"Just throw the whole lemon in the food processor for lemon bars." "Don't just soak your dried beans — brine them!" "You don't need a whole day (or two) to make a good sauce."
Some of the things this year's cookbooks said to me as I tested them were downright contrarian. But that's the brilliant thing about cooking in a global, crowdsourced, Web-fueled world: People no longer cook according to some received wisdom handed down by a guy in a white toque. They figure it out as they go along, and if they stumble on a shortcut, it's blogged and shared in no time flat.
Residents give a boisterous welcome to Jakarta's newly elected governor, Joko Widodo, when he shows up for a town meeting with the residents of a Jakarta slum where residents' shacks overlook the muddy, garbage-strewn waters of the Ciliwung River.
The governor's administration plans to fix chronic flooding here by dredging the river and moving residents into subsidized apartments.
Mark Shoopman is into green beans. The Illinois chef is cooking 270 pounds of beans and 75 pounds of onions. His goal, according to WMBD in Peoria, is the largest green bean casserole in Central Illinois.