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Improvising in the kitchen takes a lot of practice. But when you get to that point in the recipe where you realize you re out of white wine/fresh garlic/brown sugar/whatever you absolutely MUST have for this recipe, being able to swap in another ingredient can really come in handy. Chef and author Kenji López-Alt and cook and food writer Deb Perelman walk us through the basics of food substitutions.
Unless a birthday or anniversary or otherwise notable memorial date is involved, March can be considered, besides August, to be the worst month. The best and coldest days of winter are behind us, but it’s not yet warm enough to abandon any thought of layering before we walk out of the door. I’m neither Catholic nor white, nor named Patrick, and therefore March 17 means absolutely nothing to me. There are no national holidays that net many people a day off of work. It’s the worst month of school. I guess there are the March Madness tournaments, but they don’t even begin until the back half of the month, and they conclude in April. On top of all of this, March has 31 days. It just seizes that extra day to assert its gray dominance. And not even in a cool way, like January.
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Along with hot dogs, burgers and apple pie, the chocolate chip cookie is one of the stars of American comfort cuisine. Yet like many American foods, its origins lie elsewhere. And contrary to their contemporary reputation as items of indulgence, biscuits used to be seen as a health food.
The first biscuits were austere, little more than twice-baked slices of bread, made by ancient Greeks and Romans (the word “biscuit” in middle English means cooked twice). In the eighth or ninth century, Islamic confectioners decided to sweeten such creations by adding sugar, which at the time was seen as good for you, according to Lizzie Collingham in “The Biscuit: The History of a Very British Indulgence”. Biscuits entered the British culinary repertoire as a nutritional snack sometime around the 16th century, says Collingham. Featuring ingredients such as coriander and aniseed, they were seen as a “form of prophylactic against digestive orders”, a world away from the rich, b