Food & Cooking

  • Food & Cooking

    St. Paul student chases food dream with YouTube cooking channel, ‘Noshing with Netta’

    On a seasonably cold December afternoon, Netta Hardin is in her kitchen making vegan cream of broccoli soup. The recipe has six basic ingredients: broccoli, olive oil, onion, vegetable stock, russet potatoes and cashews, plus kosher salt and pepper to taste. Across the small kitchen island, Netta’s mom, Allyson Perling, is holding an iPhone with a microphone and tripod attached. She moves swiftly around the room, capturing close-ups of the ingredients while repeating a simple prompt: “What are you doing, Netta?” Netta washes her hands, rough chops the potatoes, sweats the onion and adds everything else to the pot. When  

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  • Food & Cooking

    It’s time for low-cal, high-flavor cooking | Food and cooking

    The flavor of turkey is similar enough to veal that it makes a reasonable substitute; I even know a chef who used to cook turkey at his restaurant and jokingly call it “redneck veal.” Veal is hard to find these days, and it is expensive when you do see it, so Turkey Wienerschnitzel would be a great idea even if it weren’t so delicious. Based on the classic Austrian dish, it is a turkey cutlet, breaded and lightly fried, served with capers and slices of lemon. A fried egg on top tastes great, too. This version, which was  

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  • Food & Cooking

    How Food & Cooking Will Change in the Future

    Especially in light of the pandemic, the traditional dining-in model has drastically changed in recent years. More people are cooking at home, but they are cooking in different ways that cater to their specific diets, tastes, budgets and desires. Technology has made that easier. In a talk moderated by The Spoon’s Michael Wolf, panelists Robin List of Suvie, Khalid Aboujassoum of Else Labs, Dr. Dochui Choi of Samsung and Kai Schaeffner of Thermomix discussed what’s coming next for food technology. Why is it so hard for kitchen technology to catch on? The microwave was arguably the most revolutionary piece  

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  • Food & Cooking

    An introduction to zero-waste cooking | Food and Cooking

    Food waste in the United States has wide-reaching negative ramifications—on climate, health, and food security. Countering this wasteful apex is a burgeoning global zero waste movement. The United States Environmental Protection Agency takes on zero waste by regulating product design—the quintessential tip of the iceberg. Products that conserve natural resources, preserve value, and minimize environmental impacts create a positive trickle-down effect. The Zero Waste International Alliance has embraced a global approach seeking to infuse responsible disposal practices with an eye for proper land management and environmental safety. Yet, this philosophy isn’t a modern concept, but harkens to the  

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  • Food & Cooking

    Simple fixes for common cooking mistakes

    When a new year begins, many people resolve to make changes. From healthy eating to less takeout, the change in food choices is plentiful. For the new cook heading into the kitchen, the learning curve might be daunting. But, these simple fixes for common cooking mistakes might be the secret to keeping those goals moving forward. After stocking the kitchen with the best food ingredients and the latest kitchen essentials, it can seem that the most delicious meal should be a given. Even for people who meticulously follow a recipe, the reality is that a few mis-steps can happen behind  

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