Food! Glorious Food!

[lsanderson]

TV Dinners in a Netflix World
By STEPHANIE STROM

Recalls of Organic Food on the Rise, Report Says
By STEPHANIE STROM

Kathy YL Chan and Her Coveted Tea, Never to Be Brewed

By LIGAYA MISHAN

A Stew of Peppers Dresses Up Brown Rice

By MARTHA ROSE SHULMAN
Recipe: Brown Rice Bowls With Stewed Peppers

Dora Charles Moves On From Paula Deen, and Makes It All About the Seasoning
By KIM SEVERSON
Recipes: Cheater’s Pickles | Next Day Fried Greens | Lost-and-Found Lemon Poundcake

A Kugel to Savor for Rosh Hashana
By JOAN NATHAN
Recipe: Exciting Noodle Kugel

The Key to Soupe au Pistou: Lots of Vegetables

By DAVID TANIS
Recipes: Provençal Vegetable Soup With Basil | More Basil Dishes

The Tomato Sandwich Perfected
By MELISSA CLARK
Recipes: Tomato Sandwiches | More Sandwiches

In Siem Reap, Cambodia, Local Fare Gets a Chance to Shine

By ROBYN ECKHARDT

What We Learn From Old Recipes
By TAMAR ADLER

At La Garagista, Hybrid Grapes Stand Up to Vermont’s Elements
By ERIC ASIMOV

Comments

[don-fitch.livejournal.com]

The "instant pickles" also work fine with Japanese or Chinese cubumbers (it's an ancient Asian recipe), Thinly-sliced _daikon_ can be added, though I prefer shredded (Anglo/European/American radishes seem to me to be a bit Strong). One of these days I might try adding a sliced & quartered cooked beet, because Red (& also, easy to grow for the leaves, but leaving behind more roots than any reasonable person can use).

[geometrician.livejournal.com]

Those stewed peppers will be on the menu this week, using the load of peppers that we got from our CSA this morning.