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A national grocery store of some renown offers a fine selection of Indian fare, packaged and ready to eat after but a few minutes of heating. The particular offering used above, of garden vegetables and paneer cheese with spices and cashews is made all the more mouthwatering with the addition of Bonito del Norte tuna loins as a protein. A conservas lunch as quick as it is delicious.
Total Time: A few minutes.
1. Warm the Jaipur Vegetables in the style of your choosing.
2. Top with Bonito del Norte tuna. Perhaps give it a moment to cool slightly, and let the spices mix with the fish. Contemplate the ease with which you've created such a flavorsome meal. Enjoy.
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More specifically, a white bean purée. For expediency, you can find such a creamy spread at your local market under the guise of a dip or white bean hummus. If time is on your side, you can create your own in about 30 minutes following these instructions from Leite's Culinaria. A simple montadito that can be made in moments (once you have the purée ready and waiting ahead of time).
Total Time: depends.
1. Put all the things above on top of each other, in the order pictured.
2. While sampling what you've made, perhaps you'll find yourself gazing out the window at the skyline of Chicago, softly lit in the late afternoon sun as clouds roll in off the lake. Offices in skyscrapers going dark as their dwellers depart for the night, apartments brightening as their inhabitants return home. The far too early frigid air snapping at it all, almost visible against the plumes of warm air emanating from chimneys from here to there. Something like this.
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Photo by Chuck Bandel
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On view until December 1, visit The Dalí in St. Petersburg, Florida for this exhibition featuring food photography, behind-the-scenes looks at restaurant life in Basque Country, and images that celebrate Salvador Dalí's homeland. Then stop by the museum's Cafe Gala to enjoy a tste of Spain yourself.
For more information, visit The Dalí.
For more photographs from Chuck Bandel, follow him on Instagram.
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Photo by Bon Appétit
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Bon Appétit's Best Weekend Ever culminates in this bash that brings together the 10 best new restaurants in America. For anyone that finds themselves in Brooklyn this weekend, tickets are available. You may see a tiny fish or two.
For those farther afield, peruse the 50 nominees for the Hot 10 and find the nearest best new restaurant to celebrate.
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Dress your salad properly.
Total Time: 3 minutes.
1. Put all of the above in a food processor and blender and hold the button down until you've reached desired consistency.
2. Allow flavors to meld in the refrigerator and store it there, as you do with salad dressing.
2. Consume with a nod of satisfaction every time you use it over the course of the next week.
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A Bundle of Asparagus, 1880.
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In 1880, Eduoard Manet sold the above painting, A Bunch of Asparagus, to collector and art historian Charles Ephrussi. So delighted with the work was Ephrussi that he paid Manet 1,000 francs, 200 above the asking price. In response, the artist quickly painted the single sprig below and sent it to Ephrussi with the note, "there was one missing from your bunch."
A Sprig of Asparagus, 1880. Musée d'Orsay
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We apologize if you found yourself in a situation where you had to settle for a poor substitute and were left wanting. No more. The best are back. Our manzanilla olives stuffed with piquillo pepper are available for order once again. Replenish your supply today, so you'll always be satisfied.
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Photo credit: Bar Biscay
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Chicago, this Sunday, August 25, enjoy good food and good times by taking part in a hands-on course in conservas at Bar Biscay.
As part of the Chicago Tribune Food Bowl, a citywide celebration with more than 100 diverse events over the course of 18 days, with this class you'll learn how to make a meal with a variety of different conservas and the ideal beverage pairings for each alongside executive chef Johnny Anderes. You'll also leave with a selection of superb items from Donostia Foods, so you can put your new knowledge to good use at home.
A portion of proceeds will be donated to My Block, My Hood, My City, a local non-profit whose mission is rooted in helping teenagers overcome poverty and isolation through providing new experiences and exposing them to possibilities beyond their own communities.
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Photo by Great Jones
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Great Jones believes in the power and pleasure of making food with your own hands. AND makes incredibly stylish and functional cookware that will help you do just that. Learn more about "the Female-Run Cookware Empire That’s Modernizing Your Kitchen Essentials" at Goop, then get on Instagram for the chance to win The Dutchess in salt, an elegant, enameled cast-iron Dutch oven from Great Jones and a selection of supremely good, salty accompaniments, including the necessary trio of ingredients for the traditional 'Gilda' pintxo from Donostia Foods.
How do you win such salty goodness? Visit @greatjones on Instagram and find the post of the above. Then follow the instructions in the post (and below):
Giveaway alert! People often say the biggest mistake home cooks make is under-salting. Let's change that. We're giving away one Salt Dutchess, plus our favorite salty items from @jonathanadler, @lostbreadco, @maldonsalt, and @donostiafoods. To win, follow all of our accounts, and tag a pal in the comments — a real pal, someone who'd tell you when your food needs more salt.
The giveaway will run until 11:59 p.m. Eastern on 8/18. Great Jones will select and email a winner to make arrangements for shipping the prize.
What's included?
Good luck to all!
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This giveaway is being offered by Great Jones. Contact Great Jones for any additional details.
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Shirataki noodles, squid in ink, sesame seeds. The low calorie, high fiber, spinach flavor angel hair is made from the root of a plant called the konnyaku imo, used for millennia in China and Japan for its health benefits. Also, delicious.
Total Time: 12 minutes? Somewhere around there.
1. Drain the package of noodles, then add them to boiling water for two minutes.
2. Transfer those boiled noodles to a non-oiled pan over medium heat, and dry out the noodles.
3. When pleased with the results of the above step, add the contents of the tin of squid in ink to that very pan, and continue to warm until you feel good about it.
4. Serve in your favorite bowl, topped with sesame seeds.
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Photo credit: Fullsteam
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Saturday, August 3rd, in Durham, NC, a snack battle of epic proportions will take place.
The ultimate matchup: Fullsteam Brewery vs. Botanist & Barrel--beer vs. cider--in a strange snack smackdown.
Food and beverage writer Jenn Rice guides hosts three rounds of guided tastings at 3pm. We’ve paired some of out cider and beer with strange snacks from around the world. Which one pairs best? You decide!
ROUND ONE:
Patatas Torres Black Truffle chips
"Less is More" Pet Nat Cider vs We Live In A Society dry-hopped pilsner
ROUND TWO:
Donostia Foods Spanish style canned sardines
Ugli Fruit Cider (aka Jamaican Tangelo) vs Brett Lager
ROUND THREE:
Local cracklin's!
Sparkling Strawberry Cider vs Southern Basil farmhouse ale
The event starts at 3pm, for tickets click here.
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Minimal effort, maximum flavor. This healthy tapa comes together in minutes, but is sure to be consumed even quicker. Because it's delicious.
Total Time: 6 minutes, 22 seconds. Serves one.
1. Drain a tin of cockles (berberechos) into a small bowl, brine only.
2. Into that bowl of brine, add a squeeze of lemon juice, olive oil, sherry vinegar, and sweet smoked paprika. Whisk until satisfied all of the flavors are intermingling appropriately.
3. Introduce the cockles themselves to this congregation, letting all marinate together for a bit so they really get to know each other.
4. Serve alongside the necessary crusty bread.
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