Recession-Proof: Spicy Ginger-Peanut Sauce for Salad, Soba or Slaw
Recipes Recession-Proof: Spicy Ginger-Peanut Sauce for Salad, Soba or Slaw

I feel a great sauce is like a person’s most reliable suit or nicest basic dress. It proves its thrift and usefulness again and again. In culinary school, you learn about “mother sauces,” from which most other sauces are made, but to be honest, they also focus heavily on the French method, and the French really weren’t into peanuts, so I feel like they missed out on this one. A spicy peanut sauce turns out to be one of those elemental sauces.

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Food Quote Friday: Calvin Trillin

“Marriage is not merely sharing one’s fettuccine, but sharing the burden of finding the fettuccine restaurant in the first place.” — Calvin Trillin in Alice, Let’s Eat

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Recipes Irish Cheddar Mac & Cheese: Inspiration for St. Pat’s Hangover Brunch

I’m a bit sad to report that in America, St. Pat’s day creeps closer and closer to Halloween with each passing year. This year I saw the now-ubiquitous Mardi Gras-style plastic beads joined by kelly green handlebar moustaches, flowing green nylon wigs, sparkling green eye shadow and green short-shorts. And that was just on my subway commute. I didn’t dare hit the bars. I don’t mean to sound like a hater, but hosting a St.

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Food Quote Friday: Robert Stephens

“Even now, when I do a slide show of the Geek Squad story, the first slide is a photo of ramen noodles. Because for me, ramen noodles are the international symbol for struggle. All start-ups are like college students. They have nothing. They have hunger, they have desire, they have vision, and they can dedicate themselves to the business because they usually have no families to support. The absence of resources is the key to innovation.

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Recipes On Pasta Primavera and Thinking Outside the Cave

Working with food and recipes as much as I do, I find that I spend a lot of time in the cave. I don’t mean a cheese cave or a wine cellar. (That’d be lovely, wouldn’t it?) No, the cave on my brain is Plato’s cave. That is, his famous Allegory of the Cave. Take just a moment now and think back to your high school humanities class or that Philosophy 101 in college.

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Pasta sans soul, per favore

A charming passage from Paolo Villoresi’s little book, Whole Wheat My Love : Concerning methods for determining when pasta is cooked, I have heard nearly everything, including the suggestion of throwing a piece of pasta against the wall. If it sticks, it is ready, if not, you must repeat the operation a bit later. Horror and error! In reality, to determine whether or not pasta is cooked, it must be tasted with the teeth.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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