Recipe: Gnocchi with Rabbit and Golden Ale Ragoût
For this appealing gnocchi recipe, Aussie Adrian Richardson braises rabbit in ale until it’s fall-apart tender. “I love rabbit and beer,” he says. “What better than to bring the two together?”
News Feed: September 20
From the team that brought you the NYC Food Film Festival, the first annual Chicago Food Film Festival. [Chicago Food Film Festival]
Food safety Senate bill stalled...again. [NYT]
JBF Award winner Daniel Humm's go-to dish. [Chow]
Invest in wine. [WSJ]
Are wines by the glass worth the price?
Recipe: Corn Fritters
With just two weeks of summer to go, we're clinging to the season with these addictive beer-battered corn fritters from Eric Warnstedt, chef/owner of Hen of the Wood in Waterbury, Vermont. The recipe employs the most satisfying stuff of hot-day dining (corn, beer, and deep-frying), so make a big batch for your end-of-summer sorrows. (Just keep those tears out of the frying oil, or you'll really be sorry.)
News Feed: July 30
The Foundation honors the lifetime achievements of Michael Batterberry. [NYT]
Martha blogs about her time at Chefs & Champagne. [Martha Blog]
Heading to the shore this weekend? Learn to shuck oysters first. [SE]
Foods to avoid on a first date. [citypages]
News Feed: July 19
News Feed: June 29
On this Fourth of July weekend, declare your food independence! [SE]
Food safety rules eased for homemade goods in some states. [AP]
The FDA changes its tune about animal antibiotics. [LAT]
Women are more sensitive to flavor nuances in beer than men. [WSJ]
News Feed: June 15
Foraging grows in popularity. [Food & Wine]
Winners of the 2010 Illinois State Fair wine competition. [Chicago Tribune]
Americans love Prosecco—but is it really that good? [WSJ]
Change we can believe in: the nation’s capital is about to experience a brewery boom. [WP]
News Feed: June 4
How did lobster become a delicacy? [Smithsonian]
The NYT’s restaurant critic’s favorite dining spots. [NYT]
Cheese that kills. [Salon]
Why is beer consumption falling? [Atlantic]
All salt is not created
Pages
Categories
Archive
- May 2013 (76)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments