Daily Digest: March 31, 2014

rioja

 

Brand or land: which reigns supreme when choosing Rioja?  [Chicago Tribune

 

Go ahead and grab another slice—pizza may be the next health food. [LAT]

 

Gone are the days of fat-free: studies show that adding plant-based fat back into your diet has its benefit. [NPR]

 

A cardoon manifesto: why the labor-intensive crop is worth the effort. [Smithsonian]

 

While the digestive biscuit doesn't have any actual health benefits... Read more >

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Recipes: Thanksgivukkah

Celery Root Soup with Pumpkin Seeds and Celery Leaves

 

We certainly weren't the first to coin the name for this year's convergence of Thanksgiving and Hanukkah, a magical overlap that hasn't happened in about a century. But could we resist the culinary and journalistic impulse to capitalize on a new holiday? No, no we could not. Because if there is an opportunity to eat stuffing and latkes on the same day, you better believe we're going to go for it. So without further ado, a sample menu to help you gastronomically merge these two joyous occasions: 

 

Celery Root Soup with Pumpkin Seeds and Celery Leaves 

If we learned anything from watching Seinfeld, it's that Jews love soup. And so do Americans. Here's your first course. 

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Recipe: Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

Recipe Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

 

Below the Mason-Dixon Line, pimento cheese is a regional treasure, slathered on everything from basic white bread to burgers. In this recipe from Louisville-based chef Dallas McGarity, a cream cheese-enriched version of the condiment cosies up to pan-crisped prosciutto between a sliced baking powder biscuit. Get the recipe here.

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November's Best Recipes

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

Here are our favorite recipes from the past month: French Onion and Mushroom Soup with Bourbon and Swiss Cheese Earthy mushrooms boost the umami quotient in this bistro staple. Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes Two of our favorite comfort foods come together in this recipe, which can be prepared as canapés or full-sized sandwiches.

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Recipe: Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes

Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes

Crunchy fried chicken hugged in a flaky biscuit—is there anything better? We dare you say otherwise after trying these satisfying biscuit sandwiches from Abraham Salum of Dallas's Komali and Salum. Instead of smothering the chicken with gravy, Salum glosses it with a chile flake–speckled honey. Get the recipe here.

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Recipe: Buttermilk Biscuits with Parsley and Sage

Recipe for buttermilk biscuits with parsley and sage Bostonians have been known to double park their cars and risk tickets to wait in line for these tender biscuits at Joanne Chang's Flour Bakery and Cafe. Luckily, we have the recipe right here.

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Recipe: Strawberry Shortcakes

strawberries We always relish the peak of strawberry season: the ruby-red fruit are a joy to eat and give a striking splash of color to summer desserts. Crumbly shortcake is a classic backdrop for the berries, and we're excited to try this simple recipe, a rolled-and-shaped version from James Peterson's Baking. Use a biscuit cutter that's sharp and slices the dough cleanly. Forcing a dull cutter through the pastry will drag down the edges of your biscuits, compacting the dough and hindering it from rising in the oven. (Click here to see Peterson's

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Recipe: Tri-Star Strawberry Shortcake with Corn Biscuits

Strawberry Shortcake

At last month's Chefs & Champagne, Colleen Grapes of the Red Cat in New York took a summertime classic and made it a revelation, tucking fresh corn kernels inside shortcake biscuits and soaking strawberries with the elegant flavors of vanilla and lemongrass. The dessert is perfect for a casual summer get-together in your backyard. Click here for the recipe.

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