Here’s the first episode of “California Matters,” a 10-part webseries I developed with the Berkeley Food Institute. To do it, I ranged throughout the state, talking to people about issues in food, from labor rights to pesticide exposure, the history of Chinese-American cooking, ocean acidification, and more. This first one — in which I roam the streets of Oakland with Berkeley professors Tom Carlson and Philip Stark — is about urban foraging and wild edibles: weeds.
Food-wise (and otherwise), what happens in California affects everyone in America (get it? California Matters), so I’m excited to share the series, and looking forward to telling more of these stories. Here’s a conversation I had recently about how and why we made the series, plus a couplepodcasts for more info. Stay tuned, and click here to subscribe.
I’m thrilled to have just released my new How to Cook Everything iPad app, Cooking Basics. It includes 1,000 photos, 185 recipes, tons of kitchen tips, audio and video clips, and a whole lot more. For a full rundown of all of the content and features (plus more pretty screenshots), continue reading below. To purchase the app, click here.
There is the potluck, but there is also collective cooking. And given a willing helper or two, it can turn a fairly standard weeknight meal into a rocking party. The pace is not necessarily relaxed, but it’s fun.
I had such an experience last week, on the East Side. Two new friends (really complete strangers — I was doing this as a charity auction prize) and I met at 4:30 at the 86th Street Fairway, with barely a plan; we just knew we were supposed to feed seven people at 7:30. I had some ideas, like buy all the vegetables that look good and figure out how to cook them later, and the others had some food preferences: one person didn’t eat meat and another didn’t eat fish. So we decided meat and fish and vegetables and dessert. Starters, I’ll confess, were olives and bread. But hey, you can’t cook everything.
Fernand Point was not one of your gym-going, globe-trotting, Ph.D.-equipped chefs. He was a roast-chicken-for-breakfast-eating, two-bottles-of-Champagne-at-lunch-drinking, big fat (no way around it) guy, the stereotype of the mid-20th-century French chef and almost without question the most influential of his time.
His time was on either side of World War II, and his place was La Pyramide, about a half-hour south of Lyons, often considered the mecca of French cuisine. During the war itself, he fed refugees from the north and then closed for six months rather than feed the occupying forces. His lifestyle was legendary, as was his cooking. (His wine cellars, too — though they were overseen by Mme. Mado Point. They had their share of great Burgundies and Bordeaux but also brought respectability to Rhone wines, even the still-overlooked whites. Mme. Point also ran the restaurant after her husband’s death in 1955, by most reports brilliantly.) Everyone ate at La Pyramide, or wanted to. Half the great French chefs of the next generation — men like Bocuse, Chapel, Outhier and Vergé — trained under him.
I couldn’t think of a better way to conclude my three-day stint on the Today Show than cooking chocolate mousse with Matt Lauer. All of the essential cooking techniques that I demonstrated this week (plus many, many more) can be found in my new book, How to Cook Everything: The Basics.
For my second day this week on the Today Show, I cooked stir-fried beef with basil and chiles, and herb-rubbed roast pork. Get the recipes here, and check out out all the cooking techniques you need to know in my new book, How to Cook Everything: The Basics.
I was on the Today Show this morning (the first of three days in a row) demonstrating vegetable cooking techniques from my new book, How to Cook Everything: The Basics. For me, the easiest way to think about it is to group vegetables into three categories: greens, tender vegetables, and hard vegetables. You can cook the vegetables within each category pretty much the same way, so once you learn a few basic techniques, you’ll be able to cook any vegetable you can think of. Check out the video (above) and a simple recipe from each category here, and stay tuned for techniques for cooking meat (tomorrow), and desserts (Thursday).