Pesticides: Now More Than Ever

12|12|12

How quickly we forget.

After the publication of “Silent Spring,” 50 years ago, we (scientists, environmental and health advocates, birdwatchers, citizens) managed to curb the use of pesticides [1] and our exposure to them — only to see their application grow and grow to the point where American agriculture uses more of them than ever before.

And the threat is more acute than ever. While Rachel Carson [2] focused on their effect on “nature,” it’s become obvious that farmworkers need protection from direct exposure while applying chemicals to crops [3] . Less well known are the recent studies showing that routine, casual, continuing — what you might call chronic — exposure to pesticides is damaging not only to flora but to all creatures, including the one that habitually considers itself above it all: us.

As usual, there are catalysts for this column; in this case they number three.

Read the rest of this column here.

New York Dals

12|3|12

It is not that I’ve never cooked dal, the family of Indian legume dishes that is a staple for the hundreds of millions of vegetarians of India, as well as who knows how many millions of omnivores; it’s just that I’ve never cooked it especially well. I realized this when I first visited northern India about 10 years ago and — even in a Sikh langar, a canteen where food is free for all — ate dal that was infinitely tastier than my own.

Part of that, probably, was the thrill of eating food where it belongs, and part of it was that many dals contain unconscionable amounts of ghee, a form of clarified butter. (Western Europe is not the only part of the world where cooks have recognized that butter makes many things taste much better.)

But part of it was some lack of feel for making dal, a kind of ignorance that I couldn’t overcome simply by experimenting or following cookbooks. As legumes have become a more important part of my cooking, I decided that my dal problem needed to be remedied. I turned to Julie Sahni.

Read the rest of this column, and get the recipes and video here.

Cold-Proof Your Salad

11|28|12

WITH all due respect to tomatoes, potatoes, eggplants and all the other vegetables we’ve enjoyed for the last few months, the champions of the moment are beets, turnips and radishes. For gardeners and farmers in all but the coldest climates, they’re still going strong, which means that for careful shoppers, the highest-quality stuff is still easy to find.

But, aah, you say, the same is true of our semi-hardy greens, like kale, collards and chard. And certainly that’s true. But if you have turnips and radishes, you almost don’t need kale and collards (they’re all in the same family). And if you have beets, you almost don’t need chard (beets are chard are grown primarily for their roots; chard is beets grown for its greens).

Incredibly — though not surprisingly, since there are no surprises here — the beets, turnips and radishes give you greens to use in salads or for cooking, as well as roots you can eat raw or cooked. (There are other vegetables, notably kohlrabi, that meet this description too, but only gardeners are going to find them with their greens.)

Read the rest of the column here, and get the recipes here and here.

Hunger in Plain Sight

11|28|12

There are hungry people out there, actually; they’re just largely invisible to the rest of us, or they look so much like us that it’s hard to tell. The Supplemental Assistance Nutrition Program, better known as SNAP and even better known as food stamps, currently has around 46 million participants, a record high. That’s one in eight Americans — 10 people in your subway car, one or two on every line at Walmart.

We wouldn’t wish that on anyone, but as it stands, the number should be higher[1]: many people are unaware that they’re eligible for SNAP, and thus the participation rate is probably around three-quarters of what it should be.

Food stamps allow you to shop more or less normally, but on an extremely tight budget, around $130 a month. It’s tough to feed a family on food stamps (and even tougher without them), and that’s where food banks — a network of nonprofit, nongovernment agencies, centrally located clearing houses for donated or purchased food that is sent to local affiliated agencies or “pantries” — come in. Food banks may cover an entire state or part of one: the Regional Food Bank of Oklahoma, for example, serves 53 counties and provides enough food to feed 48,000 square miles and feeds 90,000 people a week — in a state with fewer than four million people.

Read the rest of this column here.

All Hail the Sweet Potato

11|21|12

For more than 30 consecutive Thanksgivings — including this one — I’ve written about turkey in all of its guises. Occasionally I’ve protested, pleading with editors that although the bird in its wild form may be traditional and is indisputably indigenous, whether the one you buy is free-range, wild, natural, organic, pumped up with antibiotics or even injected with “butter,” it’s just about the worst piece of meat you can roast.

At the hands of all but the most experienced, careful or lucky cooks, the more than 700 million pounds of turkey we’ll buy this week will wind up with breast meat that’s cottony-dry and leg meat that is underdone, tough, stringy or all three. And although a friend of mine claims that this is how people like it — “it’s exactly how our grandmothers did it, and it’s what we grew up with,” he says — I believe this explains why we waste an estimated $282 million worth of turkey each year, enough to feed each food-insecure American with 11 servings.

Read the rest of this column here.

The 2-D Thanksgiving

11|20|12

Believe it or not, there is more than one way to roast a turkey. First, you must ask yourself what you really want. I’ll offer you three options: A fast, crisp-skinned bird, moist and not overcooked, served with roasted vegetables; a leisurely braised bird, also with veggies; or the classic stand-up roast, presented beautifully in all its glory, prepared in a straightforward manner.

