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_114680": {
"type": "attachments",
"id": "bayareabites_114680",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114680",
"found": true
},
"parent": 114676,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 693
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 213
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 1280
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 500
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg",
"width": 2000,
"height": 2667
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 1360
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1574
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 1067
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1920x2560.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 2560
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1574
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1920x2560.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 2560
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 1024
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 320
}
},
"publishDate": 1484777926,
"modified": 1487817441,
"caption": "Vegan Cauliflower and Potato Curry\n",
"description": "Vegan Cauliflower and Potato Curry\n",
"title": "curry-final",
"credit": "Kim Laidlaw",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_115138": {
"type": "attachments",
"id": "bayareabites_115138",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "115138",
"found": true
},
"parent": 114942,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2.jpg",
"width": 2000,
"height": 1333
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final2-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1486594710,
"modified": 1486594735,
"caption": "Green Chicken Curry",
"description": null,
"title": "green-curry-final2",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114992": {
"type": "attachments",
"id": "bayareabites_114992",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114992",
"found": true
},
"parent": 114939,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon.jpg",
"width": 2000,
"height": 1333
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1486000629,
"modified": 1490659060,
"caption": "Homemade Mac and Cheese",
"description": null,
"title": "macheese-final-spoon",
"credit": "Photo: Wendy Goodfriend, Video: Vic Chin",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114944": {
"type": "attachments",
"id": "bayareabites_114944",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114944",
"found": true
},
"parent": 114942,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final.jpg",
"width": 2000,
"height": 1333
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-final-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1485904865,
"modified": 1489165090,
"caption": "Homemade Meatball Sandwich",
"description": null,
"title": "meatball-sandwich-final",
"credit": "Video: VIc Chin, Photo: Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114353": {
"type": "attachments",
"id": "bayareabites_114353",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114353",
"found": true
},
"parent": 114348,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg",
"width": 1800,
"height": 1200
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1482395638,
"modified": 1482510654,
"caption": "Sweet potato, the super tuber",
"description": "Sweet potato, the super tuber",
"title": "yam3_edited-1",
"credit": "Lila Volkas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_135034": {
"type": "attachments",
"id": "bayareabites_135034",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "135034",
"found": true
},
"parent": 114223,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples.jpg",
"width": 1920,
"height": 1267
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-1020x673.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 673
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-1200x792.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 792
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-1920x1267.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1267
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-800x528.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 528
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-768x507.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 507
}
},
"publishDate": 1571352914,
"modified": 1571352932,
"caption": "Braised Pork Shoulder with Sauerkraut and Apples",
"description": "Braised Pork Shoulder with Sauerkraut and Apples",
"title": "Braised-Pork-Shoulder-Sauerkraut-and-Apples",
"credit": "Grace Cheung/KQED",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114298": {
"type": "attachments",
"id": "bayareabites_114298",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114298",
"found": true
},
"parent": 114225,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1482365210,
"modified": 1482365501,
"caption": "Healthy Black-Eyed Pea Salad",
"description": "Healthy Black-Eyed Pea Salad",
"title": "black-eyed-peas-finish",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114237": {
"type": "attachments",
"id": "bayareabites_114237",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114237",
"found": true
},
"parent": 114218,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish1-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1482282293,
"modified": 1482350357,
"caption": "Crab Cakes with Spicy Sriracha Mayo",
"description": "Crab Cakes with Spicy Sriracha Mayo",
"title": "crab-cakes-finish1",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114182": {
"type": "attachments",
"id": "bayareabites_114182",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114182",
"found": true
},
"parent": 114164,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1482199739,
"modified": 1482199786,
"caption": "Creamed Spinach",
"description": "Creamed Spinach",
"title": "creamed-spinach-finish",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114155": {
"type": "attachments",
"id": "bayareabites_114155",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114155",
"found": true
},
"parent": 113988,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-finished-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1482192995,
"modified": 1482193024,
"caption": "Yorkshire Puddings",
"description": "Yorkshire Puddings",
"title": "yorkshire-pudding-finished",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114043": {
"type": "attachments",
"id": "bayareabites_114043",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114043",
"found": true
},
"parent": 113982,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1481840360,
"modified": 1481840740,
"caption": "Slow-Roasted Beef Prime Rib Roast",
"description": "Slow-Roasted Beef Prime Rib Roast",
"title": "prime-rib-final",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_113730": {
"type": "attachments",
"id": "bayareabites_113730",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "113730",
"found": true
},
"parent": 113713,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1.jpg",
"width": 1000,
"height": 666
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/THANKSGIVING-centerpiece1-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1479781285,
"modified": 1479781352,
"caption": null,
"description": null,
"title": "thanksgiving-centerpiece1",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"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"
},
"lilavolkas": {
"type": "authors",
"id": "5404",
"meta": {
"index": "authors_1716337520",
"id": "5404",
"found": true
},
"name": "Lila Volkas",
"firstName": "Lila",
"lastName": "Volkas",
"slug": "lilavolkas",
"email": "lilavolkas@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?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": "Lila Volkas | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lilavolkas"
}
},
"pagesReducer": {
"bayareabites_category_seasonal-recipes": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"score": 14.4057255
},
"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,
"title": "seasonal recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 5
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=seasonal-recipes",
"seeMore": false,
"paginated": true,
"page": 5
}
},
{
"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_114676": {
"type": "posts",
"id": "bayareabites_114676",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114676",
"score": null,
"sort": [
1487964190000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1487964190,
"format": "aside",
"disqusTitle": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry",
"title": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114676 https://ww2.kqed.org/bayareabites/?p=114676",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/02/24/healthy-comfort-food-vegan-cauliflower-and-potato-curry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 884,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1488252539,
"excerpt": "Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.",
"title": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry",
"datePublished": "2017-02-24T11:23:10-08:00",
"dateModified": "2017-02-27T19:28:59-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "healthy-comfort-food-vegan-cauliflower-and-potato-curry",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/healthy-recipes/",
"source": "Healthy Recipes",
"path": "/bayareabites/114676/healthy-comfort-food-vegan-cauliflower-and-potato-curry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114676/healthy-comfort-food-vegan-cauliflower-and-potato-curry",
"authors": [
"5015"
],
"series": [
"bayareabites_15124"
],
"categories": [
"bayareabites_12869",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_785",
"bayareabites_1573",
"bayareabites_324",
"bayareabites_300"
],
"featImg": "bayareabites_114680",
"label": "source_bayareabites_114676"
},
"bayareabites_114942": {
"type": "posts",
"id": "bayareabites_114942",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114942",
"score": null,
"sort": [
1487433497000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1487433497,
"format": "standard",
"disqusTitle": "Let’s Get Healthy: Green Chicken and Veggie Curry",
"title": "Let’s Get Healthy: Green Chicken and Veggie Curry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m making a real effort to eat healthier in 2017: more salads, more veggies, more fruit, and less sugar and overly-processed foods. Stir-fry, lightened up curries, and roasted just-about-anything have made their way into my kitchen in a big way. Anything I can do to get more vegetables and lean proteins on the table is pretty alright with me.\u003c/p>\n\u003cp>This Thai-inspired curry is a huge family favorite and it is packed with both flavor and plenty of good stuff. In fact, it’s one of my 5-year-old daughter’s most-requested meals. It’s honestly not hard to make, and I’ve kept it low on the spice-o-meter so that she can better enjoy it (although she does like a bit of spice if I don’t mention it before serving it). If you want to amp it up, just throw a few Thai chilies or a jalapeño into the blender with everything else.\u003c/p>\n\u003cp>I usually make this with red bell pepper and green beans, but sugar snap peas, fresh peas, broccoli florets, and julienned zucchini would all work well. Just adjust the cooking time until they are tender. You can also easily swap out chicken breast for the thighs, just use skinless bone-in breasts, and simmer them gently and only until they are cooked through to avoid dry chicken meat. For a veggie version, just leave out the chicken and swap 2 tablespoons of low-sodium soy sauce for the fish sauce; add cubes of tofu with the veggies and you won’t need to simmer it nearly as long.\u003c/p>\n\u003cp>There are numerous Thai curry pastes out there. \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/\" target=\"_blank\">You can make your own\u003c/a>, but as a working parent I honestly just don’t have time to do that. My two favorite brands are Mae Ploy and Maesri, so if you can seek those out, by all means do. Serve this over steamed brown rice (or white rice if you want to keep it a bit more classic) or just on its own. \u003c/p>\n\u003cfigure id=\"attachment_115157\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final-overhead.jpg\" alt=\"Green Chicken Curry\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Green Chicken Curry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Green Chicken and Veggie Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small yellow onion, coarsely chopped\u003c/li>\n\u003cli>2 medium garlic cloves, minced\u003c/li>\n\u003cli>1 cup low-sodium chicken broth\u003c/li>\n\u003cli>3 tablespoons Asian fish sauce\u003c/li>\n\u003cli>1/2 cup cilantro leaves, chopped, plus more for garnishing\u003c/li>\n\u003cli>2 tablespoons firmly packed light brown sugar (optional)\u003c/li>\n\u003cli>2 tablespoons green curry paste\u003c/li>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lbs skinless, boneless chicken thighs (about 6 or 7 thighs)\u003c/li>\n\u003cli>1 (13 1/2-ounce) can light or regular coconut milk, well shaken\u003c/li>\n\u003cli>1/2 pound green beans or sugar snap peas, trimmed and cut into 1-inch lengths\u003c/li>\n\u003cli>1 small red bell pepper, seeded and cut into thin 1-inch strips\u003c/li>\n\u003cli>4 green onions, trimmed and finely sliced\u003c/li>\n\u003cli>Steamed rice, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-beans.jpg\" alt=\"Trim and cut green beans into 1-inch lengths.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut green beans into 1-inch lengths. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115162\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-peppers.jpg\" alt=\"Seed and cut red bell pepper into thin 1-inch strips.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Seed and cut red bell pepper into thin 1-inch strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg\" alt=\"In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. Bring to a low boil over medium heat, then reduce the heat to low, cover partially, and simmer until the chicken is very tender, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-sauce.jpg\" alt=\"Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-pot.jpg\" alt=\"Bring to a low boil over medium heat, then reduce the heat to low.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a low boil over medium heat, then reduce the heat to low. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg\" alt=\"Cover partially and simmer until the chicken is very tender, about 20 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cover partially and simmer until the chicken is very tender, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a slotted spoon, transfer the chicken to a plate or cutting board. Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. Simmer until the vegetables are crisp-tender, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg\" alt=\"Using a slotted spoon, transfer the chicken to a cutting board or plate.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using a slotted spoon, transfer the chicken to a cutting board or plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-veg1.jpg\" alt=\"Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115144\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-scallions.jpg\" alt=\"Simmer until the vegetables are crisp-tender, about 10 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer until the vegetables are crisp-tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, shred the chicken, discarding any gristle or fat. When the vegetables are tender, return the chicken to the pot, simmering gently until it is warmed through.\u003c/li>\n\u003cfigure id=\"attachment_115163\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-pick-chix.jpg\" alt=\"Meanwhile, shred the chicken, discarding any gristle or fat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, shred the chicken, discarding any gristle or fat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115141\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-chix.jpg\" alt=\"When the vegetables are tender, return the chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the vegetables are tender, return the chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-cooked1.jpg\" alt=\"Simmer gently until the curry is warmed through.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer gently until the curry is warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve over steamed rice, garnished with the remaining cilantro.\u003c/li>\n\u003cfigure id=\"attachment_115167\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg\" alt=\"Serve over steamed rice.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve over steamed rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115158\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final.jpg\" alt=\"Garnish with the remaining cilantro and serve.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the remaining cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114942 https://ww2.kqed.org/bayareabites/?p=114942",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 862,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1487786852,
"excerpt": "A big bowl of steaming green curry will tantalize your tastebuds and warm you from the inside out, and the best part is that you can feel good about eating it!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A big bowl of steaming green curry will tantalize your tastebuds and warm you from the inside out, and the best part is that you can feel good about eating it!",
"title": "Let’s Get Healthy: Green Chicken and Veggie Curry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Let’s Get Healthy: Green Chicken and Veggie Curry",
"datePublished": "2017-02-18T07:58:17-08:00",
"dateModified": "2017-02-22T10:07:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lets-get-healthy-green-chicken-and-veggie-curry",
"status": "publish",
"path": "/bayareabites/114942/lets-get-healthy-green-chicken-and-veggie-curry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m making a real effort to eat healthier in 2017: more salads, more veggies, more fruit, and less sugar and overly-processed foods. Stir-fry, lightened up curries, and roasted just-about-anything have made their way into my kitchen in a big way. Anything I can do to get more vegetables and lean proteins on the table is pretty alright with me.\u003c/p>\n\u003cp>This Thai-inspired curry is a huge family favorite and it is packed with both flavor and plenty of good stuff. In fact, it’s one of my 5-year-old daughter’s most-requested meals. It’s honestly not hard to make, and I’ve kept it low on the spice-o-meter so that she can better enjoy it (although she does like a bit of spice if I don’t mention it before serving it). If you want to amp it up, just throw a few Thai chilies or a jalapeño into the blender with everything else.\u003c/p>\n\u003cp>I usually make this with red bell pepper and green beans, but sugar snap peas, fresh peas, broccoli florets, and julienned zucchini would all work well. Just adjust the cooking time until they are tender. You can also easily swap out chicken breast for the thighs, just use skinless bone-in breasts, and simmer them gently and only until they are cooked through to avoid dry chicken meat. For a veggie version, just leave out the chicken and swap 2 tablespoons of low-sodium soy sauce for the fish sauce; add cubes of tofu with the veggies and you won’t need to simmer it nearly as long.\u003c/p>\n\u003cp>There are numerous Thai curry pastes out there. \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/\" target=\"_blank\">You can make your own\u003c/a>, but as a working parent I honestly just don’t have time to do that. My two favorite brands are Mae Ploy and Maesri, so if you can seek those out, by all means do. Serve this over steamed brown rice (or white rice if you want to keep it a bit more classic) or just on its own. \u003c/p>\n\u003cfigure id=\"attachment_115157\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final-overhead.jpg\" alt=\"Green Chicken Curry\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Green Chicken Curry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Green Chicken and Veggie Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small yellow onion, coarsely chopped\u003c/li>\n\u003cli>2 medium garlic cloves, minced\u003c/li>\n\u003cli>1 cup low-sodium chicken broth\u003c/li>\n\u003cli>3 tablespoons Asian fish sauce\u003c/li>\n\u003cli>1/2 cup cilantro leaves, chopped, plus more for garnishing\u003c/li>\n\u003cli>2 tablespoons firmly packed light brown sugar (optional)\u003c/li>\n\u003cli>2 tablespoons green curry paste\u003c/li>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lbs skinless, boneless chicken thighs (about 6 or 7 thighs)\u003c/li>\n\u003cli>1 (13 1/2-ounce) can light or regular coconut milk, well shaken\u003c/li>\n\u003cli>1/2 pound green beans or sugar snap peas, trimmed and cut into 1-inch lengths\u003c/li>\n\u003cli>1 small red bell pepper, seeded and cut into thin 1-inch strips\u003c/li>\n\u003cli>4 green onions, trimmed and finely sliced\u003c/li>\n\u003cli>Steamed rice, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-beans.jpg\" alt=\"Trim and cut green beans into 1-inch lengths.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut green beans into 1-inch lengths. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115162\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-peppers.jpg\" alt=\"Seed and cut red bell pepper into thin 1-inch strips.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Seed and cut red bell pepper into thin 1-inch strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg\" alt=\"In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. Bring to a low boil over medium heat, then reduce the heat to low, cover partially, and simmer until the chicken is very tender, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-sauce.jpg\" alt=\"Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-pot.jpg\" alt=\"Bring to a low boil over medium heat, then reduce the heat to low.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a low boil over medium heat, then reduce the heat to low. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg\" alt=\"Cover partially and simmer until the chicken is very tender, about 20 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cover partially and simmer until the chicken is very tender, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a slotted spoon, transfer the chicken to a plate or cutting board. Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. Simmer until the vegetables are crisp-tender, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg\" alt=\"Using a slotted spoon, transfer the chicken to a cutting board or plate.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using a slotted spoon, transfer the chicken to a cutting board or plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-veg1.jpg\" alt=\"Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115144\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-scallions.jpg\" alt=\"Simmer until the vegetables are crisp-tender, about 10 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer until the vegetables are crisp-tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, shred the chicken, discarding any gristle or fat. When the vegetables are tender, return the chicken to the pot, simmering gently until it is warmed through.\u003c/li>\n\u003cfigure id=\"attachment_115163\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-pick-chix.jpg\" alt=\"Meanwhile, shred the chicken, discarding any gristle or fat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, shred the chicken, discarding any gristle or fat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115141\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-chix.jpg\" alt=\"When the vegetables are tender, return the chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the vegetables are tender, return the chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-cooked1.jpg\" alt=\"Simmer gently until the curry is warmed through.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer gently until the curry is warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve over steamed rice, garnished with the remaining cilantro.\u003c/li>\n\u003cfigure id=\"attachment_115167\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg\" alt=\"Serve over steamed rice.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve over steamed rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115158\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final.jpg\" alt=\"Garnish with the remaining cilantro and serve.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the remaining cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114942/lets-get-healthy-green-chicken-and-veggie-curry",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1245",
