A kingly cake
The Spanish cake eaten on Twelfth Night
By Regina Winkle-Bryan
Celebrate the new year with a ring of roscón de Reyes.
Features
Strudel secrets
How to make this classic rolled dessert
It takes time and deftness, but the results are worth it.
The Culinate 8
New Year’s eats
Traditional dishes from around the world
Eight foods to bring fortune, luck, and health.
Features
The eco-kitchen
How to green your cooking space
You don’t have to remodel to save energy and money.
Kim 12 hours ago
tell us, teaisfun:
Is this a one-pan dinner? Or do you precook the millet? I’m intrigued …
teaisfun 17 hours ago
Turkey Sausage with Millet and bacon
This is a staple at our house. It kind of turns out like fried rice. We just load it full of any veggies we have and it is absolutely delicious. We especially enjoy it with loads of kale, chard or dandelion greens. Leftovers are great thrown back into the pan with some egg added to it.
Kim 4 Jan 2009, 08:17 PM
Dinner was …
trout filets sautéed in butter…with red rice and roasted butternut squash.
Annika 4 Jan 2009, 10:42 AM
1, 2, threasy!
Need an easy on-the-go breakfast idea? Pink Martini’s main singer China Forbes spills the details on a delicious Quinoa-based dish: recipe for quinoa with avacado
LizCrain 2 Jan 2009, 11:38 AM
Crackin’
Just home from a few days at the coast. We brought back a couple sweet and tasty dungeness. We steamed them and then ate them with dipping bowls of drawn butter, drawn butter with garlic and lemon juice. Simple and as always -- delicious.
Olga 2 Jan 2009, 11:32 AM
Spicy Corn with Shrimp and Polenta
I love corn so much I used it twice in one meal: Spicy Corn with Shrimp and Polenta: try this recipe for a quick weeknight meal.
JeanE23 2 Jan 2009, 11:03 AM
Black-Eyed Peas
Although my husband and I are Midwesterners, we’ve adopted the Southern tradition of eating black-eyed peas on New Year’s Day for good luck. Some years we make Hoppin’ John, but I found this recipe for Kocoa's Black-Eyed Pea Salad in the Chicago Tribune about 10 years ago and it’s been a solid hit. It makes a good contribution side dish when invited to someone’s home for dinner. Since I started with dried beans, we have plenty leftover for some Hoppin’ John, too.
Sophia Markoulakis 2 Jan 2009, 10:52 AM
Tomato Juice
Gazpacho, Bloody Marys, chilled prawn-topped tomato granita, vegetable gelee, Tuscan bread soup, Cioppino.
JeanE23 2 Jan 2009, 10:49 AM
tomato juice ideas
I’d use up tomato juice in a soup. I don’t have linked recipes to offer, but what comes to mind primarily is cabbage soup. Also, my mother used to make a vegetable barley soup with V-8 juice.
Kim 2 Jan 2009, 09:23 AM
recipe search
A reader named Beth is looking for recipes that might help her use up the homemade tomato juice she put up last summer. Ideas, anyone?
Susan Odell 1 Jan 2009, 06:13 PM
Football food
It’s a snowy New Year’s day - perfect for watching the multitude of College Bowl games and snacking on a homemade taco bar. We have locally made tortillas, fresh guacamole, chili con queso, spicy ground beef, lettuce, tomato and fresh salsa, all washed down with a cold Negra Modelo. I could use one of these days every month!
vesperlight 1 Jan 2009, 05:12 PM
Cherry Pies
2 - beautiful - just came out of oven - pics later. Cherries were pie cherries from farmer’s market that I pitted and froze ready to use (with sugar added) this summer.
Stir-fry Beef with Broccoli and Red PeppersServe this quick stir-fry with brown rice and a bowl of tangerines. |
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| | Saying no thanks to meat that’s not humanely raisedMy New Year’s resolutionCurt Ellis will probably eat less meat this year. Read on for the reason why. |
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Gluten free? Not really
Whole Foods pulls products from its shelves
January 5, 2009
The latest truth-in-labeling scandal: “Gluten-free” products that aren’t really free of gluten. In November, the Chicago Tribune tested three popular kids’ products made by Wellshire Kids, and found them to have much higher levels of gluten than the semi-official industry standard max of 20 parts per million. Now Whole Foods is pulling the products — chicken nuggets and corn dogs — from its shelves. Still, plenty of folks complained before Whole Foods made its move, and at least one kid had an allergic reaction to the snacks.
Things your farmer wants you to know
Pay attention to what you’re eating
January 2, 2009
Ethan Book, an Iowa farmer who has, until today, blogged for Epicurious, has written a short series of posts on what farmers want the rest of us to know. Part one is about food awareness — knowing your food, understanding seasonality, and grasping the links between the farmers and the eaters. (In other words: We’re all connected, folks.) Part two touches on more food awareness, plus the fact that most farmers care deeply about their livestock and the importance of agricultural knowledge for all of us. Finally, part three gets into how we all might learn to garden, learn to appreciate the art of farming, and — perhaps most important of all — experience the joy in food and eating.
New year’s predictions
Gourmet.com’s picks
December 31, 2008
Gourmet.com recently put up a slideshow with the website’s 13 picks for food trends in 2009. In brief? Among other trends, the website is plumping for more home cooking (thanks to the recession), ice cream, yogurt, homemade cocktails, more food-contamination scandals, school-lunch reform, non-Western food, “slow travel” (to go along with Slow Food?), and locavorism so severe that restaurants will actually start serving dirt. Terroir, indeed.
Greener food shopping
Co-op America has rankings and advice for you
December 30, 2008
The activist nonprofit Co-op America (soon to be renamed Green America, starting January 1, 2009) has several “green living” Web resources, including Responsible Shopper, a portal that encourages consumers to support fair trade, avoid pesticides, and shun “corporate criminals” such as Monsanto and Wal-Mart. Want to know how a particular food company scores? Check out the stats page, which ranks companies on such topics as the environment, human rights, labor, ethics and governance, and health and safety.
Kitchen techniques and tools
Lots of top-10 lists
December 29, 2008
Last summer, the San Francisco Chronicle started a Kitchen Essentials series, and the collection is now a handy guide to tools, techniques, and shopping suggestions. Biggest is a top-10 list of basic kitchen techniques, complete with how-to demo videos; the techniques include breading, searing, folding, tempering, making pan sauce, making a vinaigrette, making a roux, dicing an onion, rolling out pie dough, and segmenting citrus. What else? An illustrated guide to knife cuts, a list of top-10 tools (it also includes a bare-essentials list of kitchen tools), and a top-10 list of pantry items.
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