Originally published on Mon July 29, 2013 11:42 am
Startups have made it so much easier for peer-to-peer buying and bartering these days. Need a place to stay? Swap houses. Want to fill out your wardrobe? Swap clothing. And coming soon is Leftover Swap, a smartphone app to help you barter or give away your leftovers.
This is either ingenious or cringe-worthy, depending on your penchant for other people's unfinished meals.
The smaller fennel bulbs at our farmers markets tend to have a more pronounced licorice flavor that pairs nicely with the tang of good tomatoes.
2 tablespoons olive oil or vegetable oil 1 medium onion, chopped 1 large fennel bulb, chopped5 cloves garlic, minced2 teaspoons chopped thyme1 teaspoon fennel seeds, crushed Generous pinch of crushed red pepper 1 cup dry white wine6 to 8 medium plum tomatoes, coarsely chopped, or one 28-ounce can diced tomatoes with their liquid 1 pound angel hair pasta
Originally published on Wed July 24, 2013 12:08 am
There are the summer days where we bake cobbler and pie, and grill up slabs of eggplant and bushels of corn. And then there are the tropically hot summer days where the thought of turning on an oven — or even an outdoor barbecue — is enough to make you want to flop your sweaty self across the bed (or, better yet, into a pool of cold water). On those dog days, you don't want your food warm from the grill — you want it dripping with cold.
That Crunchy Taco will no longer come with a side of toy.
Taco Bell announced Tuesday that it is ditching kids' meals and the trinkets that come with them at its U.S. locations. The items will begin to come off menus starting this month, the company says, and should be completely gone by January 2014.
And ever since the Alameda County study in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.
You may be familiar with the Italian Beef, a Chicago roast beef sandwich you can get dipped, completely, in Meat Juice (or jus, if you insist on trying to be classy while dipping a sandwich in Meat Juice). Order "gravy bread," and you get nothing but the bun, soaked, completely, in Meat Juice.
I'm a mad scientist in the kitchen. My inventions for new culinary techniques that will revolutionize the way we eat usually happen in the middle of the night during a bout of insomnia. I stumble downstairs the next morning in a sleep-deprived daze, and a quick Internet search reveals that I'm far from the first person to have invented the cookery method, and hundreds of recipes already exist.
Tucked between Russia and Turkey, the Republic of Georgia is renowned for great food: cheese dishes, pickles, breads and stews. This is a cuisine that you should not miss.
And on summer evenings in the capital, Tbilisi, the air is fragrant with the smells of one of Georgian cookery's highlights: grilled meat, or shashlik.
You can find good shashlik at restaurants with white tablecloths, but the very best in all Tbilisi is said to be at a roadside stop called Mtsvadi Tsalamze. It's an unassuming place with rows of wooden picnic tables in an open yard.
Burger King has made great reforms in the past few years, in case you haven't noticed. First, the election of its first Burger Prime Minister freed its citizens from the absolute monarchy that had ruled the restaurant for decades. Second, it created a veggie burger.
Eva: I wonder where they got the vegetarian pink slime.
Miles: I do have to hand it to Burger King, its food-shame substitute feels almost exactly like the real thing.
Editor's Note: This post is part of All Things Considered's Found Recipes project.
Although Heinz may dominate the ketchup scene, 100 years ago it wasn't uncommon to make your own at home. So why bother doing so now, when you can just buy the bottles off the shelf? At least one man, Jim Ledvinka, was motivated by nostalgia.
"Oh, yes — we remember my grandmother making ketchup. And it was quite a sight to behold," Ledvinka says.
We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.
In her new book, Eating on the Wild Side, Robinsonargues that our prehistoric ancestors picked and gathered wild plants that were in many ways far more healthful than the stuff we buy today at farmers' markets.
Originally published on Wed July 10, 2013 12:03 am
If you've never grown garlic, here's how you do it: On a bright cool fall afternoon, before the ground has frozen, you pry an ordinary, unpeeled clove of garlic off the bulb. You plant it in the ground, about 4 inches down and pointy side up. Maybe you cover the soil with some straw to protect it from extremes of heat, cold and drought.
Most urban consumers are happy to leave farming to the farmers, but for those with a green thumb, it is getting easier to garden in the city. That's thanks, in part, to DIYers sharing ideas for reusing old materials to garden in and a new range of tools designed to get many more people involved with growing some of their own food.
By now, you've probably heard of cronuts, the half-doughnut, half-croissant pastry equivalent of a liger. They're so coveted, people line up for hours at the Dominique Ansel bakery in New York, where they're made, or they pay exorbitant sums on the cronut black market.