News Feed: March 11
Web-based meal delivery services are striving to drop restaurant-quality dinners at your doorstep. [WSJ]
Green garlic brings a softer bite to dishes. [LAT]
A map that illustrates the power of burger chain density. [The Daily Dish]
Why are Chinese eateries in Los Angeles selling doughnuts? [Atlantic]
Are CSAs overpriced?
News Feed: February 8
Austin is home to more than just live music; the hip city also boasts a slew of great eateries. [Bon Appétit] Food friendly and flavorful, sherry is the perfect cocktail base. [Chicago Tribune] James Kent of Eleven Madison Park will represent America at the 2011 Bocuse d'Or. [Grub Street NY] Which food-related Super Bowl ad was your favorite? [SE] A look at San Francisco's weekly gathering of food carts. [Atlantic] With six more weeks of winter to go,News Feed: January 12
What to do with all those beets kicking around in your CSA box [Atlantic] Cadbury says no to Kraft once again [NYT] Add a sprinkle of sesame to your cooking for some appealing crunch and flavor [WP] Tips for brewing at home [NY Mag]News Feed: January 4
While 2009 was a tough year for us humans, animals finally got some respect. [Atlantic] Frank Bruni files a report on Miami restaurants. [NYT] Resolve to give these kitchen projects a shot in 2010. [Chow] Andrew Friedman, author of Knives at Dawn, discuses America's chances at the next Bocuse d'Or. [WP]News Feed: November 16
Three young Brooklyn butchers are encouraging their customers to give "extreme meat" a chance. [NYDN] Can we drink lunar water? [Slate] Nine unexpected ways to freshen up your Thanksgiving menu [Saveur] Take a sweet tour of the globe with these holiday treats. [NY Mag]News Feed: October 2
Fabbio Trabocchi, former chef of the now shuttered Fiamma, is the new executive chef of the Four Seasons [NYT] Why do we love chocolate? [Hungry Beast] The family that eats together.... [Atlantic] How does acidity affect a dish? [Chicago Tribune]The Bookshelf: Beard on Books Recap
Yesterday, at Beard on Books, Sara Jenkins discussed her cookbook Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus & Beyond with guests at the Beard House. She joked that she is “really a home cook who got misplaced in a professional kitchen,” and in testing recipes for the book she happily rediscovered the joys of home cooking. Jenkins truly believes that simplicity rules: “The greatest thing you can do to food is not mess it up.”
As the daughter of a foreign correspondent, Jenkins grew up throughout the Mediterranean. While in Italy, Lebanon, and Cyprus, she was exposed to a rural existence where electricity was a novelty and eating with friends and family was at the heart of life. Her memories are filled with good food and wonderful
The Bookshelf: Olives & Oranges
We asked Sara Jenkins, chef/owner of NYC's wildly popular Porchetta and co-author of Olives & Oranges, which five pantry items she always has on hand. Tomorrow, May 13th, Sara Jenkins will be joining us in the Dining Room of the historic Beard House for Beard on Books, a monthly literary series featuring some of the food world's most celebrated authors.
1. Olive Oil
“I could never live without olive oil—extra virgin, of course.”
2. Za’atar
“I do everything with it. I put it on fish, chicken, even sprinkle it over thick yogurt with olive oil to use as a dip.”
3. Piment d’Espelette
“This coarse-ground dried chile has some kick but isn’t too hot. I use it for everything from salads to roasted vegetables and braised meats.”
4. Dried Pasta
“You can always make something with pasta. I look for artisanal pasta
The Bookshelf: Olives & Oranges
We asked Sara Jenkins, chef/owner of NYC's wildly popular Porchetta and co-author of Olives & Oranges, which five pantry items she always has on hand. Tomorrow, May 13th, Sara Jenkins will be joining us in the Dining Room of the historic Beard House for Beard on Books, a monthly literary series featuring some of the food world's most celebrated authors.1. Olive Oil
“I could never live without olive oil—extra virgin, of course.”
2. Za’atar
“I do everything with it. I put it on fish, chicken, even sprinkle it over thick yogurt with olive oil to use as a dip.”
3. Piment d’Espelette
“This coarse-ground dried chile has some kick but isn’t too hot. I use it for everything from salads to roasted vegetables and braised meats.”
4. Dried Pasta
“You can always make something with pasta. I look for artisanal pasta
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