Day: March 25, 2021

7 sweet & savory grapefruit recipes | Feast and Field: Food Begins in the Field

Elizabeth Johnson

Elizabeth Johnson

“Food is the problem and food is the solution,” says chef, educator, food historian and owner of San Antonio’s Pharm Table, Elizabeth Johnson. A clever name for a simple concept, Pharm Table serves seasonal, organic and local farm-to-table ingredients that nourish the body but seduce the palate. It is likely the only restaurant of its kind with a focus on culinary medicine and anti-inflammatory recipes created by Johnson after years of extensive research. She feels, if food drives us to disease, it also has the capability to heal ourselves and our communities if we make mindful lifestyle choices.

But don’t think for a second Johnson serves “health food.” Undeniably sophisticated with refined flavor combinations, Johnson crafts her cuisine with a skilled hand that shows off her years of experience studying at Le Cordon Bleu in Mexico and teaching at the Culinary Institute of America in San Antonio.

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Three ways to get creative this Passover

Passover is almost upon us, and it’s a time of year when creative cooks come up with amazing dishes that abide by the holiday’s dietary laws: no wheat, oats, barley, spelt or rye, and no fermented foods. That makes many of them especially welcome for anybody who avoids these ingredients — whether or not they observe.

I’m Alice Short, the acting food editor at The Times, filling in for cooking columnist Ben Mims, who is on a special assignment, and today I’d like to recommend an essay written by Julie Giuffrida, a cook and a recipe tester on our Food staff.

Julie writes that she has three basic approaches to cooking for Passover. The first? “Cook the way I normally do, but swap out the flour, pasta, breadcrumbs and the like for matzo meal and other pesadic (kosher for Passover) products.”

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A lemony bucatini recipe with bacon and cauliflower that’s pantry-friendly

And the dishes came together quickly.

So, when I looked through cookbook author Amanda Frederickson’s “Simple Beautiful Food” (Ten Speed Press, 2020), I felt I had found a kindred spirit. Her “choose your own adventure” style of recipe writing is perfect for those weeknights when quick-and-easy is the first criteria.

For the Bucatini with Cauliflower and Bacon, which is in the cookbook, the only thing I had to buy to make it was the bucatini, but I could have made this with any pasta I had on hand. No cauliflower? Use another favorite vegetable, such as fresh or frozen broccoli.

You boil the pasta and while it is boiling fry the bacon, and then use the bacon fat to cook the onion and cauliflower. Toss the pasta and vegetables with freshly grated Parmesan, hot pasta water and lemon and top that with a crunchy topping you can throw together in

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