News Feed: September 8, 2011
Horse-drawn tamale wagons: the original street food of Los Angeles. [LAT]
Thomas Keller on how to sous vide at home. [LAT]
A review of Claudia Roden's new book, The Food of Spain. [Boston Globe]
Healthy snacks for back to school. [Chow]
Beer cocktails that call for just two ingredients
News Feed: June 16, 2011
A glimpse of post-El Bulli Spanish cuisine. [NYT]
Ever wanted to celebrate Swedish midsommar? All you need are food, friends, and schnapps. [NPR]
News Feed: March 3, 2011
Food and Wine announces "The People's Best New Chef." [F&W]
Former Hasidic Jew breaks barriers on the Food Network. [Atlantic]
"Pasta from Hell" scorches diners at Boston's East Coast Grill. [Feast]
Make your own Pop-Tarts. [LAT]
Eye Candy: José Andrés and Co.
James Beard Award–winning chef José Andrés and the chefs who steer his various restaurants pose for a group photo in the Beard House kitchen. The entire crew worked together to prepare a menu of Andrés's signature, forward-thinking Spanish cuisine, which was paired with Spanish wines and selections from the Glenlivet portfolio.
Click here to see more photos from the evening.
Eye Candy: Bombster Scallop Crudo
Chefs Richard Garcia and Matthew Maue prepared this gorgeous bombster scallop crudo—accompanied by whipped salsify, blood orange, caramelized pears, lime, and marcona almond gremolata—at their Beard House dinner earlier this month. Click here to see more photos of their celebration of Spanish cuisine.
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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
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