What We're Reading: January 5, 2015

 

In China’s replica of Paris, no one eats French food. [MUNCHIES

 

Salvage Supperclub hopes to shift attitudes on food waste by offering dinners in a dumpster. [Civil Eats

 

From Negronis to “Frankendesserts,” the Kitchn examines the food trends of 2014. [The Kitchn

 

The egg industry is scrambling to comply with new California cage regulations. [NPR

 

A ranking of health foods to help motivate your New Year’s resolutions. [... Read more >

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What We're Reading: December 29, 2014

 

Popping bottles in the ice, like a blizzard: a history of Champagne in hip hop. [FWF

 

The meat industry is pushing Congress to reverse a new country-of-origin labeling law. [Star Tribune

 

Get your almond butter now: California’s limited water supply may threaten future nut production. [NYT

 

MicroGreens, a new cooking initiative in Washington, D.C., aims to get kids to teach their parents healthy habits and recipes. [Civil Eats]... Read more >

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Recipe: Vadouvan-Spiced Deviled Eggs

Vadouvan-Spiced Deviled Eggs James Beard himself wrote that no matter what you serve at a cocktail party, stuffed eggs disappear more rapidly than anything else. (He also advised to boil one or two extra eggs, because “the temperamental hen sometimes upsets your plans with a misplaced yolk.”) This New Year's Eve, we're making loads of Beard's curried deviled eggs, but with a sophisticated substitute: vadouvan, a masala-like, French–Indian spice. Get the recipe here.

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On the Menu: December 26 through January 1

Walking up the Beard House back stairsHere’s what’s happening at the Beard House next week: Tuesday, December 28, 7:00 P.M. Tennessee Pearl Deemed “first class” by the New York Times, Chattanooga’s St. John’s Restaurant is as timeless and elegant as the state’s gemstone, the pearl. We’re pleased to welcome executive chef Daniel Lindley, a Gramercy Tavern alum and two-time JBF semifinalist, and winemaker Chris Bratcher to their Beard House debuts. Friday, December 31, 9:00 P.M. New Year’s Eve Celebration Ring in the New Year with good cheer and great food at our annual New Year’s Eve dinner! With L’Atelier de Joël Robuchon alum André Marrero and fellow FCI talents in the kitchen, this year’s party promises to be the most festive yet. For details and

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Eye Candy: Ringing in the New Year at the Beard House

New Year's Eve Sarah Langan, instructor at the New England Culinary Institute, places housemade crackers on cheese plates, which featured Vermont Butter and Cheese Company Coupole, Jasper Hill Farm Bayley Hazen Blue, and fresh cheeses made by NECI students. Click here to see more photos from our New Year's Eve dinner. (Photo by Tom Kirkman)

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Recipe: Blini with Caviar

Blini with cavair Consider this classic, decadent hors d'oeuvre for your New Year's Eve party. From the pages of James Beard's New Fish Cookery, the blini are a cinch to prepare, and the gleaming caviar provides the perfect celebratory note. A clean Champagne or vodka helps it all go down.

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Eat-Q: New Year's Traditions

Champagne Bubbly, oysters, caviar: these are the old standbys we love to eat as the clock ticks down to midnight. But what about revelers in other countries and time zones? We put together a little quiz to test how much you know about New Year's Eve food customs in other cultures. Give it a shot here.

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