Los Angeles: The Taste 2012

THE TASTE 2012 is Los Angeles Times’ annual three-day food festival thattakes place over Labor Day weekend at Paramount Studios. The five events highlight Southern California’s culinary scene, each featuring unlimited food and drink tastings from standout local restaurants and chefs, along with cooking and mixology demonstrations, wine seminars and panel discussions. A portion of the ticket sales will benefit Collins College of Hospitality Management at Cal Poly Pomona and the Los Angeles Times Family Fund’s Summer Camp Campaign.  READ MORE INFO, DATES AND TIMES 

See photo Gallery from 2012

Chef at the Taste serving dessert at Taste 2012
Photo by Multiculturalcookingnetwork.com

Does salt make watermelon sweeter?

This question has come up about the combination Watermelon and salt began on our face book page when a fan shared a picture of a soda sold in Japan with a salty watermelon flavor.  Simultaneously there has been ongoing discussion about this combination in the linkedIn  Food Blogger group.  We found an article which asks the question” Does salt make watermelon sweeter?”  Then it answers it: http://bakingbites.com/2011/08/does-salt-make-watermelon-sweeter/

Most Expensive Foods: Japan’s Densuke Watermelons


japanes watermelon

When asked to describe a watermelon, one might use the colors red, white, green, or pink. How about black? The Densuke watermelon is a Japanese favorite and differs from its traditional (and less expensive) cousin in its rich black coloring.

Only grown on the island of Hokkaido, Japan, Densuke watermelons are known for their dark, flawless skin and sweet, crisp flesh. An absolute rarity, the first 100 of the initial harvesting season usually sell for hefty prices (Be prepared to spend $4000-$6000). Square shaped Densukes are even more expensive than their bowling ball counterparts. Only about 10,000 of the generally heavy fruits are harvested annually.

Find out more about the Densuke and the many other colorful watermelon varieties here.

A World of Knowledge about Lucy Liu

Lucy Liu is an Asian American Actress.  Both of Liu’s parents were immigrants from Taiwan and are of Chinese descent. She has been in the public eye since the 90’s.   She was often a scene stealer in Ally McBeal, featured in Kill Bill, Charlie’s Angel’s  and is set to play in the new Sherlock Holmes TV show as Dr. Watson, talk about not type casting.  Watson goes from a White middle age man to an Asian woman.

British Website Metro  caught up with Liu for an interview.  Here are just a few questions and answers we think MCCN fans/Lucy Liu fans will find intriguing.  Click Here for the Full Interview

What’s your favourite food?

Sushi. I eat it all the time because it’s light and you can just run into some place and buy it pre-packaged. It’s finger food, so it’s easy. I’m not a huge soy sauce person. Asian people don’t actually use soy sauce a lot. White people do. They put it everywhere, they treat it like ketchup. You don’t really see Asian people using soy sauce, just so you know.

What about health tips?

Drink lots of water and do Pilates.

Is it also true that you speak six languages?

Yes, but not well. We only spoke Mandarin growing up. When my older sister went to school, we started learning English. I also speak a little Spanish, I’m taking Italian, and I took Japanese and French. I’d love to take an intensive French course so I can become fluent. When you travel as much as I do, it’s so great to be able to go somewhere and understand people. It opens up your world.

Bohemian Wedding Table Settings

Just get a load of the creative expressions of the Bohemian wedding.

Below, Towering red, pink, and purple centerpieces by Penny Blooms Floral Design added pops of color against the brilliant purple tablecloth. Completing the look, tall candlesticks surrounded the floral centerpieces for a touch of romance.


Stir-Fried Glass Noodles With Beef and Spinach Recipe

Recipe from Asian Flavors Diabetes Cookbook
Photo Credit: LINDSEY / The Washington Post

Stir-Fried Glass Noodles With Beef and Spinach

(This a take on Korean Chap Chae by Award Winning Cookbook Author Corinne Trang)

Babka Cupcakes with Crumb Topping Recipe

With high holidays in mind Paula Shoyer, author of  The Kosher Baker came up with the dessert recipe for babka cupcakes. These mini Babkas can be made ahead of time when the kitchen is not so frenzied. Store them in plastic at room temperature for up to four days or freeze up to three months.


  • 1/4 cup warm water
  • 1/2 ounce (2 envelopes) active dry yeast
  • 1 1/4 cups plus 1 teaspoon sugar, divided
  • 2 1/2 cups all-purpose flour
  • 1 ½ cups (3 sticks) parve margarine, softened, divided, plus extra for greasing muffin pan
  • 1 large egg plus 1 white
  • ¼ cup parve unsweetened cocoa
  • 1/3 cup parve mini or regular-size chocolate chips

Crumb Topping:

  • 1/4 cup sugar
  • 1 tablespoon flour
  • 4 teaspoons canola or vegetable oil
  • 1/4 teaspoon ground cinnamon


Patti La Belle’s Cabbage Shuffle Recipe As Spicy As She Is

Singer Patti LaBelle is known for her amazing voice but among family and friends she is known for cooking.  Her collection of recipe as are wide as her range as a vocalist.  She says friends such Cyndia Lauper, Natalie Cole and more don’t just drive by the house but rather they drop in for a meal.

Watch Video


Film and Foodie Review of Sparkle

The name is the same. The premise is generally the same but the execution of the story takes a new path while beating to a new drum for a new generation in the remake of Sparkle Instead of Harlem the setting is Detroit.  Aside from some familiar songs,Carmen Ejogo (Jefferson in Paris) is the element bringsSparkle of old and new together with her performance as Sista.  At time she embodies Lonette McKee yet she offers her own brand to the interpretation.  Deep in my heart I wish she was playing opposite the acting chops the likes of the talent Mary Alice, the original woman cast as the mother of the three daughters.  However, I understand this was Whitney Houston’s dream to make and it serves as a beautiful goodbye to a beloved singer. READ MORE

Film Producer TD Jakes and Singer/Actress Jordan Sparks

Something Sweet About Baltimore: Fenwick Bakery


Photo by Crystal A. Johnson of Multiculturalcookingnetwork.com
Fenwick Bakery in Baltimore

While recently visiting a friend in Parkville, MD a suburb of Baltimore I took a stroll down Harford Rd.  There are many old establishments including Fenwick’s bakery, around since 1913.  The Harford Rd business is a relocation from the humble origins of business at Columbia Ave, now Washington Blvd. Expect your sweet treats to be baked by Chef Al, baking at Fenwick’s since 1979.  Longtime customer of 15 years, Taylor says the French Apple pie, sweet potato pie, jelly and cream doughnuts are his favorites.

Among the more popular pies is the peach pie. The right time of year to grab one is September.  Fall of course is pumpkin season.  However, what impressed me the most were the petite Baltimore Ravens football cakes no bigger than a cupcake with with rich chocolate and purple decorated lacing.

Another one of their classic items is the Marshmallow doughnut.  This is a good time to have a big mouth.