What We're Reading: August 3, 2015

 

How brisket became king of the barbecue world. [FWF

 

Cookies and cream canvas: Oreos become the medium for edible works of art. [Mental Floss

 

Americans may finally be changing their eating habits, as new data suggests caloric consumption has decreased for the first time in decades. [NYT

 

Experts anticipate that the World Health Organization will announce a link between red meat and cancer this fall. [... Read more >

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A Simple Korean Supper

Korean-Style Clams
 

Korean food has been a player on the national food scene ever since David Chang started serving kimchi rice cakes to hungry hordes at Momofuku Ssäm Bar, but with today's New York Times review of upscale Korean restaurant Jungsik, it has officially arrived. Mark the occasion with this meal, which comes together relatively quickly with a little bit of planning. Pair it with a bottle of good Korean beer and serve fresh fruit for dessert. Korean-Style Clams Chef Joe Isidori usually serves this

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Recipe Roundup: October 21, 2011

lentilsThe 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! Fines Herbes Omelet [NYT] Think you know how to make an omelet? Unless you’re Jacques Pépin, there's always room for improvement. Carrot and Lentil Soup [Leite's Culinaria] Red lentils add body and depth to this vibrant-hued Aryuvedic soup.

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