Recipe

0 Schools See the latest announcement from Dallas College. Press Release Desk , News Partner Posted Reply Press release from Dallas College: January 25,2023 (DALLAS) — A new space at Dallas College’s Bill J. Priest Center is being made available for workforce training, meetings, engagements and other events solely for the community, having already helped Dallas entrepreneurs like Monisha Clifton, who eventually launched her own baking and catering company while accessing Dallas College resources. Cornerstone Baptist Church is the start of many good memories for Clifton. The South Dallas church is where she expanded her love for baking into her own company — Moe’s Delights — a bakery business that she launched during the pandemic. “I purchased a home the month before the social distance mandate was ordered. As a way to get to know my neighbors, I baked and delivered pies using my mother’s recipe. As the pandemic went … [Read more...] about Dallas College: Dallas Collaborative For Equitable Development Provides Life-Changing Opportunities

MARFA, Texas — What remains of the Chinese immigrants who built the Southern Pacific Railroad through Seminole Canyon in the 1880s are the objects they left behind — opium pipes, rice bowls, and imperial coins buried here in the scrublands, three hours east of the desert town of Marfa. The laborers, who after brutal hours toiling in the rattlesnake-infested lands would sleep in tents near the tracks, left little of their own writing. (Their white counterparts lodged inside the train cars.) The artist Kenneth Tam was asked to come here from New York, in December 2021, to explore the canyon’s archaeological sites and piece together a story of the 3,500 laborers. His sculptures of compressed dirt and detritus, horse saddles and leather straps are on exhibit in Ballroom Marfa , a contemporary art space that was once a dance hall. Titled “Tender is the hand which holds the stone of memory,” the exhibition of the sculptures, and a video installation, examine how myths and histories of … [Read more...] about The Forgotten History of Chinese Railroad Workers Rises From the Texas Dust

This week, I frantically sent some friends the following message: “If you found MONTHS old expired cream cheese in your fridge, but it tasted and smelled normal, would you eat it? y/n.” (Spoiler: I ate it.) My cooking can, at times, be shortsighted. I’ll get jazzed to make a recipe with few plans for any of the leftover ingredients, leaving me with half-full containers that I inevitably forget about. But there’s one item in my fridge that can stand the test of time: my tub of shiro, or white, miso . Miso paste is fermented, and its high salt content protects it from mold. Depending on whom you ask, miso paste will last in the fridge for anywhere between six to 18 months. I’ve used some far older than that, and I’m still here to write this newsletter. But if you would like to avoid sending a panicked text asking if your miso is safe, here are a few ways to use it up. Soups : Recipes for soup often call for adding the miso near the end of cooking, off heat. To … [Read more...] about Three Ways to Finish a Tub of Miso

The state of the American wine industry is grim, according to a closely watched report that annually analyzes its trajectory. Winemakers and advertisers are missing out on younger consumers, the report says, by failing to produce wines that fit their budgets and neglecting to reach out to them with targeted marketing campaigns. “ State of the U.S. Wine Industry 2023 ,” which has made recommendations for more than 20 years, found that the only area of growth for American wine was among consumers over 60, said its author, Rob McMillan, executive vice president of Silicon Valley Bank in Santa Clara, Calif., and a longtime analyst of the American wine industry. The biggest growth area, he said, was among 70- to 80-year-olds. As it has in recent years, the report urged the wine industry to do a better job of appealing to younger consumers, who have many more beverage options today than baby boomers did in their formative years. Among those are craft beers, small-production spirits and … [Read more...] about The American Wine Industry Has an Old People Problem

At All’Arco, a small and busy lunch place not far from the Rialto in Venice, there’s not a lot a room to eat. So people head outside with their drinks and plates of fresh cichetti (Venetian for snacks). There are few outdoor tables, so glasses come to rest where they can, on ancient windowsills and stoops. By early afternoon, the alleys around the restaurant resemble an open-air dining hutch, lined with goblets. The ones that glow red are Campari spritzes; the orange, Aperol. Spritz culture is ingrained in the cities and towns of northern Italy, where ice-filled chalices of the classic combo — bitter liqueur and sparkling wine or water (or both) — refract sunlight on every other cafe table. You can even buy a spritz at the Venice airport before you board your plane. The drink’s footing in the United States is a bit shakier, rooted mainly in embarrassing memories from the 1970s and ‘80s of sipping bland concoctions called white wine spritzers. But that’s beginning to … [Read more...] about Bitter and Bubbly, the Spritz Evolves