News Feed: August 15, 2011
A boat-to-table initiative in Rhode Island. [NYT]
Six chefs weigh in on their favorite summer pasta dishes… [WSJ]
…while Bon Appétit introduces a new, pasta-centered iPad app. [Bon Appétit]
Shake up your end-of-summer ice cream repertoire with these DIY treats. [Chow]
Restaurant dishes made low fat: can diners taste the difference? [LAT]
News Feed: August 8, 2011
A day in the action-packed life of Danny Meyer. [NYT]
Meet BakeBot, the chocolate chip cookie-baking robot. [The Kitchn]
Tomato recipes that make the most of those farmers' market heirlooms. [Chow]
The science behind adding eggs to cake batter
News Feed: July 21, 2011
Somalia, Kenya, and Ethiopia faced with famine. [NPR]
Large-scale sustainable farming in Iowa. [Mark Bittman]
Bloggers on the hunt for cheap food. [NYT]
It's time to take pretentious mixologists down a peg. [Bon Appétit]
You know you want more reasons to use that blowtorch. [Chicago Tribune]
Ice Cream, Sorbet, and Gelato Recipes
Grand Marnier–blueberry ice cream
News Feed: April 29, 2011
Is shark fin soup on the decline? [Gothamist]
Learn the formula for great garam masala. [NPR]
Corby Kummer on pretzels. [Atlantic]
The cult of calf's liver. [WSJ]
Lunch options in downtown Los Angeles. [LAT]
Recipe: Geoffroy Deconinck's Maple Ice Cream
A good quality, extra dark maple syrup stars in this this ice cream from Maine chef Geoffroy Deconinck. Mound a scoop atop Belgian waffles, build a Québécois-style float, or drop a bit in your coffee.
October's Best Recipes
Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month:
Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party.
Brunswick Stew
Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.
Recipe: La Condesa's Rosemary–Brown Butter Ice Cream
We're loving this soulfully sweet ice cream from the team at Austin's La Condesa. Made with brown sugar and nutty beurre noisette, it's the perfect candidate for stewed or baked fall fruits à la mode.
News Feed: September 9
A new bakery from JBF Award winner François Payard is about to open. [WSJ]
The San Francisco Foodshed Project tries the strengthen the farm-to-table connection. [WSJ]
What our inner child has always wanted: buying cereal marshmallows in bulk. [Cereal Marshmallows]
Farm internships are on the rise. [NYT]
José Andrés makes the case for school lunch
As the Frozen Custard Churns
Where I grew up there were two seasons: frozen-custard season and no-frozen-custard season. Maine summers were all about our semi-weekly trips to Hodgman’s, which is open for business only from Mother’s Day to Labor Day. Sitting in the back of my parents’ Subaru, I knew we were halfway there when we passed the peeling wooden church.
Fast-forward to last summer, when I visited Hodgman’s for the first time in years, this time accompanied by friends and fellow New Yorkers. Not much had changed. The stand still bears a sagging awning that shelters dogged customers on rainy evenings. The menu is the same, too. It features parlor standards with sprinklings of Northern parlance (jimmies) and regional specialties (like the “tin roof.”)
My expectant friends plied me with questions: What’s the best flavor? How are the sugar cones? What the heck is a tin roof? (A sundae topped with chocolate syrup and peanuts.) Oh, and what is frozen custard, anyway?
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