roodonfood
Chinese Moon Cakes in Sunset Park
The other day I posted about the Chinese Mid-Autumn Festival known as Zhōngqiū Jié which ends tomorrow, September 19th. It celebrates the harvest season and the full moon. The customary gift is known as the moon cake. Because of it’s ubiquity during the season it’s hated by many. Some view it like the fruit cake […]
Chinese Style Eggplant Recipe Via Serious Eats
Other than stir-fries, I don’t make much Chinese food at homes. With recipes like this one from Serious Eats, it feels much more accessible. This is the best Chinese-style eggplant recipe you’ll see today. Tamari, cooking wine, honey, chili and vinegar all do their part to give it a rich taste. Since we didn’t have […]
Pomegranate and Walnut Tofu (Fesenjen)
Back in June I posted about fesenjan, a tangy Persian pomegranate and walnut dish from Louisa Shafia’s book New Persian Kitchen. Normally made with chicken (or lamb) here is a vegan version. The recipe is similar to the meat one, but it cooks the flavor right into the protein so it’s more like a pomegranate […]
It’s Moon Cake Time! Happy Mid-Autumn Festival.
When was the last time you presented someone with a fruitcake? It’s Zhōngqiū Jié, the Mid-Autumn Harvest festival in China. This year, the official date of the holiday is September 19th. The date changes but is always during the 8th month on the 15th day on the Chinese calendar when there is a full moon. […]
Natural Food Dyes: Purple Sweet Potatoes Are In? Artificials Out…….Someday
Synthetic dyes are pervasive in all kinds of food. Crazy hued yogurts? Frosting on a cake? While there isn’t much evidence to prove these dyes are harmful, more and more consumers are on the lookout for natural food coloring. Of course as we learned last year, natural alone doesn’t mean acceptable, when Starbucks was outed […]
Food Waste: Third Largest Source of Greenhouse Gases According to U.N
Behind Chinese and U.S industry, food waste is the 3rd largest source of carbon dioxide emissions. Based on a study by the U.N Food and Agriculture Organization, 1.3 billion tons of food per year is trashed leading to 3.3 billion tons of CO2 emissions. The “Food Wastage Footprint” report is the first to analyze the […]
Snack Reviews: Maniar’s Wheat Crisps (Ginger Chili Coriander Khakhra)
Khakhra are a crisp/cracker originating from the state of Gujarat, India. Generally they are made with wheat and various spices. Sometimes other flours are incorporated such as black millet (bajri). They’re often eaten as a snack or for breakfast. The dough is created, flattened and then slow roasted. Most khakra are circular so the Maniar’s […]
Collard Greens Recipe, semi-Kashmiri style
Most Americans know collard greens in the U.S as the preeminent leafy green of soul food. With copious usage of ham products involved, it’s guaranteed to be tasty. After a few days of the traditional, I had some leaves leftover for a new experiment. This is a milder version of the traditional Kashmiri recipe known […]
Taro Root Recipe (This One Needs a Bit of Help)
I was inspired to pick up a pack of frozen taro root (aka colocassia aka arvi) at Patel Brother’s in Jackson heights after reading about it in the Sarah Vowell Book, Unfamiliar Fishes. Full Disclosure: Partly out of habit and partly from fear of the untasted, the taro laid dormant in my freezer for several […]
Cold Remedies From Around the World
Ugh. It’s the beginning of cold season and I am one of the latest victims. But relegation to the couch today won’t be so bad for several reasons: There are lots of NFL games on TV, and from the library I have DVDs of the Young Ones and Once Upon a Time in Mumbai at […]
