The Globetrotting Joys of Grilling on Skewers

The next time you grill anything on skewers, whether you call it shish kebab in Turkish, shashlik in (formerly Soviet) Georgian, brochette in France, anticucho in Peru, sosatie in South Africa, satay in Indonesia  or chuanr in China, know that you’re probably using the most ancient cooking technique of them all. You’ll also be adopting…

Quick-and-Easy Back to School Dinners

Suddenly, one moment very soon, your days of racing the kids to this playdate or that swim practice or this camp will come to an and. And you’ll sit there, facing their eyes across the dinner table, and just know they know that you know – school starts tomorrow. Sometimes this is mostly a happy…

The Strange (Somewhat Italian) Case of Meatballs and Spaghetti

For some of us it was always “meatballs and spaghetti,” while for others it was “spaghetti and meatballs.” We saw it written both ways on menus surrounded by red-checkered tablecloths and candles popped into basket-covered Chianti bottles. To actual Italians, however, it was more like, “Huh?” It is a delightful irony of American food history…

A New Flight Path for Wings

I was reading something that stopped me cold the other day – or stopped me hot, to be more precise. The least expensive part of any chicken, the part producers could barely give away a mere half-century ago, has become the single most expensive part. That, just in time for July 4th, is the mystery…

The World’s Most Exotic Spices

Due to a mashup of culture, history, geography, religion and politics, what we might have called North African food – or even Arab food or, by most associations, Middle Eastern food – has come to be known as “Mediterranean food.” In the same politicized way that, in modern America, “Persian food” sounds less dangerous than…

CELEBRATING 50 FLAVORFUL YEARS

Setting up a roadside stand that sold peaches in season and a handful of homemade jams and jellies, then building that business over half a century into a company with 150-plus products sold in all 50 states and several foreign countries seems cause for celebration. On July 6, Case D. Fischer and Mark Wieser of…

NEW PRODUCTS DEBUT AT FANCY FOOD SHOW

Fischer & Wieser Specialty Foods chose the Fancy Food Show in New York City to launch its most ambitious collection of new products in years – a dozen exciting new flavors spread over three different company brands. For the company, the annual show is a bit like a lucky penny, since its signature product –…

Figs Before They Were Newtons

It may well be the first fruit ever domesticated. It is mentioned – quite favorably, no less – in both Hebrew and Christian scriptures. And since it seems to reach back far enough in history, it may have even been eaten by dinosaurs. At least by those who weren’t busy eating each other. It is…

Culinary Adventure Wine Collection

After several years of development, Fischer & Wieser Specialty Foods is launching its first-ever Culinary Adventure Wine Collection, beginning with four increasingly respected Texas wines but with plans to incorporate vintages from Germany, Austria, Italy, Spain and France. Working with accomplished Texas vineyards and wineries until it can establish its own in Fredericksburg, the Fischer…

Fish on the Grill

For many, perhaps most, Americans, summertime is a parade of meat. That’s what happens the moment the cover comes off the backyard grill, letting those late-daylight evenings and especially weekends become festivals of smoke and flame.  There is absolutely no reason fish and other types of seafood should be left out of the party.  After…

PHARAOH’S PLEASURE BECOMES ALL-AMERICAN WATERMELON

Mark Twain, the ever-clever and ever-quotable, may have considered pompano a fish “as delicious as the lesser forms of sin.” But his gaze shifted upward to describe the watermelon, which he claimed must be “what angels eat.” Summer is prime time for watermelon, every bit as much as it is for peaches and nectarines. Not…

The Amazing ‘Small Plates’ of Spain

Along with flamenco music, the little bites of food called tapas may well be the most “Spanish” thing about Spain. But if some long-ago bartender hadn’t been trying to keep insects away from his customers’ sweet wine from Jerez, the idea might have gone undiscovered. Jerez (which the Spaniards, unlike their Latin American progeny, manage…