The crunchy candy – perfect for Passover–in tonight’s leftover quinoa. More than just piecing together bits of time, see more in the time (and ingredients) you have.
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In the game of repurposing leftovers, desserts always win. There are rice and bread puddings, noodle kugel. But nothing beats the healthy grain gone sweet.
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I am no expert on feeding kids. But I think the worst mealtime strategies uphold the false classification of food “for children” and “for adults” and often result in lower standards for what we’ll ask our kids to eat.
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To archive recipes for a cookbook, you must subscribe to a specific taxonomy of food. Any distinction beyond “poisonous” and “edible” would reflect your assumptions about how people decide what to cook and eat.
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Organization is a key tenet of professional kitchens. In the home it is, too, but here it plays out differently.
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Cassoulet involves preparing all ingredients individually which then bake off all together, slowly, at the end. Add confit to the process, the project becomes a three day affair with an arsenal of pots.
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In my teaching kitchen, I watch adults enjoy experiment, but seek success. They want to acquire experience, but to come away, ultimately, with an arsenal of tested ideas. Kids, however, don’t care as much about culinary convention or precedent.
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I am not opposed to the recent growth of pre-prepped ingredients. I understand why, for instance, a home cook finds it tempting to buy pre-cut vegetables or packaged stocks, especially if he/she is typically pressed for time to prepare meals. But while it is understandable to buy a bit of mise en place to help out with a meal or fill your pantry, I wonder what kind of price we pay for leaving most of dinner’s prep to someone else.
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