I know vegetarians do just fine at Thanksgiving, but I still can't help feeling like they're missing out. Not because they can't eat meat, but because they don't have a huge, centerpiece dish to rival the turkey...until now.
potato
Microwaving potatoes presents issues. Not only does it seem a disturbingly long time to leave anything cooking in a microwave, but the results are subpar. Eater Mark offers a technique that sounds bizarre, but just might work.
We make another holiday visit to Madeleine Brand's public radio show in LA. We're rethinking some holiday food traditions, Sporkful-style. We always enjoy being on with Madeleine - have a listen and let us know your ideas for ways to tweak Hanukkah and Christmas culinary classics.
See the full gallery on Posterous Hello Eaters, Sporkful is going Transatlantic for a few weeks. I'm in Germany on a Burns Fellowship to do journalism here and improve my German. But fear not, Dan and I being on different continents won't slow down The Sporkful. I've got recording equipment, so we'll continue recording new episodes via tape sync. And we
Sweet potatoes make for some great desserts, while the workmanlike russet potato gets pigeonholed as an entree or side dish, generally made into baked potatoes or French fries. We set out to change that.
We revisit our episode on baked potatoes in conjunction with the release of our latest GastroLab video for Slate, in which we experiment with ways to turn baking potatoes into desserts. To subscribe to the GastroLab video podcast, go to the iTunes store and search for "GastroLab," or click here. To stream the videos through your web browser, click here.