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Story Archives of 'Cooking'
Cooking Like A Jewish Grandma
By Virginia Prescott on Thursday, January 21, 2010.
We tend to think of Jewish food as heavy, complicated, and time consuming - something only a Jewish grandmother could create. For many people, the fondest childhood memories are centered around food - lovingly prepared for the family by mothers, grandmothers, aunts and sisters in a bustling kitchen.
Recreating those shared dinners is tough, especially for a young person who has never cooked for more than two people. It can be intimidating to stand face to face with a whole chicken, gizzards and all. Well, lace up your combat boots. Our drill sergent today is Andrea Carneiro, who wrote Jewish Cooking Boot Camp with the help of her mother Roz Marks.
Moosewood for the new Millennium
By Virginia Prescott on Thursday, November 19, 2009.
Mollie Katzen is a legend in my kitchen. The Moosewood Cookbook and the Enchanted Broccoli Forest were the first cookbooks I owned. Their hand drawn illustrations and folksy writing guided me through Moussaka and Swedish Cabbage Soup from college and on through adulthood.
My copies are now splattered with sauces and split at the bindings. But like many people, I find myself cooking the stuff I know over and over again, and I don't find myself in the kitchen as often as I used to. So I'm thrilled that Mollie has a new book and a new imperative: to "Get Cooking!"
She'll be visiting with University of New Hampshire students enrolled in the eco-gastronomy program this weekend, and signing copies of Get Cooking at River Run Bookstore in Portsmouth on Saturday.
Gourmet Dinner: Simply Southern with Mollie Katzen
The New York Times: Out of the Kitchen, Onto the Couch
Photo: Brady Carlson, NHPR
Crowd-Sourced Meatloaf
By Virginia Prescott on Tuesday, September 29, 2009.
Do too many cooks spoil the soup or make it better? Some new food sites are taking the Wikipedia model and calling on their readers to spice up or modify user-submitted recipes. Posts range from Abalone Soup with Chinese Cabbage to Zucchini Almond Casserole.
It’s crowd-sourcing in the age of the amateur chef. For more we’re turning to Kim Severson who spotted the trend and reported on it for the New York Times.
The New York Times: E-Kitchens Can Get Crowded
(Photo by Justin Lowery via Flickr/Creative Commons)
First Course Culinary Training
By Deborah Schachter on Saturday, September 5, 2009.The First Course Culinary Training Program in Keene equips people with the work and life skills they need to succeed in the food service industry and be self-sufficient.
Return to the Kitchen
By Zach Johnk on Tuesday, August 18, 2009.
If you can’t stand the recession, get back into the kitchen. That’s the advice more Americans are heeding, as cooking at home appears to be on the rise. As eating at restaurants becomes another indulgence, people are dusting off their stoves and fending for themselves – with a little bit of help.
First Course Culinary Training
By Deborah Schachter on Saturday, June 13, 2009.The First Course Culinary Training Program in Keene equips people with the work and life skills they need to succeed in the food service industry and be self-sufficient.
Forget Shortening, Try Lard
By Virginia Prescott on Tuesday, June 9, 2009.
You can call it rendered pork fat if you’d like, but no matter how you dress it up, it’s plain old lard. Lard got a bad rap over the years. Shortening, the synthetic subsititute triumphed with messaging like this Crisco commercial from 1993:
"The dough is easy to handle and it bakes up light and flakey. And unlike lard, Crisco is all vegetable, one hundred percent. Delicious!"
But Crisco is drenched with those terrible trans fats. With simpler, traditional foods back in vogue, even loving lard is okay. Regina Schrambling thinks so. She’s a longtime food writer and blogger. Her recent article in defense of lard on Slate.com has been making the rounds on the food blogs. She joins us on the line from New York to tell us more.
Slate: Lard: After decades of trying, its moment is finally here.
The Homesick Texan Guide to Rendering Lard
(Photo by Sarah Gilbert via Flickr/Creative Commons)
Underground Supper Clubs
By Virginia Prescott on Tuesday, May 26, 2009.
The National Restaurant Association reported last fall that more than half of its members were concerned about the future of their business. People are eating at home to save money, and in some places, diners are getting around the tasks of table reservations, tips and high-priced bottles of wine by dining in private kitchens and living rooms.
They’re called underground supper clubs and they work like this: a secret location. Access given to a select few. Directions sent via email hours before the event. From Austin to Atlanta, New York to San Francisco, foodies are clamoring for invites to these private events. Those who attend come from all walks of life, and are looking for new experiences - gournmands who are burnt out by celebrity chef culture and the stuffiness of fine restaurants. Jean Railla, author of Get Crafty and the blog Meal by Meal joins us on the line from New York with her experience at one of these supper clubs.
(Photo by mirvettium via Flickr/Creative Commons)
Are microwaves energy-efficient?
By EarthTalk on Sunday, May 24, 2009.
EarthTalkTM
From the Editors of E/The Environmental Magazine
Vegan Soul Kitchen
By Virginia Prescott on Wednesday, April 15, 2009.
Bryant Terry grew up in Memphis listening to that city’s distinctive soul music and eating the yams, greens, ham hocks, and creamy grits that are part of the African-American soul food tradition.
Bryant attended college in New Orleans and soaked in the city’s distinctive stew of creole food, music and culture. Bryant became a chef, a vegan, a food justice activist, and an author committed to making healthy, fresh, safe food accessible to people across geographic and socio-economic lines.
Beyond food policy, Bryant Terry is all about creative, delicious food. His new book, Vegan Soul Kitchen re-defines food from the African diasporic tradition with lighter, more nutricious recipes, along with remembrances from his own life and even a suggested soundtrack for prep time. We welcome Bryant Terry, award-winning chef, food policy fellow and author to Word of Mouth.
Watch Bryant Terry prepare citrus collards with raisin redux (courtesy Mother Jones):
