'Have we gone too far?' That was the theme of a panel discussion Tuesday night at the Housing Works Bookstore and Cafe in NoLiTa, timed to coincide with the launch of Tracie McMillan's well-received book, "The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table."
What is the power of Maggi, and why does it dominate immigrant kitchens? Listen to the latest Food In Two Worlds podcast to learn how this iconic seasoning is viewed in Nigeria, Burundi, the Philippines and Austria.
Learn to love Brussels sprouts by trying out Amy Eddings's recipe for Shredded Brussels Sprouts with Bacon, Raisins and Pecans.
More is better -- that's my mantra, especially when it comes to chocolate. But it doesn't hold true for citrus.
Nothing Says "I Love You" Like a Chocolate Madagascar Hissing Cockroach.
The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my kitchen still says winter, with all the celery root and butternut squash stacked up on the counter.
Which is why I decided to give rutabagas a try.
The world got a little flatter Monday night at Sueños Restaurant. That's where four chefs served up Mexican fare made from vegetables and herbs sourced from local farms run by Mexican and Latin American immigrants.
Restaurant Opportunities Centers United wants consumers to consider how the people making their food are being treated with a new manual called ROC National 2012 Diners' Guide: A Consumer Guide on the Working Conditions of American Restaurants. Should diners consider how workers are treated when ordering a meal? Cast your vote here.
Listen to the next episode of the Food in Two Worlds podcast for a special Year of the Dragon culinary tour.
Looking for the next food trend? Audrey Dettmar, baker at Annex in Fort Greene, gave me these suggestions.
I haven't seen the movie, "Food, Inc.," so I didn't know what sustainable farmer Joel Salatin looked like until I saw him take the stage Monday night at the 92nd Street Y.
I always thought butter-making involved Laura Ingalls Wilder, Ma and Pa Wilder, a cow, and a big wooden churn. But my sister showed me all you need is a jar. And little kids eager to do the work.
I love eating. I mean, like, cutting and spearing and chewing and swallowing. Eating's pleasurable, especially in the company of others.
So it took some convincing to get me to try smoothies in the morning. A liquid meal doesn't seem like a lot of fun.
Chef Amy Chaplin's pantry was camera-worthy enough to appear in a smooth, glossy spread in Martha Stewart Living. My pantry rates a blog post. Barely.
One of my favorite guests on Last Chance Foods is Farmer Lee Jones of The Chef's Garden. It's not just that I'm partial to fellow Ohioans. Farmer Lee loves to farm, and it's evident every time he talks about his veggies.
It's also evident on his farm, which I had a chance to visit this fall.
It was with a sense of excitement and eagerness that I opened an e-mailed document with the recipe for WNYC Morning Edition Host Soterios Johnson's mom's melomakarona. The cookies are famous among the Morning Edition crew.
Turns out the recipe can feed them, and most of our listening audience.