Today’s newsflash is that you can’t believe every health claim you read on a pill bottle, which is one of the reasons I think it’s smart to count on food for your vitamins instead. And although nutritional science waffles on what’s good and bad for us, I think we can agree that it’s always nice to see presumably-health-promoting-and-also-delicious foods smiling up at us from our plates. Probiotics are a current darling of the health-food scene, which pleases me because I always like when my favorite foods come into vogue (hello, dark chocolate!). Sandor Katz emboldened me to ferment my first batch of sauerkraut two years ago, and since then, in the secret world of off-blog cooking, I’ve continued the science experiments of fermentation in bubbling jars in the fridge and basement. Continue reading
And just like that, the moment is gone.
I go’ FLY, Mama, she warns me, arms outstretched.
You can fly? I ask. She gives me a serious nod.
Ready SE-GO! I FLY! She lowers her head like a baby goat and charges across the room to me, arms wide as wings. Even though she expects nothing less, she chortles with surprise and delight every time I catch her up in my arms and swoop her over my head. Then she wriggles to the floor and we do it again.
One two free FLY!
Fly to me, baby. I have caught you, and your sisters before you, a thousand times. My arms will always be waiting (although I’m learning from your sisters that I won’t always be able to lift you overhead so effortlessly). One two free FLY!Sometimes change is hard, like knowing that someday soon I won’t have a flying baby anymore. And sometimes it’s easy, like switching up the latke routine at the tail end of Hanukkah. Continue reading
The only thing I like better than a one-pot meal is a one-pan meal, where instead of continual fussing over the stove you can just toss your pan in the oven and then go about your business (mostly) until dinner is served. This, as you may have guessed, is such a meal. Continue reading
I have to tell you, friends, I’m feeling a little pressure here. Like I need to choose my words carefully to convey to you how good this dish is. (How’s this? So good.) Most of the time I feel like I’m preaching to the choir when I write here–I mean, who among us doesn’t love baked chard stems and butternut squash tacos and raw Brussels sprout salads? But here, with this dish, maybe we’re going out on a limb a little bit together. It’s fermented. It’s a little spicy. And I used white rice.
Be fearless. This is the kind of food that makes your mouth tingle with happiness (maybe it’s all the salt, but still). The texture is crunch and chew, the flavors are savory and bright. If you’re not already mad for kimchi, you will be soon.
I’m in a rush, which sometimes seems a permanent state of affairs in December. Luckily this crispy little snack—whether for myself or to share—will be quick. Continue reading
Wait, don’t go!
I understand the impulse, believe me. It took me thirty-some years (ahem) to come around to the idea of trying a version of saag paneer, my favorite Indian food, with tofu instead of cheese. It just seemed wrong, too ascetic, the wrong place to skimp. Saag tofu sounded worse than no saag at all. (Kale saag paneer, on the other hand, is amazing.)Of course, you already know how this story is going to end.
I know that peanut butter is considered kid food, but I’ve never quite grown out of it. It’s a great grab-and-go snack on apple slices or crackers. It’s equally at home in cookies and in oatmeal. And I’ve long considered the PB&J the ultimate travel food (yes, even before we had kids). So I’m wondering, why don’t I use it in my savory cooking more?
What are your favorite savory peanut butter recipes? Continue reading