Serious Salad: Kosher Coleslaw

[ Flickr: Le Grande Farmer's Market ] When my Irish Catholic great-grandmother and my Jewish great-grandfather married, it was quiet a scandal. Thankfully, a great deal has changed since then, but it’s hard not to be nostalgic for some things that have been lost. My great-grandmother wouldn’t have understood what the word “sustainability” meant but she lived an almost entirely land-to-table lifestyle. She rented some of the rooms of the house to make some extra money: her backyard hens laid eggs for the breakfasts of the borders. When my great-grandmother killed a chicken, its carcass had many lives—stock, meat, scrambled livers, salads. Nothing was wasted. A single smokehouse hog lasted the winter (bits of pork were used for flavoring, little else). I don’t think my great-grandfather ever ate the pork but he loved his wife’s chicken soup. My great-grandmother got her milk in glass containers left by the milkman, who made his rounds in a horse-drawn wagon. She left the bottles outside when they were empty, where they would be refilled with more milk the next day: …

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Tags: borders, breakfasts, carcass, experience, extra, grandfather, grandmother, irish, irish-catholic, market, money, served-at-delis, wife

Poll: Do You Like Small Plates?

From Serious Eats: New York A little ramp toast as part of a meal. The best way to dine? [Photo: Robyn Lee] While meals were once neatly divided into appetizers, entrees, and desserts, an increasing number of restaurants (in New York and elsewhere) now structure their menus around small plates—little dishes, generally meant for sharing, that can be ordered free-form. You might do a set in place of appetizers, one to nibble on between courses, or three or four as a mix-and-match meal. Some diners love the experience of trying more dishes at a given meal, but others prefer the traditional format, seeing small plates menus as difficult to make sense of, and often more expensive. What do you think? Take the poll

Tags: between-courses, experience, generally-meant, little-dishes, little-ramp, now-structure, photo, plates, plates-menus, ramp, restaurants, serious-eats-, the-experience, toast, toast-as-part

Sprinkles in Chicago and The SprinklesMobile Truck

Below is a guest post by Melody of Party Cupcake Ideas which is based in the Chicago area. Sprinkles , welcome to the Windy City! Now you can stop by the new Chicago Sprinkles, located at 50 east Walton St. and try their famous cupcakes. Chicagoans can now enjoy the same cupcakes that started in Beverly Hills and feature flavors like red velvet, chai latte, cinnamon sugar, banana, and chocolate marshmallow.

Tags: banana, chicagoans, cinnamon, cupcake-before, enjoy-the-same, experience, flavors, flickr, lime, lookout, melody, sprinkles cupcakes, windy

Mediterranean Flavors: Spinach and Artichoke Dip

From Recipes This post is part of our Tastes of the Mediterranean series , which is sponsored by Sabra. Know someone who needs to experience a culinary experience? Nominate them for the Sabra Taste Intervention and help them discover their palate. [Photograph: Sam Soboliewski] Spinach and artichoke dip may have Mediterranean-inspired ingredients, but most of the recipes out there are American through-and-through. Frozen spinach? Thank you, Clarence Birdseye! Mayonnaise, cream cheese, and sour cream? You betcha. It appeals to our love of the hot and gooey, and I’ll be the first to say it’s great stuff. But I wanted to go a little lighter this time around, and the thought of baking two or three types of dairy in this heat just didn’t sound all that tantalizing. This version brings an all-American dip to its imagined Mediterranean roots. It relies on fresh spinach and garlic, olive oil and Greek yogurt. It’s plenty rich, but it also tastes distinctly of its titular ingredients. And there’s a tart, briny kick to contrast all the creaminess. Best of all? A few chips’ worth doesn’t make you feel like …

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Tags: artichoke, artichokes, chinese, down-the-aisles, experience, family, family-reunion, food, love, mediterranean, recipes, relies-on-fresh, Tastes, till-it-becomes

18th Annual Monterey Winery Association Tasting: August 7, Monterey, CA

One of my personal goals includes constantly educating my palate. I do this to both learn to be a better taster and to know more about wine, but also because, like every other wine lover, I’m out to find the next greatest wine to drink. I try to encourage my readers to do the same thing, and the main way I do that is to push them to go to large public tasting events, where they can try dozens and dozens of wines side by side. For me, there is a sharp dividing line in my past. The time before I went to such tastings, and the time after I went to such tastings. Before attending these big events, my deepest education about a wine variety or region came from visiting somewhere. I’d go on vacation and tour some wineries, or I’d head up to wine country for the day, and I’d probably end up tasting 30 or 40 wines in the course of a few days. Or maybe I’d hold a blind tasting of a particular sort of wine with a tasting group. Such activities …

