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Ramin Ganeshram is a journalist and professional chef trained at the Institute of Culinary Education in New York City, where she has also worked as a chef instructor. Ganeshram also hold a master's degree in journalism from Columbia University. For eight years she worked as a feature writer/stringer for the New York Times regional sections and another eight years for Newsday as a food columnist and feature writer earning seven Society of Professional Journalist awards for her work and one IACP Bert Greene Award nomination.

She is the author of "Sweet Hands: Island Cooking From Trinidad & Tobago" (Hippocrene NY 2006; 2nd expanded edition 2010) and "The America I Am: Pass It Down Cookbook" (Smiley Books/Hay House 2010) (with credit for author Jeff Henderson) and "Stir It Up" (Scholastic 2010) about a teen who gets the chance to fulfill her dream of competition cooking on the Food Network. "Stir It Up!" is a Scholastic Book Fair featured selection for 2011 and 2012 and to date has sold over a quarter million copies. Ganeshram has served as a ghost-writer/recipe editor on "The Blackberry Farm Cookbook, One Big Table" and others. Ganeshram is an experienced recipe writer, editor and tester.

In addition to contributing to a variety of food publications including Saveur, Shape, Gourmet, Bon Appetit and epicurious.com, Ganeshram has written food/culture/travel articles for Islands (as contributing editor); National Geographic Traveler; Forbes Traveler; Forbes Four Seasons and many others. She is a contributor to the "Encyclopedia of World Foods" (Greenwood Press 2010) and has been a peer reviewer for the Journal of Food, Culture and Society. Her work also appears in the second edition of the IACP-award nomiated "Oxford Encyclopedia of Food & Drink in America."

Ganeshram has appeared as a judge on Food Network’s "Throwdown! with Bobby Flay" and in 2012 on "Top 5" for Travel Channel focusing on best American Islands. Her book "Future Chefs" won an IACP Cookbook of the year award and she is the ghostwriter of the best selling Sweetie Pies Cookbook. Her book Cooking With Coconut will be out from Workman/Storey in December 2016.

 

Shrimp Pasta With Classic Vinaigrette is a specialty of teen cook Arieanna McKnight of New Orleans. Credit: Dreamstime

"It must be so easy for you!" That's what I hear from fellow moms several times a week. They're talking about one of the biggest

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Candied yams with pecans is a Thanksgiving specialty in Tami Weiser's family. Credit: Tami Weiser

"I need white people lunch!" demands young Eddie Huang, played by Hudson Yang, in a trailer for the forthcoming ABC TV show "Fresh Off

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Mushroom galette. Credit: Dreamstime

Fall is apple and late-peach season, and I'm lucky enough to live in New England, where you're just as likely to find this late-season bounty

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Underwood cans of wine from the Union Wine Co. Credit: Union Wine Co.

Summer may be on its way out, but autumn weather brings a new promise of leaves to be peeped, apples to be picked and

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Gelato at Pazzo Gelato. Credit: Pazzo Gelato

Thirty years ago this month, then-President Ronald Reagan declared July National Ice Cream Month. He was the commander in chief who made it official,

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Rotary Club members from Essex, Conn., remove the nails pinning shad to cedar planks for roasting. The organization has been holding a shad festival in the river town for more than 50 years. Credit: Richard Levine

Perhaps no fish has a more fabled and forgotten place in American history than shad, a seasonal springtime fish that can be found up

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The Persian cookies nan-e berenji (rice flour cookies) and nan-e nokhodchi (chickpea flour cookies) are traditionally included in the Persian New Year celebration Nowruz. Credit: Jean Paul Vellotti

For most of the United States it's been a long, hard winter. And for those of us living in the Northeast, these past few

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BOOKS

Sweet Hands Stir It UpPass It Down Cookbook