Foodsite Magazine Picksday Friday thru Sept 19
Marty Martindale

ISTANBUL LIFE   See what it’s like taking part in a cooking class in Turkey.

CULINARY HISTORIANS OF SOUTHERN CALIFORNIA Californians have great fun with their food and grow it well. See what their Culinary Historians are up to.

PHOENICIA FOODS This specialty foods company shares interesting recipes from around the world and by course.

FM WELCOMES NEW VISITORS FROM ICELAND 
Menu Sampling LAEKJARBREKKA RESTAURANT, REYKJAVIK, ICELAND

  • Hot Smoked Puffin With Crowberries
  • Fermented Shark – If You Dare
  • Minke Whale Tataki
  • Wind Dried Fish And Crunchy Icelandic Seaweed
  • Hot Smoked Cormorant, Crowberries,
  • Icelandic Seaweed, Pickled Pearl Onion, Parsnip Puré & Sarrel
  • Hot Smoked Cormorant
  • Horse Tenderloin
  • Duck Breast And Pork Belly
  • Arctic Char
  • Strawberry Mousse, Skyr Foam & Licorice Marengue

 ROGER SMITH HOTEL IN NEW YORK CITY The RS is a fine, fun place and often hosts interesting foods conferences. Here’s some of the recipes served during their colorful Edible Series.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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