What We're Reading: August 20, 2015

 

Sweet, creamy, and tropical: devour this winning coconut cream pie recipe at home. [Food 52]

 

Politics aside, Myanmar offers a wide range of native delicacies. [NYT]

 

Vikings bravely paved culinary roads before us, one glass of bjorr at a time. [MUNCHIES]

 

Fast and cheap: brew your own lip-puckering sour beer at home. [Serious Eats]

 

Say hello to oocha: the mellower younger sister of matcha. [... Read more >

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What We're Reading: February 17, 2015

 

New science suggests java-heads should save their morning coffee for after 9:30 A.M. [Mother Jones]  

 

Green tea matcha latte is the new PSL, so what's so special about matcha? [Eater

 

Running your own brewery means far more than an endless supply of free beer. [Yahoo! Food

 

Break out your Mardi Gras beads with this recipe for shrimp gumbo. [Food 52]

 

Carl's Jr. jumps on the sustainable sourcing bandwagon with its new grassfed burger. [... Read more >

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What We're Reading: January 15, 2015

 

Pizza Hut guarantees celiac safety with two new gluten-free pies. [NYT

 

Before you start home-brewing, make sure you have these equipment essentials. [Food52

 

Need a last-minute dinner party dessert? Serious Eats swoops in with an emergency elegant fruit mousse. [Serious Eats

 

The truth behind the crab stick inside your California roll. [HuffPo

 

Top chefs wax rhapsodic on their favorite fast food burgers. [... Read more >

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Recipe: Kyoto Matcha Custard

Last month at the Beard House, John J. Shirley, executive chef at the New York Athletic Club, designed and served a menu that showcased the versatility of tea in cooking. We loved his simple but elegant custard perfumed with matcha, a fine green tea that's central to Japanese tea ceremonies. Consider it for an unexpected, luxurious dessert course at your next dinner party. (Chef Shirley uses matcha from Kyoto, but any matcha will do.)

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