window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_95372": {
"type": "attachments",
"id": "bayareabites_95372",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95372",
"found": true
},
"parent": 95371,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-400x288.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 288
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-960x691.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 691
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-e1429830641667.jpg",
"width": 1920,
"height": 1382
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-1440x1036.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1036
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-800x576.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-1180x849.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 849
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/11-courtesy-pollock-krasner-house-and-study-center-east-hampton-ny_custom-d2539b7f582fa4d3e6b42572a60dc5167cd4163c-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1429830308,
"modified": 1429830695,
"caption": "Jackson Pollock cooks with his wife, the artist \u003ca href=\"http://www.moma.org/collection/artist.php?artist_id=3240\">Lee Krasner\u003c/a>, and his mother, Stella Pollock, in the kitchen of his home in Springs, in East Hampton, N.Y., 1950",
"description": "Jackson Pollock cooks with his wife, the artist \u003ca href=\"http://www.moma.org/collection/artist.php?artist_id=3240\">Lee Krasner\u003c/a>, and his mother, Stella Pollock, in the kitchen of his home in Springs, in East Hampton, N.Y., 1950",
"title": "Jackson Pollock cooks with his wife, the artist Lee Krasner, and his mother, Stella Pollock, in the kitchen of his home in Springs, in East Hampton, N.Y., 1950.",
"credit": "Courtesy Pollock‑Krasner House and Study Center",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95177": {
"type": "attachments",
"id": "bayareabites_95177",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95177",
"found": true
},
"parent": 95173,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-400x304.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 304
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-320x243.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 243
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1.jpg",
"width": 1920,
"height": 1457
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-1440x1093.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1093
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-800x607.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 607
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-1180x895.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 895
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-768x583.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 583
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-clear-and-yellow-1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1429308508,
"modified": 1429313531,
"caption": "Homemade coconut and almond milk yogurt.",
"description": null,
"title": "finished yogurt clear and yellow 1",
"credit": "Kate Williams",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_95013": {
"type": "attachments",
"id": "bayareabites_95013",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "95013",
"found": true
},
"parent": 94568,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1428819187,
"modified": 1428852960,
"caption": "Five-spice lamb chops",
"description": null,
"title": "finished and garnished lamb chops",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_94542": {
"type": "attachments",
"id": "bayareabites_94542",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "94542",
"found": true
},
"parent": 94536,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-single-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1427935224,
"modified": 1427935347,
"caption": "Baking powder biscuits",
"description": null,
"title": "biscuit-single-final",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_94507": {
"type": "attachments",
"id": "bayareabites_94507",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "94507",
"found": true
},
"parent": 94456,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-biscuit-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1427926236,
"modified": 1427927929,
"caption": "Orange Marmalade-Glazed Baked Ham with Baking Powder Biscuit Sandwich.",
"description": null,
"title": "ham-biscuit-finish",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_94351": {
"type": "attachments",
"id": "bayareabites_94351",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "94351",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-800x576.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 240
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg",
"width": 800,
"height": 600
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1427735900,
"modified": 1427738267,
"caption": "From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall",
"description": null,
"title": "ch5-3types-final",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_94164": {
"type": "attachments",
"id": "bayareabites_94164",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "94164",
"found": true
},
"parent": 94115,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 240
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1426811685,
"modified": 1426813866,
"caption": "The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.",
"description": null,
"title": "haftsin1-1920",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_94011": {
"type": "attachments",
"id": "bayareabites_94011",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "94011",
"found": true
},
"parent": 93948,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1426546547,
"modified": 1426546999,
"caption": "Irish Soda Bread. Photo: Wendy Goodfriend",
"description": null,
"title": "irish-soda-bread-final",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_93599": {
"type": "attachments",
"id": "bayareabites_93599",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "93599",
"found": true
},
"parent": 93590,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8.jpg",
"width": 1000,
"height": 667
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1425083928,
"modified": 1425084006,
"caption": "Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams",
"description": null,
"title": "finished yogurt 8",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_93256": {
"type": "attachments",
"id": "bayareabites_93256",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "93256",
"found": true
},
"parent": 93255,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 248
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 199
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg",
"width": 1000,
"height": 621
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 497
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 477
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1424105727,
"modified": 1424105980,
"caption": "The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR ",
"description": "The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good.",
"title": "The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92896": {
"type": "attachments",
"id": "bayareabites_92896",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92896",
"found": true
},
"parent": 92855,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg",
"width": 1000,
"height": 667
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1423184565,
"modified": 1423631382,
"caption": "Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend",
"description": null,
"title": "sandwiches-finish2",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_92874": {
"type": "attachments",
"id": "bayareabites_92874",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "92874",
"found": true
},
"parent": 92855,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-320x213.jpg",
"width": 320,
"mimeType": "image/jpeg",
"height": 213
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5.jpg",
"width": 1000,
"height": 667
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final5-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1423180732,
"modified": 1423180732,
"caption": null,
"description": null,
"title": "bark-final5",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_95371": {
"type": "authors",
"id": "byline_bayareabites_95371",
"meta": {
"override": true
},
"slug": "byline_bayareabites_95371",
"name": "Tove Danovich, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_93255": {
"type": "authors",
"id": "byline_bayareabites_93255",
"meta": {
"override": true
},
"slug": "byline_bayareabites_93255",
"name": "NPR Staff",
"isLoading": false
},
"skalantari": {
"type": "authors",
"id": "46",
"meta": {
"index": "authors_1716337520",
"id": "46",
"found": true
},
"name": "Shuka Kalantari",
"firstName": "Shuka",
"lastName": "Kalantari",
"slug": "skalantari",
"email": "skalantari@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shuka Kalantari is a Bay Area journalist reporting on health, food, culture and immigrant communities in California and internationally. She's reported for Public Radio International’s The World, BBC World News Service’s Outlook, Philosophy Talk, Vice Magazine. Shuka is also a frequent contributor to KQED Public Media. You can follow her \u003ca href=\"https://twitter.com/skalantari\">@skalantari\u003c/a> on Twitter and \u003ca href=\"https://instagram.com/skalantari/\">Instagram\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "news",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "stateofhealth",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shuka Kalantari | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/51d9608640bde16ba09124272a0c0f355429db1ebc29f1853b8d87aab1ae1753?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/skalantari"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
}
},
"pagesReducer": {
"bayareabites_category_recipes": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"score": 12.559076
},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"title": "recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 28
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=recipes",
"seeMore": false,
"paginated": true,
"page": 28
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_95371": {
"type": "posts",
"id": "bayareabites_95371",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95371",
"score": null,
"sort": [
1429832577000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1429832577,
"format": "standard",
"disqusTitle": "Lunch With Monet, Dinner With Jackson Pollock",
"title": "Lunch With Monet, Dinner With Jackson Pollock",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Regardless of our cooking prowess, all of us have undoubtedly spent some time in the kitchen. We all need to eat, and our preferences are intensely personal. Yet food is often overlooked in the biographies of anyone who wasn't a chef or gastronomic icon.\u003c/p>\n\u003cp>Two new books focusing on the culinary lives of artists — \u003ca href=\"http://www.monetspalate.com/monets_palate_cookbook.html\">Monet's Palate Cookbook\u003c/a>\u003cem>, \u003c/em>by Aileen Bordman and Derek Fell, and \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner with Jackson Pollock\u003c/a>\u003cem>, \u003c/em>by Robyn Lea --\u003cem> \u003c/em>show this to be an oversight. The artists' approaches to food provide a new way of thinking about their very different approaches to art, and of understanding the artists themselves.\u003c/p>\n\u003cp>As Francesca Pollock, the artist's niece, writes in \u003cem>Dinner\u003c/em>'s introduction, \"He painted the same way he cooked: Endlessly using leftovers; keeping and re-using; trying one color or shape and then another. There was never ever any waste. Painting, like cooking, was a way of living.\"\u003c/p>\n\u003cfigure id=\"attachment_95373\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/page-12_custom-d0a517dd65e0256eb7f6cc0f3e8754a3b48cd8ef-e1429830761670.jpg\" alt=\"Robyn Lea\" width=\"500\" class=\"size-full wp-image-95373\">\u003cfigcaption class=\"wp-caption-text\">Robyn Lea \u003ccite>(Robyn Lea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A giant of abstract expressionism, Pollock has an outward reputation \"as a narcissistic action-painter fueled to alcoholic self-destruction,\" author Lea writes.\u003c/p>\n\u003cp>But the handwritten recipes found at his house reveal a quieter, domestic side. His apple pie even won first place in a local pie baking competition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The impressionist Claude Monet is best known for his vivid landscapes of the French countryside in Normandy, north of Paris. The region, a \u003ca href=\"http://www.monetspalate.com/film/monets_palate_preview.html\">companion film\u003c/a> also called \u003cem>Monet's Palate\u003c/em> tells us, \"inspired Monet's passion for art and his passion for fine cuisine. Both of Monet's palates met at his home in Giverny\" — whose flower gardens are featured in so many of his paintings.\u003c/p>\n\u003cfigure id=\"attachment_95374\" class=\"wp-caption aligncenter\" style=\"max-width: 1031px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg\" alt=\"Monet's <em>Waterlilies and Japanese bridge, </em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden.\" width=\"1031\" height=\"1000\" class=\"size-full wp-image-95374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg 1031w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-400x388.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-800x776.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-960x931.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-32x32.jpg 32w\" sizes=\"(max-width: 1031px) 100vw, 1031px\">\u003cfigcaption class=\"wp-caption-text\">Monet's \u003cem>Waterlilies and Japanese bridge, \u003c/em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food only occasionally appears in Monet's work, mostly in still-lifes. But though he never painted his private kitchen garden, at 2.5 acres, it was sizable in its own right, and surely at least as much a fixture in his life as its more famous blooming cousin. And Monet himself put a premium on food, according to the authors.\u003c/p>\n\u003cfigure id=\"attachment_95375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/apples_and_grapes_custom-45afcc4062810b36c3d1a3c959e7cae81e08d6aa-e1429830892924.jpg\" alt=\"Monet's Apples and Grapes, circa 1879-80\" width=\"1920\" height=\"1461\" class=\"size-full wp-image-95375\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Apples and Grapes\u003c/em>, circa 1879-80 \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Almost every franc that he earned, after taking care of his family's welfare, he would spend on the freshest ingredients for meals and improving the interior\u003cbr>and exterior of his house\" — originally, a farmhouse and cider press, Bordman and Fell write. Monet, we learn, employed a cook, and his diet included eggs from his own chickens. He was actively involved in directing which vegetables were planted (he liked experimenting with new varieties), and which ones ended up on the dinner table.\u003c/p>\n\u003cp>Neither of the books are pure biography, though they do delve into the artists' private domestic lives. Filled with recipes — Pollock's are drawn from his own collection, while those in the Monet book are inspired by his gardens and by French cuisine — the books give readers a peek into two famous kitchens.\u003c/p>\n\u003cp>Imagine Monet's chef wandering out into the vast gardens to pick peaches and apples for a fruit gratin.