"bayareabites_12869",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_621",
"bayareabites_15729",
"bayareabites_1573",
"bayareabites_15730",
"bayareabites_15742"
],
"featImg": "bayareabites_115138",
"label": "bayareabites"
},
"bayareabites_114939": {
"type": "posts",
"id": "bayareabites_114939",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114939",
"score": null,
"sort": [
1486070392000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1486070392,
"format": "video",
"disqusTitle": "Get Your Comfort Food On: Homemade Mac and Cheese, Please!",
"title": "Get Your Comfort Food On: Homemade Mac and Cheese, Please!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Mac and Cheese makes a regular appearance at our dinner table. And I’m not talking about the neon-orange version made with processed powder (yes, I know folks love the boxed kind, but I don’t). Once you get the method down, it honestly couldn’t be easier to prepare. Not only that but (nearly) EVERYONE LOVES IT. Even the pickiest kids will eat it. And if you make it yourself, you can feel good about knowing exactly what went into it.\u003c/p>\n\u003cp>And it is endlessly versatile. I’ve given you a basic version here, but just think of this as a starting point. I like a nice sharp white Cheddar, but you could also use a mild orange Cheddar for a more classic look. Or use a mixture of cheese if you like, such as 1 cup Cheddar and 1 cup Fontina, or 1 cup Cheddar and 1 cup Gruyere. \u003c/p>\n\u003cul>\nThere are loads of possibilities for add-ins too. Just stir one or more of these in at the end with the pasta:\n\u003cli>1/2 cup diced ham\u003c/li>\n\u003cli>1/4 cup chopped, crisp-cooked bacon\u003c/li>\n\u003cli>1 cup cooked mushrooms, such as cremini, shiitake, or mixed wild mushrooms\u003c/li>\n\u003cli>1/4 cup frozen petite peas (they will cook in the oven)\u003c/li>\n\u003cli>1 cup chopped, blanched-until-crisp-tender broccoli florets\u003c/li>\n\u003c/ul>\n\u003cp>If you like, once you transfer the mac and cheese to your baking dish but before you pop it in the oven, you can top it with a layer of buttery breadcrumbs or panko to get a nice crunchy topping. \u003c/p>\n\u003cp>Typically, I serve this as the main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_114994\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese right out of the oven.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Mac and Cheese\n\u003c/h2>\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ lb elbow macaroni or other small, hollow pasta shape 3 tbsp unsalted butter ¼ cup minced yellow onion\u003c/li>\n\u003cli>3 tbsp all-purpose flour 1½ cups whole milk\u003c/li>\n\u003cli>2 cups shredded sharp Cheddar\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Grease a 2-quart gratin or an 8 or 9-inch square baking dish.\u003c/li>\n\u003cli>In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente according to package directions. Drain in a colander, rinse with cold water, and set aside.\u003c/li>\n\u003cfigure id=\"attachment_114998\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/noodles-boil.jpg\" alt=\"In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115001\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-rinse.jpg\" alt=\"Drain in a colander, rinse with cold water.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Drain in a colander, rinse with cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115000\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-drained.jpg\" alt=\"Set macaroni aside until ready to add to sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Set macaroni aside until ready to add to sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114999\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onions-saute.jpg\" alt=\"In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sprinkle the flour over the onions, and whisk until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-flour.jpg\" alt=\"Sprinkle the flour over the onions, and whisk until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the onions, and whisk until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-milk.jpg\" alt=\"Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the cheese, whisking until smooth. Season to taste with salt.\u003c/li>\n\u003cfigure id=\"attachment_115004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/stir-in-cheese.jpg\" alt=\"Slowly add the cheese, whisking until smooth. Season to taste with salt.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the cheese, whisking until smooth. Season to taste with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/blend-sauce.jpg\" alt=\"The blended sauce should have a creamy consistency.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The blended sauce should have a creamy consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the macaroni. Scrape the mac and cheese into the prepared baking dish. Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_115009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg\" alt=\"Stir in the macaroni.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the macaroni. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115002\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pour-into-dish.jpg\" alt=\"Scrape the mac and cheese into the prepared baking dish.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mac and cheese into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114997\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final.jpg\" alt=\"Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114995\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon3.jpg\" alt=\"Serve the homemade mac and cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve the homemade mac and cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114939 https://ww2.kqed.org/bayareabites/?p=114939",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 695,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1554413627,
"excerpt": "The ultimate comfort food recipe made easily from scratch. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The ultimate comfort food recipe made easily from scratch. ",
"title": "Get Your Comfort Food On: Homemade Mac and Cheese, Please! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Get Your Comfort Food On: Homemade Mac and Cheese, Please!",
"datePublished": "2017-02-02T13:19:52-08:00",
"dateModified": "2019-04-04T14:33:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "get-your-super-bowl-on-homemade-mac-and-cheese-please",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/",
"videoEmbed": "https://youtu.be/MZznXSo4oTs",
"source": "Seasonal Recipes",
"path": "/bayareabites/114939/get-your-super-bowl-on-homemade-mac-and-cheese-please",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Mac and Cheese makes a regular appearance at our dinner table. And I’m not talking about the neon-orange version made with processed powder (yes, I know folks love the boxed kind, but I don’t). Once you get the method down, it honestly couldn’t be easier to prepare. Not only that but (nearly) EVERYONE LOVES IT. Even the pickiest kids will eat it. And if you make it yourself, you can feel good about knowing exactly what went into it.\u003c/p>\n\u003cp>And it is endlessly versatile. I’ve given you a basic version here, but just think of this as a starting point. I like a nice sharp white Cheddar, but you could also use a mild orange Cheddar for a more classic look. Or use a mixture of cheese if you like, such as 1 cup Cheddar and 1 cup Fontina, or 1 cup Cheddar and 1 cup Gruyere. \u003c/p>\n\u003cul>\nThere are loads of possibilities for add-ins too. Just stir one or more of these in at the end with the pasta:\n\u003cli>1/2 cup diced ham\u003c/li>\n\u003cli>1/4 cup chopped, crisp-cooked bacon\u003c/li>\n\u003cli>1 cup cooked mushrooms, such as cremini, shiitake, or mixed wild mushrooms\u003c/li>\n\u003cli>1/4 cup frozen petite peas (they will cook in the oven)\u003c/li>\n\u003cli>1 cup chopped, blanched-until-crisp-tender broccoli florets\u003c/li>\n\u003c/ul>\n\u003cp>If you like, once you transfer the mac and cheese to your baking dish but before you pop it in the oven, you can top it with a layer of buttery breadcrumbs or panko to get a nice crunchy topping. \u003c/p>\n\u003cp>Typically, I serve this as the main dish with plenty of steamed or roasted veggies alongside. But it also works as a side dish to roasted or barbecued meats. You can easily double this recipe for a crowd, and if you want to get fancy, divide the mixture between individual ramekins so everyone gets their own special portion.\u003c/p>\n\u003cfigure id=\"attachment_114994\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon2.jpg\" alt=\"Homemade Mac and Cheese right out of the oven.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese right out of the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Mac and Cheese\n\u003c/h2>\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ lb elbow macaroni or other small, hollow pasta shape 3 tbsp unsalted butter ¼ cup minced yellow onion\u003c/li>\n\u003cli>3 tbsp all-purpose flour 1½ cups whole milk\u003c/li>\n\u003cli>2 cups shredded sharp Cheddar\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F. Grease a 2-quart gratin or an 8 or 9-inch square baking dish.\u003c/li>\n\u003cli>In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente according to package directions. Drain in a colander, rinse with cold water, and set aside.\u003c/li>\n\u003cfigure id=\"attachment_114998\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/noodles-boil.jpg\" alt=\"In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/noodles-boil-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, bring plenty of salted water to a boil, add the macaroni, and cook until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115001\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-rinse.jpg\" alt=\"Drain in a colander, rinse with cold water.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-rinse-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Drain in a colander, rinse with cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115000\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pasta-drained.jpg\" alt=\"Set macaroni aside until ready to add to sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pasta-drained-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Set macaroni aside until ready to add to sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114999\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onions-saute.jpg\" alt=\"In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onions-saute-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the same saucepan, melt the butter over medium heat. Add the onion and sauté until tender and golden, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sprinkle the flour over the onions, and whisk until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-flour.jpg\" alt=\"Sprinkle the flour over the onions, and whisk until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-flour-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the flour over the onions, and whisk until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-milk.jpg\" alt=\"Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115008\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-milk-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the milk, whisking until smooth after each addition. Let simmer for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slowly add the cheese, whisking until smooth. Season to taste with salt.\u003c/li>\n\u003cfigure id=\"attachment_115004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/stir-in-cheese.jpg\" alt=\"Slowly add the cheese, whisking until smooth. Season to taste with salt.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/stir-in-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the cheese, whisking until smooth. Season to taste with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/blend-sauce.jpg\" alt=\"The blended sauce should have a creamy consistency.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/blend-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The blended sauce should have a creamy consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the macaroni. Scrape the mac and cheese into the prepared baking dish. Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_115009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg\" alt=\"Stir in the macaroni.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/add-pasta-to-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the macaroni. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115002\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/pour-into-dish.jpg\" alt=\"Scrape the mac and cheese into the prepared baking dish.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/pour-into-dish-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mac and cheese into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114997\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final.jpg\" alt=\"Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 20 minutes. Let stand about 5 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114995\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/macheese-final-spoon3.jpg\" alt=\"Serve the homemade mac and cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/macheese-final-spoon3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve the homemade mac and cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114939/get-your-super-bowl-on-homemade-mac-and-cheese-please",
