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Thursday, August 31, 2023

10+ 15-Minute One-Pan Side Dish Recipes - EatingWell

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It's easy to make a tasty side dish with these one-pan recipes. In just 15 minutes, you can sauté, steam or stir-fry delicious veggies and legumes that will taste great with any meal. Recipes like our Sautéed Arugula and Cauliflower Stir-Fry are simple, quick and lovely alongside a flavorful main dish.

Quick & Easy Sautéed Broccolini

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

Broccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli. This simple crisp-tender sautéed broccolini has zip from lemon and garlic and just a hint of heat from crushed red pepper. Serve alongside anything from roasted chicken to fish or steak.

Quick & Easy Green Beans

Jennifer Causey; Styling: Lindsey Lower

Here's a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.

Easy Eggplant Stir-Fry

This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well, too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.

Sautéed Arugula

Photographer / Fred Hardy, Food Stylist / Ruth Blackburn

Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish.

Balsamic-Parmesan Sautéed Spinach

Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.

Sautéed Zucchini & Onions with Chive Butter

Switch up the chives for whatever's growing in your garden--basil or dill would also be delicious in the compound butter that tops this simple sautéed zucchini recipe.

Cauliflower Stir-Fry

Jennifer Causey

This easy cauliflower stir-fry has a great balance of textures and flavors with bright and colorful tender-crisp veggies. Try substituting broccoli for the cauliflower or snap peas for the snow peas for another variation on this quick dinner.

Simple Sautéed Spinach

Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.

Zucchini & Mushroom Sauté

Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.

Easy Steamed Zucchini

How long does zucchini take to cook? This foolproof way to cook zucchini is also the easiest and fastest. Just steam it on the stovetop for a few minutes and you have a healthy vegetable side dish to add to dinner.

Parmesan White Beans

Ted & Chelsea Cavanaugh

Stash mirepoix blend—a basic building-block combo of chopped carrots, celery and onion—in your freezer and save some serious prep time on this simple bean side dish.

Sautéed Scallions & Garlic (Mock Wild Ramps)

Joy Howard

You can use this easy mixture of sautéed scallions and garlic in place of wild ramps—which can be hard to find and pricy—in just about any dish. Add the mixture to omelets and sauces, stir-fry it with rice and the protein of your choice, serve it with steak, fish or chicken and chop it up and add it to compound butter. Read more about ramps.

Spinach and Garbanzo Beans

This is no ordinary wilted spinach recipe--it's dressed up with shallot, pine nuts, and garbanzo beans for a tasty side dish for meat or chicken.

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Italian Potato Salad - The Mediterranean Dish

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Italian potato salad is a lighter, fresher, and more boldly flavored salad that skips the mayo common in American potato salads. Instead, this quick and easy side dish is loaded with crisp green beans, briny olives, fresh cherry tomatoes, and a garlicky red wine vinaigrette.

close up of Italian potato salad on a serving platter.

To me, the best potato salad recipes, from this Italian potato salad to our Greek potato salad or even my signature version with mustard and dill, share a common thread. They treat the potatoes as a sponge, to soak up loud, confident flavors creating a tasty bed for loads of fresh herbs and veggies. The potatoes are creamy on their own so there's really no need for mayo (although, I wouldn't blame you for serving a little garlicky Aioli on the side.)

In writing this recipe, I was inspired by the regional potato salads from the south of Italy. In Sicily, this dish is often called Insalata di Patate Siciliana or Insalata Vastasa. The name vastasa, meaning “uncouth,” likely comes from the humble, affordable ingredients. This recipe is also reminiscent of Insalata Pantesca, a typical dish from the southern Italian island of Pantelleria, where they add their famous capers–feel free to throw some on if you have them on-hand. 

This Italian potato salad has a deliciously bright dressing and plenty of fresh flavor. It’s a great make-ahead dish: Allow at least 30 minutes for the potatoes to soak up the dressing if you can. 

Table of Contents
  1. Italian Potato Salad Ingredients
  2. How to Make Italian Potato Salad 
  3. What to Serve with Italian Potato Salad 
  4. More Mediterranean Potato Recipes
  5. Potato Recipes with a Mediterranean Twist
  6. Recommended For This Recipe: Nocellara
  7. Italian Potato Salad Recipe
ingredients for italian potato salad including parsley, baby potatoes, green beans, red wine vinegar, garlic, cherry tomatoes, and dried oregano.