\u003c/p>\n\u003cfigure id=\"attachment_95382\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg\" alt=\"Monet's<em> Jar of Peaches</em>, circa 1866. The artist grew peaches along the wall of his kitchen garden.\" width=\"500\" class=\"size-full wp-image-95382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches-400x490.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Jar of Peaches\u003c/em>, circa 1866. The artist grew peaches along the wall of his kitchen garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or 22-year-old Pollock on a cross-country roadtrip with his brother during the Depression, eating cornmeal Johnny cakes and whatever cheap food they could scrounge up.\u003c/p>\n\u003cp>A normal biography may portray the artists as \"Artists\" (with a capital \"a\"), but looking at any historical figure through the lens of food makes them more recognizable, accessible and — ultimately — human.\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Peach, Apple and Raisin Gratin With Walnut Streusel\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>6 dessert servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95385\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/monets-palate.jpg\" alt=\"Monet's Palate Cookbook The Artist & His Kitchen Garden at Giverny by Aileen Bordman\" width=\"300\" height=\"325\" class=\"size-full wp-image-95385\">\u003cfigcaption class=\"wp-caption-text\">Monet's Palate Cookbook\u003cbr>The Artist & His Kitchen Garden at Giverny\u003cbr>by Aileen Bordman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Streusel:\u003c/strong>\u003cbr>2/3 cup (80 g) all-purpose flour\u003cbr>3 tablespoons (35 g) firmly packed dark brown sugar\u003cbr>2 tablespoons (25 g) sugar\u003cbr>1 teaspoon ground cinnamon\u003cbr>1⁄8 teaspoon finely chopped fresh rosemary\u003cbr>1⁄8 teaspoon salt\u003cbr>1/2 cup (60 g) chopped walnuts\u003cbr>1/2 cup (1 stick) (120 g) unsalted butter, melted\u003cbr>1/8 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Gratin:\u003c/strong>\u003cbr>2 cups (450 g) thinly sliced\u003cbr>peeled peaches\u003cbr>1 cup (175 g) thinly sliced tart apple\u003cbr>1 ⁄ 2 cup (100 g) sugar\u003cbr>1 ⁄ 4 cup (40 g) raisins\u003cbr>1 teaspoon fresh lemon juice\u003c/p>\n\u003cp>Monet grew his own peaches, espaliered against a walled enclosure that surrounded his vegetable garden. But it wasn't enough for Monet to grow the fruit; a white-flesh peach called pêche de la vigne also appeared in one of his paintings. A similar peach called Spring Snow is available in the United States. Here the beautiful fruit is combined with apples and raisins and topped with a walnut streusel kissed with rosemary in a gratin that is sure to please. Serve with vanilla ice cream, whipped cream or crème fraîche.\u003c/p>\n\u003cp>For streusel: Place flour, both sugars, cinnamon, rosemary and salt\u003cbr>in a medium-size bowl. Using a fork, stir to combine. Stir in walnuts.\u003cbr>Add melted butter and vanilla and stir to combine. Set aside until\u003cbr>ready to use.\u003c/p>\n\u003cp>For gratin: Preheat oven to 400 F (200 C). Butter a 9-inch (23 cm)\u003cbr>glass pie dish. Combine peaches, apple, sugar, raisins and lemon juice\u003cbr>in a medium-size bowl. Transfer to prepared dish. Bake until fruit is\u003cbr>tender, about 35 minutes. Spread streusel evenly over fruit. Return to\u003cbr>oven and bake until golden brown, about 10 minutes. Let cool to room\u003cbr>temperature and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.monetspalate.com/\">Monet's Palate Cookbook\u003c/a> by Aileen Bordman and Derek Fell; reprinted with permission of Gibbs Smith.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jackson's Prize-Winning Apple Pie\u003c/h3>\n\u003cp>\u003cem>(Recipe as written by Jackson Pollock)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95384\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/dinner-jackson-pollock.jpg\" alt=\"Dinner With Jackson Pollock Recipes, Art & Nature by Robyn Lea\" width=\"300\" height=\"363\" class=\"size-full wp-image-95384\">\u003cfigcaption class=\"wp-caption-text\">Dinner With Jackson Pollock\u003cbr>Recipes, Art & Nature\u003cbr>by Robyn Lea\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003cbr>4 lb granny smith apples, or any combination of tart apples\u003cbr>¼ cup water\u003cbr>1 cup sugar, or less if desired\u003cbr>1 tsp cinnamon\u003cbr>½ tsp nutmeg\u003cbr>1 tsp all-purpose flour, sifted\u003c/p>\n\u003cp>\u003cstrong>For the pie crust:\u003c/strong>\u003cbr>2½ cups all-purpose flour\u003cbr>1 level tsp baking powder\u003cbr>1 level tsp salt\u003cbr>1½ cups cold butter\u003cbr>2 egg yolks,\u003cbr>plus 1 whole egg for egg wash\u003cbr>½ cup cold milk,\u003cbr>plus more as needed\u003c/p>\n\u003cp>To prepare the filling: Peel, core, and thinly slice apples. Stew apples in a pot with a little water to cover the fruit, plus the sugar and spices, until just cooked. Chill apples in a little of the juice. When cold, sift flour over the apples and stir gently to combine. Set aside.\u003c/p>\n\u003cp>Preheat oven to 450°F. To make the pie crust: Combine flour, baking powder, and salt. Add butter and cut in until mixture is crumbly. Add egg yolks and mix with enough milk to make a dough. Roll out dough lightly. Place the pastry in a greased 10‑inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust. Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers. Pour apple mixture into pie shell and distribute evenly.\u003c/p>\n\u003cp>For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling. Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie. Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape. Brush top pastry with egg wash and sprinkle lightly with a pinch or two of sugar.\u003c/p>\n\u003cp>For a more elaborate lattice-style top, roll out the remaining dough, cut into ½‑inch strips, and weave strips across the top of the filling. Brush lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.\u003c/p>\n\u003cp>Place the pie in the center of oven and bake 10‑15 minutes, then reduce oven to 325°F and bake 25‑30 minutes more.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner With Jackson Pollock: Recipes, Art & Nature\u003c/a>, by Robyn Lea, courtesy of Assouline, copyright 2015.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "95371 http://ww2.kqed.org/bayareabites/?p=95371",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/23/lunch-with-monet-dinner-with-jackson-pollock/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1401,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1429832577,
"excerpt": "Two new books focus on the culinary lives of these two artists. Turns out, their approaches to food provide a new way of thinking about their two very different approaches to art.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Two new books focus on the culinary lives of these two artists. Turns out, their approaches to food provide a new way of thinking about their two very different approaches to art.",
"title": "Lunch With Monet, Dinner With Jackson Pollock | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Lunch With Monet, Dinner With Jackson Pollock",
"datePublished": "2015-04-23T16:42:57-07:00",
"dateModified": "2015-04-23T16:42:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lunch-with-monet-dinner-with-jackson-pollock",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=401537909&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Tove Danovich, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 23 Apr 2015 12:55:00 -0400",
"nprLastModifiedDate": "Thu, 23 Apr 2015 12:55:58 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/04/23/401537909/lunch-with-monet-dinner-with-jackson-pollock?ft=nprml&f=401537909",
"nprStoryId": "401537909",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 23 Apr 2015 12:55:00 -0400",
"path": "/bayareabites/95371/lunch-with-monet-dinner-with-jackson-pollock",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Regardless of our cooking prowess, all of us have undoubtedly spent some time in the kitchen. We all need to eat, and our preferences are intensely personal. Yet food is often overlooked in the biographies of anyone who wasn't a chef or gastronomic icon.\u003c/p>\n\u003cp>Two new books focusing on the culinary lives of artists — \u003ca href=\"http://www.monetspalate.com/monets_palate_cookbook.html\">Monet's Palate Cookbook\u003c/a>\u003cem>, \u003c/em>by Aileen Bordman and Derek Fell, and \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner with Jackson Pollock\u003c/a>\u003cem>, \u003c/em>by Robyn Lea --\u003cem> \u003c/em>show this to be an oversight. The artists' approaches to food provide a new way of thinking about their very different approaches to art, and of understanding the artists themselves.\u003c/p>\n\u003cp>As Francesca Pollock, the artist's niece, writes in \u003cem>Dinner\u003c/em>'s introduction, \"He painted the same way he cooked: Endlessly using leftovers; keeping and re-using; trying one color or shape and then another. There was never ever any waste. Painting, like cooking, was a way of living.\"\u003c/p>\n\u003cfigure id=\"attachment_95373\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/page-12_custom-d0a517dd65e0256eb7f6cc0f3e8754a3b48cd8ef-e1429830761670.jpg\" alt=\"Robyn Lea\" width=\"500\" class=\"size-full wp-image-95373\">\u003cfigcaption class=\"wp-caption-text\">Robyn Lea \u003ccite>(Robyn Lea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A giant of abstract expressionism, Pollock has an outward reputation \"as a narcissistic action-painter fueled to alcoholic self-destruction,\" author Lea writes.\u003c/p>\n\u003cp>But the handwritten recipes found at his house reveal a quieter, domestic side. His apple pie even won first place in a local pie baking competition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The impressionist Claude Monet is best known for his vivid landscapes of the French countryside in Normandy, north of Paris. The region, a \u003ca href=\"http://www.monetspalate.com/film/monets_palate_preview.html\">companion film\u003c/a> also called \u003cem>Monet's Palate\u003c/em> tells us, \"inspired Monet's passion for art and his passion for fine cuisine. Both of Monet's palates met at his home in Giverny\" — whose flower gardens are featured in so many of his paintings.\u003c/p>\n\u003cfigure id=\"attachment_95374\" class=\"wp-caption aligncenter\" style=\"max-width: 1031px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg\" alt=\"Monet's <em>Waterlilies and Japanese bridge, </em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden.\" width=\"1031\" height=\"1000\" class=\"size-full wp-image-95374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986.jpg 1031w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-400x388.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-800x776.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-960x931.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/water-lilies-and-japanese-bridge-1897-1899-monet_custom-4a1c268a31cf8dfe605a4db51cd8ea25721f5986-32x32.jpg 32w\" sizes=\"(max-width: 1031px) 100vw, 1031px\">\u003cfigcaption class=\"wp-caption-text\">Monet's \u003cem>Waterlilies and Japanese bridge, \u003c/em>1899. Monet turned a parcel of land next to his land in Giverny into a Japanese-style water garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food only occasionally appears in Monet's work, mostly in still-lifes. But though he never painted his private kitchen garden, at 2.5 acres, it was sizable in its own right, and surely at least as much a fixture in his life as its more famous blooming cousin. And Monet himself put a premium on food, according to the authors.\u003c/p>\n\u003cfigure id=\"attachment_95375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/apples_and_grapes_custom-45afcc4062810b36c3d1a3c959e7cae81e08d6aa-e1429830892924.jpg\" alt=\"Monet's Apples and Grapes, circa 1879-80\" width=\"1920\" height=\"1461\" class=\"size-full wp-image-95375\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Apples and Grapes\u003c/em>, circa 1879-80 \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Almost every franc that he earned, after taking care of his family's welfare, he would spend on the freshest ingredients for meals and improving the interior\u003cbr>and exterior of his house\" — originally, a farmhouse and cider press, Bordman and Fell write. Monet, we learn, employed a cook, and his diet included eggs from his own chickens. He was actively involved in directing which vegetables were planted (he liked experimenting with new varieties), and which ones ended up on the dinner table.\u003c/p>\n\u003cp>Neither of the books are pure biography, though they do delve into the artists' private domestic lives. Filled with recipes — Pollock's are drawn from his own collection, while those in the Monet book are inspired by his gardens and by French cuisine — the books give readers a peek into two famous kitchens.\u003c/p>\n\u003cp>Imagine Monet's chef wandering out into the vast gardens to pick peaches and apples for a fruit gratin.\u003c/p>\n\u003cfigure id=\"attachment_95382\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg\" alt=\"Monet's<em> Jar of Peaches</em>, circa 1866. The artist grew peaches along the wall of his kitchen garden.\" width=\"500\" class=\"size-full wp-image-95382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/claude_monet_-_jar_of_peaches-400x490.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monet's\u003cem> Jar of Peaches\u003c/em>, circa 1866. The artist grew peaches along the wall of his kitchen garden. \u003ccite>(Claude Monet/Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or 22-year-old Pollock on a cross-country roadtrip with his brother during the Depression, eating cornmeal Johnny cakes and whatever cheap food they could scrounge up.\u003c/p>\n\u003cp>A normal biography may portray the artists as \"Artists\" (with a capital \"a\"), but looking at any historical figure through the lens of food makes them more recognizable, accessible and — ultimately — human.\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Peach, Apple and Raisin Gratin With Walnut Streusel\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>6 dessert servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95385\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/monets-palate.jpg\" alt=\"Monet's Palate Cookbook The Artist & His Kitchen Garden at Giverny by Aileen Bordman\" width=\"300\" height=\"325\" class=\"size-full wp-image-95385\">\u003cfigcaption class=\"wp-caption-text\">Monet's Palate Cookbook\u003cbr>The Artist & His Kitchen Garden at Giverny\u003cbr>by Aileen Bordman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Streusel:\u003c/strong>\u003cbr>2/3 cup (80 g) all-purpose flour\u003cbr>3 tablespoons (35 g) firmly packed dark brown sugar\u003cbr>2 tablespoons (25 g) sugar\u003cbr>1 teaspoon ground cinnamon\u003cbr>1⁄8 teaspoon finely chopped fresh rosemary\u003cbr>1⁄8 teaspoon salt\u003cbr>1/2 cup (60 g) chopped walnuts\u003cbr>1/2 cup (1 stick) (120 g) unsalted butter, melted\u003cbr>1/8 teaspoon vanilla\u003c/p>\n\u003cp>\u003cstrong>Gratin:\u003c/strong>\u003cbr>2 cups (450 g) thinly sliced\u003cbr>peeled peaches\u003cbr>1 cup (175 g) thinly sliced tart apple\u003cbr>1 ⁄ 2 cup (100 g) sugar\u003cbr>1 ⁄ 4 cup (40 g) raisins\u003cbr>1 teaspoon fresh lemon juice\u003c/p>\n\u003cp>Monet grew his own peaches, espaliered against a walled enclosure that surrounded his vegetable garden. But it wasn't enough for Monet to grow the fruit; a white-flesh peach called pêche de la vigne also appeared in one of his paintings. A similar peach called Spring Snow is available in the United States. Here the beautiful fruit is combined with apples and raisins and topped with a walnut streusel kissed with rosemary in a gratin that is sure to please. Serve with vanilla ice cream, whipped cream or crème fraîche.