Northwestern students cook delicious recipes from their dorms - Daily Northwestern

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Northwestern students cook delicious recipes from their dorms  Daily Northwestern

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You Don't Always Need a Recipe - The New York Times

But we have plenty for when you do, including a springtime soup of sausage and tortellini, and the perfect sushi rice for the freshest fish.

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Good morning. Spend enough time with New York Times Cooking and eventually you’re going to deviate from a recipe, or cook without one entirely.

Some will do so out of necessity. The recipe calls for chicken, shallots, smoked paprika and cream, but what you have is pork chops, onions, flour, white wine and Lawry’s seasoned salt. And it turns out pretty good!

Others will do so out of familiarity. These are people who have made a recipe enough times that they know the instructions cold and have streamlined them according to their tastes and needs.

And a few will do so out of confidence. They’ve cooked enough by this point, out of enough pantries, using enough different techniques, that they believe in their abilities. Give those people a few prompts and they don’t need all the measurements. They just cook, and prepare something delicious.

For them, for you, how about chicken with caramelized onions and croutons (above), no recipe required? That’s dinner tonight. I believe in you.

As for the rest of the week. …

Monday

Melissa Clark’s recipe for avocado salad with herbs and capers is a fantastic one for a weeknight, paired with a soft goat cheese and the sort of bread that you’d be happy to eat with a salad — which could absolutely be a warmed-up supermarket baguette. No judgments.

Tuesday

Here’s a new recipe from Yasmin Fahr, spicy honey chicken with broccoli, which might make it into my regular rotation. The chicken — she calls for thighs, though you might try whole legs — gets a bath in honey thinned out with the liquid from a jar of pickled jalapeños, leaving them tangy and spicy-sweet, vaguely Tex-Mex in taste. Top that with chopped cilantro and diced white onions. And serve it with cornbread, maybe?

Wednesday

Once in a while it’s a smart idea to hit the kids’ menu, and hard. These fish sticks with peas from Naz Deravian are nursery food of the first order, and immensely satisfying.

Thursday

Ali Slagle makes a sausage tortellini soup that relies on fennel and whatever green vegetables you can find at the market to make the dish lighter than a traditional sausage soup. Accordingly, she also calls for chicken sausage. I can’t give up the pork version, myself, but it’s still pretty light.

Friday

Years ago, Matt and Ted Lee worked with Kazu Takahashi and Masakazu Hori to bring this exemplary recipe for sushi rice into our archive. I like it best under a scattering of yellowfin tuna and wild-caught salmon, as in the Lee brothers’ recipe for chirashi. It makes for a great start to the weekend.

Thousands more recipes to cook this week are waiting for you on New York Times Cooking, at least if you have a subscription. Subscriptions support our work. If you haven’t already, I hope you will consider subscribing today. Thank you.

Have an issue with our technology? Write to us at cookingcare@nytimes.com. Have a thought to get off your chest? Write to me at foodeditor@nytimes.com. I can’t respond to every letter. But I read every one.

Now, it’s a long way from layer cakes and coddled eggs, but I enjoyed Tom Johnson’s review, in The London Review of Books, of “Shipwrecks and the Bounty of the Sea,” by David Cressy.

And here’s some good fun in The New York Times Magazine, where David Marchese interviewed the sports personality Stephen A. Smith. (I hadn’t realized Smith appears occasionally on “General Hospital.”)

Finally, you should take some time to enjoy this footage of Bjork performing in Iceland in 1982, when she was 16. You’re welcome. I’ll be back next week.

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A model that generates complex recipes from images of available ingredients - Tech Xplore

The combination of a large language model and image detector can convert any ingredient list to a full recipe with instructions and portion sizes. Credit: Noever and Noever, (2023).

Artificial intelligence (AI) models have already made their way into a wide range of real-world settings, helping humans to tackle everyday problems faster and more efficiently. Recently, computer scientists have also been exploring their potential for assisting humans with creative tasks, such as coming up with interesting designs, poems and even recipes.

Two researchers at PeopleTec, a technology company based in Alabama, developed a computational model that can create complex recipes containing ingredients that users have available, after analyzing images of what is inside their fridge. Their approach, presented in a paper pre-published on arXiv, is based on models that can identify objects in images and GPT-4, the renowned large language model (LLM) developed by OpenAI.

"In 2020, a group of our AI researchers had a party game where one team would propose a list of ingredients and another would use a language model to dream up an original recipe," David Noever, one of the researchers who carried out the study, told Tech Xplore.

"As the ingredients got more interesting, the recipes got worse and worse, finally degenerating into nonsense like 'A Recipe for Hungarian Shoe Leather, serving 2 for breakfast'—basically, complete gibberish. But since 2020, both the image and language models have gotten so good, that now we could really build an application that would solve the practical cook's challenge—just look in your fridge right now, take some basic preconceived ideas about what one might want to cook today and generate a great novel recipe."

The combination of a large language model and image detector can convert any ingredient list to a full recipe with instructions and portion sizes. Credit: Noever and Noever, (2023).

