In link on August 10, 2015 at 1:28 am
if you like pesto pasta salad, you’ve got to try yotam ottolenghi’s version in the nytimes. like all of his recipes and dishes i’ve tried, it is fresh, surprising and delicious.
in addition to basil-parsley pesto, there is fried zucchini, edamame, lemon zest and capers.
i served it on a bed of lettuce with torn fresh mozzarella on top.
really spectacular. and unlike some of his recipes which often require a lot of unusual ingredients, this one is fairly straightforward. this will be your ottolenghi gateway drug.
In link on April 19, 2015 at 12:16 am
i was just wondering about this the other day, so when i found this wired article, i wanted to share.
“if you want to be environmentally sensitive and exert a bit of business pressure on water-users, what should you be eating? what’s the most drought-friendly part of the produce aisle?”
In link on February 12, 2015 at 11:34 pm
In link on December 24, 2014 at 1:41 am
two must-reads from the times:
what 2,000 calories looks like (makes you think…)
sugar season (sure is.)
In link on October 2, 2014 at 1:06 am
apparently there’s a right way and a wrong way, and now there’s an infographic.
In link on September 25, 2014 at 2:33 am
how many of these new york times favorite cooking gadgets do you own? what’s your favorite? anything you’d add to this list?
i have seven (maybe eight, depending on your classification of my pasta pot…), and kitchen shears might have to be my next purchase.
i’d add an enamel cast iron dutch oven to the list (is that a gadget? maybe not, but it’s my workhorse) and a microplane.
i also love my custom-made, one-of-a-kind flour leveler.
In link on May 3, 2014 at 2:01 pm
i saw them make these muffins the other night on (my favorite tv show ever) cook’s country from america’s test kitchen, and i scribbled down the recipe really fast and made the muffins before i realized i could watch the show online and pause it!
the first step is to toast the oats for 6-8 minutes in a sautee pan with a little butter.
i have to say, it made my kitchen smell amazing. like oatmeal cookies and popcorn.
then you grind them up into toasted oat flour.
add in the other dry ingredients (flour, salt, baking soda and baking powder) and pulse to mix. then mix the wets in another bowl (brown sugar, melted butter, milk and eggs) and mix everything together in a very particular fashion, swooping a whisk through the batter and tapping it off on the edge of the bowl.
let the batter sit for 20 minutes. i added some raisins at the end of the waiting period. i mean, oatmeal and raisins! duh
the recipe called for a pecan-sugar-oat topping, but i skipped it and topped them with a few dried oats. i thought they already had enough sugar in them for breakfast (one cup) and he can’t have nuts.
bake for 18-25 minutes, rotating once.
the texture is the best part – dense, chewy and toothsome, but still moist.
mmmmm best warm. like a hug in your mouth.
In link on March 11, 2014 at 1:28 am
here’s a depressing article from the new york times about the dangers of antibiotics. turns out they may be partly responsible for the obesity epidemic.
In link on February 22, 2014 at 12:10 am
all from the new york times. a little insight on what’s motivating my food choices these days:
learning to cut the sugar
why nutrition is so confusing
is that sausage worth this?
In link on November 28, 2013 at 8:57 am
a favorite from the archives to celebrate the day: Le Grande Thanksgiving, by Art Buchwald