May 16, 2013 |
As supermarkets try to figure out how to cut down on waste and experiment with alternative forms of energy, Kroger Co. says it's doing both simultaneously by turning landfill-bound organic matter into electricity that powers its stores, The Times' Tiffany Hsu reports . An August report from the Natural Resources Defense Council found that 40% of food in the U.S. goes uneaten. When that 20 pounds of food per person per month ends up in landfills, it contributes to 25% of the country's methane emissions.
May 11, 2013
Bulgur pilaf with asparagus, mushrooms and tarragon 2 hours. Serves 4 as a side dish 1 (1-pound) bunch medium asparagus 1/2 pound button mushrooms 2 tablespoons plus 1 teaspoon chopped fresh tarragon (stems reserved), or to taste, plus more for garnishing 2 tablespoons chopped Italian parsley (stems reserved), plus more for garnishing 3 cups water or light vegetable broth Salt 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 2 tablespoons butter or additional olive oil, divided 1 onion, finely chopped (about 1 1/3 cups)
April 20, 2013 |
Dear SOS: In the heat of August, I stopped for lunch at Paper or Plastik Cafe . I had the most amazing cold borscht. It was light and refreshing and full-flavored and, like my bubby's, only distilled down to the essence of borscht. Is there any chance you could get Paper or Plastik to share the recipe? Katya Culberg Los Angeles Dear Katya: A quick glance at that signature shade of red, and this might look like any run-of-the-mill borscht. But one bite and you're hit with a medley of flavors: a subtle hint of spice, the smokey hint of applewood-smoked bacon and the slight tang of quick-pickled beets.
April 13, 2013 |
Here in California we love to brag about our abundance of wonderful seasonal ingredients and how that makes good food easy. That's more or less true, but I have to confess that I've also always had a sneaking admiration for those cooks who can whip up something from nothing. Sure, it's wonderful to be able to just pick up a sack of Ojai Pixie mandarins and a box of medjool dates and call it dessert. But you've really got to admire someone who can take a couple of wilted zucchinis, a sprouting onion and some canned tomatoes and turn that into something delicious - the real-life equivalent of the proverbial stone soup.
April 13, 2013
The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with English peas, fava beans, shaved radishes and even bolted lettuce from the garden. The only part that's even a little tricky is making the ravioli. If that intimidates you (and it shouldn't … it takes less than an hour of work and it's actually really fun)
April 13, 2013
2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta squares 2 tablespoons chopped chives 1 ounce freshly grated Parmigiano-Reggiano 1. In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb...