Yahoo! Food • March 20, 2015
More than 60 years after her death, Mexican artist Frida Kahlo is having a banner spring in the United States.
This March has seen the opening of both an opera and a (shared) retrospective at the Detroit Institute of Art, and in May, the New York Botanical Garden will unveil a show themed on the painter’s fascination with the natural world. Along with these celebrations of Kahlo’s artwork, some attention is at last being paid to one of her lesser-known oeuvres: cooking. Continue reading “Frida Kahlo’s Double-Fried Chicken Recipe”
I had so much fun playing with Frida Kahlo’s recipe for Double-Fried Chicken and Nut Sauce for Yahoo Food that I couldn’t help tweak it to my liking. Here’s what I came up with:
Frida Kahlo’s Double-Fried Chicken
Sweet and Spicy Peanut sauce
Adapted from Frida’s Fiestas
This is not a quick weeknight meal. There are three major steps: Making the sauce, frying the chicken the first time, and then frying it the second. Unless you relish long and arduous cooking, I say break it up: Make the sauce in advance, as much as a day or two. Round one of frying can be done ahead of time if you like, though you may sacrifice some crispness. As you near the second frying time, warm the sauce on the stove, but keep in mind that the white peanut sauce will darken from snowy white to beige if you heat it for very long. Continue reading “BONUS: Updated Double-Fried Chicken, Sweet-Hot Peanut Sauce and Herbed Fritters”
NPR.org — The Salt • Feb. 13, 2015
If you were to try and list the biggest game-changers for the American food system in the last two decades, you might note the Food Network, or the writing of Michael Pollan, or maybe even the evolution of Walmart.
But you’d probably overlook NAFTA, the North American Free Trade Agreement.
And that would be a mistake, according to a lengthy report out early February from the U.S. Department of Agriculture. Continue reading “How NAFTA Changed American (And Mexican) Food Forever”