In my continuing quest to see what else I can do with goat yogurt (so far there’s been ice cream, and stay tuned for muffins!), I decided to see what I could do with goat yogurt in the soup world. Pairing the tangy yogurt with the bright acidity of tomatoes turned out to be a [...]
Although “sweet” and “savory” have become separate worlds in today’s American restaurants and home kitchens, in many cultures they’re freely combined: Thai salads with papaya and beef, the Hawaiian penchant for cooking pineapple with pork, Polynesian dishes featuring mango and shrimp. Even European cooks used to blur the sweet/savory boundaries at will. (Hence the tradition [...]
Continue reading about Enjoying Hot Dogs in a Medieval Kind of Way
I always liked creamed spinach when I was a kid: it was rich and soft and vaguely nutmeggy, and it seemed to be just as good with chicken as it was with lamb or beef or veggies or whatever you wanted to serve it with. What I didn’t realize back then was how incredibly easy [...]
When I was a kid, I couldn’t stand cabbage — it tasted like old shoes and smelled even worse when it was cooking. But lately I’ve started using cabbage in my dishes, and I’m realizing that the whole trick to enjoying cabbage is to cook it gently. When you do, it retains its pleasing crunch [...]
Continue reading about Creamy Winter Chowder & Crunchy Winter Cabbage
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
Winter days seem a lot warmer and cozier with a bowl of hot soup. (Especially a bowl of hot soup that can go from recipe to reality in 15 minutes.) Luckily for those of us snuggled in for the season, some of the most satisfying ingredients are easy to come by in the winter: earthy [...]
Continue reading about When It Snows, It’s Time to Make Soup
I have a confession to make: I’m not a fan of plain-Jane, eaten-as-they-are almonds. I like to toast sliced almonds and include them in all sorts of dishes, and I love to grind sliced almonds into flour and use them in a wide variety of baked goods, but the idea of munching on unadorned almonds [...]
Lately, paneer has started popping up in mainstream markets. This is fantastic news for anyone who likes Indian food, cheeses of all kinds, or likes to try out new ingredients. You can substitute a firm fresh cheese like queso fresco for paneer — or even tofu, if you’re so inclined — but paneer is tops [...]
If you’re looking for a quick and easy protein-packed salad, you can’t go wrong with baby spinach, hard-boiled eggs, and canned tuna fish: you get the bitterness of the greens, the smooth richness of the egg, and the toothsome brininess of the tuna all on one plate. And if you have some beans or tomato [...]
Now that there’s actually snow on the ground (the horror!), I’m thinking about the Caribbean. Hearty stews are a superlative winter dish, of course, and it’s always fun to haul out the fondue pot, but what I really want during the wintertime is to be warm, and what better way to do that than come [...]
