IACP
It's cookbook award season!
Browse our IACP Finalists' Guide for your favorite (or perhaps soon to be favorite) cookbooks and vote in our IACP Cookbook awards straw poll. Check back from now until the IACP awards on April 22nd to enjoy our cookbook finalists' profiles.
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PEGGY FALLON
Feeding the Famished O'Foodie I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center... |
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FOODIE PAM
What's Cooking March, 2010 While it may not seem like Spring yet, the official start of Spring is just a few weeks away. For the March magazines, the transition from winter to spring... |
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SOPHIA MARKOULAKIS
In Season: Cauliflower Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates... |
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HEATHER JONES
Do you know any vegetarians? Of course you do. There's your temperamental teen-age niece, boomer parents, or in my case a four-year old who leans towards vegetarian eating habits... |
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 Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates some heat. I happen to love it and would love to see it incorporated into more recipes (see below for a selection of recipes to try), either raw or roasted.
As a member of the cruciferous family, cauliflower does share a few familial characteristics with broccoli and cabbage. But roasting as opposed to steaming or boiling mitigates some of those unpleasant flavors and smells. Shaving cauliflower and enjoying it raw is another way to lessen the cabbage-like flavor while still getting the full health benefits of this nutritionally packed vegetable. One cup of cauliflower provides almost a full serving of Vitamin C in addition... |
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen (Ten Speed Press, 2009) is a 2010 IACP Cookbook awards finalist in the Single Subject category. For a list of all the finalists check out the Project Foodie IACP Finalists Guide.  Photo by Penny De Los Santos © 2009 Dumplings are something I consider a treat, something to feast on when I get the opportunity. Andrea Nguyen offers an alternative - under her guidance we can make our own dumplings right in our own kitchens and feast on them whenever we want. As with Andrea's wonderful first book, Into the Vietnamese Kitchen, it is clear that Asian Dumplings contains a piece of her heart. This book is clearly a labor of... |
 I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center stage. Both of my parents emigrated from Ireland in the 1920's, so my 5 siblings and I are first generation Americans and 100% Irish. Forget the stupid green beer, the "Kiss Me I'm Irish" buttons, the sappy music, dancing leprechauns, and spirited parades down rainy city streets. I just wanna eat (See my St. Patrick's Day menu below).
This is the day when everybody can be Irish. I can't blame all the poor unfortunates for climbing onto our bandwagon-it really is a wonderful heritage, if I do say so myself. Centuries of political oppression spawned a dark sense of humor that...
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