A key objective of the recent work by Noever and his colleague Samantha Elizabeth Miller Noever was to highlight recent advances in the field of AI in a practical and useful way. To achieve recipe generation from imagery, they specifically used application programming interfaces (APIs) of models for image analysis as well as the text generator underpinning ChatGPT.

"The basic idea behind our work was to combine raw food and recipe ingredients using image analysis, then to ask a powerful language model to construct a plausible cooking recipe, including the expected title, proportion, and steps," Noever explained.

"One of the interesting twists of this language-image approach is to constrain the recipe style generator in different and often complex ways based on say minimizing the cost of the meal, changing the portion sizes, or accommodating dietary restrictions. The hard parts of that really fall on how good the language model is, which of course, has made tremendous breakthroughs in only the last few months."

The researchers evaluated their computational approach in a series of tests, feeding it more than 2,000 images of open refrigerators with different ingredients inside them. Using these images, their model generated a 100-page recipe book, with interesting and unique recipes featuring the 30 top ingredients pictured in the input images.

• 

  Steps of modular AI cooking and recipe application based on combining image analysis with language understanding. Credit: Noever and Noever, (2023).

• 

  Modifications to basic ingredients for specialized recipe outputs. Credit: Noever and Noever, (2023).

"Several researchers had helped us by building pictures of the top 30 items to find in a refrigerator," Noever said. "We trained our own image models to give back a list of those in different settings. The novel part of our work was to continuously make the recipe fit to different constraints. Of course, there are billions of combinations available for even a small list of ingredients, but putting seasonal availability, leftovers, serving sizes, cost and dietary restrictions really got the problem and solution rolling."

In the future, the computational approach introduced by Noever and Noever could be integrated into a smartphone application or other software tools designed to inspire both amateur and expert human cooks. Concurrently, it could also inspire other teams worldwide to apply LLMs and other AI models to recipe generation tasks or other creative problems.

"In our next studies, we plan to develop a convenient mobile application that takes a picture and inventories a real refrigerator in its likely cluttered state, without the constraint of using all ingredients but mixing and matching," Noever added. "This would be a great refinement of this initial work."

More information: David Noever et al, The Multimodal And Modular Ai Chef: Complex Recipe Generation From Imagery, arXiv (2023). DOI: 10.48550/arxiv.2304.02016

Journal information: arXiv

© 2023 Science X Network

Citation: A model that generates complex recipes from images of available ingredients (2023, April 27) retrieved 27 April 2023 from https://ift.tt/JqVF5h4

This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

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Vegetarian Breakfast Recipes - The New York Times

Make-ahead muesli, savory tofu scrambles and giant clusters of chocolaty granola are worth waking up for.

Integral to the girl-boss industrial complex is the notion that waking up early makes you morally superior. I have fallen victim to this mentality in the past: If I just wake up an hour earlier, I can finally journal or meditate or exercise my way to becoming a better person!

But I genuinely enjoy an early rise when I can manage it. The soft light of daybreak stretches out before me not with opportunities for productivity, but with chances to savor the quieter, slower moments that are otherwise so hard to come by.

Put another way, what gets me out of bed is the promise of a stellar breakfast. But each day affords its own unique window of time, so here is an example of a weekly routine that can help you achieve your own morning dreams.

Monday through Wednesday: Make breakfast ahead

Mondays come with a “Succession” hangover. Tuesdays and Wednesdays are devoted to securing a solid desk lunch. So if I want to sit and enjoy my breakfast early in the week, I find it’s easiest to make something ahead on Sunday.

Yossy Arefi’s bircher muesli takes only 10 minutes to prepare, but it needs at least an hour in the fridge for the oats to soften, and it sits ready in the fridge for up to four days. (For a vegan version, try using a coconut yogurt and your preferred nondairy milk.) Ali Slagle’s vegan big-cluster chocolaty granola, which will keep for two weeks at room temperature, can be eaten like cereal and leaves some very slurpable chocolate milk in your bowl.

Thursday and Friday: Scramble something

Fifteen to 20 minutes is just enough time to make a vegan breakfast scramble: This recipe infuses tofu with the warm, sweet-and-savory flavors of breakfast sausage, while this scramble, boldly seasoned with soy sauce, cumin and turmeric, is great with some stray vegetables tossed in and piled into a tortilla.

Saturday and Sunday: Take your time

On a leisurely weekend morning, you can make a big plate of Kay Chun’s zesty huevos rancheros or a stack of Gena Hamshaw’s fluffy vegan pancakes, no matter when you wake up. I can’t think of a better way to start a day.

Whether you have 10 minutes to throw something together or an hour to linger in the kitchen, these flavorful breakfast have the power to convert the deepest sleepers into (sort-of) morning people.

Yossy Arefi for The New York Times (Photography and Styling)

Bircher Muesli

View this recipe.

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Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.

Breakfast Tofu Scramble

View this recipe.

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Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Huevos Rancheros

View this recipe.

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One More Thing!

I used to host a series on New York Times Cooking’s Instagram called “Recipe Matchmaker,” in which followers submitted their highly specific recipe requests (think “zucchini recipe that isn’t bread or fritters” or “beans, but in a sexy way!”) and I’d pair them with dishes from our database. I’d love to bring that back every now and then here in The Veggie.

