Debbie Salomon
Burlington Free Press
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Past articles by Debbie:
Table Talk: The food of ‘Downton Abbey’
With the curtain falling on “Downton Abbey,” the best soap opera ever to cross the pond, I must revisit the food element which — although less-pronounced than in “The Sopranos” — extrapolated a lifestyle. If you haven’t watched, for shame. Find someone who owns the entire series, or chip in with friends and order the DVDs from Amazon. I watch mine often enough to know the script by heart, yet… → Read More
Table Talk: Holiday baking tips
Here is a primer – or refresher – on the basics, aimed at occasional bakers. → Read More
A Thanksgiving course in Blanketology
Every year I repeat the turkey-in-a-blanket method, hoping to attract new followers → Read More
Salomon: Food matches (not) made in Heaven
‘The commercial food think tank needs an infusion of common sense, not chai seeds,’ columnist says. → Read More
Kitchen helpers — plain and simple
A celebration of products that can be used to a cook’s advantage → Read More
Tale of Bernie and the sandwich
Bernie got his taste of Brooklyn and I got about 2,000 words. → Read More
Some of Debbie Salomon’s favorite things
Old, new, tried-and-true goodies. → Read More
Don’t let that eggplant spook you
Never has any vegetable (except, perhaps, Brussels sprouts) suffered such injustice. → Read More
Table Talk: Wake up and smell the whatever
Let’s hear it for those non-traditional breakfasts. → Read More
Be a smart cookie — go the homemade route
Cookies have opened many doors for me. This came to mind last week as the surviving Grateful Dead made a final lap across America. I recalled how their Highgate concert in June, 1995, changed the Vermont landscape for an entire summer. Eventually the Deadheads, their dogs, their grilled cheese sandwiches and rainbow attire moved on — but not before inspiring Ben & Jerry’s Cherry Garcia, which… → Read More
The time is (almost) ripe for strawberries
Rripe local berries make the long distance kind taste like pink Styrofoam. → Read More
Table Talk: Sweeping up the crumbs
A look at latest food developments that made news. → Read More
Eggs are not just for decorating
Eggs are the cheapest, most readily available protein. → Read More
New twists on golden oldies from the oven
Quick breads are ageless, timeless and priceless. → Read More
Fab food ad fads tell who we are
Love sells — always has, always will. → Read More
Table Talk: Eat your fruit
So much more than apples and oranges to have. → Read More
Eating your way through February
There are many major and minor events to celebrate with food. → Read More
A different kind of soup is on
During the winter I make homemade soup out of whatever's in the fridge. → Read More
Lightening the latkes load
Here it is, a few days before Christmas, the middle of Hanukkah. Hanukkah gets more ink every year, with the National Menorah illuminated near the White House and latkes, the iconic dish, fronting food magazines. Trouble is, only so much can be said and done concerning latkes. Either they are good — thin, light and crisp — or horrible: thick, soggy, greasy. The other problem is that everybody’s… → Read More
Hark, foodies! Look outside the box
As though TV, catalogs and newspaper inserts weren’t enough, come early December every foodie talking head offers gift suggestions. Mine have usually been what not to buy, starting with single-use space-gobbling appliances like a cake pops baker, an iced tea machine, a margarita maker and a hot dog griller. This year’s thumbs down goes to the Bacon Bowl, a plastic thingamajig around which your… → Read More