Recipes and Food
SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way.
By Jessica | Sunday, December 6th, 2009 at 5:01 pm My business partner, Brant, came up with this recipe while playing around in the small world kitchen. Brant has an amazing palate and a great affinity for combining flavors.
The problem is, real food is cooked by real people — you! — and real people are cooking less than ever before.We know why people don’t cook, or at least we think we do: they’re busy; they find “convenience” and restaurant foods more accessible than foods they cook themselves; they (incorrectly) believe that ready-to-eat foods are less expensive than those they cook themselves; they live in so-called food deserts and lack access to real food; and they were never taught to cook by their parents, making the trend self-perpetuating. Yet Americans watch 35 hours of television a week, according to a Nielsen survey . (Increasing amounts of that time are spent watching other people cook).
By KATY MCLAUGHLIN The food scene, summer 2010: Emeril Lagasse has turned to farmer's markets. Bad-boy chef Anthony Bourdain is rich and content. And top chefs are looking for a bump from the new hottest ticket in town—the White House. Below, five new books that offer a snapshot of the current food world—and hundreds of great recipes for summer.
Francesco Tonelli for The New York Times Vegetables and Fruits 1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat.
Lars Klove for The New York Times I look forward each year to that first batch of pesto, which is something I honestly believe cannot be made with the insipid basil of winter, no matter where it comes from. Great basil cannot be grown in a greenhouse, and cannot be grown out of season. In this, it’s like the tomato.
In 2008, the Rodale Institute-an organization dedicated to the promotion of organic agriculture-published a widely noted report entitled “Regenerative Organic Farming: A Solution to Global Warming.” The takeaway was that organic agriculture, due to its reliance on biological rather than chemical methods, could substantially reduce carbon emissions generated by the agricultural sector. Rodale predicted that if the world’s 3.5 billion acres of arable land were placed under organic production, 40 percent of global carbon emissions would be immediately sequestered. It was an impressive projection and, as far as I can tell, an accurate one. Organic farming’s use of cover crops and composted manure is a remarkably effective way to sequester carbon dioxide.
By KATY MCLAUGHLIN When the Slap Yo' Daddy BBQ team arrives at 10 barbecue competitions over the next four months, it will come armed with a stash of secret ingredients, designed to make classic American ribs and brisket taste authentic, but with a mysterious kick. In its arsenal: Indonesian palm sugar, used to marinate chicken; Korean powdered honey, for a sweet finishing touch on ribs; and Philippine tamarind powder, for a citrusy note in poultry. Searing Experiences