There are many reasons why I wouldn't mind being a houseguest of my favorite British cook and cookbook author Nigel Slater, but his nightly ritual of making up a pot of yogurt for the next day is near to the top. For over 30 years Nigel has been whisking up a small bowl of milk with a few tablespoons of live yogurt and milk powder and leaving it on the counter to rest overnight, wrapped up tight in a thick towel. By the next day, he has a lovely bowl of thick, silky yogurt. Now that's a way to start your day!
Joshua Weissman isn't your typical 17-year-old boy. A few years ago, overweight and bullied in school, he finally decided to take his health seriously, but packaged diet meals and quick fixes didn't help. Instead, he started cooking — and in the process changed his life.
Now 100 pounds lighter, Joshua has won the respect of the classmates who once teased him and even inspired some of the teenage boys around him to eat a little better. He is also a talented food photographer and runs the paleo-focused food blog Slim Palate. We talked to this inspiring high school junior about middle school bullying, his bumpy road into the kitchen, and the ways his eating habits have changed the people around him.
Q: I just moved in with my roommate and we are constantly working on top of each other in our already small kitchen. Are there any good recipes that we can make together and eat for more than one meal?
I have married friends who love finding new restaurants together, who eat their way around exotic travel destinations together, who shop and cook together with a shared passion that is beautiful and inspiring and...totally not what I have with my husband, a man who certainly likes food, but would never make a 30-minute detour for a transcendent bowl of phở when the place down the street is just fine.
Sound familiar? What do you do when the one you love doesn't love food?
Bryant Terry is an energetic and passionate man, self-described as an eco chef, author, and social justice activist. He first came to my attention in 2006 when he co-authored the book Grub: Ideas for an Urban Organic Kitchen with his friend Anna Lappe. He has since gone on to author two more vegan cookbooks, with a third one in the works. What does this spokesman for local, sustainable, and delicious food think are the top essentials for a modern, socially engaged, soulful kitchen?
Whenever I'm hunting for a movie to watch on a Friday night, I inevitably find myself scrolling through the documentaries on Netflix. Thankfully, there are quite a few great ones, particularly in the food space. Here are 10 food documentaries you should add to your Instant View queue:
We've talked about the folks over at Perennial Plate here before but it's been a while since we've stopped by to see what Daniel and Mira are up to. Although Perennial Plate started three years ago as a very local project featuring the foodshed of northern Minnesota, they've gone global this year with visits to Japan, China and India. The stories about the people and the food they grow, cook, and eat are absolutely not to be missed.
Annie Somerville has been with Greens Restaurant in San Francisco for 31 years, most of that time as the Executive Chef (which, if you know the restaurant industry, is an almost unheard of length of time). Since it opened in 1979 and long before it was trendy, Greens worked with local organic farms and dairies to source their ingredients, creating a vibrant, refined vegetarian menu that continues to inspire today. Annie brings these same sensibilities to her home kitchen in San Francisco, which is within walking distance of Greens and the Ferry Plaza Farmers' Market. Read on for her simple but essential things for the home cook.
Q: I was recently diagnosed with a slew of food allergies. Cooking has become a challenge, but I'm managing and am being very much a control freak about what I eat. But I'm facing a big family get-together in a rented vacation home with my in-laws and at this point, I don't want to go because of my food allergies.
I've been thinking about cooking role models a lot these days. A role model is a different thing than an idol, or a hero. An idol may have a desirable, glamorous life that we eye appreciatively but never actually emulate. A hero may blaze the way forward, teaching and encouraging. But a role model is a person who offers, often unwittingly, an accessible pattern of living and cooking. A role model shows us the good life as we want to live it. Who's that person for you, when comes to cooking and the kitchen?