October 30, 2015
When I saw chef Tal Ronnen's butternut squash farinata in his gorgeous new book, Crossroads , I followed his lead and cooked small cubes of the squash first, then poured the batter over them before baking. The result reminded me a little of a Spanish potato-egg tortilla. Butternut Squash Farinata 8 servings 11/2 to 2 cups chickpea flour 2 cups water, preferably filtered, at room temperature 5 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 3/4 teaspoon kosher salt, plus more as needed 1/4 teaspoon ground black pepper, more as needed 1 tablespoon vegan butter (or sub unsalted butter)
October 23, 2015
TOMATO, CUCUMBER AND BASIL SALAD 2 tablespoons red wine vinegar 2 tablespoons water 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 2 large beefsteak tomatoes, each cut into 8 wedges 1/2 seedless (English) cucumber, cut into 1/4-inch rounds 1 small yellow or red onion, cut into thin half-moons 3 tablespoons coarsely chopped fresh basil, plus a basil sprig, for garnish Using a fork, whisk the vinegar and water together in large bowl.
October 1, 2015
WILL POPE FRANCIS' urging that we all commit to helping the poor make a difference? I hope the pope's advocacy of the poor not only changes minds but also inspires people to become involved in helping the less fortunate. "Each son or daughter of a given country has a mission, a personal and social responsibility," the pope said during his address to a joint session of Congress. And don't just give your money. Give your time and talents. My husband, who stretches out his workday so that he can have a day off every other week, has decided to spend many of those days accompanying me to a prison in Maryland where we teach financial literacy to inmates.
September 11, 2015
A cellar for your fancy salt A big step up from that ragged box of kosher salt you keep in the pantry, ceramic artist Mimi McPhartlan's salt cellars are slip-cast in porcelain, glazed sunny yellow or cool blue, and come with a handmade scoop to match. - Samantha Melamed Mimi McPhartlan salt cellar, $35 at Art Star, 623 N. 2d St., Philadelphia, 215-238-1557. Olive oil straight from the vineyard Where there are grapes, the olive groves are often not far away. In many cases, olives grow on the same estates that have the vineyards.
August 27, 2015
Any geneticist worth his salt ... Extensive scientific studies have shown that foods containing genetically modified organisms, or GMOs, do not pose health risks, and the higher agricultural yields attributed to them have helped alleviate hunger globally ("GMO panic is bad policy," Aug. 14). The faddish, absurd hue and cry over such foods is typified by a distributor of Himalayan salt labeled GMO-free. For the uninitiated, salt is a mineral, not an organism, and therefore devoid of genetic material.
July 17, 2015 |
Inside the sweltering heat of a greenhouse near the Jersey Shore, where the afternoon summer temperatures can hit 160 degrees, a bit of the Atlantic Ocean is rapidly transforming before our eyes into one of civilization's oldest treasures. "I'm literally swimming in salt," says Derrek Thomas, 43, leading us between the 2,000-gallon retention pools that line the new salt house he and his partner, chef Lucas Manteca, 38, built on Thomas' Windy Acres farm in Ocean View. "I can't get water fast enough.
July 11, 2015 |
New German Cinema pioneer Wim Wenders, who established himself in the 1970s and 1980s with a series of classic dramas such as The American Friend , The State of Things , and Paris, Texas , also has become one of Europe's premiere documentary filmmakers, with fascinating, no-nonsense pictures that profile other artists, including fashion designers ( Notebook on Cities and Clothes ), musicians ( Buena Vista Social Club ), and other filmmakers ( Lightning Over Water , Tokyo-Ga )
July 10, 2015
This plump, juicy burger is my desire-driven answer to the nutritional call to limit the portion size of a piece of lean meat to a deck of cards. I found a way to make a burger both healthful and indulgent: Stuff it with a modest amount of lean meat and vegetables. You expand the size of the burger, so your eyes widen with excitement before you bite into it. Antipasto-Stuffed Turkey Burgers 4 servings For the burgers 3 tablespoons chopped roasted red peppers, drained and rinsed 3 tablespoons chopped marinated artichoke hearts 2 tablespoons chopped pitted green olives 3 tablespoons shredded part-skim mozzarella cheese 11/4 pounds extra-lean or lean ground turkey breast 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper For the spread 2 tablespoons tomato paste 2 teaspoons balsamic vinegar 1/4 teaspoon salt 1. For the burgers: Toss together the peppers, artichokes, olives, and mozzarella in a bowl.
June 26, 2015 |
IF YOU'RE growing your own or getting produce through a CSA, you've probably got the whole vegetable to consider. Using it all can yield more value and variation. Not only are stalks, stems and leaves tasty, but some have entirely different flavors than their more popular parts. Broccoli stalks are sweeter than their florets. Feathery carrot tops taste like herbs and can be used as such. Beet greens mellow when sauteed; raw, they can add a peppery flavor to salads. To gather the makings of a great vegetable stock, keep a plastic bag in the freezer to add vegetable scraps or unused pieces (broccoli stalks, onion pieces, carrots, celery ribs and leaves)
May 31, 2015 |
What is it?: Salt water taffy is that chewy sweet treat that comes in an abundance of flavors, from simple chocolate or vanilla to newfangled ones like sour cherry and wild banana, and lollipop colors wrapped up in twisted-end waxed paper. Boxes of it touting various vacation locales on the outside are as common as souvenir gifts as fruitcakes at Christmas. How it found its way to New Jersey: The lore at the Jersey Shore is that salt water taffy was invented by Atlantic City Boardwalk confectioner David Bradley.