Gifts for hungry bookworms, from images of Thai street food to a meditation on the rise and fall of food empires. My Sweet Mexico explores the hidden side of a common cuisine. Can it keep us eating peanut marzipan and goat's milk caramels?
An egg-lover travels to Ontario's Cirrus Hill Farm to visit the source of the duck eggs she's been eating—and learns why they're superior to those from chickens. City-dwelling bees give honey a sense of place—and fuller flavor, thanks to the diversity of nearby plants. Industrial-strength appetites for tradition mean that when we travel in search of "authentic" foods, what we discover is industrial, too.
Frank Samel, 37, carbonates siphon bottles of water with a machine made in As seltzer men from New York to Toronto die out, a few are clinging to tradition. Crock pots use as much energy as light bulbs, and with two new vegetarian crock pot cookbooks, it's easy to enjoy Japanese braised tofu or vegetable biryani.
Pre-agribusiness hens taste like everything from mushrooms to citrus to caramel—except chicken. The birds are forbidden in most cities, but persistent urban egg lovers are having their way. Jonathan Forbes harvests the rare matsutake, one of the untamed foods his neighbors are rediscovering. Every year, the author and her family mix the Tom and Jerry, a once-popular drink that's been all but abandoned. A year ago, the year-old Swedish climate activist began striking from school each Friday to protest climate inaction; last Friday, she gave a speech to hundreds of thousands of people in New York, at the Global Climate Strike, which was inspired by her protest.
It is always at least a little unfortunate to see a young person become an icon—it robs them of the privacy of growing up.
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But Thunberg is an especially flummoxing figure. She looks younger than her years, yet her speeches take a shaming, authoritative tone that is, at the very least, unusual for a child. Former National Security Adviser H. McMaster, the economic adviser Gary Cohn, and others would sit around the Resolute Desk in the Oval Office and listen to both ends of the conversation. The Ukraine scandal confirms that Trump knows he can act with impunity—and no one will stop him.
Or, if you prefer, it can be extremely simple. Eating dairy is a staple of Shavuot. In fact, I remember the complicated milk and honey cake that my friend Risa and I made one year — using almost every bowl in the kitchen.
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As I recall, it was remarkably unremarkable! But why dairy? One explanation is simple exhaustion: the Jews waited so long in the hot Sinai desert to receive the Ten Commandments from God that they were too tired to cook. That makes sense.
Special Foods for Shavuot | Jewish Holidays in a Box
An extension of this concept is that Jews did not want to prepare a meat meal, because that would involve slaughtering, kashering, and more work. Harold Kushner To Life! Olalia attended culinary school in Manila when he was 20 and shortly afterward relocated to the American West; his ambition led him to positions at Guy Savoy in Vegas and, briefly, the French Laundry in Napa. And then, in the spring of , he, like many chefs of his generation, stepped away from haute kitchens to concentrate on food closer to his own marrow. The response proved electric.
Influences on Jewish cuisine
Rice Bar came online at a moment when Filipino cuisine was being singled out nationwide as one of the emergent cuisines in America this decade. But Filipino culture is no novelty in Los Angeles, of course. The city houses the largest Filipino population outside the Philippines.
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- Claudia Roden's Riz au Saffran - Saffron Rice with Raisins & Almonds;
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More recently, restaurants such as Rice Bar and Lasa in Chinatown have reframed traditional Filipino cooking in modern, personalized ways. Efficient, cheerful servers careen among the tables, delivering glasses of orange wine or balanced cocktails made with mezcal, green chartreuse, honey, lime and bitter melon.
Olalia aimed for a version of fried spring rolls liberated from grease or heaviness; he wanted luxury. So he fills wrappers with shrimp mousse and lardo, pairs them with garlic vinegar for dipping and, for pure gilding, drapes tongues of uni over top. At their hottest they scorch and cool, sting and soothe and, in their balance of flavors, unite sea and land. The only constant among Pinoy adobo recipes is that cooks have their own variations.
He marinates chicken thighs in coconut or cane sugar and a dark Filipino soy sauce, or toyo , with a distinct nuttiness, and finishes the dish with roasted garlic-soy vinaigrette and a garnish of chopped tomato.