\u003c/p>\n\u003cp>For streusel: Place flour, both sugars, cinnamon, rosemary and salt\u003cbr>in a medium-size bowl. Using a fork, stir to combine. Stir in walnuts.\u003cbr>Add melted butter and vanilla and stir to combine. Set aside until\u003cbr>ready to use.\u003c/p>\n\u003cp>For gratin: Preheat oven to 400 F (200 C). Butter a 9-inch (23 cm)\u003cbr>glass pie dish. Combine peaches, apple, sugar, raisins and lemon juice\u003cbr>in a medium-size bowl. Transfer to prepared dish. Bake until fruit is\u003cbr>tender, about 35 minutes. Spread streusel evenly over fruit. Return to\u003cbr>oven and bake until golden brown, about 10 minutes. Let cool to room\u003cbr>temperature and serve.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.monetspalate.com/\">Monet's Palate Cookbook\u003c/a> by Aileen Bordman and Derek Fell; reprinted with permission of Gibbs Smith.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Jackson's Prize-Winning Apple Pie\u003c/h3>\n\u003cp>\u003cem>(Recipe as written by Jackson Pollock)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95384\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/dinner-jackson-pollock.jpg\" alt=\"Dinner With Jackson Pollock Recipes, Art & Nature by Robyn Lea\" width=\"300\" height=\"363\" class=\"size-full wp-image-95384\">\u003cfigcaption class=\"wp-caption-text\">Dinner With Jackson Pollock\u003cbr>Recipes, Art & Nature\u003cbr>by Robyn Lea\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003cbr>4 lb granny smith apples, or any combination of tart apples\u003cbr>¼ cup water\u003cbr>1 cup sugar, or less if desired\u003cbr>1 tsp cinnamon\u003cbr>½ tsp nutmeg\u003cbr>1 tsp all-purpose flour, sifted\u003c/p>\n\u003cp>\u003cstrong>For the pie crust:\u003c/strong>\u003cbr>2½ cups all-purpose flour\u003cbr>1 level tsp baking powder\u003cbr>1 level tsp salt\u003cbr>1½ cups cold butter\u003cbr>2 egg yolks,\u003cbr>plus 1 whole egg for egg wash\u003cbr>½ cup cold milk,\u003cbr>plus more as needed\u003c/p>\n\u003cp>To prepare the filling: Peel, core, and thinly slice apples. Stew apples in a pot with a little water to cover the fruit, plus the sugar and spices, until just cooked. Chill apples in a little of the juice. When cold, sift flour over the apples and stir gently to combine. Set aside.\u003c/p>\n\u003cp>Preheat oven to 450°F. To make the pie crust: Combine flour, baking powder, and salt. Add butter and cut in until mixture is crumbly. Add egg yolks and mix with enough milk to make a dough. Roll out dough lightly. Place the pastry in a greased 10‑inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust. Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers. Pour apple mixture into pie shell and distribute evenly.\u003c/p>\n\u003cp>For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling. Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie. Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape. Brush top pastry with egg wash and sprinkle lightly with a pinch or two of sugar.\u003c/p>\n\u003cp>For a more elaborate lattice-style top, roll out the remaining dough, cut into ½‑inch strips, and weave strips across the top of the filling. Brush lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.\u003c/p>\n\u003cp>Place the pie in the center of oven and bake 10‑15 minutes, then reduce oven to 325°F and bake 25‑30 minutes more.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003ca href=\"http://www.assouline.com/dinner-with-jackson-pollock.html\">Dinner With Jackson Pollock: Recipes, Art & Nature\u003c/a>, by Robyn Lea, courtesy of Assouline, copyright 2015.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95371/lunch-with-monet-dinner-with-jackson-pollock",
"authors": [
"byline_bayareabites_95371"
],
"categories": [
"bayareabites_2254",
"bayareabites_588",
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_12"
],
"tags": [
"bayareabites_14402",
"bayareabites_14403",
"bayareabites_14404"
],
"featImg": "bayareabites_95372",
"label": "bayareabites"
},
"bayareabites_95173": {
"type": "posts",
"id": "bayareabites_95173",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95173",
"score": null,
"sort": [
1429374226000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15149
},
"blocks": [],
"publishDate": 1429374226,
"format": "standard",
"disqusTitle": "Yes, You Can Make Great Non-Dairy Yogurt at Home",
"title": "Yes, You Can Make Great Non-Dairy Yogurt at Home",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EUk4uxeb06slZgwOzmrCsVucYCGRW7ab\"]\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[contextly_sidebar id=\"bQihUmfaYfyfkPBX20kC7y0nC70qtKqH\"]\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "95173 http://ww2.kqed.org/bayareabites/?p=95173",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/18/yes-you-can-make-great-non-dairy-yogurt-at-home/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1361,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1556668995,
"excerpt": "Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.",
"title": "Yes, You Can Make Great Non-Dairy Yogurt at Home | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Yes, You Can Make Great Non-Dairy Yogurt at Home",
"datePublished": "2015-04-18T09:23:46-07:00",
"dateModified": "2019-04-30T17:03:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "yes-you-can-make-great-non-dairy-yogurt-at-home",
"status": "publish",
"path": "/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home",
"authors": [
"5485"
],
"series": [
"bayareabites_15149"
],
"categories": [
"bayareabites_2638",
"bayareabites_1245",
"bayareabites_12869",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_8841",
"bayareabites_9067",
"bayareabites_16398",
"bayareabites_16399",
"bayareabites_2890"
],
"featImg": "bayareabites_95177",
"label": "bayareabites_15149"
},
"bayareabites_94568": {
"type": "posts",
"id": "bayareabites_94568",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94568",
"score": null,
"sort": [
1428944689000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1428944689,
"format": "standard",
"disqusTitle": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops",
"title": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95024,95022,95021,95023,95020,95018,95017,95019,95015\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "94568 http://ww2.kqed.org/bayareabites/?p=94568",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/13/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 519,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1554328466,
"excerpt": "These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.",
"title": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops",
"datePublished": "2015-04-13T10:04:49-07:00",
"dateModified": "2019-04-03T14:54:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops",
"status": "publish",
"path": "/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/em>\u003c/p>\n\u003cp>I’ve had mixed feeling about lamb since childhood, and up until maybe the last decade, I would have told you that I don’t like lamb. My feelings are starting to change. I do like lamb, but I’m just really picky about it.\u003c/p>\n\u003cp>While I’m not a fan of overly gamey-flavored lamb, and you won’t find me roasting a leg of lamb anytime soon, I have an ever-growing fondness for lamb chops (and, let’s be honest, braised lamb shanks and lamb tagines are getting higher up on my list of likes too).\u003c/p>\n\u003cp>Tender, melt-in-your-mouth, springtime lamb chops are a heavenly match for full-flavored marinades and rubs and they absolutely adore the licking flames of a charcoal-fired grill.\u003c/p>\n\u003cp>You can use either loin chops (the meatier ones that look like little steaks) or the more expensive center-cut rib chops (the pretty ones with the long rib bones) for this dish, just be sure to adjust your cooking time according to how thick or thin the chops are. The one thing you don’t want to do is overcook them!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve this deliciousness with fluffy steamed rice and some quickly sautéed spring veggies (or grilled asparagus). Yum!\u003c/p>\n\u003ch3>Recipe: Five-spice lamb chops\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup soy sauce or tamari\u003c/li>\n\u003cli>3 tbsp hoisin sauce\u003c/li>\n\u003cli>2 tbsp light brown sugar\u003c/li>\n\u003cli>1 tbsp rice wine vinegar\u003c/li>\n\u003cli>1 tbsp dry sherry\u003c/li>\n\u003cli>2 tsp Chinese five-spice powder\u003c/li>\n\u003cli>3 garlic cloves, minced\u003c/li>\n\u003cli>2 star anise\u003c/li>\n\u003cli>3 lbs lamb loin or rib chops, 1 to 1 1/4 inches thick, trimmed\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "95024,95022,95021,95023,95020,95018,95017,95019,95015",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a bowl or large measuring pitcher, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, five-spice, salt, and garlic. Transfer to large resealable plastic bag. Add the lamb and star anise, seal the bag, and turn to coat. Refrigerate for at least 4 hours or overnight.\u003c/li>\n\u003cli>Prepare a grill for medium to medium-high heat. Remove the lamb from the marinade and bring it to room temperature for 30 minutes while the grill heats.\u003c/li>\n\u003cli>If you like, while the lamb is coming to room temperature, pour the marinade into a small saucepan over medium heat and bring to a boil. Cook, stirring, for a few minutes until syrupy.\u003c/li>\n\u003cli>Oil the grill grate with cooking spray. Grill the lamb until nicely charred and cooked to your liking, about 5 minutes on each side for medium-rare (they should come to 130–135F when ready). If you like, just before the lamb is ready, brush the lamb with the marinade to glaze it slightly. Grill on each side to caramelize the marinade slightly. Transfer to a platter and let rest for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/lambchops-final3.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/lambchops-final3-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_2550",
"bayareabites_619",
"bayareabites_14738"
],
"featImg": "bayareabites_95013",
"label": "bayareabites"
},
"bayareabites_94536": {
"type": "posts",
"id": "bayareabites_94536",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94536",
"score": null,
"sort": [
1428017783000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1428017783,
"format": "standard",
"disqusTitle": "Perfect for Easter Brunch: Lofty Baking Powder Biscuits",
"title": "Perfect for Easter Brunch: Lofty Baking Powder Biscuits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID=\"bayareabites_133012,bayareabites_109085\"]\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>8 tablespoons cold unsalted butter, cut into chunks\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"94560,94562,94561,94558,94559,94557\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat the oven to 450°F.\u003c/li>\n\u003cli>In the bowl of a food processor, process together the flour, baking powder, and salt. Scatter the butter over the flour mixture and pulse a few times until the mixture resembles coarse breadcrumbs. Add the milk and mix just until combined. The dough should be very wet.\u003c/li>\n\u003cli>Scrape the dough out onto a floured work surface. Gently pat out the dough to about 1/2-inch thick. Fold the dough about 5 times, then gently press the dough into a 1 inch thick disk. Use a 2 1/2- to 3-inch round biscuit cutter to cut into rounds. Gently knead the scraps together and cut as many as you can.\u003c/li>\n\u003cli>Put the biscuits on an ungreased baking sheet. Lightly brush the tops of the biscuits with milk to help them brown. Bake until light golden brown, about 10 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "94536 http://ww2.kqed.org/bayareabites/?p=94536",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 525,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1554325897,
"excerpt": "Wondering what to serve with your Easter ham? Pillowy tender biscuits, warm from the oven, are just the ticket!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wondering what to serve with your Easter ham? Pillowy tender biscuits, warm from the oven, are just the ticket!",
"title": "Perfect for Easter Brunch: Lofty Baking Powder Biscuits | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Perfect for Easter Brunch: Lofty Baking Powder Biscuits",
"datePublished": "2015-04-02T16:36:23-07:00",
"dateModified": "2019-04-03T14:11:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "perfect-for-easter-brunch-lofty-baking-powder-biscuits",
"status": "publish",
"path": "/bayareabites/94536/perfect-for-easter-brunch-lofty-baking-powder-biscuits",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_133012,bayareabites_109085",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI hail from a Southerly state, where the flakiness, lightness, and loft of your homemade biscuits are a matter of pride. And bragging rights. But even though I’m a baker, it has taken me years to feel like I’ve mastered these simple little quick breads that aren’t so simple.\u003c/p>\n\u003cp>With very few ingredients, very little time, and a few tips and tricks, you can make towering biscuits that you might swoon over.\u003c/p>\n\u003cp>\u003cstrong>Here’s what I’ve found to be the keys to success:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Make sure your oven is preheated, and bake at a high temperature in the upper half of your oven.\u003c/li>\n\u003cli>Use very cold butter and cold milk (or buttermilk).\u003c/li>\n\u003cli>Use a food processor; it makes faster work and keeps your warm hands off the dough.\u003c/li>\n\u003cli>Cut the butter into the flour mixture just until it looks like big coarse breadcrumbs or small peas. Do not overprocess it.\u003c/li>\n\u003cli>Pour the milk in all at once, pulse a few times, and get the dough out of there.\u003c/li>\n\u003cli>Don’t knead the dough (or you will create gluten and therefore tough biscuits) but do press it together, and fold it over at least 4 or 5 times.\u003c/li>\n\u003cli>Don’t use a rolling pin, just use your hands to press out the dough on a floured surface.\u003c/li>\n\u003cli>Use an actual biscuit cutter, they have sharper edges. Press down but don’t twist.\u003c/li>\n\u003cli>Biscuits are best served warm, right out of the oven. (But you can reheat them for a few days after, they just won’t be quite as good.)\u003c/li>\n\u003c/ul>\n\u003cp>If you want to turn these into buttermilk biscuits, just swap out the milk for buttermilk and add 1/2 tsp baking soda along with the baking powder.\u003c/p>\n\u003cfigure id=\"attachment_94541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94541\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/biscuit-group-final.jpg\" alt=\" Baking powder biscuits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/biscuit-group-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking powder biscuits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baking powder biscuits\u003c/h3>\n\u003cp>\u003cem>Makes 7 to 8 biscuits\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups unbleached all-purpose flour, plus more for dusting\u003c/li>\n\u003cli>1 tablespoon baking powder\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>8 tablespoons cold unsalted butter, cut into chunks\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"size": "full",
