Lunch: It's Not Just for Kids
It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:
Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]
Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.
Miso-Marinated Pork Bento [Just Bento]
Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >
News Feed: April 26, 2012
Miso adds a kick of umami to these unexpected recipes. [BA]
Is breakfast cereal helping or hurting in the fight against obesity? [The
Atlantic]
Eat your way through Copenhagen's vibrant food scene. [CNN]
A website geared toward female business travelers helps women find dining companions. [Chow]... Read more >
News Feed: March 9, 2012
Mark Bittman's love letter to miso. [NYT]
Pasta pairings 101. [Guardian]
Vanity Fair takes on the pantries of 20-somethings. [BA]
JBF's new book, Best of the Best, features chefs' iconic dishes. [HuffPo]
Market Haul: October 31
This week’s haul is a cornucopia of greens: broccoli, broccoli rabe, escarole, collards. To avoid getting overwhelmed, it’s never a bad idea to wash and blanch your greens all at once so they’re ready to go throughout the week. For those of you haven’t tried Japanese salad turnips, they’re sweet and juicy and absolutely delicious eaten raw in salads or quickly braised, as in the recipe below. Eat their tops as you would any greens—we’re partial to a simple sauté with olive oil and garlic.
The Haul: Sweet potatoes, broccoli rabe, escarole, salad turnips, collard greens, broccoli, and Mutsu and Cameo apples
The Menu Ideas:
Parmesan-Roasted Broccoli [Barefoot Contessa]
The recipe that will
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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