Hot cereal may be more than you think
Hot cereal has gone beyond oatmeal. Even oatmeal has gone beyond oatmeal. Steel-cut oats are blended with buttermilk, dried fruits, nuts and spices. Oatmeal can be cooked overnight in a slow cooker so...
View ArticleThe Weekly List: State food trivia
Lots of people know that Pennsylvania is famous for pretzels and who doesn’t associate New York with bagels? But where did pancake mix come from? What about Moon Pies? And which states might...
View ArticleHungering for the right to vote
One hundred years ago this weekend, thousands of American women hungering for the right to vote converged on Washington, D.C. Their 1913 Woman Suffrage Parade – staged on that March 3 to capitalize on...
View ArticleCold comfort: tomato soup and grilled cheese
There’s nothing more American than a snowy-day lunch of tomato soup and grilled cheese. When I was a kid my mom made what was widely rumored to be wonderful tomato soup. The stock had parsnips and...
View ArticleA good excuse for a slice of pie
Today is a special day for bakers and mathematicians. In 2009, the U.S. Congress designated March 14 as Pi Day. While the act of Congress had something to do with reinforcing math education, Pi Day has...
View ArticleNew ‘full-spectrum’ Jewish food project debuts in D.C.
Just in time for Passover, the Jews of Washington, D.C., have been offered a new source for food and community. The Jewish Food Experience is both virtual and real – a website and live events. “It...
View ArticleMadeira: The Founding Fathers’ drink of choice
Thomas Jefferson was the country’s first oenophile, with a deep passion for all things French. So when you imagine him celebrating his 270th birthday – which arrives April 13 – you might think...
View ArticleFood Book Fair this weekend in Brooklyn
This weekend, New York’s Food Book Fair gathers dozens of authors, visionaries and independent food publications in a celebration of great food writing (and yes, American Food Roots will be there.) Now...
View ArticlePotluck: A roundup of what we’re reading on the web
It’s strawberry season here in D.C. Sure, we could make another batch of strawberry jam but why not make something fresh, something fun, something with a little fizz? Why not make homemade strawberry...
View ArticleThe Kitchen Sink: Strawberry fields forever
First ramps, now strawberries. Let it snow in the Midwest (sorry folks), it’s beginning to look a lot like spring in eastern climes. I got my first strawberries of the season at the Olney (Md.)...
View ArticleRamping up for spring
MORE ON RAMPS: May 9 — Ramps, ramps, ramps, ramps, RAMPS!! (to be sung to the tune of Monty Python’s “Spam” song.) Ramps are at the heart of Appalachian cuisine so naturally everyone’s got a ramps...
View ArticleQuinoa’s growing cult
Grape tomatoes and chopped parsley brighten this quinoa salad. / AFR photo by Carol Guensburg Quinoa isn’t just a superfood of the moment. This is the International Year of Quinoa, the United Nation’s...
View ArticlePotluck: Bug gastronomy & other tasty links
It’s been a big week for bugs. Nordic Food Lab, a nonprofit research organization started by Rene Redzepi, famed chef of Copenhagen’s Noma restaurant, announced a project aimed at getting more people...
View ArticleHomemade strawberry ice cream floats
There is something you need to make. Right now, or for Memorial Day. Before strawberry season is over. No, it’s not strawberry jam or strawberry-rhubarb pie, or even strawberry shortcake. It’s these:...
View ArticlePotluck: Texas BBQ & other tasty links
We like this Kickstarter project, which aims to finance a series of small-format cookbooks. The booklets, hand-bound with butcher’s twine and printed on high-quality paper, each focus on a single...
View ArticleA little sage advice
My sage is blooming. At some point in the summer all my herbs bloom. Usually by accident. I forget to pinch the flowers and the stems get leggy and I feel like an incompetent herb farmer. However, I...
View ArticlePotluck: Matters of taste, ethnicity and grilling
My husband recoils at cottage cheese and yogurt, items that appeal to the dairy princess in me. (I do make a mean yogurt from scratch, best when swirled with a rhubarb-orange puree.) Nature or nurture?...
View ArticleForaging in the backyard
Turns out my uber-urban neighborhood behind the Capitol of the United States is a veritable natural food court. I spent two days with Bill Schindler, a professor of prehistoric anthropology at...
View ArticleRooting for dandelions
Dandelions recently began popping up, a few with sunny yellow faces punctuating my garden beds and lawn. Out came the digging prong. But instead of pitching them, I carried them into the kitchen. I was...
View ArticlePotluck: Frozen treats and other tasty links
The old-fashioned ice cream and soda shop is making a big-time comeback. One of the latest additions? OddFellows, in Brooklyn, where a changing list of ice cream flavors ranges from chocolate chunk to...
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