Food

CRAVE: Minnesota Ojibwe harvest sacred, climate-imperiled wild rice

On Leech Lake, Minnesota — Seated low in her canoe sliding through a rice bed on this vast lake, Kendra Haugen used one wooden stick to bend the stalks and another to knock the rice off, so gently the stalks sprung right back up. On a mid-September morning, no breeze ruffled the eagle ...

CRAVE: Apple cake is perfect for holidays or any day

Rosh Hashana, the Jewish New Year, begins on Sunday evening, and the people in my house would have been pretty ornery if I skipped the holiday’s traditional brisket or kugel. But I also like to change up some dishes, like sides and desserts. In many homes, honey cake is traditional on Rosh ...

CRAVE: Fresh corn makes a creamy pasta sauce with no cream

Even when they are tasty, creamy pasta sauces can be unappealingly heavy. A few bites and you’re done. Luckily, a lighter solution lies in peak season for sweet corn, whose high starch content can create a creamy sauce without having to resort to using cream. Just pull out the blender. We ...

CRAVE: Middle East has bright solution for stale pita bread

Tuscany’s solution for stale bread, panzanella, is just the start of salad solutions for stale bread. Throughout the Middle East — where fresh, thin flatbreads dry out even faster than foccacia — there’s a greener, crunchier cousin of panzanella: fattoush. Fattoush is little more than ...

CRAVE: Red miso is the secret weapon for skirt steak

One of our secret ingredients to build flavor fast is miso. As an umami base, it helps balance and unify sweet and sour notes in everything from chicken to pasta, even cookies. It goes particularly well in a sweet-savory marinade for grilled skirt steak, amplifying the meat’s beefiness and ...

CRAVE: School lunch ideas for pint-size vegetarians

Do you have a vegetarian living in your home? Even a little one? There are many kinds of vegetarianism, but many folks are reducing the amount of meat in their diets, or cutting it out altogether. And these choices are being made by kids, too. So with the new school year, the question ...