The Feed is my weekly round up of interesting food-related stories from newspapers, magazines, blogs and websites.
It’s the week of amazing food writer team-ups!
Smithsonian: “Michael Pollan and Ruth Reichl Hash out the Food Revolution,” by Ruth Reichl.
Michael Pollan and Ruth Reichl are two of my favorite food book writers, authors of The Omnivore’s Dilemma and Garlic and Sapphires, respectively, among other great reads. This article, which is basically a transcript, chronicles a discussion the two had over a recent meal, covering topics like the recent history of important food thinkers, Pollan’s new book Cooked and the delicious food they were enjoying at Bell & Anchor. These are two very well informed and engaging people enjoying a few hours together. For many, talking about such subjects would be like regurgitating history and social studies. For them, it’s reminiscing.
Bon Appétit: “Cali-Persian,” by Samin Nosrat.
Speaking of Michael Pollan, if you’ve read Cooked, you might be interested in this story on Persian cooking by Samin Nosrat, the chef he cooks with in the “water” section of the book. An alum of Chez Panisse, Nosrat reflects on the cooking of her Persian heritage and Southern California upbringing, sharing recipes for a beautiful Shirazi Salad, Jeweled Rice and a Sparkling Sour Cherry Aperitivo.
Washington Post: “Weeknight Vegetarian: Going vegan, for the day, with Mark Bittman,” by Joe Yonan.
Here’s another fun combo: the Post’s Joe Yonan cooking with the New York Times’ Mark Bittman. Yonan, continuing his vegetarian trend, goes a step further with this vegan-focused piece, highlighting Bittman’s new book VB6, which stands for “vegan before 6 pm,” Bittman’s dieting strategy that has helped him lose weight and improve his health. Together they make Spicy Carrot and Asparagus Stir-Fry and Turnip and Bok Choy Mash, both of which sound really good. I also like the revelation that Bittman likes all-arugula salads as much as I do.
New York Times: “The Flexitarian: Make Peace with It,” by Mark Bittman.
Speaking of Mark Bittman, his own story in the Times today is an interesting counterpoint to the feature about him in the Post. Here, Bittman talks about cooking meat, but argues, quite persuasively, for cooking more dishes that include just a little meat. It’s meat-as-garnish rather than centerpiece, such as in this Grilled Steak and Vegetables with Flour Tortillas made with about a pound of steak but a plethora of vegetables. He argues that the higher price of meat raised by a local farmer is worth it if it means you buy less, since that smaller portion is probably all you really need to be satisfied and healthy.
New York Times: “What Can’t You Make With Chickpeas?,” by Mark Bittman.
And, because it’s really great, here’s one more Bittman story. This one puts a spotlight on chickpeas, one of my favorite legumes. The Cold Chickpea-Tahini Soup, which Bittman describes as a “refreshing take on hummus,” sounds so delicious that I’m actually planning to make it for dinner tonight (as a plus, it’s a no-cook recipe, which is essential this week as my building’s air conditioning is busted and the mercury is above 90). He also shares several recipes that use chickpea flour, including, Panelle, sometimes referred to as “chickpea fries.”
Details: “Move Over Kale: Why Major Chefs Are Adding Collard Greens To Their Menus,” by Allison Baker.
Baker writes about a possible shift from kale to collard greens as the “it” green everyone can’t get enough of. It’s loaded with nutrients and versatile. You can even eat them raw as I discovered the first time I tried to make kale salad and actually bought collard greens by mistake. Baker also lists six restaurants with collards on the menu, including Vidalia in Washington, DC.