Slurp's Up: Charles Phan's Pho Bo Recipe

 

“I brought some whiskey," chef Charles Phan says, setting down a bottle of Four Roses on a long wooden table. It's a couple hours before the final dinner of the totally packed, three-day pop-up of Phan's famed San Francisco Vietnamese restaurant, The Slanted Door, at Brooklyn's Wythe Hotel—hence the bourbon—and in the calm before the pre-service storm, Phan slipped away to school us in the art of making pho bo.

 

2015 marked the 20th anniversary of the... Read more >

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What We're Reading: October 27, 2015

 

Spend an afternoon making caramelized onions and add them to dinner for the rest of the week. [Food52

 

Thug Kitchen’s creators are out with a new cookbook, and tired of the controversy. [NYT

 

Beef—it’s what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic

 

Tips... Read more >

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What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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Sustainability Matters: June 12, 2015

 

Is grassfed beef more drought-friendly? [Grist

 

Your gut microbiome is the life of the party: researchers have found that young adults who eat more fermented foods have less social anxiety. [MUNCHIES

 

A new study from the Mayo Clinic suggests that dietary guidelines are based on faulty data. [FWF

 ... Read more >

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What We're Reading: December 18, 2014

 

Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats

 

The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats

 

Mother Jones weighs in on the best food books of 2014. [Mother Jones

 

An Iron Chef winner is revamping camping fare. [MPBN... Read more >

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What We're Reading: October 23, 2014

 

Do your liver a favor: have a cup of joe. [The Daily Meal]
 

Budget-friendly tips for avoiding the most commonly over-priced grocery store items. [HuffPost]
 

For some restaurants, a negative review doesn't necessarily mean a drop in business. [Grub Street]

 

Everyone knows Elvis loved a peanut butter and banana sandwich, but what about JFK or Mariah Carey? Iconic Americans' favorite bites. [... Read more >

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What We're Reading: August 12, 2014

 

There’s just not enough sustainable beef to feed our fast food habit. [Vice

 

Pepsi thinks the new coconut water will be … cashew juice? [NYT

 

Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast

 

Watch out, PB&J, America’s got a new favorite nut. [Washington Post

 

They don’t serve this kind of rye bread at Katz’s. [... Read more >

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What We're Reading: June 18, 2014

The science behind the myriad colors of fish flesh. [NPR

 

Mark Bittman looks at how we get Big Food to change its strategy. [NYT]

 

As the economy picks up, fast food chains like McDonalds and Taco Bell fall out of favor with consumers. [NBC]

 

The Brewers Association has expanded the definition of “craft beer,” leading some big name beers to sport it on their labels. [... Read more >

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Recipe Roundup: Hibernation Food

Lamb Stew with Parsnips, Bacon, and Fennel

 

As the Longest Winter That Ever Was continues its icy reign throughout much of the country, we're spending a lot of time indoors. We mean: A LOT. And what better way to while away these seemingly endless dark and dreary days than by cooking up a (proverbial, please) storm? These five hibernation-friendly dishes are giving us the will to hang on until spring:

 

 

Lamb Stew with Parsnips, Bacon, and Fennel [JBF]

Serve this hearty, satisfying stew with spaetzle or egg noodles tossed with butter and parsley.

 

Morning Bread Pudding with Salted Caramel [Smitten Kitchen]

Not only will this cross between French toast casserole and tarte tatin give you a reason to get up in the morning, but it's also super easy to... Read more >

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Daily Digest: February 25, 2014

cheddar cheese

 

Everything you need to know about cheddar, the most popular cheese in the world. [Boston Globe]

 

Buddha's hand: it looks freaky, but actually has many uses in the kitchen. [Smithsonian]

 

Los Angelenos, you now have a chance to eat a cronut without hopping on a plane to New York. [LAT]

 

How is California's drought affecting the state's grass-fed beef industry? There's not very much grass to eat. [SFGate]

 

Five beers to... Read more >

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