 -
By Tejal Rao IN Food & Health Jun 9 2009
Here's a rustic cordial made with peach leaves that lend their almost flowery, almond taste. Don't bother with an expensive bottle of wine, just pick out a bargain bottle of whatever color you prefer, heat it with the other ingredients, and wait a while. David Lebovitz includes Cognac in his recipe which is traditional, but if you don't have it lying around it's just as nice without. + READ MORE
|
 -
By Tejal Rao IN Food & Health Jun 8 2009
Some of the world's very best dishes started out with a piece of leftover bread. And in our campaign to Save the Leftover Bread, we've touched on a few, like brown bread ice cream and Indian style milk toast. + READ MORE
|
 -
By Tejal Rao IN Food & Health Jun 3 2009
Some of the world's very best dishes started out with a piece of leftover bread. And in our campaign to Save the Leftover Bread, we've touched on a few, like brown bread ice cream and spaghetti with crispy breadcrumbs. + READ MORE
|
 -
By Tejal Rao IN Food & Health Jun 2 2009
If you're making no-churn ice cream at home this summer, you're sure to be left with some egg whites. Don't get rid of them! Egg whites are versatile and the starting ingredient for all sorts of homemade beauty products like a hair mask. + READ MORE
|
 -
By Tejal Rao IN Food & Health Jun 1 2009
Good news! There's no ice cream machine required to follow the recipes in our new energy efficient frozen dessert series (just a little nook in your freezer). That's one less thing to buy (ice cream machine) and less energy to burn (churning). + READ MORE
|
 -
By Tejal Rao IN Food & Health May 29 2009
Some of the world's very best dishes started out with a piece of leftover bread. And in our campaign to Save the Leftover Bread, we've mentioned some of my favorites like spaghetti with crispy breadcrumbs and bacon fat croutons with a simple salad and a poached egg. + READ MORE
|
 -
By Tejal Rao IN Food & Health May 22 2009
In this nose to tail column, I'll be using up as many bits and pieces of fruits and vegetables as I can, and sharing simple recipes. Please feel free to leave your own crafty suggestions in the comment section.
If you're buying pretty little summer radishes at the market, the greens probably look good enough to eat. + READ MORE
|
 -
By Tejal Rao IN Food & Health May 19 2009
A peasant boy is wandering through the woods looking for wild mushrooms to take back to his hungry family, when he meets a fox stuck in a trap. But this is no ordinary fox! This is a magic fox. As a reward for helping him out of the trap and not asking for anything in return, the fox gives the boy a jar. But this is no ordinary jar! This is a magic jar. When the boy takes the jar home, he finds that it fills itself and refills itself with pickles. Forever. The boy's family never goes hungry again. The end. + READ MORE
|
 -
By Tejal Rao IN Food & Health May 19 2009
In our recent initiative to to Save the Leftover Bread, we suggested making homemade breadcrumbs, the starting point for the rustic Italian spaghetti with crispy breadcrumbs, Irish brown bread ice cream, and spicy French mayonnaise, rouille.If you've made nice croutons, consider poaching an egg per person and toss some... + READ MORE
|
 -
By Tejal Rao IN Food & Health May 19 2009
Good news! There's no ice cream machine required to follow the recipes in our new energy-efficient frozen dessert series (just a little nook in your freezer). That's one less thing to buy (ice cream machine) and less energy to burn (churning). + READ MORE
|
 -
By Tejal Rao IN Work & Connect May 15 2009
The team of personal finance bloggers from Wise Bread have co-written a funny, optimistic encyclopedia on how to be frugal. The terribly clever bunch of writers have explored specific fields and given smart, simple, totally realistic ways to live the good life, on the cheap. Like, the really good life, you know? + READ MORE
|
 -
By Tejal Rao IN Food & Health May 13 2009
Last week, in our campaign to Save the Leftover Bread, we covered how to make homemade breadcrumbs and gave you a reason why spaghetti with crispy crumbs and brown bread ice cream). Here's another reason to always save your sad, stale little baguette heel and turn it into crumbs: Rouille. + READ MORE
|
 -
By Tejal Rao IN Food & Health May 13 2009
Nose to tail cooking isn't a competition to see who can eat the most beating animal hearts and testicles suspended in jelly—it's a holistic way of approaching ingredients that means zero, (or at least less) waste. + READ MORE
|
 -
By Tejal Rao IN Food & Health May 11 2009
Good news! There's no ice cream machine required to follow the recipes in our new energy-efficient frozen dessert series (just a little nook in your freezer). That's one less thing to buy (ice cream machine) and less energy to burn (churning). + READ MORE
|
 -
By Tejal Rao IN Work & Connect May 8 2009
John Wray's third novel, Lowboy, is a man-hunt for the title character (real name: Will Heller), a sixteen year old paranoid schizophrenic who's bailed on his institution, gone off his meds, and is moving through the subway system with a single ambition: save the world from global warming. Lowboy's chain-smoking mother and a missing persons specialist, are after him, and the novel moves back and forth between their narrative and his. Lowboy is a strange young hero?fragile, damaged, immediately likable?whose answer to global warming is just as troubling, and just as likable, as he is. + READ MORE
|
 -
By Tejal Rao IN Food & Health May 6 2009
Good news! There's no ice cream machine required to follow the recipes in our new energy efficient frozen dessert series (just a little nook in your freezer). Okay, so parfaits, semifreddos, and kulfis aren't technically ice cream. Ice cream purists might prefer to call this family something like frozen aerated creams but homemade frozen aerated cream probably isn't what you had in mind for dessert. Either way, one less thing to buy (ice cream machine) and less energy to burn (churning) means a greener dessert + READ MORE
|
 -
By Tejal Rao IN Food & Health May 5 2009
Some of the world's very best dishes started out with a piece of stale bread. In this campaign to Save the Leftover Bread, I'll get to some of them (my mother's bread and butter pudding, tomato panzanella in the middle of summer, bread dumplings and chicken soup, to name a few). So, unless your baguette heel is actually this moldy, there are a lot of lovely things you can do with it. One of those (totally underestimated) things: breadcrumbs. + READ MORE
|
 -
By Tejal Rao IN Food & Health May 4 2009
How green is the average wedding cake? If you've cut into a traditional multi-tiered confection, or a novelty handbag cake, then you know what's holding it together. Hint: the answer isn't chocolate ganache. It's plastic tubes, metal wires, plastic disks, and other surprises without which the delicate structure would probably fall apart. + READ MORE
|
