Best Food Writing 2010 Part 15

Should Jose's great-tasting asparagus recipe have made me feel like I wasn't cooking?

Cooking teacher and great TV chef Sanjeev Kapoor, who has sold millions of books, once told me that true culinary genius lies in knowing how to teach people to master dishes that they can easily create at home. It does not, he continued, lie in showing off what the chef knows. The scale of complexity in recipes is in no way a litmus test of how good or bad a recipe is.

So I leave you with this recipe for pan-fried trout with mint-cilantro chutney. And I say with great pride-simplicity is its charm.

Pan-Seared Trout with Mint-Cilantro Chutney Pan-Seared Trout with Mint-Cilantro Chutney If you are reading this recipe and thinking, "Really, can it be that simple?"-yes, it is, and it is simply delicious. Don't take my word for it, though. Get a pan out and start searing! Julie's notes: Good subst.i.tutes for the trout are cod, snapper and tilapia. If you are reading this recipe and thinking, "Really, can it be that simple?"-yes, it is, and it is simply delicious. Don't take my word for it, though. Get a pan out and start searing! Julie's notes: Good subst.i.tutes for the trout are cod, snapper and tilapia. Serve the trout with a drizzle of the Mint-Cilantro Chutney. Serve the trout with a drizzle of the Mint-Cilantro Chutney.

Serves 4 Prep/Cook time: 15 minutes

4 skin-on trout fillets, about 6 ounces each, halved lengthwise Table salt Freshly ground black pepper 1 tablespoon vegetable oil cup Mint-Cilantro Chutney

1. Season the trout fillets with salt and pepper.

2. Heat the oil in a large skillet over medium heat. When the oil begins to s.h.i.+mmer, add the trout, skin side down. Cook for 2 to 3 minutes. Flip over and cook for another 3 to 4 minutes, until the trout is cooked through.

3. Transfer to a plate lined with paper towels, skin side down.

4. Place each fillet on a serving plate and drizzle each with up to a tablespoon of chutney. Serve immediately.

Mint-Cilantro Chutney Mint-Cilantro Chutney This is the most popular chutney in India, hands down. It can be found in many Indian-American homes, in restaurants, and now in jars on grocery store shelves. Its charm lies in how simple it is to prepare. My father always adds a little yogurt to his chutney to make it creamy and then pairs it with lamb kebabs. My mom-in-law adds a hearty dose of roasted peanuts and serves it with savory snacks; Mom adds pomegranate seeds-you get the idea-to each his own. This versatile chutney has so many uses. Thin it a little and use it as a salad dressing for a crisp green salad; use it in the consistency provided here as a spread on a baguette topped with fresh cuc.u.mber slices; or simply drizzle it on some freshly grilled fish for a fresh flavor. One word of advice here: Green chutneys have a short shelf life. Make them in small batches and make them often-they only take a few minutes but the rewards are well worth the effort (which really isn't much). Julie's notes: I did use the optional serrano chile with some of the seeds, but I did not use the optional dried pomegranate. This is the most popular chutney in India, hands down. It can be found in many Indian-American homes, in restaurants, and now in jars on grocery store shelves. Its charm lies in how simple it is to prepare. My father always adds a little yogurt to his chutney to make it creamy and then pairs it with lamb kebabs. My mom-in-law adds a hearty dose of roasted peanuts and serves it with savory snacks; Mom adds pomegranate seeds-you get the idea-to each his own. This versatile chutney has so many uses. Thin it a little and use it as a salad dressing for a crisp green salad; use it in the consistency provided here as a spread on a baguette topped with fresh cuc.u.mber slices; or simply drizzle it on some freshly grilled fish for a fresh flavor. One word of advice here: Green chutneys have a short shelf life. Make them in small batches and make them often-they only take a few minutes but the rewards are well worth the effort (which really isn't much). Julie's notes: I did use the optional serrano chile with some of the seeds, but I did not use the optional dried pomegranate. Makes 1 cup Makes 1 cup Prep time: 5 minutes 1 cup packed cilantro (leaves and stems) 1 cup packed cilantro (leaves and stems) 1 cup packed mint (leaves only, please) 1 green serrano chile (optional; if you don't like too much heat, remove the seeds) small red onion, peeled and sliced 1 tablespoon dried pomegranate seeds (optional) 2 tablespoons fresh lemon juice teaspoon table salt Up to 2 tablespoons water 1. Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.

