Desi Talk

www.desitalk.com – that’s all you need to know 20 CUISINE January 16, 2026 You Asked: What’s The Difference Between Light And Dark Brown Sugar? Q : I have always assumed choosing light over dark brown sugar is largely a mat- ter of taste, but are there good reasons to choose one over the other, especially in cookie baking? A: Before we get into using each type, it helps to understand a little background. The original brown sugars were semi-refined, writes baking expert Alice Medrich in her cookbook “Pure Dessert.” That meant that some of the mo- lasses was left in them. Now, however, the light and dark brown sugars we’re most familiar with are made by adding molas- ses back to white refined (granulated) sugar. As you can guess, dark brown sugar has more molasses than light. Generally, light and dark brown sugars are interchangeable up to a point, es- pecially when the recipe doesn’t specify which type. Dark tastes deeper and more caramelized than light, though not in such a dramatic way that it will ruin a recipe based on which direction you make the swap. Depending on the amount and the other ingredients contributing their own flavors, you may not notice any difference at all, other than a potentially darker ap- pearance. The small variation in moisture content due to the amount of molasses isn’t signif- icant enough to affect your baked goods as long as the recipe uses ¼ cup or less of brown sugar, according to America’s Test Kitchen. Beyond that, you may start to af- fect the texture. If you’re in a bind, though, try adjusting your other ingredients to reflect the discrepancy: Slightly reduce the liquid if you are using dark brown sugar instead of light, or slightly increase the liquid if you are using light instead of dark. The difference between light and dark brown sugar is readily apparent if you need to improvise at home using granu- lated sugar and molasses. To make dark brown sugar, add 1 tablespoon of molas- ses to 1 cup of granulated sugar. For light, add 1½ teaspoons molasses to 1 cup granulated, Lauren Chattman says in “The Baking Answer Book.” - TheWashington Post By Becky Krystal Light brown sugar. Different kinds of sugar, including light brown (second row from top) and dark brown (bottom row). PHOTOS:TOMMCCORKLE/FORTHEWASHINGTON POST Add Cabbage To Your Pasta Sauce. You’ll Thank Me Later F or my first column of 2026, I’m sharing a pasta recipe starring cabbage, Italian sausage and toma- toes. It’s got all the things you could want at this time of year: comfort, nutrition and affordability. The idea for this dish first came to me about a year ago, but for various reasons, I’m just sharing it with you now. Fortuitously, 2026 is what some are calling the year of the cabbage. (Perhaps I manifested this to be the case?) Pin- terest has coined the trend “cabbage crush”: “The motto for 2026? Live, laugh, leaf. In the year ahead, Boomers and Gen X will say goodbye to their cauliflower obses- sion and crown cabbage the new kitchen MVP,” the social media company wrote in its predictions for the year. The company cites the vegetable’s cost, nutrition and nostal- gia as reasons it will be the belle of the ingredient ball. (It’s a good source of fiber, which is also “in” for the year.) While I’ve long adored the cruciferous vegetable, I’m excited about the prospect of more people falling in love with cabbage. Adding the brassica to pasta sauce might sound like some sort of gimmick or make you think I’ve lost my mind, but this recipe gives a glimpse of just how versatile cabbage can be. It seems that the public, or at least those who shop at my local grocery store, might already be on board with celebrating and cooking cabbage. When shopping for ingredients to test this recipe a few weeks ago, I was aghast to discover the store was out of heads of cabbage. I’d never witnessed such an event. But in their absence, I stumbled upon bags of shredded cabbage elsewhere in the produce department – a happy accident that drasti- cally reduced the already limited prep time. This recipe starts by sautéing thinly sliced cabbage and onion in olive oil until softened and wilted, which brings outs the sweetness of the vegetables. Fennel seeds come along for the ride, too, their anise flavor complementing the cabbage while also boosting the fennel flavor of the Italian sausage, which is added next. Garlic and canned crushed tomatoes are last to join the party, before bub- bling and simmering away to allow the flavors to mix and mingle. This is not my first rodeo combining cabbage, fen- nel and tomatoes. (Check out my Cabbage, Fennel and White Bean Soup.) The trio lend a vegetal sweetness that’s packed with fragrance, earthiness and umami. Fold in cooked pasta (use a whole grain variety if you’re looking for even more nutrition), serve with a sprinkle of parme- san cheese for good measure, and you’ll have a meal truly worthy of the year of cabbage. Cabbage and Sausage Pasta Cabbage adds bulk and nutrition to this pasta with Italian sausage and crushed tomatoes. Use store-bought, pre-shredded cabbage to save on prep time. It’s a full meal on its own, but you could also serve it with a side salad and garlic bread to feed more people. Servings: 6-8 (makes 12 cups) Storage: Refrigerate for up to 4 days. Substitutions: Green cabbage >> red or savoy cabbage. Yellow onion >> red or white onion. Mild or sweet Ital- ian sausage >> hot Italian sausage. Vegetarian? >> Use a plant-based sausage.2 garlic cloves >> 1/2 teaspoon garlic powder. Gluten-free? >> Use gluten-free pasta. Crushed tomatoes >> whole canned tomatoes, pureed with an im- mersion or regular blender. INGREDIENTS • 2 tablespoons extra-virgin olive oil • 1/2 small head green cabbage (1 pound total), quar- tered, cored and thinly sliced • 1 medium yellow onion (8 ounces), thinly sliced • 1 teaspoon fennel seeds • 1/2 teaspoon fine salt, plus more as needed • 1/2 teaspoon freshly ground black pepper, plus more as needed • 1 pound mild or sweet Italian sausage, casings removed • 2 garlic cloves, minced or finely grated • One (28-ounce) can no-salt-added crushed tomatoes • 1 pound dried fusilli or other dried pasta • Finely grated parmesan or pecorino Romano cheese, for serving (optional) DIRECTIONS Set a large pot of water over high heat and bring to a boil. Meanwhile, in a large Dutch oven, pot or sauté pan over medium-high heat, heat the oil until shimmering. Add the cabbage, onion, fennel seeds, salt and pepper, and cook, stirring frequently, until the vegetables soften and wilt, about 5 minutes. Add the sausage and cook, stirring and breaking up the meat into small chunks with a spoon or spatula, until very little pink remains, about 3 minutes. Add the garlic and continue to cook, stirring, until the sausage is no longer pink, about 1 minute. Stir in the crushed tomatoes and bring to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the sauce reduces slightly and the flavors come together, 15 to 20 minutes. Taste, and season with more salt and pepper, as desired. When the water comes to a boil, season it with salt. Add the pasta and cook according to the package direc- tions until al dente. Drain the pasta, then transfer it to the sauce and stir to combine. Taste, and season with more salt and pepper, as desired. Divide among bowls, top with cheese, if using, and serve hot. Nutritional information per serving (1 1/2 cups), based on 8: 387 calories, 9 g fat, 3 g saturated fat, 57 g carbohy- drates, 492 mg sodium, 17 mg cholesterol, 19 g protein, 6 g fiber, 8 g sugar. This analysis is an estimate based on available ingre- dients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice. -TheWashington Post By Aaron Hutcherson Cabbage, onion and fennel seeds cook together. PHOTO:LAUREN BULBIN/THEWASHINGTON POST