I clearly collect too many food links. 🙂 These are some of the better ones I have found and think worth sharing.
- Mark Bittman used to write for the New York Times as The Minimalist. While he published lots of great articles, these three were among twenty five he thought were his best.
- If you want a stress free way to shop for the week’s groceries and have a meal plan all figured out for you, you need this: The 10-Ingredient Shopping Trip – The New York Times
- A great pasta not just for students and everyone on a budget: Sad Boy Pasta Is the Super Cheap Pasta for Everyone (Not Just Sad Boys | Bon Appetit
- I’m not a tuna melt fan but this might convert me: Tuna Melt Recipe – Bon Appétit Recipe | Bon Appetit
- I think we all need more soup, and out of 26 recipes you are bound to find some you like: 26 Light Soups that Press the Reset Button | Bon Appetit
- Likewise, if you find your meals blah, try one of these marinades: 15 Minimalist Marinades to Rescue Boring Weeknight Dinners | Bon Appetit
- A simple but not boring meal. Great for weekdays: A 5-Minute Chickpea Dinner Best Eaten On the Couch, by the TV | Bon Appetit
- Having a dinner party? Start with a cocktail: Simple cocktail recipes anyone can make – Business Insider
- Something for your guests to snack on when they arrive for your dinner party: Tempura Green Beans with Mushroom Salt and Shallot Dip Recipe | Bon Appetit
- Need some other things for guests to eat at the start of your dinner party? Some ideas: Here Are 8 Incredible Dips That Are Perfect For A Last Minute Party
- A good way to end a dinner party. Everyone likes a good cookie: Glazed Chocolate–Crème Fraîche Cookies Recipe | Bon Appetit
- A nice take on a comfort food. These are good enough to serve guests, or just treat you and your own: tomato-glazed meatloaves with brown butter mashed potatoes – smitten kitchen
- Try making your own flatbread. It’s not hard: Whole Wheat Flatbread – Bon Appétit Recipe | Bon Appetit
- There are alot of bad slow cooker recipes out there. These are the best. We Made And Ate The Most Popular Slow Cooker Dinners On Pinterest
- Simple enough for weekdays, good enough for guests: Swordfish Piccata Recipe – NYT Cooking
- Take your tomato sauce to another level with this recipe: Bucatini with Butter-Roasted Tomato Sauce Recipe | Bon Appetit
- My son loves mozzarella sticks. I may have to make these: How to Make Mozzarella Sticks Without a Recipe
- If you are stuck for lunch ideas, try this: Make These Now, Pack Awesome Lunches All Week | Bon Appetit
- This recipe is great. I have used pork and chicken instead of shrimp and it has turned out great. Through in a handful of olives if you have them: it made it even better: Shrimp and feta with orzo – The Globe and Mail
- Another great dish from the Wavermans: Skillet roast chicken with veggies – The Globe and Mail
- Marinades are one way to liven up your meals. Sauces are another. Here are two ways to go about making them: All About Fond and How to Use it in Cooking and 3 Pan Sauces for Chicken
- Other than slow cookers, making dinner on a sheet pan is also pretty easy. Just keep an eye on it: How to Make Dinner on a Sheet Pan
- Not so easy, but if you are up for it, here’s a simpler but not easy way to make your own puff pastry: All Hail “Rough Puff,” Puff Pastry for Cheaters | Bon Appetit
Image from: Slow Cooker Bread Recipe | Baked by an Introvert
Posted in food, globeandmail.com
Tagged bonappetit, buzzfeed, chicken, cooking, dinnerparty, food, links, meals, recipes, slowcook, slowcooker, tomatoes, tomatosauce
.. this: Minestrone Soup Recipe – Bon Appétit Recipe | Bon Appetit.
Purests would argue it isn’t minestrone at all. Let’s say it is in the style of a good minestrone, and it opens you up to make it with whatever you have and whatever you feel like.
This recipe calls for Sambal Oelek. If you don’t have it, but you have sriracha or chili-garlic sauce, then you are in business. (For a good run down on how each of those three sauces differ, see this.)
Why? According to the LA Times, “Liquid meal maker Soylent is stopping sales of its flagship powder, warning that a handful of customers reported stomach sickness after consuming it.” This after recently having problems with their food bar causing people to become ill. So far, their blended liquid drink is not having an ill effects on people. Though, honestly, if a company keeps making food products that make you ill, why are trusting anything that comes from them.
Why people digest this stuff when simple foods are easy to eat is beyond me. Even Boost or any existing meal supplement products seem to be better.