"ids": "94560,94562,94561,94558,94559,94557",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat the oven to 450°F.\u003c/li>\n\u003cli>In the bowl of a food processor, process together the flour, baking powder, and salt. Scatter the butter over the flour mixture and pulse a few times until the mixture resembles coarse breadcrumbs. Add the milk and mix just until combined. The dough should be very wet.\u003c/li>\n\u003cli>Scrape the dough out onto a floured work surface. Gently pat out the dough to about 1/2-inch thick. Fold the dough about 5 times, then gently press the dough into a 1 inch thick disk. Use a 2 1/2- to 3-inch round biscuit cutter to cut into rounds. Gently knead the scraps together and cut as many as you can.\u003c/li>\n\u003cli>Put the biscuits on an ungreased baking sheet. Lightly brush the tops of the biscuits with milk to help them brown. Bake until light golden brown, about 10 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/94536/perfect-for-easter-brunch-lofty-baking-powder-biscuits",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_14306",
"bayareabites_2044",
"bayareabites_14305",
"bayareabites_14738"
],
"featImg": "bayareabites_94542",
"label": "bayareabites"
},
"bayareabites_94456": {
"type": "posts",
"id": "bayareabites_94456",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94456",
"score": null,
"sort": [
1427931489000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15149
},
"blocks": [],
"publishDate": 1427931489,
"format": "standard",
"disqusTitle": "An Easter Tradition: Glazed, Old-Fashioned Baked Ham",
"title": "An Easter Tradition: Glazed, Old-Fashioned Baked Ham",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n[aside postID=\"bayareabites_107930,bayareabites_94536\"]\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "94456 http://ww2.kqed.org/bayareabites/?p=94456",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/04/01/an-easter-tradition-glazed-old-fashioned-baked-ham/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 991,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1554325693,
"excerpt": "Here are two recipes for amazing bone-in baked ham, the perfect centerpiece for your holiday table!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here are two recipes for amazing bone-in baked ham, the perfect centerpiece for your holiday table!",
"title": "An Easter Tradition: Glazed, Old-Fashioned Baked Ham | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Easter Tradition: Glazed, Old-Fashioned Baked Ham",
"datePublished": "2015-04-01T16:38:09-07:00",
"dateModified": "2019-04-03T14:08:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-easter-tradition-glazed-old-fashioned-baked-ham",
"status": "publish",
"path": "/bayareabites/94456/an-easter-tradition-glazed-old-fashioned-baked-ham",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite part of the Easter holiday, besides watching my young daughter scampering around Holly Park with hordes of other Bernal Heights kids searching for eggs, is Easter dinner. For me, Easter is a time to celebrate spring and re-birth and new growth, and all the yummy fresh new foods available after a winter of heavy root vegetables and greens.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_107930,bayareabites_94536",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAt the center of my fantasy Easter dinner table (which always includes biscuits, some kind of asparagus dish, and scalloped potatoes), is a beautiful bone-in ham. Now, I say “fantasy” dinner because an entire ham doesn’t make sense unless I really have a crowd to feed, and most years, it’s just my immediate family or a few friends. But every so often, we do it up, invite loads of people and serve this magnificent piece of meat.\u003c/p>\n\u003cp>When we decided to make it this year, I went in search of my perfect ham (not an easy feat unless it’s around one of the ham-centric holidays, such as Easter). After calling around to a number of local places, I came to Chef Guy Sidey, chef of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite Market\u003c/a> in the Mission. Unbeknownst to me, Bi-Rite breaks down a whole hog every week and uses one of the whole legs to make their own in-house ham. They brine it for 6 days, let it dry for 1 day, then slow-smoke it over a mixture of apple, cherry, almond, and hickory wood. Then, typically, they serve it for their family-style dinners in the deli.\u003c/p>\n\u003cp>Well, this was one week that I got incredibly lucky. Chef Guy just so happened to have a ham available and was willing to sell me a whole ham. (In fact, around the holidays they do a few hams per week, so if you are lucky, and persistent, and call in advance, you too can get in on their ham action.)\u003c/p>\n\u003cp>Wherever you get your ham, make sure to purchase a fully cooked, smoked, uncut, unglazed bone-in ham (read: not spiral cut and certainly not honey-glazed unless that’s what you really like in which case you don’t need my recipe).\u003c/p>\n\u003cp>Choose a whole ham, which will weigh around 17–20 pounds or choose a smaller half ham, which should weigh around 9–11 pounds. If you go for the half ham, choose one from the shank end rather than the butt end, as it will be easier to slice and will contain less gristle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here’s my recipe for a marmalade-glazed ham, followed by Chef Guy’s recipe for his brown sugar and whiskey glazed ham. Whichever you make, I recommend serving it with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/02/perfect-for-easter-brunch-lofty-baking-powder-biscuits/\">biscuits\u003c/a> and mustard or your favorite chutney.\u003c/p>\n\u003cfigure id=\"attachment_94511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-glaze-finish.jpg\" alt=\"Orange Marmalade-Glazed Baked Ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-glaze-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orange Marmalade-Glazed Baked Ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Orange Marmalade-Glazed Baked Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>1 cup orange marmalade\u003c/li>\n\u003cli>2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 325°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a crosshatch pattern. Cover the ham with foil. Bake the ham for 1 1/2 hours.\u003c/li>\n\u003cli>In a small saucepan over medium-low heat, warm the orange marmalade and orange juice together until the marmalade melts, stirring occasionally.\u003c/li>\n\u003cli>Remove the ham from the oven and brush the orange glaze all over the ham. Continue cooking, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); another 1/2 to 1 1/2 hours (2 to 3 hours total) depending on the size of the ham. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-precook.jpg\" alt=\"About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-precook-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94525\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ham-glazing.jpg\" alt=\"Remove the ham from the oven and brush the orange glaze all over the ham\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ham-glazing-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the ham from the oven and brush the orange glaze all over the ham \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_94514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ham-slice-finish.jpg\" alt=\"Let the ham rest for 30 minutes before carving\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ham-slice-finish-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the ham rest for 30 minutes before carving \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Guy’s Brown Sugar–Whiskey Glazed Ham\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 fully cooked, bone-in, smoked ham, preferably shank end, about 10–12 pounds\u003c/li>\n\u003cli>2 packed cups light brown sugar\u003c/li>\n\u003cli>2 tbsp English mustard\u003c/li>\n\u003cli>1 cup whiskey (I’d suggest a sweeter whiskey, not too peaty)\u003c/li>\n\u003cli>15–20 whole cloves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>About 2 hours before you want to bake the ham, take it out of the fridge to come to room temperature.\u003c/li>\n\u003cli>Preheat the oven to 350°F. If necessary, cut away any skin and trim the fat to about 1/2 inch. Place the ham, fat side up, in a shallow roasting pan big enough to hold it. Score the fat in a diamond pattern.\u003c/li>\n\u003cli>In a bowl, stir together the brown sugar and mustard. Add enough whiskey to create a thick paste. Pour any remaining whiskey over the ham, then smear on the glaze paste. In the vertices of the diamond, push in the cloves.\u003c/li>\n\u003cli>Roast, uncovered, until an instant-read thermometer reads 140F when stuck into the center (but not touching the bone); about 1 to 1 1/2 hours. While baking, occasionally baste the ham with any pan juices once or twice, until the glaze thickens.\u003c/li>\n\u003cli>Remove the ham from the oven, loosely tent it with foil, and let it rest for 30 minutes before carving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/94456/an-easter-tradition-glazed-old-fashioned-baked-ham",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_2044",
"bayareabites_14305",
"bayareabites_14738"
],
"featImg": "bayareabites_94507",
"label": "bayareabites_15149"
},
"bayareabites_94355": {
"type": "posts",
"id": "bayareabites_94355",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94355",
"score": null,
"sort": [
1427513448000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1427513448,
"format": "aside",
"disqusTitle": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
"title": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n[aside postID=\"bayareabites_116672,bayareabites_108527\"]\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "94355 http://ww2.kqed.org/bayareabites/?p=94355",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/03/27/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1472,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1554324035,
"excerpt": "Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Most American Jews are of Eastern European descent, which means their charoset is made from apples, walnuts, sweet wine and cinnamon. The traditional Passover food varies widely from other regions and contains different ingredients. Alix Wall spoke with three Bay Area home cooks who shared their unique family recipes.\r\n",
"title": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This Year",
"datePublished": "2015-03-27T20:30:48-07:00",
"dateModified": "2019-04-03T13:40:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year",
"status": "publish",
"WpOldSlug": "bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year-2",
"path": "/bayareabites/94355/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94348\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final.jpg\">\u003cimg class=\"size-medium wp-image-94348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch1-final-800x600.jpg\" alt=\" Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch1-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dates figure prominently in Charoset, the symbolic food that Jews eat on Passover, throughout the Arab world. In this version from Iraq, dates are used in syrup form, and mixed together with walnuts and lemon juice. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This article was updated April 1, 2019.\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://www.jewfaq.org/holidaya.htm\" target=\"_blank\" rel=\"noopener\">Passover\u003c/a> begins this week, (first seder is Friday night, April 19) those participating in seders -- ritual Passover meals -- will eat symbolic foods like charoset, a fruit and nut mixture that represents the mortar Jews used as slaves in Egypt. The word charoset comes from the Hebrew word for clay, \u003cem>heres\u003c/em>.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_116672,bayareabites_108527",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor most American Jews whose ancestors are \u003ca href=\"http://en.wikipedia.org/wiki/Ashkenazi_Jews\" target=\"_blank\" rel=\"noopener\">Ashkenazi\u003c/a>, meaning they come from Eastern Europe, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, like Manischewitz, a little honey, and perhaps cinnamon. Whether your family came from Russia, Poland or Hungary, they probably made it that way and most likely still do.\u003c/p>\n\u003cp>But for \u003ca href=\"http://en.wikipedia.org/wiki/Mizrahi_Jews\" target=\"_blank\" rel=\"noopener\">Mizrachi\u003c/a> Jews – whose families come from the Middle East, North Africa and the Caucuses – the traditional staple is entirely different, and it varies from country to country.\u003c/p>\n\u003cp>Just as apples are the main ingredient in the European version, dates are a staple in the Arab world, and so they are found in nearly every Mizrachi recipe. Jews from the East are also more likely to use fruits mentioned in the Bible, so figs and raisins are also common. While cinnamon is commonly used in Arab versions, many more spices are likely to be found with it, like cardamom, ginger and nutmeg.\u003c/p>\n\u003cfigure id=\"attachment_94351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final.jpg\">\u003cimg class=\"size-medium wp-image-94351\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch5-3types-final-800x600.jpg\" alt=\"From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch5-3types-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left, charoset from Iraq, Libya and Iran. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The consistency is also different. While the apple and walnuts version doesn’t much resemble a paste, Mizrachi versions hold together much better. In some countries, like Morocco and Libya, the charoset is sometimes rolled into balls, something that can’t be done with the chunky apple version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While my family is as Eastern European as they come, my aunt introduced an Egyptian charoset recipe to our Passover table many years ago. While we always have a small bowl of the Ashkenazi apple version on the table for nostalgic purposes, we usually make twice as much of the Egyptian one, knowing it’s now the new family favorite.\u003cbr>\nI’m hosting my family for Passover this year, and so rather than go back to our tried and true Egyptian version, I talked to some Bay Area residents about their family recipes. Maybe you’ll want to introduce a new tradition at your seder this year.\u003c/p>\n\u003ch3>Iraq\u003c/h3>\n\u003cp>Simcha Canoush lives in the West Portal section of San Francisco. Her family lived in Baghdad for centuries, and she comes from a long line of rabbis. Her family left Iraq in 1951 for Israel, and she came to the Bay Area in the 70s.\u003c/p>\n\u003cp>Rather than called charoset, in Iraq it’s called \u003cem>helayk\u003c/em>. To make it, dates were simmered in hot water until soft, and then the liquid was pushed through cheese cloth. Walnuts would then be pounded in a sack with a hammer into pieces, and mixed together with the dates.\u003c/p>\n\u003cp>Now, of course, it’s much simpler to make. Canoush buys date syrup either from Iraq or Israel (it can be found in Middle Eastern groceries), and she grinds her walnuts in the food processor, and then stirs the two together.\u003c/p>\n\u003cp>“Some people add cardamom too, to make it a little more interesting, but my family didn’t,” said Canoush. “I put a tiny bit of lemon juice to bring out the taste.” She adds, “you don’t want it too thick, but you don’t want the date syrup to run out from the nuts.”\u003c/p>\n\u003cp>While Canoush sometimes makes other versions of charoset as well, she said this one is always the most popular at her table. I suggest adding a bit of flaky sea salt to really bring out the flavors.\u003c/p>\n\u003ch3>Libya\u003c/h3>\n\u003cfigure id=\"attachment_94349\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final.jpg\">\u003cimg class=\"size-medium wp-image-94349\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch3-final-800x600.jpg\" alt=\"Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch3-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange peel makes this Libyan version non-traditional, but adds some tartness. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State English Literature professor Dalia Sirkin was born in Libya, and came to the United States via Italy. Her mother was among those that rolled the charoset into balls for serving.\u003c/p>\n\u003cp>Sirkin, who lives in Menlo Park, begins by peeling and grating an apple (this can be done in the food processor.) Then she adds the nuts; she usually uses a combination of walnuts, almonds and hazelnuts. Dates are once again the main fruit here, and she also adds a splash of grape juice and half an orange.\u003c/p>\n\u003cp>“The different liquids give it better texture and helps blend the flavors,” she said. “I really go by taste, I keep on tasting until I find the texture is what I want, and the taste has all the flavors I want.”\u003c/p>\n\u003cp>When it comes to spices, Sirkin uses cinnamon, but only the tiniest amount, since it can easily overpower everything else. She also uses cardamom, and lots of freshly grated nutmeg.\u003c/p>\n\u003ch3>Iran\u003c/h3>\n\u003cfigure id=\"attachment_94347\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final.jpg\">\u003cimg class=\"size-medium wp-image-94347\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg\" alt=\"Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Asal-1920-final-320x427.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asal: While on a farming fellowship, Asal Esanipour learned how to milk goats. Photo: courtesy of Asal Ehsanipour\u003c/figcaption>\u003c/figure>\n\u003cp>Asal Ehsanipour of San Mateo, is a recent college graduate and recently completed an organic farming fellowship. While she was born here, a typical Persian charoset recipe is always on her family’s seder table, as her parents are originally from Tehran.\u003c/p>\n\u003cp>While it has a bit in common with the Libyan recipe, above, it also deviates quite a bit.\u003c/p>\n\u003cp>The nuts used are almonds, walnuts and pistachios, of course, as they are always found in Persian cuisine. Hazelnuts and cashews are optional, Ehsanipour said, and all should be unsalted.\u003c/p>\n\u003cfigure id=\"attachment_94350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final.jpg\">\u003cimg class=\"size-medium wp-image-94350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ch4-final-800x600.jpg\" alt=\"Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ch4-final-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pistachios are a staple of Persian cuisine, and that goes for the charoset made by Persian Jews as well. They give the Persian version a lovely green hue. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“My grandpa used to put in every kind of nut,” she said, “as he wanted the flavor as complex as possible.”\u003c/p>\n\u003cp>I peeled and shredded half an apple for this recipe, and did that first in the food processor and then removed it to grind the nuts. I then added a bit of grape juice, the dates and some raisins. I then added the shredded apple back in, and half a mashed banana.\u003c/p>\n\u003cp>A bit of sweet Passover wine is optional, as is pomegranate juice (I recommend both to add acidity). The paste is then spiced with a dash of cinnamon, ground cardamom and ground ginger.\u003c/p>\n\u003cp>“It should have a really good crunch to it,” said Ehsanipour, “which I’ve always liked about our charoset recipe.”\u003c/p>\n\u003ch3>Recipe: Iraqi helayk\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>2 1/2 cups walnuts\u003c/li>\n\u003cli>1/2 cup date syrup (can be found in Middle Eastern Markets)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1 to 2 tbsp lemon juice, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse walnuts in a food processor until ground into small pieces. Scrape them into a bowl.\u003c/li>\n\u003cli>Add the date syrup and mix until consistent. Add lemon juice to taste.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Libyan charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 apple, peeled, cored and quartered (I recommend a tart Granny Smith, to counter the sweetness)\u003c/li>\n\u003cli>1/3 cup each walnuts, almonds and hazelnuts\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/2 orange (peel included, seeds removed if visible)\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp ground cardamom\u003c/li>\n\u003cli>1/4 tsp ground nutmeg\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred the apple using a food processor or a box grater.\u003c/li>\n\u003cli>Pulse the nuts in the food processor until ground into small pieces.\u003c/li>\n\u003cli>Add the apple, dates, orange, and grape juice. Pulse until it forms a paste (nuts should still be in small pieces; consistency shouldn’t be entirely smooth.)\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Persian charoset\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 apple, peeled, cored and cut into quarters (I recommend a tart granny smith, to counter the sweetness)\u003c/li>\n\u003cli>1 cup mixed nuts (pistachios, walnuts, and almonds). Cashews and hazelnuts are optional.\u003c/li>\n\u003cli>1/4 cup grape juice\u003c/li>\n\u003cli>3/4 cup dates, pitted\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1/2 banana, mashed\u003c/li>\n\u003cli>optional: dash of sweet Passover wine and pomegranate juice\u003c/li>\n\u003cli>1/8 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp ground cardamom\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Shred apple on a box grater or in a food processor with the shredding attachment and set aside.\u003c/li>\n\u003cli>Pulse nuts in food processor until just ground.\u003c/li>\n\u003cli>Add grape juice, dates and raisins and pulse until just combined.\u003c/li>\n\u003cli>Add banana and apple, wine and pomegranate juice, if using. Pulse some more until just combined; there should still be some texture and it shouldn’t be completely smooth.\u003c/li>\n\u003cli>Put into a bowl, and stir in spices.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Post updated in 2017\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/94355/bored-of-apples-and-walnuts-try-adding-date-charoset-to-your-passover-table-this-year",
"authors": [
"5567"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_14231",
"bayareabites_3662",
"bayareabites_2041",
"bayareabites_14738"
],
"featImg": "bayareabites_94351",
"label": "bayareabites"
},
"bayareabites_94115": {
"type": "posts",
"id": "bayareabites_94115",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94115",
"score": null,
"sort": [
1426880752000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1426880752,
"format": "aside",
"disqusTitle": "The Seven Edible ‘S’ Foods of the Persian New Year",
"title": "The Seven Edible ‘S’ Foods of the Persian New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_40107\" label=\"Persian New Year Welcomes Spring with Symbolic Traditions and Treats\"]\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"94162,94157,94158,94168,94165\"]\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "94115 http://blogs.kqed.org/bayareabites/?p=94115",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1405,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1584724749,
"excerpt": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
"title": "The Seven Edible ‘S’ Foods of the Persian New Year | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Seven Edible ‘S’ Foods of the Persian New Year",
"datePublished": "2015-03-20T12:45:52-07:00",
"dateModified": "2020-03-20T10:19:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-seven-edible-s-foods-of-the-persian-new-year",
"status": "publish",
"path": "/bayareabites/94115/the-seven-edible-s-foods-of-the-persian-new-year",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_40107",
"label": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "94162,94157,94158,94168,94165",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "food_1332170",
"label": "Taste This: Kuku, The Persian Frittata "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/94115/the-seven-edible-s-foods-of-the-persian-new-year",
"authors": [
"46"
],
"categories": [
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_11896",
"bayareabites_10218",
"bayareabites_14738",
"bayareabites_16377"
],
"featImg": "bayareabites_94164",
"label": "bayareabites"
},
"bayareabites_93948": {
"type": "posts",
"id": "bayareabites_93948",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "93948",
"score": null,
"sort": [
1426549656000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15149
},
"blocks": [],
"publishDate": 1426549656,
"format": "aside",
"disqusTitle": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest",
"title": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\">\u003cimg class=\"size-full wp-image-94011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Back when I worked as a professional baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> in Rockridge, we made magnificent loaves of Irish soda bread--rich with butter, eggs, sugar, and raisins or even chopped dried apricots--which were quickly snapped up (and truly incredible fresh out of the oven).\u003c/p>\n\u003cp>The version that we made, and that you often see in this country, is more of an American version of the bread, rather than a true representation of what you might actually find in Ireland. Irish soda bread, or “brown soda bread” or “white soda bread,” is traditionally made with only 4 ingredients: flour (white or whole wheat), baking soda (hence the “soda” part of the name), buttermilk, and salt. It is a hearty quick bread--as opposed to a yeasted bread--that was made in cast iron pots and cooked over a fire, eliminating the need for an oven. The whole wheat version was more common, and the white version saved for special occasions. Even more special would be to add an egg to it.\u003c/p>\n\u003cp>Whether you are in America or Ireland, a telltale signature of the loaf is the cross that is cut into the top of the bread before baking. This helps it expand and cook in the thicker middle, but also has religious connotations. The cross part is pretty obvious, but another favorite meaning is that by cutting a cross into the top, it “lets the devil out of the bread.”\u003c/p>\n\u003cp>Nowadays you’ll find all sorts of variations: From the more commonplace raisin-studded or caraway seed-scented loaves to those with dark chocolate chunks, multigrain and seeds, or other dried fruits like apricots, figs, and cherries. Here, many recipes include butter, eggs, and sugar to varying degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is one of my favorites. Dense and moist on the inside, crackly on the outside, and lightly sweet...it is the perfect vehicle for a slathering of Irish butter. Baking it in a cast-iron pan make me think it sort of takes it back to its roots. Plus it just looks really cool.\u003c/p>\n\u003cfigure id=\"attachment_94006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\">\u003cimg class=\"size-full wp-image-94006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Irish-American Soda Bread with Currants and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb (3 cups) all-purpose flour, plus 1 tbsp\u003c/li>\n\u003cli>5 oz (1 cup) whole wheat flour\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp cold unsalted butter, diced\u003c/li>\n\u003cli>2 cups cold buttermilk, shaken\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"93995,94019,94015,94017,94014,93996,94016,94001,93999,93997,94000,93998,94024,94018,94005,94002,94004\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position the rack in the middle and preheat the oven to 375F. Generously butter a 10-inch cast-iron skillet with 2- to 2 1/2-inch-high sides (you can also bake it on a baking sheet, but it will flatten more).\u003c/li>\n\u003cli>In a bowl, whisk together the 3 cups all-purpose flour, wheat flour, sugar, baking soda, and salt. Sprinkle the butter over the top and cut in with a pastry cutter or 2 knives until the mixture looks like coarse breadcrumbs.\u003c/li>\n\u003cli>In another bowl or container, whisk together the buttermilk, egg, and orange zest. Add to the dough, stirring with a wooden spoon just until well incorporated. Combine the currants with the 1 tablespoon of flour and stir into the dough. It will be sticky.\u003c/li>\n\u003cli>Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf into the prepared skillet and cut an \"X\" into the top of the bread with a serrated knife. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean. When you tap the loaf, it will have a hollow sound.\u003c/li>\n\u003cli>Cool on a wire rack for 10 minutes, then remove it from the pan, and let cool on the rack. Serve warm or at room temperature with plenty of salted Irish butter.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\">\u003cimg class=\"size-full wp-image-94022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\" alt=\"Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "93948 http://blogs.kqed.org/bayareabites/?p=93948",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/03/16/easy-to-make-for-st-patricks-day-irish-soda-bread-with-currants-and-orange-zest/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 721,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1554249985,
"excerpt": "This large, fragrant loaf--studded with currants and zesty orange--will feed plenty, and is perfect for a St. Patrick’s Day Brunch. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This large, fragrant loaf--studded with currants and zesty orange--will feed plenty, and is perfect for a St. Patrick’s Day Brunch. ",
"title": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Easy to Make for St. Patrick’s Day: Irish Soda Bread with Currants and Orange Zest",
"datePublished": "2015-03-16T16:47:36-07:00",
"dateModified": "2019-04-02T17:06:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "easy-to-make-for-st-patricks-day-irish-soda-bread-with-currants-and-orange-zest",
"status": "publish",
"path": "/bayareabites/93948/easy-to-make-for-st-patricks-day-irish-soda-bread-with-currants-and-orange-zest",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\">\u003cimg class=\"size-full wp-image-94011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Back when I worked as a professional baker at \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> in Rockridge, we made magnificent loaves of Irish soda bread--rich with butter, eggs, sugar, and raisins or even chopped dried apricots--which were quickly snapped up (and truly incredible fresh out of the oven).\u003c/p>\n\u003cp>The version that we made, and that you often see in this country, is more of an American version of the bread, rather than a true representation of what you might actually find in Ireland. Irish soda bread, or “brown soda bread” or “white soda bread,” is traditionally made with only 4 ingredients: flour (white or whole wheat), baking soda (hence the “soda” part of the name), buttermilk, and salt. It is a hearty quick bread--as opposed to a yeasted bread--that was made in cast iron pots and cooked over a fire, eliminating the need for an oven. The whole wheat version was more common, and the white version saved for special occasions. Even more special would be to add an egg to it.\u003c/p>\n\u003cp>Whether you are in America or Ireland, a telltale signature of the loaf is the cross that is cut into the top of the bread before baking. This helps it expand and cook in the thicker middle, but also has religious connotations. The cross part is pretty obvious, but another favorite meaning is that by cutting a cross into the top, it “lets the devil out of the bread.”\u003c/p>\n\u003cp>Nowadays you’ll find all sorts of variations: From the more commonplace raisin-studded or caraway seed-scented loaves to those with dark chocolate chunks, multigrain and seeds, or other dried fruits like apricots, figs, and cherries. Here, many recipes include butter, eggs, and sugar to varying degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is one of my favorites. Dense and moist on the inside, crackly on the outside, and lightly sweet...it is the perfect vehicle for a slathering of Irish butter. Baking it in a cast-iron pan make me think it sort of takes it back to its roots. Plus it just looks really cool.\u003c/p>\n\u003cfigure id=\"attachment_94006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\">\u003cimg class=\"size-full wp-image-94006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg\" alt=\"Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-pan-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Irish-American Soda Bread with Currants and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb (3 cups) all-purpose flour, plus 1 tbsp\u003c/li>\n\u003cli>5 oz (1 cup) whole wheat flour\u003c/li>\n\u003cli>1/3 cup sugar\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>1 1/2 tsp kosher salt\u003c/li>\n\u003cli>6 tbsp cold unsalted butter, diced\u003c/li>\n\u003cli>2 cups cold buttermilk, shaken\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003cli>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1 cup dried currants\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"size": "full",
