Eating Archives - Page 64 of 98 - Better.Cheaper.Slower.

Make Farrotto. Makes you happy.

April 8, 2015

Like risotto, but made with farro. The first cultivated grain. We humans have been growing this stuff for more than 10,000 years. Incredibly high in protein. Great nutty flavor. A light, bright, satisfying meal with a big range of fresh flavors and textures.

Chicken Fat Eggs. The chicken came first

April 4, 2015

You really get a lot from a chicken. Dinner. Leftovers. Soup. And all that free chicken fat that's rendered when you roast the bird at high temperature. 20% fewer calories than butter or olive oil. Perfect for scrambling eggs.

Matzo Ball: Soup of the Week

April 2, 2015

In chicken soup, they warm and soothe. They might even heal. Not hard, not soft. Resilient, not falling apart. You have to chew them, but barely. Mild, mellow, satisfying. Shockingly easy to make. Call them dumplings if that sounds better to you.

Snap, Crackle, Pop: Don’t Be Fooled

April 1, 2015

Listen to your food. No foolin'. The sounds it makes when you bite and chew: there's important information there. Click for real fresh produce, Rice Krispies and molecular cuisine. No foolin'.

Chinese New Year Pizza: Egg Un-Rolled

February 19, 2015

It's not authentic anything, but it tastes great. A soy-sesame cabbage slaw with ham and spicy mustard on a pizza crust. Baked, not deep-fried. $1.50 for the whole thing. Happy New Year.

Cruciferous Parmigiana

February 11, 2015

Broccoli and cauliflower in a warm tomato bath, surrounded by gooey mozzarella and melting parmigiano cheeses. The luscious, aromatic vegetarian dish of the month. Cold-weather vegetables in a body-warming dish.

80 Ways: Winter Ratatouille

January 27, 2015

80 Ways to eat very well. 80 recipes based on traditional healthy cuisines around the globe. From very different places with very different diets. But they all have two things in common: no highly processed foods and very low daily glycemic loads.

The Year In The Kitchen: 2014

December 31, 2014

Until I started cooking five years ago, I had one reaction to every great restaurant meal: don't try this at home by yourself. I've spent the last five years learning to try anything. These were my 2014 kitchen revelations. Each one turned out great on the first try.

The Gift of Wonder

November 23, 2014

Wonderful bread. From your own oven. Makes you wonder why you never did this before. The no-kneading, easier-than-pie bake-your-own-bread kit. Perfect for anyone who never bakes but still has a sense of wonder. Or who just loves great bread.

The Gift of Time

November 22, 2014

Time to eat Slower. Because you made dinner faster. Some kitchen tools that save me time. Time and again. Anyone who spends time in the kitchen would like to find one of these under their tree or in their stocking.