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Panning The Globe

Panning The Globe is my food blog, where I search for and share wonderful recipes, cooking inspiration and cultural findings from every country in the world. I love food, recipes, cooking, and sharing good things!

  • Website
  • Location: Newton, Massachusetts
  • Favorite foods: spaghetti and meatballs, dark chocolate, roasted brussels sprouts, caramelized onions, arugula
  • Last bite on earth: My last supper would be angel hair with a rich garlicky tomato sauce, tender juicy meatballs, ricotta, melty mozzarella and parmigiana mixed in! Topped with lots of fresh slivered basil!

The Food Lab: Baking Powder vs. Baking Soda

This is a fascinating article! I have a food blog about world cuisine. I wanted to do a piece on Danish Aebleskivers - pancake balls, and I don't have much experience with baking or anything that involves batter. I found lot of aebleskiver recipes calling for all different amounts of baking soda and baking powder and I started asking friends and family about the difference between the two. My brother Luke - who loves your site - sent me this article. I used your science to construct my recipe. It turned out great! Thanks so much. Here's the link, if you're interested: http://www.panningtheglobe.com/2013/11/17/danish-aebleskivers/
Best, Lisa

Lactose intolerance, how to deal with it?

I am completely lactose intolerant. It kicked in just after college with all the symptoms you mention. For years I avoided anything that contained lactose - that is tricky. You need to scrutinize the labels and interrogate the wait staff at restaurants. One great benefit of all this is that we are all better off avoiding processed foods with long lists of questionable ingredients. Wholesome whole foods are way less mysterious. In recent years I've started carrying lactase enzymes (Lactaid caplets) in my purse. I still avoid foods that are clearly full of dairy but when in doubt - at a restaurant or when I'm a guest at someone's home and don't want to make a fuss - I pop an enzyme. If you're planning to eat something with lots of dairy, such as a bowl of ice cream or fettuccine alfredo, you might want to pop two enzymes. They work really well for me. But they only last for an hour. So bring a few, if you plan to have a long meal. Best, Lisa

Gazpacho

This time of year I can't resist the tomatoes. Gazpacho is one of my favorite ways to enjoy ripe, juicy summer tomatoes. The yellow ones have been looking so good and I had a hunch they would make a beautiful and delicious gazpacho. I was right!

Guacamole

Everybody loves guacamole. It's the perfect appetizer with tortilla chips or crudité. It also happens to be extremely healthy. Learn some interesting facts about avocados and guacamole plus a recipe for perfect guacamole.

Matzo Ball Soup

Homemade matzo ball soup is comforting and delicious whether you're Jewish or not. Panning The Globe gives you a step-by-step guide to making great chicken soup with matzo balls, for Passover or for any time.

We Chat With: Einat Admony of Balaboosta

Chef Einat Admony of Balaboosta is both a creative, passionate chef and a nurturer by nature who wants family and customers alike to eat often and well. Her dishes tease with familiarity—hummus, pizza, olives, burrata cheese—but then take off in wild and unexpected directions in both flavor and presentation. As Admony speaks about food, you can tell she really loves eating it. More