"ids": "93995,94019,94015,94017,94014,93996,94016,94001,93999,93997,94000,93998,94024,94018,94005,94002,94004",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position the rack in the middle and preheat the oven to 375F. Generously butter a 10-inch cast-iron skillet with 2- to 2 1/2-inch-high sides (you can also bake it on a baking sheet, but it will flatten more).\u003c/li>\n\u003cli>In a bowl, whisk together the 3 cups all-purpose flour, wheat flour, sugar, baking soda, and salt. Sprinkle the butter over the top and cut in with a pastry cutter or 2 knives until the mixture looks like coarse breadcrumbs.\u003c/li>\n\u003cli>In another bowl or container, whisk together the buttermilk, egg, and orange zest. Add to the dough, stirring with a wooden spoon just until well incorporated. Combine the currants with the 1 tablespoon of flour and stir into the dough. It will be sticky.\u003c/li>\n\u003cli>Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf into the prepared skillet and cut an \"X\" into the top of the bread with a serrated knife. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean. When you tap the loaf, it will have a hollow sound.\u003c/li>\n\u003cli>Cool on a wire rack for 10 minutes, then remove it from the pan, and let cool on the rack. Serve warm or at room temperature with plenty of salted Irish butter.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_94022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\">\u003cimg class=\"size-full wp-image-94022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg\" alt=\"Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/irish-soda-bread-final-slices2-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced and buttered Irish-American Soda Bread with Currants and Orange Zest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/93948/easy-to-make-for-st-patricks-day-irish-soda-bread-with-currants-and-orange-zest",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15149"
],
"categories": [
"bayareabites_1516",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_16289",
"bayareabites_16376",
"bayareabites_14738",
"bayareabites_16375",
"bayareabites_123"
],
"featImg": "bayareabites_94011",
"label": "bayareabites_15149"
},
"bayareabites_93590": {
"type": "posts",
"id": "bayareabites_93590",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "93590",
"score": null,
"sort": [
1425403544000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1425403544,
"format": "aside",
"disqusTitle": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"title": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\">\u003cimg class=\"size-full wp-image-93599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\" alt=\"Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. That’s not exactly what I call health food.\u003c/p>\n\u003cp>Still, I see the food’s appeal — colorful, fun, and protein-packed, one single cup has enough nutrient heft to get me through an afternoon lull. But the truth is, it is easy to do better, much better, by making yogurt at home. It requires patience, about 24 hours of it, but most of the time is hands-off. Plus, I can control the quality and fat content of the milk, as well as the sugar content of the fruit. I call it a win-win-win.\u003c/p>\n\u003cfigure id=\"attachment_93594\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-93594\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\" alt=\"All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\" width=\"700\" height=\"783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-400x447.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-320x358.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with organic, whole milk for my yogurt. (Yes, you can use low-fat or even skim if you’d like, but didn’t you just read the revised dietary guidelines? \u003ca href=\"http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good\" target=\"_blank\" rel=\"noopener\">Fat is no longer the enemy\u003c/a>.) The easiest thing to use to culture the milk is store-bought yogurt with live cultures. I like to grab one 7-ounce container to use for 8 cups of milk. Keep in mind, the texture and flavor of the resulting yogurt will mimic that of the starter yogurt. Choose something you like. Don’t use a flavored yogurt, or anything with gums or sweeteners. After this first batch of yogurt is made, you can reserve a bit of the homemade yogurt to use in subsequent batches, and you won’t need to buy any yogurt from the store again.\u003c/p>\n\u003cfigure id=\"attachment_93597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\">\u003cimg class=\"size-full wp-image-93597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\" alt=\"First heat the milk to 185 degrees. Photo: Kate Williams\" width=\"1000\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-320x230.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First heat the milk to 185 degrees. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make yogurt, the milk first needs to be heated to 185 degrees. This heating step helps to reconfigure the proteins in the milk so that they will form creamy yogurt when cultured. Next, let the milk cool to a more suitable incubation temperature (around 110 to 112 degrees) before adding the yogurt.\u003c/p>\n\u003cp>You can let the milk cool on the stove, but I like to speed things up a bit by using a water bath. Simply place the entire pot of milk into a bowl of ice water and stir while it cools. It’ll reach 112 before you know it. Once the milk is cooled, stir in the yogurt. Take the time to get the mixture smooth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now pour the milk and yogurt mixture into a large glass bowl for culturing. I like to use glass here because it is non-reactive. You could also use a large glass canning jar, or two smaller jars if you’d prefer. Cover the bowl with plastic wrap and then a kitchen towel to keep the milk warm.\u003c/p>\n\u003cfigure id=\"attachment_93600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\">\u003cimg class=\"size-full wp-image-93600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\" alt=\"The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\" width=\"1000\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-320x216.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yogurt bacteria are happiest when they are incubated somewhere between 100 and 110 degrees. There are plenty of fancy yogurt-making contraptions that will hold this precise temperature, but there’s no reason to go out and buy one — an oven light will do the trick. I snuggle the bowl up next to the oven light, flip it on, and close the oven door. Five to seven hours later, the yogurt is set. You’ll know the yogurt is ready when it holds its shape in the bowl or on a spoon.\u003c/p>\n\u003cfigure id=\"attachment_93596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\">\u003cimg class=\"size-full wp-image-93596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\" alt=\"You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\" width=\"1000\" height=\"707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-320x226.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You can eat the yogurt right now if you’d like; it will have the texture of “European-style” yogurts. The best way to make yogurt with fruit on the bottom, however, is to drain the yogurt to mimic “Greek-style” brands.\u003c/p>\n\u003cp>Line a colander with a triple layer of cheesecloth and set it into a large bowl. Transfer the yogurt to the colander, cover with plastic wrap, and let drain in the fridge. I like to let the yogurt drain overnight (somewhere between 8 and 10 hours). It will lose about half its volume in whey and become remarkably thick.\u003c/p>\n\u003cp>After transferring the yogurt to the draining set-up, I like to prepare the fruit filling. The best looking fruit at the store was a couple of Manila mangos, which make for a bright and slightly tangy foil to the yogurt. You can use whatever fruit you’d like for the filling; two cups of prepped fruit will yield enough filling for the yogurt.\u003c/p>\n\u003cfigure id=\"attachment_93595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\">\u003cimg class=\"size-full wp-image-93595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\" alt=\"Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\" width=\"1000\" height=\"713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-320x228.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine the mango with a splash of water, a tablespoon of honey, a dash of ground cardamom, and a pinch of salt. The honey, by the way, is totally optional. One of my mangoes was a bit tart, so it needed a little sweetness for balance. Heat the fruit mixture until the mango softens; it will only take a few minutes. Use the back of a spoon to mash some of the cooked fruit to create a jam-like texture. Season to taste and store in the fridge until the yogurt is ready.\u003c/p>\n\u003cp>Once the yogurt is drained, fill the jars. I like to use half-pint jars because they are the perfect single serving size. First, divide the mango mixture between six jars. I like to use between two and three tablespoons. Top with about 3/4 cup yogurt and seal the jars with their lids. Make sure to save between 1/2 cup and 1 cup plain yogurt to use for your next batch.\u003c/p>\n\u003cfigure id=\"attachment_93598\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\">\u003cimg class=\"size-full wp-image-93598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\" alt=\"Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\" width=\"700\" height=\"893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-400x510.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-320x408.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Greek-Style Yogurt Cups with Cardamom Mango\u003c/h3>\n\u003cp>\u003cem>Makes 6 single-serve jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Feel free to experiment with the choice of fruit and seasonings. Anything in season will work; aim for 2 cups prepped fruit. You can make the yogurt using low-fat or fat-free dairy if you insist. Goat’s milk yogurt will also work, but the fermenting time may be longer. For best results, use a plain, additive-free Greek-style yogurt, such as Fage or Strauss, as a starter. When making future batches, you can use homemade yogurt as a starter.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 cups whole milk yogurt\u003c/li>\n\u003cli>1 (7-ounce) container plain whole milk Greek-style yogurt, with live and active cultures\u003c/li>\n\u003cli>2 Manila mangos, peeled and roughly chopped\u003c/li>\n\u003cli>2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon honey (optional)\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water.\u003c/li>\n\u003cli>Heat milk in a large saucepan over medium-low heat until it reaches 185 degrees. Remove from heat and let the milk cool for 5 minutes. Place the saucepan directly in the bowl of water. Let milk cool, stirring frequently, until it reaches 110 to 112 degrees, 5 to 7 minutes. Remove from ice bath.\u003c/li>\n\u003cli>Stir yogurt into cooled milk until smooth. Transfer to a large glass bowl and cover with plastic wrap. Cover the bowl with a clean kitchen towel and transfer to an oven with the light on. Place the bowl close to the light. Let yogurt sit, undisturbed, until set, 5 to 7 hours. Rotate the bowl 180 degrees about halfway through the culturing time.\u003c/li>\n\u003cli>Meanwhile, place a colander over a second large bowl. Line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>When the yogurt is set, remove the bowl from the oven. Carefully transfer the yogurt to the prepared colander. Cover with plastic wrap and let drain in the refrigerator overnight.\u003c/li>\n\u003cli>While the yogurt is draining, prepare the mango mixture: Combine the mangoes, water, honey, cardamom, and salt in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mango softens, 5 to 7 minutes. Use the back or a wooden spoon to mash about half of the mango against the side of the saucepan. Season to taste with honey and salt. Transfer to a storage container and refrigerate until the yogurt has drained.\u003c/li>\n\u003cli>The next day, remove the yogurt and the mango mixture from the refrigerator. Divide the mango mixture between 6 half-pint glass jars. (You should use 2 to 3 tablespoons per jar.) Top the mango mixture with about 3/4 cup drained yogurt. Discard drained whey or save for another use. Seal jars and refrigerate until serving. Reserve remaining yogurt (1/2 cup to 1 cup) to start next batch of yogurt.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "93590 http://blogs.kqed.org/bayareabites/?p=93590",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1511,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1554249024,
"excerpt": " Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": " Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.",
"title": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"datePublished": "2015-03-03T09:25:44-08:00",
"dateModified": "2019-04-02T16:50:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack",
"status": "publish",
