Food

Food

Scallop fishermen off the East Coast could soon see one of their biggest bumper crops ever. A federal survey in waters off Delaware is predicting a boom in the next couple of years for the nation's most valuable fishery.

Every year, the National Oceanic and Atmospheric Administration looks for young sea scallops on the bottom of the Atlantic Ocean. This year, when they stuck their camera in the water, they got a huge shock, says Dvora Hart, a research analyst with NOAA's Fisheries Service.

Serves 2 to 4 as a side
 
· 1 pound baby Yukon Gold potatoes
· 1 tablespoon olive oil
· Sea salt
· 4 garlic cloves, shaved
· 1 bay leaf
· 1 sprig fresh thyme
· 2 tablespoons plain yogurt
· Grated zest and juice of 1 lemon
· 1/2 teaspoon freshly cracked black pepper
· 1 teaspoon cider vinegar
· 1 tablespoon small sprigs fresh dill
 
1. Preheat the oven to 350°F.
 

What's the epitome of summer for a lot of Americans? It's communing around a grill, with friends and family, waiting for a slab of meat to cook to juicy perfection.

You're an American in London. You've visited Buckingham Palace, Big Ben and the Tower of London, but there's one more thing you want to check off your to-do list: tea.

No, not just any tea. We're talking a good, old-fashioned English tea time, with finger sandwiches, dainty china cups and all the formality a Downton Abbey lover could wish for.

Ah, the bread basket. You sit down for a nice meal out, and there it appears: piping hot, giving off a waft of yeasty divinity.

Who can resist?

There's a reason this age-old tradition prevails. Even in the era of paleo and gluten-free, there are still hordes of us who will gladly nosh on crusty, chewy, soul-warming bread.

But the downside may be more than just some extra calories. Turns out, eating all those carbs before a meal can amp up our appetites and spike our blood sugar.

By Mindy Segal with Kate Leahy 
 
Makes 56 cookies
 

Serves 4 as a main course salad
 
A simple baked fish dish -- but if you wanted, you could serve it equally as well as a marinated raw dish. Remove the skin from the fish, slice it small enough, and there’s no need to actually cook the fish at all.
 
Ingredients
 
· 1 lb 5 oz (600 g) snapper fillet, scaled and pin-boned (ask your fishmonger to do this for you)
· 1 large grapefruit (any variety)
· 1/4 cup (50 ml, 2 fl oz) fish sauce
· 1/4 cup (50 ml, 2 fl oz) soy sauce
· 1 tablespoon superfine (caster) sugar

This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition's Do Try This At Home series, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.

This week: Making delicious, fall-off-the-bone baby back ribs in only about an hour — with a surprising piece of kitchen equipment.

In the U.S., Tea Party politics refers to a certain strain of Republican conservatism. But in Japan, tea politics are of an altogether different sort: The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.

Weeknight Kitchen: Live Habanero Tomato Soup

Jun 18, 2015

Makes 1 quart
 
It’s so easy, when you eat primarily raw food, to end up having a lot more sweet things in your diet. Many raw savory dishes take a lot of time and planning to execute. This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.
 
· 3 ripe medium tomatoes
· 1 small habanero pepper (If you like it less spicy, remove the stem and seeds.)
· 3 tablespoons hemp seeds
· 2 tablespoons flax oil
· 1 garlic clove

The Food and Drug Administration on Tuesday announced that food companies have three years to remove all trans fats from processed food. The long-expected move is aimed at making food more healthful.

Back in the day, this saying applied to pretty much everyone: "I scream, you scream, we all scream for ice cream."

Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet.

But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel.

Boston's North End neighborhood is a popular destination for authentic Italian food. But this weekend, local eateries got some unlikely competition: the Olive Garden food truck.

The green truck, emblazoned with the words "Breadstick Nation" and "Italian Kitchen," found a parking spot on the edge of the Boston neighborhood where Italian food is most sacred.

That's right: Olive Garden is jumping on the food truck craze. The Italian restaurant chain is sending trucks around the country to hand out free samples of its newest menu item: breadstick sandwiches.

Many American towns put the "Closed" sign up by 6 p.m. But night markets are drawing people out in Minnesota, Oklahoma and Virginia, with food, art and music from the local community.

The model for the nocturnal markets is the Asian night market, where people eat, shop and socialize and tourists discover delicacies like live scorpions and roasted sea horse until the wee hours of the morning.

Weekend Kitchen: Sour Cream Rhubarb Pie

Jun 8, 2015

Makes 1 pie, about 8 to 10 slices
 
This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn't ask for a better neighbor, and when I found out she was a keen baker I knew she was one for keeps! I think this may be my all-time favorite pie. The combination of sour cream, rhubarb and crumb topping is so good, it should be illegal.
 
· 1 Butter's All Butter Pastry single crust pie (recipe follows)
· 1 1/4 cups sugar
· 3 tablespoons all-purpose flour
· 1/2 teaspoon salt

Serves 4
 
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience. Developing a nice char on the outside of the romaine not only enhances the presentation, but it also adds a nice depth of smoky flavor. Instead of using croutons, I pan-fry capers, which add a salty, nutty crunch. Without letting anything go to waste, I also fry the capers in the reserved oil from the jarred sun-dried tomatoes, which lends a honeyed flavor to the capers. Of course, the sun-dried tomatoes bring a pop of color and sweetness to help round out the dish.
 

Weeknight Kitchen: Fish Kabobs

May 29, 2015

Serves 2 to 3
 
Soaking the skewers in water prevents them from catching fire during grilling. If you have metal skewers, use those instead.
 
· 6 (6-inch) wooden skewers
· 1 (8-oz.) tuna fillet
· 1 (8-oz.) grouper fillet
· 1 (8-oz.) salmon fillet, skinned
· 1 (8-oz.) bottle olive oil-and-vinegar dressing
· 1/4 cup chopped fresh flat-leaf parsley
· 1 Tbsp. fresh rosemary, chopped
· 1 Tbsp. pink peppercorns
· 2 Tbsp. fresh lemon juice
· Fresh herb sprigs (optional)
 

Game For Ancient Grain: Palestinians Find Freekeh Again

May 26, 2015

In early May, Nasser Abufarha drove through the rural farmlands around Jenin in the northern West Bank and noticed the timeless features of village life. Young boys harvested cauliflower bigger than their heads, a sun-beaten old man passed on foot with a hoe propped against his shoulder and middle-aged women strolled to their modest homes on a path between waving wheat fields.

But there was one new element, says Abufarha, a Palestinian-American businessman and the founder of the largest fair trade exporter for Palestinian produce.

Weeknight Kitchen: Chickpea Masala & Saffron Rice

May 22, 2015

Serves 4
 
· 1 Tbsp ground cumin
· 1/4 tsp saffron threads
· 1 cup (7 oz/220 g) basmati rice
· 1 3/4 cups (14 fl oz/430 ml) chicken or vegetable stock or water
· Kosher salt
· 1 Tbsp extra-virgin olive oil
· 1 small red onion, finely diced
· 1 garlic clove, minced
· 1 Tbsp peeled and minced fresh ginger
· 2 Tbsp curry powder
· 1/4 cup (2 fl oz/60 ml) heavy cream
· 1 can (151/2 oz/485 g) chickpeas, rinsed and drained
· 3 oz (90 g) spinach
· Juice of 1 lemon

The case against trans fats is not new. For years, health experts have been telling us to avoid them.

And as retailing behemoths such as Wal-Mart have committed to the removal of all remaining, industrially produced trans fats in the products they sell, the food industry has stepped up its pace to reformulate its offerings.

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