What to Cook

Dominic Palmieri, the wildly creative “Midway Gourmet,” is the mastermind — some might say evil genius — behind deep-fried butter and bacon-covered candy bars, turkey legs that look like Louisville Sluggers and everything that fits in a deep-fryer. If it’s “ooey, gooey, fried and chewy,” Palmieri is probably the maestro behind it. After 27 years working his gastronomical magic on the Carnival midway at the Houston Livestock and Rodeo, he’s seen it all and done it all. And I’ve eaten it all. I’m not complaining. I’m partial to footlong corn dogs and chocolate-covered, deep-fried cheesecake. Can somebody go get my car and pick me up at the exit? I’m not in walking condition. Palmieri escorted me and my merry band of taste-testers on a lap around all the Carnival food booths. As a veteran in the clubhouse, you know, like Carlos Beltran, I paced myself. I had room for the Chicken Sandwich on a Donut Bun and Deep-fried Oreos at the end.  “If you can dream it, you can find it on the...

The “Views” section of the JN welcomes opinions from across the Jewish spectrum. Growing up, I was used to spirited debate in my family. That conventional wisdom of avoiding politics at the dinner table wasn’t really a thing; at our dinner table, someone would often say, “What do you think about this ?” and just kind of see what happened. Sometimes we fought. But we always came back together in the end, because, well, that’s what families should do. At its best, our Views section can be the same. It’s a big dinner table for all of us, and I’m naïve enough to believe we can have a decent meal with our neighbors without throwing food. Those meals take many forms. We like to feature light, humorous pieces and thoughtful personal narratives from our community. We will also soon be bringing on some regular local columnists. Sometimes we may run unsigned editorials that represent the institutional voice of the publication. And, when appropriate, we also publish reader submissions tha...

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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language. PLEASE TURN OFF YOUR CAPS LOCK. Don't Threaten. Threats of harming another person will not be tolerated. Be Truthful. Don't knowingly lie about anyone or anything. Be Nice. No racism, sexism or any sort of -ism that is degrading to another person. Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts. Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Good morning. I was tooling around the Hollywood Farmers’ Market last weekend, talking with Gillian Ferguson of KCRW’s “Good Food.” (You can hear her report on Saturday’s broadcast, she told me. Stream it here.) We wandered through incredible produce amid devoted market regulars talking politics and gluten-free scones as they loaded delicate strawberries and beautiful lettuces into their tote bags, and I riffed about what we might make for dinner. I came up with a menu on the fly, pointing out ingredients left and right, and, if it was all super-improvisatory, I think a lot of it could be made with NYT Cooking recipes, and not simply with glorious vegetables from the organic farms outside Los Angeles. Some of our ideas raise supermarket ingredients high. And so here’s a Sunday supper for you, starting with Samin Nosrat’s recipe for the greenest green salad (above). For an entree to follow, try an adaptation of Nancy Silverton’s recipe for roasted chicken thighs with lemon, thyme an...

Good morning from our house to yours. I’ll tell you what, since the last time I came in touch with you lots has happened; some great and some frankly didn’t feel like it had a stitch good. But then, you know how God uses the worst things to bring the most blessings in the end. Okay, last time I filled you in on our annual hog butchering then that evening Julia got sick. One child’s sickness led to the next and now, three weeks later we still haven’t been able to shake that bug. I felt so sorry for the littlest ones, especially. If ever there was time when it seemed like you just couldn’t get rid of relentless raging fevers, colds, and coughs, while mama tried anything she could imagine it’s been these last days. One evening when my energy tank was running low and I wasn’t feeling the greatest there was a knock at the door bringing in a neighbor lady who had just come through the same bout with her family of five children. In her cheery manner she assured us that it really will...

Steam Oven Cooking - Soy Milk and Ginger Purin by Cooking with Steam https://ift.tt/3898R9J Cooking With Steam - Join home cooks the world over and become a better cook! Cooking With Steam aim to demystify steam oven cookery by adapting traditional home recipes for steam over cooking. Official Website: https://ift.tt/1DIh8gM Social Sites: https://ift.tt/31yeLQb http://www.twitter.com/SteamCook https://ift.tt/2uev3S1 https://ift.tt/2OzC46L https://ift.tt/2H3nCQ9 Cooking With Steam - Restaurant quality meals prepared in a real home kitchen. Real home cooking tips, for real people, serious about getting the most out of their steam oven. [CWS-0316] Uploaded 2020-02-29T00:21:11.000Z

Steam Oven Cooking - Steamed Pork Dumplings by Cooking with Steam https://ift.tt/2uEe6jY Cooking With Steam - Join home cooks the world over and become a better cook! Cooking With Steam aim to demystify steam oven cookery by adapting traditional home recipes for steam over cooking. Official Website: https://ift.tt/1DIh8gM Social Sites: https://ift.tt/31yeLQb http://www.twitter.com/SteamCook https://ift.tt/2uev3S1 https://ift.tt/2OzC46L https://ift.tt/2H3nCQ9 Cooking With Steam - Restaurant quality meals prepared in a real home kitchen. Real home cooking tips, for real people, serious about getting the most out of their steam oven. [CWS-0317] Uploaded 2020-02-29T00:20:49.000Z

Atlanta’s latest food hall, the Collective , officially opens on the ground floor of the Coda complex in Midtown’s Tech Square on Thursday, March 19. However, restaurants should begin opening in early March with limited menus prior to the food hall’s grand opening. The 25,000-square-foot “chef-driven” food hall flanking the Crum and Forster building at Coda, includes El Super Pan chef Hector Santiago’s El Burro Pollo burrito stand and ceviche bar, a second location of chef Kameel Srouji’s downtown Atlanta Mediterranean kiosk Aviva by Kameel, Wildleaf salad, and a location of Seven Chan and Ken Yu’s (Lifting Noodles Ramen) prolific sushi and poke bowl restaurant Poke Burri. Burger and sandwich shop SmoQue Burger , a second location of Buford Highway Malaysian restaurant Mamak, and a bar called By Weight and Measure , owned by Johnny Martinez and Brandon Ley (Joytstick Gamebar, Georgia Beer Garden) and Ian Carlson, all open at the Collective later this fall. A representative speaking ...

This is a dining experience where your shoes are bound to get dirty. There is no host — and no ceiling or walls, so you might want to keep your jacket on. No, it’s not a mistake (or, worse, a Fyre Festival situation). It’s an unconventional way to experience gourmet local Swedish food right from where it comes from: in the wilderness. Edible Country is an outdoor dining program designed to encourage people to explore the natural beauty of Sweden — a land that is 97 percent uninhabited — and sample the foods found within its borders. Namely, by trying out one of the nine-course menus that Michelin-starred chefs have created for al fresco tables located across the country. Depending on your wilderness and chef skills, this might even mean foraging for the ingredients yourself. And while that might not sound like your typical meal out, that’s the draw: getting outside to unplug and indulge in a little nature therapy — and eat. The program, which is sponsored by government-run touri...