"path": "/bayareabites/93590/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\">\u003cimg class=\"size-full wp-image-93599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\" alt=\"Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. That’s not exactly what I call health food.\u003c/p>\n\u003cp>Still, I see the food’s appeal — colorful, fun, and protein-packed, one single cup has enough nutrient heft to get me through an afternoon lull. But the truth is, it is easy to do better, much better, by making yogurt at home. It requires patience, about 24 hours of it, but most of the time is hands-off. Plus, I can control the quality and fat content of the milk, as well as the sugar content of the fruit. I call it a win-win-win.\u003c/p>\n\u003cfigure id=\"attachment_93594\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-93594\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\" alt=\"All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\" width=\"700\" height=\"783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-400x447.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-320x358.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with organic, whole milk for my yogurt. (Yes, you can use low-fat or even skim if you’d like, but didn’t you just read the revised dietary guidelines? \u003ca href=\"http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good\" target=\"_blank\" rel=\"noopener\">Fat is no longer the enemy\u003c/a>.) The easiest thing to use to culture the milk is store-bought yogurt with live cultures. I like to grab one 7-ounce container to use for 8 cups of milk. Keep in mind, the texture and flavor of the resulting yogurt will mimic that of the starter yogurt. Choose something you like. Don’t use a flavored yogurt, or anything with gums or sweeteners. After this first batch of yogurt is made, you can reserve a bit of the homemade yogurt to use in subsequent batches, and you won’t need to buy any yogurt from the store again.\u003c/p>\n\u003cfigure id=\"attachment_93597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\">\u003cimg class=\"size-full wp-image-93597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\" alt=\"First heat the milk to 185 degrees. Photo: Kate Williams\" width=\"1000\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-320x230.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First heat the milk to 185 degrees. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make yogurt, the milk first needs to be heated to 185 degrees. This heating step helps to reconfigure the proteins in the milk so that they will form creamy yogurt when cultured. Next, let the milk cool to a more suitable incubation temperature (around 110 to 112 degrees) before adding the yogurt.\u003c/p>\n\u003cp>You can let the milk cool on the stove, but I like to speed things up a bit by using a water bath. Simply place the entire pot of milk into a bowl of ice water and stir while it cools. It’ll reach 112 before you know it. Once the milk is cooled, stir in the yogurt. Take the time to get the mixture smooth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now pour the milk and yogurt mixture into a large glass bowl for culturing. I like to use glass here because it is non-reactive. You could also use a large glass canning jar, or two smaller jars if you’d prefer. Cover the bowl with plastic wrap and then a kitchen towel to keep the milk warm.\u003c/p>\n\u003cfigure id=\"attachment_93600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\">\u003cimg class=\"size-full wp-image-93600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\" alt=\"The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\" width=\"1000\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-320x216.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yogurt bacteria are happiest when they are incubated somewhere between 100 and 110 degrees. There are plenty of fancy yogurt-making contraptions that will hold this precise temperature, but there’s no reason to go out and buy one — an oven light will do the trick. I snuggle the bowl up next to the oven light, flip it on, and close the oven door. Five to seven hours later, the yogurt is set. You’ll know the yogurt is ready when it holds its shape in the bowl or on a spoon.\u003c/p>\n\u003cfigure id=\"attachment_93596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\">\u003cimg class=\"size-full wp-image-93596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\" alt=\"You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\" width=\"1000\" height=\"707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-320x226.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You can eat the yogurt right now if you’d like; it will have the texture of “European-style” yogurts. The best way to make yogurt with fruit on the bottom, however, is to drain the yogurt to mimic “Greek-style” brands.\u003c/p>\n\u003cp>Line a colander with a triple layer of cheesecloth and set it into a large bowl. Transfer the yogurt to the colander, cover with plastic wrap, and let drain in the fridge. I like to let the yogurt drain overnight (somewhere between 8 and 10 hours). It will lose about half its volume in whey and become remarkably thick.\u003c/p>\n\u003cp>After transferring the yogurt to the draining set-up, I like to prepare the fruit filling. The best looking fruit at the store was a couple of Manila mangos, which make for a bright and slightly tangy foil to the yogurt. You can use whatever fruit you’d like for the filling; two cups of prepped fruit will yield enough filling for the yogurt.\u003c/p>\n\u003cfigure id=\"attachment_93595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\">\u003cimg class=\"size-full wp-image-93595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\" alt=\"Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\" width=\"1000\" height=\"713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-320x228.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine the mango with a splash of water, a tablespoon of honey, a dash of ground cardamom, and a pinch of salt. The honey, by the way, is totally optional. One of my mangoes was a bit tart, so it needed a little sweetness for balance. Heat the fruit mixture until the mango softens; it will only take a few minutes. Use the back of a spoon to mash some of the cooked fruit to create a jam-like texture. Season to taste and store in the fridge until the yogurt is ready.\u003c/p>\n\u003cp>Once the yogurt is drained, fill the jars. I like to use half-pint jars because they are the perfect single serving size. First, divide the mango mixture between six jars. I like to use between two and three tablespoons. Top with about 3/4 cup yogurt and seal the jars with their lids. Make sure to save between 1/2 cup and 1 cup plain yogurt to use for your next batch.\u003c/p>\n\u003cfigure id=\"attachment_93598\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\">\u003cimg class=\"size-full wp-image-93598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\" alt=\"Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\" width=\"700\" height=\"893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-400x510.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-320x408.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Greek-Style Yogurt Cups with Cardamom Mango\u003c/h3>\n\u003cp>\u003cem>Makes 6 single-serve jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Feel free to experiment with the choice of fruit and seasonings. Anything in season will work; aim for 2 cups prepped fruit. You can make the yogurt using low-fat or fat-free dairy if you insist. Goat’s milk yogurt will also work, but the fermenting time may be longer. For best results, use a plain, additive-free Greek-style yogurt, such as Fage or Strauss, as a starter. When making future batches, you can use homemade yogurt as a starter.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 cups whole milk yogurt\u003c/li>\n\u003cli>1 (7-ounce) container plain whole milk Greek-style yogurt, with live and active cultures\u003c/li>\n\u003cli>2 Manila mangos, peeled and roughly chopped\u003c/li>\n\u003cli>2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon honey (optional)\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water.\u003c/li>\n\u003cli>Heat milk in a large saucepan over medium-low heat until it reaches 185 degrees. Remove from heat and let the milk cool for 5 minutes. Place the saucepan directly in the bowl of water. Let milk cool, stirring frequently, until it reaches 110 to 112 degrees, 5 to 7 minutes. Remove from ice bath.\u003c/li>\n\u003cli>Stir yogurt into cooled milk until smooth. Transfer to a large glass bowl and cover with plastic wrap. Cover the bowl with a clean kitchen towel and transfer to an oven with the light on. Place the bowl close to the light. Let yogurt sit, undisturbed, until set, 5 to 7 hours. Rotate the bowl 180 degrees about halfway through the culturing time.\u003c/li>\n\u003cli>Meanwhile, place a colander over a second large bowl. Line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>When the yogurt is set, remove the bowl from the oven. Carefully transfer the yogurt to the prepared colander. Cover with plastic wrap and let drain in the refrigerator overnight.\u003c/li>\n\u003cli>While the yogurt is draining, prepare the mango mixture: Combine the mangoes, water, honey, cardamom, and salt in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mango softens, 5 to 7 minutes. Use the back or a wooden spoon to mash about half of the mango against the side of the saucepan. Season to taste with honey and salt. Transfer to a storage container and refrigerate until the yogurt has drained.\u003c/li>\n\u003cli>The next day, remove the yogurt and the mango mixture from the refrigerator. Divide the mango mixture between 6 half-pint glass jars. (You should use 2 to 3 tablespoons per jar.) Top the mango mixture with about 3/4 cup drained yogurt. Discard drained whey or save for another use. Seal jars and refrigerate until serving. Reserve remaining yogurt (1/2 cup to 1 cup) to start next batch of yogurt.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/93590/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack",
"authors": [
"5485"
],
"categories": [
"bayareabites_2638",
"bayareabites_12869",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_14738",
"bayareabites_2890"
],
"featImg": "bayareabites_93599",
"label": "bayareabites"
},
"bayareabites_93255": {
"type": "posts",
"id": "bayareabites_93255",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "93255",
"score": null,
"sort": [
1424106133000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1424106133,
"format": "aside",
"disqusTitle": "For Musician Jack White, Any Old Guacamole Just Won't Do",
"title": "For Musician Jack White, Any Old Guacamole Just Won't Do",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "93255 http://blogs.kqed.org/bayareabites/?p=93255",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/16/for-musician-jack-white-any-old-guacamole-just-wont-do/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 633,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1424106133,
"excerpt": "Jack White is a meticulous musician, so it's no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jack White is a meticulous musician, so it's no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.",
"title": "For Musician Jack White, Any Old Guacamole Just Won't Do | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For Musician Jack White, Any Old Guacamole Just Won't Do",
"datePublished": "2015-02-16T09:02:13-08:00",
"dateModified": "2015-02-16T09:02:13-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-musician-jack-white-any-old-guacamole-just-wont-do",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=386409331&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Sun, 15 Feb 2015 08:26:00 -0500",
"nprLastModifiedDate": "Sun, 15 Feb 2015 08:27:20 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do?ft=nprml&f=386409331",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3?orgId=1&topicId=1053&e=386409331&d=151&ft=nprml&f=386409331",
"nprAudioM3u": "http://api.npr.org/m3u/1386448397-dd1036.m3u?orgId=1&topicId=1053&e=386409331&d=151&ft=nprml&f=386409331",
"nprStoryId": "386409331",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 15 Feb 2015 12:49:00 -0500",
"path": "/bayareabites/93255/for-musician-jack-white-any-old-guacamole-just-wont-do",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg\" alt=\"The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\" width=\"1000\" height=\"621\" class=\"size-full wp-image-93256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-400x248.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-082edit1_custom-a3e30729f1ff89ea7b13a15c101e4a01895aafac-e1424105986274-320x199.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/15/386409331/for-musician-jack-white-any-old-guacamole-just-wont-do\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/15/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/02/20150215_wesun_for_musician_jack_white_any_old_guacamole_just_wont_do.mp3\u003c/p>\n\u003cp>Jack White, formerly of the White Stripes, must hate bananas. Because according to his \u003ca href=\"http://www.oudaily.com/l_and_a/jack-white-concert-costs-ou-over/article_28058ff8-aa87-11e4-9ba8-979191960943.html\">recently leaked concert rider\u003c/a>, he doesn't want to lay eyes on one at his concerts.\u003c/p>\n\u003cp>A \"rider\" is the set of unusual contractual demands that some pop stars make of their hosts when they're on tour. Kanye West wants his chauffeur dressed in 100 percent cotton; Jennifer Lopez's coffee must be stirred counterclockwise; and the Foo Fighters want Cup o' Noodles soup, but only on Wednesdays.\u003c/p>\n\u003cp>When White's personal preferences came to light, which includes chicken wings, fresh blackberries and assorted chocolates, one item that stood out was a very special guacamole recipe detailed by White's handler and manager.\u003c/p>\n\u003cfigure id=\"attachment_93257\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg\" alt=\"Photo: Ariel Zambelich/NPR \" width=\"300\" class=\"size-full wp-image-93257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/20150213-jack-white-guacamole-003edit_vert-3f5ba87fabbe53f9093596dce2182a03c00714e2-e1424106077191-320x427.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ariel Zambelich/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some have mocked the diva-like tone of the request, but London-based Peruvian chef Martin Morales, owner of Ceviche restaurant in London, has made it, and he thinks it's just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's down to the fresh ingredients and the timing of the way each ingredient is put together,\" Morales says.\u003c/p>\n\u003cp>The ingredients (you can find the full recipe below) include ripe avocados, Serrano peppers, tomatoes, cilantro and lime — nothing surprising there.\u003c/p>\n\u003cp>But each avocado must be cut three to four slits down, three to four across, cubed with a butter knife, not mashed. It's to be served around 5 p.m. and not made too far ahead of time.\u003c/p>\n\u003cp>From a chef perspective, all of those are good calls, Morales says.\u003c/p>\n\u003cp>\"If you leave that guacamole sitting there for hours and hours, if you mix it up too much, everything will go limp and it will just be like a damp, soggy, sloppy salad,\" he says. \"No one wants that.\"\u003c/p>\n\u003cp>Morales says that texture isn't the only reason to mix the ingredients right before serving, it's also about flavor.\u003c/p>\n\u003cp>\"When two ingredients like chili and lime come together, there are chemical reactions that go on, and they're at their height in the first two or three minutes,\" he says. \"If you bite into that, then you're also kind of biting into little explosions of flavor, and that's what Jack White's recipe has.\"\u003c/p>\n\u003chr>\n\u003ch3>Jack White's Guacamole Recipe\u003c/h3>\n\u003cp>(Recipe as written from \u003ca href=\"https://docs.google.com/a/stevemullis.net/file/d/0B14lRCgV2C9wbGpTb0tsQk1iMGstaW5UY0FPMFVuNy1LQ2k0/edit\">White's concert rider\u003c/a>)\u003c/p>\n\u003cul>\n\u003cli>8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You'll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)\u003c/li>\n\u003cli>4 x vine-ripened tomatoes (diced)\u003c/li>\n\u003cli>1/2 x yellow onion (finely chopped)\u003c/li>\n\u003cli>1 x full bunch cilantro (chopped)\u003c/li>\n\u003cli>4 x Serrano peppers (de-veined and chopped)\u003c/li>\n\u003cli>1 x lime\u003c/li>\n\u003cli>Salt & pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to the top later so you cover most of the surface with the juice (The pits and lime will keep it from browning prematurely.) Cover with plastic wrap and refrigerate until served. Please don't make it too early before it's served. We'd love to have it around 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/93255/for-musician-jack-white-any-old-guacamole-just-wont-do",