So let’s give it a try: Send your (brief, please!) request to theveggie@nytimes.com with the subject line “Recipe Matchmaker,” and I’ll feature a few of them in next week’s newsletter.

And if you love this sort of culinary concierge service, I highly recommend you check out my colleague Nikita Richardson’s newsletter Where to Eat: New York City, where she answers restaurant-specific reader questions once a month (she just did one this week!). It’s a real treat for New York Times subscribers.

Thanks for reading, and see you next week!

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Email us at theveggie@nytimes.com. Newsletters will be archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have questions about your account.

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How to liven up desserts with Parmesan cheese - The Telegraph

Parmigiano Reggiano can make a great addition to all dishes – including desserts. 'The Only Parmesan' shares some incredible recipes that use this wonderful cheese. Here we try a couple of desserts, and we think you might want to do the same…

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Crème brûlée with apricot, raspberries & Parmigiano Reggiano

Ingredients

• 200ml fresh cream
• 50ml milk
• 2 egg yolks
• 30g 24-month Parmigiano-Reggiano
• 4 apricots
• ½ vanilla pod
• 20g brown sugar 
• 100g raspberries
• 1 bunch, food grade lavender flowers

Method

1. Bring the cream and milk to the boil with the seeds from the vanilla pod and whip the egg yolks in a bowl until frothy. Pour the hot milk on the eggs in a trickle, add Parmigiano Reggiano and mix.
2. Put half an apricot, some raspberries and some lavender flowers in each mould. Pour the cheese mixture into the moulds and cook in a bain-marie (starting from hot water) in a preheated oven at 120C for about an hour until the cream is firm around the edges and wobbly in the centre. 
3. Take out of the oven and allow to cool down at room temperature, then put the moulds in the refrigerator for at least two hours.
4. Dust the surface of the crème brûlée with brown sugar and melt it using a torch before serving. 

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Pancakes with Parmigiano Reggiano cream, balsamic vinegar syrup and red berries

All rounder: pep up your pancakes with the addition of Parmigiano Reggiano

Ingredients

• 2 eggs
• 700 ml milk
• 250g Parmigiano Reggiano
• 200g 00 type flour – a finely ground Italian flour 
• 200g dried red berries
• 200ml balsamic vinegar
• 200ml water
• 150g sugar
• 75g butter
• 50g salt
• 2 teaspoons baking powder

Method

1. Melt 25g butter on very low heat, then let it cool down slightly. Divide egg yolks from whites. Pour yolks in a bowl and whisk, then add melted butter and 200ml milk in a trickle, continuing to whisk until clear-coloured and fluffy. Add baking powder to the flour, then pour this into the bowl with the egg yolks and mix. Whisk the egg whites with a pinch of salt and sugar until nice and foamy, then fold them into the egg mixture. Put a non-stick pan on the heat. Pour a ladleful of mixture in the centre of the pan. When bubbles start forming on the surface and the base is golden, flip the pancake over and allow the other side to brown lightly. 
2. For the Parmigiano Reggiano cream, heat up the milk without boiling and melt 50g butter in a pot. Pour 500ml of hot milk into the butter, stirring to prevent any lumps. Remove from heat and add grated Parmigiano Reggiano, stirring quickly to allow it to melt.
3. For the syrup, melt the sugar in the hot water and continue cooking until the mixture becomes syrupy, then remove from the heat and add the balsamic vinegar, stirring energetically.
4. Arrange pancakes one on top of the other with the Parmigiano Reggiano cream on the side. Pour syrup over and garnish with red berries softened in warm water.

Discover more at parmigianoreggiano.com

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New public school recipes unveiled - Honolulu Star-Advertiser

Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!

Nearly a dozen recipes using locally grown ingredients are in the process of getting approved by the U.S. Department of Agriculture, and they could make their way to lunch menus in public schools in Hawaii and around the country.

At a Wednesday event at the First Hawaiian Bank’s downtown Honolulu branch, students from local high schools unveiled 11 recipes to guests that used four ingredients readily available from local farmers: kabocha squash, sweet potato, Asian cabbage and ground beef.

The recipes, prepared and taste-tested by students, are part of a project spearheaded by the Hawaii Child Nutrition Programs to develop local recipes that, once approved by the USDA, can be used in public schools around the country.

“What you see is the culmination of two years of work with all the partners that worked with us to try to promote local products and support local farmers and sustainability in the state,” said Sharlene Wong, program administrator for the HCNP, at the event.

The unveiled recipes included enchilada casserole, kabocha tofu Thai curry, Okinawan sweet potato country bread and curried kabocha and chicken stew.

The recipes, though created with Hawaii students in mind, could be used in other U.S. public schools once they become available in a USDA national recipe database.

“My big vision is that, after we submit these recipes to the USDA, we will have school districts across the country contacting our vendors here in Hawaii and asking us to ship (ingredients) … so they can make these recipes in their school districts,” Wong said.

The HCNP, a part of the state Department of Education, has worked with students from the Kapiolani Community College Culinary Arts Program, school cafeteria managers and others to develop the recipes as part of the USDA Team Nutrition initiative.

