Originally published on Mon April 14, 2014 1:27 pm
The typical American Seder meal served on the first night of Passover tends to be hearty, comforting and pretty bland. But it doesn't have to be.
At Rosa Mexicano, a New York-based chain of upscale Mexican restaurants, tried and true dishes like matzo ball soup and beef brisket are getting a spicy makeover this year for its 12th annual Mexican Passover week.
Wait, you may be saying. Mexican Passover? There are Jews in Mexico? Actually, yes, although the country is 97 percent Catholic.
Originally published on Thu April 17, 2014 7:41 am
Just in time for Easter, food writer Michael Ruhlman has a new cookbook that will likely change the way you think about the egg. At the very least, you may learn how to spruce up your scrambled egg technique.
Egg: A Culinary Exploration of the World's Most Versatile Ingredient is a guide to perfecting the most familiar of egg dishes — from poached to hard boiled — but also mastering béarnaise sauce and meringues.
Originally published on Thu April 10, 2014 9:38 am
A record number of kids are donning the blue corduroy jacket of FFA, formerly known as Future Farmers of America. The jacket is an icon of rural life — the organization is sort of like Boy Scouts for farming, and it dates back to the 1920s.
Even though fewer and fewer young people grow up on farms these days, the extracurricular activity is attracting more urban and suburban kids interested in food and agricultural science.
With winter hanging on by its nails for much of the country, a steaming bowl of soup is still welcome at the end of these early spring days.
This recipe, from Terry Golson's The Farmstead Egg Guide & Cookbook, is a soup finished in the oven like a classic French onion. However, rather than topping with cheese, a single egg is poached in the garlicky broth.
For all of you feeding kids on weeknights, this is a recipe you're going to want in your hip pocket. Crispy Chicken Milanesa is from our friend Pati Jinich, mother of three ravenous boys and author of Pati's Mexican Table.
Originally published on Wed March 19, 2014 3:22 pm
As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.
And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.
The U.S. Dietary Guidelines urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.
This week's recipe for Winter Squash Soup with Red Chile and Mint is from masterful cook and our dear friend Deborah Madison. This is a core recipe, which can go in any direction -- smooth as silk when it's pureed, or rustic and earthy and finished with a drizzle of cream.
Originally published on Tue March 11, 2014 1:52 pm
Rebecca Weld of Potsdam, N.Y., makes her living as an architect. But during her free time, she's hunched over the kitchen counter, like an alchemist, dripping food coloring drop by drop into icing to achieve the perfect color.
"I use rich colors for that dated, antique feel," Weld says.
Antique? Perhaps. But certainly not old school. Weld's cookie designs are astonishingly intricate — including a scene from an Adirondacks lake that looks like you could dive right into it.
Originally published on Wed March 12, 2014 1:12 pm
Every year, Americans send millions of tons of food to the landfill. What if you could use all of those pizza crusts and rotten vegetables to heat your home? That's already happening in one unlikely laboratory: the Newtown Creek Wastewater Treatment Plant in Brooklyn.
Originally published on Mon March 10, 2014 12:55 pm
By most measures, David Kesten's hens are living the good life.
"They can act like chickens, they can run around," says Kesten, who's raising hens in an old wooden shed in the open countryside near Concordia, Mo. "They can go out and catch bugs, they can dig in the ground."
But most U.S. hens live crammed into very close quarters, according to Joe Maxwell, with the Humane Society of the U.S. And he says that's just wrong.
As chef Donald Link writes about this week's recipe, "Never underestimate the power of hot cheese." Pair his recipe for Uruguayan Spicy Baked Cheese with a big green salad or steamed new potatoes and you have a delicious and thoroughly simple mid-week meal.
Originally published on Thu February 27, 2014 3:06 pm
This chilly winter, many of us have warmed ourselves — and our kitchens — with long-cooked meals. Roasts, beans, and stews have been in heavy rotation. But there's a dish called cholent that isn't just cooked for a few hours — it's cooked for a full day.
Originally published on Mon February 24, 2014 2:37 pm
Among the many snacks you can find in the aisles of Trader Joe's is an icon of sweet and salty goodness: the peanut butter pretzel. It's a combination so tasty, famed food writer Ruth Reichl once raved, "You haven't lived until you've tried the two together."
But the beloved treats aren't just treasures for the palate — they're a pretty lucrative business worth millions of dollars. And now, Trader Joe's is being sued for allegedly cornering the market on the snack.
Originally published on Thu February 20, 2014 12:38 pm
Brewers around the country boast that their "pure" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. Olympia Beer's slogan is, "It's the water." Cold Spring Brewing Co., in Minnesota, is named for a nearby natural spring.