She has written for Food and Wine, Cooking Light, Eating Well, and Natural Health, and her syndicated column "Something Different" appears in over 750 newspapers. She contributed the soy section to The Joy of Cooking, and has taught soy technique classes at the Culinary Institute of America. As a consultant, she has also worked with major food companies to develop new products.
Finding food an endless adventure, she blends influences from her travels to Sicily, Morocco, Tunisia, and other Mediterranean countries, as well as those of Asia, into her cooking. When not in the kitchen or writing, she explores markets, visits culinary artisans, and knits. Dana Jacobi lives in New York City.
A New Method For Tandoori Chicken Because slashing skinless chicken parts to better expose the flesh to the marinade can be challenging - cut too deeply and the meat dries out during cooking - I began to think about alternative ways to make this succulent dish.
Fresh Tomato Sauce Makes the Meal Salads draw attention for easy summer eating, but I have another favorite go-to for making quick warm weather meals. As long as local tomatoes are available, I keep fresh homemade tomato sauce on hand.
Inspired by Sesame Noodles When an ethnic dish becomes really popular, I tend to get suspicious. In this light, I wondered how Chinese cooks would make another ethnic favorite, sesame noodles.
Chicken Salad Fit for a Celebration When June graduations and weddings call for creative menu planning, the biggest challenge can be finding casual yet elegant and attractive dishes that please everybody without stressing the cook.