to indulge in a few hearty Russian classics, but how about a new-fashioned Veal Steaks “Stroganoff?” Priyatnogo appetita!

Veal Steaks “Stroganoff” with Shiitakes & Portobellos (Radically Simple, Rodale, 2010)

Flavors of fino sherry, espresso, and lemon “lift” an old-fashioned dish, generally made with…

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Game Day Drumettes

According to Claire Joyes, editor of Monet’s cooking journals, Monet had “perfected a ceremony” for…

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Super Bowl Recipe Countdown (Day 5)

Chocolate Chili with Cauliflower Popcorn From Eat Fresh Food: Awesome Recipes For Teen Chefs(Blooms…

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Super Bowl Recipe Countdown (Day 4)

Photo: Linda Greene

Shrimp Veracruz with Rice, Corn & Green Olives

This is fabulously easy to make…

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