News Feed: January 10, 2012
Food and Wine launches its Chefs Make Change campaign. [F&W]
The intricate geometry of pasta shapes. [NYT]
Onigiri-sculpting contest yields cute rice-based figurines. [LAT]
Don't have buttermilk on hand? Here's how you can make your own. [LAT
Market Haul: November 14, 2011

The seasonal parade of root vegetables begins with a CSA box filled with hardy, early winter offerings. Celery root, leeks, and potatoes are calling out to be made into soup, while the tiny leaves of red kale would be delicious rubbed with olive oil and served raw in a lemony salad.
The Haul: Leeks, sweet potatoes, russet potatoes, celery root, daikon radish, baby red kale, chioggia beets
The Menu Ideas:
Truffled Potato–Leek Pierogi with Chive Crème Fraîche [JBF]
Black truffles bring these easy-to-make dumplings into special-occasion territory. For an everyday version, substitute minced cremini mushrooms sautéed in butter.
Recipe: Buttermilk Panna Cotta with Rhubarb Consommé
In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.
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