"authors": [
"5015",
"5014",
"11350"
],
"categories": [
"bayareabites_1516",
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_4",
"bayareabites_1873"
],
"tags": [
"bayareabites_16285",
"bayareabites_679",
"bayareabites_14738",
"bayareabites_8986",
"bayareabites_3682",
"bayareabites_16383",
"bayareabites_16284"
],
"featImg": "bayareabites_114992",
"label": "source_bayareabites_114939"
},
"bayareabites_114933": {
"type": "posts",
"id": "bayareabites_114933",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114933",
"score": null,
"sort": [
1485968641000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1485968641,
"format": "video",
"disqusTitle": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone",
"title": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "114933 https://ww2.kqed.org/bayareabites/?p=114933",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1141,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1547239181,
"excerpt": "Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.",
"title": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone",
"datePublished": "2017-02-01T09:04:01-08:00",
"dateModified": "2019-01-11T12:39:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/",
"videoEmbed": "https://youtu.be/d6IWI50d7_M",
"source": "Seasonal Recipes",
"path": "/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \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>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\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>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone",
"authors": [
"5015",
"5014",
"11350"
],
"categories": [
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_4"
],
"tags": [
"bayareabites_15731",
"bayareabites_2597",
"bayareabites_14738",
"bayareabites_938",
"bayareabites_3381"
],
"featImg": "bayareabites_114944",
"label": "source_bayareabites_114933"
},
"bayareabites_114348": {
"type": "posts",
"id": "bayareabites_114348",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114348",
"score": null,
"sort": [
1483374435000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1483374435,
"format": "standard",
"disqusTitle": "Sweet Potato - The Super Tuber!",
"title": "Sweet Potato - The Super Tuber!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "114348 http://ww2.kqed.org/bayareabites/?p=114348",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/01/02/sweet-potato-the-super-tuber/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1015,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1483551250,
"excerpt": "Lila Volkas unearths the estranged relationship between sweet potatoes and yams and shares her recipe for Lila’s Sweet Potato Breakfast Bowl.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lila Volkas unearths the estranged relationship between sweet potatoes and yams and shares her recipe for Lila’s Sweet Potato Breakfast Bowl.\r\n",
"title": "Sweet Potato - The Super Tuber! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet Potato - The Super Tuber!",
"datePublished": "2017-01-02T08:27:15-08:00",
"dateModified": "2017-01-04T09:34:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-potato-the-super-tuber",
"status": "publish",
"path": "/bayareabites/114348/sweet-potato-the-super-tuber",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\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>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114348/sweet-potato-the-super-tuber",
"authors": [
"5404"
],
"categories": [
"bayareabites_11028",
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_13923",
"bayareabites_545"
],
"featImg": "bayareabites_114353",
"label": "bayareabites"
},
"bayareabites_114223": {
"type": "posts",
"id": "bayareabites_114223",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114223",
"score": null,
"sort": [
1483117481000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15124
},
"blocks": [],
"publishDate": 1483117481,
"format": "standard",
"disqusTitle": "Braised Pork Shoulder with Sauerkraut and Apples",
"title": "Braised Pork Shoulder with Sauerkraut and Apples",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_53213,bayareabites_75311' label='Try These Dinner Pairings']\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114223 http://ww2.kqed.org/bayareabites/?p=114223",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/30/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 720,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571353305,
"excerpt": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Meltingly tender pork braised for hours atop tangy sauerkraut and sweet-tart apples is a terrific (and comforting) way to start the New Year. Plus it’s mostly hands-off!",
"title": "Braised Pork Shoulder with Sauerkraut and Apples | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Braised Pork Shoulder with Sauerkraut and Apples",
"datePublished": "2016-12-30T09:04:41-08:00",
"dateModified": "2019-10-17T16:01:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples",
"status": "publish",
"path": "/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples",
"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_53213,bayareabites_75311",
"label": "Try These Dinner Pairings "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For as long as I can remember, every New Year’s Day my mom has braised a pork shoulder with sauerkraut in the oven. Over the years, once I left home, I took this endeavor on myself (except for those years in college when I was a vegetarian, of course). I’ve slightly updated the recipe but the heart of it remains the same: you slowly cook a big hunk of pork shoulder in a covered baking dish for hours and hours until it is so fork-tender and meltingly delicious that you can eat it with a spoon. \u003c/p>\n\u003cp>I’ve also added sautéed onions, chunks of sweet-tart baking apples (I like Gala), and a little hit of chicken stock and apple cider to keep things juicy. Once upon a time I didn’t brown the pork before braising, and you don’t necessarily need to, but it definitely adds more color and flavor to the finished dish. I’d recommend taking the extra time to do this.\u003c/p>\n\u003cp>Use any kind of sauerkraut you like, but because this cooks so long in the oven, you may not want to splurge on the fancy stuff. I get a big glass jar of the Whole Foods brand sauerkraut, and after cooking along with the pork for so many hours, it becomes a whole different, succulent beast. Softer flavors, less bite, and oh-so-tender. (Of course, if you are wanting to eat \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/\">sauerkraut\u003c/a> for it’s incredible health benefits, this might not be the best way to serve it up. Still, it’s scrumptious!)\u003c/p>\n\u003cp>Once you pop it in the oven, just sit back, relax and think of what your resolutions might be for this coming year! (Eat more pork? Or maybe a nice long walk before eating all that pork.)\u003c/p>\n\u003ch2>Recipe: Braised Pork Shoulder with Sauerkraut and Apples\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg\" alt=\"Bake until the pork is meltingly tender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Braised-Pork-Shoulder-Sauerkraut-and-Apples-fork-tender-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the pork is meltingly tender. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>One 4-lb boneless pork shoulder roast, trimmed of excess fat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>1 yellow onion, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>2 tart-sweet baking apples, peeled, cored, and cut into 1-inch chunks\u003c/li>\n\u003cli>1 (32-ounce) jar sauerkraut, drained and rinsed\u003c/li>\n\u003cli>3/4 cup low-sodium chicken stock\u003c/li>\n\u003cli>3/4 cup fresh, unfiltered apple juice or apple cider\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325F.\u003c/li>\n\u003cli>Remove the pork from the refrigerator 30 to 60 minutes before cooking. Pat the pork dry with paper towels then season generously with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw.jpg\" alt=\"Remove the pork from the refrigerator 30 to 60 minutes before cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the refrigerator 30 to 60 minutes before cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-salt.jpg\" alt=\" Pat the pork dry with paper towels then season generously with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-salt-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the pork dry with paper towels then season generously with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a Dutch oven large enough to fit the roast, warm the oil over medium-high heat on the stovetop.\u003c/li>\n\u003cli>Sear the roast on all sides until well browned, about 15 minutes. Transfer to a plate.\u003c/li>\n\u003cfigure id=\"attachment_114327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-raw-pot.jpg\" alt=\"Sear the roast on all sides until well browned, about 15 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114327\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-raw-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the roast on all sides until well browned, about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the onion and cook until starting to brown, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_114326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-onions-in-pot.jpg\" alt=\"Add the onion and cook until starting to brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-onions-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook until starting to brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the apples and sauerkraut and stir to mix. Nestle the roast in the center. Pour in the stock and cider.\u003c/li>\n\u003cfigure id=\"attachment_114324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-apples-in-pot.jpg\" alt=\"Add the apples.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-apples-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg\" alt=\"Add the sauerkraut and stir to mix.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-in-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauerkraut and stir to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg\" alt=\"Nestle the roast in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nestle the roast in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg\" alt=\"Pour in the stock and cider.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-liquid-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour in the stock and cider. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\u003c/li>\n\u003cfigure id=\"attachment_114336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg\" alt=\"Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pork-sauerkraut-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover and bake until the pork is meltingly tender, about 4 hours, checking it every so often and stirring the sauerkraut mixture and turning the pork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. Slice or serve chunks of the meat with the sauerkraut mixture while hot.\u003c/li>\n\u003cfigure id=\"attachment_135037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg\" alt=\"Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/finished-braised-pork-sauerkraut-apples2-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the roast to a warm serving platter. Using a large spoon, transfer the sauerkraut mixture to the platter, mounding it around the roast. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114223/new-years-day-braised-pork-shoulder-with-sauerkraut-and-apples",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15124"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_15703",
