'CIA' on Serious Eats

Video: Ruth Reichl on Street Food and Her Career Cluelessness

This great one-on-one with Ruth Reichl was taken at CIA's Greystone campus in California last month at the "Street Food of the World" conference. Reichl goes into the deeper anthropological significance of street food, explaining that her mom used to throw dinner parties in their cramped New York City apartment but didn't want any guests to actually smell the food (since that was associated with the dirtiness of cooking). Street food today, in all its smelly-kebab-smoke glory, is the exact opposite. When asked what she wants to do next in three words, she responds "I don't know!" Well, hey, that's three words, Ruth! The video interview was conducted by Washington, D.C.-based food writer Michele Kayal, who blogs at The... More

Cook the Book: 'Techniques of Healthy Cooking'

This week's Cook the Book continues in a healthy vein for the month of January with The Culinary Institute of America's Techniques of Healthy Cooking. Though almost textbook-like in format and heft, it's anything but dull—what with its beautiful full-page photos and handsomely laid-out recipes, complete with nutritional information (of course) and additional metric measurements. Besides recipes, five of which we'll be excerpting this week, Techniques of Healthy Cooking includes chapters on healthy diets and ingredients, and one on developing your own healthy recipes and menus. If you're keeping true to your resolution to lose weight or eat better, this book could serve as your primer. Win This Book As is the case with our weekly Cook the Book feature,... More

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