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Recipe Roundup: Cooking for a Crowd

by Anya Hoffman on November 13, 2012

Joanne Bondy's farmer's macaroni and cheese

 

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

 

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

 ... Read more >

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News Feed: July 23, 2012

by JBF Editors on July 23, 2012

ratatouille at Beard House

 

Delicious vegetarian spreads to break the Ramadan fast. [LAT]

 

The best airlines for complimentary snacking. [FoodRepublic]

 

Ice cream sampling technique and etiquette. [SE]

 

Where to procure fresh mozzarella. [NYT]

 

Michael Ruhlman's staple meal adapted for summertime grilling. [Ruhlman]... Read more >

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Eat this Word: Burrata

by jbfauthor on July 13, 2010

burrataWHAT? Cream cheese. On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family. WHERE? Philip Campanella's Summer Sunset Cruise WHEN?

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News Feed: July 8

by jbfauthor on July 08, 2009

The city of Napa, once propelled by booming wine tourism, now faces an uncertain future [LAT] More and more high-end American wineries are struggling to make ends meet [WSJ] How did such a rainy June impact farmers' crops? [NYT] The evolution of mozzarella production in the United States [Atlantic] Top Chef 6 contestants announced [Eater]

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