If you want speed and don’t mind a novel look, choose the flattened bird, which employs a method that goes by the quaint name of spatchcocking. It takes a little work at first, because it’s a little more physical than other techniques: you have to remove the backbone, flatten the breast and dislocate the thigh joints from their sockets. None of this is difficult, but it may be a bit much for some. The reward is a lovely roasted bird with a not-overcooked breast and perfectly done legs; it also cooks in about an hour — yes, you read that right: an hour. The downside, apart from the butchering, is that some might consider it weird-looking.

Read the rest of this article here, and get the recipes here (braised), here (split-roasted) and here (classic).

Roasted, Smashed, Dolloped, Devoured

11|14|12

There is nothing new or unusual about mashed squash or about mashed vegetables on toast. (What’s new is that the toast is now frequently called crostini, but that’s not exactly revolutionary.) Still, there is such a broad range of foods that can be served on toasted bread that it’s not surprising some of these will come as revelations.

This squash-and-toast combination is served by Dan Kluger, the executive chef at ABC Kitchen. Something about it drives me wild: the squash is creamy but chunky, rather than puréed. There is a lot of complex sweetness, but acidity as well, and it’s lean as well as fatty. (It doesn’t take a detective to see the layer of ricotta underneath the squash.)

Put it on a nicely toasted piece of bread and you have a real winner. But it also occurred to me that the mashed squash alone would make a terrific Thanksgiving side dish.

So I asked Dan’s boss, my friend Jean-Georges Vongerichten, to show me how to put it together.

I would not have figured the dish out myself, which made this a rewarding experience. Jean-Georges peeled the squash: almost any winter squash will yield to a sharp knife and some patience, though as I wrote a couple of weeks ago, thin-skinned varieties like delicata are easier to peel or can be left unpeeled entirely. He cut the squash in half, took out the seeds and sliced it into not-quite-random pieces, mostly about 1/4-inch thick. These he roasted with oil until they were tender enough to mash; by that time, a few had blackish, caramelized ends.

To cut to the chase: next, he confited onion slices with both maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult.

At that point, the two preparations are simply mashed together. If you serve them in a bowl at Thanksgiving, you will be serving something on a, er, higher level than mashed sweet potatoes with marshmallows. Otherwise, lightly toast some good bread in olive oil, spread it with a light, fresh cheese and top with the squash. Do not forget the mint; it’s not the same without it.

Watch the video here, and get the recipe here.

The Food Movement Takes a Beating

11|11|12

AN election that saw great strides for women, gay men and lesbians and even pot smokers left the nascent food movement scratching its collective head. We’re going to see marijuana legalized before we see a simple change in food labeling that’s favored by more than 90 percent of Americans? Or a tax on soda, a likely contributor to the obesity problem?

Possibly.

Proposition 37, which would have required packagers to label foods containing genetically modified organisms (G.M.O.’s) as such, was on the ballot in California. As recently as two months ago, the vote for labeling appeared to be a shoo-in. But then the opposition spent nearly a million dollars a day — a total of $46 million, or about five times as much as the measure’s backers — not so much chipping away at the lead but demolishing it.

Read the rest of this column here.

Fear of Frying

11|5|12

Unless you’re a routine visitor to KFC, fried chicken is probably not in your weekly diet. Which is fine: it is, after all, a treat. But even though you can get fried chicken that’s way better than the fast-food variety all over the place, it remains a specialty of home cooking, and one that anyone can handle. To me, the best has a simple, flavored coating of flour or the like, rather than thick, ultracrusty preparations or spongy batters.

After trying a number of contemporary and often needlessly complicated fried-chicken recipes, I decided to refine my own standard, which was first published 14 years ago in “How to Cook Everything” and itself was an adaptation of a recipe that initially appeared as Paula Peck’s Best-Ever Fried Chicken in her 1961 classic, “Paula Peck’s Art of Good Cooking.” That was among my favorites when I was learning how to cook, as varied and sensible a cookbook as existed at the time. (Her other book, “The Art of Fine Baking,” is equally brilliant and provides perfect instructions for making croissants.)

While I never met Peck, and although her cookbooks are out of print (her granddaughter Megan is doing her part to reacquaint new cooks with Paula’s work at meganpeckcooks.com), her cooking remains with me. Her treatment of chicken is a fine example; she was among the first cookbook authors to suggest that chicken breasts substitute for veal (hard to believe, now that it’s the other way around), and she was also a fan of chicken legs.

Read the rest of this column here.

A Different Shade of Risotto

10|30|12

As more varieties and better qualities of brown rice become increasingly common, it’s growing clear that you can do pretty much anything you want with this less processed version of the world’s second-most-popular grain. (You guessed it: corn is numero uno.)

This includes making risotto. Real, creamy, tender risotto. There is really only one adjustment to make, and that is to parboil the rice so that the risotto-making process takes about the same amount of time — 20 minutes or so — that it does with white rice.

As you normally would, choose short- or medium-grain brown rice, which is crucially important because these are the varieties that emit enough starch to make the final product creamy. One could argue, and some will, that you should begin with Italian varieties like Arborio. But good Spanish, Japanese and, yes, American short- and medium-grain rices give equally good results.

Read the rest of this article here, and get the recipe here.

Get the newsletter