Wed March 20, 2013
The Salt

Recipes, Not Rockets: Cookbook Offers New Lens On Gaza

Originally published on Sun March 24, 2013 7:21 am

Fatema Qaadan prepares fatta, a meal of buttery rice and griddle bread served with roasted meat.
Courtesy of Laila El-Haddad and Maggie Schmitt

When you think about the Gaza Strip, do you think "organic farming"? How about "family dairy"? Would you expect California pistachios to flavor made-in-Gaza baklava? Have you heard that Hamas has a 10-year plan to develop sustainable local agriculture?

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Thu March 14, 2013
The Salt

The Bloomberg

Originally published on Thu March 14, 2013 3:19 pm


As you probably know, New York City Mayor Michael Bloomberg's ban on Big Sugary Drinks Over 16 Ounces was supposed to go into effect this week. But a judge invalidated the ban on Monday, a move applauded by restaurant owners, theater owners, and anyone who likes nothing more on a hot summer day than a refreshing bathtub full of ice-cold Coca-Cola.

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Tue March 5, 2013
The Salt

From Crock-Pots to 'Cook-Overs': Your Dinnertime Confessional Tips

Originally published on Tue March 5, 2013 1:14 pm

Meals On The Run
Dinnertime Confessional Tumblr

We touched a nerve recently when we asked about dinnertime as part of On the Run, our series exploring how crucial everyday decisions are made about food and exercise.

"No matter how close a relationship I develop with the Crock-Pot," wrote mom Celeste Higgins, it's still hard to get dinner on the table before 8 p.m.

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Mon February 25, 2013
The Salt

The Microwave Miracle Of Cooking In Mugs

Originally published on Tue February 26, 2013 2:50 pm

Washington Post Food and Travel Editor Joe Yonan whips up some macaroni and cheese in an NPR mug.
Maggie Starbard NPR

Lunchtime is around the corner, and your tummy is rumbling. If you've got a microwave, a mug and a few basic ingredients, you can cook up a meal right in the office.

Morning Edition's David Greene recently started microwaving scrambled eggs in a mug for those early mornings on hosting duties. It led him to wonder about the other possibilities of this culinary art.

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Fri February 15, 2013
The Salt

How To Make A Chinese New Year-Worthy Potsticker

Originally published on Wed February 20, 2013 12:59 pm

The finished dumplings, properly fried to a light crisp. The half-moon shape was meant to resemble ancient Chinese currency. Eating the dumplings was believed to bring fortune and prosperity.
Daniel M.N. Turner NPR

Even though he estimates he's made hundreds of thousands of them, Scott Drewno says pork potstickers never get old. In fact, they are the food the executive chef of The Source by Wolfgang Puck, a fine dining Asian fusion restaurant in Washington, D.C., says he would take to a desert island.

"They're everything you want in a dish — salty, savory, filling," says Drewno, as he lovingly holds up one of three bowls of ground pork he planned to season and stuff into dumplings before our eyes.

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