Test Your Eat-Q: Holiday Cookies Around the World
You know shortbread and sugar and oatmeal and pecan, nougat and sablé and snowball and linzer, but do you recall the name of the cookie that Swiety Mikolaj gifts to Polish children on December 6? Test your knowledge of lesser-known holiday cookies from other countries with our latest Eat-Q test.
Daily Digest: December 7, 2012
Predictions for the cocktail trends of 2013. [Details]
Unexpected uses for the commonly misunderstood sweetener, molasses. [Culinate]
D.C.-based NGO proposes installation of greener, safer stoves in homes. [Smithsonian]
The harsh truth about imported olive oils. [NPR]
... Read more >
On the Menu: Week of December 9
Here's what's happening at the James Beard House and beyond next week:
Monday, December 10, 7:00 P.M.
One of New Jersey's most storied restaurants, the Ryland Inn was once known for training some of the Garden State's top culinary talent. Shuttered for renovations, the renowned temple of fine dining recently reopened under the direction of talented chef Anthony Bucco, who is ready to start a new tradition of fine dining at the historic inn.
Wednesday, December 12, 12:00 P.M.
Tap into the minds of world-renowned chefs with photographer Melanie Dunea’s book, My Last Supper: 50 Great Chefs and Their Final Meals. The stunning collection of portraits, which... Read more >
Recipe: James Beard's Salt and Pepper Spareribs
With so much of our energy channeled toward others during the holiday season—making lists for others, full-contact shopping for others, hosting parties for others—it's no surprise that it can feel impossible to make a simple dinner for ourselves. When we need a break from the 'tis-better-to-give-than-to-receive mantra, we turn to James Beard's recipe for salt and pepper spareribs. It's as elemental as it sounds: grab some spareribs, rain salt and pepper over them, throw them in the oven, and put your feet up.
Your can also find this recipe and more of James Beard's classic dishes in The Essential James Beard Cookbook, a collection of dishes culled from twelve of his iconic books, including Hors d'Oeuvre and Canapés, Menus for Entertaining,... Read more >
Green Daily Digest: December 6, 2012
Green gift ideas for the holiday season. [Ecocentric]
Seeking compassion and creativity in school food reform. [Civil Eats]
12 healthy holiday cookies with a superfood punch. [Treehugger]
The FDA is sued for withholding data on antibiotics. [Food Safety News]
News Feed: December 6, 2012
Drinking tea was once considered to be a reckless act. [NPR]
Hipsters adopt an unlikely hobby: hunting. [Slate]
Umami Burger, ink.sack, and more to open at LAX. [LAT]
Starbucks to offer a stainless-steel gift card. [Chicago Tribune]
... Read more >
Hanukkah at Home
Celebrate the first night of Hanukkah with a home-cooked meal of roast chicken, a simple salad, and, of course, latkes. End the evening with a rustic apple and walnut tart and a rousing game of dreidel.
The recipe that took our very own Mitchell Davis to "the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. No cumin seeds or zucchini to be found here: these are the classic, golden latkes of your childhood.
James Peterson's straightforward recipe for this most comforting of comfort foods.
News Feed: December 5, 2012
Use the contents of your pantry to deck the halls. [Smithsonian]
The food world widens its embrace of gluten-free dishes. [NYT]
Craft beer is taking off in San Diego. [Time]
How to give fruitcake a makeover. [WP]
... Read more >
For Second Year, JBF Partners with Cooking Up Change
For the second year in a row, we're joining Cooking Up Change, a nationwide competition among high school students to improve school lunch, as its official culinary partner. Started by the Chicago-based Healthy Schools Campaign, the contest takes place in six cities and invites student-led teams to craft delicious school lunches within the real-life constraints of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national competition in Washington, D.C. in May of 2013.
The first (and biggest) regional qualifier took place in Chicago last month, with the team from Washington High School, pictured above, winning first place. You can read more about the Chicago competition... Read more >
News Feed: December 4, 2012
How to eat with all of your senses. [BBC]
Eighth grader urges Hasbro to market Easy Bake Ovens to boys. [Chicago Tribune]
How and when should chefs credit their sources? [Eater]
Ten pantry items to keep on hand this holiday season. [Yum Sugar]
Tokyo rated Michelin’s most gourmet food capital for the sixth year. [Chicago Tribune]
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