An easy stir-fry takes on bright, lively flavor thanks to spicy kimchi seasonings.
4 tablespoons vegetable oil, plus more as needed
1 1/2 pounds beef sirloin, flank, or rib-eye steak
Salt and pepper
1 medium Napa cabbage
1 inch fresh ginger
4 garlic cloves
1/2 teaspoon red chile flakes
1 teaspoon sugar
2 tablespoons rice vinegar
1 tablespoon gochujang (Korean red pepper paste) or Sriracha (optional)
Every other Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything Fast. If you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!
It doesn’t take long for bone-in chicken to turn water into a flavorful broth. Start with whole pieces, don’t overcook the meat or fuss with the bones, and you’ll have real chicken noodle soup on the table in 30 minutes.
2 tablespoons olive oil
4 bone-in chicken thighs
4 chicken drumsticks
1 large onion
2 large carrots
3 celery stalks, plus any leaves
4 garlic cloves
5 bay leaves
8 ounces egg noodles or any cut pasta
The recommendations of the Dietary Guidelines Advisory Committee, a nutrition panel that helps update and revise federal dietary guidelines,were announced last week and are easy to parse: The panel, a collection of 14 health experts with dozens of specialists in support, emphasizes things that just about everyone agrees upon: that we need a diet more oriented toward plants, that we should reduce calorie consumption in general, and that less sugar would be a good thing. Not much new there, or surprising.
But on some levels the report is disappointing: For one thing, it’s 571 pages (not surprisingly, it stumbles over itself). And it focuses on individual nutrients at the expense of sending simpler messages. No one wants to think about “eating” (or, even worse, “consuming”) cholesterol or saturated fat or sodium or “sweeteners.” We want to think about eating food.
Gianni Piscitelli, a home cook I met on a recent trip to Naples, grew up cooking with his grandmother, Maria d’Orsi, and later with his father, Attilio, in Montesanto, a residential neighborhood of the city. His grandparents were smart: They bought a sprawling place high on a hill with a view of the sea in 1933, when the area was still countryside — a home where the extended family could all live and cook together. What this family has always cooked is the food of Naples. Which is not what I thought it was.
If you grew up in Lower Manhattan when I did, 50 years ago, you might have thought you knew the food of southern Italy: Pizza, meat ragu, lasagna, stuffed shells and seafood “fra diavolo.”
Read the rest of this column and get the recipes here. Photo by Grant Cornett.
The world of food and agriculture symbolizes most of what’s gone wrong in the United States. But because food is plentiful for most people, and the damage that conventional agriculture does isn’t readily evident to everyone, it’s important that we look deeper, beyond food, to the structure that underlies most decisions: the political economy.
Progressives are not thinking broadly or creatively enough. By failing to pressure Democrats to take strong stands on everything from environmental protection to gun control to income inequality, progressives allow the party to use populist rhetoric while making America safer for business than it is for Americans. No one seriously believes that Hillary Clinton will ever put the interests of Main Street before those of her donors from Wall Street, do they? At least not unless she’s pushed, and hard.
It’s clear to most everyone, regardless of politics, that the big issues — labor, race, food, immigration, education and so on — must be “fixed,” and that fixing any one of these will help with the others. But this kind of change must begin with an agreement about principles, specifically principles of human rights and well-being rather than principles of making a favorable business climate.