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Chef Edward Lee Adds Korean Spice To Southern Comfort Food
by LYDIA ZURAW Korean and Southern food may not seem like a natural pair. But now it’s one more example of traditions emulsifying in the great American melting pot. Korean-American chef Edward Lee makes that case with
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Lamb For Four Sundays, Four Ways
by WHITNEY PIPKIN It’s 9 a.m. on a Sunday, and my bathrobe and hair already reek of garam masala — burnt garam masala, to be exact. Who’d have known that the key to this Indian-Pakistani recipe for
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Selling Kids On Veggies When Rules Like ‘Clean Your Plate’ Fail
By PATTI NEIGHMOND If you’re a parent, you’ve probably heard remarks like this during dinner: “I don’t like milk! My toast is burnt! I hate vegetables! I took a bite already! What’s for dessert?” It
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Spanish Test: Mediterranean Diet Shines In Clinical Study
By Scott Hensley Pour on the olive oil in good conscience, and add some nuts while you’re at it. A careful test of the so-called Mediterranean diet involving more than 7,000 people at a high
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FDA Releases Rules To Strengthen Safety Of Food Supply
by DAN CHARLES AND APRIL FULTON Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released two proposed rulesdesigned to boost the safety of
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Tamari Greens, Miso Yams: Chef Gives Vegans Multicultural Flavor
Veganism has long been thought of as a bland, fringe diet typically associated with hippies or trend-setting Hollywood types. But chef Bryant Terry is trying to chip away at that stereotype. In his 2009
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U.S. Olive Oil Makers Say Imports Aren’t Always So ‘Extra Virgin’
By ALLISON AUBREY Italians may still be light-years ahead when it comes to gelato, but when it comes to extra-virgin olive oil? Watch out: U.S. producers are on it. Across the country, this small
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Hours After A Meal, It’s The Memory That Matters
By Sarah Zielinski| NPR’s The Salt - It’s no surprise that how much a person eats determines how full they feel right after a meal. But it’s the memory of that meal, and not
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Quinoa Craze Inspires North America To Start Growing Its Own
By ALASTAIR BLAND | NPR – The Salt The explosion in world popularity of quinoa in the past six years has quadrupled prices at retail outlets. But for all the demand from upscale grocery
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Guerrilla Cartographers Put Global Food Stats On The Map
By ADAM COLE | NPR’s The Salt For the past five months, University of California, Berkeley cartography professor Darin Jensen has been collecting maps about food. They fill the walls of his office, each one telling
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