2. Transfer to a covered container and chill for about 30 minutes.

3. Serve cool. This chutney will keep, refrigerated, for 4 days.

Personal Tastes

FARM CITY.

By Novella Carpenter From Farm City: The Education of an Urban Farmer Farm City: The Education of an Urban Farmer

Carpenter's memoir of her urban farmsteading experiences in a gritty section of Oakland, California, makes for entertaining reading-funny, poignant, pa.s.sionate, and (literally) down to earth.

A pledge to eat exclusively from a July garden in the Bay Area, I reasoned, is a little like a mute person taking the vow of silence at a Vipasana-meditation retreat. I wasn't worried. pledge to eat exclusively from a July garden in the Bay Area, I reasoned, is a little like a mute person taking the vow of silence at a Vipasana-meditation retreat. I wasn't worried.

The rules were simple: 1. Only food from the garden and the farm animals. 1. Only food from the garden and the farm animals. 2. Foraged fruit from neighborhood trees OK. 2. Foraged fruit from neighborhood trees OK. 3. No food from Dumpsters (except to feed the animals). 3. No food from Dumpsters (except to feed the animals). 4. Items previously grown and preserved allowed. 4. Items previously grown and preserved allowed. 5. Bartering allowed, but only for crops grown by other farmers. 5. Bartering allowed, but only for crops grown by other farmers.

In mid-June, I told all my friends about my approaching escapade in eating. This, I felt, was critical to its success-and commencement, for that matter. We giggled about my bravado, my moxie, my mad urban-farming skills. While I knew they would be cheering for me, they would also be keeping tabs. Back in March, when I had conceived of this harebrained idea, July had seemed so far away. Now that it was right around the corner, I was starting to think that my experiment in self-sufficiency wouldn't be much fun.

The week before it began, I ate everything in sight. In my excess, I pretended that I was A. J. Liebling in Paris. But I was in America, so I gorged from the buffet of cultures this country hosts. Chinese food, relis.h.i.+ng that tarlike sweet-and-sour sauce, the pillowlike dumplings. Sus.h.i.+. Small chili verde tacos from a roach coach in East Oakland, the perfect blend of pork simmered with green chiles. Falafel, creamy baba ghanoush, tabouli. Every morning I had a huge mug of coffee (sometimes two), br.i.m.m.i.n.g with half-and-half. I popped vats of popcorn, scoffed at greens (plenty of time for those later), inhaled chocolate bars, and drank lapsong souchong, a smoky tea whose flavor would be impossible to recreate. This weeklong binge left me a little heavier than my usual fighting weight. In a thrift store, I stood on a scale: 142 pounds.

The evening before June turned into July, I walked out into the garden to survey my future. In Walden Walden, Henry David Th.o.r.eau wrote, "I was determined to know beans." I too was determined to know beans. I admired their st.u.r.dy leaves emerging from the black earth, their raspy stems that wound around whatever kind of pole I could find (currently, a curtain rod), the succulent flowers, and then the emergence of small beans, which could be plucked, blanched, and served plain-because the 100-yard diet didn't allow olive oil or balsamic vinegar.

While Th.o.r.eau, no food sn.o.b, was happy to cultivate a monotonous crop of beans on his three acres, I was determined to know other vegetables during my month of self-sufficiency on my tenth of an acre. And so I had planted sweet corn, Stowell's Evergreen, which was now about four feet tall and just coming into flower. I hoped some tasty niblets would be mine toward the end of the month. Brandywine tomatoes, too, and the green ones on the vine seemed like a good sign. Prodigious amounts of lettuce, collard, kale, and cabbage had sprouted up all over the garden. I had made a second planting of fava beans. More beans. Henry, did you know these lovelies, brought by Italians to this country? The onions were swelling, as were the beets. Potato vines were peeking out from under a mat of straw. The squash plants had a few young fruits, as did the cuc.u.mbers. Herbs like marjoram, oregano, rosemary, and thyme were flouris.h.i.+ng.

The domesticated-animal kingdom was a realm in which Th.o.r.eau never dabbled. He scoffed that farms are "a great grease spot, redolent of b.u.t.termilk!" In my beloved grease spot, one of the chickens was laying an egg in what she thought was a clandestine nest under the bougainvillea. Seven ducks and two geese that I had ordered from Murray McMurray that spring were fattening in an open-air pen in the lot. Since they couldn't be trapped in a pen by an opossum or some other predator, I wagered that they would be safe, and a good source of protein. The young rabbits on the deck had gotten plump.

