The long hard road ahead for the Arab Spring

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Fading optimism of the Arab Spring

Egyptians have been voting in the first free presidential election in their history, made possible by last year’s Arab Spring uprising.

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VIDEO: ‘Scuffles’ as eager Egyptians vote

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday. It's a shoo-in as one of America's favorite desserts – May 17 is National Cherry Cobbler Day! ! Pandowdies, crisps, crumbles, buckles, grunts and slumps are, first of all, a heck of a lot of fun to say. They're essentially all rough versions of a cobbler, which is a deep dish dessert with a thick, biscuit-like crust and a fruit filling. They're also a fantastic way to celebrate the fresh bounty of the season, and as it happens, the first fresh cherries of the year have begun to pop up at grocery stores and farmstands across the country. Get 'em while you can, though – Spring weather affected the peak growing period this year, so cherries may be in shorter supply. Cobblers don't take a whole lot of pastry know-how, but we do dig this little tip: no matter what recipe you use, taste the fruit before you add any additional sweetener. Batches of any fruit, especially cherries, can vary wildly in flavor, so you'll want to assess their place on the sweet-tart spectrum before you overpower them with too much sugar. We dig this Cherry Almond Cobbler version from KQED as well as Martha Stewart's cream-lashed rendition . We're also happy to do a bit of willful misinterpretation and opt for Gaz Regan's whiskey-based drink of the same name. Life may be a bowl of cherries, but no one ever said it couldn't be served up in a glass as well.

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National Cherry Cobbler Day

The Washington Capitals have found their identity this spring in being able to respond to tough losses and adversity with aplomb. On Wednesday night, facing elimination against the top-seeded New York Rangers, they came through again, this time with arguably their most dominant performance of the postseason. Read full article > >

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2012 NHL playoffs: Alex Ovechkin scores as Capitals force Game 7 against Rangers

The Washington Capitals have found their identity this spring in being able to respond to tough losses and adversity with aplomb. On Wednesday night, facing elimination against the top-seeded New York Rangers, they came through again, this time with arguably their most dominant performance of the postseason. Read full article > >

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2012 NHL playoffs: Alex Ovechkin scores as Capitals force Game 7 against Rangers

Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. In theory, it's spring. Not that you'd be able to tell it from the weather, which seems unable to decide between parboiling and deep-freezing various chunks of the country, but I'm clinging on to a few telltale signs at the farmers market and in produce aisles. While summer's sumptuous heirloom tomatoes and versatile, velvety okra are undeniably wonderful, spring's unique bounty feeds my senses and my soul. After a season of hearty, dense, nourishing and occasionally dull root vegetables, the earth is coming to life again in a riot of color and flavor. Might as well celebrate over dinner. Fava Beans Take a second to get all the Hannibal Lechter and Chianti jokes out of your system; it happens to the best of us. Now – these nutty, meaty legumes are only available for a cruelly short period each spring, and they're a bit labor intensive if you're buying them still in the pod. They're worth every bit of fuss. Favas are gfantastic sautéed and served with pasta, mashed warm with butter and cream, puréed with garlic and olive oil into a spread or tossed with goat cheese, olive oil and lemon and served as a salad. – Some opening advice: Removing the fava bean's shell is a two-part process. First, grab the stem of the spongy pod and pull it down to unzip each side, or use a knife to make a slit. Discard the pods. Using a strainer, lower the inner beans into boiling water for 30 seconds, and then into a bowl of ice water. Then remove each one's tough outer coating by nicking it with a sharp knife and peeling to reveal the bright inner bean. Fiddlehead Ferns These unfurled ostrich ferns are named for their resemblance to the tops of violins, and their wild, asparagus-like flavor is music to a spring vegetable fiend's mouth. Unless they're pickled or frozen, fiddleheads don't keep long, so use them as soon as possible after purchase. To prepare them, snip anything past the first inch of stem and wash off grit and remnants of the papery brown husk. Raw or undercooked fiddleheads can cause stomach discomfort, so steam, boil or blanch and saute them to make sure they're sufficiently cooked. A good rule of thumb is to treat them like you would an asparagus and aim for tender, but with a bit of crispness. Fergus Henderson's pungent anchovy dressing is an ideal complement to the ferns' nutty, bitter bite, but they're also a showstopper atop pizza and pasta , or simply tossed with butter, mint and a squeeze of lemon. – Buy early, buy pickily Like fava beans, fiddlehead season lasts only a few weeks, so grab as many of them as you can afford. Opt for the brightest ones; some brown on the stem can and should be trimmed off, but pass up any with oxidized spots on the central body. Sunchokes This earthy tasting tuber, a sunflower root also known as a Jerusalem artichoke, is harvested in the fall, or may overwinter underground to emerge as an early spring crop. While sunchokes can be subbed in for any cooking preparation suitable for potatoes, their flavor is closer to that of water chestnuts or jicama and…AND they can be eaten raw. So peel them (or don't) and roast, mash, hash, gratin, purée, boil, bake, or turn them into a silky soup if you're looking to cook them. Slice or shred them raw into salads, grate for a crunchy slaw or add to a crudité plate as a conversation starter. Sunchokes also make smashing pickles and crisp up nicely as an alternative to potato chips . One note of caution: moderate your consumption lest you and your loved ones discovered how they earned the nickname “Jerusalem fartichokes.” – Prep tip Peeled sunchokes can brown quickly, so soak them in water with a little bit of lemon juice until you're ready to use them. Salsify and Scorzonera Like the sunchoke, salsify and its darker-skinned cousin scorzonera take a long winter's nap and a fall-planted crop of this root vegetable can be dug up while the new one is planted. They are often used interchangeably and are called “oyster plant” because their flavor is akin to that particular bivalve – but they looks pretty much like a slim, filthy carrot. Also like sunchokes, salsify and scorzonera brown easily, so after you wash and peel off the outer skin to reveal the creamy flesh, submerge it in lemon water. Then go wild. The roots stand up to braising, baking, poaching, pan roasting, or boiling and make a glorious gratin or a satisfying fritter . – Handle with care The skin from these roots can stain clothing or skin, so wear gloves and don't go placing them on any linens you'd like to stay pristine. Ramps Ramps are a member of the allium family (Allium tricoccum if you care to get all categorical about it) and are akin to a wild onion. The flavor is pungent and slightly nutty, somewhere between garlic and leeks, and both the leafy tops and tender bulbs are edible. Food fanatics get rabid about them not just because they're incredibly delicious, but also because they're somewhat of a rarity. Ramps are difficult, if not impossible to cultivate, so they must be foraged from cool woodlands (for free) or as is often the case, bought at a premium from someone else who's gone out to do the dirty work (for anywhere from $8 to $20 a pound). They're also only in season for a very brief window in the spring, so chefs and home cooks get fanatical about jamming as many of them onto their menus and into their ramp holes as humanly possible during these few weeks. This has led to a certain amount of food world backlash in the past few years. (“OMG, ramps are so, like Spring 2011. I'm so over ramps. Ramps are so, like whatever.”) These people are wrong. Ramps remain thoroughly scrumptious, year after year – a springy little “Howdy do!” from the earth. But I thoroughly support the grousing because I live in fear that these people will discover and plunder my secret foraging spot over by the…wait, I'm not telling you. Along with the tremendous collective appetite comes a real danger of over-harvesting. Foragers must take care to pick only a portion of the patch, avoid taking any young or flowering plants, and replant the rhizome (the underground stem from which bunches of ramps grow) to ensure robust rampage for years to come. – How to eat them : Not raw, unless you're prone to walking around chawing on garlic bulbs, or have vampires over whom you'd like dominion. Better to purée, sauté to serve atop pasta or pizza, fry, pickle, or in general treat as you would scallions or garlic scapes. One of my favorite ways to enjoy them (and I realize this flies in the face of the not-raw rule, so I never serve this to company) is to pound the greens and bulbs into pesto and spread on crackers, stir into pasta or drizzle atop roasted chicken. It works well anywhere you'd use a traditional basil pesto and can be frozen in ice cube trays (though you'll want to hold off adding the cheese until you're ready to thaw and serve it) to let a taste of spring pop up after all the ramp chatter has wilted away. – Kat's Ramp Pesto (originally published at Slashfood) Ingredients (quantities to taste) Handful of ramps – bulbs and greens Olive Oil Kosher Salt Pine Nuts Parmesan Cheese Instructions Roughly chop greens and bulbs into 1/2 inch pieces on a cutting board, and place in mortar or rough-textured bowl with a pinch of kosher salt. With a pestle or wooden spoon, grind the ramp against the surface of the bowl, using the salt's grit to help break down the fibers until they form a somewhat uniform paste. Sprinkle in pine nuts and crush them into the paste with the mortar. Once they're integrated, drizzle in olive oil, stirring constantly until the desired consistency is achieved. Sprinkle in grated Parmesan cheese to taste. Next up – morels. Got a favorite spring vegetable or a question about the ones above? Shout it out in the comments below and we'll do our best to help you make the most of it.