As part of the initiative, the USDA awarded $5.5 million to 21 states, including Hawaii, for fiscal year 2021 to develop the recipes and encourage schools to offer meals that use local agriculture and reflect local food practices and tastes.

The 11 recipes were among hundreds that were initially submitted by local families, farmers and school cafeteria staff. Last year, former Hawaii First Lady Dawn Amano-Ige picked the best recipes to be standardized by the USDA.

The development of potential school meals that utilize locally grown ingredients can be an important step in the right direction for the DOE’s Farm to School program, which includes a state-mandated goal for the department to procure 30% of the food served in public schools by 2030.

The Farm to School program would connect the DOE, sometimes referred to as the state’s biggest restaurant, to small local farms, bolstering Hawaii agriculture and allowing the state to become less dependent on imported food.

Hawaii currently imports about 90% of its food from out of state, which Lt. Gov. Sylvia Luke at the event said “is not good enough for us or our future generations. We need to make sure, in order to be self- sustainable, we need to grow what we eat, and we need to eat what we grow.”

Whether the local recipes like those unveiled on Wednesday will actually make it to Hawaii public school menus is still dependent on other logistical factors, said Randall Tanaka, assistant superintendent for DOE’s Office of Facilities and Operations and lead for the Farm to School program.

The DOE’s Farm to School program, which was established in 2021, has been off to a sluggish start. One reason, Tanaka said at the event, is because high demand from the schools outweighs what small local farmers can produce.

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Family Ethiopian recipes are coming to Lowertown at new restaurant Erta Ale - St. Paul Pioneer Press

A new Ethiopian restaurant called Erta Ale is opening soon in Lowertown in the former home of sushi restaurant Kyatchi and, previously, longtime Japanese noodle shop Tanpopo.

The restaurant is named after the Erta Ale volcano, one of the most active in Africa. Owner Amy Abebe Tsegaye picked the name to “symbolize the fiery and flavorful nature of Ethiopian cuisine,” she said in a news release.

Tsegaye, who’s from Ethiopia, is basing the menu around recipes she learned from her mother and grandmother. Along with classic Ethiopian stewed meats and vegetables served on spongy injera bread, Erta Ale will offer a weekend buffet to coincide with the nearby St. Paul Farmers’ Market. Injera, a tangy flatbread with a bouncy texture, is used as the primary eating utensil in many Ethiopian dishes; it’s typically made with a grain called teff, which is naturally gluten-free.

They’ll also perform traditional coffee ceremonies, an important cultural custom.

Erta Ale is set to soft-open the last weekend of April, and Tsegaye hopes to schedule a grand opening around Mother’s Day.

Erta Ale: 308 E. Prince St., Ste. 140; 651-728-8182; ertaaleethiopiancuisine.com

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ChatGPT life hacks: How users are spawning grocery lists from AI-generated recipes and meal plans - Fox News

ChatGPT makes its way into church

A New York Rabbi recently went viral for delivering a sermon written by ChatGPT to his congregation, causing many to question the humanity in such an act. Kurt "The CyberGuy" Knutsson reports.

The emergence of generative AI is opening a whole new world of life hacks.

The most recent trick in the book is spawning AI-generated recipes, meal plans and even grocery lists from ChatGPT.

A hack recently went viral on TikTok after user Mellyssa Viele posted a video about how she used ChatGPT to create a diet-specific, seven-day meal plan.

CHATGPT FOR HEALTH CARE PROVIDERS: CAN THE AI CHATBOT MAKE THE PROFESSIONALS' JOBS EASIER?

Viele prompted the chatbot to come up with a plan that is endometriosis-friendly, good for hormone imbalances in women and helps reduce inflammation.

ChatGPT was quick to fill Viele’s request, whittling down the meal plan each time she asked for something new, such as keeping each day under 1,700 calories and incorporating snacks.

"It just keeps getting better and better," she said in the video. "This thing is so smart."

Viele explained that she continued to feed ChatGPT input on what she liked, including removing tuna from the mix, until she was satisfied with meals for all seven days.

CHATGPT AND HEALTH CARE: COULD THE AI CHATBOT CHANGE THE PATIENT EXPERIENCE? 

ChatGPT even took into consideration how some dinners could be eaten as leftovers for lunch the next day.

Viele then asked ChatGPT to create a grocery list according to the specific meal plan it had created.

"It gives me a grocery list … of every single ingredient, everything that I need," she said. 

"And it categorizes by produce, pantry, meats."

Viele’s TikTok video currently has nearly 3 million views. She told Fox News Digital that, as a person who works in tech, ChatGPT immediately intrigued her. 

"I probably have asked ChatGPT 200 questions before landing on the idea of using it for meal plans and workout plans," she wrote in a text message.

AI HEALTH CARE PLATFORM PREDICTS DIABETES WITH HIGH ACCURACY BUT 'WON'T REPLACE PATIENT CARE'

As an endometriosis sufferer of nearly 10 years, Viele said she’d done months’ worth of research to nail down a diet that would help reduce inflammation, pain and bloating.

Viele asked ChatGPT to create a seven-day meal plan for her that is endometriosis-friendly, good for hormone imbalances in women and helpful in reducing inflammation. (iStock)

"I had a rough idea of what foods are good [for endometriosis] and which to avoid," she said. 

