Candy in Quinoa: Seeing Like a Cook
Ronna Welsh
The crunchy candy – perfect for Passover–in tonight’s leftover quinoa. More than just piecing together bits of time, see more in the time (and ingredients) you have.
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(Leftover) Quinoa and Sesame Candy
Vidhi Dattani
In the game of repurposing leftovers, desserts always win. There are rice and bread puddings, noodle kugel. But nothing beats the healthy grain gone sweet.
Read MoreFinger Food: Do Manners Matter?
Ronna Welsh
I am no expert on feeding kids. But I think the worst mealtime strategies uphold the false classification of food “for children” and “for adults” and often result in lower standards for what we’ll ask our kids to eat.
Read MoreToward a Personal Taxonomy of Food
Vidhi Dattani
To archive recipes for a cookbook, you must subscribe to a specific taxonomy of food. Any distinction beyond “poisonous” and “edible” would reflect your assumptions about how people decide what to cook and eat.
Read MorePie Dough, A Project in Many Parts
Vidhi Dattani
Chefs prep dishes in steps to handle volumes of orders efficiently and well. Home cooks can take cues from this professional system to streamline and personalize their own kitchen work. Let’s take, for example, the making of pie.
Read MoreOtherwise, Trash: Day-Old Salad Turned to Tomato-Olive Oil Soup
Vidhi Dattani
Yesterday’s salad is hard to love. Time turns muddled and mushy what was once crisp and bright. Dressed too long, salad is the leftover without another life.
Read MoreThe Best Iced Coffee Ever
Vidhi Dattani
I like my coffee hot, rich, and somewhat chewy. But when the weather turns warm, I feel the pull to put it on ice.
Read MoreThe Well-Prepped Pastry Pantry: Making Your Own Dry Mixes
Vidhi Dattani
In less time than it took to make one complete fruit crisp, I made kits for two of them, plus kits for three different cookies, two different cakes, one soda bread, and six batches of pastry dough. I didn’t finish one pastry item completely, but I feel as accomplished as if I had made them all.
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