Eating

You go along in life, understanding the course of things, but never really imagining that what you see others endure will befall you. That might be the definition of youth. Because, inevitably, it happens to you. To paraphrase Mia Farrow, life is a series of losses and it's all about the grace and resilience with which you respond. My former mother-in-law once looked at a photo of Liv Ullman on the cover of the New York Times Magazine and said, "Ugh, she's really let herself go." Never mind that the Swedish actress was being lauded for directing a film, what mattered to this woman was that a former beauty now looked like the 62-year-old she was. And I remember feeling disgusted by that, and vowing to forever construe "letting oneself go" as something quite liberating and wonderful.I let my grey hair come in over the past 2 years and there was a certain loss that needed to be mourned there; quietly, mind you. I went from a tousled brunette to an elegant silver without more than a whimper. But now that I am finding it difficult to fit into any of my clothes, now that my skin is becoming slacker and my muscle tone less defined—all those clichés of middle age—I begin to feel a bit of that desperation that sends women under the scalpel. I'm not going to start in with the whole I'm invisible routine. Unless you're Elle Macpherson, that pretty much sets in after age 40. And I'm lucky enough to have a husband who tells me I'm beautiful all the time. But, pathetic as it may be, I am newly committed to holding on to what I have for as long as possible. That entails lots of exercise and watching what I eat. Because, to me, being a glutton is all about expanding your palate not your waistline. It's being greedy for the things that are good and good for you. It means that lunch is about salad.
Read More...

Angelica, known in some parts as Holy Ghost or Wild Celery, is a member of the genus Umbelliferae, which also endows the kitchen with parsley, carrot, parsnip, fennel, anise, coriander, celery, dill, cumin, lovage and caraway. Its subtly sweet flavor hints at many if not all these sister plants, with prominent notes of licorice and celery. Its botanical name, angelica archangelica, derives from the legend that it was the archangel Michael who told of its medicinal use, and every part of the plant has been prized for centuries for remedies addressing diverse complaints, especially digestive and bronchial problems. The leaves are used for tea; the roots and seeds flavor wine and spirits, including gin, Chartreuse, Bénédictine, vermouth and absinthe; the ground dried root and candied stems are added to baked goods; and the fresh leaves enliven salads, soups, stews, custards and ice cream. A flute-like instrument with a reedy sound can even be made of its hollow stem (entertaining for kids), and I’ve also seen the stems used as straws for drinks.
Read More...

A much heralded character throughout history, the virtues of the pomegranate are extolled in the Koran, the Book of Exodus and Homer's Hymns. Punica granatum has been cultivated in the Caucasus since ancient times and continues to be popular amongst the antioxidant-slurping, fountain-of-youth-seekers of modern day. It's in season now in the Northern Hemisphere and widely available in supermarkets and Korean delis near you. The name comes from the Latin for "seeded apple" and, indeed, its leathery red shell breaks apart to reveal a spongy web nestling a treasure trove of glittering garnet jewels. So glorious is this fruit that the ancient city of Granada in Spain was renamed for the pomegranate during Moorish reign. The flavor is most often a combination of sweet and tart, with a mouth-puckering quality from the tannins contained in the juice of the aril, as the watery part surrounding the seed is called. These have a slight crunch to them and a hint of bitterness that adds to the complex flavor of this fruit, as delicious eaten out of hand as it is mixed fresh into salads, cooked in stews, or rendered into syrup to flavor all manner of drinks and traditional dishes from the Middle East.
Read More...

I'm not one of those people who's at a loss for what to cook. I have a repertoire of favorites and a list as long as my arm of new things I want to try. This is not bragging. There are plenty of things I do not have: Children. A Pulitzer Prize. Thin thighs. Yet on some nights even I don't have it in me to start whirling around the kitchen like a culinary dervish. On those nights, I just want something delicious to appear on my plate. But there's no takeout up here, remember? So I like to store a few tricks up my sleeve. Nothing wrong with a little help from your friends, though I can't recommend fast food. Nor canned food, for that matter. Not to harsh your mellow, but do you know about the epoxy liners in most cans? They're made with Bisphenol A (BPA), a chemical that can mimic human estrogen and is linked to breast cancer and early puberty in women. (The horror, the horror.) The Environmental Working Group tested canned food bought across America and found BPA in more than half, at levels they call "200 times the government's traditional safe level of exposure for industrial chemicals." So much for those canned beans, my darlings.
Read More...

