News Feed: December 11
Joan Nathan answers questions about Hannukah cooking. [NYT] Christmas cookies from the old world [Atlantic] Could the Bazaar by José Andrés be the future of fine dining? [WSJ] Julie Powell on her new book, Cleaving [Slate]News Feed: December 9
Despite economic woes, swanky kitchen appliances are sticking around. [Slate] Hannukah is for eating fried foods. [LAT] A Murano glass chandelier; rare chestnut paneling; a monkey sculpture: just a few of the goods up for grabs at the Tavern on the Green auction. [NYT] A sous vide machine for the rest of us [NYT] Kids just don't appreciate a well designed beer can anymore. [WSJ]Recipe: Cheese Latkes
Though it may sound like latke blasphemy, according to Mitchell Davis, JBF vice president and resident latke expert, the first latkes may actually have been made from cheese, not potato. This recipe yields sweet, breakfast-like pancakes that bear little resemblance to the usual Hannukah fare. Try them sprinkled with cinnamon sugar or doused in maple syrup.
Recipe: Sweet Potato Latkes
Though we've never met a person who didn't like latkes, this version could convert even the staunchest holdout. With their deep orange color and addictive, sweet-and-savory crunch, sweet potato pancakes just might give your grandmother's recipe a run for its gelt.
Recipe: Sonny's Special Potato Latkes
Hannukah starts next week, which means it's time to get out your grater and cast-iron pans and start frying up some latkes. We think this is the recipe to beat, the one that took JBF vice president Mitchell Davis "to the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. In 1995, Davis won the Foundation's latke cook-off with this version, which uses his mother's formula of one onion for every two potatoes.
Recipe: Sonny's Special Potato Latkes
Hannukah starts next week, which means it's time to get out your grater and cast-iron pans and start frying up some latkes. We think this is the recipe to beat, the one that took JBF vice president Mitchell Davis "to the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. In 1995, Davis won the Foundation's latke cook-off with this version, which uses his mother's formula of one onion for every two potatoes.
Categories
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
Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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