Daily Digest: May 15, 2013
Five recipes for Chocolate Chip Cookie day. [LAT]
A Heineken exec's failed attempt to make his beer bottles square. [Smithsonian]
Can too little salt be dangerous? [NPR]
Hot dog, meet bacon. [Chicago Tribune]
Daily Digest: April 22, 2013
Chicago prepares for its fifth annual Baconfest. [Chicago Tribune]
Baked avocados: brilliant or gross? [SE]
New PR campaign will recast frozen food as healthy food. [NPR]
Pediatricians caution against the popular “cinnamon challenge” dare. [Reuters]
If you want a tour of your local Chick-fil-A’s kitchen... Read more >
Daily Digest: April 3, 2013
New research shows that bacon at breakfast and the smell of olive oil are good for you.
[Smithsonian]
Guinea pigs are growing in popularity, but not as pets. [NPR]
In Modern Art Desserts, Caitlin Freeman shares recipes for desserts based on modern masterpieces. [LAT]
Boston Market adds St. Louis style ribs to its menu. [philly.com]
... Read more >
Daily Digest: February 25, 2013
Meals in jars last for decades—just add water. [Smithsonian]
Bacon hijacks the taco shell. [Philadelphia Inquirer]
From mac and cheese to brownies, your next meal could be microwaved in a mug. [NPR]
Beer flights offer an education for your palate. [LAT]
... Read more >
Daily Digest: February 20, 2013
Chicago prepares for Baconfest 2013. [Chicago Tribune]
How one woman broke the cycle of eating salty foods. [Smithsonian]
Lemon fish and thin mint popcorn: surprising recipes for those extra Girl
Scout cookies. [NPR]
Utensils and props are important tools for the budding food photographer. [LAT]
... Read more >
Beard to Table: James Peterson's Meat Loaf
In this new series, we'll be taking a closer look at some of our favorite recipes from JBF Award winners as well as from Beard himself. To start, we turned to a beloved cold-weather staple: meat loaf.
--
A well-made meat loaf is a dinnertime workhorse. It's comforting, it's savory, it can be dipped in ketchup: what's not to love? But if you haven't yet seen the meat loaf light (perhaps the memories of the too-dry, or too-moist, or too-chunky ones of your childhood still linger), get ready to be convinced. James Peterson's bar-setting recipe for the classic dish, from his JBF Award–winning cookbook Meat: A Kitchen Education, is the one that's going to make you a believer.
Peterson's meat loaf recipe distinguishes itself in a few key ways:
1) It's intensely... Read more >
News Feed: October 15, 2012
Truffle hunting bounces back in England. [Business Insider]
British farmer is first in Europe to successfully grow wasabi. [Telegraph]
Introducing the Bacon Weave Grilled Cheese Sandwich. [Dude Foods]
2012 to be a big year for "seasonal pumpkin menuing." [NY Mag]
New camp stove cooks your food and charges your phone at the... Read more >
Recipe: Bacon Rillettes
Preparing rillettes can require tedious dicing or shredding, but a food processor makes quick work of this bacon-based version from John Folse of Restaurant R’evolution in New Orleans. Folse's unconventional use of tomato paste adds some sweet richness and balancing acid; he also includes a welcome pour of rye whiskey.
Culinary Challenge: Don't Let Those Green Peppers Go to Waste!
For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.
Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >
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