In my larder, I had jars of jam, stewed peaches, honey from last year's harvest, and pickles galore. My food-security future was bright. But as I a.s.sessed the food growing and thriving on the farm, a dark word crossed my mind, and I couldn't shake it. I walked upstairs and tried to forget. It felt like a gun to my head.

Carbohydrates.

I would have to ration the potatoes. Another potential problem crossed my mind, then another. Crop failure. Pests that kill plants and animals. Someone could steal all my food, an expansion on the great watermelon theft from the previous year. I peered out at the garden from my window. It was dark, and a wind had picked up. I could make out the cornstalks waving and the plum and apple trees rocking in the breeze. I felt a little queasy. As June evaporated at the stroke of midnight, suddenly my bold experiment, my attempt to prove myself as a farmer, seemed like the mission of an imbecile.

THE NEXT MORNING, as I picked a few apples to eat for breakfast, my first caffeine-withdrawal headache flashed across my temple. I had to go lie down.

Lying on my bed, with the morning sun filtering in and a breeze swirling the curtains into the sickroom, I wondered: How can I get out of this? It felt as if a monster had grabbed me and was going to hold me here for thirty-oh, no, why did I pick July?-thirty-one days. Why hadn't I weaned myself off coffee? Then another dreadful question: What's for lunch?

That afternoon Bill and I went to a friend's barbecue. Though I had eaten a jar of stewed peaches, a green salad, and at least ten ounces of honey, the smell of the grilling meat nearly knocked me down. Two yoga teachers I vaguely knew beckoned me over.

"I have the worst headache," I explained before they had the chance to read my aura.

"Give me your hand," Baxter said.

He pinched the area between my thumb and index finger. My headache went away. It was replaced by a growling stomach.

"I'm off coffee," I said with a sigh.

"You didn't do it gradually?" Raven asked.

I shook my head. Yoga people have been telling me for years that I should give up coffee, that it's full of toxins and other bad things. But when they suggest that I should stop drinking coffee, I want to tell them maybe they should saw off their legs.

Baxter gave me back my hand. The headache returned.

I looked around the party. There they were, my friends, standing next to the grill, dis.h.i.+ng up salads, drinking beer. I had the sinking realization that social activities all revolve around sharing food. The act of setting up my 100-yard diet had turned me into an alien visiting from planet Weird in the solar system Healthy.

But then again, everyone at the party was on some kind of Bay Area diet kick anyway. The gluten-intolerant munched on ears of corn in the corner. The vegans had their own grill set up with toasting tofu. The raw-food vegans were sipping on freshly macheted green coconuts. The pescatarians were shoving ceviche into their faces. Defining ourselves by what we eat-that's what we do for fun around here.

I was sure that I could find a freshairian or a locavore to share my pain with but instead decided to leave early. I found Bill, an unapologetic omnivore, moving from grill to grill, stuffing sausages and ribs and veggie burgers into his mouth. I ripped a piece of watermelon out of his hand and insisted that, really, we couldn't stay another moment.

Later that day, I ordered three tea plants-Camellia sinensis-over the phone.

"I want the gallon size," I gritted out as the perky woman took my order. I needed a quick harvest.

"We'll include recipes for how to make tea," she a.s.sured me. The rest of the day pa.s.sed in a painful haze.

ON DAY TWO, I made several unfortunate discoveries.

With dreams of latkes dancing in my slow-moving, uncaffeinated brain, I made my way out to the garden with a shovel and a bucket. I have a half dozen potato zones in the veggie garden. One sprawled out of a neglected compost pile. I imagined the fat little crusters down below mixing with the dried-up leaves and stalks that had been breaking down over the years. A carbohydrate dream.

In February I had nestled the potatoes, organic blues, bought at the grocery store, at the bottom of the compost bin. Over their round shoulders I dumped fava bean leftovers, hay cleaned out from the chicken area, spent pea vines. As the green potato stalks emerged I bundled them with more straw and green matter. In Matthew Biggs's Complete Book of Vegetables Complete Book of Vegetables, the British garden writer advised, "New potatoes are harvested when the flowers are blooming; larger ones once the foliage dies back." (He also mentioned that Marie Antoinette wore potato blossoms in her hair.) I knew it was early, my potatoes hadn't yet blossomed, but Mr. Biggs had no idea how carb starved I was. A plate of mashed potatoes. If I could eat that, I would be happy for the rest of the day.

