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Content about Staple foods

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	The Comfort of Eggs in a Basket June 3, 2010 One of the best 5 minute meals on the planet--and one of the only meals that literally takes 5 minutes Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in... Read the Full Article	Homemade Gnudi from The Spotted Pig April 15, 2010 Make these ethereal little bites at home. I'm pretty sure the word "gnudi" wasn't on anyone's radar until they were served at The Spotted Pig in New York, which was when they became a food dork household name. In Italian, "gnudi" means what it sounds like in English: naked. It refers to little pasta-like dumplings that are "naked" of their pasta wrapper, raviolis without anything to enclose them. Gnudi are a bit like gnocchi, but they have... Read the Full Article	Can Pesto Be Improved? February 19, 2010 Not all pesto is created the same. I've been eating pesto with pasta since I knew how to boil water. That dense, fragrant, herb-y concentrate tossed with hot noodles -- it's magic. Even when I had no idea how to cook and bought pesto in a jar, it was wonderful and my favorite dinner. It provides that burst of freshness in the middle of February, and it's delicious enough that the flavor stays in my brain for days. The only problem I've ever had with pesto... Read the Full Article
Melting Potatoes June 4, 2006 Those on a diet should click away now Those on a diet should click away now. Those left will have their heart beat just a few ticks faster when these are finally removed from the oven, and even faster once the oil starts pumping through your system... Barbara Kafka loves these, and we love her from creating them. They are horrible for your health, use just a little less butter than a hollandaise, and look like burnt, mushy, home fries. But don't be... Read the Full Article	Gnocchi with Gorgonzola Sauce March 28, 2006 Based on the potato, gnocchi is the ultimate pauper's meal--but it sure doesn't taste like it Gnocchi. No idea. For years this has been the unpronounceable dish on the menu that starred me down and begged to be blurted out to the uproarious laughter of the seasoned waiter. "Did you hear what he just said?" Hell, I didn't have any idea what it was. Was it a type of pasta? Dumpling? Did it have a filling? This feeling of inadequacy kept the recognizable dish on the menu page and... Read the Full Article	The Great Potato Contest February 8, 2006 A bag of potatoes and a quest for the cheapest dinner possible With minds planted firmly in the dirt, we probed the... With minds planted firmly in the dirt, we probed the starchy tuber for secrets buried within, all in search of the perfect cooked potato. Armed with a bag of $2.99 Idahos, we set aflame preconcieved notions, sexed things up, and tried to find the courage (and stomachs) to eat nothing but potatoes like our poor brethren of the 19th century tenement living. Generally, we... Read the Full Article