Currently viewing the tag: "overripe fruit"
Go Persian by cooking overripe fruits in tomato sauce; make pudding from milk-on-the-edge and start a “stoup” jar in your freezer for all the expendable edibles too good for composting — says Raleigh NC’s Linda Watson, author of the celebrated cookbook, Wildly Affordable Organic. With her ingenious cooking plans, shopping lists, and month-long menus for [...]
Cookbook author, scholar and food journalist for such journals as GQ, Food & Wine and Art of Eating, Mitchell Davis Ph.D. of The James Beard Foundation also teaches food and theory classes at New York University and Cornell University. In our interview, Davis speaks with Nancy Gershman about his ongoing relationship with expendable edibles. [...]
“…that is how we are designed to consume foods… using an expendable edible in the time frame in which it’s a viable food.” Food Philosopher Nancy Gershman interviews Lindsey B. Durant, who when not blogging about life as a full-time kindergarten teacher, blogs as “The Chic Chef“. Earliest memories of expendable edibles Lindsey Durant: ”My [...]
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