Food

Food
3:16 am
Mon December 29, 2014

Not Just A Man's Drink: Ladies Lead The Whiskey Renaissance

Women at a whiskey tasting at the W South Beach Hotel & Residences on May 3, 2012, in Miami Beach, Fla.
Aaron Davidson Getty Images for W South Beach Hotel & Residences

Originally published on Fri May 1, 2015 2:50 pm

What do Lady Gaga and Rihanna have in common with Founding Father George Washington? Whiskey.

Yes, our first commander in chief distilled the popular spirit. And these pop icons are helping to fuel a new female-driven whiskey renaissance.

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Weeknight Kitchen
1:44 pm
Tue December 23, 2014

Weeknight Kitchen: Pistachio Polvorónes

Makes about 36 cookies, after you’ve eaten a bit of the cookie dough
 

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Weeknight Kitchen
1:43 pm
Tue December 23, 2014

Weeknight Kitchen: Green Bean-Radicchio Salad

Serves 6
 
I think about contrasts with salad. Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves. The anise hint of tarragon provides a counterpoint to the slight tanginess of ricotta salata. Soft tofu offsets the crunch of the vegetables: Think of it as a soft poached egg on top of your salad.
 
For the Dressing:
 
1 tablespoon minced shallot
1 garlic clove, minced
4 1/2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Juice of 1/2 lime

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Food
9:17 am
Tue December 23, 2014

Yule Have To Try This Gingerbread Buche De Noel

Cookbook author Dorie Greenspan says she makes a "Franco-American" buche de Noel with American flavoring and French technique.
Alan Richardson Courtesy of Houghton Mifflin Harcourt

Originally published on Mon December 22, 2014 5:50 pm

Sweets this time of year take on all kinds of whimsical shapes: cookies cut into stars, stockings and gingerbread men, candy canes, peanut butter balls ... or logs covered in frosting.

Yes, really — logs.

Not real logs, of course — these are holiday cakes, rolled and frosted to look like a yule log and known as buche de Noel. Sometimes the cakes are dotted with little meringue mushrooms or edible holly leaves. While the cake may not be on every American's baking list, cookbook author Dorie Greenspan says it's iconic in Europe.

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Food
2:25 pm
Mon December 22, 2014

In Slovakia, Christmas Dinner Starts In The Bathtub

Ivan Babej AP

Originally published on Mon January 12, 2015 8:06 am

For centuries, families throughout much of central Europe have relied on one simple main course for Christmas Eve dinner: the common carp.

But getting from river (or carp farm) to table is not so simple. As the tradition goes, the Christmas carp must first swim in the family bathtub for at least a day or two before being killed, cleaned and prepared.

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Food
3:45 am
Mon December 22, 2014

Nuns On The Ranch Give A Heavenly Twist To Beef

Sister Elizabeth feeds Yoda, a water buffalo calf at the ranch. The nuns bought the buffalo to make mozzarella.
Sonja Salzburg for Harvest Public Media

Originally published on Thu January 8, 2015 3:17 pm

Many beer aficionados are familiar with the rare breweries run by Trappist monks. The beer is highly sought after, but it's not the only food or drink made by a religious order. Many abbeys and convents have deep roots in agriculture, combining farm work with prayer.

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Food
5:16 pm
Sat December 20, 2014

How Tinseltown Got Tipsy: A Boozy Taste Of Hollywood History

iStockphoto

Originally published on Sun January 4, 2015 4:59 pm

If the bars of Los Angeles could talk, they'd have an awful lot of tales to tell — old Hollywood was full of famously hard drinkers. And while LA's watering holes are keeping their secrets, one author, Mark Bailey, has uncorked a slew of stories from the city's plastered past.

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Weeknight Kitchen
6:40 am
Fri December 19, 2014

Weeknight Kitchen: Blackened Catfish

Serves 4
 
Responsibly farmed catfish, like the kind we serve at Brown Sugar Kitchen, are a "best choice" on the Monterey Bay Aquarium Seafood Watch list. Catfish is very delicate, and not a good choice for grilling, but perfect for this preparation. I think its slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick. Get out your cast-iron skillet and get real. Nothing tastes better with this dish than sweet corn and in-season tomatoes.
 
1 cup/215 g long-grain white rice
1 cup/240 ml water

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Weeknight Kitchen
6:28 am
Fri December 19, 2014

Weeknight Kitchen: Almond and Honey Brittle

Makes 1 pound
 
1/4 cup almond oil
4 cups sliced blanched almonds
2 cups sugar
1 cup honey
1/4 cup water
 
Preheat the oven to 400F. Grease a baking sheet with the almond oil.
 
Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes.
 
Set aside.
 
In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.
 

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Food
5:09 pm
Thu December 18, 2014

What The Change In U.S.-Cuba Relations Might Mean For Food

Sugar, coffee, fruit juice for babies, oil and salt inside a market subsidized by the government in Havana on July 11, 2013.
Enrique De La Osa Reuters/Landov

Originally published on Fri December 19, 2014 8:14 am

It took a few hours for some Cubans to realize the magnitude of President Obama's announcement on Wednesday about changes in the relationship between the U.S. and Cuba, according to Cuban blogger Yoani Sánchez.

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Food
1:16 pm
Thu December 18, 2014

Tourtiere: A French-Canadian Twist On Christmas Pie

Tourtiere is a savory, spiced meat pie, which both French- and English-speaking Canadians love to serve around the holidays.
martiapunts iStockphoto

Originally published on Thu December 18, 2014 4:21 pm

A version of this story was originally published on Dec. 23, 2011.