I have always had a passion for beets. Never a picky eater, I enjoyed these somewhat polarizing purple root vegetables from an early age. I can still remember the thrill of seeing my pee, subtly pink, circling the bowl. In college, I seemed to be the only one helping myself to Harvard beets, a sweet-tart staple of the dining hall salad bar. Although beets are now widely embraced as part of the unavoidable farm-to-table syndrome, they rarely make an appearance in our home as they are one of the few things for which my husband simply does not care. With their assertive color and distinctive earthy sweetness, they're not exactly the sort of thing you can just slip into a dish. Although I may roast a few on occasion for my own consumption, I am not in the habit of adding them to our morning juice or recreating the divine beet crumble from The Fat Radish. So you can imagine my delight when G urged me to go ahead and make that borscht I was daydreaming about. Not that I needed his permission, but it's kind of lonely to cook up a whole pot of soup and then have to eat it alone. Cooking for one is a very specific thing that lends itself more to simple pastas, elaborate salads and the occasional pot pie, don't you think?
Read More...

I turned 49 yesterday. Slightly surreal. I'm a little thicker around the middle than I'd like to be, but otherwise I'm pretty damn happy with things. I've always been a little superstitious about the evil eye, never wanting to call too much attention to my good fortune. I remember my mother telling me about a moment she had while driving, feeling the sun on her face, the breeze in her hair, and thinking to herself Everything is wonderful and then, suddenly, my dad was diagnosed with cancer and her own health began to fail rapidly. Life can change seemingly in an instant, which is why we must pay such close attention to the here and now, seeking joy in the moment. Lofty ambitions and long-term plans have their place, but there's also something invaluable in the simplest pastimes: a long walk in the snow; organizing your drawers; playing catch; baking a loaf of banana bread.
Read More...

I'm about to pick a major bone, so if you're not in the mood—and I'm not talking about steak for dinner—turn away now. There's been a media pigpile on Paula Deen this week and I've got to get in my licks. It's not just that she has consistently used her Food TV show to promote unhealthy (and foul) food and been a longtime paid shill for industrial-meat giant Smithfield (whose inexcusably raised products are proven to increase the risk of diabetes), but now she's a spokesperson for Novo Nordisk's diabetes treatment Victoza (the 2010 FDA approval of which came amidst powerful evidence of a link to thyroid cancer), after disclosing that she was diagnosed with the disease three years ago. I find this all so deeply disturbing. And then I read a review by Nigella Lawson on the Piglet, Food52's wonderful Tournament of Cookbooks, where she writes about being suspicious of Heidi Swanson's excellent Super Natural Every Day "because I always fear a certain smuggery, and words like 'my natural kitchen' set off the alarm bells." How have we come to this place where natural and healthy are deemed "smug," and doughnut burgers for breakfast are the order of the day? As I used to say in junior high, gag me with a fork. I think you know where I stand on all this. Bacon and kale are both welcome in my kitchen...
Read More...

The opening of Greens Restaurant in San Francisco in 1979, under the auspices of the San Francisco Zen Center, forever changed the image of vegetarian food in this country. I began cooking from The Greens Cookbook in 1989, during the year I returned home to Santa Cruz as my father was dying from stomach cancer. It opened my mind to a new kind of cooking based upon vegetables, of which there was a constant, seasonal stream from our garden and local farmers markets. I also had a chance to eat at the restaurant, a beautiful spot overlooking the bay where a subtle message of health and harmony was offered in an elegant organic environment. The restaurant has since evolved toward a lighter, leaner cuisine, and I think the latest edition of the cookbook also differs somewhat from the one I have, but the essential philosophy of founders Deborah Madison and Edward Espe Brown remains intact. I have misplaced the book now (hopefully it's in storage somewhere), but I recall many of the dishes: saffron custard with eggplant; butter-fried potatoes with curry; baked polenta with tomato and gorgonzola; and a simple recipe for dried apricots poached with ginger and served cold with a dollop of crème fraîche.
Read More...

TO HELP STOP THE INTERNET CENSORSHIP BILLS, SOPA & PIPA, CONTACT CONGRESS NOW.
Read More...

Even though it may seem like I am the most organized kitchen bitch on the planet, there are definitely times when I reach for something and it's not there. Although once I was not above keeping canned (or boxed) stock in my pantry, I now resist that easy (and nutritionally challenged) out. Tragically, my source for chicken feet dries up in the winter and though I'll make stock from whole birds, it's just not as good. Dashi, the Japanese broth made with kombu and bonito flakes is one option, but its flavor is very specific. So when I came across a recipe in The River Cottage Preserves Handbook for a homemade vegetable bouillon, I got very excited. It's basically just a bunch of vegetables ground into a paste and preserved with salt. You stir a bit into hot water to make an authentically flavored stock for soups, stews, curries, whatever you like.
Read More...