"authors": [
"byline_bayareabites_93255"
],
"categories": [
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_12"
],
"tags": [
"bayareabites_3681",
"bayareabites_14151",
"bayareabites_10921"
],
"featImg": "bayareabites_93256",
"label": "bayareabites"
},
"bayareabites_92858": {
"type": "posts",
"id": "bayareabites_92858",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92858",
"score": null,
"sort": [
1423773943000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1423773943,
"format": "aside",
"disqusTitle": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"title": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "92858 http://blogs.kqed.org/bayareabites/?p=92858",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 669,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1553040752,
"excerpt": "Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.",
"title": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"datePublished": "2015-02-12T12:45:43-08:00",
"dateModified": "2019-03-19T17:12:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/",
"source": "Valentine's Day Recipes",
"path": "/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"size": "full",
"ids": "92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_13034",
"bayareabites_1873"
],
"tags": [
"bayareabites_147",
"bayareabites_833",
"bayareabites_4125",
"bayareabites_846",
"bayareabites_10409",
"bayareabites_81"
],
"featImg": "bayareabites_92896",
"label": "source_bayareabites_92858"
},
"bayareabites_92855": {
"type": "posts",
"id": "bayareabites_92855",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92855",
"score": null,
"sort": [
1423685892000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1423685892,
"format": "aside",
"disqusTitle": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"title": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92875,92877,92879,92882,92878,92881,92866,92880\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "92855 http://blogs.kqed.org/bayareabites/?p=92855",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 612,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1553040577,
"excerpt": "Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.",
"title": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark",
"datePublished": "2015-02-11T12:18:12-08:00",
"dateModified": "2019-03-19T17:09:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/",
"source": "Valentine’s Day Recipes",
"path": "/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"size": "full",
"ids": "92875,92877,92879,92882,92878,92881,92866,92880",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_13034",
"bayareabites_1873"
],
"tags": [
"bayareabites_416",
"bayareabites_147",
"bayareabites_4125",
"bayareabites_1881",
"bayareabites_81"
],
"featImg": "bayareabites_92874",
"label": "source_bayareabites_92855"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=recipes": {
"isFetching": false,
"latestQuery": {
"from": 324,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1241,
"relation": "eq"
},
"items": [
"bayareabites_95371",
"bayareabites_95173",
"bayareabites_94568",
"bayareabites_94536",
"bayareabites_94456",
"bayareabites_94355",
"bayareabites_94115",
"bayareabites_93948",
"bayareabites_93590",
"bayareabites_93255",
"bayareabites_92858",
"bayareabites_92855"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_recipes": {
"isLoading": true
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"source_bayareabites_92858": {
"type": "terms",
"id": "source_bayareabites_92858",
"meta": {
"override": true
},
"name": "Valentine's Day Recipes",
"link": "https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/",
"isLoading": false
},
"source_bayareabites_92855": {
"type": "terms",
"id": "source_bayareabites_92855",
"meta": {
"override": true
},
"name": "Valentine’s Day Recipes",
"link": "https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/",
"isLoading": false
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_14402": {
"type": "terms",
"id": "bayareabites_14402",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14402",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jackson pollack",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jackson pollack Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98778,
"slug": "jackson-pollack",
"isLoading": false,
"link": "/bayareabites/tag/jackson-pollack"
},
"bayareabites_14403": {
"type": "terms",
"id": "bayareabites_14403",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14403",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98779,
"slug": "monet",
"isLoading": false,
"link": "/bayareabites/tag/monet"
},
"bayareabites_14404": {
"type": "terms",
"id": "bayareabites_14404",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14404",
"found": true
},
"relationships": {},
"featImg": null,
"name": "painting",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "painting Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98780,
"slug": "painting",
"isLoading": false,
"link": "/bayareabites/tag/painting"
},
"bayareabites_15149": {
"type": "terms",
"id": "bayareabites_15149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Our Top 10 Recipes From 2015",
"description": "\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" rel=\"attachment wp-att-103088\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish.jpg\" alt=\"brusselsprouts-finish\" width=\"1920\" height=\"1280\" class=\"aligncenter size-full wp-image-103088\" />\u003c/a>\r\n\r\nBrussels sprouts were the \"it\" vegetable this past year and a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">creamy gratin\u003c/a> topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Brussels sprouts were the \"it\" vegetable this past year and a creamy gratin topped the list of your favorite recipes from our Bay Area Bites contributors. Bookmark this page so you can enjoy them again!",
"title": "Our Top 10 Recipes From 2015 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99479,
"slug": "our-top-10-recipes-from-2015",
"isLoading": false,
"link": "/bayareabites/series/our-top-10-recipes-from-2015"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_8841": {
"type": "terms",
"id": "bayareabites_8841",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8841",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almond milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almond milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3294,
"slug": "almond-milk",
"isLoading": false,
"link": "/bayareabites/tag/almond-milk"
},
"bayareabites_9067": {
"type": "terms",
"id": "bayareabites_9067",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9067",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coconut milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coconut milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3521,
"slug": "coconut-milk",
"isLoading": false,
"link": "/bayareabites/tag/coconut-milk"
},
"bayareabites_16398": {
"type": "terms",
"id": "bayareabites_16398",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16398",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy free recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy free recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100728,
"slug": "dairy-free-recipes",
"isLoading": false,
"link": "/bayareabites/tag/dairy-free-recipes"
},
"bayareabites_16399": {
"type": "terms",
"id": "bayareabites_16399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100729,
"slug": "vegan-recipes",
"isLoading": false,
"link": "/bayareabites/tag/vegan-recipes"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_14362": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seasonal recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seasonal recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98738,
"slug": "seasonal-recipes",
"isLoading": false,
"link": "/bayareabites/category/seasonal-recipes"
},
"bayareabites_2550": {
"type": "terms",
"id": "bayareabites_2550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1838,
"slug": "grilling",
"isLoading": false,
"link": "/bayareabites/tag/grilling"
},
"bayareabites_619": {
"type": "terms",
"id": "bayareabites_619",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "619",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lamb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lamb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 584,
"slug": "lamb",
"isLoading": false,
"link": "/bayareabites/tag/lamb"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_14306": {
"type": "terms",
"id": "bayareabites_14306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biscuits",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biscuits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98682,
"slug": "biscuits",
"isLoading": false,
"link": "/bayareabites/tag/biscuits"
},
"bayareabites_2044": {
"type": "terms",
"id": "bayareabites_2044",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "easter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "easter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1542,
"slug": "easter",
"isLoading": false,
"link": "/bayareabites/tag/easter"
},
"bayareabites_14305": {
"type": "terms",
"id": "bayareabites_14305",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14305",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ham",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ham Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98681,
"slug": "ham",
"isLoading": false,
"link": "/bayareabites/tag/ham"
},
"bayareabites_14231": {
"type": "terms",
"id": "bayareabites_14231",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14231",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charoset",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charoset Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8707,
"slug": "charoset",
"isLoading": false,
"link": "/bayareabites/tag/charoset"
},
"bayareabites_3662": {
"type": "terms",
"id": "bayareabites_3662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2419,
"slug": "jewish-food",
"isLoading": false,
"link": "/bayareabites/tag/jewish-food"
},
"bayareabites_2041": {
"type": "terms",
"id": "bayareabites_2041",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2041",
"found": true
},
"relationships": {},
"featImg": null,
"name": "passover",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "passover Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1539,
"slug": "passover",
"isLoading": false,
"link": "/bayareabites/tag/passover"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_11896": {
"type": "terms",
"id": "bayareabites_11896",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11896",
"found": true
},
"relationships": {},
"featImg": null,
"name": "persian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "persian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6358,
"slug": "persian-food",
"isLoading": false,
"link": "/bayareabites/tag/persian-food"
},
"bayareabites_10218": {
"type": "terms",
"id": "bayareabites_10218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Persian New Year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Persian New Year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4672,
"slug": "persian-new-year",
"isLoading": false,
"link": "/bayareabites/tag/persian-new-year"
},
"bayareabites_16377": {
"type": "terms",
"id": "bayareabites_16377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sabzee Polo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sabzee Polo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100707,
"slug": "sabzee-polo",
"isLoading": false,
"link": "/bayareabites/tag/sabzee-polo"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_16289": {
"type": "terms",
"id": "bayareabites_16289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100619,
"slug": "baking-recipes",
"isLoading": false,
"link": "/bayareabites/tag/baking-recipes"
},
"bayareabites_16376": {
"type": "terms",
"id": "bayareabites_16376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "irish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "irish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100706,
"slug": "irish-food",
"isLoading": false,
"link": "/bayareabites/tag/irish-food"
},
"bayareabites_16375": {
"type": "terms",
"id": "bayareabites_16375",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16375",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soda bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soda bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100705,
"slug": "soda-bread",
"isLoading": false,
"link": "/bayareabites/tag/soda-bread"
},
"bayareabites_123": {
"type": "terms",
"id": "bayareabites_123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "st. patrick's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "st. patrick's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 87,
"slug": "st-patricks-day",
"isLoading": false,
"link": "/bayareabites/tag/st-patricks-day"
},
"bayareabites_3681": {
"type": "terms",
"id": "bayareabites_3681",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3681",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guacamole",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guacamole Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2432,
"slug": "guacamole",
"isLoading": false,
"link": "/bayareabites/tag/guacamole"
},
"bayareabites_14151": {
"type": "terms",
"id": "bayareabites_14151",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14151",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jack white",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jack white Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8627,
"slug": "jack-white",
"isLoading": false,
"link": "/bayareabites/tag/jack-white"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_13034": {
"type": "terms",
"id": "bayareabites_13034",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13034",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7497,
"slug": "valentines-day-recipes",
"isLoading": false,
"link": "/bayareabites/category/valentines-day-recipes"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_833": {
"type": "terms",
"id": "bayareabites_833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 830,
"slug": "cookies",
"isLoading": false,
"link": "/bayareabites/tag/cookies"
},
"bayareabites_4125": {
"type": "terms",
"id": "bayareabites_4125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2589,
"slug": "dessert-recipes",
"isLoading": false,
"link": "/bayareabites/tag/dessert-recipes"
},
"bayareabites_846": {
"type": "terms",
"id": "bayareabites_846",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "846",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 842,
"slug": "ice-cream-sandwich",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream-sandwich"
},
"bayareabites_10409": {
"type": "terms",
"id": "bayareabites_10409",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10409",
"found": true
},
"relationships": {},
"featImg": null,
"name": "strawberry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "strawberry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4863,
"slug": "strawberry",
"isLoading": false,
"link": "/bayareabites/tag/strawberry"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_416": {
"type": "terms",
"id": "bayareabites_416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 381,
"slug": "candy",
"isLoading": false,
"link": "/bayareabites/tag/candy"
},
"bayareabites_1881": {
"type": "terms",
"id": "bayareabites_1881",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pistachio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pistachio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1456,
"slug": "pistachio",
"isLoading": false,
"link": "/bayareabites/tag/pistachio"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}