When it comes to meat, America is firmly committed to beef and chicken. (With some pork thrown in, mostly in the form of ham and bacon.) But in many other countries, the meat of choice comes from smaller herd animals like lamb and goat. “Mutton” is sheep meat — that is, older lambs. Not only [...]
French omelets, Spanish tortillas (which are entirely egg-based and have nothing to do with corn), and Italian frittatas have a lot in common: they’re easy to make, they’re endlessly versatile, and their savory egginess makes them a great meal at any time of day. They’re also a one-pan meal, which makes for minimal clean-up. If [...]
Recently, I was introduced to a West Coast singer/songwriter who — along with being an inspired and inspiring artist and entertainer — is also a proponent of gluten-free cuisine. Chris Levy’s band is called “Son of Levi” in honor of his father, and his album “Always” was released earlier this year. (You can check out [...]
With the days so dang hot, odds are you don’t want to fire up all of your burners to make dinner. You also might be inclined to lighter, satisfying-without-making-you-feel-stuffed fare. Maybe you even have some veggies growing rampant in your garden. What does all this add up to? No-cook soups. Just toss everything in a [...]
Roasted peppers are one of the most versatile ingredients to have on hand and also one of the easiest to make yourself. (You can buy jarred roasted peppers, but it’s much more cost- effective to pop some raw peppers into the oven.) And since most bell peppers are pretty big, one roasted pepper can go [...]
It’s nearly New Year’s Eve, and chances are you’re looking for a tasty and quick appetizer to serve your guests. One of my recent favorites involves just three ingredients: chickpeas, berbere or chili powder, and extra-virgin olive oil. That plus 15 minutes of occasionally shaking a pan will get you deliciously unique bite-sized appetizers to [...]
Roasted garlic is the perfect example of how one inexpensive ingredient can become an unbelievably flavorful gourmet-level ingredient. All you need is 45 minutes of hands-off time and a little bit of knowledge. And a sheet of aluminum foil. After you’ve roasted your garlic, you can use it immediately or keep it in the refrigerator [...]
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I used to think the term “curry” meant a specific blend of spices used in a particular way. That turned out to be semi-true. “Curry,” an Indian chef told me a few years back, “simply means ‘sauce.’ A curry can be what you make it.” The way we think of “curry,” then, is kind of [...]
One thing I always have in my pantry: chickpeas. One thing I always have in my refrigerator: tahini. Why? Because hummus is my go-to staple, no matter if I need a last-minute appetizer, a dish to take to a party, or a quick dinner. You just can’t go wrong with hummus. (I omitted garlic and [...]
Before King Corn and Queen Wheat took over the American agricultural throne, sorghum used to be a pretty big deal: we used to enjoy sorghum flour, whole sorghum grains, liquor distilled from sorghum, even sorghum syrup. Sorghum is still a big deal in African countries, where it’s a valuable food crop as well as the [...]
Continue reading about A Tried-and-True Grain Makes a Comeback
