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Content about Grains

Repertoire \| The Working Lunch 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... Read the Full Article	The Problem with Oatmeal (And How to Eat it Cold) September 21, 2010 A summer alternative with grated apple and almonds Oatmeal at Cafe Fanny in Berkeley I think I've always loved the idea of oatmeal for breakfast: it's simple to make, it sticks to your ribs until lunch, and it's economical. I don't always put a lot of time into breakfast, or much thought, save the occasional calm morning of a slow-fried egg on toast or scrambled eggs with chives from the windowsill garden. Oatmeal seems like a good, honest solution. Though I've... Read the Full Article	Homemade Square Pizza February 4, 2010 Focaccia becomes the base of this pizza. Good pizza means good bread. For me, there's just no other way around it. Good bread is the soul of good pizza. But baking has never been a subject I'm comfortable with. Give me a skillet, some pasta, and a well-stocked pantry and I can improvise countless meals. But if I'm supposed to bake something, I freeze. I immediately picture failure, a leaden cracker or a gummy mess. I hate the confusion of baking, the way it never... Read the Full Article	Idea Lab: Focaccia Pizza January 12, 2010 Can great pizza be made at home quickly? Idea Lab is where we explore topics before we head into the kitchen. We welcome your thoughts, opinions, and ideas, so please leave them in the comments! Though I once praised the virtues of the broiling pizza on Serious Eats, I'm now over it. I'm tired of broiler antics and pre-heating cast iron pans to make approximations of Neopolitan-style pizza at home (I've already ruined one baking stone in the process). The fact is, a... Read the Full Article
Cardamom Cinnamon Rolls: Our New Holiday Tradition November 11, 2009 Check out a better way to make cinnamon rolls. Every Christmas, we eat cinnamon rolls. That's just how it is. When I was little, someone would wake up early and drive over to the Cinnabon store and come back with a gooey dozen, and always make sure there was extra frosting. The things were so big and sweet that it would take most of Christmas morning to finish one, plus three or four glasses of milk. The cinnamon rolls tided us over until the Christmas ham. At some point somebody... Read the Full Article	Pajeon, the Korean Scallion Pancake September 15, 2009 Not like most pancakes... I recently experienced Korean Barbecue for the first time, and I'm not sure I'll ever be quite the same. For days afterwards, I could taste the spicy, sweet, marinated short ribs between my teeth. The heady scent of kimchi haunted me; I'd walk around corners and swear I could smell it. Korean barbecue is soul food. It's comforting, the flavors are deep, and it's all based around communal eating. The concept of Korean... Read the Full Article	Part One of My Cucumber Sandwich Revenge: Pain de Mie August 18, 2009 Starting with the perfect loaf of bread. (Check out Part Two of My Cucumber Sandwich Revenge for the sandwich recipe) I went to see a man about a loaf pan. All the traditional outlets had failed (Crate and Barrel, Sur La Table, Williams-Sonoma and four restaurant supply stores) and I was starting to get desperate. See, I needed a very peculiar kind of loaf pan, one that would help me create the mysterious loaf, pain de mie, which would hopefully provide the base for the perfect... Read the Full Article	Deep-Dish Pizza: Round 2 April 3, 2009 Nick learns from his mistakes and makes a good deep-dish pie at home. I was determined not to fail this time. My last attempt at deep-dish wasn't an absolute failure, but it was close. It was too soggy and messy, and had none of the glorious qualities that my favorite Chicago pizzeria, Pequods, displayed. I theorized about all kinds reasons for the failure, thinking it had something to do with the crust. Then I just gave up and asked you all to help me. Ended up I was way off... Read the Full Article
Focaccia, the Easiest Homemade Bread March 6, 2009 The best bread to make for those that don't like to make bread. If bread making scares you like it scares me, but the lure of authenticity is irresistible, then focaccia may be the place to begin. The intoxicating smell of yeast; the wet stickiness between your fingers; the magical billowing quality of the dough when a warm spot trns it into a living thing. These are the pleasures of bread making. And these are the pleasures I am almost wholly unfamiliar with. Until now. See, I've... Read the Full Article	GG's Coffee Cake December 3, 2008 Start a holiday morning tradition with delicious coffee cake. Coffee cakes come in two types--leavened by baking powder and/or soda, or by yeast. The first is what most Americans would call a coffee cake, that tender, cakey variety which is often made with sour cream. The other kind is more recognizable as cinnamon rolls. This is the sour-cream variety and really couldn't be easier. Inexperienced bakers--that's us--should have no trouble with it. The result has a tender crumb... Read the Full Article