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food (179 posts)
Eating dinner alone
A new book, 40 Years of Chez Panisse: The Power of Gathering, is a tribute to the ideas and people that have shaped the restaurant, and, in turn, American food. Yes, it's also about the importance of eating locally grown foods (dandelion greens and heritage pork, anyone?), but what really thrills our hearts is the way this book commemorates a shared meal's ability to make us feel loved. As, Waters writes, "Our full humanity is contingent on our hospitality: we can be complete only when we are giving something away; when we sit at the table and pass the peas to the person next to us we see that person in a whole new way."
Two more lines from the Chez Panisse book that will make you want to share dinner with someone tonight.
Salt & Straw, Portland, OR
This newcomer, which just opened in the city's hip Alberta district, packs its small-batch creations with 17% butterfat (most ice creams contain about 10%) to ramp up the richness in each bite, and ships a sampler of flavors nationwide. Portlanders can also book the company’s old-timey ice cream cart to enliven birthdays, weddings and other gatherings in need of sweet treats (and which ones aren’t?).
Safe bet: Chocolate with Gooey Brownies
For the adventurous: Three Berry Barbecue (a strawberry, huckleberry, and Oregon marionberry base, ribboned with sweet barbecue sauce)
Our favorite: Honey Balsamic Strawberry with Cracked Pepper
Cranberry Bean, Cherry Tomato and Cucumber Salad from La Tavola Marche
This pretty salad + crusty bread + a wedge of pecorino = your best lunch of the week.
Borlotti and Ricotta with Whole Wheat Spaghetti from Found While Walking
Barely a recipe--adjust the proportions to your liking, and toss in your favorite herbs--this pasta dish is fresh and hearty.
Cranberry Bean Bruschetta from Fresh Brioche
Simmered with garlic and water (plus bacon, a Parmesan rind and/or tomato) and sprinkled with sage, cranberry beans become a perfect topping for slices of toasted baguette.
Cranberry Bean and Sugar Snap Pea Salad with Gouda from MarcusSamuelsson.com
A no-cook salad dressed in a sweet and salty vinaigrette has an unexpected element: meltingly smooth bites of gouda cheese.
Fresh Shell Beans Over Polenta from Printer & Piemaker
This minimalist recipe allows for plenty of interpretation. The basics: gently boil the beans with some marjoram, slowly cook onions with thyme, and serve them together over creamy polenta drizzled with a little bit of good olive oil.
Cranberry Bean Hummus from The Parsley Thief
A cross between hummus and baba ghanoush (thanks to the addition of zucchini), this is a lovely spread for toasted pita bread triangles.
Halloumi with summer vegetable ragout
Mixed bean soup mix
What would it take to change your life for the better? It may be less than you think—we’ve got mini-makeovers to help you upgrade everything from your workout to your weekend. #6: Customizing your candy.
30 days of makeovers
20 favorite childhood desserts (with adult twists)
Perfect wine and chocolate pairings
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Achiote (ah-chee-OH-tay, Spanish)
This common ingredient in Mexican cooking can actually induce an "achoo," since it's a spicy blend of annatto (a peppery pod from the achiote tree), Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic and salt. Achiote often comes in a paste form, where it adds a red color and a little kick to dishes like Yucatan Pork Tacos (pictured).
Clafouti (klah-fu-TEE, French)
For the longest time, whenever I read this word, I pictured someone named Fifi wearing a frilly pink nightgown. But now I know it's an easy, pancake-like dessert, made by pouring a batter over fresh fruit and baking it until it puffs. Pop this bubbly, custardy cherry clafouti into your oven midmeal and 30 minutes later, "clafouti" will be your new favorite word.
Fregola (FRE-go-la, Italian)
Saying the word for these tiny, toothsome balls of pasta--think Israeli couscous--could sound like something you'd say to your worst enemy. But if you roll the "r," add some Parmigiano-Reggiano (roll those r's, too, just to make your dinner companions laugh), plus fresh corn, peas or asparagus, you have a lovely, light summer meal. This recipe from Elaine Louie, who writes the New York Times column "The Temporary Vegetarian," is a cinch.
Everybody knows that cooking vegetarian is the healthy way to go (one example: the American Diabetic Association says vegetarians are less prone to heart disease). But it can be a little intimating, especially when you're confronted with that first jiggly block of tofu or bag of hard-to-pronounce quinoa. Luckily, Dr. Oz and family can lead the way, with a delectable vegetarian dinner smorgasbord in this September's issue of O, complete with recipes. One of the sides, Lisa Oz's Lemony Kale Salad, prominently features hemp seed, a versatile little food source that, yes, is cultivated from the Cannabis plant (but no, it won't get you loopy) and is rich in protein and essential fatty acids. If you're wondering how else you'll finish the 8-ounce bag you bought for that lemon-kale salad, try this go-all-day breakfast dish from dietitian Ashley Koff and fitness trainer Kathy Kaehler, co-authors of Mom Energy: A Simple Plan to Live Fully Charged. It's a fruity-cereal bowl of goodness, made with pre-measured smoothie packets, milk, honey, your favorite cereal (we like Nature's Path Crunchy Maple Sunrise) and the rest of those hemp seeds. In fact, it's so easy, after taking one look at the recipe, you'll know it by heart.
A little sweet, a little sour, roasted grapes are an easy addition to many foods and dishes you're probably already making. Holly Smith, the chef at Cafe Juanita outside Seattle, folds them into risotto with hazelnuts and cheese. Brad Farmerie, of the restaurant Public in New York, spreads creme fraiche on a toasted scone and drizzles it with roasted grapes for a sweet-savory breakfast. Farmerie also spoons the grapes over ice cream, uses them as a finish to grilled chicken or pork, or tosses them with baby spinach, olive oil and crispy pancetta.
And the recipe could not be simpler...
What would it take to change your life for the better? It may be less than you think—we've got mini-makeovers to help you upgrade everything from your workout to your weekend. #1: New fruits to try.
Apple, banana, pear, yawn. These exotic alternatives are packed with vitamins and fabulous new flavor.
Peel off the spiky red covering of this iron-rich Southeast Asian treat to reveal a translucent white orb with a taste that marries grape and watermelon.
Keep Reading: 3 more exotic fruits to try