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Tip of the Day: Smoother mashed potatoes without a masher
Filed under: Vegetables, Thanksgiving, Tip of the Day The other day I was all set to make mashed potatoes -- I'd even peeled the cooked potatoes and placed them in my big bowl, when I realized that I couldn't find my masher! With a little bit of innovation, clumpless potatoes were only moments away.Continue reading Tip of the Day: Smoother mashed potatoes without a masher Permalink | Email this | Comments
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Midnight Molded Food: Jellied bouillon with frankfurters
Filed under: Vegetables, Beef, Recipes, Eggs, America, Retro cookery, Soups/Salads 
From 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
Previously - Corned Tongue in...
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Box Lunch: Cute cat
Filed under: Lunch, Grains, Vegetables, Food Oddities, America 
For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. The boxes can range from austere lacquered trays to multi-tiered Hello Kitty confections of neon pink plastic. The meals themselves are anything from rice and leftovers to elaborate themed affairs of Pikachu-shaped dumplings with sesame seed eyes and carved radish trees. These days, bento enthusiasts from all over the world share their creations on Flickr.
Today's bento take food art to potentially dangerous heights...
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Grilled veggie lasagna from Dinner with Julie
Filed under: Vegetables, On the Blogs 
Lasagna isn't really my thing. I will happily eat it when others prepare it, but I've always found it to be sort of fussy and unappealing to make on my own (all that pasta pre-boiling and careful layering just left me cold). Besides, I always felt like you could get comparable flavors with a pasta bake - noodles tumbled together with garlicky red sauce, sauteed spinach and a carton of ricotta cheese and topped with a generous layer of mozzarella cheese has always been my favorite.
However, having seen the grilled veggie lasagna that Julie posted yesterday,...
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Lasagna with a twist of Pernod
Filed under: Vegetables, Italy, Vegetarian/Vegan 
Yesterday, my fridge was in dire need of a cleaning out -- not with disinfectant and a sponge, but with a hungry stomach willing to devour a whole ton of almost-bad veggies. At first, I was thinking about a veggie casserole. Then I remembered that I had dried some homemade egg pasta into fettucini and lasagna noodles. Ding, ding!
Picking up some fennel and cheese at the store, I decided to make a Pernod/Anise-flavored kitchen-sink lasagna. It was oh-so-good (even if I had to wait until 10 PM for it to be done), and shows just how versatile the classic dish is.
Instead of...
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Slashfood Ate (8): Fruits and veggies to anticipate this fall
Filed under: Vegetables, Fruit, Slashfood Ate, Fall  The end of the summer can be distressing and sad. There are those of us who go back to school, and others who must say farewell to Summer-Fridays. There'll be fewer berries, nectarines, peaches, and plums. However, while we feel a nostalgia for summer produce, we can look forward to the colorful and delicious autumn harvest.
Below are 8 fruits and vegetables to anticipate this fall:
- Figs - All year, we can enjoy dried figs. But, from now until early fall, markets sell the fresh tender succulent inverted flowers. The juiciness of these fresh figs tastes remarkable. And,...
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Box Lunch: Star Wars bento
Filed under: Lunch, Vegetables, Food Oddities 
For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. The boxes can range from austere lacquered trays to multi-tiered Hello Kitty confections of neon pink plastic. The meals themselves are anything from rice and leftovers to elaborate themed affairs of Pikachu-shaped dumplings with sesame seed eyes and carved radish trees. These days, bento enthusiasts from all over the world share their creations on Flickr.
Today's entry, by Vingt Deux, takes the bento to delightfully geeky heights...
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FDA approves move to zap fresh lettuce and spinach with radiation
Filed under: Vegetables, Health & Medical  You know, I always thought something was missing from my tasty piles of spinach and lettuce -- radiation!
In a move to kill E Coli and save us all from the dangerous germs that have been infiltrating produce lately, the AP reports that the FDA has approved zapping fresh spinach and iceberg lettuce with enough radiation to kill the little thugs. (This adds the two leaves to meat and spices, which can also be irradiated.)
The FDA says this will not only save us from the bad, food-poisoning germs, but also increase the produce's shelf life. Dr. Laura Tarantino, director of the FDA's Office...
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Box Lunch: Spa bento
Filed under: Lunch, Vegetables, Food Oddities 
For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. The boxes can range from austere lacquered trays to multi-tiered Hello Kitty confections of neon pink plastic. The meals themselves are anything from rice and leftovers to elaborate themed affairs of Pikachu-shaped dumplings with sesame seed eyes and carved radish trees. These days, bento enthusiasts from all over the world share their creations on Flickr.
Today's featured bento is an impressive spa-themed box from Sakurako Kitsa. The mud-masked face...
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The New York Times Dining & Wine section in 60 seconds: Mocktails, tomato jam, raspberry figs
Filed under: East Coast, Business, Vegetables, Newspapers, America, in sixty seconds, Summer 
Eric Asimov discusses the new breed of lighter, subtler Napa Valley Cabernets.
Applebee's moves beyond the riblet in an effort to save itself from Bennigan's fate.
The Hamptons get real Mexican-style tacos. Yay?
The Minimalist makes tomato jam.
Recipes for icy summer mocktails. And not just virgin daiquiris - think homemade tonic with lavender, chamomile, fresh herbs and lime juice.
Meet the raspberry fig.
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