Thousands of food activists gathered in San Francisco during the weekend for the Slow Food Nation conference to attend rallies, lectures and tastings. "This is a very grass-roots effort that connects young artists, environmentalists and young people, all of whom are engaged for their own reason," said chef Alice Waters, an international vice president of Slow Food. "We have to meet each other and understand our power as a group."
This writer says cooking sous vide is worthy of the hype. This fall, cookbooks and appliances featuring the method are set to roll out. Advantages of the technique: flavor magnification and fat reduction.
Pesto doesn't always have to include basil. For the primary and color element, try parsley, cilantro, arugula, edamame or artichokes. Lemon or lime zest, nuts and a variety of cheeses can finish up the recipe. Don't forget the olive oil and garlic.
Only buy the amount of oil or flour that you can use within six months, this writer advises. Her tips include storing nuts in the freezer for a year, wrapping cheese in wax paper and then in plastic, and using frozen ground meat within three months.