Recipes

Recipe: glazed carrots with shallots and tarragon

Here I've turned Mark Bittman's description of a dish into an actual recipe, but you can play with this endlessly by mixing up the vegetables and the herbs. I will say, though, that I have yet to improve on the version below. By the way, this dish is really good. Surprisingly good for something so simple. If you make it,… read more →

Recipe: braised kale with fried egg and toast

As promised, here's the first of what will hopefully be a series of health-, palate-, and planet-friendly recipes. For the most part, I don't come up with these myself, but I do test and tweak them all. Today's hero: kale. I was under the impression that kale is a fall/winter vegetable, but it's available in the supermarket now, and it's… read more →

We poached salmon in the dishwasher

*This post was co-authored with Sasha Batz-Stern.* The holidays are often a time for families to enjoy special meals together, including trying new recipes that might not fit into a busy work and school schedule. That's what we did this week when we poached a piece of salmon in the dishwasher. We got the idea from *Food Detectives* -- an… read more →

Conservation tip: pasta di piselli

If you're ever in Italy in the right season, be sure to order pasta di piselli when you have an opportunity. This is one of those deceptively simple dishes that Italians are capable of elevating to something sublime. And if you can't swing the plane fare, you can come up with a good approximation at home. The pea season is… read more →

Conservation tip: prioritize organic over local for a caprese salad

A yummy caprese salad. Local: good. Organic: Better. Local and Organic: Best We've all been there. You missed the weekend farmer's market and are standing at the supermarket salivating for a caprese salad trying to decide between locally-grown non-organic tomatoes and the organic tomatoes shipped from some far-off place. Which one do you grab? Well, new research from the University… read more →

Fourth of July recipe: peach sangria with mint

I won't even try to pretend this is a conservation tip. Perhaps you can lower your carbon footprint by substituting sangria for the traditional burger. Probably not a good idea, but it might make the fireworks more fun. It's important to know the biases of your reviewer, so let me state up front: I usually avoid sangria. Adding sugar to… read more →

Conservation tip: eat more guacamole

By now we're all familiar with the concept of a low-carbon diet, consisting of food that requires less fossil fuel to produce and transport. Here's a recipe that will help you put theory into practice. If people like this sort of thing, we'll do more of it. Summertime marks the arrival of ripe, domestically produced avocados. An avocado's purpose in… read more →
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