News Feed: June 4

by jbfauthor on June 04, 2010

How did lobster become a delicacy? [Smithsonian] The NYT’s restaurant critic’s favorite dining spots. [NYT] Cheese that kills. [Salon] Why is beer consumption falling? [Atlantic] All salt is not created

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Recipe: Lobster Tabbouleh

by jbfauthor on April 09, 2010

Chefs Jim Foss and Abdul Hash Housh's give this refreshing, classic Middle Eastern salad the gourmet treatment by adding luscious lobster and a finish of meyer lemon vinaigrette. Served in individual endive leaves, this dish is ideal for a cocktail party.

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Recipe: Hen of the Woods and Maine Lobster with Parsnips and Cider Brown Butter

by jbfauthor on March 26, 2010

For the second part of this week's lobster double header (click here for yesterday's lobster alhinho recipe), we bring you a dish from chef Eric Warnstedt: Maine lobster matched with hen of the woods mushrooms and cider brown butter. Make it this Sunday and put a little luxury in your weekend.

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Recipe: Lobster Alhinho

by jbfauthor on March 25, 2010

At the critically acclaimed Aldea, George Mendes serves refined interpretations of the traditional Portuguese dishes that graced his family’s dinner table. One of our favorite upgrades is the garlic and paprika–loaded shrimp alhinho. We asked Mendes for the recipe, and he was kind enough to share this decadent lobster and artichoke version. Hopefully it will earn a spot in your dinner rotation, too.

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Recipe: Lobster Cappuccino

by jbfauthor on January 14, 2010

Covered in foamed milk and crispy pancetta, this roux-thickened lobster soup is fairly easy to prepare and great for a celebration. If you don't have an espresso machine with a wand for frothing, you can use a spoonful of unsweetened cream in place of the milk.

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Recipe: Icewine and Lobster Linguine

by jbfauthor on January 05, 2010

You know and love maple syrup and have probably heard of poutine, but what about icewine, another import from our neighbors to the north? Made from grapes that have frozen while still clinging to their vines, icewine is a highly concentrated dessert wine that takes a lot of fruit and labor to make (and hence can cost a lot of money to drink). This luxurious seafood pasta dish begs for the splurge, though: the icewine complements the delicate sweetness of lobster meat, while bacon adds a welcome counterpoint. The overall flavor is otherworldly, and we're thanking Jason Parsons of the Peller Estates Winery Restaurant for it.

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The Bookshelf: Canal House Cooking

by Anna Mowry on December 21, 2009

Anna Mowry reports on the debut of the Canal House Cooking series

As we first turned the pages of the winter and holiday issue of Canal House Cooking—the second volume by former Saveur staffers Melissa Hamilton and Christopher Hirsheimer—we were struck by its approachability: an apple pie with an eroding crust, basking in mellow, natural light; red peppers blackening on a flecked and splattered stove top. As the authors write in their introduction, Canal House Cooking is “home cooking by home cooks for home cooks.”

“We are used to styling and shooting food for cookbooks, but when we shoot for ourselves we are quite loose about it,” said Hirsheimer via email. “There is an authenticity about the images because that is what is going on—you are seeing things in real time.”

There is an intimacy to the book as

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