Originally published on Wed April 9, 2014 11:38 am
The Passover Seder is usually described as a ceremonial meal: Participants sit down to a set of ritualized foods and tell the story of the exodus from Egypt. But more than just tell it, Jews are bidden to relive it. We engage in ritual and discussion and debate, until each of us feels that we've made a journey ourselves. It's a singular, time-stopping evening. But it can take a very long time.
Originally published on Thu March 27, 2014 6:26 am
I grew up thinking of nuts as junk food: full of fat and calories, a guilty treat for holidays and special occasions. I remember bowls of salty cocktail mix, nut-covered cheese logs, sweet buttery honey-roasted peanuts and cashews, or Jordan almonds in their strangely addictive sugary coating. They were in the same category as potato chips and candy: irresistible, but not good for you at all.
Originally published on Wed March 12, 2014 5:37 am
On Saint Patrick's Day, often the first order of business is to raise a glass to the Irish with a frosty mug of green beer. You might also savor a slice of Irish soda bread, rich with raisins and caraway seeds, or tuck into a hearty dish of corned beef and cabbage.
Sally McKenney is a self-described "sprinkle lover" and author of a new cookbook based on her popular blog Sally's Baking Addiction. She says baking doesn't have to be intimidating and wants her followers to experiment along with her.
The morning of Mardi Gras calls for something a little hardier — and a little more indulgent — than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. When partying in New Orleans starts as early as dawn, a good breakfast is crucial.
And don't forget, Poppy Tooker adds: "This is the one city in America where breakfast drinking is totally socially acceptable." Why let such a splendid opportunity go to waste?
Winter is winding down, but spring vegetables and fruits haven't arrived quite yet. Food writer and chef Sara Dickerman shows KUOW's Marcie Sillman a new way to use the old winter standby: butternut squash.
Originally published on Wed February 12, 2014 12:41 am
In first grade, my heart was stolen by Mark, who sat next to me and had an advanced phonics book (which I also craved). Then there were Peter, Eddie, Raja and Michael. These serial crushes continued right on up through my early 20s, at a rate of approximately three a year. Boys. I fell for their incipient mustaches, their bad attitudes and foul mouths, their poor poetry and bass guitars, their careless humor. I saw their swagger for what it was, but I loved it anyway.
In the Pacific Northwest we're not pummeled by the Polar Vortex, but winter does drag on. By the end of January, we start to jones for daylight and fresh produce. The fruits and vegetables of summer won't be here anytime soon, but chef and food writer Sara Dickerman has created a salad that will add a little zip to the gray, mid-winter days.
Originally published on Wed January 29, 2014 12:39 pm
I'm not a big football fan. However, I look forward every year to Super Bowl Sunday. Who can argue with a day that, let's face it, is as devoted to partying as it is to the matchup on the field. So every time another Super Bowl rolls around, we invite a bunch of friends over for some beer, some eats and, of course, some serious game-watching.
It's that time of year again. Time for Mama Stamberg's Cranberry Relish. Every year since 1972, around Thanksgiving, I've shared my mother-in-law's famous cranberry relish recipe on the radio. It's appallingly pink, like Pepto Bismol — but it tastes terrific.
This year, I bring my relish recipe to Thanksgivukkah. Next week, Thanksgiving and the start of Hanukkah fall on the same day. It's a rare convergence.
On the Mexican Dia de los Muertos holiday, the living remember the dead. Some believe they are communing with the deceased. While it may sound morbid, Pati Jinich, a Mexican-born blogger, food show personality and author of Pati's Mexican Table, says it's a joyous occasion.
"People get ready to welcome people — those who have deceased and that presumably have license to visit just once a year," Jinich told All Things Considered host Melissa Block.
Cauliflower. It's a pretty white vegetable that most of us were served boiled, steamed and frankly, pretty tasteless. But autumn cauliflower has the potential for big flavor, according to former chef and Seattle food writer Sara Dickerman. The trick lies in how you prepare it.
With the hot summer weather, who wants to be stuck in the kitchen cooking dinner? If you’re heading to the farmers market this week, there are a lot of good veggies for an easy summer salad — one you can throw together fast and take outside for a picnic. Ross Reynolds gets tips from Sheryl Wiser of the Puget Sound Fresh program at the Cascade Harvest Coalition on what to buy for a fresh salad.