Daily Digest: April 17, 2013

Is the cupcake market finally crashing? [WSJ]
Under financial duress, Italians turn to the pleasures of home baking. [NPR]
Why some leftovers just taste better than others. [Chicago Tribune]
Meet the master behind sriracha, David Tran of Huy Fong Foods. [LAist]
Should gluten really be avoided? [Boston Globe... Read more >
News Feed: April 25, 2012

A sixth grader challenges his family to cook and eat healthier meals. [NYT]
A possible new case of mad cow disease in California raises concerns about food safety. [Chicago Tribune]
Prepping breakfast at night makes mornings easier for night owls. [NPR]
A foolproof method for making perfect rice. [GT]... Read more >
Recipe Roundup: Thanksgiving Leftovers
We had so much fun last year coming up with ideas for Thanksgiving leftovers that we thought we’d revisit the topic with a list of some of the best leftover-loving recipes out there.
David Chang’s Soy-Braised Turkey, Mashed Potato Spring Rolls, Spicy Brussels Sprouts with Mint [F&W]
Indian-Spiced Turkey Lentil Soup, Cranberry-
News Feed: November 23
Stuffed squash is an autumnal delight. [SE]
Thanksgiving leftovers we can get behind. [Grub Street NY]
Don't forget about cranberry sauce. [Atlantic]
Thanksgiving menus circa 1900. [New Yorker]
Add some festive bubbly to your celebration. [Saveur]
Quick Bites: Thanksgiving Leftovers

Turkey making you too tired to cook? Here are some easy day-after ideas for using up Thanksgiving leftovers.
Mashed Potato Pancakes
Mix leftover mashed potatoes with finely diced ham, shredded Parmesan, and one egg. Chill mixture and then mold into small patties. Dip each patty into flour, then beaten egg, and then bread crumbs and panfry in vegetable oil over medium-high heat until golden brown.
Stuffing Hash
Fry leftover stuffing in olive oil until crisp. Top with a poached egg.
Curried Turkey Salad
Mix 3/4 cup plain yogurt with 2 tablespoons curry powder, 1 tablespoon red wine vinegar, and salt and pepper to taste. Combine with 3 cups cubed turkey, 1/2 cup shredded carrot, ½ cup shredded cucumber, and 1/4 cup dried cranberries. Garnish with chopped cashews.
Cranberry Cheesecake
Top cheesecake with chilled cranberry sauce.
Turkey Lettuce Wraps
Saut
News Feed: October 7
Foraging in the wilderness of San Francisco Bay. [WSJ]
Award season: Michelin vs. Zagat. [Grub Street]
Zagat reveals Brooklyn as foodie hotspot. [Daily News]
What happens to the leftovers when restaurants shutter. [Atlantic]
A discussion on Nordic cuisine with Rene Redzepi. [The World]
News Feed: November 30
How to make holiday punch with Erick Castro [Chow] For Boston brewers who craft extreme beers, the sky's the limit. [Boston Herald] Don't be overly ambitious when recycling your Thanksgiving leftovers. [Slate] Bad news for the cupcake weary: the cupcake boutique trend won't fade away anytime soon. [NYT]Categories
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@beardfoundation
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
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