Stuff to read and think about, from kitchen fundamentals to culinary history, and bookmarks that list interesting finds from around the web.
Answers on persistent questions about seed oils, onions and foodborne illness, rethinking the high-protein reputation of some foods, and what to do with mouldy cheese. Plus, some “best-of” articles on cookbooks and recipes.
When someone tells you to eat more kale, your eyes probably roll. But your eyes probably want you to heed that advice, since they can benefit greatly from this leafy green that everyone seems to hate.
I’m back after a summer off for baseball and getting kids ready to leave the nest. Here are a few things I bookmarked over that time: the anniversary of the caesar salad, busting some food myths, and bad news/better news around food and climate. Plus, a newer article that will come in handy for parents of school-aged children.
In this edition of Bookmarks, food combinations that keep blood sugar in check, the cookbook editor who revolutionized the genre, tips for avoiding food waste, plus heritage gardens & mushroom “snake oil.”
That was enough of a cool factor for me, so I decided to make a stop at the Arva mill on a recent visit to the area to pick up some einkorn flour and, because I love a grain salad, some wheat berries too.
In this edition of Bookmarks, some Earth Day adjacent articles: why food waste is bad for the environment (my own post from a couple of years ago); keeping yogurt past its best before date; climate change and chocolate; and easy meal ideas featuring orzo that also use up pantry ingredients and produce. Plus, a discussion of the age-old topic of cups v. grams.