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Tags: annual-monterey, celebration, development, dividing, experience, lover, ongoing, personal, taster, tendencies, wine, wineries

Mediterranean Flavors: White Bean Spread with Za’atar

From Recipes This post is part of our Tastes of the Mediterranean series , which is sponsored by Sabra. Know someone who needs to experience a culinary experience? Nominate them for the Sabra Taste Intervention and help them discover their palate. [ Flickr: jules.stonesoup ] White bean spread can be deceptively beguiling. It’s often far too bland, not tasting of beans or much else. On the other end of the spectrum, anxious cooks may add flavoring after flavoring to liven up their muted, starchy paste, the result of which is usually also bland, but also wildly unbalanced. But with considered, minimalist flavors, it’s as delicious as it is versatile, light but satisfying. Although this recipe calls for plenty of garlic, it cooks along with the beans and mellows out substantially. Too much lemon juice could overwhelm the beans, but lemon zest provides considerable lemon flavor while the juice adds just enough tartness. Just because I like my white bean spread simple doesn’t mean I like it boring. My favorite seasoning is za’atar , a blend of dried herbs (usually thyme, sometimes with others), sesame seeds, and spices like sumac. A za’atar heavy on…

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Tags: beans, chinese, down-the-aisles, experience, great-northern, mediterranean, recipes, result, soup-or-cooking, spread, Tastes, white

Grilling: Baba Ghanoush

From Recipes [Photographs: Joshua Bousel] Welcome to the roller coaster ride that is Baba Ghanoush. For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. With only five main ingredients, I assumed that ingredient quality would make all the difference, but something was always off. With many tries, I used a process of elimination to get to the bottom of my troubles: Eggplant grilled until soft and smoky, not too bitter: check Fresh lemons and garlic: check Good quality olive oil: check That left only the tahini, which I’ve tried a few brands with little to no success. So this last time I took matters into my own hands: I lightly toasted a cup of sesame seeds and then took them for a whirl in the food processor with some olive oil until they became thick, yet pourable fresh tahini. Result: delicious. This was the Baba Ghanoush high that …

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Tags: coaster, dip, experience, food, food-processor-, joshua, joshua-bousel, light, middle-eastern, photographs, recipes, result, ride

Pebble Beach Food and Wine 2010: April 8-11, Pebble Beach, CA

Once upon at time, there was but one major event for food and wine enthusiasts looking to experience some of the top chefs and wines of the United States. The Aspen Food and Wine Classic was the ultimate experience for epicures and wine lovers who could afford to attend the multi-day showcase of taste. Other events equally focused on bringing together fine food and wine and the people who love them have followed. Strangely, for many years none of these events took place in California. Eventually, though, some people realized the travesty represented by this fact, and started an event called the Masters of Food and Wine, which for several years provided credible proof of California’s stature in the food and wine scene, and allowed thousands of people to experience the ultimate food and wine experience. But through an unfortunate series of events, the Masters went away. But there were enough people who had seen, and indeed, been responsible for, the quality of experience that could be offered, and the willingness of so many to attend, to simply let that be the end of the story. And so two years ago, a couple of enterprising young men invented Pebble Beach Food and Wine , with the goal of…

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Tags: cooking, event, experience, Global, pebble-beach, people, result, stature, world

10 min, No Experience, Youll Learn to Cook

10 min, No Experience, Youll Learn to Cook You DO know how to cook, eliminate the doubt, because you DO know how. You might not have a wide range of cooking knowledge, but you have a start. Build on it. www.webcookingclasses.com From: ChefToddMohr Views: 165 9 ratings Time: 03:02 More in Howto & Style

Tags: cooking, cooking-knowledge, doubt, eliminate-the-doubt, experience, How To Cook, it-www-webcookingclasse, know-how, might-not, recipes

Diet and Autism: Ian’s Story

Today I have a reader’s story to share with you.

Tags: autism, experience, insight, other-sites, others-might, parenting, personal, post-helpful, reaching-out, result, story, true/slant, vegan-diet