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.
Originally published on Thu November 8, 2012 3:19 pm
Sugar skulls, tamales, and spirits (the alcoholic kind) — these are things you might find on homemade altars to entice those who've passed to the other side back for a visit. The altars, built in homes and around tombstones, are for Day of the Dead, or Dia de los Muertos, a tradition originating in central Mexico on Nov. 1 and 2.
Originally published on Fri November 2, 2012 11:43 am
The produce aisle may not yet be restocked at the Stop & Shop in Toms River, N.J., and other perishables may still be hard to come by. But rest assured, the local pizza joint is hopping.
"We've been busy, very busy," says Marissa Henderson, granddaughter of the proprietor of Geno D's pizzeria in Toms River. It was one of the few restaurants open in the area in the wake of the hurricane that rolled through earlier this week.
Originally published on Mon March 25, 2013 7:19 pm
Desperation, laziness, overwhelming craving: I say these are three conditions that drive a person to make a tuna noodle casserole.
The desperation? A cupboard bare except for those nonperishable standards: pasta, a can of tuna and a can of cream of mushroom soup. Our friends along the Northeast Seaboard probably know what we're talking about right now.
Originally published on Wed November 21, 2012 9:38 am
The chicks arrived five months ago — eight gray, blond, black and tawny puffballs no bigger than the eggs they'd been hatched from a day earlier. They had a slavishly devoted audience within minutes and names within 24 hours. Every couple of weeks they doubled in size, and over the summer they ballooned from 2 ounces to 7 pounds as we furiously worked to complete their permanent coop.
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors. You can certainly experiment with the varieties of mushrooms available.
4 thick slices country bread 6 tablespoons extra virgin olive oil, plus extra for the bread 1 clove garlic, cut in half or smashed 1 tablespoon butter 6 cups assorted wild mushrooms, chopped 1/2 teaspoon sea salt 1 sprig fresh rosemary Juice of 1/2 lemon 4 large organic eggs Salt and freshly ground black pepper to taste
Originally published on Wed October 24, 2012 10:00 am
Austerity measures continue in Greece as the country sinks deeper into a recession. Incomes have dropped nearly 50 percent in some cases, but food prices are at record highs. The Greek newspaper Ekathimerini recently reported that the country has some of the most expensive food and the costliest dairy products in the entire European Union.
The Food and Drug Administration has confirmed that it received five reports in the past past three years suggesting that people died after drinking caffeinated energy drinks.
But the agency also cautions that these reports do not add up to proof that the beverages actually caused those deaths. These reports — called adverse event reports — are considered unconfirmed allegations, and the FDA doesn't usually release them.
Originally published on Mon October 22, 2012 4:25 pm
Celebrity couples always get our attention: Kim & Kanye, Brangelina, Gosling & Totenberg. The Grilled Cheese Doughnut is just such a pairing: Two titans together as one. We'll call it Gronut.
Take a glazed doughnut, slice it open, flip both halves around so they're cut-side out, slap on some cheese, and grill it in butter. We think Ohio's Tom & Chee Restaurant did it first, and we're guessing they did a better job than we did.
Ian: Ew. I think the proper pronunciation here is "grilled cheese DO NOT."
Originally published on Wed October 17, 2012 6:27 am
My first official kitchen chore, at the ripe age of 6, was to help Mom with the dal. It is one of the first dishes I learned to cook from her, and I still consider her the ultimate dal expert. Dal is sort of an umbrella term under which my family (and, I bet, most Indians) lump pulses and legumes such as lentils, beans and dried peas.
Originally published on Thu October 11, 2012 10:49 am
OK, Grease lyrics aside, when it comes to gastronomy, certain foods just belong together: red wine and red meat, sushi and ginger, tea and biscuits, beer and pretzels. But, ever wonder why your favorite cabernet goes so well with a nice filet mignon? What makes two flavors jibe?
Originally published on Wed October 10, 2012 3:21 pm
Doctors use liquid nitrogen — a substance registering a wickedly cold 321 degrees below zero Fahrenheit — to freeze warts so they dry up and fall off. Yes, folks, this stuff kills tissue. So imagine what it might do to your stomach if you drink some.
From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing. Prep time: 10 min Cook time: 30 min Total time: 40 min Yield: 8 servings This potato, leek, and broth base is a wonderful building block for an astounding number of flavorful, velvety soups.
Originally published on Wed October 10, 2012 9:10 am
Ripe sweet peppers are seasonal ambassadors, offering color, flavor, goodwill and diplomacy during the transition from summer to autumn cooking. Sweet peppers surge into ripeness in late summer and flourish into fall. Supplies wind down about the time trees let go of their leaves.
Now is the time to pick up a peck of them for what a single sad specimen will cost come January. When in season and plentiful, peppers are a bargain.