Back to Basics: How to Cook Meat
For my second day this week on the Today Show, I cooked stir-fried beef with basil and chiles, and herb-rubbed roast pork. Get the recipes here, and check out out all the cooking techniques you need...
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Dal with Rhubarb
See the full gallery on Posterous By Alaina Sullivan Rhubarb, with its stringy stalk and rouge skin, is often paired with fruits, though it is actually a vegetable. Its tart flavor is typically...
View ArticleBack to Basics: Dessert
I couldn't think of a better way to conclude my three-day stint on the Today Show than cooking chocolate mousse with Matt Lauer. All of the essential cooking techniques that I demonstrated this week...
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How to Cook Everything: The Basics: Chicken and Rice
By Alaina Sullivan The simple combination of chicken and rice is a one-pot dish that's made all over the world. Despite the countless variations on the theme, this version is stripped down to the bare...
View ArticleThe Right to Sell Kids Junk
The First Amendment to the Constitution, which tops our Bill of Rights, guarantees — theoretically, at least — things we all care about. So much is here: freedom of religion, of the press, of speech,...
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How to Cook Everything: The Basics: Curried Chickpea Salad
By Alaina Sullivan Chickpeas – aka garbanzo beans – have a distinct flavor and a meaty bite that make them exceptionally versatile for mashing, roasting, frying and serving in a variety of ways. Here...
View ArticleThe PInk Menace
Rick Perry — remember him? — was more inspired as a defender of the beef processing industry than he was as a debater. Last week, Perry — along with Iowa’s governor-for-life Terry Branstad and Gov....
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Steamed Fish with Leeks
By Alaina Sullivan Steaming fish with vegetables is a foolproof way to serve up a main and a side dish in a single pan. The recipe for steamed fish in The Basics features a classic summertime cast of...
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How to Cook Everything: The Basics: Brownies
By Alaina Sullivan Despite its simple seven-ingredient roster, this recipe is rich, complex and sinfully delicious. I bolstered the classic version with some nutty additions: ground almonds were...
View Article"The Greatest Living Food Writer"
Colin Spencer, whom Germaine Greer once called “the greatest living food writer,” turns 80 next year, and shows no signs of slowing down. His latest book, “From Microliths to Microwaves,” a history of...
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How to Cook Pizza Better Than a Restaurant
I’M here — back in the Dining section with a new column — to insist once again that not only can you cook it at home, but you can likely cook it better. “It,” in this case, is pizza, and the impetus...
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Cooking With Thomas Keller
Fernand Point was not one of your gym-going, globe-trotting, Ph.D.-equipped chefs. He was a roast-chicken-for-breakfast-eating, two-bottles-of-Champagne-at-lunch-drinking, big fat (no way around it)...
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How to Cook Everything: The Basics: Roasted Chicken Cutlets
By Alaina Sullivan Baked chicken wrapped in breadcrumbs immediately conjures up memories of the dry, bland versions I used to endure as a kid. (The kind where a vat of dipping mustard was essential...
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Wendell Berry, American Hero
The sensibility of Wendell Berry, who is sometimes described as a modern day Thoreau but who I’d call the soul of the real food movement, leads people like me on a path to the door of the hillside...
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How to Cook Everything: The Basics: Rice Pudding in the Oven
By Alaina Sullivan Patience is a virtue with oven-cooked rice pudding. It takes some time for the rice and milk to warm up to each other, but when they finally do, the wait is rewarded. The foundation...
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How to Cook Everything: The Basics: Pork Stir-Fry with Greens
By Alaina Sullivan In the time that it takes to wait for take-out, you could already be sinking your chopsticks into this savory stir-fry. Nothing more than pork and greens dressed in a garlicky...
View ArticleRemembering Ernest Callenbach
Ernest Callenbach died a few weeks ago, and I felt a tinge of sadness. I first read his semi-utopian novel “Ecotopia” just after it appeared in 1975, when I was living in Somerville, Mass., and...
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The Puebla International Mole Festival
Last week I was lucky enough to get to speak at the International Mole Festival in Puebla, Mexico. Why Mexico? My interview with Mexico City food writer Lesley Téllez (copied below and originally...
View ArticleEat Less Meat. Save the World.
A few weeks ago, in “The Ethicist,” Ariel Kaminer asked readers of this paper’s Magazine to explain why it’s ethical to eat meat. The contest generated around 3,000 submissions, and as a judge I read...
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How to Cook Everything: The Basics: Roasted Peppers
By Alaina Sullivan Aside from color, a roasted bell pepper bears little resemblance to its raw counterpart. After a stint in the oven, the skin becomes charred and wrinkly, sagging around the flesh...
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