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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.]
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.
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
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.
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.