Italian Potato Salad Ingredients

Italian potato salad takes a tangy approach, swapping the rich mayo in American-style potato salad for a garlicky, bright vinaigrette. All of the ingredients are easy to find, and likely already living in your pantry! Here’s what you need: 

  • Potatoes: Baby potatoes cook quickly, hold their shape well, and their skin has a nice flavor so there’s no need to peel them. If you’d like to substitute with Yukon gold or russet, cut them into bite-sized pieces. 
  • Seasonings: Kosher salt and freshly ground black pepper enhance the flavor. Red pepper flakes add a nice heat, but you can omit them if you’re not into spice. Dried oregano adds an aromatic quality.
  • Green beans: Any type you like will work well. If you’re using a thinner variety, like Haricots Verts, be sure to boil them until they’re just barely tender. 
  • Tomatoes: I like juicy cherry tomatoes, but any small variety works well. If you’re going to substitute, opt for tomatoes that are still firm when they’re ripe, like Roma or grape. 
  • Onion: Red onion or shallots are mellow and sweet enough to enjoy raw. 
  • Olives: I like the buttery richness of Castelvetrano olives from Sicily, but you can substitute with any green olive you like. 
  • Parsley: Use the flat-leaf Italian variety, which is less bitter than its curly cousin. 
  • Garlic: Adds a kick of flavor to the dressing. 
  • Red wine vinegar: Potatoes can handle quite a lot of vinegar, which lightens their richness. The best substitute for red wine vinegar in this recipe is Apple cider vinegar, which has a similar balance of tang and sweetness.
  • Olive oil: Use a high quality extra virgin variety, like our buttery and smooth Italian Nocellara.
overhead photo of Italian potato salad on a serving platter next to a stack of blue plates with 3 forks, and a small bowl of chopped parsley.

How to Make Italian Potato Salad 

Italian potato salad is very low maintenance and only gets better as it sits. Here’s how to make it:

  • Get ready. Halve 2 pounds of baby potatoes. Trim 12 ounces of green beans. halved baby potatoes and green beans in a glass mixing bowl.
  • Prepare the dressing. Whisk together 1 minced garlic clove, ¼ cup red wine vinegar, and 1 teaspoon dried oregano. Season with a big pinch of salt, pepper and red pepper flakes, if using (about ½ teaspoon each). Continue whisking vigorously as you stream in ½ cup of olive oil, whisking until emulsified. a close up of a measuring cup with salad dressing next to a fork and a cutting board with sliced cherry tomatoes and green olives.
  • Cook the potatoes. Add the potatoes to a medium saucepan. Cover with a couple of inches of water and set over medium-high heat. When the water is boiling, season liberally with salt. Boil until the potatoes are easily pierced with a fork, 10 to 15 minutes. Use a slotted spoon to transfer them to a large bowl to cool, leaving the boiling water on the stove. 
  • Prep the raw ingredients. While the potatoes cook, slice 2 cups of cherry tomatoes in half. Chop enough parsley to yield ¼ cup of chopped leaves. Halve ¾ cup of pitted Castelvetrano olives. Slice 1 red onion or 2 shallots in half, peel, and then slice into thin half moons. Prepare an ice bath and set it next to your sink.sliced shallots, cherry tomatoes and green olives on a cutting board with a knife.
  • Blanch the green beans. Once you’ve transferred the cooked potatoes to a bowl, drop the green beans in the boiling water. Boil until just tender but still snappy, about 2 to 3 minutes, then drain and transfer to the ice bath to stop them from cooking further. 
  • Mix and dress. Add the potatoes and green beans to a large serving bowl, along with the tomatoes, onions, parsley, and ¾ cup Castelvetrano olives. Pour the dressing all over the salad and gently toss to combine. Taste and adjust seasoning to your liking. overhead photo of sliced red shallots, green olives and tomatoes in a glass mixing bowl with green beans and halved baby potatoes.
  • Rest and serve. For best flavor, allow the salad to rest at room temperature for about 30 minutes. Or, cover and refrigerate for up to 2 days, allowing it to come to room temperature before serving. 
Italian potato salad on a serving platter.

What to Serve with Italian Potato Salad 

Italian potato salad is satisfying and versatile enough to play many different roles on your table. Enjoy it on its own as a vegetarian main or serve it as part of a larger meal with Vegetarian Stuffed Peppers.