"bayareabites_10008",
"bayareabites_1686",
"bayareabites_616",
"bayareabites_10079"
],
"featImg": "bayareabites_135034",
"label": "bayareabites_15124"
},
"bayareabites_114225": {
"type": "posts",
"id": "bayareabites_114225",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114225",
"score": null,
"sort": [
1483028634000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15124
},
"blocks": [],
"publishDate": 1483028634,
"format": "image",
"disqusTitle": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114225 http://ww2.kqed.org/bayareabites/?p=114225",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/29/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 588,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1543952077,
"excerpt": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"datePublished": "2016-12-29T08:23:54-08:00",
"dateModified": "2018-12-04T11:34:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette",
"status": "publish",
"path": "/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114225/new-years-day-healthy-black-eyed-pea-salad-with-sherry-vinaigrette",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15124"
],
"categories": [
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_8941",
"bayareabites_138",
"bayareabites_3202"
],
"featImg": "bayareabites_114298",
"label": "bayareabites_15124"
},
"bayareabites_114218": {
"type": "posts",
"id": "bayareabites_114218",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114218",
"score": null,
"sort": [
1482776726000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15124
},
"blocks": [],
"publishDate": 1482776726,
"format": "standard",
"disqusTitle": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114218 http://ww2.kqed.org/bayareabites/?p=114218",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/26/new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 944,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1514561298,
"excerpt": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Nothing says “let’s party!” like a platter of fresh crab cakes, especially when sweet, succulent Dungeness crab is in season. Serve these up with spicy Sriracha mayo for some real fireworks. ",
"title": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Year’s Eve: Bite-Sized Crab Cakes with Spicy Sriracha Mayo",
"datePublished": "2016-12-26T10:25:26-08:00",
"dateModified": "2017-12-29T07:28:18-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo",
"status": "publish",
"path": "/bayareabites/114218/new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a big fan of sweet Dungeness crab, and when it’s in season I do my very best to eat as much of it as I possibly can. Last year was a real bummer, so I’m doubling up this year and making sure I make up for lost time. \u003c/p>\n\u003cp>Cracked crab with warm melted butter and Meyer lemons is awesome, but if you are having a party, it’s a bit of a messy undertaking. That’s where the beauty of crab cakes comes in. Yes, it’s a bit more work to pick all the crab, mix the ingredients together and fry them up, but if you love your friends and family (and yourself) you will find it in your heart to make crab cakes. Because, really, who doesn’t like a delicious crab cake (not looking at you vegetarians/vegans or those of you who are unfortunately allergic to our shell-fishy friends). \u003c/p>\n\u003cp>If you can find them and have a little extra time, cook live crabs; otherwise seek out a great seafood market that cooks them fresh each day. Try to avoid canned or frozen crab. As much as I love crab, I find the pre-cooked ones to be a bit too fishy-tasting, so I like to give it a gentle rinse in a fine-mesh strainer under cold water first. Be sure to pat it dry before moving on. You can certainly skip this step if you like the flavor! And to save some time, have your fishmonger clean and crack the crab for you. Then you just have to pull out all that succulent meat (and try to stop yourself from eating it all before you can get it into the mixing bowl).\u003c/p>\n\u003cfigure id=\"attachment_114269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab.jpg\" alt=\"Fresh cleaned crab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh cleaned crab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I make these into little bite-sized cakes that you can pop into your mouth. Just line them up on a warm platter, dollop a little of the mayo on top, and serve away to your guests. They make very special hors d’oeuvres. You can also form these into larger patties to serve for lunch or dinner, or as a starter course to a more elaborate meal. \u003c/p>\n\u003cp>The spicy Sriracha mayo is a nice counterpoint to the sweet crab and green onion. If you don’t like it, just serve these with a lemony aioli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\" target=\"_blank\">remoulade\u003c/a>, or even just slices of lemon.\u003c/p>\n\u003cfigure id=\"attachment_114241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish5.jpg\" alt=\"Crab Cakes with Spicy Sriracha Mayo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab Cakes with Spicy Sriracha Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Crab Cakes with Spicy Sriracha Mayo\u003c/h2>\n\u003cp>\u003cem>Makes about 28 mini crab cakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 large egg (preferably organic), beaten\u003c/li>\n\u003cli>3 tbsp mayonnaise\u003c/li>\n\u003cli>2 green onions, finely chopped, plus 1 tbsp more for garnish\u003c/li>\n\u003cli>2 tsp finely chopped parsley\u003c/li>\n\u003cli>½ tsp finely grated lemon zest\u003c/li>\n\u003cli>About 1 lb fresh Dungeness crabmeat (from 2 crabs; 3 lbs total)\u003c/li>\n\u003cli>1 cup panko bread crumbs\u003c/li>\n\u003cli>1/2 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Spicy mayo\u003c/em>\u003c/strong>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>2 tsp Sriracha chili sauce, or to taste\u003c/li>\n\u003cli>2 tsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg\" alt=\"Pick out the crab meat from the cleaned fresh crabs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-pick1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick out the crab meat from the cleaned fresh crabs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the egg, mayo, green onion, parsley and lemon zest until combined. Gently stir in the crab meat and 1/2 cup panko bread crumbs. Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. If not frying right away, put the cakes on a plate or platter, cover with plastic wrap and refrigerate until ready to fry; the cakes can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg\" alt=\"Fresh picked crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-meat-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh picked crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg\" alt=\"In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-egg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl add the egg, mayo, green onion, parsley and lemon zest, whisk together until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg\" alt=\"Gently stir in the crab meat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-crab-mix-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently stir in the crab meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg\" alt=\"Stir in 1/2 cup panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-batter-panko-mix1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in 1/2 cup panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-balls.jpg\" alt=\"Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-balls-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into approximately 40 mini crab cakes, each about 1 tablespoonful, pressing them together to hold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate; the sauce can be made up to 3 hours in advance.\u003c/li>\n\u003cfigure id=\"attachment_114278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg\" alt=\"To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-sauce1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the spicy mayo, stir together all the ingredients in a small serving bowl. Cover and refrigerate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to fry, put the remaining 1/2 cup of panko bread crumbs onto a plate and lightly coat each side of each crab cake.\u003c/li>\n\u003cfigure id=\"attachment_114270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-formed.jpg\" alt=\"Crab cakes ready to fry with added remainder of panko bread crumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-formed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab cakes ready to fry with added remainder of panko bread crumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the oil in a large nonstick frying pan over medium-high heat. Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. Transfer to a paper-towel lined plate to drain, then fry the other half.\u003c/li>\n\u003cfigure id=\"attachment_114273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry.jpg\" alt=\"Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place about half of the cakes into the hot pan, making sure they are in a single layer and there is space between each one. Cook until golden brown, turning once, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg\" alt=\"Transfer to a paper-towel lined plate to drain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a paper-towel lined plate to drain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg\" alt=\"Transfer drained crab cakes to a platter and then fry the other half.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-fry-dry-vertical-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer drained crab cakes to a platter and then fry the other half. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\u003c/li>\n\u003cfigure id=\"attachment_114233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg\" alt=\"Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/crab-cakes-finish-full-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with the spicy mayo alongside, or, for passed hors d’oeuvres, place the crab cakes on a platter, top with a little dollop of mayo and a sprinkle of green onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114218/new-years-eve-bite-sized-crab-cakes-with-spicy-sriracha-mayo",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15124"
],
"categories": [
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_564",
"bayareabites_11130",
"bayareabites_3202",
"bayareabites_12800"
],
"featImg": "bayareabites_114237",
"label": "bayareabites_15124"
},
"bayareabites_114171": {
"type": "posts",
"id": "bayareabites_114171",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114171",
"score": null,
"sort": [
1482271969000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1482271969,
"format": "standard",
"disqusTitle": "A Christmas Holiday Classic: Creamed Spinach",
"title": "A Christmas Holiday Classic: Creamed Spinach",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "114171 http://ww2.kqed.org/bayareabites/?p=114171",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/20/a-christmas-holiday-classic-creamed-spinach/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 619,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1482427753,
"excerpt": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Regardless of how you feel about vegetables, creamed spinach is a classic that the entire family will adore. Perfect served with a big meaty roast or steak!",
"title": "A Christmas Holiday Classic: Creamed Spinach | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Christmas Holiday Classic: Creamed Spinach",
"datePublished": "2016-12-20T14:12:49-08:00",
"dateModified": "2016-12-22T09:29:13-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-christmas-holiday-classic-creamed-spinach",
"status": "publish",
