While making bruschetta with sous-chef and culinary school alumnus Ryan Tong this week, the answer to the question of my two-quarter column dawned on me.
Author Archives: Maryia Krivoruchko
Fire in the Kitchen: Ridiculous portion sizes and prepackaged foods encourage unhealthy eating
America’s food industries have hit a new low.
On Tuesday, Starbucks debuted the trenta drink size, a 31-ounce cup for iced drinks, essentially an even more caffeine-drenched Big Gulp.
But DiGiorno has stepped up its game too, which went more unnoticed than the new, obscenely large drink. Now, when baking a frozen pizza, there’s no need to worry about dessert, because “DiGiorno Pizza & Cookies” comes with a batch of frozen Nestle cookie dough.
FIRE IN THE KITCHEN: Slow Food Movement chapter at UCLA emphasizes healthy all-natural dishes
Despite odd discussions about human cheese and fermented mushroom tea, the Slow Food Movement chapter at UCLA is not about culinary extremity.
Fire in the Kitchen: Acceptance of Slow Food lifestyle doesn't extend to kombucha, a tea made from bacteria
This week, I checked out UCLA’s new Slow Food chapter, a club which promotes the Slow Food Movement’s national initiative for good, clean and fair food. The main force behind the Slow Food lifestyle is unprocessed, fresh, local ingredients, cooked simply and with love.
Fire in the Kitchen: The forgotten nuts
This week was a lucky one. I wasn’t alone, trying to turn recipes into food ““ I had a sous-chef.
Fourth-year international development studies student Anna Schoenbrunner heard my call for good cooks, and together, we made some delightful crab cakes. Read about how they turned out here.
Here is the backstory that didn’t make it to print: A few hours before my cooking date, I ran to Trader Joe’s to buy the ingredients. I am notorious for forgetting to buy a single, important ingredient, but all appeared to go smoothly. I decided to use the remainder of a huge canister of almonds in my pantry to substitute for the macadamia nuts (the recipe said that this was OK). I got back to my apartment and saw that all of the almonds were gone. I had been out for a while, actually.
Fire in the Kitchen: Guidance makes great crab cakes
Cooking is so much less stressful when you’re not by yourself.
Fire in the Kitchen: Mixing up the column
I didn’t write my normal “Fire in the Kitchen” column this week, partly because I ran out of the recipes you have all been sending in, and partly because I wanted to talk about some food trends instead.
Instead, Alex Goodman, the Film | TV editor, and I voiced our opinions about all of the new baking shows such as “Cake Boss,” “Amazing Cakes” and the “Next Great Baker,” as well as “Worst Cooks in America.” Read about the cooking show trend here.
I wanted to identify with “Worst Cooks” ““ after all, I write a food column every week about my botched cooking attempts as well.