Quinoa Cookies!!!

Delicious quinoa cookies from Bon Appetit

By Kate Prengaman

I love Bon Appetite magazine, it’s like porn for foodies. I just look at the pictures, fantasize about making certain dishes or tasting certain recipes, but I rarely put any of these specific fantasies into action. I love to cook, but I’m usually too busy to devote myself to the drool-worthy recipes they suggest. But last month, I saw a recipe that I couldn’t resist, and I finally made them yesterday: Quinoa Cookies!

Continue reading

Advertisements

The Tale of Tapioca

Tapioca Pudding by Dobrin Isabela, via Flickr

By Kate Prengaman

Here’s a question: What do tapioca pudding, bubble tea, Brazilian slash and burn agriculture, and subsistence farming in Africa have in common? The simple answer is in botanical latin: Manihot esculenta. Called manioc, cassava, mandioca, yuca, tapioca, and sago, people world-wide eat foods produced from the starchy tubers of the M. esculenta, a member of the botanically diverse Euphorbiaceae, which includes poinsettias. According to the UN, it’s the third most important food in the tropics, after rice and corn. However, it’s also poisonous- two cyanide compounds, linamarin and lotaustralin, require careful processing before the tubers can be eaten.  Continue reading