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Ramps, fiddleheads, sunchokes and other spring vegetables about which people are freaking out

While eyes are on the Iranian people to storm up in an uprising similar to the Arab Spring, Iran is hibernating in a Persian winter. Yes, it’s true, the sleepy nation talks in its sleep (that is the ongoing protests of the highly educated young Iranians on Facebook, Twitter and blogs) but, there isn’t going to be a Persian Spring any time soon.

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Don’t Wake Iran Up; It’s the Persian Winter

The Mets dropped their spring training opener to the Nationals after the team’s owners were ordered to pay up to $83 million to the trustee representing Bernard L. Madoff’s victims.

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Mets Players Unfazed by Legal Case Involving Owners

The Port Huron Statement turns 50 this spring but still sounds modern and relevant.

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News Analysis: The Port Huron Statement at 50

As the Obama administration forges ahead this spring with plans to wind down mortgage giants Fannie Mae and Freddie Mac, community banks and credit unions are bracing for the impact. The government-sponsored entities are the most active buyers on the secondary market for residential mortgages, where a growing number of small financial institutions sell the home loans they originate. Private investors remain largely inactive in acquiring mortgages, leaving originators to question how the industry will function without government support. Read full article > >

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Community banks and credit unions brace for end of Fannie, Freddie

Last month, Wadah Khanfar, erstwhile Director General of Al Jazeera and now President of the Sharq Forum, an independent think tank dedicated to developing long-term strategies for Mideast development and social justice, visited London. Appearing at the Frontline Club , Middle East monitor , London School of Economics and the Chaltham House , Khanfar discussed the Arab Spring, Al Jazeera, and political Islam.

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Wadah Khanfar Discusses The Arab Spring, Al Jazeera, and Political Islam

Just after the first anniversary of the onset of the Arab Spring, the Obama administration announced in December an enormous arms sale to Saudi Arabia , with a price tag greater than the annual gross domestic product of more than half the countries in the world. The administration hailed the sale as a “ historic achievement ” that “reinforces the strong and enduring relationship between the United States and Saudi Arabia.” The close juxtaposition of the anniversary and the apparent repair of the temporary rough patch in U.S.-Saudi relations highlights crucial overlooked realities about the Arab Spring and the U.S. response. Read full article > >

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Washington’s bow to Mideast monarchs

This article, written by Summer Nasser, appeared on Comment Middle East on December 30,2011 As the Arab Spring sweeps throughout the Middle East, it proves the strength of each country’s citizens. However, many do not show women in the frontlines of mass marches, with one notable exception: Yemen.

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The Women of Yemen: Breaking Barriers

The Obama administration on Thursday hailed a new $30 billion arms deal with Saudi Arabia as both a hedge against Iranian aggression in the Persian Gulf and an economic windfall that could create thousands of U.S. jobs over the next decade. The agreement to sell 84 top-of-the line F-15SA fighter jets to the Saudi air force also provided a needed boost to U.S. relations with the oil-rich kingdom after months of strain over the White House’s response to the Arab Spring uprisings, U.S. officials and Middle East analysts said. Read full article > >

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U.S. touts Saudi Arabia fighter jet deal as a foreign policy, security and economic boon

This year tweeters have been most interested in Charlie Sheen, the Arab Spring and the McLobster, according to Twitter.

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Twitter reveals 2011 hot topics