"path": "/bayareabites/114171/a-christmas-holiday-classic-creamed-spinach",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Creamed spinach, in all its creamy gooey magnificence, is an absolute requirement when serving a thick juicy steak, prime rib, or roast beef. This is cold-weather comfort food at its finest, and a great way to get those healthy greens into those who may otherwise turn their noses up at the thought of eating a vegetable.\u003c/p>\n\u003cp>There’s a reason why this is traditional fare at steakhouses: alongside a perfectly seared, juicy steak and a steaming baked potato, creamed spinach can hold its own. For an upscale holiday dinner, it goes remarkably well with \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">prime rib\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\">Yorkshire puddings\u003c/a>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\" target=\"_blank\">British-style roasties\u003c/a>.\u003c/p>\n\u003cp>If you like your creamed spinach a little thicker and heartier, cook the sauce down a bit longer. Once you add the spinach it will thin the sauce out slightly. If you like it a bit runnier, just add another little splash of cream to get it to the consistency you like. \u003c/p>\n\u003cp>And if you really want to get fancy, spoon the creamed spinach into a buttered baking dish, top with buttered fresh bread crumbs, and bake in a 400F oven until the bread crumbs are golden brown and the creamed spinach is bubbly.\u003c/p>\n\u003cfigure id=\"attachment_114200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg\" alt=\"Creamed Spinach\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamed Spinach \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Creamed Spinach\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 tablespoons unsalted butter, plus more for buttering the dish\u003c/li>\n\u003cli>2 lbs fresh baby spinach\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted (you will have to do this in batches, add another ½ tbsp. butter as needed while cooking the spinach). Transfer to a fine-mesh sieve and press to remove as much liquid as possible. Transfer to a cutting board and roughly chop (if you like it more finely cut, cut it as you like it!). Set aside.\u003c/li>\n\u003cfigure id=\"attachment_114205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-saute.jpg\" alt=\"In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-saute-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan or sauté pan over medium heat, melt 1/2 tablespoon of the butter. Add the spinach and cook, stirring often, just until barely wilted. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-drain.jpg\" alt=\"Transfer to a fine-mesh sieve and press to remove as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-drain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a fine-mesh sieve and press to remove as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg\" alt=\"Transfer to a cutting board and roughly chop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board and roughly chop. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_114201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg\" alt=\"In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-onion-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the same pan, melt the remaining 5 tablespoons butter over medium heat. Add the onion and a sprinkle of salt and cook, stirring, until golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux.jpg\" alt=\"Gradually whisk in the milk, stirring until smooth. Whisk in the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gradually whisk in the milk, stirring until smooth. Whisk in the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg\" alt=\"Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-roux1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a bubbling simmer and cook, stirring, until the sauce thickens slightly, 2 or 3 minutes. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the reserved spinach. Gently warm through, adding a little more milk if you like a thinner consistency. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-pan.jpg\" alt=\"Stir in the reserved spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the reserved spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-cook.jpg\" alt=\"Gently warm through, adding a little more milk if you like a thinner consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-cook-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently warm through, adding a little more milk if you like a thinner consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg\" alt=\"Serve the creamed spinach at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/creamed-spinach-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the creamed spinach at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114171/a-christmas-holiday-classic-creamed-spinach",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_558",
"bayareabites_15702",
"bayareabites_9287"
],
"featImg": "bayareabites_114182",
"label": "bayareabites_15122"
},
"bayareabites_113988": {
"type": "posts",
"id": "bayareabites_113988",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113988",
"score": null,
"sort": [
1482194091000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1482194091,
"format": "standard",
"disqusTitle": "A Holiday Christmas Classic: Yorkshire Puddings",
"title": "A Holiday Christmas Classic: Yorkshire Puddings",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "113988 http://ww2.kqed.org/bayareabites/?p=113988",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 676,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1482272178,
"excerpt": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Crispy on the outside, custardy on the inside, these popover-like puffs are the best sidekick to a classic prime rib or roast beef. And they couldn’t be easier!",
"title": "A Holiday Christmas Classic: Yorkshire Puddings | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Holiday Christmas Classic: Yorkshire Puddings",
"datePublished": "2016-12-19T16:34:51-08:00",
"dateModified": "2016-12-20T14:16:18-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-holiday-christmas-classic-yorkshire-puddings",
"status": "publish",
"path": "/bayareabites/113988/a-holiday-christmas-classic-yorkshire-puddings",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>These heavenly puddings go hand in hand with roast beef or a classic beef prime rib roast. Crisp and golden brown on the outside and soft and eggy—almost custardy—on the inside, these individual love-puffs are very similar to popovers. \u003c/p>\n\u003cp>So, if you plan on making a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">big beefy roast\u003c/a> this holiday (or for any large gathering, especially those happening during the blustery winter season), I highly recommend you add these to the menu. In the UK it was be unthinkable to serve roast beef without Yorkshire puddings. \u003c/p>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/\" target=\"_blank\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"Slow-Roasted Beef Prime Rib Roast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slow-Roasted Beef Prime Rib Roast.\u003c/figcaption>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figure>\n\u003cp>Not only do you create a partnership between the meat and the puddings by adding some of the melted beef fat to the muffin pan before baking, but these little puffs are idea for soaking up all those flavorful meaty juices. \u003c/p>\n\u003cp>I recommend making the batter ahead of time and letting it sit out at room temperature because it will decrease the amount of work that the batter has to do once it goes into the oven. A well-rested and non-chilled batter equals taller, puffier puddings.\u003c/p>\n\u003cp>Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. This ensures they hold their shape. Serve them right away, as they are best warm from the oven (not that there will be any leftover!).\u003c/p>\n\u003cfigure id=\"attachment_114153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg\" alt=\"Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Right when the puddings come out of the oven, be sure to pierce them with a skewer or a thin knife to release the steam that is trapped inside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Yorkshire Puddings\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 large eggs, at room temperature\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>6 tbsp beef fat (from the roast)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. Pour the batter into a glass measuring pitcher. Cover and set aside at room temperature for at least 1 hour and up to 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_114160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg\" alt=\"About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">About an hour before your roast is ready to be taken out of the oven, in a bowl, whisk together the eggs, milk, flour, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>As soon as the roast comes out of the oven, increase the oven temperature to 425F. Measure out 6 tablespoons of the melted beef fat from the bottom of the roasting pan. Whisk 2 tablespoons of the beef fat into the reserved batter. Add 1 tsp beef fat to each cup of a 12-cup standard sized muffin pan (if your pan, like mine, has seen better days, you might want to spray it with nonstick cooking spray before adding anything to it).\u003c/li>\n\u003cfigure id=\"attachment_114161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg\" alt=\"Whisk 2 tablespoons of the beef fat into the reserved batter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk 2 tablespoons of the beef fat into the reserved batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_114147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg\" alt=\"Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-114147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-muffin-tin-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the muffin pan with the beef fat into the oven for about 3 or 4 minutes, then remove it and carefully divide the batter between the muffin cups, filling them about 3/4 full. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg\" alt=\"Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the pan to the oven and bake for 20 minutes without opening the oven door. Reduce the heat to 350F and continue to bake for 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. Serve at once with thick slices of the beef.\u003c/li>\n\u003cfigure id=\"attachment_114132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg\" alt=\"Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-baked-poke-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pan from the oven and, using a wooden skewer, pierce the puddings to release the steam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg\" alt=\"Serve at once with thick slices of the beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-114158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yorkshire-pudding-beef-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once with thick slices of the beef. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113988/a-holiday-christmas-classic-yorkshire-puddings",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_1516",
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_558",
"bayareabites_1851",
"bayareabites_9010",
"bayareabites_15701"
],
"featImg": "bayareabites_114155",
"label": "bayareabites_15122"
},
"bayareabites_113982": {
"type": "posts",
"id": "bayareabites_113982",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113982",
"score": null,
"sort": [
1481910946000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15122
},
"blocks": [],
"publishDate": 1481910946,
"format": "standard",
"disqusTitle": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"title": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "113982 http://ww2.kqed.org/bayareabites/?p=113982",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/16/a-holiday-classic-slow-roasted-beef-prime-rib-roast/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1205,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1543952378,
"excerpt": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This majestic prime rib will take center stage at your holiday gathering. It’s surprisingly easy to prepare, and certainly impressive to serve.",
"title": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Holiday Classic: Slow-Roasted Beef Prime Rib Roast",
"datePublished": "2016-12-16T09:55:46-08:00",
"dateModified": "2018-12-04T11:39:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-holiday-classic-slow-roasted-beef-prime-rib-roast",
"status": "publish",
