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Ari LeVaux

Food critic Ari Levaux celebrates the unique properties of rice noodles and teaches you how to make a traditional Vietnamese dish, pho ap chao bo. Read more

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Todd Zawistowski

Today, almost all of the wild rice sold is paddy-grown and machine-harvested, mostly in California. To find the real wild stuff, you need to find a ricer who is willing to sell you some. Read more

Flash in the Pan

With a dish as simple as this Coriander Carrot Soup, even mild deviations can have a big impact on the final character, so there is no need to get fancy. Just get some coriander, and you will be fine. Read more

Flash in the Pan

Broth needs to be felt in your body. Your bones, as it were. For that, it needs a foundation of protein. Luckily for plant eaters, beans can do the job. They make a surprisingly good broth. Read more

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A restaurant in Bangkok has served the same soup for more than four decades. Not the same recipe, the same soup. Read more

Flash in the Pan

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The farmers markets of summer get all the glory, but pound for pound, the winter markets have more guts. Read more

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The decline of mayo is due to nothing but semantics. Read more

Flash in the Pan

Necessity may be the mother of invention, but I am the father of two young necessities. That is why, in the foggy hours of a recent morning, I invented pancake French toast. Read more

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Some tips to help you navigate the treacherous temptations of the holiday food table. Read more

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Because breakfast is such a personal thing, here is a greasy breakfast recipe for one. Read more

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Despite what the name implies, there is no ham in Ham Bourguignon, but at least the first ingredient is bacon. Read more

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The heat produced by a load of roasting roots is a dry heat, much different from the steam bath of the simmering soup pot. Read more

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The difference between good versus crappy garlic is similar to that of cooking on gas verses electric. Read more

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A peppery celery tofu recipe inspired by a recommendation from a red-blooded Texas carnivore. Read more

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There are so many variations, permutations, methods, materials and regional borscht preferences that you can make a different version every time. Read more

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Few plants radiate as much beauty as radicchio; even fewer do so while simultaneously delivering black belt-level bitterness. Read more

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An interview with Maryn McKenna, author of Big Chicken, which tells the story of how antibiotics came to be used as growth enhancing drugs in chickens. Read more

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Dry-farming is a practice that's been popular in California and parts of the East Coast for years and is now spreading to the middle of the country. Read more

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Mutton, otherwise known as old sheep, or overgrown lamb, is not what most people would call a delicacy. Read more

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Chimichurri is for those who like it a tad rough and challenging, and don't mind an occasional burst of adrenaline at the table. Read more

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No fresh vegetable is so blindly praised for sweetness, and sweetness alone, as fresh sweet corn. Read more

Flash in the Pan

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