Recipe Roundup: October 9, 2012
The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ve been eyeing this week.
Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]
This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.
Swordfish with Sweet and Hot Peppers [NYT]
Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >
News Feed: December 1, 2011
Take your morning fix to the next level by roasting your beans at home. [LAT]
Thanks to baking soda, you'll never spend hours polishing your silver ever again. [LAT]
The Chicago Tribune gives four stars to the "Childhood" menu at Next. [Chicago Tribune]
Boston
News Feed: January 28, 2011
Granola transcends its, um, granola reputation. [NPR]
If Americans prefer white chicken meat, where do the dark parts go? [Slate]
How to make focaccia, in photos. [LAT]
Variations on a breakfast favorite: French toast. [LAT]
Food bloggers worldwide cook from Ruhlman's Charcuterie for the Charcutepalooza project. [WP]
News Feed: October 4
Volunteering at the Beard House. [DICED]
Which ingredient will be the next bacon? [WSJ]
Scented billboards are enticing customers. [Sydney Morning Herald]
Don't be intimidated by a savory soufflé. [SE]
Recipe: Challah French Toast
The perfect French toast starts with a rich and luscious bread; challah, which is loaded with eggs and butter, is the perfect candidate. Bruce and Eric Bromberg, owners of the popular Blue Ribbon restaurants in New York, use it in their version of the Sunday brunch staple. (You can also taste the real thing at this weekend's Beard House brunch, which will feature some of the brothers' signature rise-and-shine fare.)
Eye Candy: Banana Bread French Toast
Jason Weiner of Almond served this deluxe French toast at his Beard House brunch last month. Made with banana bread, the dish was topped with candied walnuts, dried cranberries, and malted anglaise.
See more photos of chef Weiner's brunch here.
(Photo by Joan Garvin)
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