I was in the parking area next to Yale Bowl two Saturdays ago as word spread around the clumps of tailgaters that there had been a fatality in one of the lots. Details were sketchy, but everyone seemed to know that people had been hit by a motor vehicle. And for a lot of us, the shadow of that tragedy hung over the whole day. My son was with me, and he has a knack for summing things up. "Imagine dying because you decided to go to a football game," he said sadly.
On "Battlestar Galactica" the Cylons were a much-despised race of human-like machines made by man, and the ethnic slur for them was "toaster." I think that's because a toaster is such a humdrum and servile machine. Not much of an inner life. Just sitting there, at our disposal, waiting to serve us in a pretty simplistic way.
Canto had been following a version of the supposedly life extending calorie-restricting diet. He looked youthful and alert and healthy. Owen had been eating a reasonably healthy, traditional diet. He looked fat and run-down.
Canto and Owen were the same age. They were also monkeys.
Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner
Once a staple of Mexican street food, tacos have crossed the border to great popularity. Taco’s endless variety of great-tasting flavors satisfies any time of day—in all kinds of ways. Convenient, portable, and affordable, tacos are equally welcome at a dinner party, for brunch, or as an afternoon snack.
Cooking with Jams and Chutneys; Recipes from Beth's Farm Kitchen
Cookbook of jams, chutney recipes made from 100% natural products of Beth's Farm Kitchen, Hudson Valley, New York. Includes memoirs of Beth Linskey, founder of the company, including her 30 year contribution to the New York Green Market and Slow Food movements.
Man with a Pan: Culinary Adventures of Fathers Who Cook for Their Families
Look who’s making dinner! Twenty-one of our favorite writers and chefs expound upon the joys—and perils—of feeding their families.
Mario Batali’s kids gobble up monkfish liver and foie gras. Peter Kaminsky’s youngest daughter won’t eat anything at all. Mark Bittman reveals the four stages of learning to cook. Stephen King offers tips about what to cook when you don’t feel like cooking. And Jim Harrison shows how good food and wine trump expensive cars and houses.
Ground meats are easily affordable and amazingly versatile—and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they've rarely been given the respect they deserve.
The End of Overeating: Taking Control of the Insatiable American Appetite
Dr. David A. Kessler, the dynamic and controversial former FDA commissioner known for his crusade against the tobacco industry, is taking on another business that's making Americans sick: the food industry. In The End of Overeating, Dr. Kessler shows us how our brain chemistry has been hijacked by the foods we most love to eat: those that contain stimulating combinations of fat, sugar, and salt.
Bill Clinton is a vegan. You'd think that would be a bigger story: one of humankind's most voracious carnivores swiching to the other extreme. For Clinton, it's probably all about heart health, although it may have helped that his daughter Chelsea was already a vegan. Veganism is increasingly popular among some of the bigshot of corporate capitalism. Steve Jobs, Steve Wynn, Mortimer Zuckerman, Russell Simmons.
Off the Menu: Staff Meals from America's Top Restaurantsby Marissa Guggiana
Baby Back Ribs with Barbecue Sauce
Chef Jay Swift feels everyone should have a barbecue sauce of their own devising. Grocery-store shelves are full of them, but I never find one that hits just the right spot for me. In my estimation, they are often too sweet. If you need a starting point for your recipe, let this be it. Swift’s sauce—with its complexity, and its balance of sweet, spice, tart, and heat—stands up to any barbecue cut.
You're about to meet several people who are mildly unhinged on the subject of hotdogs. One of them is David Pudlin. He used to be the majority leader of the Connecticut House of Representatives. Now he spends a great deal of time thinking about chili dogs, which he knows way too much about.
"I'm from New Britain. What else am I going to know about?" is his answer. "If I had grown up in Rome, I'd probably know a lot about statues and fountains.
Confessions of a Tarot Reader: Practical Advice From This Realm and Beyond
Lessons learned from the cards, and the incomparable Jane Stern
Tarot cards have been used to foretell the future for centuries. In the hands of a sensitive and gifted reader like Jane Stern they can help clarify the decisions we make every day and realign our lives to work more effectively.
Award-winning actress Christine Baranski talks about her starring role on the new season of The Good Wife on CBS. And, we riff on the question, should your lover also be your best friend?
Shrimp and Orzo Pasta1 tablespoon oil
1cup small diced onion
2 tablespoon curry powder
1 cup white wine
2 cups half and half
1 pound orzo pasta cooked in boiling salted water and drained
1 tablespoon kosher salt
1 tablespoon sugar
1 pound of cooked salad shrimp
¼ cup diced fresh tomato
4 tablespoons chopped chives (optional, for garnish)
Cook the orzo in a gallon of boiling salted water until just soft. Then drain and set aside until you make the sauce. Heat oil in a large pot over medium high heat. Add the onions and cook for 2 minutes. Stir in garlic and curry powder then cook for an additional 2 minutes on medium low heat. Pour in white wine and reduce until almost evaporated. Incorporate the half and half and the orzo pasta then cook until the half and half is reduced and absorbed into the pasta. Season with the one tablespoon salt and one tablespoon sugar then add the cooked shrimp. Finish with diced tomatoes and chopped chives. Heat through and serve.
In 2009 I moderated a Connecticut Forum panel of chefs made famous by television and radio. When word got out that I was doing this, I was approached by people who wanted -- really wanted -- to meet a particular chef. Sometimes it was Duff Goldman from the TV Show "Ace of Cakes." Sometimes it was Anthony Bourdain or Alice Waters.
There isn't too much Colin McEnroe Show producer Patrick Skahill won't do for his job, and this month that includes giving up meat, dairy and all manner of animal products for an upcoming show on veganism. Follow along as Patrick heats the tofurky and goes through hard-core donut withdrawl. Add your questions, cheers, and complaints in the comments section.
September 8, 2011
Here's a tip - if you don't want to be the center of attention at your neice's first birthday, DON'T announce you've gone vegan.
Five years after her wedding, Jamie Geller is juggling a career and running a busy household - and she still has no time to cook!
As her family and career rapidly grew, Jamie set out to learn how to cook with children around, how to cook meals that kids would eat (while not boring adult family and guests) and how to do it all without losing her cool.
In the Old West, chili was a sacrament and maybe still is.
Pat Garrett said of Billy the Kid: "Anybody that eats chili cant' be all bad." And the James Brothers repeatedly passed up chances to rob a bank in McKinney Texas, because the chili parlor there was so good they believed the town deserved a break. Kit Carson said, when he died -- and he was about my age -- "I wish I had time for one more bowl of chili."
Winemaker Roman Roth talks with Faith about Wölffer vineyards world class wines.
The state-of-the-art winemaking facility is equipped with massive, computerized stainless-steel tanks, a laboratory, riddling rooms, a bottling line, and a cellar to hold the wines before distribution. In keeping with the European tradition, the barrel rooms are constructed of high-vaulted caves where wines are aged in imported French oak barrels.