But now that I was digging, the plant, I had to admit, didn't look very healthy. I peered closer. Oh, no. Potato bugs, hundreds of them, were gnawing on the leaves and stalk. I plunged the shovel into the dirt and brought up a generous scoop. Grappling through the dirt, I found exactly two purple potatoes. Small ones. The size of marbles. The mother potato was deflated from this effort, and a few pale shots slumped off of her girth.

I surveyed the rest of the potato plants tucked here and there around the garden. Instead of seeing bountiful plants whose secret underground parts would get me through this experiment, I saw only unproductive freeloaders. What I had hoped was an iceberg of carbohydrates, with plenty down below, was reduced to an ice cube bobbing in a swimming pool. It would be a very small crop indeed. I carefully placed the marbles in my bucket and went upstairs to prepare my feast.

While the spuds fried in a dry cast-iron pan, I paced the living room, wondering what the h.e.l.l I was supposed to eat for the rest of the month. During the Irish potato boom, people had plenty of food because potatoes grow easily-and, more than that, they make you feel full. Without carbs, satiety would be a distant memory.

Then I noticed our mantel. For the past two years, some corncobs I grew my first year of squat farming had lingered up there, along with a set of deer antlers and a white orchid plant. Indian corn, grown and saved for decorations. Once mere objects-now, as I gazed up at the multicolored cobs, I saw food. Carb food.

And so I did something I'd never done before, I ate an item of home decor. From a yellow-and-blue-checked ear of corn, I carefully pried out the individual kernels from their cobby home and piled them onto the table. As I loosened each kernel I felt like a prairie woman or an Indian squaw. I whispered thanks to my past self, the carbohydrate provider, who had thought to save those ears. One cob yielded a handful of corn. I deeply wanted cornmeal pancakes. But I didn't have a metate, the traditional stone grinder that Native Americans used, and I wasn't about to destroy my electric coffee grinder.

But I did have a Spong hand-cranked coffee grinder I'd bought a long time ago, out of nostalgia. It's made of metal painted black and red, with a little removable pan that catches the grounds. My mom's artsy friend Barb always hand-ground her coffee. Barb wore bohemian outfits (men's clothes, flowing dresses with skeleton patterns), had red hair down to her b.u.t.t, and once had a pet crow. I remember visiting her kitchen in Idaho as a child. Barb and my mom flitted around the kitchen, laughing and glad to see each other again. My sister and I, standing on a chair, took turns grinding the dark beans for their morning coffee.

When, a few years ago, I spotted a similar grinder at a bas.e.m.e.nt sale of an Italian imported-foods shop, I couldn't resist. And of course, I hadn't used it since. Who wants to labor, precaffeinated, over a hand-grinder for ten minutes in the morning? Yet now this grinder would be my salvation.

I carefully placed the kernels into the Spong. It was as if I were a kid again, standing on a chair and grinding. Only this time, I had my full weight propped up against the table so it wouldn't shake as I watched the kernels mill around in the hopper. But instead of the fetching aroma of fresh-ground coffee, I had the powdery residue of almost pure starch.

I've made cornmeal pancakes before, a family recipe adapted from Joy of Cooking Joy of Cooking. Add boiling water to cornmeal and let it rest. Add baking powder, salt, milk, an egg, and some melted b.u.t.ter, then mix. Of those ingredients, I had only the hot water and the egg. After letting an eighth of a cup of boiling water soak the yellow grain, I cracked an egg in, whipped it about, and poured the mixture into three blobs on a cast-iron pan.

I couldn't believe that the cakes actually puffed up like real pancakes. I ate them with a drizzle of honey and some stewed peaches on the side, with the blackened dwarf potatoes. They were the best pancakes I've ever eaten. I licked the plate. I counted the remaining corn cobs. Twelve.

A GLUTTON FOR GLUTEN.

By Jess Thomson From leitesculinaria.com

Amid this year's craze for gluten-free diets, Jess Thomson faced a strict new eating regimen-hard enough for a normal eater, even harder for a professional food writer, recipe developer, and blogger, living in foodcentric Seattle. Before the axe fell, she needed one last splurge.

I felt like I'd been punched in the gut. But in contrast to the previous few weeks of feeling generally crummy, this time, the wind was literally knocked out of me. By my doctor. felt like I'd been punched in the gut. But in contrast to the previous few weeks of feeling generally crummy, this time, the wind was literally knocked out of me. By my doctor.

