Originally published on Mon December 17, 2012 10:02 pm
Though we hear about them every holiday season in that famous song, chestnuts β whether roasting on an open fire or otherwise β have been noticeably absent from many American tables for decades, thanks to a deadly fungus that decimated the species near half a century ago. But a small army of determined growers have been on a seemingly quixotic quest to put chestnuts back on the American table, and they're just starting to see results.
Originally published on Mon December 17, 2012 12:19 pm
As any cheese maker will tell you, it's not that hard to make cheese. You just take some fresh milk, warm it up a bit, and add something acidic to curdle it. Then, once it has cooled, you drain off the whey β the liquid part β and you're left with cheese.
Originally published on Mon December 10, 2012 1:31 pm
We all remember the KFC Double Down: the sandwich that replaced bread with fried chicken and changed our lives for the fatter. Just in time for Hanukkah, the Jewish Journal has created the Latke Double Down, which replaces the bread with latkes, aka fried potato pancakes. They fill theirs with lox.
Originally published on Fri December 7, 2012 1:22 pm
Bag-in-the-box wine doesn't have the classiest of reputations. It's usually cheap and in the past at least, has been aimed at less sophisticated consumers. But in recent years, boxed wine has tried to buck the stereotype, whether by gussying up the product packaging or simply putting higher-quality wine in the box.
Originally published on Thu December 13, 2012 8:41 am
The Carousela cafe in West Jerusalem is one of a handful of restaurants and cafes in Israel staging a bit of a rebellion by defying Jewish religious authorities who claim they are the only ones who can certify restaurants as kosher, or in compliance with Jewish dietary laws.
Originally published on Mon December 3, 2012 8:54 am
The holidays come in on a rush of cookies and snow (if you are so lucky) and parties and lists, and suddenly it's Jan. 1 and we're wiping the crumbs away and wondering where the year went. I'm currently tiptoeing into the season, my brain still basking in Indian summer despite the rain slated to descend on San Francisco in the coming weeks. "Ready" or not, the time is upon us.
Originally published on Mon November 26, 2012 1:34 pm
This is something that exists in Asia:
NPR still stubbornly refuses to pay for our travel β something about "sullying NPR's image abroad" and "Ian, how many times do we have to tell you, you don't really work here" β so we had to make our own version.
A disclaimer: We tried putting one together according to the specs of the image above, but no one could get down even a single bite. We lowered the butter content slightly.
Peter: I like the crunch of the sugar. It's like your teeth start decaying immediately.
Originally published on Fri November 30, 2012 9:51 am
For the past five months, University of California, Berkeley cartography professor Darin Jensen has been collecting maps about food. They fill the walls of his office, each one telling a different story β about meat production in Maryland, about the international almond trade, about taco trucks in Oakland. Some are local, some are regional, some are global, but in a few days they'll all be bound together between the covers of Food: An Atlas.
Originally published on Mon November 26, 2012 4:03 pm
At Thanksgiving, many of us will dig into the pointy tip of our first piece of pumpkin pie for the season. However, this Thursday, that nostalgic moment might feel a little less special.
This year, the word "pumpkin" seems to be creeping its way into hundreds of foods, drinks, and other products. As The Huffington Postnoted recently, you can now find pumpkin-inspired beers, teas, marshmallows, soy milk, Pop-Tarts, and Pringles.
Originally published on Thu November 29, 2012 8:44 am
Chefs these days stock all sorts of high-tech tools, from liquid nitrogen to $500 blenders. But in kitchens throughout the world, there's one piece of technology that's been the same since the Stone Age: the mortar and pestle.
Originally published on Wed November 21, 2012 9:49 am
Like many of us who consider ourselves food adventurers most of the year, when it comes to Thanksgiving, we just want the turkey and mashed potatoes we grew up with. Well, OK, maybe just a teensy bit better than what we grew up with, but along the same lines.
On Thursday, November 22, help is on the way for Thanksgiving cooks, kitchen helpers and dinner guests on this, the biggest cooking day of the year. Lynne Rossetto Kasper will be available to answer listener questions throughout the live, two-hour program. Quickly becoming a Thanksgiving morning tradition, past shows have included everything from a cross-country trucker cooking his Thanksgiving dinner on the manifold to a panicked first-time cook who didn't realize a turkey needs to be thawed. Lynne handles all questions with wit, expertise and laughter.
Originally published on Wed November 21, 2012 9:21 am
I love Thanksgiving. It is the best food holiday on the calendar. However, one thing has always bothered me. Even the most accomplished cooks take unnecessary short cuts when it comes to preparing the Big Meal.
Originally published on Thu November 15, 2012 3:39 pm
If you're a coffee drinker, chances are the cup of java you drank this morning was made from beans that were produced or harvested by women. Women's handprints can be found at every point in coffee production.
In fact, on family-owned coffee farms in Africa, about 70 percent of maintenance and harvesting work is done by women, according to an analysis by the International Trade Centre, but only rarely do women own the land or have financial control.
Originally published on Fri November 2, 2012 3:40 pm
In the U.S., Thanksgiving marks the unofficial start of the race to Christmas (unless you happen to decorate department stores, then it starts in October). But in Denmark, the Christmas race starts tonight.