By TULSA TO DO on Aug 6, 2010, at 3:27 PM Updated on 8/06 at 3:28 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Salsa is the kind of thing for which you don't need a precise recipe.
Chop some tomatoes and jalapenos and throw in ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
In today's Scene section, you'll find an interview with Ruth Reichl, former editor of Gourmet magazine.
In it, Reichl says the biggest change she's seen in American restaurants is that chefs are remaking them into what they want them to be. "...not just a European idea of putting your hands in your lap and having a waiter order for you."
She also says that our idea of luxury has changed. Luxury, in food terms, used to equate to caviar and lobster. Now we're more impressed with where the food came from, how fresh it is and that we know the name of the farmer who grew it.
Food Arts magazine discussed the question of "What is American cuisine?" in an issue this summer. A few ideas... "Old favorites reinterpreted for today's demanding diner." "Using the freshest local and finest imported artisanal ingredients."
But, all of those artisanal ingredients still have to be prepared. And in the category of fine dining in American cuisine, that often means chefs still have a strong knowledge of the classics -- European classics.
What's your idea of American cuisine?
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