gaobi

74 Flips | 5 Magazines | 2 Likes | 4 Following | @gaobi | Keep up with gaobi on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “gaobi”

Rachel Roddy’s classic Neapolitan puttanesca sauce recipe

There are various stories about the origins of <i>spaghetti alla puttanesca</i>; various translations, too: whore’s spaghetti, tart’s spaghetti; I have even heard it called lady-of-the-night spaghetti.<p>As much as I like Neapolitan tales of seductively coloured clothes, satisfied customers and meals cooked …

Italy

The 8 Best Spring Cocktails

It's time for bright colors and fresh fruit.<p>Ah, spring, when you are reminded what it feels like to not be perpetually tense with chill. Let's celebrate the season with a drink. Spring cocktails don't need to be so heady as to fortify you for your next trip into the freezing cold. These are …

Rum

Rachel Roddy’s four bean-based recipes suitable for vegans

Friday nights at Pizzeria Remo run like boisterous clockwork. Whether you’ve been going there all your life, or it is your first visit, the routine is always the same. You put your name and number on a list, then stand in line until you’re called, the disorderly queue spilling from the pavement …

Italian Food

Anna Jones’s recipe for savoury gruyere and pumpkin pie

It’s pumpkin week. My early years in California fostered a fascination with all things Halloween, and as such I have a particular affection and wonder for pumpkins. Right now, the greengrocer’s shelves are groaning with more cooking varieties than you will see for the rest of the year, along with …

Gruyere

Not just for nanna: five delicious ways to discover a love of sherry

Is sherry cool again? It depends on who you ask. Within the liquor industry, sherry has been hot property for some time: no self-respecting sommelier or cocktail bartender would profess their ignorance about the fortified wines of Spain’s Jerez region. In tandem with this interest, the quality of …

Whiskey

Here are the winners of this year’s Nebula Awards

The best science fiction and fantasy stories from 2016<p>The Science Fiction and Fantasy Writers of America is currently holding its annual conference in Pittsburgh, Pennsylvania this weekend. This evening, the organization announced the winners of this year’s Nebula Awards, recognizing some of the …

Science Fiction

Can’t afford the finest wines from Burgundy and Bordeaux? Try these instead

There was a time, and it’s really not all that long ago, when the finest wines available to humanity were just about within reach of ordinary mortals. Sure, Bordeaux’s first growths and the great grand crus of Burgundy have always been more expensive than other bottles. But not that much more. Not …

Wine & Spirits

Read an excerpt from Taiyo Fujii’s upcoming sci-fi novel, Orbital Cloud

This Japanese novel earned the country’s highest honor for science-fiction writing<p>In 2015, Haikasoru — a small press dedicated to importing Japanese fiction into the United States — published Taiyo Fujii’s first novel, <i>Gene Mapper.</i> It’s an intriguing book about biohacking and genetically modified …

16 science fiction and fantasy novels you don’t want to miss in January

Curl up this winter with a good book<p>It’s a new year, and just in case you wanted more to read after all the great books that 2016 gave us, prepare yourself. 2017 is going to have a ton of new books to dive into.<p>I always like January for this reason: it’s a good time to take a look at the rest of …

Salted Butter Caramel Ice Cream recipe

27K<p>6K<p>16<p>Shares 33K<p>When I was finalizing the recipes in The Perfect Scoop, I wrote too many recipes and needed to make room for all the other stuff …

Ice Cream

Food in books: the Yuk Hwe (Korean beef tartar) in The Vegetarian

<i>I couldn’t think of her family without also recalling the smell of sizzling meat and burning garlic, the sound of shot glasses clinking and the women’s noisy conversation emanating from the kitchen. All of them – especially my father-in-law – enjoyed yuk hwe, a kind of beef tartar. I’d seen my</i> …

Time I

Rachel Roddy’s roast tomatoes with breadcrumbs

The last time I baked a batch of tomatoes was last August, in the sun, on a flat rooftop in Gela in south-east Sicily. I had laid out several dozen tomato halves on a board, and balanced the board between two chairs next to the bright blue water tank, under the searing Sicilian sun. It clearly …

Tomatoes

Gut by Giulia Endere review – a celebration of our most under-rated organ

German medic Giulia Enders is on a mission to explain “why the gut is so fascinating”. This amusing and delightfully frank primer on our intestines, translated by David Shaw, is crammed with amazing biological facts (“the surface area of our digestive system is about a hundred times greater than …

Digestion

Nigel Slater’s chorizo and chickpea balls recipe

The recipe<p>Remove the skins from 220g of soft cooking chorizo (that’s about 3 sausages), then break the chorizo into the bowl of a food processor. Drain and rinse a 400g can of chickpeas, then tip half of them in with the chorizo. Process the meat and pulses to a smooth paste, then scrape into a …

