Daily Digest: April 17, 2013
Is the cupcake market finally crashing? [WSJ]
Under financial duress, Italians turn to the pleasures of home baking. [NPR]
Why some leftovers just taste better than others. [Chicago Tribune]
Meet the master behind sriracha, David Tran of Huy Fong Foods. [LAist]
Should gluten really be avoided? [Boston Globe... 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: March 6, 2013
The underappreciated caraway seed offers complexity and a long history. [NPR]
Cioppino on the cheap: can it be done? [Chicago Tribune]
For a Levantine-flavored brew, look for 961 Beer from Beirut. [WP]
A Pillsbury Bake-off winner spills her secrets. [epicuricloud.com]
News Feed: March 7, 2012
Colder beer isn't necessarily better beer. [Slate]
Restaurants cater to citizen reviewers. [Boston Globe]
Lawsuit takes issue with high concession prices at movie theaters. [Detroit Free Press]
New strains of weeds challenge farmers.
News Feed: February 29, 2012
Recipe: Spiced Molasses Whoopie Pies
While the whoopie pie lost out to wild blueberry pie in the fight for the title of Maine's official state dessert (as consolation the frosting-filled cake sandwich was designated as the official state treat), this baked good continues to attract plenty of fierce fans. These spicy, gingerbread-like whoopie pies from our senior editor, Anna Mowry, are perfect for the holidays, and are delicious when slathered with a buttery frosting. Get the recipe here.
Recipe: Sticky Ginger Cake with Caramelized Pears
When deciding on what to serve for dessert when entertaining a large group, it's often easiest to fall back on a shareable, one-pan pie or cake and call it a day. But if your kitchen's arsenal includes a muffin tin, you can easily prepare several individual desserts with the same amount of effort. Take these perfect-for-fall ginger cakes from chefs Tom Berry and Liz O’Connell. They're made with a standard cake batter that's sweetened with a simple date purée. After baking in a muffin tin, the charming cakes are slicked with a buttery rum glaze and topped with caramelized pears. Get the recipe here.
The Bookshelf: Dorie Greenspan’s Around My French Table
A celebrated author of ten cookbooks (and one of JBF’s first editors!), JBF Award winner Dorie Greenspan will stop by today’s Beard on Books to talk about her latest tome, Around My French Table: More Than 300 Recipes From My Home to Yours. We asked her to fill us in on her go-to recipes, favorite dining spots in New York, new state-of-the-art iPad app, and more. Read on for the interview.
JBF: Is there a recipe from your book that you use as your go-to entertaining dish?
Dorie Greenspan: I love to serve Salmon and Potatoes in a Jar for dinner parties. The salmon is rubbed with sugar and salt, like gravlax, and then packed into a canning jar with
News Feed: September 14, 2011
It's time for American cooks to start using kitchen scales. [NYT]
Dorie Greenspan releases a groundbreaking cooking app for iPads. [NYT]
Salt-and-pepper desserts. [Bon Appétit]
Putting the latest generation of can openers to the test. [Chicago Tribune]
Use up your squash and root-vegetable gluts by
News Feed: September 12, 2011
While Chicago officials reconsider legalizing food trucks, a petition picks up steam. [The Stew]
Gorgeous photos of the 40th-anniversary party at Chez Panisse. [Eric Wolfinger]
Another prediction that Peruvian cuisine is the next big thing. [WSJ]
A visualization of what the average American eats over the course of a year. [Atlantic]
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