These two don’t easily complement one another, but with careful choosing, they can.
A bowl of soup on New Year’s Day, Haiti’s Independence Day, was a gift of the heart.
Two incredibly tasty and easy-to-make hot dips for game day — or any day.
These “forbidden” foods should be back on your plate.
@cream @bread @fritters @crape @custard @split @cheesecake @chips @creme all with #bananas @pancakes @ waffle
Love eggplant? Why not put it into a dip. Eggplant & Tomato dip can also be used as side dish.
Tonight I baked chicken marinated in lemon, mustard, and a little bit of olive oil on a bed of potatoes, sweet and red, onions, and green peppers. Dotted with dried sage and a bit of thyme. Some day this week I go back to baking sweets.
I came up with this recipe as I pulled things out of my shopping bag after a trip to the farmers market. It turned out better than I imagined. Try it out.
Springwater Farm Truffle Haiku contest - enter at the Urban Farm Stand (Sat. 10-3 @ NE 30th & Emerson) or at the Hillsdale Farmers Market (Sunday). Mushroom prizes!
This is the first time I tried a gluten free recipe. And it was a success. Try these heart shaped gluten free ginger cookies. They’d be perfect for a Valentine’s day.
soft, tender scones good with black tea on a cold day. gingerbread scones
I did that wrong. Let’s see if I can link it right.
oolong rice and green tea shrimp
The Tea Spot Chef sent me this reciperice Shrimp and broccoli are cooked in green tea.
A taste of summer in the dead of winter: slow roasted tomato soup.
Greek-Inspired Lamb, Chard, and Feta TourteThis meat pie is not quick but it is easy and deliciously worth the time: A Martha Holmberg recipe. |
The Culinate InterviewNicolette Hahn NimanThe vegetarian rancher | First PersonBy eye, by feel, by tasteTwo siblings cook | FeaturesA cow’s lifeSome cows have it good; most don’t | First PersonChild’s playIt’s easier to bake with kids than you’d think |
Local FlavorsA shimmering orange dessertTime for tangerine pudding | Table TalkTable Talk: January 28Eating, not meating | Unexplained BaconMaking your own baconIt’s easy and satisfying | Ask HankSourdough, bagels, and bread storageMore answers to doughy questions |
Ever gotten disgruntled over the fact that a “serving size” — of, say, tortilla chips or Oreos — listed on a package is much smaller than you’d like it to be?
So is the FDA, which wants manufacturers to get realistic about portion-size labeling. Because, after all, who really eats just six tortilla chips or two small cookies and then calls it quits?
As the New York Times points out,
Still, the solution is not as simple as merely bumping up the standard portions for some foods. Officials worry that could send the wrong message. If the serving size for cookies rose to two ounces from one ounce, for instance, some consumers might think the government was telling them it was fine to eat more.
In Consumer Reports’ latest look at food safety, the magazine purchased national brands of bagged and boxed salad greens and tested them. Their findings? Despite those labels promising that the lettuce is “triple-washed,” you’d better wash it all again to try to remove the unpleasant-sounding “fecal contamination.” And oh, yeah, organic wasn’t any cleaner than conventional — at least with regard to these microbes.
Tara Parker-Pope, who writes the New York Times Well blog, recently pointed out an article listing confusing food labels and what they really mean. Some of the labels, Parker-Pope noted in her post, are simply meaningless, including “made with real fruit” and “a good source of fiber.” In other words, it might sound good, but it might not be.
Pinched by time and pennies? Get a pressure cooker. No, not the explosive kind of yesteryear; today’s models are safer and efficient, and can put comfort food on the table in less than half an hour. As Catherine Phipps blogged last month for the Guardian, “A pressure cooker removes the need for either soaking or long cooking times, so evening meals can be on the table relatively quickly.” And Civil Eats’ Paula Crossfield, blogging recently on Bitten, quoted cookbook author Lorna Sass (Cooking Under Pressure): “I’m an impatient cook. If I have an appliance that allows me to eat a delicious lentil soup about 15 minutes after the idea comes to mind, that’s my idea of a great appliance.”
Would expanding our vocabularies help us to be healthier humans? »
The January issue of Smithsonian magazine has a unusual article about meat: its cultural history in Germany (big), the number of artisanal butchers remaining in Germany (not so big), and the chances of Germany retaining its meat-preparation traditions (pretty small). As the author, Andrew Blechman, points out, “In Germany, the shunning of local butchers amounts to the repudiation of a cultural heritage.” When even the butchers go vegetarian (as one butcher Blechman profiles did), what are the odds?
You may already know that the U.S. dairy industry, despite the images on milk cartons of happy cows grazing in bucolic fields, isn’t exactly a pretty picture. AlterNet’s Tara Lohan takes a closer look at our bovine mess, discussing the logical consequences of dairy on a large scale: hormone and antibiotic overuse, milk overproduction, and all those extra calves (because, really, the only way to get cows to keep making milk is for them to keep having babies) sold for meat or simply left to die. Makes Laura Grace Weldon’s cow look all the more lucky.
In a recent article on Slate, Texas historian James E. McWilliams warned beef-eaters that grass-fed cows weren't necessarily free of deadly E. coli contamination. McWilliams — the against-the-foodie-grain researcher whose book Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly is an unconventional mix of calls for agricultural reform and acceptance of the GMO status quo — says that Nina Planck and Michael Pollan, among others, got it wrong when they claimed that feeding cows grain encouraged the evolution of E. coli O157:H7, the strain that has repeatedly sickened American diners over the past couple of decades. His main concern for eaters? Skip the steak tartare.
| | The dinner debacleEggs? What eggs?Here’s what happened when I traded concentration for conversation. |
| | Table Talk: February 4February festivities and foodNeed Super Bowl party ideas? Mardi Gras recipes? Be here, Thursday. |