8 ways to extract unique flavors from whole spices
Indian cooking instructor Raghavan Iyer tells Lynne Rossetto Kasper that he encourages his students to always buy spices in their whole form.
If you give whole spices to a good Indian cook, he or she should be able to extract eight different flavors from a given spice.
Greg Engert is our beer expert in residence this weekend. He has developed a beer profiling system that categorizes everything you might drink into one of seven categories. Those are each paired with foods. He also suggests beers for people who hate beer, and he’s taking your questions all weekend on Twitter.
The first issue of Lynne’s new quarterly e-book series is now available for iPad, Kindle and Nook. It’s called Eating In with Lynne Rossetto Kasper, and it’s $3.99.
Photographer takes voyeuristic peek inside refrigerators
Would you let someone come into your house and photograph your refrigerator? Weird, right? But also pretty engaging. I mean, talk about feeling like you’re peeping at something you shouldn’t. Photographer Mark Menjivar takes those shots.
Here’s the recipe for Christina Tosi & Karlie Kloss’s Perfect 10 Kookie.
Cake update:
My mom saw it and cried of happiness. We hugged and cried together. Then, we all ate the cake and talked. I am very luck to have such supporting parents and to have so much support from you guys. Thanks everyone! Have a gay day!
The Splendid Table’s Lynne Rosetto Kasper joined Tom Crann today to taste test three local butters: Land O’ Lakes, Hope Creamery and Rochdale.
An excerpt from the tasting:
Rosetto Kasper: Let it melt like chocolate on your tongue. It’s so nice. It has a bit of salty taste, even though all of these are unsalted butter. But it has, it reminds me of the pasture. What do you think?
Crann: I taste a little bit almost of white chocolate, at the beginning. But then it doesn’t get sweet. Richness.
Rosetto Kasper: It’s nice.
Crann: Rich and thick.
In Lynne’s interview with Cheryl Day, the two discuss the comeback of vintage desserts.
Here’s Cheryl’s recipe for Chocolate Heaven Cake with Chocolate Buttercream Frosting.
Charles Phan on fried rice:
Fried rice is never something I intend to make, but it’s something I’ll cook for myself when I’m home, my wife and kids are away, and there’s not a whole lot in the refrigerator. Fried rice is best made with day-old rice, so it’s essentially glorified leftovers.
The Middle Way, from The Perennial Plate
After graduating from University and working in business, she found a way to go back to the farm and fight for healthy and organic food. This inspiring story shares a hopeful future for food in China.
Will eating bugs solve the world’s food problems?
British gastronaut Stefan Gates is looking into it.
I try them, and on one level, I’m fascinated by what they taste like. But also, to be perfectly honest, I partly eat it because I know it’ll make great TV. That’s a shallowness in myself, and I really wanted to get to grips with it.