Chickpeas

The sugar conspiracy

Robert Lustig is a paediatric endocrinologist at the University of California who specialises in the treatment of childhood obesity. A 90-minute talk he gave in 2009, titled Sugar: The Bitter Truth, has now been viewed more than six million times on YouTube. In it, Lustig argues forcefully that …

Diabetes

Readers’ recipe swap: Chickpeas

It might be a pale legume with a dry, crumbly nature, yet the chickpea is a culinary force to be reckoned with. Dried and ground, it makes a mean pancake; boiled and crushed with tahini and garlic, a paste that can divide and conquer; and slow‑cooked, the kind of stew you want to climb into and …

Chickpeas

Nigel Slater’s lentil recipes

There’s a surfeit of lentils in the cupboard. Not only beautiful lentilles du puy, those diminutive beads the colour of country roof slates, but the less fashionable yet equally delicious brown lentils. This is the common variety – the sparrow of the pulse world – and it has a warm, spicy note and …

Onions

Maple Pecan Sticky Buns

99<p>62<p>Shares 161<p>I’ve never been a huge fan of sticky buns because I find many of them teeth-screamingly sweet. That said, these dial down the sweetness …

Baking

How to Make the Best Hot Chocolate, According to the Experts

With January comes the excitement of a new year, resolutions, layers, and the inevitable moment the temperature reads, “Feels like -4° F." For those freezing mornings and cozy winter nights, there's warming, filling, silky, chocolate-y hot chocolate to make us feel better and help us thaw out.<p>To …

Dessert

Potato Recipe of the Year: Crispy Salt & Vinegar Potatoes

Add the halved potatoes, kosher salt, and vinegar to a large pot. Add enough water to cover the potatoes by an inch and bring to a boil. Boil for 25 …

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef<p>Author: Alyssa<p>Prep time: 10 mins<p>Cook time: 4 hours<p>Total time: 4 hours 10 mins<p>Beef that slow cooks to tender melt in your …

Cooking

Why You Shouldn't Pair Cheese with Wine (Plus 10 Tips for Building a Better Cheese Plate)

<i>Because the best thing to pair with cheese is more cheese.</i><p>Portland, Oregon is full of surprises: Turn a corner and you're in the middle of the largest wild park in the country, ask for directions and you'll leave the conversation with a recommendation for the best local cider, and order "omakase" …

Ceramics

Almond Bread Pudding with Salted Caramel Sauce

8 to 10 Servings<p>Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. To save time, feel free to replace the almonds and butter with 1/2 cup store-bought roasted almond butter (no added sugar). Just stir in the salt and almond extract and it's …

Baking

The Top 5 Books To Read This Summer

I tried to read on a beach once. I got the very first Kindle. It didn’t have many books available but what it did, I downloaded and tried to read.But …

Self-improvement

Whole roasted cheesy cauliflower recipe

The outside of the cauliflower – thanks to the yoghurt and cheese – turns golden and crisp, while the inside is sweet and tender<p>To serve, just cut out wedges or slices – and if you’re not on a health kick then I’d insist on a cheesy sauce to drown it with.<p><b>SERVES</b><p>4-6<p><b>INGREDIENTS</b><p>1 medium …

Cauliflower

Jack Monroe’s red bean soup with dumplings

Regular readers will know that I am near-fanatical about the humble kidney bean, a throwback to the days when a can was 17p on the bottom shelves of the supermarket (now nearly twice the price two years later). I mashed them into burgers, padded out chillis, plumped up a goulash – my love for the …

Food Preservation

Jack Monroe’s energy-saving cassoulet – recipe

I used to cook long, slow dishes such as casseroles or curries in my dressing gown. Not as my attire of choice, but to save energy, as a makeshift layer to swaddle the pot, which then went into a cardboard box. I’d never written about it, because I thought I’d gone a step too far. I recently …

French Food

Nigel Slater’s crumbled lamb with roquefort recipe

The recipe<p>Put 6 large lamb cutlets on a chopping board and flatten them slightly, using a cutlet bat or rolling pin. They shouldn’t be more than a couple of centimetres thick.<p>Put 100g of white bread, crusts included, into the bowl of a food processor. Drop a heaped tablespoon of thyme leaves into …

Nigel Slater’s vegetarian Christmas dinner

The year is galloping towards Christmas and I still have much to do. Some of which means making sure that anyone who doesn’t wish to eat meat has something good to tuck into. This year on my Christmas table it’s a mushroom “bourguignon”, thick with all manner of mushrooms amid a cloud of butternut …

It’s roasted veg, but not as we know it

If you type “roast vegetables” into Google Images, you will see hundreds of amazingly similar photographs of the same dish: peppers, carrots, onions and whatever else the cook had to hand, chopped up and tossed in oil and roasted until soft with a few burnt bits around the outside. This is the dish …