Japanese Vegetable Stew with Miso Broth

Vegetarian Japanese vegetable stew with miso

When you’re looking for something hearty and warming — but also simple and healthy — as days become shorter and colder, look to the Japanese dishes called nabemono. These “simmered dishes” are often cooked in one pot (called a “nabe”), sometimes in the middle of the dining table over a portable burner.  In the West, […]

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Taco Innovation: Two Early Tortilla Frying Patents

Detail of illustration page from US Patent US2570374

I recently finished reading Gustavo Arellano’s Taco USA, an interesting combo platter of history, personal stories, and food culture. In his detailed overview of the history and evolution of Mexican food in the U.S.A., Arellano recounts many fascinating stories, like how the first English-language taco recipe got into print, the invention of the frozen margarita machine, […]

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Indian Dal in the Slow Cooker

Urad dal (black gram)

“Reduce heat and simmer, partially covered, for 4 1/2 – 5 hours,” instructs Julie Sahni in her recipe for buttered black beans (kali dal). Even for the most dedicated home cook, it’s an instruction that is asking for trouble, especially for something thick and viscous like Indian dal. When I made these beans in a […]

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