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What’s a Vegan to Eat on Passover?

A vegan seder plate
Photo: mollyjade on Flickr

Say the words “vegan Passover” and seder menu options shrink considerably.

But Rabbi Shmuly Yanklowitz says that people celebrating a vegan Passover – and their hosts at the seder table – should not fear.

“If one prepares properly for Passover and thinks creatively, then everything is possible,” he says.

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A Passover Meal to Agree On

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An old maxim says that if you survey two Jews, you’ll get three opinions. And American Judaism has produced a diverse, and sometimes contradicting, range of teachings. But there is one small, blue booklet nearly everyone seems to read – the Maxwell House Haggadah.

Introduced in 1923 by an advertiser hoping to sell coffee to the Jewish community, over 50 million copies have circulated.

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Navigating Meat Morality in the World of Industrialized Production

Posted March 31, 2014 by | Comments Off | ]
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Do you make rules for yourself about eating meat?

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Recipe: Duck Jerky

Posted March 28, 2014 by | Comments Off | ]
Photo (c) 2013 by Holly A. Heyser

A dehydrator is useful for making this recipe, but you can also dry the meat in a warm oven or on the crackling backseat of a car during the summer.

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Joël Robuchon: My Introduction to the Refined World of Luxury Fine Dining

Posted March 17, 2014 by | Comments Off | ]
VebRob1

Every since I saw the shocked look on Mr Gold’s face as I sat on the purple velvet sofa at Joël Robuchon at the MGM Grand and confessed I had never eaten at a super refined palace of fine dining I’ve been thinking about why. Why had I avoided the uber refined dining experience for so long?

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This Cocktail Actually Alters Your Tastebuds (And Makes You a Supertaster)

Posted March 14, 2014 by | Comments Off | ]
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First, your salivary glands activate. Then your tongue begins to tingle. That tingle turns to a prickle, and suddenly your whole mouth is numb. An icy sip of verbena scented margarita accentuates the experience.

No your drink was not laced with Icy-Hot, this situation in your mouth is actually part of the Verbena experience.

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The New Wave of All-You-Can-Eat Buffets in Las Vegas

Posted March 14, 2014 by | Comments Off | ]
Dessert Station

Las Vegas buffets, much like the city itself, are polarizing. You either love them. Or you hate them, but a new wave of buffets are sprouting up in Las Vegas, determined to overturn the stigma of soggy bacon and and rubbery pancakes

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Our Latest Cookbook Club Pick is The Breakfast Bible by Seb Emina

Posted January 13, 2014 by | Comments Off | ]
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There is something intimate about breakfast, whether you’re alone slathering butter over a piece of toast, or part of the morning chaos of a family unit chomping on cereal and slurping up milk. Breakfast is how we write the first sentence of the narrative of our day and weekends are my favorite time to indulge in a proper, over-the-top plate of bacon and eggs. …

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Reinvigorate Your Roast Chicken with One Ingredient: Koji

Posted January 11, 2014 by | Comments Off | ]
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Koji, in its purest form, is rice that has been inoculated with Aspergillus oryzae spores, commonly referred to as koji mold. The powdery spores are sprinkled on warm rice and allowed to ferment for 24 to 48 hours. During this time, flavor blooms as the rice transforms into koji – the backbone of miso, soy sauce and sake.
Shio-koji, or salt koji, has become a …

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How to Make Dashi and What to Do With It

Posted January 10, 2014 by | Comments Off | ]
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Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko Sakai, who works under the umbrella organization Common Grains, has made it her mission to deepen Americans understanding of Japanese cuisine and culture. She shares her tips for making dashi …

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