Chef Michael Solomonov attributes his obsession with zero-waste cooking to his immigrant upbringing. When his parents moved from Israel to Pittsburgh, they brought with them a frugal mentality. “To this day, my dad still eats apple cores and stems because when he was growing up, there wasn’t an excess of anything,” he says.
There could be albumin from egg whites; casein (derived from milk); carmine, a.k.a. ground beetles; chitin from shellfish; gelatin from animal bones or tissue; or isinglass, a gelatin from fish (that’s what Guinness stout has had). Other times, drinks are more obviously not vegan because they have cream (think Bailey’s and Kahlua), honey, or processed sugars (which could have bone char).
Toss 1-inch cubes of butternut squash with olive oil, salt and pepper. Roast at 425 for 20 minutes, then add coriander vinaigrette and any of the combinations below. [%image1] 1. Baby mustard greens + cabrales cheese + pomegranate seeds + candied pecans 2. Frisee + crispy bacon + dates + toasted pepitas 3.
Six words can pack a punch. At least, that’s the premise behind Larry Smith of SixWordMemoirs.com‘s new book, The Best Advice in Six Words, which asks people from all walks of life for advice. Here, famous chefs from Mario Batali to Thomas Keller, along with normal people outside the food world, muse about life and cooking in exactly six words.
I always tell people I’m not a cookie eater, but I guess that depends on the cookie, since when it comes to these gingersnaps, I can’t get enough. As soon as these cool, I chain-eat them until they’re gone; but that’s not my fault. I blame the amazing spicy-sweet flavor, and irresistible texture. Speaking of irresistible texture, I’ve got some homework for you.
But don’t forget Campania, where Neopolitan pastry makers have mastered delights such as rum-soaked baba, deep-fried zeppole (Italian donut holes), and the most spectacular pastiera napoletana, a heavy, celebratory wheatberry and ricotta tart made only for Easter. Add to the list this pear and ricotta cake, a specialty of the Amalfi Coast, south of Naples, which I first met on Instagram while dreaming of summer holidays in Sorrento.
The chemicals, preservatives, and pesticides added to them. Apples have topped the Environmental Working Group’s dirtiest produce list for five years in a row. So if there’s one thing I’m going to buy organic, it’s going to be apples. Some produce aren’t as necessary to choose organic (like avocado that tops the clean list), but if you’re [ ]
Pizza Moto, the mobile pizza operation that first made waves at Brooklyn Flea and its sister food market Smorgasburg, has finally put down roots. Three years after they found a hidden coal oven in an old bakery on the border of Red Hook and Carroll Gardens, partners Anna Viertel and Dave Sclarow, the man behind the pies, have finished work on their first restaurant.
Since we’re clearly fans of dairy, we paired up with Vermont Creamery to share recipes using their creme fraiche and aged cheese. I’d never heard of creme fraiche, in all its quirkily accented glory, until just a few years ago, but since then it has become one of my favorite ways to add a touch of elegance and richness to any number of meals.
It’s no secret that this salty, fatty, umami-packed cured pork is a sure thing on any charcuterie plate, but it’s also unbelievably useful in a wide range of crowd-pleasing recipes: upgraded salads, last minute hors d’oeuvres, easy lunches and hangover-curing breakfasts, to name a few. Here, 12 of our favorite reasons to keep prosciutto on hand at all times.