A few days earlier, she'd tested me for celiac disease, an autoimmune disorder that prevents a person from properly digesting gluten, a protein found in wheat, rye, barley, and, let's be honest, just about everything good in this world. Now she'd just called with the results, informing me that some of the tests were positive, some were negative. This wasn't normal. "Everything may still be OK," she explained. "But we'll have to do more bloodwork to be sure."

What my doctor didn't have to say was that if the second round of tests came back positive, all of my relations.h.i.+ps and habits surrounding cooking and eating would be annihilated. Even before I'd gone to the doctor, I was shaken by the events of the previous few weeks. Without my habitual food cravings, I feared the food writer's equivalent of a divorce: loss of appet.i.te.

Now, with the looming loss of gluten, it wasn't just the potential forfeiture of bread that made me feel sick. It was the whole shebang: No more soy sauce. No more good, thick chowders. No more bedtime bowl of Cheerios. It seemed that my entire relations.h.i.+p with food-and, by extension, my entire sense of self-might fall apart. I struggled to breathe, mentally catastrophizing my career in a matter of seconds. My doctor said she'd call Monday with the results.

It was Friday.

Friday, as it turns out, is a very long time from Monday. So I did what any self-respecting lover of all things food-related would do: I decided to spend the entire weekend having fabulous, unprotected s.e.x with gluten.

I slammed two sticks of b.u.t.ter onto the counter to soften for chocolate-chunk cookies. Feeling stubborn and suddenly hungry for the first time in a month, I grabbed a pen and started scribbling down what I creatively t.i.tled "Things To Eat This Weekend." I concentrated my efforts outside of my own kitchen, desiring those things that weren't exactly practical to pull off at home. When I stopped to read what I'd written, I realized that these were the foods I lived to eat-foods that I could avoid only if I stripped my tongue of taste buds and invested in a considerable amount of hypnosis. If I was facing abandonment, I wanted a final fling. I'd savor a good, greasy kiss from the double-bacon deluxe with cheese at Red Mill Burgers. I'd lick a hundred translucent shards of impossibly flaky croissants from my fingers, eyes closed, thanks to Cafe Besalu. I'd slurp ramen at Samurai Noodle, memorizing how it felt as the noodles slithered in my mouth, my lips slippery with pork fat-flavored ChapStick. It would be a long, slow, tortuous dance through my culinary Eden.

As I pondered my list, it occurred to me that it's perhaps not a coincidence that "glutinous" and "gluttonous" are spelled so similarly. Nothing without gluten would pa.s.s my lips until Monday. I'd eat my way through the pain of pending rejection, savoring every detail, every quirk, every crumb.

That night, I gorged on an immodest number of cookies. I went to bed early but spent a couple of hours tossing, distracted, comparing my potential split with gluten to a very real separation. I pondered whether to call a friend of mine who'd just been dumped, thinking he might be able to help me feel less forsaken. After all, our situations seemed pretty identical, save for the minor detail that my break-up, should gluten and I permanently part ways, wouldn't leave me searching for a new apartment. I decided that at least I had that going for me, which calmed me slightly. I took a Xanax and pa.s.sed out.

I spent the next day edibly etching the word "last" across my renewed appet.i.te. My husband and I started our Sat.u.r.day here in Seattle as we always do during ski season: with sausage-and-egg breakfast sandwiches. The last time I'll dig English m.u.f.fin crumbs out of my ski boots, I thought. A full 20 minutes later, we stopped for a Frisbee-sized cinnamon roll slathered in orange-tinged icing. The last time I'll buy pastry that could double as a Princess Leia headdress. I had a BLT for lunch before polis.h.i.+ng off the rest of the cinnamon roll. My last sandwich. We met friends for a drink later in the afternoon and I downed a hefeweizen. My last beer. Dinner was at Tavolata, my favorite Seattle pasta joint, where I swooned over my spaghetti studded with anchovies, chilies, and garlic, committing its flavor to memory. My last meal here. (OK, maybe that was a little dramatic. I could always go back and order something without gluten. But why subject myself to the hauntings of a hundred happier moments?) Afterward, I still had room for doughnuts.

