April 21, 2011 |
Easter in Scandinavia, like many holiday celebrations in this part of the world, is a colorful patchwork of customs, including bits and pieces of a lot of things: Passover, the death and resurrection of Jesus Christ, the Easter bunny, cute witches, huge amounts of oranges and the occasional shot of aquavit, all of it combined into what can be described only as an exhilarating and slightly confusing Easter stew. But one thing is clear: Easter in Scandinavia is very much about food. There isn't a single homogeneous Easter food tradition that spans all of Norway, Denmark and Sweden.
January 6, 2010
Neapolitan-style ragu Total time: About 6 hours Servings: 6 to 8 Note: From Russ Parsons. The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately. 2 pounds boneless pork butt, in 1 piece 2 teaspoons salt, divided, more to taste Pepper 2 tablespoons finely minced parsley 1 pound onions, chopped 4 cloves garlic 1/3 cup chopped pancetta 1/4 cup chopped prosciutto 1/4 cup olive oil 2 cups dry red wine 1 (6-ounce)
November 10, 2012 |
Meet Kang Ho-dong. Kang Ho-dong is a South Korean celebrity, a former wrestler turned TV personality whose ubiquity on Korean television approaches what you might get if you added Ryan Seacrest's TV appearances to those of Charlie Sheen's. Last year, before his career was briefly interrupted by accusations of tax evasion, since tossed out of court, Kang starred in four prime-time shows: three variety hours, plus a reality show that combined travelogue with aspects of "Celebrity Rehab.
August 22, 2013 |
California is the No. 1 state in the United States for discouraging applicants for food stamps. The cause isn't ideology, it's confusing paperwork and bureaucracy. ALSO: Area 51: The real cover-up Can you hold the fries for one day for a fast-food wage protest? Georgia shooting: We tamper-proof Tylenol, but gun control is a no-go Follow Ted Rall on Twitter @TedRall
March 10, 2012 |
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not only edible but delicious. You can cook it, of course, the lower and slower the better. But surprisingly, one of the most popular ways to use kale these days is in salads. Though kale leaves have always been found on almost every salad bar, it wasn't for reasons of edibility - it was for decoration, because this was one green so tough it would last forever without wilting.
December 22, 2012
Rough puff pastry Total time: 3½ hours, plus overnight chilling time and 3 hours of relaxing time Servings: Makes a generous 4½ pounds of puff pastry Note: European-style butter (which has a lower water content than most commercial butter) and pastry flour can be found at most well-stocked supermarkets as well as at gourmet markets and cooking stores. 1 1/4 cups (5.3 ounces) all-purpose flour, plus more for dusting 5 1/4 cups (21 ounces)
May 6, 2011 |
The intensity of new-wave food truck craze caught the city of Los Angeles off-guard. For the last two years there has been much, often heated, discussion over how the trucks should be regulated. Even among members of the city council there is debate over how to deal with issues that have arisen in conjunction with the trucks, including where the trucks can park, for how long and whether they should be allowed to use meters. The food trucks now have their own representation in the form of the Southern California Mobile Food Vendors Assn.
April 5, 2011
'Addicted to Food' Where: OWN When: 10 p.m. Tuesday Rating: TV-PG-L (may be unsuitable for young children with an advisory for coarse language) 'The Judds' Where: OWN When: 9 p.m. Sunday Rating: TV-PG-L (may be unsuitable for young children with an advisory for coarse language)
April 7, 2012 |
Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and mealy and, even worse, surrounded by that sulfur-green ring of shame. Cooking hard-boiled eggs is easy; cooking them right is not. Unless you know what you're doing. Then it's as close to a foolproof no-brainer as you can get in the kitchen.
October 22, 2012 |
Taking pictures of your food and sharing them with friends is always fun, but sharing pictures of all the food you've eaten on vacation? Those are the best. During our #Weekendeats chat Monday morning on Twitter, our #Weekendeats family shared some photos from their recent vacations. Here are the highlights: Food blogger Darin Dines shared a photo from his 10-day trip to Tokyo. While at the RyuGin restaurant in Tokyo, Dines feasted on fried uni . Jo from Mylastbite.com shared some photos of her meals from her time in London.