Bookshelf

Saving the Salad

Hearty (and vegan) salads go way beyond rabbit food

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TM_BK_SALADS_AP_001_1We’re living in a golden age of salad. But for too many people, the thought of salad for dinner still conjures up ideas of rabbit food – and doubly so when it’s vegan. Terry Hope Romero’s new book, Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love is here to help. The book is available now on Amazon and at your local bookstore.

“But there’s always the salad!”

If you don’t eat meat (or any animal-derived food), ordering a meal in a nice, if not necessarily accommodating to a vegan palate, restaurant usually drifts to the inevitable rendezvous with a salad. Everyone tucks into steak and potato-flavored mounds of butter. You, however, poke your fork into a morose pile of limp leaves. As a teen vegetarian (and later, adult vegan), countless experiences like this one soured me on ever loving salad. Or actively seeking it out as a meal. Salads just sucked. MORE

Cooking TM_CK_BBQSIDE_FI_002

Growing up in a household that grilled most summer nights, there’s nothing that says “it’s summer” to me like perfectly charred food coming off the grill. But you won’t find me manning the barbecue. I have an accident-filled past with grills, so I happily stick to making the side dishes. However, the sides I’ve been making — like mayonnaise-y macaroni salads or brown-sugary baked beans — haven’t changed much in the years that I have kept my distance from the grill.

That’s not to say that these classic side dishes aren’t delicious. In fact, they might be a little too delicious — and addictive – for me. I tend to find myself gorging on sides as I’m waiting for the main course to be brought off the grill.

My problem with the usual assortment of macaroni salads, potato salads, cornbreads, potato chips, coleslaws, or baked beans is that they are all just too heavy. Coated in mayo, laced with sugar, or just plain greasy, these side dishes tend to fill me up before I can make a decent dent in my steak or chicken. Loading up on these rich and filling sides along with whatever was actually made on the grill always leads to the post-barbecue bloat. And dealing with a stomach full of grease and sugar while baking in the summer sun is really unpleasant, to say the least.
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Letter From California TM_CA_FISHTACO_FI_001

As James Cameron can tell you, puttering around the Mariana Trench in his tiny submarine, the sea is full of bizarre and mysterious creatures. There are Pompeii worms, which live near volcanic heat vents and can withstand temperatures of 175°F. There are deep-sea anglerfish, those nightmare-jawed beasts with small fins and little glowing bulbs hanging from their heads.

And then – then there is that ocean oddity known as the fish taco.

If you haven’t had a Baja-style fish taco, it might look a bit like the taco equivalent of an anglerfish – you can recognize it as a taco, but it also doesn’t look quite like any taco you’ve ever seen before. The fish is battered (usually beer-battered) and deep-fried into golden chunks. (Don’t let anyone convince you that the fish should be grilled. If it is, you’re not eating a Baja-style taco.) Finely shredded cabbage is a topping requirement, as is the creamy white sauce. Beyond that, you can get fancy with salsas and radishes, but they’re not required.
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Ingredient TM_IN_TOMAT_FI_001

When it comes to summer cooking, I often find myself falling into the same monotonous rut. Fish. Salad. Burger. Repeat. When it’s over 100 degrees outside, everyday tasks like making dinner turn tedious, and up until recently, very few things get me inspired enough to set up shop up in my tiny, poorly ventilated apartment kitchen.

Until I started paying attention to the tomatillo. MORE

Forgotten Foods TM_FF_JELLO_FI_003

The title of this column is Forgotten Foods; the idea is that I am showing you recipes that, though wonderful and worthwhile, have become less popular over time — maybe new cooking technology made them obsolete or the ingredients became prohibitively expensive. Maybe tastes just changed. And now, isn’t it wonderful that we can rediscover these foods together?

But there are also the foods from the past that aren’t forgotten as much as willfully shunned. Fermented meats. Tuna-and-potato-chip casseroles. And at the top of that tasteless heap — the gelatin salad.
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Food Culture

A Load of Guac

How avocados made it to the Super Bowl

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I once heard that more avocados are consumed on Super Bowl Sunday than on any other day of the year. This is wrong: Super Bowl Sunday doesn’t touch the 14 million pounds of avocado consumed on Cinco de Mayo. Still, about 8 million pounds of avocado have reportedly been mashed into guacamole in honor of the big game in recent years—about 5% of total sales, nothing to scoff at so long after the crop’s seasonal peak.

Most of the avocados we buy to make a summer dip in the dead of winter are Hass avocados, grown in coastal California or, since 2007, in Mexico. (The avocado tree originated in Mexico and Central America, but those zones were closed off to U.S. importers until recently due to an apparently unfounded fear of fruit flies.) Avocados are technically in-season almost year round. The fruits don’t ripen while on the tree, so they don’t have the limited harvest window that other temperate-zone tree fruits have, and avocado fruits can mature all year in the hot, humid climates they prefer. But mature fruits are more sparse in midwinter than they are in the summer months, which is usually reflected in the grocery store price. MORE

Kitchen Hacks TM_KH_SRIRA_FI_001

Sriracha sauce, a spicy Thai-style condiment made with chilis, is currently perched precariously on a cultural pinhead, teetering between cool and totally passé.

You see, in the life cycle of a food trend, first, people love it. Then they hate it. Then they love to hate it. And when they finally start hating to hate it, the circle of life is complete and we drop it like a used napkin.

The demographic most responsible for this vicious cycle? Hipsters. And, I propose, the most hipstery condiment out there is sriracha. MORE