Mark Bittman writes about the current woes of everything fishy, and how the consumer can deal with depleted stocks and troublesome farming practices without going nuts ... and then goes Minimalist with sustainable seafood recipes.- And if that's not enough, experts weigh in on the seafood conundrum.
- Local fruit exchanges in California allow neighbors to share their bounty and let no lemon, plum or persimmon go to waste.
Posts with tag Persian food
The Woes of the Sea - The New York Times in 60 Seconds
Continue reading The Woes of the Sea - The New York Times in 60 Seconds
A love letter to Persian food
You know how gray is the new black, Rachael is the new Emeril, and skinny jeans are the new boot-cut jeans? Now Persian food is the new Indian food.
Indian food -- samosas, naan, fragrant basmati rice, and rich, thick curries -- might be soon be replaced as my ethnic "go-to" with the foods of Persia.
I am no stranger to Persian cuisine. A long time ago, in a geeky galaxy far away, I was training for work in Chicago. Bored with TGI Friday's (we were in the suburbs of Chicago), my teammates and I ventured into the city and ended up at Reza's. Now some Persian food purists may turn their noses up to Rezas's, but at the time, I was wholly taken by the new-to-me cuisine: pomegranates and walnuts and strangely shaped meats on sticks. I was rapidly falling head over heels in love with spices and flavors that were familiar, yet different in the way they were combined with each other.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
