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

Bookshelf

Nom Nom Paleo

A book to take Paleo from blah to yum

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TM_BK_PALEO_AP_001Nearly everyone I know is taking the arrival of January as an opportunity to reset their eating habits. My mom is cutting out sugar. My husband has returned to his favorite low-carb diet. And it takes both hands to count all the Facebook friends who are doing the Paleo thing these days.

For those folks who are trying out the Paleo diet these days, there’s a new book on the scene that does a really good job of illuminating that particular way of eating while also offering up a goodly number of accessible and downright delicious recipes.

Called Nom Nom Paleo, it was written, photographed and designed by Michelle Tam and Henry Fong. This Bay Area couple writes a blog of the same name and they have developed a reputation over the years for reliable recipes presented in a playful manner that appeals to both kids and adults. Happily, the book maintains that spirit and is both useful and super entertaining. MORE

Bookshelf

East Meets South

Korea meets Kentucky in Edward Lee's Smoke and Pickles

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One of the things I’ve learned over my long career as a cookbook appreciator (I started buying cookbooks with my allowance when I was eleven) is that some cookbooks feature terrific stories and lousy recipes. Others offer the reverse. They are bursting with highly usable, carefully written recipes, but offer very little in the way of personality and humanity.

It’s a rare cookbook that manages to walk the line between good storytelling and an accessible recipe collection that truly works. Smoke & Pickles, a recently released volume by former Top Chef “cheftestant” Edward Lee, straddles that line with ease. MORE

The Whole Chicken Project TM_WC_BEERC_FI_001

For the last 11 years, I’ve lived in the same apartment in Center City Philadelphia. It has many admirable qualities, including good neighbors, giant closets, and a dreamy location. The one thing it does not have is any outdoor space. This means that when summer rolls around, I have two options when it comes to making classic grilled dishes. I can borrow access to a Weber or I can find a way to fake it in my kitchen. MORE

The Larder TM_TL_GRGARLIC_FI_001

Green garlic is one of the true joys of spring. It’s immature hardneck garlic, plucked from the rows to give the rest the space they need to grow into heads of garlic that will last through the winter. It’s typically picked before the cloves or their papery layers have formed, and so is entirely edible from top to bottom.

Typically, green garlic is sold in long, grassy stalks with the roots still attached. I like to trim away the leggy roots and use the rest of the vegetable in stir fries, baked goods, salads and pestos.

The flavor of green garlic is bright and mild (compared to storage garlic, at least). It mellows nicely when cooked or roasted. The green tops can be wilted into soups, though do take care to trim away any browning or tough parts.
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Kitchen Hacks saladdressing

I am in love—Facebook might call it “Domestic Partnership”—with many condiments. Ketchup, barbecue sauce, honey mustard. Get me a spoon.

But with salad dressing, “It’s Complicated.”

When I eat out, 95% of the time, I ask for my dressing on the side. Yeah, I know the waiter will judge me. He’ll peg me as the kind of girl who owns a lot of expensive yoga pants, and that hurts. My boyfriend finds this special request dumb because he cannot comprehend why anyone would want to eat “just, like, plants.”

But I don’t ask for it on the side to save calories. The thing is, most salad dressing sucks. Unless you’re dining at a nice enough (read: expensive) place that the chef put some real thought into a homemade dressing that perfectly accents a salad’s flavors, you’re going to lose any freshness and crunchiness amid a sea of creamy blah. MORE