"But putting it all together in a cohesive schedule/plan was a bit tedious, so ChatGPT impressed me there."

Viele encouraged others to try out ChatGPT for meal planning and recipe building.

AI AND HEART HEALTH: MACHINES DO A BETTER JOB OF READING ULTRASOUNDS THAN SONOGRAPHERS DO, SAYS STUDY

"Like everything, use self-discretion and your own judgment," she added. "It should be used as a helpful tool, not as the whole truth."

The ChatGPT logo on a laptop computer arranged in the Brooklyn borough of New York, US, on Thursday, March 9, 2023. (Gabby Jones/Bloomberg via Getty Images)

Tech expert Mike Pell, director of The Microsoft Garage, reacted to the life hack in an email sent to Fox News Digital.

He considered it a "great example of how ChatGPT is becoming a valuable tool for everyday things."

He also said, "Seeing the wonder at how well it did and the excitement of [Viele's] realizing what’s now possible is priceless."

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Pell emphasized Viele's realization of the "level of detail and clever choices" spawned by ChatGPT to complete her request. 

He added, "Systems like this will continue to learn from these early interactions and improve over time."

"While ChatGPT may be a resource for developing a healthier meal plan, I would like to see more conversation between patient, licensed nutritionist and physician to determine what is best for the patient," said one doctor. (iStock)

Nicole Saphier, M.D., a Fox News medical contributor and board-certified radiologist who also serves as director of breast imaging at Memorial Sloan Kettering Cancer Center-Monmouth in New Jersey, told Fox News Digital, "Diet, exercise and overall lifestyle are crucial when it comes to maintaining certain health ailments. I encourage anyone suffering from acute or chronic diagnoses to improve their diet to include more nutritious foods and decrease foods that may increase bodily inflammation."

"The problem I foresee with ChatGPT and other AI is that it is ultimately biased."

She added, "While ChatGPT may be a resource for developing a healthier meal plan, I would like to see more conversation between patient, licensed nutritionist and physician to determine what is best for the patient."

CLICK HERE TO GET THE FOX NEWS APP

Dr. Saphier said further, "The problem I foresee with ChatGPT and other AI is that it is ultimately biased. Ultimately, those companies that pay for more advertisements will be incorporated into the algorithms."

She noted, "While the recipe and foods may be healthy, often there are less expensive options that will have similar effects on one’s health."

Angelica Stabile is a lifestyle writer for Fox News Digital.

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Herby rotis and mung bean curry: Yotam Ottolenghi’s Indian-inspired vegetarian feast – recipes - The Guardian

It’s a time of the year when there’s a gear change in what I want to eat. The new season makes me race even more quickly towards fresh vegetables, herbs and spices, and I often find myself eating only vegetarian and vegan dishes for days on end, and without even consciously trying to. The veg doesn’t have to be freshly sun-kissed and perfectly seasonal, either – the bags of peas and spinach in the freezer are still on heavy rotation, and the dried pulses remain a staple – but the resulting dishes, when everything comes together in sunny harmony, so often remind me of (and whet my appetite for) the heat of the sun.

Potato, spinach and peas with spicy tomato oil and yoghurt (pictured top)

This dish is inspired by the enormously popular combination of potatoes and peas of the classic aloo matar, a staple of north Indian cuisine. The spicy tomato oil and yoghurt add an entirely new element that works wonderfully well. Serve with plain rice or rotis (see recipe below).

Prep 15 min
Cook 25 min
Serves 4

3 waxy potatoes (500g), peeled and cut into 2cm x 5cm wedges
2 plum tomatoes (180g)
90ml vegetable oil
1½ tsp cumin seeds
1 medium onion, peeled and finely chopped (180g)
Fine sea salt
2 garlic cloves, peeled and crushed
20g fresh ginger, peeled and finely grated
¼ tsp ground turmeric
250g fresh or defrosted frozen peas
250g defrosted frozen spinach, squeezed dry
1 tsp chilli flakes (or less if you prefer things less spicy)
1 tsp black mustard seeds
2 tsp tomato paste
75g plain yoghurt

Bring a medium saucepan of well-salted water to a boil, then add the potato wedges and cook for 12 minutes, until cooked through. Strain through a colander set over the sink, set aside to drain well and wipe out the saucepan.

Meanwhile, set a small sieve over a small bowl and, using the coarse side of a box grater, grate in the tomatoes, discarding the skins as you go, then set aside.

Return the pan to a medium-high heat, add 60ml of the oil and, once it’s hot, add the cumin, onion and a teaspoon and a quarter of salt, and cook, stirring occasionally, for five minutes, until translucent. Stir in the garlic, ginger and turmeric, cook for a minute until fragrant, then pour in the strained tomato water from the bowl. Using a spoon, release any bits stuck to the bottom of the pan, then stir in the peas and spinach, and cook for another five minutes, until all the moisture has cooked out and the vegetables are nicely coated in the oil.

Meanwhile, put the remaining two tablespoons of oil in a small frying pan on a medium heat. Once hot, add the chilli flakes and mustard seeds, and cook for a minute, until they start to pop. Add the grated tomato pulp, tomato paste and a quarter-teaspoon of salt, and cook for three minutes, until the oil separates and the tomato darkens in colour.