Sunday morning. Before the newspaper had even hit the porch, I'd torn into a ham-and-Gruyere croissant. My husband and I cruised the farmers' market while munching on a crusty baguette. Then I ordered a slice of thin-crust pizza from the market's mobile wood-fired oven. I forced a vegetarian pal to come to Red Mill with me, where I picked the burger bun apart and obsessively rolled it into little b.a.l.l.s before eating it. She just stared at me, not knowing what to say. We'd invited friends over for dinner that evening, so I made spelt risotto and, after licking my plate, gorged on pain de campagne dipped in olive oil.

All the while, something deep inside my brain, a little nagging whisper-or was it my husband's voice?-reminded me that there's more than one way to make a cinnamon roll, a slice of bread, or a strand of spaghetti. That, in fact, there's more to eat in the world than wheat. But, like a bitter divorcee-to-be, I had no interest in reason. I couldn't see a way forward without what I couldn't have.

With each bite that weekend, celiac disease seemed more and more probable.You know how sometimes something happens-or doesn't happen-and you make up a completely irrational explanation and then convince yourself that it's true? That's how I was with gluten. By bedtime Sunday, I was taking it personally. Gluten hates me, I thought. Then suddenly-OK, finally-it registered. No one had ever really broken up with me. I was being dumped for the first time. By a protein. Or not. I wasn't sure. And that was the problem.

I spent most of Monday staring at my phone, realizing that the last time I'd willed someone to call like this was when I was still wearing braces. Now, like then, I wanted validation. I needed resolution. I thought about sending gluten a handwritten note with two boxes: Check here if you like me. Check here if you don't like me. To distract myself, I made pizza with nettle pesto, kale, and semi-dried tomatoes, ate a panini while it was still too hot, and rattled around the house looking for other foods to cry over.

Late Tuesday afternoon, I got my call. The test results were all normal-except that stubborn antigliadin antibody, which some believe is the leading indicator of celiac disease. "You probably don't have celiac," were my doctor's opening words. "But we can't say for sure without a biopsy. You could try not eating gluten for a while....Although, that might not be the solution, either."

I should've been elated. It seemed that gluten wanted me back. Mostly, anyway. So what now? Make-up s.e.x, I decided halfheartedly. Spaghetti bolognese. And the next day, I'd go for that ramen I'd missed over the weekend. No protein dumps this girl.

But when I opened the pantry, I saw a bunch of needy, noncommital pastas and flours staring back at me, daring me to prove to them-and to myself-that I needed gluten. Now that gluten had decided to crawl back to me, head hanging, it looked rather pathetic.

One of my friends is Shauna James Ahern, a.k.a. Gluten-Free Girl, who's quite possibly the only person on the planet who makes eating gluten-free sound downright s.e.xy. Maybe if I called her, she'd do break-up duty, commiserating with me. Rea.s.suring me that no, I didn't need gluten. I tried for a moment to pretend that going gluten-free could be an adventure. Character building, even. I'll admit, I was curious to learn about all those flours I'd marveled over but never actually used in baking. I was sure Shauna would show me The Way. So I called her.

Some of her tests had come back negative the first time, too.Yet when gluten rejected her, she turned her back on it, defiantly and irrevocably, head held high.

I decided that mostly wasn't good enough. I didn't want to be the girl who was lucky enough to maybe get a second chance. No woman wants to be loved conditionally.

I was going to give eating gluten-free a try. It wouldn't be easy. I'd miss the burger joint. But what if I actually started feeling better?

I had my answer.

"It's not you," I said, staring into the pantry. "It's me. I just need some time to myself. Some time to think."

And with that, I packed up all of gluten's things and tossed him out.

THE DOUGHNUT GATHERER.

By Dara Moskowitz Grumdahl From Minnesota Monthly Minnesota Monthly

Having children is a life-changing experience-but Minneapolis/St. Paul food writer Dara Moskowitz Grumdahl never antic.i.p.ated how her oldest child would radically alter her approach to food.

There such a thing as a bad doughnut? Until very recently I would have said: "Yes. Most of them." The gas-station doughnut. The grocery-store doughnut. The big-box store doughnut. These are mere vehicles for sugar and grease, and Americans would be better off if we ate carrot sticks until we could purchase superior artisan-made doughnuts.

I would have said this because I say it about every kind of junk food: nachos, pizza, chilidogs, cheese steaks, and so on. In fact, I've based most of my professional ident.i.ty on this idea, that if you want to know what the best doughnut in town is, you simply go to 12 or 20 of the likeliest places and find the best. And you want the best, don't you? That's self-evident, right? Everyone wants the best.