Daily Digest: January 31, 2013
Agricultural economists encourage farmers to look beyond their families when hiring. [NPR]
In Japan, cute food is the norm. [NPR]
Mario Batali creates his own "Harbowl" with food. [ESPN]
Caesars Palace to launch its Food University. [Forbes]
Montreal's Poutine Week begins tomorrow. [Montreal... Read more >
Recipe Roundup: Super Bowl Spread
Regardless of which Harbaugh brother you'll be rooting for this Sunday, everyone can agree that half the fun of watching the Super Bowl is pigging out on the snacks. This year we're upping our game with pumped-up versions of crowd-pleasing classics.
Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings.
Pistachios add striking crunch to this addictive guacamole from chef Alex Stupak of the Empellón restaurants.
Cornmeal-Crusted Oysters with Sriracha Rémoulade... Read more >
Daily Digest: January 30, 2013
Chicken wing boom continues. [NPR]
How did guacamole become an essential Super Bowl food? [Smithsonian]
The renaissance of backyard farming. [WSJ]
Jonathan Gold’s latest food quiz is about feet. [LAT]
College students organize to donate leftover food to local shelters.... Read more >
Recipe: Pimento Cheese Fritters with Green Tomato Jam
We used to think that plastering pimento cheese over the nooks and crannies of a cracker was as good as it gets, but we were wrong. Daniel Doyle of Charleston's Poogan's Porch has given this beloved Southern condiment a greater purpose, packaging it inside addictive, gumball-sized fritters. “Pimento cheese is inherently Southern, so why not make it the focus of a dish?” he says. “And why not a fritter?” Who are we to argue?
The Bookshelf: Jasmine and Fire
After fleeing a war-torn Lebanon during her childhood and starting a new life in the United States, food and travel writer Salma Abdelnour always dreamed of returning to her homeland. Her poignant book, Jasmine and Fire: A Bittersweet Year in Beirut, chronicles her complicated return to Lebanon and its vibrant food culture. We got in touch with her to learn about her go-to Lebanese restaurants here in New York City, her favorite cuisines around the globe, and what makes Beirut’s food culture so extraordinary.
(Join Salma tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)
JBF: You wrote that when you returned to Beirut and had to come to grips with so many changes in your life, you found solace in Lebanon’s food culture. Can you tell us a bit more about that?
Salma Abdelnour:... Read more >
Daily Digest: January 29, 2013
The history of curry reaches back farther than you may have thought. [Slate]
Why mountain-raised cows produce better cheese. [NPR]
Five hotels for beer fans. [Forbes]
Tips and recipes for homemade hot sauce. [LAT]
The next ingredient to add to your home bar: falernum. [Smithsonian]
... Read more >
Eat This Word: Strudel
WHAT? Conquerors' confection. Though the delicate filled pastry gained popularity in 18th-century Austria, strudel is most likely a distant cousin of Middle Eastern sweets like baklava: its signature, razor-thin sheets of dough were passed down from the Persians to the Byzantines to the Turks and finally to the Hungarians during the Turkish occupation.
Strudel dough, which is made from flour with a high-gluten content, is traditionally hand-stretched until it is so thin that, as chef David Bouley wrote in East of Paris, you can read a newspaper through it. Sweet strudel fillings like apple and sour cherry are most well-known, but the dish can also be made with savory stuffings like spinach or cabbage.
WHERE? Jeremy Nolen's Bold German Cuisine Dinner
WHEN? ... Read more >
Awards Watch: Cecilia Chiang to Receive 2013 Lifetime Achievement Award
The James Beard Foundation will honor restaurateur and author Cecilia Chiang with its 2013 Lifetime Achievement Award. As the proprietor of San Francisco's famed Mandarin restaurant, which closed in 2006, Chiang introduced American diners to authentic Mandarin cuisine.
“The Lifetime Achievement Award recognizes those who have truly revolutionized the way Americans think about food,” says JBF president Susan Ungaro. "Cecilia elevated Chinese cuisine far beyond the takeout box. She completely embodies the spirit of this award.”
The Mandarin enjoyed a loyal clientele, which included Jackie Onassis, Wolfgang Puck, and James Beard. Chiang has also penned two memoirs, The Mandarin Way and The Seventh Daughter.
Daily Digest: January 28, 2013
Go ahead, eat your filet-o-fish: McDonald’s fish is certified as sustainable. [NRN]
The backlash against high-fructose corn syrup. [HuffPo]
Food stars in modern Dutch still lifes. [NPR]
New app reveals chef favorites in worldwide cities. [Reuters]
Ask a Chef: Chris Hastings, Where Should We Eat in Birmingham, Alabama?
When Chris Hastings isn't serving up his brand of refined farm-to-table cuisine at the acclaimed Hot and Hot Fish Club, the 2012 JBF Award winner can be found checking out his local dining scene. “Birmingham is a small city bursting at the seams with authentic, locally-owned restaurants,” he says. Here are a few of his favorite spots.
Late Night Dining
“Birmingham’s first and only authentic Mexican food truck also serves the best garlic cheese fries and rice and beans. They can be caught late night in the Lakeview area.”
Quintessential Alabama Cooking
“We love this place for quintessential Alabama barbecue. Lots of awesome go-to comfort food. They're known for their signature sauces, and my... Read more >
Pages
Archive
- May 2013 (79)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
Getting to know sunchokes. @NPRFood invents the Saltwich, the world's saltiest sandwich. Today's food reads: http://t.co/4tGWcjYXmb
Since summer has decided to visit us early this year, we're churning up this refreshing jasmine tea sorbet: http://t.co/5qPc8THO0t
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments