Is the FoodBeest, like the unicorn, a mythical animal?
The new baby takes her first breath. She opens her eyes and tries to focus on her new world. And then she latches on.
Food is instinctive. It is sustaining. It is nurturing. It is life. It is love. It is a gift that we give one another and ourselves. It is of the earth. The preparation of that food is a self-expression. It is the only art form that utilizes all five senses.
Welcome to the FoodBeest. As part of the herd, we are eager to share these pleasures with you. Please let us know anything that moves or concerns you about what we have to share or about your own experience as a FoodBeest.
I know it’s one of those super comfort foods that people love, like Sloppy Joes (which I totally get) or Mac and Cheese (never turn it down) or pot roast (not so much), but I never really got it about meatloaf.
I suppose in mid-century days past (think “Mad Men” and “Masters of Sex”), this would have been called “Banana Bread Surprise” and would have been pictured with a very cheery mom wearing a red and white apron over her dress and pearls when the recipe was published in Good Housekeeping Magazine.
Every Thai chef seeks a harmony with sweet/sour and spicy/salty combinations (hot/cold, soft/crunchy are others) an accomplished Thai cooks works to bring those four flavors together to balance one another out. The result is a pleasing and complex series of flavors that permit the range of flavors to come through without any one overriding the others.
Main course or side dish, this spinach loaf has this odd aspect to it where, when you place hard boiled eggs in the center of the loaf before baking and when you cut it and serve it, there is a big yellow eye staring back at you from your plate.
Yotam Ottolenghi’s recipe for butternut squash and tahini spread is not what you expect from hummus. It’s got garlic and tahini and olive oil – just like the chickpea hummus we all know and love, but butternut squash is a little sweet and so is this. Just a little sweet. Just a little savory.
There are several ways to go on this, depending on the seasonings you chose and how you finished it. It could have been Italian (oregano, more garlic). Or Middle Eastern (sumac or za’atar). Or Indian (curry). Or Spanish (more smoked sweet or hot paprika). So, Fellow FoodBeest, you get to say what this is like. It’s excellent in its basic form, but gets really interesting when you play with it a little.
And all I can say is, “Well, shut my mouth and slap my granny!” I can bake! These biscuits are light and flaky and really, really tasty. And If I can bake, anyone can. Even you. And by the way, thank YOU. I would never have done this if not for you.
If you think you don’t like beets, this is no time to turn away. I promise that you have never tasted anything quite like this. It is nothing – and I mean NOTHING – like the beet borsht that my mother poured out of Manischewitz bottle and topped with a boiled potato and sour cream
Italian doughnuts are sweet enough, but not cloyingly sweet. Kinda round, but not perfectly shaped. Crispy on the outside, soft, moist and lovely on the inside thanks to the ricotta cheese. And we fell in love.
Most minestrones I have known (and loved) are heavy, rich and satisfying on a cold winter day. This wonderful spring minestrone is rich, but it is also light and bright and filled the best of spring produce: peas, asparagus, artichokes. A perfect vehicle to use up the last of the ramps, which will substitute for garlic and green onions.