Daily Digest: May 20, 2013
Does spam deserve another taste? [Slate]
Today’s barbecue guru is part chef, part pit-master. [WSJ]
According to new research, your hair reveals your soda consumption. [NPR]
Chipotle rolls out tofu in Southern California. [LAT]
Flowers fall out of the vase and onto your plate. [... Read more >
Daily Digest: January 15, 2013
Take a ride in the Carbeque, the car that cooks low and slow. [Forbes]
A sushi chef claims to suffer from "sushi elbow." [WP]
Asian countries squabble over ownership of street food. [WSJ]
Young adults increasingly reach for coffee over soda. [NPR]
... Read more >
Recipe Roundup: Cooking for a Crowd
It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:
Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]
Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.
... Read more >
Recipe Roundup: A North Carolina–Style Barbecue
Here's how to throw the best party of the summer: Buy a massive cut of pork shoulder and fire up your grill. Rub the pork with dry spices and cook it nice and slow over smoldering charcoal all day long. In the meantime, make a mess of sides and a sweet, biscuit-topped fruit cobbler. Invite the neighbors over. Don't forget the beer.
Ted Allen loves a slow-cooked pork shoulder, particularly when the tender meat is shredded, slathered with a vinegary, western North Carolina-inspired sauce, and piled high onto toasted buns.
Pickled greens? Yes and yes. Though minced cabbage is a more traditional accompaniment to this type of regional barbecue, these sweet-and-sour greens really cut through the rich, fatty pulled pork.
Hush... Read more >
News Feed: July 6, 2012
Highlights from the MAD2 food symposium in Copenhagen. [LAT]
A leaner Taste of Chicago begins next week. [Chicago Tribune]
When times are tough, bakers make do with desperation pies. [NPR]
The gimmick that secured Nathan's place on Coney Island nearly a century ago. [Smithsonian]... Read more >
Recipe: Rhubarb Barbecue Sauce
Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.
News Feed: June 1, 2012
Taste of Chicago announces its restaurant lineup. [Chicago Tribune]
Twelve summer soup recipes, no heat required. [NYT]
One food editor's New York bucket list—what would yours be? [SE]
How to properly measure flour if you don't have a scale. [Saveur]
The best new barbecue joints across America. [F&W]... Read more >
News Feed: March 12, 2012
Under-the-radar barbecue in Los Angeles. [LAT]
The secrets to making great bagels at home. [LAT]
The best new burgers in New York City. [TONY]
An interview with David Gelb, director of Jiro Dreams of Sushi. [Slate]
News Feed: September 20, 2011
A report from the Good Food Festival and Conference in Los Angeles. [LAT]
From top to bottom, radishes are versatile vegetables. [Chicago Tribune]
Is it impossible to cook authentic Chinese cuisine outside of China? [Gilt Taste]
The history of meat loaf, from Ancient Rome to modern times. [
News Feed: August 12, 2011
Activists to promote local food on the first ever Food Day this fall. [UPI.com]
Barbecue techniques spread to European kitchens. [WSJ]
The best appetizers in the Chicago area. [Chicago Tribune]
Is spoiled food not always dangerous to eat? [Slate]
Chill out with these recipes for icy Italian granita. [Boston Globe]
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