Stir the potatoes through the spinach and peas, and cook on a medium-high heat for a minute or so, just to heat through, then transfer to a serving platter. Spoon on the yoghurt and serve with the tomato oil drizzled over the top.

Aubergine and mung bean curry with coriander cream

Stewed mung beans appear in various forms in multiple cultures, and especially throughout Asia and the Middle East. This very aromatic and spiced version has quite a kick of chilli heat, but that’s tamed by the coriander cream. Serve as a spread with this week’s other two dishes, or just as it is with plenty of rice.

Soak 30 min+
Prep 25 min
Cook 40 min
Serves 6

For the curry
160g dried mung beans
¼ tsp bicarbonate of soda
2 medium onions (300g), peeled and thinly sliced
5 garlic cloves, peeled and thinly sliced
20g fresh ginger, peeled and finely grated
20g fresh turmeric, finely grated
2½ tsp garam masala
2 red chillies (20g), thinly sliced (remove and discard the pith and seeds if you prefer less heat)
60g coconut cream, plus 100g extra for the coriander cream

For the aubergines
9 baby aubergines, or two regular aubergines (560g), cut lengthways into quarters from the base and leaving the stems attached
4½ tbsp olive oil
Fine sea salt

For the coriander cream
30g bunch coriander, 1 tbsp leaves picked and reserved
2 limes, juiced, to get 2½ tbsp

First, soak the mung beans. Put the dried beans in a colander, wash in lots of cold water, then tip into a bowl and add the bicarb. Add just-boiled water to cover, then leave to soak for at least 30 minutes to an hour, or overnight, until the beans have slightly softened.

Heat the oven to 240C (220C fan)/475F/gas 9. Put the aubergines and a tablespoon and a half of olive oil in a bowl with half a teaspoon of salt, toss to coat, then put skin side down on a large oven tray lined with baking paper. Roast for 20-25 minutes, until the aubergines have softened but are still holding their shape.

Meanwhile, put the remaining three tablespoons of olive oil in a large saute pan for which you have a lid and set it over a medium-high heat. Add the onions, garlic, ginger, turmeric, garam masala and chillies, and cook, stirring frequently, for 10 minutes.

Drain the mung beans, then add to the pan with 800ml fresh cold water and three-quarters of a teaspoon of salt. Stir to combine, bring up to a simmer, then turn down the heat to medium, cover and cook for 15 minutes, until tender.

Stir in 60g of the coconut cream, then add the aubergines, cover again and cook for another 10 minutes, until the aubergines are soft and the cooking liquid has thickened. Take off the heat and set aside, still covered, to rest for five minutes.

Meanwhile, make the coriander cream. Put the remaining 100g coconut cream in a food processor with the coriander, lime juice and a quarter-teaspoon of salt, blitz smooth, then scrape out into a bowl.

Spoon half the coriander cream all over the curry, scatter over the reserved coriander leaves and serve with the remaining coriander cream on the side.

Herby ghee rotis with preserved lemon pickle

I have a real fondness for lemon pickles, and this one, which makes use of preserved lemons as a welcome shortcut, is no exception. These rotis freeze very well, so if you can’t make use of them all, freeze the leftovers individually between sheets of greaseproof paper and wrapped in reusable kitchen wrap for up to a month. To make the rotis vegan, swap the ghee for olive oil.

Prep 15 min
Cook 30 min
Makes 8

160g wholewheat flour
160g plain flour, plus extra for dusting
30g parsley leaves, finely chopped
2 spring onions, trimmed and finely chopped (30g)
30g ghee, melted (or olive oil), plus 50g extra for brushing
Fine sea salt, plus flaked sea salt, to finish

For the preserved lemon pickle
90ml sunflower oil
2½ tsp black mustard seeds
½ tsp fenugreek seeds
½ tsp sweet smoked paprika
4 tsp aleppo chilli flakes
200g preserved lemons, hard pith and seeds discarded, skin and flesh chopped into ½cm pieces
¼ tsp caster sugar

First make the dough. Put the two flours, two thirds each of the parsley and spring onions, 200ml cold water, the ghee and a teaspoon and a quarter of salt in a large bowl. Mix well to combine, then knead by hand for about five minutes (or in a stand mixer with the dough hook for about three minutes). You should end up with a slightly sticky dough, but do not be tempted to add more flour. Cover with a tea towel and set aside to rest for 20 minutes.

Meanwhile, make the lemon pickle. Put the oil in a small saucepan on a medium heat and, once it’s hot, add the mustard and fenugreek seeds, and cook for 30 seconds, until fragrant. Stir in the paprika and aleppo chilli, then add the chopped preserved lemon and sugar, cook gently for three minutes, then take off the heat and leave to cool.

To make the rotis, lightly flour a work surface, then knead the dough into a smooth ball. Divide this into eight equal 70-75g pieces, roll each one into a ball, then cover with a clean tea towel.