For those who enjoy beef, chicken or fish, this salad pairs well with lemony Pork Chops, simple Grilled Chicken Breasts or Baked Grouper.

For a Mediterranean-style picnic, serve with an assortment of reimagined picnic classics. I love the bright and briny potatoes with a Summer fruit salad and Grilled Chicken Wings or even a Chicken Sandwich, but check out our round up of 25 Picnic Recipes With A Mediterranean Twist for more inspiration.

More Mediterranean Potato Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

Italian Extra Virgin Olive Oil from hand-picked, cold-extracted Nocellara olives.

A bottle of extra virgin olive oil.

For the Dressing

For the Salad

  • Prepare the dressing. In a small bowl, whisk together the garlic, vinegar, oregano, and red pepper flakes (if using). Season with a big pinch (about ½ teaspoon) of salt and pepper. Pour in the olive oil, whisking vigorously until emulsified. Set aside for now.

  • Cook the potatoes. In a medium saucepan, cover the potatoes a couple of inches of water and set over medium-high heat. When the water is boiling, season liberally with salt. Boil until the potatoes are easily pierced with a fork, 10 to 15 minutes. Use a slotted spoon to transfer them to a large bowl to cool, leaving the boiling water on the stove.

  • Blanch the green beans. Prepare an ice bath and set it next to your sink. Drop the green beans in the boiling water until just tender but still snappy, about 2 to 3 minutes, then drain and transfer to the ice bath to stop them from cooking further.

  • Mix and dress. Add the potatoes and green beans to a large serving bowl. Add the tomatoes, onions, olives, and parsley. Pour the dressing all over the salad and gently toss to combine. Taste and adjust seasoning to your liking.

  • Rest and serve. For best flavor, allow the salad to rest at room temperature for about 30 minutes. Or, cover and refrigerate for up to 2 days, allowing it to come to room temperature before serving.

  • If you don’t have a slotted spoon, add the green beans in with the potatoes in the last couple of minutes of cooking. Drain everything together, then use tongs to transfer the green beans to the ice bath.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Calories: 338.8kcalCarbohydrates: 35.4gProtein: 5.1gFat: 21gSaturated Fat: 2.9gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 15.1gSodium: 287.4mgPotassium: 925.7mgFiber: 6.4gSugar: 5.2gVitamin A: 969.5IUVitamin C: 52.9mgCalcium: 68.6mgIron: 2.7mg

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Wednesday, August 30, 2023

T-Mobile tells court to deny Dish's request for extension in 800 MHz deal - FierceWireless

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NFL 2023: Sign up for Dish Network's Multi Sport Pack to not miss a game - Reviewed

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Football fans rejoice: The start of the 2023-24 NFL season is right around the corner. But to make sure you're ready for the beginning of Week 1 on Thursday, September 7 and the great games to come, Dish Network has you covered with a limited-time sport package.

When you sign up for a select Dish Network plan, you'll get a free Multi-Sport Pack that has several sports stations including NFL Network. All you have to do to access the plethora of sports content is sign up before Monday, November 13.

Out off Dish's four popular TV packages, three include the Multi-Sport Pack. For example, the America's Top 120 Plus plan features over 190 channels, over 35,000 free on Demand titles, and local TV channels for $94.99 a month. Meanwhile, the America's Top 200 plan has the same benefits, but comes with over 240 channels, for the monthly price of $99.99.

Here’s the deal: Subscribe to our Perks and Rec newsletter for daily savings on all the things you want and need.

Lastly, the America's Top 250 plan has over 290 channels, 17 additional movie channels, and more for $109.99 per month. No matter which plan you go with, you can enjoy a 3-year price guarantee that'll keep the monthly cost stagnant and eliminate unexpected price spikes.

Dish network channel guide on TV

Credit: Dish

With Dish Anywhere and Dish's Multi-Sport Pack, you won't miss a game.

If all those sports-watching options aren't enough for you, Dish even lets you add on NFL RedZone to the three aforementioned plans. While you'll have to add on an extra $13 to your monthly bill, that's a small price to pay for essentially nonstop football coverage. RedZone has the rare feature of having no ads, so when you're watching you won't be interrupted by lengthy commercial breaks.