For more on the story, see: Soylent halts sales of its powder as customers keep getting sick – LA Times
Posted in food
Tagged food, meals, Soylent
I read an awful lot about food on my iPad and my iPhone, and as I do, I save the links on Instapaper.com or getPocket.com. You might not believe it, but I don’t blog all of them. The ones I do post, like the ones you see below, are ones I think people who love to cook or love to eat (or both!) would enjoy. So…enjoy! 🙂
- Here’s a good review of one of Mark Bittman’s latest books: The new fast food: Why Mark Bittman is revolutionizing the recipe with How To Cook Everything Fast | National Post
- If you want to jazz up the presentation of your food, consider this: How To Plate Food Like A 3-Star Michelin Chef | Co.Design | business + design
- Of course what is a good plating without some good sauces. Here’s some you can try: Simple Pan Sauces : The Reluctant Gourmet. Here’s more from the same site: How to Make Reduction Sauces : The Reluctant Gourmet. A great sauce can make a dish.
- If you think you need to run a fancy restaurant to win a Michelin star, read this and change your mind: Michelin star for Singapore noodle stall where lunch is half the price of a Big Mac | Life and style | The Guardian.
- If you are struggling with dieting, you might find this useful: Hunger is psychological – and dieting only makes it worse | Aeon Essays
- Any good cook should know some fundamentals. The site Food 52 is helpful with articles like this: The 10 Dishes to Know By Heart This Year. I think part of the fundamentals of cooking is knowing how to make a good stock. If you don’t know how, check this out: How to make soup stock – Chatelaine
- Some simple but good pasta recipes, here: A niçoise pasta that you can make with whatever’s in the pantry | Metro News and here: Orecchiette with turkey and broccoli in less than 30 minutes | Metro News and here: Macaroni Milanaise Recipe – NYT Cooking
- If you feel like more of a challenge, try this: Bouillabaisse – Lucky Peach
- If you don’t feel like cooking at all and just want to drink wine and eat cheese, this can help: 13 Helpful Diagrams For People Who Only Care About Cheese
- This says “Summer Express”, but you can easily use it all year round: Summer Express: 101 Simple Meals Ready in 10 Minutes or Less – The New York Times
- This is dead simple. And if you have this, you can make pulled pork sandwiches, enchilladas, etc. Slow-Cooker Pulled-Pork Tacos Recipe | Real Simple
Short answer: it depends. According to this, Is it worthwhile buying a slow cooker?, slow cooked food tastes better and looks better, though the food in a slow cooker ends up being more moist. Go with an oven if you can attend to it. Go with a slow cooker if you want to have a minimal cooking process going all day that doesn’t require you to do much more than to load up the cooker and go. An additional consideration: a slow cooker uses very little power. Go with a slow cooker if you want to minimize energy use.
Read the article and see what you think. And if you like the idea of slow cooker recipes but slow cookers aren’t for you, read it and get some ideas on how to use your oven to slow cook instead.
(Image via Wikimedia)
For some time, I have been complaining that cappuccinos have evolved into something I call “latte-ccinos”, which is a drink that is somewhere between a latte and a cappuccino. Good to see that the New York Times has a piece on it highlighting the sad state of North American coffee and in particular the sham cappuccinos now commonly served.
But what is a true cappuccino? As the Times points out, there is a debate about what it is:
There was a time when cappuccino was easy to identify. It was a shot of espresso with steamed milk and a meringue-like milk foam on top. … “In the U.S., cappuccino are small, medium and large, and that actually doesn’t exist,” the food and coffee writer Oliver Strand said. “Cappuccino is basically a four-ounce drink.” … Others cling to old-school notions of what makes a cappuccino, with the layering of ingredients as the main thing. “The goal is to serve three distinct layers: caffè, hot milk and frothy (not dense) foam,” the chef and writer Mario Batali wrote in an email. “But to drink it Italian style, it will be stirred so that the three stratum come together as one.”
I agree with Strand: a cappuccino should be a small drink and the espresso, milk and foam proportional.. If you want a bigger drink, get a latte. And if you want a true cappuccino, find a good Italian establishment — in Toronto, Grano’s makes a superb one — and get your fix there.
For more on this, see: Is That Cappuccino You’re Drinking Really a Cappuccino? – The New York Times. The photo above is a link to that article.
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Posted in advice, fitness, food, fun, lifehacker
Tagged fitness, goals, improve, life, meaning, resolution, zenhabits