There they were in the grocery store: a perfectly shaped pile of cauliflower heads priced at $8 a pop. I took one look at them, rolled my eyes, and laughed out loud.
There was a snowball’s chance in hell that I’d ever pay that for a cauliflower. Especially one that’s been shipped 3,000 miles.
Recently the news is full of stories about grocery prices going up from the ripple effect of the pandemic — well, I’m sure it isn’t a surprise after your last visit to the grocery store.
Maybe you’ve lost your job or you’re worried you might in…
With pretty much everyone forced into the kitchen, food waste is on all of our minds, especially because many are trying to limit trips to the grocery store. We talked to Rudi Liebenberg, the executive chef of Belmond Mount Nelson in Capetown, South Africa, who focuses on limiting waste as much as feasible.
Heated: Since home cooks aren’t cooking on the scale of restaurants, I think a lot of us might be daunted over whether we should be saving the stems of our cilantro or putting our fish carcasses in the freezer until we have time to make stock later…
Here in the Pacific Northwest, berries, cherries, and even stone fruit have a much longer season than tomatoes. This took some getting used to, especially since my general rule is to favor local in-season produce. Now three summers in, I’m learning to go to sauce — and other typical tomato recipes — with the fruit we have.
Turns out blackberries make a surprisingly fresh marinara. I’d written about using them on pizza before, where they brought a strange and wonderful sweet tartness to pie. But this was the first time I’d tried them with pasta.
It was beautiful. How could it not be? Sourdough chocolate cake.
The sourdough discard had given it a little extra rise, making it nice and fluffy. It was perfectly moist. I couldn’t wait to savor a nice, big — really big — slice.
I loaded up my fork, giddy with anticipation. Then…
Something was not right.
My mind raced. I hadn’t even swallowed. “What have I done?!”
It was the sugar. I forgot the sugar.
If you’re reading this, I suppose there is a high likelihood you are feeling the same way I felt that afternoon standing on the porch…
Food from every angle: From Medium x Mark Bittman