"path": "/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Quite a few years ago, my family and I got tired of serving up yet another turkey dinner at Christmastime. I mean, Thanksgiving and Christmas are barely 4 weeks apart (sometimes more, sometimes less). Who really, truly wants to eat turkey again so soon? So my brother and I took it upon ourselves to come up with the ultimate feast. A once-a-year extravaganza of food we would never normally cook, mostly due to budget and health considerations. Say hello to the roast.\u003c/p>\n\u003cp>For me, one of the most elaborate things you can bestow upon your dinner party is a glorious roast. From a \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\" target=\"_blank\" rel=\"noopener\">whole beef tenderloin\u003c/a> to a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\" rel=\"noopener\">rack of lamb\u003c/a>, over the years we’ve served them all. I find this elaborate because I don’t normally eat a ton of meat, either regularly or in one sitting. And to serve a roast, you typically need to have quite a few guests to help you devour it (because we certainly don’t want any tiny little morsel of it to go to waste).\u003c/p>\n\u003cp>This year, we decided to go classic old-school: prime rib. This feeds both the Texan in me and my brother, and the Brit in my husband. To create the ultimate steakhouse dinner, make this prime rib roast with the jus (a well-seasoned, light gravy) along with the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> and creamed spinach that we added to the menu this year.\u003c/p>\n\u003cp>Seek out the best quality roast you can find from a reputable butcher. Look for a first cut, 3-bone prime rib which gives you more meat and less fat. That being said, you want to make sure that you get a roast that has nice marbling throughout. If you really want to splurge, be sure to ask for Prime grade beef, rather than Choice which is what most supermarkets carry.\u003c/p>\n\u003cfigure id=\"attachment_114052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw.jpg\" alt=\"Beef Prime Rib Roast\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Prime Rib Roast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can leave the ribs attached to the roast if you like, but to make carving easier once the roast is cooked, ask your butcher (or do it yourself!) ahead of time to cut the ribs off of the roast. Then reserve the bones, and re-attach them to the roast after browning using kitchen string or butcher’s twine. The other advantage of doing this is that it allows you to add the rib bones to the jus when finishing it before serving—another beefy layer of flavor.\u003c/p>\n\u003ch2>Recipe: Slow-Roasted Beef Prime Rib Roast\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\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>One 3-bone standing beef rib roast (about 7 lbs)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 cups good-quality beef stock (ideally from the freezer section)\u003c/li>\n\u003cli>1 cup dry, full-bodied red wine\u003c/li>\n\u003cli>2 or 3 sprigs fresh thyme\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 style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the roast about 2 hours prior to cooking (a roast of this magnitude benefits from being closer to room temperature prior to roasting for more even cooking). Cut the bones away from the roast (you can have your butcher do this), then lay the bones on a cutting board and set the roast on top, making sure that the roast is positioned on the bones where it was cut. Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114065\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114065\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-string.jpg\" alt=\"Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-string-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using butcher’s twine or kitchen string, tie the roast twice between the bones, running parallel to the bones, and re-attaching the bones to the roast. This will help keep the roast intact and ensure that it doesn’t overcook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pat the roast dry with paper towels, then sprinkle it generously all over with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg\" alt=\"Sprinkle it generously all over with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-salt-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle it generously all over with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F, positioning the oven rack in the lower third of the oven. Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. Sear the rest of the roast all over until well browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg\" alt=\"Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-raw-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heat a heavy roasting pan large enough to fit the roast over medium-high heat on the stovetop. Sear the roast fat side down until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-seared.jpg\" alt=\"Sear the rest of the roast all over until well browned.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-seared-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the rest of the roast all over until well browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-grate.jpg\" alt=\"Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-grate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pull out the roast, add a roasting rack and place the roast bone-side-down on the roasting rack. Transfer to the oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. It’s imperative to have a meat thermometer for this purpose, you don’t want to just guesstimate! Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. This “resting” period allows the juices to redistribute and will result in a juicier, more tender roast. The internal temperature of the roast will continue to rise as it rests. This also leaves you with the perfect opportunity to make Yorkshire Puddings.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg\" alt=\"Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-cooked-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast until a meat thermometer registers 115F for rare or 125F for medium-rare, about 1 ½ to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final1.jpg\" alt=\"Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the roast from the oven, transfer the roast to a carving board, and tent it loosely with foil. Let the roast stand for about 30 minutes before carving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings). Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. Cut the strings on the roast and put the bones in the roasting pan. Using a wooden spatula, scrape the browned bits off the pan bottom. Let simmer until reduced by half, about 15 minutes. Strain into a gravy boat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice.jpg\" alt=\"While the roast is resting and the Yorkshire puddings are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">While the roast is resting and the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire puddings\u003c/a> are baking, pour the fat and juices into a gravy separator and remove the fat (reserving 6 tbsp for the puddings) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg\" alt=\"Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the juices to the roasting pan and set the pan on the stovetop over medium heat (you may need to put it over the griddle burner or 2 burners). Add the beef stock, wine, and thyme sprigs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg\" alt=\"Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-gravy-strain-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer until reduced by half, about 15 minutes. Strain into a bowl or gravy boat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg\" alt=\"The strained jus.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-juice-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The strained jus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To serve, carve the roast into 1/4 to 1/2 inch thick slices. Serve with the jus and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/19/a-holiday-christmas-classic-yorkshire-puddings/\" target=\"_blank\" rel=\"noopener\">Yorkshire Puddings\u003c/a> alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg\" alt=\"To serve, carve the roast into 1/4 to 1/2 inch thick slices.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/prime-rib-final-slice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, carve the roast into 1/4 to 1/2 inch thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113982/a-holiday-classic-slow-roasted-beef-prime-rib-roast",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15122"
],
"categories": [
"bayareabites_12744",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362"
],
"tags": [
"bayareabites_620",
"bayareabites_558",
"bayareabites_138",
"bayareabites_243",
"bayareabites_1851",
"bayareabites_9010"
],
"featImg": "bayareabites_114043",
"label": "bayareabites_15122"
},
"bayareabites_113713": {
"type": "posts",
"id": "bayareabites_113713",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113713",
"score": null,
"sort": [
1479836347000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1479836347,
"format": "standard",
"disqusTitle": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving",
"title": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "113713 http://ww2.kqed.org/bayareabites/?p=113713",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/11/22/want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 218,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1571961476,
"excerpt": "Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.",
"title": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving",
"datePublished": "2016-11-22T09:39:07-08:00",
"dateModified": "2019-10-24T16:57:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
"path": "/bayareabites/113713/want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113713/want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_13746",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_14362"
],
"tags": [
"bayareabites_15676",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_113730",
"label": "source_bayareabites_113713"
}
},
"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": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=seasonal-recipes": {
"isFetching": false,
"latestQuery": {
"from": 48,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 127,
"relation": "eq"
},
"items": [
"bayareabites_114676",
"bayareabites_114942",
"bayareabites_114939",
"bayareabites_114933",
"bayareabites_114348",
"bayareabites_114223",
"bayareabites_114225",
"bayareabites_114218",
"bayareabites_114171",
"bayareabites_113988",
"bayareabites_113982",
"bayareabites_113713"
],
"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_seasonal-recipes": {
"isLoading": true
},
"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"
},
"source_bayareabites_114676": {
"type": "terms",
"id": "source_bayareabites_114676",
"meta": {
"override": true
},
"name": "Healthy Recipes",
"link": "https://ww2.kqed.org/bayareabites/category/recipes/healthy-recipes/",
"isLoading": false
},
"source_bayareabites_114939": {
"type": "terms",
"id": "source_bayareabites_114939",
"meta": {
"override": true
},
"name": "Seasonal Recipes",
"link": "https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/",
"isLoading": false
},
"source_bayareabites_114933": {
"type": "terms",
"id": "source_bayareabites_114933",
"meta": {
"override": true
},
"name": "Seasonal Recipes",
"link": "https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/",
"isLoading": false
},
"source_bayareabites_113713": {
"type": "terms",
"id": "source_bayareabites_113713",
"meta": {
"override": true
},
"name": "Thanksgiving Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"isLoading": false
},
"bayareabites_15124": {
"type": "terms",
"id": "bayareabites_15124",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15124",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Year's Recipes",
"description": "\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\" />\r\n\r\nThrowing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use our special collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use our special collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
"title": "New Year's Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99454,
"slug": "new-years-recipes",
"isLoading": false,
"link": "/bayareabites/series/new-years-recipes"
},
"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_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"
},
"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_785": {
"type": "terms",
