By Alaina Sullivan Aside from color, a roasted bell pepper bears little resemblance to its raw counterpart. After a stint in the oven, the skin becomes charred and wrinkly, sagging around the f...
A few weeks ago, in “The Ethicist,” Ariel Kaminer asked readers of this paper’s Magazine to explain why it’s ethical to eat meat. The contest generated around 3,000 submission...
Last week I was lucky enough to get to speak at the International Mole Festival in Puebla, Mexico. Why Mexico? My interview with Mexico City food writer Lesley Téllez (copied below and origina...
Ernest Callenbach died a few weeks ago, and I felt a tinge of sadness. I first read his semi-utopian novel “Ecotopia” just after it appeared in 1975, when I was living in Somerville, Mass...
By Alaina Sullivan In the time that it takes to wait for take-out, you could already be sinking your chopsticks into this savory stir-fry. Nothing more than pork and greens dressed in a garlicky soy-...
By Alaina Sullivan Patience is a virtue with oven-cooked rice pudding. It takes some time for the rice and milk to warm up to each other, but when they finally do, the wait is rewarded. The foundatio...
The sensibility of Wendell Berry, who is sometimes described as a modern day Thoreau but who I’d call the soul of the real food movement, leads people like me on a path to the door of the hills...
By Alaina Sullivan Baked chicken wrapped in breadcrumbs immediately conjures up memories of the dry, bland versions I used to endure as a kid. (The kind where a vat of dipping mustard was essential a...
Fernand Point was not one of your gym-going, globe-trotting, Ph.D.-equipped chefs. He was a roast-chicken-for-breakfast-ea ting, two-bottles-of-Champagne-at-lu nch-drinking, big fat (no way around it) ...
I’M here — back in the Dining section with a new column — to insist once again that not only can you cook it at home, but you can likely cook it better. “It,” in this ca...
Colin Spencer, whom Germaine Greer once called “the greatest living food writer,” turns 80 next year, and shows no signs of slowing down. His latest book, “From Microliths to Microw...
By Alaina Sullivan Despite its simple seven-ingredient roster, this recipe is rich, complex and sinfully delicious. I bolstered the classic version with some nutty additions: ground almonds were subs...
By Alaina Sullivan Steaming fish with vegetables is a foolproof way to serve up a main and a side dish in a single pan. The recipe for steamed fish in The Basics features a classic summertime cast of...
Rick Perry — remember him? — was more inspired as a defender of the beef processing industry than he was as a debater. Last week, Perry — along with Iowa’s governor-for-life T...
By Alaina Sullivan Chickpeas – aka garbanzo beans – have a distinct flavor and a meaty bite that make them exceptionally versatile for mashing, roasting, frying and serving in a var...
The First Amendment to the Constitution, which tops our Bill of Rights, guarantees — theoretically, at least — things we all care about. So much is here: freedom of religion, of the press...
By Alaina Sullivan The simple combination of chicken and rice is a one-pot dish thats made all over the world. Despite the countless variations on the theme, this version is stripped down to the bare...
I couldnt think of a better way to conclude my three-day stint on the Today Show than cooking chocolate mousse with Matt Lauer. All of the essential cooking techniques that I demonstrated this week (...
See the full gallery on Posterous By Alaina Sullivan Rhubarb, with its stringy stalk and rouge skin, is often paired with fruits, though it is actually a vegetable. Its tart flavor is typically tempe...
For my second day this week on the Today Show, I cooked stir-fried beef with basil and chiles, and herb-rubbed roast pork. Get the recipes here, and check out out all the cooking techniques you need ...
I was on the Today Show this morning (the first of three days in a row) demonstrating vegetable cooking techniques from my new book, How to Cook Everything: The Basics. For me, the easiest way to thi...
By Alaina Sullivan This week I made Marks Beef Stew from How to Cook Everything, with a modest addition in honor of St. Patricks day: Guinness. Ireland’s famous black stout – “thinn...
By Meghan Gourley Like corned beef and cabbage, soda bread is worthy of more than its annual day on the plate. There are plenty of recipes, but my favorite is from James Beard who spent several weeks...
Until a couple of years ago I believed that the primary reasons to eat less meat were environment- and health-related, and there’s no question that those are valid reasons. But animal welfare h...
See the full gallery on Posterous By Kerri Conan There’s a reason they call them pot lucks: You take your chances at these shindigs. But last weekend I went to the best bring-your-own-food part...
IT is pretty well established that animals are capable of suffering; we’ve come a long way since Descartes famously compared them to nonfeeling machines put on earth to serve man. (Rousseau lat...
See the full gallery on Posterous By Alaina Sullivan Asian and Italian cuisines arent often combined, but here’s a recipe that brings them together. Take the concept of Italian cannelloni &ndas...
By Alaina Sullivan The combination of quick-fried tofu, sautéed greens and Thai-inspired peanut sauce brings a ton of texture and flavor to the plate. For the greens I used baby bok choy, thou...
When Ronda Storms, a Republican state senator in Florida, is accused of nanny-state-ism for her efforts on behalf of a sane diet, it’s worth noting. When she introduced a bill to prevent people...
Last week, Procter & Gamble sold its Pringles brand to Kellogg, for $2.7 billion. In the scheme of things, this is not big news: a famous brand goes from one corporation to another. Happens all t...
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