What We're Reading: October 21, 2014

 

Discover the history of the doughnut in honor of National Doughnut Month. [Zester Daily]

 

A guide to fall's most grill-worthy vegetables. [Serious Eats

 

You’ll never guess the secret ingredient behind perfectly chewy chocolate chip cookies. [WaPo

 

The green tomato gets a culinary makeover: new recipes and ideas on how to use this underrated ingredient. [NYT

 

Skip the candy aisle and make these DIY Halloween treats. [... Read more >

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What We're Reading: September 29, 2014

 

Popeye’s new beer can chicken isn’t actually made with beer. [USA Today

 

Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats

 

Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater

 

Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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Eye Candy: Raspberry–Pistachio Linzers

Raspberry–Pistachio Linzer

 

An enduring staple of New York City’s dining landscape, Gramercy Tavern beckons both loyal patrons and global travelers with its masterful contemporary American cuisine, warm atmosphere, and unparalleled hospitality. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, the iconic JBF Award–winning restaurant's pastry chef, Miroslav Uskokovic, served these elegant raspberry–pistachio linzer cookies. Our guests at the outdoor fête paired Uskokovic's delightful treats with flowing Champagne Taittinger... Read more >

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What We're Reading: August 4, 2014

Sundae

 

Dominique Ansel is at it again with a canned ice cream sundae. [Grub Street

 

It's a boat, it's a food truck, it's Nauti Foods! [Washington City Paper

 

José Andrés shares his top watermelon recipes for perfect summer treats. [National Geographic

 

South Korean activists send a sweet peace offering to North Korean factory workers. [Food Beast

 

The lowdown on heirloom tomatoes. [... Read more >

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What We're Reading: July 10, 2014

Grapes

 

Extremely expensive grapes are given as wedding gifts in Japan. [Food Beast

 

The science behind taste-altering foods. [Wired

 

Pilot initiates pizza party for passengers on a grounded plane. [Huffington Post

 

The latest in croissant cross-breeding: the Crupcake. [ABC

 

Fortune fabrication: the process of making the all-knowing cookie. [Food Republic

 

Forget Pinkberry: Frobot is the fro-yo... 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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'Tis the Season...To Make Cookies

 

This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.

 

Corn Flake-Candy Cane Cookies

"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."

 

Ultimate Chocolate Chip Cookies

David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate... Read more >

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