Michael A. Gardiner

San Diego

Freelance Food Writer at The San Diego Union-Tribune

Husband. Father. Lawyer. Food Writer (San Diego Union-Tribune, San Diego CityBeat, cookbooks). Blogger. Cook. Ex-Soccer coach. What's in your wallet?

Articles

Provence, the Cookbook

Nov 9, 2023 | thecookscook.com | Michael A. Gardiner |Denise Landis |Eva Baughman

Begin with the pastry: add the flour and salt to a bowl and whisk together. Chop the butter into cubes and rub it into the flour with your fingertips. When it has a breadcrumb-like texture, mix in the first tablespoon of water. Keep adding the water, a tablespoon at a time (four in total usually suffice), mixing and squeezing the mixture with your hands until the pastry comes together into a ball. Wrap in plastic and chill in the fridge for 30 minutes while you make the filling.
Chowders Plain and Fancy

Nov 9, 2023 | thecookscook.com | Michael A. Gardiner |Eva Baughman |Denise Landis

Chowder can be plain or fancy. All chowders are soup but not all soups are chowder. What’s the difference? If you look it up the answers are mostly noncommittal, along the lines of “chunkier than a soup and not as chunky as a stew.” In New England – the historical home base of American chowders – they will tell you it should include milk or cream. Don’t get them started on “Manhattan clam chowder,” which has neither.
Monet's Kitchen

Nov 5, 2023 | thecookscook.com | Michael A. Gardiner |Denise Landis

Share: Posted on: 11-2023 The impressionist artist, Claude Monet, lived at his home in Giverny, France from 1883 to 1926.
Chowder - Soup for the Soul

Oct 28, 2023 | thecookscook.com | Michael A. Gardiner |Denise Landis

Denise Landis: the cook writes Share: Posted on: 10-2023 All chowders are soup but not all soups are chowder. What’s the difference? If you look it up online the answers are mostly noncommittal, along the lines of “chunkier than a soup and not as chunky as a stew.” In New England – the historical home base of American chowders – they will tell you it should include milk or cream. Don’t get them started on “Manhattan clam chowder,” which has neither. I tend to be in that camp as well, though...
Souvenirs: treasures at the supermarket.

Oct 26, 2023 | thecookscook.com | Michael A. Gardiner |Denise Landis

Years ago, on our first trip to Europe, my husband and I were surprised to discover gourmet treasures at a Paris supermarket. We were looking for a snack, and as I was cruising up and down the aisles I spotted the fleur de sel – a kind of French sea salt. So expensive in New York City gourmet shops, and absurdly cheap on the Parisian supermarket shelf. Along with cheese and a baguette we bought a squat round box of salt.
Souvenirs? Try the Supermarket

Oct 22, 2023 | thecookscook.com | Michael A. Gardiner |Denise Landis

Years ago, on our first trip to Europe, my husband and I were surprised to discover that fleur de sel – a kind of French sea salt – was sold in Paris supermarkets. We were looking for a snack, and as I was cruising up and down the aisles I spotted the salt, so expensive in New York City gourmet shops and absurdly cheap on the Parisian supermarket shelf. Along with cheese and a baguette we bought a squat round box of salt.
Masala Spice Blends Made at Home

Sep 21, 2023 | thecookscook.com | Michael A. Gardiner |Diane Zatz |Denise Landis |David LaForce

Share:Posted on: 09-2023 "No store-bought blend can replicate the passion and personal touch that goes into a homemade masala." It is a journey filled with nostalgia and family tradition. Watching my parents engage in this aromatic ritual during my childhood, I was not only captivated by the delightful scents but also by the careful process. As I reminisce about those cherished memories, it becomes clear that my passion for flavor and spice blending was nurtured from an early age.
Holishkes of Jerusalem with Mixed Grill Filling

Sep 15, 2023 | thecookscook.com | Neil Nijjer |Michael A. Gardiner

For the Amba Sauce: Peel the mangos, cut the flesh of the fruit from the pit, and add it to the bowl of a food processor. Zest the lemons with a grater, reserving the fruit, and add the zest to the food processor. Pulse several times to combine, then increase the speed and process to purée, about 20 seconds. 2. Heat the olive oil in a small sauté pan over medium heat.
How Inspiration Shapes My Meals

Sep 14, 2023 | thecookscook.com | Michael A. Gardiner |Denise Landis |Neil Nijjer |Diane Zatz

Share:Posted on: 09-2023 Finding InspirationAnyone who sees my social media undoubtedly notices that it is filled with food related posts. Food is a big part of my life. On most weeknights you will find me coming upstairs from my basement home office to feed my family. For me cooking is as much about feeding my creative as feedling my family’s nutritional needs. And that creative side does not allow me to simply put food on a plate, no matter how it tastes.
Trend-spotting Specialty Foods

Jul 18, 2023 | thecookscook.com | Michael A. Gardiner |Edward Bottone |Kaela Werchniak

The Summer Fancy Food Show, which took place June 25-27 at the Javits Center in New York City and featured more than 2,200 domestic and international exhibitors, is the largest specialty food industry event in North America. In the Trends report just released from the Specialty Food Association’s Trendspotter Panel, Flavor Fluidity, Salty Snacks, One-Step Convenience, African Specialties, Asian-Inspired Snack Specialties, and Food with an Edgy Attitude were identified as the top emerging trends.