Recipes
This Week in Food: Twitter, Trader Joe's Wine, and the Secret Behind Sriracha
As Smithsonian staffers rush to close our July issue, here are a few helpful links to get you through your day:– The Internet Food Association, written by a coterie of D.C. think tank policy nerds who moonlight as foodies, directs us to a great new blog, Trader Joe's Wine Compendium, which I highly...
May 21, 2009 |
By Brian Wolly
The White House Cookbook
The other day at the library I came across a copy of The White House Cookbook by Janet Halliday Ervin, from 1964. This is not to be confused with the 1987 version, a revised and updated centennial edition of the original White House Cookbook, by Mrs. F. L. Gillette and Hugo Ziemann, which came out ...
May 20, 2009 |
By Lisa Bramen
Ratio-based Bread Baking
People have been baking bread for millennia, long before kitchen appliances or even cookbooks came along. I've read plenty of books and blog posts advertising "easy homemade bread" recipes, and I want to believe them—but personally, it's always seemed like an unattainable goal, on par with cartwhee...
May 19, 2009 |
By Amanda Bensen
Jung and Zongzi Recipe
Learn how to cook this traditional Chinese delicacy in a family recipe passed down from older generations
May 15, 2009 |
By Jeninne Lee-St. John
Tips from Solar Oven Chef
Smithsonian associate editor Bruce Hathaway guest blogs for us, chiming in about his love for solar cooking:The first days of May here in the Washington, D.C., area are usually ideal for solar cooking. The recent spate of rain-filled days has kept us from truly enjoying the out doors, but it won't ...
May 07, 2009 |
By admin
Bring on the Bacon
The so-called "swine flu" is making the pork industry sick. Sure, public health officials say it's as safe as ever to eat pork, but many consumers seem to have lost their appetite for "the other white meat" in recent weeks. Not our sister blogger, Sarah, however! As today's guest writer, our scienc...
May 04, 2009 |
By Amanda Bensen
Quinoa, the Mother of Grains
Quinoa (say it: keen-wah) may sound new and exotic to many Americans, but it's actually been around for at least 5,000 years. The Inca called it the "mother grain" and considered it a sacred gift from the gods. I have a similar reverence for quinoa: It's close to nutritionally perfect, low-fat and ...
April 29, 2009 |
By Amanda Bensen
Braising Questions
I'm getting married soon, which means registering for gifts, which means much rejoicing in the kitchen. Last week, a set of Le Creuset enameled cast-iron cookware arrived on my doorstep. I have been reading and hearing great things about this stuff for years now—how evenly it distributes heat, how ...
April 27, 2009 |
By Amanda Bensen
Cooking With the Bible
If you've ever wondered, What would Jesus eat?—or Moses or Esau, for that matter—then the cookbook-cum-hermeneutical text Cooking with the Bible: Biblical Food, Feasts, and Lore will enlighten you, or at least offer an informed guess.Written by Rayner W. Hesse, Jr., an Episcopal priest, and Anthony...
April 09, 2009 |
By Lisa Bramen
Eating in Lean Times
As bad as the economy seems right now, it’s been worse—much worse. As in, ketchup-soup-for-dinner worse. During the Great Depression of the 1930s, although few people were outright starving, filling the belly sometimes called for resourcefulness.Some people took to riding the rails in search of wo...
March 27, 2009 |
By Lisa Bramen
Can You Handle the Heat of Chili Peppers?
Learn how to stuff a jalapeno pepper and to give your brownies a spicy kick with two recipes involving chili peppers
March 19, 2009 |
By Sarah Zielinski
Watch a Top Chef Cook Geoduck
Remember Hung Huynh, the Season Three winner of cable television's Top Chef? And remember that really weird ingredient he used to create a dish one of the judges called "three-star worthy"? It was some kind of funky mollusk, like a clam on steroids, shaped in a way that tends to make folks giggle....
March 04, 2009 |
By Amanda Bensen
Cooking the Tree of Life
Tomorrow is the final day of Charles Darwin’s 200th birthday month. Most people only get a daylong birthday celebration, but most people didn’t put forth a revolutionary theory that’s influential two centuries later, now, did they?
One of the more interesting food-related events commemorating the ...
February 27, 2009 |
By Lisa Bramen
At Home with the Darwins
Recipes offer an intimate glimpse into the life of Charles Darwin and his family
January 23, 2009 |
By Kathleen M. Burke
Is That a Halibut Under Your Hood?
Talk about niche publishing: Could you direct me to the “automotive cooking” section of the bookstore, please?If such a section exists, you’ll find at least one book there: “Manifold Destiny,” a humorous “Guide to Cooking On Your Car Engine” that has become something of a cult favorite since its 19...
December 02, 2008 |
By Amanda Bensen
Tomato Recipes
Chef Craig Von Foerster of Sierra Mar Restaurant at the Post Ranch Inn in Big Sur, California shares two of his favorite tomato recipes
August 01, 2008 |
By Chef Craig Von Foerster
Frybread Recipe
A recipe from Foods of the Americas: Native Recipes and Traditions
July 2008 |
By Smithsonian.com
Recipes from Another Time
Savor the flavor of old St. Augustine and try a couple of these original recipes.
October 2001 |
By Smithsonian magazine
