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Ari LeVaux

Food critic Ari Levaux celebrates the unique properties of rice noodles and teaches you how to make a traditional Vietnamese dish, pho ap chao bo. more

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The market for fresh greens is being disrupted by a small, colorful assortment of European dwarf lettuce heads. more

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Photo Credit: Ari levaux

This is the time of year when artichoke fans have two reasons to cheer. more

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The world's oldest surviving cookbook is a collection of Imperial Roman recipes, compiled around the 1st century AD. In the intervening millennia the book, Apicius De Re Coquinaria, has attracted plenty of interest from scholars, cooks and food nerds more

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Photo Credit: Kate Ter Haar (Flickr CC)

As the Ides of April grow near, garlic lovers across the northern hemisphere find themselves facing a similar sight: green sprouts forming in our cloves. more

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Photo Credit: Ari LeVaux

Ari LeVaux on the merits of a good salad. more

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Photo Credit: Ari LeVaux

Ari LeVaux's tactic for making tabbouleh that will blow the doors off of any other you've tried. more

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Like a good piece of sushi, an exceptional leaf wrap combines the textures and flavors necessary for a balanced, exciting yet manageable bite. more

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Green smoothies are a way to easily consume a lot of greenery without the work of chewing. more

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Many people claim to love garlic, but can't tell a hardneck from a softneck. That's like claiming to be a car guy, but not knowing the difference between a standard and automatic transmission. more

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Photo Credit: Ari LeVaux

Poke has risen to prominence in Milwaukee over the last year. Writer Ari LeVaux tells the story of his first experience with the Hawaiian dish. more

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Ari LeVaux examines the health benefits of coconut, explains the science behind their taste pairing with ketchup and offers a traditional Creole-Dominican recipe for Codfish Sancoche. more

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Whenever life gives you snow, you can make yellow snow to enjoy—lemonade snow, that is, along with other snowy treats like brown snow and red snow—by adding sugar and other flavors to pure, white snow. more

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Ari LeVaux investigates a new foodie tribe, “climatarians,” members of which, according to the New York Times, adhere to a “diet whose primary goal is to reverse climate change.” more

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Ari LeVaux sings the praises of winter farmers markets and their monumental growth in the last two decades. Recipe for potato and celery root mash included! more

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Ari LeVaux examines trends in farmers market attendance, purchasing choices, and available items and services. more

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Ari LeVaux discusses the health benefits and culinary possibilities of chicory. more

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Following a lively debate with noted food writer, Maureen Fant, Ari LeVaux tackles the question, “Does Kamut pasta exist?” Along the way, the traces the grain’s origins and best preparations. more

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Ari LeVaux explores the magic of chili peppers, teaches you a little Spanish and offers a multi-use recipe for New Mexico red chili sauce. more

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Ari LeVaux discusses his experiences with the Italian olive producers at Villa Paradiso di Pianciano, as well as the extra-virgin olive oil market at large. more

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Ari LeVaux explores how coffee and wine—acidic beverages—can enhance the flavors of succulent foods, especially meats. He shares a recipe that features the difficult-to-achieve combination of the two beverages along with chili pepper more

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