#142essenbin — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #142essenbin, aggregated by home.social.
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The ultimate unsung superfood: 17 delicious ways with #cabbage – from kimchi to pasta to peanut butter noodles
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‘Eating Indigenously’: award-winning chef celebrates Native American #cuisine in new #cookbook
James Beard-winning chef Sean Sherman’s cookbook Turtle Island pushes readers to view #food systems through an #Indigenous lenshttps://www.theguardian.com/us-news/2025/nov/23/sean-sherman-turtle-island-cookbook-indigenous-food
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‘The English person with a #Chinese stomach’: how Fuchsia Dunlop became a Sichuan #food hero
The author has been explaining #Sichuan #cuisine to westerners for decades. But ‘Fu Xia’, as she’s known, has had a profound effect on food lovers in #China, too
https://www.theguardian.com/food/2025/nov/20/how-fuchsia-dunlop-became-a-sichuan-food-hero
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My #jelly hell: ‘Slowly, the whole thing collapsed before me’
Jelly is back in all its wobbly, Instagram-friendly glory. But does it always taste as impressive as it looks? And why is it so hard to get it to set rather than slump? This could get messy … -
Rainbow plates: the chefs reawakening Africa’s taste for #vegan #food
Can innovative cooks and entrepreneurs take the continent back to its plant-based roots? We’ve included chef Marie Kacouchia’s recipe for Senegalese cauliflower yassa so you can judge for yourself
https://www.theguardian.com/global-development/2023/feb/27/africa-taste-for-vegan-food-plant-based
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How to turn the dregs of a #tahini jar into a brilliant Japanese condiment – recipe
Use up those final scrapings to make goma dare, a versatile sesame dipping sauce that adds a kick of flavour to salads and soups -
Are You Storing Your Produce Properly?
A #vegetable enthusiast’s best practices. -
Moist boiled vegan fruit cake
https://www.tinnedtomatoes.com/2023/09/moist-vegan-fruit-cake-boiled-fruit-cake.html
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Ask Ottolenghi: what’s the secret to a perfect poached egg?
Four steps to poached perfection -
'It’s like a secret’: why do the leguminati want to change the way we eat?
Fans of #legumes say a worldwide shift towards eating #beans rather than meat would hugely benefit human #health and the #environment
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How to make the perfect flan (or French custard tart) – recipe
The flan pâtissier is the ultimate custard tart, but who makes the ultimate ultimate? Our resident perfectionist distills one from the flaniverse … -
Yotam Ottolenghi’s ultimate comfort food recipes, from one-pot pasta to chocolate fridge cake
https://www.theguardian.com/food/article/2024/aug/17/yotam-ottolenghi-comfort-food-recipes
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Banana bread baked oats
https://www.thekitchn.com/banana-bread-baked-oats-recipe-23330269
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Ask Ottolenghi: what’s the secret to #vegetarian-friendly sauces?
There are endless takes on tomato sauce, as well as pesto- or yoghurt-based accompaniments, and you’ll find a very versatile friend in tahini … -
The miso miracle: how to use the ingredient that makes every dish delicious
Central to Japanese cooking, it has apparently been around since 200BC – yet has become the taste of the summer in the UK. Chefs explain how it can improve the flavour of almost everything, from ice cream to pasta dishes to cocktails#142essenbin #food
https://www.theguardian.com/food/article/2024/jul/16/the-miso-miracle-how-to-use-the-ingredient-that-makes-every-dish-delicious -
We Tried 7 Ways to Hard-Boil Eggs and Found a Clear Winner
https://www.thekitchn.com/the-best-way-to-hardboil-eggs-22943315
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Benjamina Ebuehi’s roast pineapple with coconut brittle
The stickiness of the caramelised fruit and the satisfying crunch of the brittle make this summery dessert so moreish -
How to make the perfect tomato rasam – recipe
This tangy broth is an appetiser made throughout south India, but there are so many variations it would take a brave soul to distil them into the definitive dish -
Ask Ottolenghi: how do you make beans and jerusalem artichokes less gassy?
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Rachel Roddy’s simple salad of lettuce, radish, egg and homemade salad cream – recipe
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How to make ‘#dashi’, the golden stock of Japanese cuisine, from kelp seaweed and dried fish flakes
https://www.malaymail.com/news/eat-drink/2024/06/15/how-to-make-dashi-the-golden-stock-of-japanese-cuisine-from-kelp-seaweed-and-dried-fish-flakes/139864 -
How to make ‘#dashi’, the golden stock of Japanese cuisine, from kelp seaweed and dried fish flakes
https://www.malaymail.com/news/eat-drink/2024/06/15/how-to-make-dashi-the-golden-stock-of-japanese-cuisine-from-kelp-seaweed-and-dried-fish-flakes/139864 -
How to make ‘#dashi’, the golden stock of Japanese cuisine, from kelp seaweed and dried fish flakes
https://www.malaymail.com/news/eat-drink/2024/06/15/how-to-make-dashi-the-golden-stock-of-japanese-cuisine-from-kelp-seaweed-and-dried-fish-flakes/139864 -
How to make ‘#dashi’, the golden stock of Japanese cuisine, from kelp seaweed and dried fish flakes
https://www.malaymail.com/news/eat-drink/2024/06/15/how-to-make-dashi-the-golden-stock-of-japanese-cuisine-from-kelp-seaweed-and-dried-fish-flakes/139864 -
How to make ‘#dashi’, the golden stock of Japanese cuisine, from kelp seaweed and dried fish flakes
https://www.malaymail.com/news/eat-drink/2024/06/15/how-to-make-dashi-the-golden-stock-of-japanese-cuisine-from-kelp-seaweed-and-dried-fish-flakes/139864 -
The experts: bartenders on how to turn 16 classic cocktails into #mocktails – from a negroni to a mojito
Giving up booze doesn’t have to mean missing out, especially if you get creative with fruit, herbs and infusions. Here is how to enjoy all your favourite drinks without the hangover -
Academic and doctor Chris van Tulleken: ‘#Ultra-processed products are food that lies to us’
https://www.theguardian.com/food/article/2024/may/19/academic-and-doctor-chris-van-tulleken-ultra-processed-products-are-food-that-lies-to-us -
Thick and Creamy Tomato Soup
Stella's take on the famous Nordstrom's tomato basil soup uses carrot purée and just a splash of cream to create a thick, hearty, and warming meal. -
Cheese, please! Eight everyday foods that are great for gut health – and aren’t kimchi, kombucha, ’kraut or kefir
There’s more to looking after your internal microbiome than stuffing down the four Ks. Here are some cheap, readily available alternatives -
Awe-bergine: Alice Zaslavsky’s low-fuss recipe for stuffed eggplant parmigiana
The cookbook author scores, salts and stuffs the eggplants with a cheesy and herby breadcrumb mix. The result? A soft and saucy vegetarian midweekerhttps://www.theguardian.com/lifeandstyle/article/2024/may/08/stuffed-eggplant-parmigiana-recipe
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Unleash the quiche: tips for springtime tarts
Our panel of culinary experts offers advice on seasonal quiches and tarts with an edge