Plus, RedZone shows every touchdown from every game that's currently happening, so you're getting live coverage from across the league instead of just a single matchup. For fantasy football lovers or massive fans of the NFL, RedZone is the perfect streaming choice to catch all the biggest plays on Sunday. To watch Thursday Night Football (after Week 1), you'll need to link your Amazon Prime Video account with your Hopper DVR on Dish. And for Monday night matchups, you can simply tune into your primary ESPN station.

To get a guaranteed-price rate, tons of sports channels, and free installation, head to Dish today and pick out the plan that's right for you ahead of Week 1 of NFL action. These TV packages won't last forever, as the Multi-Sport option will be gone by Thursday, January 11, 2024 meaning you should take advantage of it sooner rather than later.

Sign up for Dish

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Ireland's national dish: Irish Stew – DW – 08/30/2023 - DW (English)

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August 30, 2023

Beef, lamb or mutton? What kind of meat goes into a typical Irish stew? Dublin chef Dave Power reveals his very own recipe for the universally-loved specialty from Ireland.

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Earthen Ales to Open Satellite Location on Eighth Street, Dish Changing Hands, Brew Update, More Restaurant/Retail ... - Traverse City Ticker

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After seven years at The Village at Grand Traverse Commons, Earthen Ales is ready to launch a second location in Traverse City. The brewery is planning a winter opening of a new satellite location at 1110 East Eighth Street next to Oakwood Proper Burgers. The Ticker has a first look at the project, plus news on The Dish transferring hands (with plans to continue the Dish name, menu, and concept but with expanded amenities to come in the future), an update on what’s happening with Brew on Front Street, and more restaurant and retail news from around the area.

Earthen Ales
After scouting for a few years for a potential second location, the owners of Earthen Ales are ready to expand to the east side of Traverse City. Jamie and Andrew Kidwell-Brix will maintain their taproom at The Village at Grand Traverse Commons while launching a new satellite location this winter on East Eighth Street. Once home to Ben Franklin, the building (pictured) was purchased this summer by Gray Properties – the same owners as Oakwood Proper Burgers next door – and will be leased to Earthen Ales for its new venture.

Andrew Kidwell-Brix says some of the concept details are still being finalized, but the plan is for the satellite location to have its own new name and brand – plus new brews. “It’ll be something that’s not exactly Earthen Ales and will allow us to showcase different beers and a different look,” he says. “We wanted it to fit in the Earthen Ales universe, and bring over some beers from Earthen Ales, but also do something that could stand alone without recreating (the Commons taproom).”

The Earthen Ales satellite location and Oakwood Proper Burgers are separate entities and will each maintain their own liquor licenses; however, both businesses say they’re excited about the synergies between them. “A significant part of the appeal of that location is having great food options there with Oakwood and Common Good,” says Kidwell-Brix, adding that taproom customers will be welcome to bring in outside food from neighboring businesses.

Oakwood Proper Burgers celebrated the revitalization of its neighborhood in a recent post, noting in the past how “Garfield was pretty much just vacated buildings” when Ham-Bonz closed and Rite Aid left. Now the stretch has Oakwood, Common Good, Grand Traverse Sauce Company, Prout Financial Design, NoMI Collective, Beacon Cremation & Funeral Service, and soon the Earthen Ales satellite, which Oakwood co-owner Leslie Bilbey says she is “thrilled” about joining the neighborhood lineup.

The Dish
After an extensive search for buyers to take over their business, The Dish owners Patty Hickman and Randy Waclawski have found new partners and are preparing to finalize a deal to turn over operations on Union Street. Traverse City commissioners last week approved a liquor license transfer from Hickman and Waclawski to Joshua and Amanda Thomas. In their application, the Thomases outlined their plans for the space, which will initially maintain the same menu, hours, concept, and name of The Dish. 

In the future, the couple hopes to eventually add a taproom concept within the space called Identity Brewing, which will offer “expanded business hours, specialty craft beer contracted through a local Michigan brewer, and an evening menu offering.” No brewing will take place on-site; rather, the beers will be produced at an off-site brewery. The Thomases plan to eventually offer events such as live music, trivia game nights, and music bingo, using the outside space for dining, drinking, outdoor yard games, seating, and live entertainment.

The application states the future goal is to operate Tuesday-Saturday with lunch hours for The Dish, limited snacks and grab-and-go options in the afternoon, and then a limited bar menu in the evening. There will be 10 taps for custom craft beer, guest taps for other Michigan breweries, champagne, and cider. Canned and bottled domestic and craft beer and non-alcoholic options will be available for purchase on-site or to-go. The Thomases said they will have a “select few liquors from a local distillery and a small specialty cocktail menu, to include non-alcoholic mocktails.”

