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News Feed: March 31, 2011

by jbfauthor on March 31, 2011

Paul Bocuse named "Chef of the Century" by Culinary Institute of America. [AFP] Do most foodies ignore the moral choices made at mealtime? [TIME] Pizza Rustica from the "Cake Boss". [NYT] Achatz's new restaurant to open in a week. [NYT

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Recipe: Ramps with Spinach and Bacon

by jbfauthor on March 31, 2011

Ramps with Spinach and Bacon Just when we think we can't bear to eat another potato or turnip, the ramp harvest arrives and boosts the morale of the foodie community. We’re going to welcome these early risers of spring by cooking up this spicy and smoky side dish from Floyd Cardoz. It's a bright sautée of ramps and spinach, enriched with bacon and laced with fragrant spices. Get the recipe here.

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Recipes: Flexitarian Favorites

by jbfauthor on March 30, 2011

April Bloomfield's acquacotta It's easy to cut down on meat consumption without following a strict vegetarian diet. All of the following veggie-packed recipes can easily be tailored to your personal culinary preferences. April Bloomfield's Acquacotta Acquacotta, a humble, traditional Tuscan soup, translates to "cooked water." For a vegetarian version of Bloomfield's dish, omit the clams and bacon and add a handful of diced Parmigiano-Reggiano rind. Walter Plendner's Wild Mushroom Goulash For best results, splurge on the mushrooms and serve this rich goulash over a fluffy mound of polenta. Eric Hara's Stewed Big

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News Feed: March 30, 2011

by jbfauthor on March 30, 2011

Diet coke supplants Pepsi as number two soft drink. [Atlantic] Twenty-two canapes from the Los Angeles Times test kitchen. [LAT] Consider resisting the urge to brown before braising. [NYT]

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On the Menu: Wine Lovers' Dinner

by jbfauthor on March 30, 2011

Paul Kulik and Jesse BeckerPaul Kulik and Jesse Becker

At the Boiler Room in Omaha, Nebraska, executive chef Paul Kulik has earned raves for what Omaha World-Herald critic Nichole Aksamit described as “overwhelmingly delicious Old-World-technique-meets-new-American food.” For tonight's Beard House dinner, Kulik’s artisan-inspired cuisine will be matched with thoughtful wine pairings selected by master sommelier Jesse Becker. Take a look at the menu below, then click here for your reservation: Hors d’Oeuvre Pastrami and Marrow Sabayon on Brioche Shaved House Prosciutto Corned Beef Tongue with Puffed Crayfish and

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Eat this Word: Churros

by jbfauthor on March 29, 2011

sweet potato churrosWHAT? Spanish crullers. Long before Krispy Kreme, cafés and street vendors in Spain were dispensing pleasure in the form of churros, addictive, sugar-sprinkled rings or strips of fried dough. The Conquistadors introduced the pastries—with chewy interiors and crunchy crusts—to their American colonies, and from Mexico to Argentina, vendors with cauldrons of frying oil invaded the plazas and mercados, Today, almost every Latin American country claims credit for them. There must have been a Reese’s Peanut Butter Cup moment when the first churros fell into a cup of sweetened hot chocolate, thereby creating one of the most delicious breakfasts in the Spanish-speaking world, make that the entire world. WHERE? Paul Kulik's Beard House dinner WHEN?

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News Feed: March 29, 2011

by jbfauthor on March 29, 2011

Ina Garten to meet with young fan through Make-a-Wish. [LAT] How genetically modified crops hurt biodiversity. [Atlantic] Poisonous foods we eat everyday. [Foodista] Best Grand Central Eats. [Village Voice] The FDA takes another look

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On the Menu: Boston Meets Provence

by jbfauthor on March 29, 2011

Boston Meets Provence Housed in the former setting of the storied Charles Street Jail, Clink is one joint to which serious diners would happily be sentenced. Executive chef Joseph Margate—an Eleven Madison Park alum—has developed a modern French approach to seasonal cooking that has made him one of Boston’s breakout culinary stars. At tonight's Beard House dinner, chef Margate will be joined by vintner Valérie Rousselle-Riboud for an evening of contemporary cuisine française and Provençal wines. If you're tempted by the menu below, click here to make your reservation. Hors d’Oeuvre Pickled Island Creek Oysters Grilled Quail with Rosemary and Boston Honey Blue Ledge Farm

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News Feed: March 28, 2011

by jbfauthor on March 28, 2011

Tomato Balls Last night’s Sunday Supper at Chelsea Market, in photos. [Metromix] Fundraiser for Japan in California restaurants. [Terra Restaurant] Edible eggshells. [NYMag] Six thousand words about Sandra Lee. [NYMag]

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A Discussion of Pellegrino Artusi at the New School

by jbfauthor on March 28, 2011

Science in the Kitchen and the Art of Eating WellMention Escoffier at a dinner party and most people, even those who don’t count themselves among the food-obsessed, will likely know you are referring to the great French chef who streamlined the professional kitchen and codified French cuisine. But bring up the name Artusi and you’ll get stares. And yet Pellegrino Artusi and his influential cookbook La Scienza in Cucina e L’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) helped shape what has become the world’s favorite thing to eat: Italian food. Self-published in 1891, Artusi, as the book is commonly known, was groundbreaking in many ways. First, it was written in Italian, the newly official language of the new country that few Italians, except those in Tuscany whose dialect it was based on, spoke.

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