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Program teaches kids in “food deserts” how to grow and cook healthier meals
A New York City program has found the perfect recipe for helping kids eat healthier. At a basketball court at Thurgood Marshall Academy in Harlem, a makeshift kitchen is set up for a group of young chefs in the making. The nonprofit Harlem Grown is teaching them how to grow and cook vegetables. The kids are using fresh, local produce, which is not easy to find in many communities. Harlem Grown founder Tony Hillery says “food deserts” — communities where nutritious options are scarce — lead to a lifetime of health problems. Hillery said healthy options in this neighborhood are
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How to Cook Thai Food
At this point in time, no one can argue that Thai food is anything other than one of the world’s great cuisines. Since Thai restaurants became fixtures in Los Angeles in the 1980s, the speed at which North Americans acquired a taste for tom yam (shrimp soup), pad Thai, som tam (green papaya salad), and green curry is remarkable. They’ve become naturalized in America and yet, despite familiarity, making Thai food at home can be daunting for a lot of cooks. In part it’s the unfamiliarity with the ingredients of Thai cooking. Though tamarind, canned curry pastes, fish sauce, rice
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How Laurie Colwin’s Food Writing Turned Me Into a Happy, Confident(-ish) Cook
Once I read More Home Cooking, though, my attitude toward meal preparation began to shift. I still threw dinner parties, but they grew smaller and less elaborate; I took to heart Colwin’s idea that the perfect-food aspect was less important than the simple yet meaningful act of bringing people together to eat. In the first chapter of More Home Cooking, she writes: “We must march into the kitchen, en famille or with a friend, and find some easy, heartwarming things to make from scratch, and even if it is but once a week, we must gather at the
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6 Plant-Based Recipes To Cook Up This Fall
‘Tis the season for butternut squash, Brussel sprouts, and all the pumpkin your heart desires. September is the bridge between summer and fall cooking with farmers markets brimming with delicious seasonal vegetables. Our friend Yumna at Feel Good Foodie is all about cooking fresh, easy, and healthy meals that are also super scrumptious. Many of her dishes are inspired by the Lebanese foods and dishes of her childhood, everything has a little bit of Mediterranean in it, which we love. Here, she shares five of her favorite fall recipes you can whip up this week or next, or bookmark into
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10 of the best food podcasts if you love to cook
A good food podcast can feel like a sous chef by your side, ready to help in the kitchen or keep you entertained during a long commute. We’ve rounded up the 10 best podcasts to listen to if you love cooking. One list could never possibly capture the full breadth of the food podcast genre, so take this with… a grain of salt. But what you’ll find here are shows selected for their capacity to inform, inspire, and challenge. Starting out as a public radio program all the way back in 1997, The Splendid Table is the OG of food
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How to Cook Eggplant Perfectly, Every Time
“Japanese eggplants are pleasantly delicate, and they require little effort to turn the flesh custardy, plus the skin is never leathery or chewy,” says Morocco. “It wants to play ball.” “Honestly,” he admits, “Big, bruised, lopsided eggplants are just horrific and should never be cooked with.” (He means especially when they’re out of season and on grocery store shelves for too long.) He never cooks with eggplant larger than medium-sized, “unless I’m making eggplant parm, and even then, that speaks to the transformative process of making parm more than anything.” Noted. Consider the Crosshatch YuChen’s a big fan of scoring
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Easy Dinner Recipes (Without Having to Cook Anything)
Summer’s bounty is so vibrant and delicious on its own, it’s easy and enjoyable to forgo cooking by making the season’s produce the star of a dish. For a meal that’s as satisfying as one that you’ve spent all day cooking, focus on smart shopping and artful assembly. Here’s the formula to commit to memory: Select at least one variety of ripe raw fruit or vegetable, a prepared protein, a starch and seasonings, then combine them into a big salad, a generously topped toast, a hearty dip or an abundant snack tray. Choosing Ingredients By keeping just one or two
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‘An archaeological dig for food’: recipes to cook with kids during Australia’s lockdowns | Food
Palisa Anderson’s children followed her into the kitchen at a very young age. Now in their tweenage years, they’ve graduated to full-blown sous-chef status. “I feel like people really underestimate how capable kids are at that age,” she says. Their kitchen duties now involve chopping, peeling and picking – and they’re particularly adept at the last task. Even if kids aren’t regular kitchen helpers, with much of Australia in some kind of lockdown, cooking together can be a great way to occupy time and learn something new. Here are a few recipes to get you started. Easy does it
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How to Come Out of the Pandemic a Better Cook
Illustration by Mike Ellis Eat and Drink Food writer and critic Scott Mowbray shares three simple lessons learned from living through 2020. Scott Mowbray • 5280 July 2021 Early in the Great Reopening, with all involved having been vaccinated, I cooked a dinner for four friends and my wife, and we sailed through an entire night without talking about the goddamned virus. The mood was giddy. I had decided to make a mix of South Indian and Bengali dishes and planned to finish with a Thai dessert. The curries involved the tempering and grinding of spices and then the further
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21 Easy Summer Dinners You’ll Cook (or Throw Together) on Repeat
When temperatures soar above 80 degrees, it’s OK to use the word “cook” loosely. This time of year, dinners are often made on the fly anyway, tossed together after a day at a park or by a pool. The New York Times Cooking recipes below stick to those unwritten rules of summer cooking: They must be bright and quick, with absolutely no oven required. This Seville-style gazpacho from Julia Moskin makes the perfect lunch or dinner on days when turning on the stove sounds sacrilegious. This chilled, creamy (but creamless!) soup takes a cool 20 minutes to blend, season and
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