Let’s Talk Food: Airplane food

As the state postponed the reopening of trans-Pacific travel until September, we will have to wait another month to the mainland and then, hopefully, abroad again, cautiously.

Let’s Talk Food: Using local products

During these times, I hope we are buying more local products. The CSA produce boxes support local farmers, and when we have a box full of fresh, wonderful produce, we will certainly find ways to make a great meal.

Let’s Talk Food: What chefs cook at home

Thomas Keller, one of the world’s most admired chefs who owns The French Laundry in Yountville, Calif.; Bouchon in Northern California, Las Vegas and New York; Per Se in Manhattan, N.Y.; and Ad Hoc in Napa Valley, Calif., had to close his restaurants during the COVID-19 pandemic.

Let’s Talk Food: How ingredients affect a cookie

Have you been baking more cookies, often with the children who are at home right now? Make it a science project to find out what happens when you only use white sugar? Or when you only use brown sugar? Use baking powder instead of baking soda? Melt the butter instead of creaming it with the sugars?

Let’s Talk Food: Miso soup

Thank you, CF Crivellone, an islander who is currently living on the mainland, for the nice email asking about miso soup. She has some white miso and would like to be able to make a good bowl of miso soup, like the ones served in many Japanese restaurants.