Recipe Roundup: March 7, 2013
What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.
Blood Orange Margaritas [Smitten Kitchen]
This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.
Bulgur Maple Porridge [NYT]
There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.
Irish Lamb Stew [Simply Recipes]
For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >
News Feed: July 10, 2012
Don't leave Seattle without these five treats. [Saveur]
The most popular dish at the U.S. Olympic Training Center. [Outside]
A tour of one of NYC's few Irish grocery stores. [SE]
A Q&A with Pok Pok chef/owner Andy Ricker. [FindEatDrink]
A taste of Shanghai at Hong Kong's Zhe Jiang Heen restaurant. [WSJ]
News Feed: February 6, 2012
Cooking the perfect chicken breast by touch. [NYT]
YouTube looks to food "vloggers" to help organize content. [LAT]
Three steps to a better clam chowder. [GT]
Andy Ricker
News Feed: January 13, 2012
Iconic Twinkies are threatened as Hostess heads into bankruptcy. [NYT]
Andy Ricker details the ins and outs of steamed whole fish. [BA]
Improve your food photography skills. [Slate]
Exploring the evolution of New York City grocers. [New Yorker]
A new calendar focuses on carnal devotion to...pizza. [HuffPo]
Food Trends to Watch for in 2012
Predicting food trends is an inexact science (though some people are actually paid to do it). At any rate, here’s our stab at what we suspect will be crossing our plates in 2012.
Locavorism, Redefined
Taking his lead from the Cook it Raw crew, Charleston’s Sean Brock is striving to revive the cooking of the South's antebellum period, teaming up with foragers and historians to rescue heirlooms from obscurity or extinction. We’re hopeful... Read more >
Ask a Chef: Andy Ricker, Where Should We Eat in Portland, Oregon?
2011 JBF Award winner Andy Ricker of Portland’s celebrated Pok Pok shares his picks for great PDX eats.
Late-Night Dining
Victory Bar (503.236.8755 3652 SE Division Street)
“It’s just up the street from Pok Pok so I go here after work. It’s a cool neighborhood bar with a tiny kitchen, but chef/co-owner Eric, who trained in Switzerland, is putting out food that is very high quality, albeit simple.”
Quintessential Portland Cooking
Laurelhurst Market (503.206.3099, 3155 East Burnside Street)
“This is one of my go-to’s as its dishes embody a lot of what makes Portland
News Feed: August 17, 2011
JBF Award winner Andy Ricker's wildly popular drinking vinegars are now available in bottled form. [SE]
Another JBF Award winner, pastry chef Michael Laiskonis, traverses New York City in search of pie. [Grub Street]
The story of a woman who mills her own wheat, yet also swears by McDonalds. [Gilt Taste]
Get ready for tailgating season with these game day recipes. [Chow]
Megan & MHT: Pok Pok
Sweet and savory steamed Thai rice cakes in three flavors: cantaloupe, banana with durian, and pumpkin with shallots. We asked his team how they tame smelly durian fruit. "Enough banana and sugar is all it takes," they said.
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