Monthly Archives: May 2015
mushrooms and greens with toast
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Regarding the ever-present stacks of cookbooks around the apartment, my mother joked to me on Sunday that I should open a library. She’s probably right. I don’t think that a week goes by that I don’t* receive at least one new cookbook and I hardly know where to dive in. And don’t get me wrong, I too swoon over the currently in-demand aesthetic of vertically oriented, dimly lit photos of reclaimed weathered barnwood tables boasting sauce splatters and variations on kale on matte pages bound in jacketless books. It’s just that they’re all starting to jumble together.
But it makes it that much more exciting when one arrives in which it’s so obvious that every single recipe in it has been so carefully considered and executed in a way that clears its throat and announces Here is something new. Now, I’m not going to pretend that I’m a neutral observer of Tara O’Brady’s career. I’ve loved her Seven Spoons blog from the beginning, with its unique blend of Canadian, Irish, English, Northern and Southern Indian influences, all modernized with seasonal produce. And I’ve always wondered when she’d write a cookbook, but I’m starting to think that this, too, might be one of the quiet attributes of the best cookbooks: the wait for it felt like forever. The book does not disappoint. Yes, the pages are matte, the backgrounds are concrete and marble slab (but swoonishly so), the food looks farmers market-fresh but you won’t even be two recipes into the Lunch section — Fattoush with Fava Beans and Labneh! Messy Bistro Salad with Spanish-Fried Egg and Crispy Capers! — before realizing that this book is teeming with just the kind of inspiration we all need. What, that didn’t tempt you? How about Baked Eggs, North Indian-Style or Hummus with White Miso? And guys, I haven’t even left the Lunch chapter yet. There are six others.
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In my grocery store marketing days, I spent my time getting things — ideally groceries, via a financial transaction — out of the store. Unfortunately, the grocery industry creates literally tons of waste, both in product and packaging, and thus my job sometimes involved finding responsible alternatives to the dumpster.
For larger retailers, finding avenues for that waste is a full-time job. Here is what happens to the waste in your grocery store.
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Healthy Appetizers: Mango Relish
4.71 / 5 Stars | 12 Reviews
by SUBEAR
“The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.”
A Genius Cleaning Tip — Cleaning Tips from The Kitchn
A few weeks ago we published a roundup of the best ways to clean the kitchen with a lemon. In the comment section of that post, a reader pointed out we’d neglected to mention her favorite way to clean with a lemon, even one that’s been sliced, juiced, and headed for the compost. I tried out her idea, and am now officially a fan of this cleaning tip. Here’s what she suggested.
Do the Seeds Have to Be Removed from Mini Sweet Peppers? — Good Questions
Q: I love the look of those mini sweet peppers, but I always avoid them because I’m afraid I’ll have to cut open and deseed every little stinkin’ one. What do you think? Do they need to be deseeded, or can I roast them whole in the oven or on the stovetop?
Sent by Anne
Meet the BLT of Your Dreams — Delicious Links
This BLT right here? This isn’t just any ole’ BLT. No, this sandwich is so much more than just tomato, lettuce, and bacon. This beauty pageant sandwich is stuffed with caramelized cayenne bacon, beefsteak tomatoes, and a roasted garlic-chipotle mayo.