With the deal still being finalized, the Thomases note that customers can expect in the immediate future for business to continue as usual at The Dish, with any revamps or added amenities to be announced in the future. “We are very excited for the opportunity to be a part of the downtown community and The Dish,” they said in a written statement to The Ticker. “We are looking forward to continuing to serve the loyal patrons the same quality food and experience as they are currently enjoying if/when the sale is finalized.”

Brew Update
After popular coffee shop Brew abruptly closed its doors this month on Front Street, Fernhaus Studio – which manages day-to-day operations at Brew – posted an extensive update on Instagram about the business. The company purchased the majority share of Brew from previous owners Sean and Missy Kickbush in 2022 and over the past year “tried to make small changes to keep Brew true to what it was and not upset those who have known and loved this establishment, while trying to make our mark on it,” the post states. “Unfortunately, the business has never been what it was pre-COVID and as much as we pushed, pulled, and tweaked, we haven’t found our groove as Brew.”

The post continues that “our closure was more abrupt than we ever had hoped, but due to unexpected staffing issues the best step forward was closing temporarily until we are ready to launch a new concept. In this, we intend to honor the history of what the Opera House building has been to the community past and present, as well as what Brew has signified for this location. We are in no way erasing what Sean and Missy have built here, we just need to evolve into a business that works for what Traverse City is and where it’s heading over the next decade.” The post concluded with Fernhaus Studio’s team saying they are “excited to share what’s next and hope you give us a chance to do so.”

City commissioners in 2021 approved a lease extension for Brew in its Front Street building - which is owned by the city - through 2031, with the option of three additional five-year extensions beyond that point that can be approved by the city manager. The terms of that updated lease require Brew to be open a minimum of five days per week from 8am to 7pm and to operate as a food and beverage establishment. As when the Traverse City Film Festival failed to meet required minimum operational hours at the Bijou last year due to extenuating circumstances, City Attorney Lauren Trible-Laucht says the city can offer flexibility to Brew being temporarily closed based on the understanding that the tenants are working toward a solution. The contract terms also allow Brew to change brands/concepts as long as the new business remains a food and beverage establishment and meets the operational hours outlined under the lease, according to Trible-Laucht.

Other retail and restaurant news...
> Nearly two years after opening at Logan’s Landing, Brooklyn's Pepperoni Rolls is preparing to close its door September 9. “Our micro business cannot withstand the weeks we have had to close due to no AC, or our own health with the restaurant demands, and some not-so-friendly humans,” the owners wrote on Facebook. “If you remember, our original plan was to share our pepperoni rolls with the town we live in and love. We definitely accomplished that! Licensing would not allow us to wholesale which resulted in our menu expansion. And we are so proud of everything we have created and been blessed to share.” The company is accepting final use of gift certificates and still taking orders for the next two weeks. The owners clarified to The Ticker that while they are stepping “back from our licensed location and back under cottage laws,” they are hopeful to find a future location that better fits their brand and “offers year-round seating, beer, and wine.”

> Happy’s Taco Shop has announced its last day of operating inside The Little Fleet will be October 31. The company is closing its Traverse City location to focus on expanding its headquarters in Boyne City. “We hope to do pop-ups and other events in TC, so don’t think of this as goodbye – more like see you soon!” the company wrote on Instagram. Happy’s will still be at the Back Lot in Petoskey and Boyne Mountain once it opens for the season.

> Also on East Front Street, Tabletop Underground closed its doors August 20 under The Coin Slot. “After three-and-a-half wonderful years, we want you to know that this is not a farewell but rather a new beginning,” the company wrote on its website. “We are thrilled to let you know that we’ll be transitioning our focus to hosting thrilling gaming events that will continue to ignite the passion within our community. Stay tuned for announcements about upcoming game nights, tournaments, workshops, and gatherings that will provide the same vibrant and welcoming atmosphere you’ve come to know and love.”

Meanwhile, Eugene’s Record Co-op has announced it is taking over the Tabletop Underground space at the end of September, with owner Brian Chamberlain now occupying the entire lower level below The Coin Slot. Chamberlain recently secured part of that space for his new venture Third Class Studios, which offers hourly music rehearsal rooms and private art studios.

