It's Valentine's Day and You Should Go For It


A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.

 

Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care enough to buy... Read more >

Comments (0)

What We're Reading: February 11, 2015

 

Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater

 

Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats

 

The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats

 

The benefits of freezing your tofu, and other... Read more >

Comments (0)

What We're Reading: January 29, 2015

 

We love kale, but we love burgers more: Americans ordered nine billion hamburgers in 2014, up 30 million from the year before. [Grubstreet

 

Enjoy a stress-free Super Bowl by prepping all your nibbles and drinks beforehand. [Bon Appétit

 

The recipe is entering the twenty-first century through experimental technological platforms that rethink the time-honored format. [FWF]

 

The quickest, safest, and easiest way to melt chocolate: use a blow dryer. [... Read more >

Comments (0)

What We're Reading: January 14, 2015

 

Eleven breakfast-for-dinner recipes. [BA]

 

Creative hacks for making your favorite dishes vegan. [HuffPost]

 

Not into your not-so-gourmet airplane meal? It's because of your taste buds. [BBC]

 

Demystifying the hype of ancient grains. [FWF]

 

How "minifasting" may actually boost immunity and health. [NPR]

 

Is porridge the new hip Brooklyn breakfast? [... Read more >

Comments (0)

What We're Reading: November 18, 2014

 

Move aside ketchup, blueberries are coming for the condiment crown. [Eater
 

The history of the traditional Southern Thanksgiving. [Serious Eats
 

The environmental benefits of the clean plate club. [NPR

 

Could you live in a world without chocolate? [Fox News
 

Enter the mind of Nordic icon Magnus Nilsson. [FR
 

Embrace your inner Winnie-... Read more >

Comments (0)

What We're Reading: October 28

 

Chocolate lovers rejoice! Our favorite indulgence improves memory. [Eater

 

The best jam brands in America. [SE

 

Next weekend try baking your eggs with these recipes. [Food Republic

 

The controversy about Starbucks’ restrooms. [Esquire

 

Find out why olive oil is the healthiest oil for frying. [The Daily Meal

 

Tips for using... Read more >

Comments (0)

What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

Comments (0)

What We're Reading: October 15, 2014

 

Murray's Cheese reveals the secrets to making the best grilled cheese. [FWF]

 

Tips and tricks on how to properly read a restaurant menu. [The Daily Meal]

 

An international breakfast tour through photographs of kids' meals. [NYT]

 

Celebrate the fall with a guide on how to prepare butternut squash. [Serious Eats]

 

Can’t-miss travel destinations for chocoholics. [... Read more >

Comments (0)

Eye Candy: Bittersweet Chocolate Terrine with Hazelnut Crema

Bittersweet Chocolate Terrine with Hazelnut Crema  

 

E. Michael Pagliarini, who has family ties to Umbria and trained under Grant Achatz and Heston Blumenthal, displays serious cooking chops and a profound understanding of classic Italian cuisine at Giulia, which earned an enthusiastic three-star review from the Boston Globe last year. At his recent Beard House dinner, the Boston-based chef served a decadent Bittersweet Chocolate Terrine with Hazelnut Crema and Baci di Dama Cookies. Luxurious and sophisticated, this eye-catching dessert was a hit with Beard House dinners. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by ... Read more >

Comments (0)

What We're Reading: August 21, 2014

MIlkshake

 

Select Five Guys locations are offering bacon and customizable milkshakes. [The Daily Meal]  

 

Can frog skin save your spoiled milk? [Huffington Post

 

Yar! Here be a look at how pirates ate while swashbuckling. [National Geographic

 

The bacteria in your gut might be dictating your diet. [The Atlantic

 

Why does eating out cost so much? [Esquire... Read more >

Comments (0)

Pages