Section » Cooking
Whoever first made sausages was a genius. They took pieces of meat that they perhaps weren't going to use right away, or at all, and combined them with spices and/or herbs, finally stuffing them into another part of the animal that might not otherwise get used.
Editor's note: Please welcome our newest addition to the Ethicurean "team," Stephanie Pierce, who's written for us quite a lot as a guest contributor. A native of Michigan’s Upper Peninsula, Stephanie will soon be moving from Grand Rapids, MI,
If you've strolled through your local farmers market lately, you've noticed that for most of us around the continent, we're seeing the peak of harvest season. Farmers pile their tables high with intensely red tomatoes,
Every summer I look forward to each crop coming into its own, and I dream about all the wonderful dishes I'll cook or the preserves I'll make for winter. I'm even learning to appreciate some produce that gets less
Now that our Victory Gardens are starting to burst with the fruits (and vegetables) of our labors, those of us who have just recovered from the physical exhaustion of planting the crops find there's "no rest for the
The May 20 episode of Quest, the science program on San Francisco's public television station, had two segments that might be of interest to Ethicurean
The first people to eat takenoko, or young bamboo shoots, must have been really, really hungry. This special 150th episode of Boing Boing TV features
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Farm Bill tension had me sequestered in the kitchen these past few evenings. With most things house-related, I find frustration to be an excellent source of motivation; I'm happy to report that thanks to the Farm Bill, the floors have been scrubbed, the cast-iron pan seasoned, and the last batch of citrus
A little over a year ago, many of us took on the Penny-Wise Eat Local Challenge and found ways to minimize our food spending for one week.
I've always been tickled by the pairing of decadence and duty at the Swanton Berry Farm stand at the Berkeley farmers market: sweet, fragrant, addictive strawberries sharing the table with fibrous, disrespected, and most-likely-not-addictive broccoli, cauliflower, and brussels sprouts. It turns out
As March draws to a close, I start counting the weeks until the farmers market returns. (Ten, thanks.) After a long winter rounded out by a handful of late snowstorms, I'm really looking forward to the first local salad of mixed greens, the first
The first strawberries arrived at the Saturday Berkeley farmers market, which to me marks the official start of spring. I didn't get any, as I thought I would pick some up on the way back past the one stand that had them (Catalan Farm, I think?) and by then, of course, they were gone. But asparagus
Of all of the alliances between egg and dairy, custard is one of the most interesting to me. Silky in texture, elegant in flavor, acceptable to tastes ranging from unadventurous children to the most discerning adult, it's a perfect way to enjoy the eggs and milk you worked so hard to source from SOLE
In part 1 of "Bake on the wild side," I wrote about how to create a sourdough starter and some of the science behind it. In this post I'll tell how I used the starter to make loaves of bread. There are many