By Andrea Nguyen
[Andrea discovers decent airplane food, and converts it to an appealing recipe. – mb)
Airline food is rarely something that you want to replicate at home. On a recent press trip to Asia, though I was treated to business class flights. We kicked off our long-haul back to the States with a 2-hour leg from Hanoi to Hong Kong; it was late morning and I’d breakfasted on pho noodle soup and croissant, thinking that I wouldn’t eat until the afternoon when we reached Hong Kong.
But we were served a full lunch, and I suddenly felt hungry when I got a whiff of the meal that the flight staff was reheating. It smelled comforting — garlic, soy sauce, maybe fish sauce too. Continue reading
In honor of the long holiday weekend it seems only appropriate to offer up more than the usual Sunday dish–so here you go: a few ideas for a classic 4th of July celebration. All adapted from How to Cook Everything.
No-Work Smoked Pork Shoulder or Spareribs
Makes: 6 to 8 servings
Time: About 4 hours, largely unattended
A gas grill works best here (though an oven will do for the first variation). You’ll be amazed by the ease of this low-and-slow technique and downright shocked at the result: The meat can be served straight off the grill, with no more than a squeeze of lime and a few drops of Tabasco, or with any salsa or chutney. Or your can refrigerate the whole thing, slice the shoulder or cut between the ribs, and put it back on the grill—this time over direct heat—to add a crisp steaklike char over the super-tender insides. Continue reading
By Edward Schneider
I just had a hamburger, and I like sautéed onions and cheese on mine. Sometimes bacon too, and tomato. And ketchup. So, hamburger purists, sue me.
There wasn’t any cheeseburger cheese, i.e., something other than grating cheeses, something like gruyère or cheddar. So when I’d cooked my sliced onion in butter, until tender and blond, I added some grated parmesan, which, bingo, made a cheese/onion sauce. It tasted good on or off the hamburger, and it could be the basis for something more elaborate now that I know it works.
by John Thorne
When I first read about this dish in Nigel Slater’s rather hypnotic Kitchen Diaries, I thought, “Where have you been all my life?” I love fresh peas as fresh from the garden as I can get them and often eat a whole bowlful at night just before going to bed. Who thought I could have them for breakfast, too? You might point out that Nigel hadn’t meant this as a breakfast dish, which is true but irrelevant. I love fresh asparagus on toast for breakfast — heat minced garlic in butter in a small skillet until softened, add half a cup of water and bring it to a boil, put in asparagus cut into short lengths, cover, and cook for 7 or 8 minutes. Make toast, butter it if you’re in a luxuriant mood, and pour over the contents of the skillet. What are you waiting for? Eat. Continue reading
There is a tradition of English-speaking writers effectively translating the cuisines of other countries for us, and it’s a worthy one. Those authors may be native to the country of their subject: Marcella Hazan, for example, or Julie Sahni. Or they may have been foreigners, like Richard Olney, Elizabeth David, or Julia Child. To some extent, they offered us the food of other countries in a way we could only otherwise experience by going there, because for the most part the restaurants representing those cuisines were not yet offering us the real deal.
This is the position Elizabeth Andoh is in, and her job is as challenging as any. Ms. Andoh, an American who moved to Japan more than 40 years ago and has spent that time learning Japanese cooking (and culture, and the language, and more) and refining it for English-speaking audiences. One might argue that Ms. Andoh has written the same book several times, a book that says, in essence, “Please. It’s not as hard as you think. Let me explain it to you so you can give it a shot.” Her most recent effort, Washoku, is now nearly five years old and, I think, is underappreciated despite an IACP award. Continue reading
By Daniel Meyer
Carnitas is (are?) one of my all-time favorite foods. Pork shoulder braised, pulled, and crisped in its own fat; a pile of tortillas, a higher pile of beers. It doesn’t get much better than that.
Last week it almost did. I used duck instead of pork; it stood to reason in my head that braising and frying a duck couldn’t possibly be a bad idea. It wasn’t. Continue reading
Need grilling ideas? See today’s Mini, just in time for the Fourth; there are 101. Let us know how they go, and happy grilling.
by Paula Crossfield (Civil Eats)
When the New York Times reported on the growing phenomenon of underground food markets in New York City back in June, the Greenpoint Food Market was forced to shut its doors.
The New York Times article “put us on radar with the officials,” wrote Joann Kim, the market’s organizer and founder, in an email to market devotees. “Since then we have gone back and forth with the city trying to find a solution to how the market can keep its mission while adhering to rules and regulations.” Continue reading
I like Bob’s Red Mill, and I’m glad they’ve made inroads into mainstream supermarkets. I sometimes think they go a bit too far (what won’t they grind?) but so what?
I mean, I found myself with this so-called soup mix – which contains, as you see, beans, lentils, and whole grains. I have most of the things listed here – maybe not kamut, certainly not triticale or whole oat groats, but a fair approximation. (Of course finding them is another story, but we’re not going to discuss the state of my cabinets.) The stuff sat on the counter for a few days, with me scorning it: “What do I need a soup mix for?” Continue reading
By Barry Estabrook
One More Reason to Avoid Farmed Salmon
Prince Edward Island bills itself as a bucolic haven of pristine beaches, white clapboard farmhouses, and quaint fishing villages. But the province is also home to one of the scariest places I’ve ever visited. There, in 2002, I toured a small warehouse-like building housing a dozen aquariums containing salmon that were genetically modified to grow twice as fast as normal salmon.
In one tank, a biologist showed me fish that were about the size of hot dogs. In an adjacent tank, salmon easily the size of my forearm paddled in listless circles. The fish in the two tanks were exactly the same age and had been fed identical diets. The giants, however, carried a gene that from a cold-water dwelling ocean pout that continuously enabled them to produce a growth hormone. Normal salmon stop excreting growth hormones when water temperatures cool. Continue reading