There’s a lot more to potatoes than meets the eye, and the choice of which potato to use in a recipe can have a huge impact on the results. The most important variation comes in the form of starch, the long, sometimes branched chains of bonded sugars that store energy in potatoes and most plants.
While in Vermont last weekend, my darling little sister sent me an article about how much snow has fallen on Boston, because I hadn’t really noticed the newly-formed mountains all over the city. The article concluded with the incredibly depressing statistic that the last three weeks have given Boston more snow than Chicago has ever
I won’t lie to you: gnocchi are a little tricky. They need some time and some love, and approximately every bowl in your kitchen. But for all of their intimidating reputation, these fat little potato pillows were actually pretty fun and relatively simple to make. And at the end of it all, oh boy. It’s
Beans, beans, the magical fruit We all know the song, but our dear friend Harold McGee puts it slightly more tactfully: “Several chemical constituents of beans are responsible for an uncomfortable, sometimes embarrassing consequence of eating legumes: the generation of gas in the digestive system” (On Food and Cooking, 486). Why do beans have this