When it comes to so-called luxury ingredients, wild mushrooms are among the most accessible, for a couple of reasons. One, if you have the energy and a guide and the right location, you can forage for them. O.K., very few of us are going to do that. Alternatively, you buy them, and in those places where the foraging is local the price isn’t at all outrageous, especially because a little can go a long way.
This spring I’ve taken advantage of frequent appearances of morels in our markets (contrary to the popular media, it does rain in California some of the time) at about $30 a pound. The price may sound scary, but I buy a quarter-pound at a time. With this $8 worth and another springtime ingredient, I make among the best fast dishes there is: pasta with morels, real peas, Parmesan and butter.
Read the rest of this column and get the recipe here. Photo by Rikki Snyder.
I introduced #BittmanTopics as a way to share ideas about what—and how—we’re eating, and this month, we focused on grilling. Many of you were proud to announce you have year-round cookouts while others in colder climes are just now getting back to the fire. Most of us associate grilling with meat, but throwing some vegetables on the barbecue is actually a great way to practice “less-meatarianism”:—I shared my recipe for Mexican-style corn and you all shared your own favorites here and onFacebook, Twitter, and Instagram.
Below are some things you had to say and eat last month—check back tomorrow for June’s topic.
The question of the month: “Currently raising my own pork, lamb and beef, looking for best all purpose combo grill/smoker – suggestions?” –@vpfarming
One colleague, Daniel Meyer, built his own smoker, which worked well until it burnt to a crisp. We like Webers, Big Green Eggs, and old-school campfires. But I’m eager to hear what you all use.
“My grill never hibernates.” -Kathleen Harold, Facebook
“Hibernate? Nay!! I grill year round. Yet another gift of So Cal life.” -Rachel Wooster Gangsei, Facebook
“Made Grilled Broccoli With Chipotle Lime Butter for some friends a few weeks back. There was a look of despair on one guests face when I revealed there was not enough for seconds…” -Phil, markbittman.com
“I enjoy grilling Veggies after marinading and rubbing them with Himalayan pink salt, fresh napoletano basil, savory, lemon juice and Fresh lime basil.” -Bonnie Hiniker, Facebook
All the flavors of a classic baked ziti, but more bubbly crust and way less time. Crowd-pleasers don’t come much easier than this.
3 tablespoons olive oil, plus more for greasing the baking sheet
1 medium onion
2 garlic cloves
One 28-ounce can crushed tomatoes
1 pound ziti
1 pound mozzarella cheese, preferably fresh
4 ounces Parmesan cheese (1 cup grated)
Two pieces of seemingly unrelated news last week show just how deficient our values are when it comes to the treatment of the lowest paid workers in our economy, the largest portion of whom are employed in the food chain.
First, Los Angeles followed Seattle and San Francisco in setting its minimum wage at $15 per hour. With New York looking as if it might join the club, $15 could become the new, de facto $7.25, the current federal minimum hourly wage. (As I’ve mentioned before, many tipped workers make even less than that.) A couple of days later, Walmart, among the worst offenders in the realm of labor abuse, announced that it would push its suppliers for improvements in … animal welfare.
If Walmart’s new rules are enforced, they’d be stricter and more humane than any set by federal agencies. But the standards are voluntary, vague and without a deadline; and the company has a history of not following through on its promises.
Read the rest of this column here.
“What’s this?” I asked on my first visit to Seki, an unassuming izakaya — a Japanese bar with food — in a quiet corner of Washington. The menu was typically simple, listing sashimi, fried octopus, grilled eel, tempura, pickles, skewered chicken hearts and monkfish livers. And something I’d never seen before: ara yaki.
“Oh,” said Cizuka Seki, who runs the restaurant with her father, Hiroshi, a short, stout, gruff but pleasant man who trained in washoku, traditional Japanese cuisine, in Tokyo. “We roast fish scraps, the leftovers from butchering the best fish.”
“And you serve it with . . . ?”
Read the rest of this column and get the recipe here.
We’re talking about grilling this month on #BittmanTopics, and Mexican-style grilled corn makes an easy, vegetarian snack or side dish. Lots of ways to sauce it, too—I’ve included six here. What are you grilling? Let me know in the comments.
Everyone has an opinion about the best way to grill corn. Some swear you have to soak the ears in the husk before grilling. Some say you should peel back the husk, remove the silk, then butter and season the corn and wrap it back up to grill.
Personally, I love the charred, popcorn-like flavor that corn gets when it’s exposed directly to the flame, so I grill my corn out of the husk and until it’s browned — really browned — in a few places; as it happens, this usually leaves other parts bright yellow. Not only is this super-easy but it results in the kind of flavor I associate with the crunchy street corn of Mexico. Read the rest of this article and get the recipe here.
6 Sauces for Grilled Corn
- Mayonnaise with lime juice, chili powder, salt, and pepper
- Olive oil, chopped basil, and Parmesan
- Crumbled feta, plain yogurt, lemon juice, oregano and cumin
- Mayo, minced garlic, pimentón and parsley
- Coconut milk, cilantro, and mint
- Simplest: Butter, salt, and black pepper
In public appearances and classes this semester, I’ve talked about eating better and improving the food system in ways that would enable more of us to do so. That’s a discussion about food.
Invariably, someone asks me, “How do you help people eat well when they can’t afford food?”
That’s not a food question but a justice question. Without economic justice there is no nutritional literacy, there is no good eating, there is no health.
Read the rest of this column here.
Here’s how to make steamed fish without a recipe, with any vegetables you like or have on hand—a foolproof, versatile technique with a built-in side dish.