Ari LeVaux

Editors’ Lounge

a Food Content Self-Service Buffet

All materials in this archive are copyright Ari LeVaux.  Anything you download should be with the intent to publish and compensate after having made prior arrangement to do so. None of these materials are to be shared or dispersed in any way without permission. All materials are available for direct download as word.doc and .JPG files

Hakurei: the caviar of turnips

Hakurai

The hakurei — pronounced like Samurai — was developed in the 1950s, when Japan was desperate to feed itself after World War II. Hakurei translates to “esteemed companion,” a name that, like “salad turnip” is entirely appropriate.

Fragrant Lily Dumplings

onion

I recalled that old expression, “he knows his onions,” which means that someone has in-depth knowledge of  a particular subject. In my case the subject was onions themselves, and thus I know my onions about onions. 

RiceFinger

rice, squash

When it comes to cooking rice, I consider myself something of a less muscular version of John Henry, the steel-driving man who could out pound a steam driver. I may be nothing special with a sledgehammer, but I can cook rice better than any rice cooker. I don’t even measure the amounts of rice or water I add to the pot. I just pour the rice from from a 25 pound sack until it looks like enough. And then I stick my finger in it.

Remy and the Chocolate Bean

Uncategorized

All cooking is an expression of love, but chocolate, more than most foods, confers the feeling of being loved. And for the last several years Remy has been researching the process by which chocolate is created from raw cacao beans. So when we arrived in Hawaii a few weeks ago, Remy was ready. 

Pomegranate Hummus

pomegranate

The ruby colored seeds, called arils, can turn the average cook into a culinary magician, as garnishing with pomegranate seeds entails roughly the same wrist motion of casting a spell.

English Ravioli

pasta, squash
Illustration: Chloe Buising   Butternut Squash Ravioli a la Todd English If a famous chef hands you a caviar’d cracker, it doesn’t prove anything. Like, of course it tastes good. It’s freakin’ caviar.  True culinary brilliance is revealed by the creation of extraordinary food from the most humble of building…

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