News Feed: June 6, 2011
Chefs share their recipes for juicy, sloppy, finger-licking-good burgers. [WSJ]
Menu for a quintessential pique-nique. [Saveur]
Sam Sifton's summer cookbook roundup. [NYT]
The Bloody Mary deconstructed. [SE]
News Feed: May 26, 2011
Nancy Silverton shares her secrets for great focaccia. [LAT]
Koreans take their snack pairings for alcoholic drinks very seriously. [LAT]
Anita Lo's guide to the outdoor cookout. [WSJ]
Study days food in NYC actually cheaper than eother parts of America. [WSJ]
What happened to posting calorie counts for cocktails? [Atlantic]
News Feed: May 23, 2011
It's time for the cupcake craze to die. [WSJ]
Yuzu is a multitasker in the pantry. [WSJ]
Bloody Marys outgrow their hair-of-the-dog status. [WSJ]
News Feed: January 7, 2011
Frank Bruni spotlights three perfectly balanced cocktails. [NYT]
Brighten up dreary winter days with these vibrant soups. [The Kitchn]
Ethical chicken farming. [Atlantic]
Brave the elements and do some winter grilling. [SE]
Teriyaki gets a makeover. [WSJ]
News Feed: November 18
A farmer explains why heritage turkeys are worth the cost. [Atlantic]
A twist on Thanksgivng tradition, starring with macaroni and brie. [HuffPo]
Bon Appétit's favorite cookbooks of 2010. [Bon Appétit]
Why not grill your bird this Thanksgiving? [LAT]
News Feed: September 2
How can drinking extend your lifespan? [Slate]
Whiskey essentials. [SE]
Labor Day eats throughout America. [Zagat]
Spend less time over the grill this weekend with minimal-labor recipes. [SE]
Discovering cultural identity through food. [NPR]... Read more >
News Feed: July 28
Parade’s synopsis on the dishes and cars seen at Chefs & Champagne this past weekend. [Parade]
How HipHamptons cooled down at C&C. [HipHamptons]
Can eating insects go mainstream in the West? [BBC]
Heritage chickens are making a comeback in restaurants and home kitchens. [Chicago Tribune]
Five rules for improving your
News Feed: July 7
Tips to reduce your food waste. [Slate]
Adventurous cooks look to farmers’ markets for rare ingredients. [Boston Globe]
Directions for grilling up those grass-fed burgers. [Oregonian]
Healdsburg is the new foodie destination in Northern California. [LAT]
The food Mark Twain loved.
News Feed: July 1
Ask a Chef: Everything You Ever Wanted to Know About Grilling
At this month’s Beard on Books, authors David Joachim and Andrew Schloss gave us a lesson in the science of the grill. We also asked them some of our burning questions (pun intended) about the technique. Curious about the pros and cons of gas vs. charcoal grilling? Looking for a great dry rub recipe? Want tips on grilling different cuts of meat—as well as fruits and vegetables? Have a look at their generous responses below, and impress your friends with your newfound grilling wisdom at your next cookout.
There are countless gas grills out there. Is there something specific we should look for when purchasing a new one?
Look for a grill that's big enough to handle your average grilling session. If you ever want to grill-roast a whole turkey or other large roast, the grill should have a total area of at least 600 square inches (or 22 inches
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A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
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