I made my staple Lemon-Cumin Dal the other day and while I served, Donna brought the pappadams over to the light for this photo. I always serve these Indian—what, crackers?—with dal. They add a delicate crisp crunch to the meal and an exotic (to me) flavor. If you’ve never served them, I urge you to try them. Not only delicious, but fun to cook! Made from lentil or chickpea flour, they’re sold as flat smooth discs. Slip them into hot oil and they puff and fold and are finished in five seconds. While I’m hoping a prominent food blogger, who publishes one of the most lovely recipe blogs I know, will try the recipe for this mung-bean-based dal, featured in Twenty, it reminds me of two other writer cooks specializing in Indian food. The wonderful Read On »

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Learn how the Alaskan Inupiat Eskimos hunt whales in this day and age, by using modern technology, via NYT.

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  Most weekday mornings I eat a bowl of homemade granola with a big dollop of homemade yogurt on top.  It’s hard to get over the amount of money you pay for granola at the store. Also, I find most granola too loaded with sugar; I don’t like it as sweet as it invariably is (here’s my strawberry-banana granola recipe). Yogurt is the same, both the quality and the cost make the home-prepared better and less expensive than what you can buy at the grocery store. Also, I want to make sure it’s got plenty of vigorous, gut-healthy bacteria. I make a batch of yogurt about once every three weeks or so, using a spoonful of the previous batch to inoculate the fresh whole milk. I usually make regular yogurt because I like the whey Read On »

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Donna and I spent half the day yesterday shooting the promotional video for our new book, out next month, and I figured I should ask our videographer, Cynthia Albanese, to shoot as much video as possible.  So in addition to describing the book, I also roasted a chicken, made stock and made a soup from the stock to demonstrate The Generosity of a Chicken.  We had fresh corn, tomatoes from the garden and everyone loves the dynamic flavor the lime juice gives this soup, the richness of the avocado, and fresh crunchy tortillas, so that’s what I made. When you’ve got delicious stock on hand, you’re five minutes away from dozens of possible meals.  I could have used left over chicken and some noodles, I could have cooked potatoes in it, pureed it, finished it Read On »

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The EU has just recognized that the Cornish pastie must originate from Cornwall, England therefore giving it DPO status, via Independent UK.

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