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Tuesday, August 29, 2023

T-Mobile tells court to deny Dish's request for extension in 800 MHz deal - FierceWireless

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India's beloved mosur dal - BBC

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A simple tempering of nigella seeds in mustard oil, along with a squeeze of lemon, elevates this simple lentil dish into one with a complex flavour profile.

The everyday dish of simmered lentils known as dal is more than just food to most Indians; it is comfort, it is nourishment and very often, it is the taste of home.

"For me, dal is comfort food and I have it every day. When I am tired, or when I'm having a bad day, dal with rice uplifts my mood in a way that nothing else can, not even coffee or chocolate," said cookbook author Archana Pidathala.

[jump to recipe]

Pidathala travelled more than 11,265km all over the country to talk to these women and to watch them cook and learn their recipes (Credit: Balázs Glódi)

Pidathala travelled more than 11,265km all over the country to talk to these women and to watch them cook and learn their recipes (Credit: Balázs Glódi)

This is a sentiment shared by many Indians, for whom dal is not just an everyday staple, but essential comfort food, as well as an easily available source of protein, especially for vegetarians and vegans.

Dal is prepared all across India, each region with its own preferred lentil, spices, seasoning and cooking style. In the south, yellow toor dal (pigeon peas) is added to sambhar (a spicy, tangy stew); while in Punjab up north, rich and creamy dal makhani is made with whole black urad dal (black gram).

But the most common method of preparation is to cook lentils until they are almost soft, add a tempering of mustard seeds, cumin seeds and slit green chilli, and then serve the thick and soupy dal with fresh coriander as a garnish. As Pidathala said, "you can use one base ingredient to create many dishes – add gongura leaves (red sorrel greens) for a sour flavour, or make it more hearty by adding some bottle gourd."

In fact, it would not be an exaggeration to say that there are likely as many recipes for dal as there are cooks.

It would not be an exaggeration to say that there are likely as many recipes for dal as there are cooks (Credit: Balázs Glódi)

It would not be an exaggeration to say that there are likely as many recipes for dal as there are cooks (Credit: Balázs Glódi)

This recipe for mosur dal (red lentils) is from Pidathala's 2022 cookbook, Why Cook: Timeless recipes and life lessons from inspiring women, which collates 90 heirloom recipes from 16 women across the country, while exploring their life stories and the role of cooking. The book features friends and acquaintances (and also Pidathala's mother). While none of them cook professionally, the women are united by the way they view cooking as a nourishing act, both for themselves and for those they feed.

In her younger days, actress Arundhati Nag, for instance, never cooked the cuisine of her husband's community because she believed it meant a loss of her own identity. But after his death, she has been turning to those recipes regularly as a way of remembering him.

For Shree Mirji, whom Pidathala describes as a free-spirited, independent person who lives by herself, cooking serves as an act of self-care.

They are all also women who have embraced and now advocate a sustainable way of life. Vishalakshi Padmanabhan, for instance, not only took up organic farming but set up a farmers' cooperative to grow and sell produce through Buffalo Back Collective. She has also trained village women from Ragihalli (near the South Indian city of Bengaluru) to bake and sell their cookies in a livelihood mission.

Pidathala travelled more than 11,265km all over the country to talk to these women and to watch them cook and learn their recipes. She says her book title, "Why Cook", is a tribute to home cooks who manage to create the same tastes over and over again, through recipes that are often passed on through generations and shaped by tradition.

The dishes in the book are not based on any specific theme or category. Pidathala says that she simply asked the women to share meaningful recipes. "'How would you put yourself on a plate? How would you bring your identity to the table?' [This] is what I asked them," she explained.

Mosur, or masoor dal, as it is more commonly known, is particularly relished by the Bengali community. Manisha Kairaly – Molly to friends – contributed this recipe as a nod to her Bengali roots from her father's side.

Manisha Kairaly – Molly to friends – contributed this recipe as a nod to her Bengali roots from her father's side (Credit: Balázs Glódi)

Manisha Kairaly – Molly to friends – contributed this recipe as a nod to her Bengali roots from her father's side (Credit: Balázs Glódi)

In the book, Pidathala shared that "Molly learnt to make this soupy dal from her Bengali grandmother, who taught her that food doesn't have to be elaborate to be good, or special." A simple tempering of kalonji (nigella seeds) in mustard oil and a squeeze of lemon elevates this simple dish into one with a complex flavour profile that comes with a hit of spice and sourness at the same time.