Now prepare your roti cooking station. Put a medium frying pan on a medium-high heat for five minutes. Put the remaining 50g melted ghee and the remaining parsley and spring onions in a bowl and stir to combine – I use a pastry brush to do this. Put a clean tea towel on a plate. You are now ready to roll.

Sprinkle a little flour on the work surface and, using a rolling pin, roll one of the balls into an 18cm-wide disc (don’t worry if it’s not perfectly round). Shake off any excess flour, if need be, then lay the disc in the hot pan and leave to cook for a minute to 90 seconds, until the top of the roti is just starting to bubble. Brush the top with the herby ghee mixture, then flip over the roti and brush the other side with ghee. Cook for another minute, until small golden patches start to appear on the base, then take off the heat and transfer to the tea towel-lined plate. Sprinkle a little flaked salt on the cooked roti, fold the tea towel over the top to keep the roti warm, and repeat with the remaining dough balls and herby ghee.

Serve the rotis warm with the bowl of pickle in a bowl on the side.

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20 Appetizer Recipes You Can Make With Cream Cheese - Southern Living

Cream cheese is perhaps one of the most versatile cheeses you can buy. From casseroles to desserts to side dishes, it's used in a wide variety of recipes. While cream cheese is a very versatile ingredient, appetizers are perhaps one of our favorite ways to make use of the refrigerator staple.

While we'll always love pouring a jar of pepper jelly over cream cheese for an instant appetizer, we've rounded up a list of other easy and delicious appetizer recipes you can whip up with the block of cream cheese in your fridge.

Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Kay E. Clarke

The classic appetizer of cream cheese and pepper jelly gets an upgrade with the addition of jumbo shrimp and seasoned crackers.

Hector M. Sanchez Styling: Caroline M. Cunningham

A filling made with cream cheese and chicken offers a nice contrast to the spicy  jalapeno chiles.

This recipe turns the flavors of the classic sandwich into a crowd-pleasing dip.

Caitlin Bensel; Food Styling: Torie Cox

No party is complete without a cheese ball. Just make sure your cream cheese is softened before you begin making it.

Photographer: Antonis Achilleos, Prop Stylist:Christine Keely Food Stylist: Chelsea Zimmer

This cheesy dip comes together in just 10 minutes and doesn't require any cooking.

Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

We swapped the traditional pepper base for okra in this stuffed poppers recipe.

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely

This recipe gives sausage balls a creamy upgrade thanks to the addition of a block of cream cheese.

Photographer: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Kay Clarke

In addition to a block of cream cheese, this ultra-cheesy dip also calls for 6 ounces of sharp Cheddar cheese and 6 ounces of Pepper Jack cheese.

This slow-cooker dip couldn't be easier. Simply dump all of the ingredients into the crock and you'll have a warm, cheesy appetizer in about 2 hours.

Caitlin Bensel; Food Styling: Emily Nabors Hall; Prop Styling: Christina Daley

These pepper poppers come together in just 30 minutes with 5 ingredients.

Photographer: Greg DuPree, Food Stylist: Emily Neighbors Hall Prop Stylist: Christine Keely

Whipped cream cheese is the ideal base for a homemade cranberry-jalapeño salsa.

Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn

Frozen pretzel bites help this dish come together easily.

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely

As shown, crisp vegetables are great for scooping up this cheesy dip but pita chips are a good option as well.

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely

Deli ham and pecans add an extra layer of heartiness to this classic cheese ball.

Hector Manuel Sanchez

Make sure to reserve the scallions to add once the dip is finished cooking.

James Ransom, Prop Stylist: Christine Keely, Food Stylist: Ruth Blackburn

Serve these miniature cheese balls with extra crackers in addition to the cracker that's placed on top of each one.

Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Think of this baked dip as a slightly elevated version of cream cheese and pepper jelly. The goat cheese mixture can be made ahead and stored in the refrigerator.

Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

Chorizo sausage adds some extra spice to this stuffed chile appetizer.

Antonis Achilleos; Prop Stylist:Christine Keely; Food Stylist: Chelsea Zimmer

This Kentucky staple is a refreshing spread that's made with cream cheese and cucumbers.

Hector Manuel Sanchez

In addition to cream cheese, this cheese ball recipe also calls for feta cheese as well.

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YouTuber Max Miller’s New Cookbook Is a Journey Through Recipe History - Eater

Max Miller is a proud, self-described history enthusiast, even though he’s quick to admit that he’s not a professional historian with extensive academic credentials. Instead, he’s more of a freelance nerd, who spends his time reading pretty much anything he can get his hands on about historic recipes. “I don’t have formal training,” he says. “It’s just a passion, I love history. I took a lot of history classes in college and I’ve been devouring history books and documentaries since I was a little kid.”

In February 2020, just before the COVID-19 pandemic forced us all to stay inside and spend too much time staring at our screens, Miller launched a YouTube channel called Tasting History, a place where he recreated recipes from various historic eras. The channel was a sleeper hit, and now boasts 1.7 million subscribers who tune in to watch Miller make medieval-style French toast and a tiger nut cake recipe prepared in ancient Egypt.

The success of his channel led to a new cookbook, Tasting History: Explore the Past Through 4,000 Years of Recipes, released earlier this week. Eater sat down to talk with Miller about this collection of ancient recipes, whether or not he expects anyone to actually try to make most of them, and what modern cooking conveniences he loves most.

