-
Rachel Roddy’s recipe for Sicilian quince paste | Christmas food gifts
It was my partner Vincenzo’s great aunt who made cotognata. The youngest of five siblings, all of whom had their own families, it was both her speciality and responsibility. Every autumn, in her kitchen in Gela on the south coast of Sicily, she cooked kilos and kilos of mela cotogna (quince) down to a puree and passed it though a hand-cranked food mill, before bringing it back to a boil with lemon juice and sugar. Once the mixture reached the setting point (a dense, molten state that burped and spat at passing children), it was poured into terracotta or tin moulds and left to set to a firm jelly. Every…
-
Disabled Activists Are Building a More Inclusive Food Justice Future
Four a long time considering that the backyard garden evaluation, GGWNY is now a single of a handful of organizations modeling how group gardens can empower disabled people and get the job done toward a far more available and inclusive product of food items justice. In the spring of 2019, GGWNY introduced the Gardening for All initiative, a neighborhood taskforce led by Wilson that invested a calendar year evaluating the accessibility of the nonprofit’s yard community. Critically, disabled gardeners on the process-power have been compensated for their time, knowledge, and psychological labor. The group partnered with local disability organizations and done a local community survey to far better fully grasp…
-
Ena’s Caribbean Kitchen serves delicious, home-cooked Jamaican food
G.A. Benton In these three words — “WE ARE LINDEN” — the crisp-looking T-shirt worn by a server inside Ena’s Caribbean Kitchen said a lot. I’d later learn this server was Marlon Hayles, the restaurant’s general manager and son of its eponymous owner, Ena Hayles. Marlon’s shirt obviously expressed pride in the neighborhood, but it also conveyed support for the WE ARE LINDEN community outreach and youth-mentoring organization, which recently held its 7th Annual Linden Block Party. The shirt could almost have been commenting on the widely beloved eatery, too. As a 20-some-year fixture on a prominent corner in Linden (Cleveland and Myrtle avenues), Ena’s Caribbean Kitchen is a neighborhood…
-
The Best New Home, Design and Food & Drink Releases This Week
For more of the latest and greatest product releases, check out our full collection of the best new gear. Ghia Ghianduja Courtesy I’ll be the first to profess my love for Nutella, by if you’ve ever read the ingredient list and nutrition facts for it, you’ll realize Nutella does not love you. Melanie Masarin, founder of the non-alcoholic spirits brand Ghia, also loves her chocolate hazelnut spread, having grown up on that stuff as a child in France. Now she’s making her own gianduja, or chocolate hazelnut spread, with Ghianduja. It features half as much as sugar as competing brands’ spreads, and features a shortlist of ingredients you’ll actually know:…
-
Recipe: Bottoms Up Bunny Cupcakes allow you to play with your food
By Cynthia Ferris-Bennett Sierra Chef Friday, April 15, 2022 What a fantastic Easter project for the kiddos — “Bottoms Up Bunny Cupcakes.”This project doesn’t require a lot of special equipment or tools. This is a quick, fun activity for you and your Junior Chefs to get in the kitchen and create some memories. “Bottoms Up Bunny Cupcakes” are a combination of a traditional cupcake on the bottom (chocolate cake mix) and a cake pop bunny on the top (white cake mix). Of course, it is completely up to you if you want to switch up your bunny flavors and decoration. They are, after all, your bunnies!Ingredients1 box chocolate cake mix1…
