Location: New York, NY
Name: Yossy Arefi
Blog: Apt. 2B Baking Co.
If you had to blog about one ingredient every day for a year, what would it be?
Fresh, seasonal produce. Living somewhere with four distinct seasons has taught me to love and appreciate the changing gifts that nature gives us every few months.
I will never eat:
I have a “never say never” attitude when it comes to food, but there are certainly things I wouldn’t choose to eat twice. The tête de veau I sampled once on a cookbook shoot comes to mind…
Who would you love to have over for dinner?
This isn’t very exciting, but I’d love to have my family over for dinner. We live on opposite coasts and I’ve never had the pleasure of cooking for them in my own home. I’d just love to host a big party where my little nieces could run around the table and cause a ruckus while the adults sipped wine and indulged in a delicious meal.
What’s your go-to quick and easy dinner?
Marcela Hazan’s tomato sauce with butter and onion. I always have the ingredients in the pantry, it takes about 1 minute of hands on time, and it is incredibly delicious, which I think is the appropriate time-to-satisfaction ratio for a quick and easy dinner.
What’s your favorite restaurant and what do you order there?
I am notoriously indecisive, so I don’t have a favorite restaurant, but when I go out to eat I love to try fresh and unique dishes that I couldn’t (or wouldn’t) make for myself at home. On the other hand, I also love a good-quality cheeseburger with fresh, crispy fries.
Photo: Kemp Minifie
Do you get confused in the canned tomato aisle of the supermarket? I sure do. Canned tomatoes come in so many different forms—whole peeled tomatoes, crushed tomatoes, tomato purée, tomato sauce, stewed tomatoes, etc.—that it’s enough to drive you crazy!
All I wanted to do was make a simple tomato sauce. But between the labeling nightmare I was facing in the supermarket this past weekend, and the hysteria of shoppers around me loading up on food with the impending arrival of Hurricane Sandy, I was getting pretty darn cranky.
For years, I’ve always bought canned plum tomatoes packed in juice, not in purée. What irked me was that so many brands today fail to specify that distinction in large type on the front of the label. Notice the two cans above. Both say peeled tomatoes, but La Squisita’s are packed in purée, while Sclafani’s are packed in juice. The only way to find out is to check the fine print on the ingredient list. It also seemed as though there are fewer brands that pack tomatoes in juice. Could canned tomatoes in purée be winning out over canned tomatoes in juice? Continue reading
: Neil Faba and Jenny Tryansky
Blog: Communal Table
Location: Toronto, Canada
If you had to blog about one ingredient every day, what would it be?
Jenny: It’d be impossible to pick just one, so here are a few: olive oil, kale, quinoa, eggs.
Neil: Beef. I’ve learned a lot about vegetarian cooking over the past couple of years, but I’m still a meat lover at heart. Canada’s a big beef-producing country, so we have a lot of great product to work with. And beef is versatile. Jenny and I once created a beef-based cocktail called the Moogarita. Continue reading