Whole Foods ‘Home Ec 365’ is Bringing You Free Cooking Classes Online

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Between shelter-in-place mandates and the obvious social distancing that’s been taking place for more than five months, we’ve all learned some new skills. Embracing some of those things was enjoyable, like learning to meditate, speak a new language, or skateboard. Others were necessities like cooking, mixology, and ignoring your body odor after not showering for a week.

Though, companies have certainly tried to make money off our resistance to learning with increased curbside and delivery options, as well as cocktails-to-go. No one is complaining about cocktails-to-go, but sometimes you have to just figure the damn thing out yourself. On August

BBC – Travel – Japan’s unknown indigenous cuisine

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On a crisp autumn morning in Hokkaido, Japan’s northernmost island, Sachiko Hoshizawa was meticulously setting out bowls and plates. Immaculately styled in a cheery yellow apron, she ensured that the long tables in front of her had the right selection of crockery, chopsticks and mixing bowls. She then turned to prepare the ingredients, carefully placing pieces of salmon, kelp, potato, carrots and spring onions on the counter of the small kitchen. Finally, she surveyed the scene and stood back behind the counter, perfectly poised with a TV-ready smile on her face, ready for the eager queue of people to swarm

Napa Farmers Market: Cooking tips for market fare | Freshly Picked

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1 cup grated queso seco or Parmigiano Reggiano

Kosher or sea salt and freshly ground pepper to taste

Freshly ground pepper to taste

In the bowl of a food processor or blender, combine the garlic, cilantro, pumpkin seeds and lime juice. Process just until the cilantro is chopped. With the motor running, drizzle in about two-thirds of the olive oil. Scrape down the bowl and add the cheese; process to combine. With the motor running, drizzle in the remaining olive oil. Scrape down the bowl and add salt and pepper to taste.

Watch now: Here’s how to regrow green onions

‘A Feast of Serendib’: A culinary journey to Sri Lanka is a celebration of diversity | Food

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Central to the cuisine, she writes, is dark-roasted curry powder, goraka (a fruit similar to tamarind, not used, however, by her Tamil family), red rice, plenty of chili heat, curry leaves, coconut milk, shredded coconut, dried Maldive fish and “a touch of tang from vinegar, tomato, tamarind or lime.

“We also eat a wide variety of fish, poultry and meat dishes, which I think is somewhat unusual in South Asia, given religious prohibitions, but can be traced to a long-standing multi-ethnic and multi-religious population.

“A Feast of Serendib” contains a rich assortment of recipes for curries (everything from Fried Liver