Spice Up Your Veggie Kebab Game with South Indian Flavors

The Weiser Kitchen™ — Tami Weiser

Spice Up Your Veggie Kebab Game with South Indian Flavors

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Toasted cumin, fragrant and warm. Roasted ginger, bracing and hot. Grilled garlic, deep and rich. All mellowed by the tender bath of a coconut’s mild oil. It’s a recipe for one gosh-darn tasty meal that smells as good as it tastes. For some reason beyond me, in most people’s minds—and spice cabinets—Indian flavors tend to get relegated only to curry. Now, don’t get me wrong. I love curries—all curries,  from India to Thailand—but curry is a dish and a spice profile, and it’s hardly the only way to get the luscious flavors of India. Why not zuzz up your vegetable kebab game this summer with the diverse and delicious spice palate of South India, without a tinch of curry? South India, like the southern part of the U.S., is a big area,… Read More

The Multi-Seasonal Power of Pomegranate Molasses

The Weiser Kitchen™ — Tami Weiser

The Multi-Seasonal Power of Pomegranate Molasses

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Nature gives us pomegranate for just a short time each year. The pomegranate growing-and-harvesting season in the Northern Hemisphere (north of the equator) runs from September through February, and in the Southern Hemisphere (south of the equator), it runs from March through May. In California, where most pomegranates grown in the United States come from, the season is even tighter, from October through January. The pomegranate is also successfully cultivated and grown in places like Armenia, Iran, Pakistan, Israel, northern India, Afghanistan, Malaysia, southern Europe, parts of Africa, Turkey, the East Indies, most of the Mediterranean, and Azerbaijan. Even in those locales, there are many, many months when nary a fresh pomegranate can be found. That doesn’t mean that you need to do without the powerful punch of pomegranate. Even… Read More

Dawn Lerman’s Memoir of Food, Love and Family with Recipes Scores with Heart and Charm

The Weiser Kitchen™ — Tami Weiser

Dawn Lerman’s Memoir of Food, Love and Family with Recipes Scores with Heart and Charm

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In My Fat Dad: A Memoir of Food, Love and Family with Recipes, recently published by Berkley Books, Dawn Lerman offers a honest, charming memoir that’s a fast read, with plenty of smile-inducing anecdotes and just enough authentic bittersweetness. It’s a particularly worthy read for anyone who loves food a little too much, or anyone who loves anyone who loves food a little too much. Peppered with hamishe Yiddishe recipes from her bubbes and spiked with new recipes, substitutions and tips, Lerman’s book showcases her belief that food is both an important and valued memory and that your size also matters. It all makes sense, given who she is. Lerman is a nutritional consultant and contributor to The New York Times’ Well blog. She’s a mom, blogger, and child nutrition educator… Read More

Fish, Raw and Ready?

The Weiser Kitchen™ — Tami Weiser

Fish, Raw and Ready?

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I adore sushi and sashimi. I adore smoked salmon, trout, and tuna. I adore pickled salmon, herring, and mackerel. But there were times in my life when I shunned them. It was for one reason and one reason only: my overriding worries about food safety and my health. After scarfing down my latest bowl of delicate, delectable, and delicious salmon poke this weekend, I decided it was time to have “the fish talk” with all of you. Sushi and sashimi aren’t fresh, they are frozen and they should be When you are eating raw fish, or any fish that isn’t cooked with heat to complete doneness (see below), you should be using frozen fish. Sushi places do. In fact, most fish we eat has been flash-frozen and the magic word… Read More

Slaw of the Land: A Summer Slaw Round-Up with a Pinch of Food History

The Weiser Kitchen™ — Tami Weiser

Slaw of the Land: A Summer Slaw Round-Up with a Pinch of Food History

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Slaw, that crisp shredded salad that appears at so many backyard barbecues and picnics, has so many variations that it’s hard to define. Coleslaw, cole slaw, cold slaw, or hot slaw—whatever its name or iteration–there are a few things that all slaws have—the slaw of the land, if you will. Slaw has to be shredded (or grated), crunchy and dressed, and endowed with a magical bit of time, just enough that all the ingredients have a meet-up. That’s about it. So few rules, so many variations. Sure, the classic that we think of most often is crisp cabbage and a few carrot strands in a sweet-tart mayo-based dressing. I love it, and I make many versions, with buttermilk, with extra vinegar, and even with sour cream. But I also love… Read More