Content about Botany
October 13, 2011
An Argument for Grains and Vegetables
I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should be fast, yet not fast-food; it should be a break from work, but not so indulgent you can’t get moving again; it should be fulfilling, but not a cause of sluggishness. Lunch should work for you, but so often it’s the other way around...
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February 5, 2011
They are having a contest over at food52 for the best way to pit olives. Knife whack or meat pounder thwack?
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July 13, 2010
Two pickle recipes that take less than a day to make
You know how you see scallops at the fish market and think to yourself, I could sauté those with?...When I’m at the farmers’ market, I see bushels and baskets of potential pickles...
- David Chang, Momofuku
It's been over three years, and yet I can still vividly remember an appetizer I ate at Momofuku Ssäm Bar. In a meal filled with gloriously fatty meat laced with spice, this small plate of cucumber and...
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December 9, 2009
It's pink, but manly
To stretch the metaphor, the essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties.
- Imbibe Magazine
If you're not too careful, cocktails can swallow you into an alternative universe of reason where there are no right answers. The perfectly proportioned Negroni, which I wrote about a few weeks ago, is the exception to the rule--no...
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May 17, 2009
How to use a foodie's most scorned appliance.
Do most people use their microwaves often? Or am I just now coming round to what most people know?
I bought my microwave at a sidewalk sale for 10 bucks. I simply asked the sellers if it still worked, and they assured me that it did. That was good enough for me. My previous model had just stopped working a few weeks before and Abby and I had nowhere to make popcorn. Though I used it only rarely, a microwave...
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January 29, 2009
The best chili starts with the best chili powder.
That meant forgoing the blend I had in my spice rack and picking up a load of dried chilies from the local Mexican market. I needed to create my own blend, something that was completely unique to me, but where do I start? There honestly aren't that many recipes for chili powder out there. My only real resources were Homesick Texan (great site) and Alton Brown.
Thanks to the large Mexican population in...
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All content copyright Nick Kindelsperger and Blake Royer.
