Gnocchi: 4 Flavors, 4 Sauces

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A phrase often used (overused, really) to describe well-made gnocchi is “light as a cloud.” It’s not an especially instructive description for a piece of real food, and for cooks hoping to try their hands at gnocchi for the first time, it can be downright daunting.

It’s true that gnocchi requires a bit of technique, but achieving that cloudlike texture — “light” is perhaps a simpler, less intimidating word — isn’t actually that difficult.

Read the rest of this article, get the recipes, and watch the video with Mario Batali here.

Posted in Italian, Recipes

The Wheat Lowdown

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Those of us who cook believe that you have to cook to eat; baking bread is different. With so many relatively decent loaves readily available in stores, bread-baking is more of a hobby. The result, of course, will be eaten and enjoyed — and bakers know the rewards of blowing people’s minds with a good loaf: “You made that?” — but baking is not mandatory. (I say that having just paid four bucks for a “baguette” that would serve better as a kitchen sponge.)

As with any practice, baking gets better over time. But the odd thing about bread-making is that any epiphanies you have along the way are only temporarily gratifying. You always make progress, but then your standard rises, and in the end baking provides that oddly addictive combination of satisfaction and frustration.

Producing a great baguette is an art, but whole-grain bread is real sustenance, and I wanted good ones in my repertory. So over the past few years, I’ve challenged myself to make 100 percent whole-grain bread, and to make it delicious.

Read the rest of this article and get the recipes here.

Posted in Baking

The Cosmetics Wars

If all goes according to schedule, next month the European Union will become “cruelty-free,” banning without exception the sale of cosmetics ingredients that were tested on animals.

Don’t celebrate yet.

Because although there may be less animal testing of personal care products than there once was — even here in the United States — and many manufacturers have found new ways of determining that products are “safe,” there are still plenty of questionable ingredients in your bubble bath, many of which haven’t been tested by any means at all.

And animal testing is far from over. In fact, China officially mandates animal testing of cosmetics, which puts manufacturers in something of a bind: they won’t be able to engage in animal testing and sell in the European Union, whereas their products must be tested on animals to be sold in China. Quantum theory aside, they cannot occupy both of those spaces simultaneously.

Read the rest of this column here.

Posted in Food Politics