Show-Stealing Vegetables

2|18|14

Imagine this: Your dinner guests are seated around the table, waiting for you to parade out the main course. You triumphantly carry it in on a platter. Oohs and ahs ensue.

What did you picture on that platter? A bronzed turkey, perhaps? A hulking roast? Lobster à l’Américaine? It probably wasn’t vegetables, which have long been entrenched in side-dish territory. But the wow factor isn’t restricted to animal flesh. I’d argue that elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat.

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

Eating in London’s West End

2|18|14

It takes time to eat in a great restaurant, and time is precious pre- or post-theater. You’re either eating early and in a hurry to make the curtain, or you’re up late and half-ready for bed. In either case, a two-hour blowout is unlikely.

This could explain why traditionally the best restaurants are not usually clustered in theater districts, and why the restaurants you do find in those areas tend to prize efficiency over anything else. But in London, at least, that’s no longer the case. In the last decade, a dozen really interesting restaurants have opened in the heart of — or just a few blocks from — the West End. Some have come and gone, and I’ve written about others (most notably Quo Vadis, which remains a standby). But there’s now enough of a critical mass that the area deserves a survey of its offerings.

Read the rest of this article here.

Fish Stews (with a Little Meat)

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I don’t subscribe to the belief that everything is better with bacon, but small amounts of meat do often improve many dishes — even those with fish. While there are plenty of classic fish stews that don’t use meat for flavoring, including bouillabaisse, there are also many that do. (Clam chowder, anyone?) Think about it: When you’re making stew, everything is fair game.

Generally speaking, fish stews are easy to make and quicker than their meat-based brethren. Even making your own fish stock won’t slow you down, because few fish take more than several minutes to cook.

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

Quinoa: Crunchier than Ever

1|29|14

Not long ago, quinoa was as mysterious as dark matter. Few could even pronounce the name of this ancient, disk-shaped “super grain” from the Andes, mistakenly calling it kwih-NO-ah (it’s KEEN-wah). It tasted a little strange, home cooks didn’t know what to do with it and only vegan restaurants put it on menus.

Now quinoa is everywhere, and seemingly everyone knows everything about it. You probably recognize its grassy flavor and faintly crunchy texture. If I told you that it’s not a grain at all, but rather a chenopod related to spinach and beets, you probably wouldn’t be surprised. And perhaps you know that worldwide demand for quinoa has become so high that many of those who live in the regions of Bolivia where the crop is grown can no longer afford to buy it.

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

Abundance Doesn’t Mean Health

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The relatively new notion that around a third or more of the world’s population is badly (“mal”) nourished conflates hunger and diet-spawned illnesses like diabetes, both of which are preventable.

Both result from a lack of access to quality food, which in turn can result from a lack of money. No one with money starves, and the obesity-diabetes epidemic afflicts predominantly people on the low end of the income scale. With money comes good food, food that creates health and not “illth,” to use John Ruskin’s word. With a lack of money comes either not enough food or so-called empty calories, calories that put on pounds but do not nourish.

Read the rest of this column here.

Cooking Greek with Diane Kochilas

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When Diane Kochilas said we were making phyllo, I confess I was intimidated. But as Kochilas taught me, although “phyllo” means “leaf,” that leaf need not be the paper-thin type we’re accustomed to seeing in flaky Middle Eastern pastries. It may be, as it is here, a thin but readily made dough, rich in olive oil, smooth to the touch and easy to handle.

Kochilas’s father is Greek, but she was born in New York and now divides her time among Athens, where she has primarily lived since 1992; the island of Ikaria, where she runs a cooking school; and Manhattan. It’s mostly thanks to her 10 books that I know a bit about cooking Greek food.

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

Tobacco, Firearms, and Food

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Let’s say your beliefs include the notion that hard work will bring good things to you, that the golden rule is a nice idea though it may occasionally have limits, and that it’s more or less every person for him or herself. Your overall guiding force is not altruism, but you’re not immoral; you’re a good citizen, and you don’t break any major laws. This could describe many of us; most, maybe.

Now suppose you’re in the business of producing, marketing or selling tobacco or firearms — products known to sometimes kill others. You need not be a corporate executive or a criminal arms dealer; you might be a retailer of cigarettes, a person who sells them along with magazines, a marketer, a gun shop owner. In any case, your conscience is clear: you’re selling regulated legal products and, as long as you’re obeying the regulations, you’re doing nothing illegal. (“Wrong” is a judgment call.)

Read the rest of this column here.

Pâte à Choux

1|10|14

A friend who almost never cooks recently made gougères — baked puff pastries with cheese. “I could not believe how easy that was,” he told me. In fact, I can’t think of anything as impressive that needs so little work.

The secret to gougères — and cream puffs, profiteroles, éclairs, even churros — is pâte à choux (paht-ah-SHOO), a dough that’s endlessly useful, shockingly uncomplicated and fast to make.

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

The VB6 Cookbook: “Chorizo” Tacos

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For any of you who are already bored after your first week of resolving to eat vegan, no meat, or less meat, here is a recipe from my forthcoming The VB6 Cookbook that might help you out. (Or if you’re a raging carnivore who just wants a delicious taco, this will also do the trick.)

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Cheerios is G.M.O.-Free. Now What?

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Well, a major and venerable American brand has gone and announced that it contains no genetically modified organisms (G.M.O.’s). Cheerios is G.M.O.-free! And will soon be labeled “Not Made With Genetically Modified Ingredients.”

Do we care? Should we? Is this a cynical marketing ploy or a huge deal or both? (It certainly isn’t neither.)

Without question this could be the start of something big. That it has value to Cheerios and to anti-G.M.O. activists is also undoubtedly true; the question is whether it matters to the rest of us. It does; but that doesn’t mean it’s a good thing.

Read the rest of this column here.

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