News Feed: July 27, 2011
Eating all parts of the vegetable… [NYT]
…including ginger peels. [Gilt Taste]
Do you agree that these are the top ten ice cream sandwiches in New York? [SE]
Recipe: Fresh Egg Custard with Pecan Shortbread
Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons.
Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.
Recipe: Lavender Shortbread Cookies
Even if you're not planning on tuning in to tomorrow's hoopla across the pond, we're sure you'll find a reason to bake a batch of these sweet and floral shortbread cookies. Get the recipe here.
March's Best Recipes
Michael Reardon's chocolate–caramel tartlet with fleur de sel
News Feed: January 28, 2011
Granola transcends its, um, granola reputation. [NPR]
If Americans prefer white chicken meat, where do the dark parts go? [Slate]
How to make focaccia, in photos. [LAT]
Variations on a breakfast favorite: French toast. [LAT]
Food bloggers worldwide cook from Ruhlman's Charcuterie for the Charcutepalooza project. [WP]
News Feed: December 17
Creative cookie-dough illustrations. [NYT]
The Los Angeles Times narrows 350 reader-submitted recipes down to ten favorites. [LAT]
The history of the nutcracker. [Slate]
Gift these Atlantic-approved cookbooks. [Atlantic]
Harold McGee discusses his latest book, Keys to Good
News Feed: December 15
Gingerbread-mix taste test. [SE]
MIT students design food gadgets. [Atlantic]
Traditional Estonian blood sausage for Christmas. [NYT]
Eataly's truffle blowout. [TONY]
Will the "imagine
News Feed: November 11
John T. Edge on Greenberg Smoked Turkey. [NYT]
Ten pumpkin recipes, none of them pie. [Atlantic]
The best punches in New York. [TONY]
James Beard Award winners join Nashville's biggest stars. [CMT]
A new peanut sheller energizes developing economies. [NPR]
News Feed: October 28
Six months after the oil spill, Gulf Coast fishermen continue to struggle. [Atlantic]
Retro Halloween candy... [Chicago Tribune]
...and Halloween treats for adults. [Chicago Tribune]
Submit your nominations for the Eater Awards. [Eater]
The Los Angeles
James Beard's Recipe Box: Molasses Cookies
To celebrate yesterday's reissue of James Beard’s American Cookery, we have invited cookbook authors, food writers, and chefs to prepare one of its recipes. In the coming weeks we will publish these writers’ reflections on cooking from one of the most important works in the history of our country’s cuisine. We hope their essays inspire you to do the same. First up is freelance writer and cookbook author Lauren Chattman. Stay tuned for dispatches from Mollie Katzen, Dorie Greenspan, Jennifer McLagan, and more. – JBF Editors
Just when I was thinking that it was time to fill the cookie jar with something old-fashioned for fall, James Beard’s American Cookery arrived in the mail. Paging through the book, my eye focused on page 721, a recipe for
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QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
JBF Trip Planner: our senior editor @annamowry tells us where to eat in New Orleans these days: http://t.co/dwk9t9W0wW
Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
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