Page 6 - That Simple News Today

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. A heap of saucy pasta with a side of fried plantains might not be the first dish that comes to mind when you’re packing for a beach trip. To some, seaside sustenance should be portable and light, and it certainly shouldn’t require utensils. But for me, watching my aunts plop down thick, slick strands of spaghetti onto styrofoam plates is a beach meal swimming with traditi...

Mojo picon, a culinary staple from the Canary Islands, is made by emulsifying oil with red chiles, garlic, sherry vinegar, and paprika.

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Before I met my best friend in middle school, whose parents owned a pizzeria, I didn’t know that some people ate meatballs with spaghetti. In my world, hotdogs went with spaghetti. And meatballs definitely went with rice. When I came home from school, I was often greeted by the warm starchy smell of our rice cooker hard at work. But when I saw the fryer on the back deck and a...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Fusion is a word that’s come to imply a lack of authenticity, but much of the culture of Hawai’i is itself a hybrid, and the plate lunch is a beautiful reflection of that. A kind of bento box—like take-out meal, plate lunch was originally eaten by laborers. Today, you can roll up to drive-ins and food wagons across the islands for a styrofoam container loaded with tw...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. When I was growing up, we had a lovely elderly babysitter named Maria. Maria was Finnish, and as a special treat each Friday, we’d leave school at lunch and trek home for her signature Finnish pancakes. Maria’s pancakes were not fluffy short-stacks but instead flat, plate-size pancakes. And they were the only pancakes we knew. Finnish pancakes have a lot going for them, i...

One December day in 2015, my friend Folakunle Oshun, a Nigerian-born sculptor, organized an Around West Africa in Jollof cook-off as part of his exhibition and installation called “Wolof/Jollof.” Each volunteer, of which I was one, got assigned a version of jollof rice, the spiced red rice beloved in every country south of the Sahara. I drew Senegal, and so began my journey. The base of thiéboudienne, Senegal’s national rice dish and, some say, the mother of all jollof, is fi...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Growing up, I spent summers in Lahore, Pakistan, with my grandparents. The days were always hot and humid, but that never deterred my brothers or me from playing on my nani’s rooftop terrace or front lawn from morning to dusk. Every few hours we would hear her soft-as-silk voice floating out the open kitchen windows, summoning us back inside for a cold beverage. Sometimes the ...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. My mother, who worked as a school teacher, didn’t have time to cook for us during the week. But when the weekend arrived, amma woke up early to prepare kiribath, Sri Lankan milk rice, for me. Creamy and velvety, kiribath is rice cooked in coconut milk. Being two of the main ingredients of the island’s cuisine, rice and coconut milk also symbolize prosperity. Because of th...

, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. “People ask me, How do I replicate the depth of flavor of really good Indian food at home?” says chef and restaurateur Meherwan Irani, whose growing empire includes six restaurant locations and a spice company across Atlanta, Asheville, and Charlotte. “And the number one thing I tell them is to make a ginger-garlic paste and fry it in oil until you get this beautifu...

Turn Your Confounding Produce Into Gorgeous Georgian Pkhali Benjamin Kemper © Photo by Laura Murray, Food Styling by Micah Morton The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to , a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. When Georgians feast, they go all out. Slabs of meat sizzle over grapevine embers, cheese breads ooze by the dozen, ...