This dal can be made within minutes and is best eaten with steamed rice or flatbread, or even on its own as a soup.

India's beloved mosur dal (Credit: Balázs Glódi)

India's beloved mosur dal (Credit: Balázs Glódi)

Mosur dal recipe

Serves 4

Ingredients

200g (1 cup) de-husked split red lentils
¼ tsp turmeric powder
1 tbsp mustard oil
½ tsp nigella seeds (kalonji) (can substitute cumin seeds)
2 dried red chillies, broken in half
3-4 green chillies, slit halfway through
salt
3-4 tbsp chopped coriander leaves, to garnish
hot rice and a few lime wedges, to serve

Step 1
Wash the red lentils well and drain in a colander. Transfer to a pressure cooker, add 2½ cups of water and pressure cook to 3 whistles (about 10-12 minutes). Once the pressure settles, mash the lentils thoroughly with a masher or whisk, and stir in the turmeric powder. Set aside. (You can also boil the lentils in water for about 15 minutes, until softened.)

Step 2
To make the tempering, heat the mustard oil in a deep, heavy-bottomed pan over medium heat. Add the nigella seeds, dried red chillies and green chillies, and sauté for 20 seconds. Add the cooked lentils to the tempering, along with some salt. Mix and let it simmer for a couple of minutes. Garnish with coriander leaves. Serve hot with rice and lime wedges on the side.

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Monday, August 28, 2023

T-Mobile tells the court not to give Dish an extension to buy its 800MHz spectrum - PhoneArena

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If you've been following the story, you know that Dish Network has an option to buy low-band 800MHz spectrum from T-Mobile. The latter was told by the FCC to get rid of the spectrum in exchange for regulatory approval of the carrier's merger with Sprint. Most of the low-band spectrum used by T-Mobile is the 600MHz airwaves that are deployed across the country for its nationwide 5G network. That's because low-band spectrum travels longer distances than mid or high-band spectrum although it delivers slower download speeds than the other bands.

Other companies besides Dish are interested in T-Mobile's 800MHz spectrum

And now it appears that there is another player in this game. Per Fierce Wireless, a research report from New Street Research (NSR) says that engineering and consulting company Burns & McDonnell (B&M) has asked the court to participate in the proceedings involving Dish. NSR still expects the court to give Dish the additional time it is asking for. Analyst Blair Levin told clients that B&M is probably representing the interests of a group of electric utility firms that use spectrum. Many also are clients of B&M.

Levin also noted that the utilities are working with Anterix; this is the company that describes itself as the largest holder of licenses in the 900MHz band. The Chairman is Nextel co-founder Morgan O’Brien. The current holdings of the telecommunications service company, which delivers private broadband to utilities, don't include any nationwide spectrum. As a result, Anterix might also be interested in the 800MHz spectrum.

Meanwhile, Anterix told Fierce Wireless, "We continue to stay close to this and other spectrum expansion opportunities, including talking to the relevant parties to evaluate anything that could be potentially accretive. We clearly know this spectrum band well, as we put it together at Nextel, piece by piece over decades." Sprint acquired Nextel in 2005 and that 800MHz spectrum ended up in T-Mobile's hands after its acquisition of Sprint.

B&M's entry in the court proceedings gives the court another option to choose if it decides not to award the extension to Dish. But it leaves a tough decision for the Department of Justice. NSR's Levin says that the DOJ can "double down" on its bet making Dish the fourth major U.S. wireless competitor, or continue its tradition of not favoring a modification (in this case the extension Dish is asking for) in a Final Judgment involving a merger. Still, the decision whether to grant Dish the extension will be up to the court.

T-Mobile wants the court to reject Dish's request for an extension

T-Mobile is asking the court to reject the request by Dish for a 10-month extension. LightReading received a statement from the carrier that said, "Our position is explained in the filing: Dish's motion should be denied. They continue to tie up valuable 800MHz spectrum that they have not yet even committed to buy. Their hardship claim is a stalling tactic that is detrimental to putting this spectrum to use for consumers."

