Lunch: It's Not Just for Kids
It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:
Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]
Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.
Miso-Marinated Pork Bento [Just Bento]
Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >
Recipe Roundup: August 20, 2012
The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!
Floating Island with Apricot Creme Anglaise [NYT]
Melissa Clark's ode to Julia Child, who would have turned 100 last week.
Charred Pepper Steak Sauce [Smitten Kitchen]
How to make a perfect grilled steak even better? Drizzle it with this smoky, tangy sauce.
Corn Bisque with Crema [JBF]
This time of year, there's no such thing as too much corn. But if you got a little over-excited at the farmers'... Read more >
Recipe: Corn Bisque with Crema
Grilled ears of corn, caked in butter, lime juice, and chili powder, are one of summer's greatest, messiest backyard treats. But for gatherings that merit food with more finesse, Brian Roche of Boston's Lolita Cocina & Tequila Bar has translated that winning Mexican formula into an elegant bisque. He keeps the ingredient list short, letting the corn's flavor sing loud and clear. The recipe does call for a good pinch of sugar, but if you're using corn that's especially sweet, you may not even need it.
News Feed: December 6, 2011
Michael Krondl explains the origins of dessert in his new book, Sweet Invention: A History of Dessert. [NYT]
This year's top cookbooks according to the New York Times. [NYT]
Melting Pot-Inspired Labor Day Menu
Cap off the summer with a Labor Day menu that incorporates some of the country's most delicious culinary influences.
Spicy Tomatillo Gazpacho with Naan Bite and Pickled Jicama
Only in America would tomatillos, mint, naan, and green olives be combined in one extraordinary dish.
Crispy Lamb Ribs with Sherry-Honey Glaze and Minted Yogurt Sauce
These succulent ribs get a piquant and smoky finish from a dusting of
News Feed: August 12, 2011
Activists to promote local food on the first ever Food Day this fall. [UPI.com]
Barbecue techniques spread to European kitchens. [WSJ]
The best appetizers in the Chicago area. [Chicago Tribune]
Is spoiled food not always dangerous to eat? [Slate]
Chill out with these recipes for icy Italian granita. [Boston Globe]
News Feed: July 25, 2011
Chef Kerry Heffernan, star of the Beard House event on invasive species, shows you how to cook lionfish. [CNN]
News Feed: July 12, 2011
Auctioning off crumbs from Dame Judi Dench’s croissant. [Bon Appétit]
A uniquely American cuisine—in Chile, that is. [Atlantic]
How to be a smart wine shopper. [SE]
Delectable sandwich recipes that will
Recipe: Corn Fritters
With just two weeks of summer to go, we're clinging to the season with these addictive beer-battered corn fritters from Eric Warnstedt, chef/owner of Hen of the Wood in Waterbury, Vermont. The recipe employs the most satisfying stuff of hot-day dining (corn, beer, and deep-frying), so make a big batch for your end-of-summer sorrows. (Just keep those tears out of the frying oil, or you'll really be sorry.)
Recipe: Chilled Corn Soup with Scallion Toasts and Smoked Salmon
We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.
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