Originally published on Tue March 31, 2015 11:57 am
My father usually starts off his curries by roasting a blend of cinnamon, cardamom, coriander, anise, cumin and bay leaves. Then he incorporates the onions, garlic and ginger — and then tomatoes and chilies and a touch of cream.
The North Indian cuisine I grew up eating is about melding together distinct, disparate flavors and building up layer upon layer of spice and seasoning. Much of European cuisine, by contrast, is about combining complementary flavors — think potatoes with leeks, or scallops with white wine.
Originally published on Wed March 25, 2015 5:16 pm
A planet that is warming at extraordinary speed may require extraordinary new food crops. The latest great agricultural hope is beans that can thrive in temperatures that cripple most conventional beans. They're now growing in test plots of the International Center for Tropical Agriculture, or CIAT, in Colombia.
Originally published on Mon March 23, 2015 5:03 pm
More than 1,000 guests in gowns and tuxedos crowded into a two-story hall on Saturday night at the American Museum of Natural History in New York.
Standing among a pack of well-preserved African elephants, they sampled the delicacies offered by waiters wending their way through the throngs. They had come for the annual dinner of the Explorers Club — and the cocktail-hour fare certainly required an adventurous palate: All of it was made of insects.
Based on the Turkish fistikli kebap, this is my quick-and-easy version of the classic recipe. I add a few extra ingredients that work well with the pistachios. In the absence of a barbecue or flame grill, I like to shape the mixture into patties, which are easy to cook in a frying pan, but you can shape it into meatballs, larger patties or elongated kebabs if preferred. Serve this dish with Cacik or yogurt.
Originally published on Tue March 17, 2015 1:50 pm
In the heart of California's Central Valley, a vast expanse of orchards, vineyards, and vegetable fields, lies a small collection of aging peach trees. Farmer Mas Masumoto's decision to preserve those trees, and then to write about it, became a symbol of resistance to machine-driven food production.
Yet the Masumoto farm's story isn't just one of saving peaches. It's become a father-daughter saga of claiming, abandoning, and then re-claiming a piece of America's agricultural heritage.
Originally published on Fri March 13, 2015 12:13 pm
Surely, you've heard of making food in space. Astronauts have to eat, right?
But perhaps you hadn't considered making space out of food. Navid Baraty, a freelance photographer in Brooklyn and Los Angeles, arranges common pantry items to create strikingly accurate-looking photos of an imaginary cosmos.
"I'm a really big space geek," Baraty tells The Salt. "I'll look at NASA images or Hubble images to see how things were placed in the sky, and I try to make things as realistic as possible."
The combination of pickled beets and horseradish is common in eastern Europe, and its popularity has been co-opted by German cooks, who have long used both elements in the kitchen. If possible, use homemade pickled beets to create the robustly flavored topping for this simple salmon dinner.
· 1 cup/155 g sliced pickled beets, homemade (recipe follows) or store-bought, roughly chopped · 3 tbsp freshly grated horseradish or prepared horseradish · 2 tbsp finely chopped fresh curly-leaf parsley · Grated zest and juice of 1 lemon
Originally published on Fri February 27, 2015 10:45 am
Scientists have learned a lot about our distant ancestors from DNA that's thousands of years old. Like the fact that we've inherited some Neanderthal DNA, so apparently our ancestors mated with them. Now there's new research from DNA that moves on from paleo-mating to paleo-eating.
About 10,000 years ago, hunter-gatherers in the Near East figured out how to grow cereal crops like wheat. The farming culture spread, and wherever it went, people traded in their spears for plows.
That's the conventional view. Apparently, it was more complicated than that.
Originally published on Mon February 23, 2015 4:42 pm
In America, the word "brunch" conjures up visions of eggs benedict and bagels and lox. But, broadly speaking, "brunch" — as a word and a concept — is a literal blend of breakfast and lunch. And around the world, there's a wide variety of culinary delights that people choose to graze on between late morning and midafternoon.
Originally published on Mon February 23, 2015 2:20 pm
The federal government banned the sale of raw milk across state lines nearly three decades ago because it poses a threat to public health. The Centers for Disease Control and Prevention, the American Academy of Pediatrics and the American Medical Association all strongly advise people not to drink it.
Canned salmon is a great way to get in your weekly dose of fatty fish without breaking your budget. Bonus: Canned salmon is an awesome pantry staple. This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!
· 2 tablespoons butter · 1 small red onion, diced · 4 stalks celery, diced · 1 red bell pepper, seeded and diced · 2 (14-ounce) cans salmon, drained · 1/4 cup minced fresh parsley · 2 tablespoons capers
Originally published on Tue February 17, 2015 6:35 pm
Love growing potatoes and tomatoes? This spring, gardeners in the U.S. (and Europe) will be able to get both tuber and fruit from a single plant.
It even has a catchy name: Ketchup 'n' Fries.
"It's like a science project," says Alice Doyle of SuperNaturals Grafted Vegetables, the company that's licensing the variety for U.S. markets from the U.K. company that developed it. "It's something that is really bizarre, but it's going to be fun [for gardeners] to measure and see how it grows."