Leeks fall into that same food group as rhubarb: nutrition and flavor powerhouses that, sadly, wilt away in the produce aisle because we no longer know how to use them in cooking. But, unlike rhubarb, leeks don’t need gobs of sugar or other ingredients to make them palatable. Historically, leeks appeared on Fall harvest tables throughout Western Civilization, from Roman to European times. The Welsh placed leeks on a revered pedestal
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So I wouldn’t say we were incredibly green this weekend, but we were relatively green.
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Chocolate, chocolate, chocolate. The word is music to my ears, while the thing itself – when it is a bittersweet pearl of cocoa, or a spicy hazelnut praline, or again the warm melting heart of a rich gateau – why, no words can describe it! No wonder the famed Azetec Emperor Montezuma drank 50 cups of chocolate a day. No wonder the Swedish botanist Carl Linnaeus chose the name "Theobroma cacao" or "food of
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With an increasing proportion of the American food dollar going to restaurant fare, no wonder we’re complaining about the high cost of food. Paying someone else to grow, harvest, pack, repackage, ship, distribute, prepare, cook, serve, and clean up adds up to pricey fare. Convenience now ranks the motivator to eat out: I don’t have enough time to cook or eat at home. Talk about a double whammy: We’re paying more and enjoying our […]
For most parts of the country living in four-season climates, these last weeks of October mark the final farmers’ markets of the year. For the local, seasonal food groupies, this marks a bittersweet time, reminiscent of the last days of summer camp: while we promise to see each other next year, we desperately hug each other for a long goodbye, trying to hang to the fleeting magic of summer.
So rather than
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Potluck gatherings run on a two-way street: While the hosts take care of invitations and buffet logistics, potlucks succeed when guests do their part in delivering good food. And there are perks to earning a reputation as a great potluck guest: you’ll never be lacking in potluck invites.
Here are some tips on what to do when the host says "bring a dish to pass":
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Potlucks blend the best of edible activism strategies: building community and connections, one casserole at a time. Add in that potlucks enable you to entertain without breaking the budget as everyone contributes to the meal, and you’ll see why some date the word "potluck" concept way back to the 16th century in England, where it was originally described as a meal "taking the luck of the days’ pot," offering guests whatever food
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Do you know where your coffee comes from? Next time you reach for your cup of joe, consider these three things before you drink.
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Chicago residents who want to get serious about eating local and organic food have a number of ways to get their hands on produce with low "food miles" that is grown in an earth-friendly way. In addition to the scores of different farmers’ markets to be found in different neighborhoods throughout the city, dozens of CSA options are available from organic farms in Illinois, Wisconsin, Michigan and Indiana. But what happens after
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This local blog first came to my attention via an article in the local paper about a University of Michigan medical student and his daughter who are operating a blog together that is encouraging people to eat vegetarian meals one day a week (on Wednesdays). The Vegetarian Wednesday blog began just this past summer. Originally founded by Josh Mugele and his daughter Eleanor, there are now a few other writers
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Quick question: What are you having for dinner tonight? No plan? You’re not alone. About one third of Americans don’t know what we’re having for dinner tonight. While a dash of serendipity and spontaneity may be good for the soul, when it comes to eating, having a plan helps both the planet and pocketbook.
No meal plan results in – you guessed it – our falling into the
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