Eater: Your new book, Tasting History, is extensively researched. One thing I noticed is that the recipes come from different types of documents and records. In what types of books or records did you find the best recipes?

Max Miller: Actual cookbooks, obviously, are definitely the easiest. But the further we go back in time, the less available those are. One thing I rely on a lot is newspapers; they’ve included recipes since their advent in the 17th century. Before then, I tend to look to things like poetry, or for writings from someone who’s describing a different culture than their own. Throughout history, it’s somewhat rare for people to write about their own food. In Europe and in China, people wrote recipes down, but a lot of cultures passed that information orally. Or it was just culturally understood; there was no need to write down how to make rice because everyone just knew what that dish was.

When someone goes to a new place, though, they write that information down, because it’s new to them. Especially in the early medieval period, the 10th, 11th, and 12th century, there were travelers, largely from the Arabic world, writing about the foods they came in contact with through their involvement with the spice trade. You can find wonderful descriptions of food in those writings; I can build a recipe from those. But you have to be careful, because this person is an outsider, and who knows if they’re faithfully writing down what they’re seeing? Sometimes, you just can’t tell.

Your YouTube channel, Tasting History, has tons of subscribers. Were you surprised to find out that so many people were interested in the intersection of history and food?

It shocked me. The reception was great pretty much right off the bat, even within the first couple of months. I expected it to be a very niche audience. What surprised me the most, pleasantly, was the reception to the history portion. I thought I would talk to people about food and covertly make them learn some history at the same time, but it’s the history part that my viewers seem to enjoy the most.

Because you approach the subject from a lay background, have you had any run-ins with historians over the disputed historical origins of some specific food?

Usually, I’m getting kudos from professionals. There aren’t a lot of food historians out there, which means that it’s a pretty small world. Ken Albala, one of the most prominent food historians, is a huge supporter of the channel and of the book. I try to make it very clear to people that there’s a difference between what I do and what a real historian does. I have a lot more freedom. A real historian’s job is to take their feelings out of what they’re interpreting, and take this 10,000-foot view. I don’t make an attempt to do that at all. I love relying on first-person accounts, and first-person accounts almost never make for good academic history because everyone puts their own individual spin on things. But they do make for very, very good storytelling.

It can, however, be easy to fall into these little traps laid by previous historians, and that’s true in any discipline. In the 19th century, it was not uncommon for Victorian scientists to simply make details up in order to make a story work. If they had a set of facts that they couldn’t connect, they would just make up a story to connect them. That wasn’t frowned upon then, which means that it can sometimes be hard to separate truth from fact, especially when that story has been repeated by lots of reputable sources.

What are the common threads that you see across different time periods? What specific dishes or preparation methods show up over and over again?

Every single culture has bread, and it’s so important to every culture that even when it goes bad, people still figure out a way to use it. The mixing of sweet and savory foods is also something you see throughout the years and all over the world. People would add honey, or sugar, or date syrup to a dish that we would normally think of as a dinner entree. Sometimes I’ll do a video where I’m mixing sugar and spices together and putting it on meat, and I get so many comments that are like “this is just weird.” But then I remind them about barbecue. Do you eat barbecue? Because that’s what barbecue is. And speaking of barbecue, that’s a very medieval dish in itself, and a technique you find all over the world.

Do you view Tasting History as a history text or a practical cookbook? Do you think people will actually make everlasting syllabub, a cream-wine concoction, or saffron-hued Sally Lunn buns?

I hope people do make them! Some of the dishes, if you make them, you’ll make them once, but others can become a staple. Everlasting syllabub is basically just sweet, boozy whipped cream. It’s delicious, and it’s super easy. But then there are those, like blood soup from ancient Sparta, that I imagine most people probably won’t try to tackle, even if they’re interested in the dish and its origins. Maybe that’s part of the fun, sussing out which recipes you should actually make now and which can stay in history.

Are there any modern ingredients that you’ve become especially grateful for after making so many recipes without modern ingredients?

We complain about refined white flour, because a lot of people think it isn’t particularly healthy, and it isn’t as flavorful as some other flours. But it’s so easy to work with, it’s so reliable. I truly appreciate modern flour: Ancient flours can be so hard to work with, and your end result isn’t this light, fluffy bread. And just the grocery store in general: Throughout history, and in many parts of the world today, people devote so much time to getting and preparing food. Thanks to the supermarket, it’s so easy. Being able to go to the grocery store or out to eat at a restaurant is something that I think we should be a little more grateful for.

Are any of these historic recipes now mainstays in your own regular cooking rotation?

Everlasting syllabub is definitely one of them. I really do love it. The hummus kassa, which is a 14th century Egyptian recipe for hummus, has tons of different spices and nuts and oils, and it’s much more complex than a modern hummus. It’s fantastic. And even if I’m making a more simple hummus, I can add some of those ingredients to give it the kassa flair. You don’t necessarily have to make these recipes, but it’s fun to think about how they influence how we make food today. Some things shouldn’t be forgotten.

This interview has been edited and condensed for clarity.

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