The nation's second largest wireless provider also pointed out that the 2019 agreement between it and Dish specifically prevents the companies from delaying the deal due to the financial position of either company. As T-Mobile told the court, ""The possibility that Dish might find it 'more onerous than anticipated' to obtain financing was not only foreseen by the parties but specifically addressed and prohibited as a basis for not performing on their contract."

T-Mobile already mentioned that Burns & McDonnell are also interested in the 800MHz airwaves. "In fact, several potential auction participants have already expressed interest in purchasing the 800MHz spectrum licenses from T-Mobile." 

T-Mobile wrote, "Burns & McDonnell Engineering states that it has been 'planning for years' to purchase the spectrum if Dish does not buy it. Burns & McDonnell reports that it would 'leverage the nationwide spectrum for targeted community benefit enabling critical infrastructure operators like electric utilities to deploy wireless broadband networks.' The sooner the licenses are sold, the better."

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Sunday, August 27, 2023

T-Mobile rejects Dish's play for its 800MHz spectrum - Light Reading

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T-Mobile is asking a Washington, DC, court to reject a request by Dish Network for more time to buy T-Mobile's 800MHz spectrum.

"Our position is explained in the filing: Dish's motion should be denied. They continue to tie up valuable 800MHz spectrum that they have not yet even committed to buy. Their hardship claim is a stalling tactic that is detrimental to putting this spectrum to use for consumers," T-Mobile wrote in a statement to Light Reading.

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T-Mobile's filing is a response to Dish's request to the court earlier this month for an additional 10 months to raise the $3.6 billion necessary to purchase T-Mobile's 800MHz spectrum licenses. Dish and T-Mobile jointly filed an application seeking authority from the FCC to transfer the 800MHz licenses to Dish. But Dish told the court that, "due to macroeconomic conditions that are no fault of Dish, it is especially difficult today for Dish to responsibly secure further financing to purchase the 800MHz spectrum licenses."

T-Mobile rejected that position, arguing that Dish can't ask for a delay. "The possibility that Dish might find it 'more onerous than anticipated' to obtain financing was not only foreseen by the parties but specifically addressed and prohibited as a basis for not performing on their contract," T-Mobile told the US District Court for the District of Columbia.

T-Mobile argued that the companies' original 2019 agreement covering the possible sale of 800MHz from T-Mobile to Dish specifically prohibits the companies from delaying the deal over financial hardships.

Further, T-Mobile wrote that other companies are now interested in purchasing the spectrum.

"In fact, several potential auction participants have already expressed interest in purchasing the 800MHz spectrum licenses from T-Mobile," the company wrote. "Burns & McDonnell Engineering states that it has been 'planning for years' to purchase the spectrum if Dish does not buy it. Burns & McDonnell reports that it would 'leverage the nationwide spectrum for targeted community benefit enabling critical infrastructure operators like electric utilities to deploy wireless broadband networks.' The sooner the licenses are sold, the better."

Thus, T-Mobile is asking the court to reject Dish's request for a delay and, potentially, to allow T-Mobile to auction the spectrum to other buyers besides Dish.

An ongoing saga

The spectrum at issue is a nationwide 13.5MHz chunk in the 800MHz band previously owned by Sprint. A complex agreement inked in 2019 among Dish, T-Mobile and the US Department of Justice paved the way for T-Mobile to acquire Sprint in a transaction that closed in 2020.

Under the terms of that 2019 agreement, Dish has an option to purchase the 800MHz spectrum from T-Mobile for around $3.59 billion. The deadline for that transaction arrived earlier this year, but the companies have remained in discussions over the transaction throughout the summer.

If Dish doesn't buy the spectrum, it would owe T-Mobile a $72 million fee for walking away from the deal. Then, T-Mobile would be required to auction the spectrum to another buyer.

Dish recently expanded its 5G network to 70% of the US population. That network runs in spectrum bands that include 600MHz, 700MHz, AWS and AWS-4. The company has said that it will be able to immediately put 800MHz to use in its network because its 5G radios are already capable of broadcasting signals in that band. Dish said in its filing that it spent $1 billion to purchase radios capable of supporting 800MHz.

Dish's next government-mandated coverage target, in the summer of 2025, is to cover 70% of each of its spectrum licenses with 5G.

Separately, Dish is also working to close a merger with EchoStar, a deal that will give Dish additional cash. That transaction is expected to close in the fourth quarter of this year.

Related posts:

Mike Dano, Editorial Director, 5G & Mobile Strategies, Light Reading | @mikeddano

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