"id": "bayareabites_785",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "785",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cauliflower",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cauliflower Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 773,
"slug": "cauliflower",
"isLoading": false,
"link": "/bayareabites/tag/cauliflower"
},
"bayareabites_1573": {
"type": "terms",
"id": "bayareabites_1573",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "curry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "curry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1279,
"slug": "curry",
"isLoading": false,
"link": "/bayareabites/tag/curry"
},
"bayareabites_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_300": {
"type": "terms",
"id": "bayareabites_300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 265,
"slug": "potatoes",
"isLoading": false,
"link": "/bayareabites/tag/potatoes"
},
"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_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_15729": {
"type": "terms",
"id": "bayareabites_15729",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken curry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken curry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100059,
"slug": "chicken-curry",
"isLoading": false,
"link": "/bayareabites/tag/chicken-curry"
},
"bayareabites_15730": {
"type": "terms",
"id": "bayareabites_15730",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "green chicken curry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "green chicken curry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100060,
"slug": "green-chicken-curry",
"isLoading": false,
"link": "/bayareabites/tag/green-chicken-curry"
},
"bayareabites_15742": {
"type": "terms",
"id": "bayareabites_15742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai curry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai curry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100072,
"slug": "thai-curry",
"isLoading": false,
"link": "/bayareabites/tag/thai-curry"
},
"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_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_4": {
"type": "terms",
"id": "bayareabites_4",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5814,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/category/sports"
},
"bayareabites_16285": {
"type": "terms",
"id": "bayareabites_16285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fall recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fall recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100615,
"slug": "fall-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fall-recipes"
},
"bayareabites_679": {
"type": "terms",
"id": "bayareabites_679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mac and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mac and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 644,
"slug": "mac-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/mac-and-cheese"
},
"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_8986": {
"type": "terms",
"id": "bayareabites_8986",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8986",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3439,
"slug": "spring-recipes",
"isLoading": false,
"link": "/bayareabites/tag/spring-recipes"
},
"bayareabites_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"bayareabites_16383": {
"type": "terms",
"id": "bayareabites_16383",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16383",
"found": true
},
"relationships": {},
"featImg": null,
"name": "super bowl recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "super bowl recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100713,
"slug": "super-bowl-recipes",
"isLoading": false,
"link": "/bayareabites/tag/super-bowl-recipes"
},
"bayareabites_16284": {
"type": "terms",
"id": "bayareabites_16284",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16284",
"found": true
},
"relationships": {},
"featImg": null,
"name": "winter recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "winter recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100614,
"slug": "winter-recipes",
"isLoading": false,
"link": "/bayareabites/tag/winter-recipes"
},
"bayareabites_15731": {
"type": "terms",
"id": "bayareabites_15731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meatball sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meatball sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100061,
"slug": "meatball-sandwich",
"isLoading": false,
"link": "/bayareabites/tag/meatball-sandwich"
},
"bayareabites_2597": {
"type": "terms",
"id": "bayareabites_2597",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2597",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meatballs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meatballs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1857,
"slug": "meatballs",
"isLoading": false,
"link": "/bayareabites/tag/meatballs"
},
"bayareabites_938": {
"type": "terms",
"id": "bayareabites_938",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "938",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1396,
"slug": "sandwich",
"isLoading": false,
"link": "/bayareabites/tag/sandwich"
},
"bayareabites_3381": {
"type": "terms",
"id": "bayareabites_3381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "super bowl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "super bowl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2271,
"slug": "super-bowl",
"isLoading": false,
"link": "/bayareabites/tag/super-bowl"
},
"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_13923": {
"type": "terms",
"id": "bayareabites_13923",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13923",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweet potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweet potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8397,
"slug": "sweet-potatoes",
"isLoading": false,
"link": "/bayareabites/tag/sweet-potatoes"
},
"bayareabites_545": {
"type": "terms",
"id": "bayareabites_545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yams",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yams Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 510,
"slug": "yams",
"isLoading": false,
"link": "/bayareabites/tag/yams"
},
"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_15703": {
"type": "terms",
"id": "bayareabites_15703",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Braised Pork Shoulder with Sauerkraut and Apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Braised Pork Shoulder with Sauerkraut and Apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100033,
"slug": "braised-pork-shoulder-with-sauerkraut-and-apples",
"isLoading": false,
"link": "/bayareabites/tag/braised-pork-shoulder-with-sauerkraut-and-apples"
},
"bayareabites_10008": {
"type": "terms",
"id": "bayareabites_10008",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10008",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new year's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new year's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4462,
"slug": "new-years-day",
"isLoading": false,
"link": "/bayareabites/tag/new-years-day"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_616": {
"type": "terms",
"id": "bayareabites_616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pork",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pork Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 581,
"slug": "pork",
"isLoading": false,
"link": "/bayareabites/tag/pork"
},
"bayareabites_10079": {
"type": "terms",
"id": "bayareabites_10079",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10079",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sauerkraut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sauerkraut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4533,
"slug": "sauerkraut",
"isLoading": false,
"link": "/bayareabites/tag/sauerkraut"
},
"bayareabites_8941": {
"type": "terms",
"id": "bayareabites_8941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black-eyed peas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black-eyed peas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3394,
"slug": "black-eyed-peas",
"isLoading": false,
"link": "/bayareabites/tag/black-eyed-peas"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_3202": {
"type": "terms",
"id": "bayareabites_3202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new year's eve",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new year's eve Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2195,
"slug": "new-years-eve",
"isLoading": false,
"link": "/bayareabites/tag/new-years-eve"
},
"bayareabites_564": {
"type": "terms",
"id": "bayareabites_564",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crab",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crab Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 529,
"slug": "crab",
"isLoading": false,
"link": "/bayareabites/tag/crab"
},
"bayareabites_11130": {
"type": "terms",
"id": "bayareabites_11130",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11130",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crab cakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crab cakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5589,
"slug": "crab-cakes",
"isLoading": false,
"link": "/bayareabites/tag/crab-cakes"
},
"bayareabites_12800": {
"type": "terms",
"id": "bayareabites_12800",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12800",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sriracha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sriracha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7263,
"slug": "sriracha",
"isLoading": false,
"link": "/bayareabites/tag/sriracha"
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_15702": {
"type": "terms",
"id": "bayareabites_15702",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15702",
"found": true
},
"relationships": {},
"featImg": null,
"name": "creamed spinach",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "creamed spinach Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100032,
"slug": "creamed-spinach",
"isLoading": false,
"link": "/bayareabites/tag/creamed-spinach"
},
"bayareabites_9287": {
"type": "terms",
"id": "bayareabites_9287",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9287",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spinach",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spinach Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3741,
"slug": "spinach",
"isLoading": false,
"link": "/bayareabites/tag/spinach"
},
"bayareabites_1851": {
"type": "terms",
"id": "bayareabites_1851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prime rib",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prime rib Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1437,
"slug": "prime-rib",
"isLoading": false,
"link": "/bayareabites/tag/prime-rib"
},
"bayareabites_9010": {
"type": "terms",
"id": "bayareabites_9010",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9010",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roast beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roast beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3463,
"slug": "roast-beef",
"isLoading": false,
"link": "/bayareabites/tag/roast-beef"
},
"bayareabites_15701": {
"type": "terms",
"id": "bayareabites_15701",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15701",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yorkshire Puddings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yorkshire Puddings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100031,
"slug": "yorkshire-puddings",
"isLoading": false,
"link": "/bayareabites/tag/yorkshire-puddings"
},
"bayareabites_620": {
"type": "terms",
"id": "bayareabites_620",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "620",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 585,
"slug": "beef",
"isLoading": false,
"link": "/bayareabites/tag/beef"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_15676": {
"type": "terms",
"id": "bayareabites_15676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican-style thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican-style thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100006,
"slug": "mexican-style-thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/mexican-style-thanksgiving"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
}
},
"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": {},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