If you happen to spend Christmas Eve in Canada — especially Quebec — you might be lucky enough to be invited to a festive dinner after midnight Mass. The feast is an old tradition from France called reveillon, and it's something to look forward to after a long day of fasting.

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Weeknight Kitchen
8:00 pm
Wed December 17, 2014

Brussels Sprout Bubble and Squeak

Serves 4
 
Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it's the perfect brunch dish.
 
1 baking potato, diced
1 pound Brussels sprouts, quartered lengthwise
1/2 pound thick cut bacon, sliced into bite-sized pieces

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Food
5:19 pm
Wed December 17, 2014

Japan's Butter Shortage Whips Its Cake Makers Into A Frenzy

A customer picks up a block of butter at a food store in Tokyo on Nov. 10. Japanese shoppers are up in arms over a serious butter shortage that has forced Tokyo to resort to emergency imports, as some grocers limit sales to one block per customer.
Yoshikazu Tsuno AFP/Getty Images

Originally published on Thu December 18, 2014 11:21 am

We are well into the Christmas season, and if you live in Japan, that means sponge cake.

The traditional Japanese Christmas dish is served with strawberries and cream, and it is rich, thanks to lots and lots of butter. But the Japanese have been using even more butter for their Christmas cakes this year, exacerbating what was already a national butter shortage.

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Food
5:28 pm
Tue December 16, 2014

Japan's Beloved Christmas Cake Isn't About Christmas At All

A woman prepares a Japanese Christmas cake at the Patisserie Akira Cake shop on Dec. 23, 2011. The sponge cake is drenched in symbolic meaning.
Buddhika Weerasinghe Getty Images

Originally published on Fri December 19, 2014 2:32 pm

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Food
3:22 am
Tue December 16, 2014

At Last, Muslims Can Savor A Halal Spin On Spain's Famous Jamón

Halal jamón products made with lamb and beef inside the Balkis Gourmet curing room in Cumbres Mayores in Andalusia, Spain.
Lauren Frayer for NPR

Originally published on Wed December 17, 2014 11:29 am

Wander into any bar in Spain, order a drink, and the waiter will very likely hand you free tapas. Very often it's some type of pork — jamón (ham), chorizo (spicy sausage) or panceta (cured bacon). You could say this country is obsessed with cured pork products. People joke that even vegetarians in Spain eat jamón.

Eating authentic jamón ibérico de bellota, a cured ham made from free-range pigs fed on acorns, is a key part of Spanish life, especially in the south.

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Food
4:26 pm
Mon December 15, 2014

Sandwich Monday: The Hanukkah Miracle

Not pictured: the treadmill Dan is standing on. Just 18 more miles and he'll have worked off half of this sandwich!
Dan Pashman

Originally published on Mon December 15, 2014 6:51 pm

[Today's post comes to you from Dan Pashman, a friend of Sandwich Monday. You may know him from his spots on Weekend Edition; his WNYC podcast, The Sporkful; his book, Eat More Better; or the time he stole a piece of your sausage when you weren't looking.]

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Food
3:25 am
Mon December 15, 2014

Congress To Nutritionists: Don't Talk About The Environment

Originally published on Tue December 23, 2014 1:38 pm

A government-appointed group of top nutrition experts, assigned to lay the scientific groundwork for a new version of the nation's dietary guidelines, decided earlier this year to collect data on the environmental implication of different food choices.

Congress now has slapped them down.

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Weeknight Kitchen
8:01 pm
Wed December 10, 2014

Weeknight Kitchen: Chocolate-Coconut Almond Bites

Makes about 30 bites
 
Welcome to the very sweet union of the macaroon and the candy bar. These coconut bites are essentially no-bake cookies (save for roasting the almonds). The coconut is sweet and crunchy, and the melted chocolate is the little bit of glue needed to hold the almond in place. Such good bites! It’s impossible to eat just one.
 
30 almonds
1/2 cup sweetened condensed milk
3/4 cup confectioners’ sugar
1 tablespoon pure vanilla extract
Pinch of salt
1 1/2 cups unsweetened flaked coconut

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Weeknight Kitchen
8:00 pm
Wed December 10, 2014

Weeknight Kitchen: Pan-Roasted Hake

Serves 4
 
A member of the cod family, hake has long taken a back seat to the more popular cod. But, because so much pressure has been put on other New England fish species, alternatives like hake are becoming popular. This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
 
1/4 cup canola oil
4 (7-ounce) hake fillets, skin removed
1 tablespoon unsalted butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon fresh thyme leaves

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Food
10:59 am
Mon December 8, 2014

Siblings Build A Butcher Shop For 'Meat'-Loving Vegans

No need to wonder what's in this bologna; The Herbivorous Butcher lists every ingredient on its website: Tofu, vital wheat gluten, tomato juice, tapioca flour, tomato paste, nutritional yeast, vegan beef bouillon, canola oil, soy sauce, agar agar, red beet powder, sugar, salt, liquid smoke, onion powder, garlic powder and celery seed.
Jonathan A. Armstrong Courtesy The Herbivorous Butcher

Originally published on Sun December 7, 2014 1:44 pm

Take a moment to imagine platters of andouille sausage, barbecue ribs and bacon. Now think of all of those dishes without meat.

It might seem like a contradiction, but brother and sister Kale and Aubry Walch — yes, Kale — are opening the first vegan butcher shop next spring in Minneapolis, to be called the Herbivorous Butcher. They plan to bring their customers all of those delicious meat flavors, minus the meat.

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