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A 12-Course Vegan Feast at Craigie On Main in Cambridge, MA
Last week, I issued a challenge to Tony Maws, the chef at Craigie on Main in Cambridge: serve a multi-course tasting menu to myself and my meat-eating father, without letting him catch on that there is no meat in his food. The whole goal was to prove to him—a hardcore meat eater—that food can be every bit as diverse, flavorful, and satisfying whether it's got meat in it or not.The Vegan Experience Day 28: Final Thoughts As a Part-Time Vegan
It's been four weeks of complete veganism, and I'm finally back on my regular diet again. Well, that's a bit of a stretch, considering the fact that I don't think I'll ever go back to eating the way that I did before. For the past few days, the first question most people have asked is, "so what did you eat to celebrate?" It's a surprising question because to me, celebration implies that somehow eating meat for the first time in a month is a reward, something I had been working my way towards. Here are some last thoughts on the past month of dining.Spicy Peanut Noodle Salad with Cucumbers, Red Peppers, and Basil (Vegan)
During the summer of 1999, I subsisted almost solely on the cheapest menu item at the Chinese food truck: peanut noodle salad. A little spicy, a little sweet, a little salty, chewy Chinese noodles with cucumbers, peppers, and scallions coated in a chunky peanut sauce was a tasty, filling meal that I only occasionally got tired of. Had I known how easy it is to make at home, requiring not much more than a few pantry staples and some fresh vegetables, I would have even been able to add some cheap gin to fully flesh out my minibar.The Vegan Experience, Day 27: Vegan Fast-Food Options
Today's lesson: if you are traveling on a bus for 4 1/2 hours, bring your own lunch. I was in such a rush this morning that I accidentally left my cold sesame noodle salad (not many noodles, lots of cucumbers, peppers, and other vegetables) sitting in the fridge. Luckily, the MegaBus makes a stop in Connecticut right around lunchtime. Unluckily, the only thing available on the side of the highway in Connecticut is fast food.15-Minute Creamy Tomato Soup (Vegan)
Canned tomato soup is all fine and good in my mind, but when I actually taste it these days, the nostalgia disappears in a puff of high fructose corn syrup-scented smoke. Cloyingly sweet and one dimensional, it's a tough dish to swallow. The good news: Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.The Vegan Experience Day 26: The Feed-A-Meathead Challenge
My dad is what you'd call a meatatarian. He's always loved all things meaty, the fattier the better. Aged rib eye steaks and medium-rare prime rib covered in compound butter. Foie gras seared until crisp with a liquid custard center. Pork belly confit'ed in its own fat, served deep fried and crispy. Slabs of fat-laced tuna belly. Grilled hamachi collar bones. Potatoes cooked in goose fat. Peking duck with crispy skin, and anything served with bacon. You get the idea. Why am I telling you this? Because here is my goal: I'm going to get my dad to eat an entirely vegan meal without even noticing it.The Vegan Experience Day 25: Can Vegans Still Enjoy Pizza?
The key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust.Vegan: Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney
Jalfrezi is not as popular with the U.S. audience as it is in Britain (yet), but it seems that as palates are shifting and folks are becoming more and more accustomed to spicier foods, jalfrezi is getting primed to win over this side of the pond as well. With its origins in China, jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry.The Vegan Experience, Day 24: Miracle Ingredients and New Pantry Staples
As a vegan of three and a half weeks, I've discovered that there's a whole new set of these ingredients,and I've gradually been honing my pantry, stocking up on my favorite ones so that eventually, I hope to have just as large a selection to choose from. Here are a few of my go-to's thus far: soy sauce, miso paste, good olive oil, vinaigrettes, and more.Hot Topics: Technique of the Week | The Food Lab
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Snapshots from Japan: Street Fair Food in Kyoto
The Japanese aren't big snackers. Indeed, it's frowned upon to eat while walking. Which is not to say that the street food isn't delicious. It is, and just like at a midwestern state fair, foods tend to rely heavily on easy-to-do-outdoors cooking techniques like deep-frying and grilling. Sweet, tangy Kewpie mayonnaise is nearly ubiquitous, as are the many minor variations of Worcestershire-based Japanese-style barbecue sauce. Peep through the slideshow for a full look at what you can get in a typical street fair.
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