What We're Reading: December 8, 2014

 

From spam to poke, here are the top local offerings of our 50th state. [Serious Eats]

 

What's on your Starbucks plate may soon be as important as what's in your Starbucks cup. [WSJ]

 

The largest food labor protest in years expands nationwide. [CBS]

 

Can Doritos and salads occupy the same vending machine? A look at healthy convenience food. [NYT]

 

A guide to all the layers of the humble onion. [... Read more >

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Recipe: Braised Pork Cheeks with Three-Onion Ragoût

Chef Sondra Bernstein's recipe for braised pork cheeks with three-onion ragoût, adapted by the James Beard Foundation

 

This allium-abundant recipe from Sondra Bernstein, who cooks "country food with a French passion" at the girl + the fig in Sonoma, features a decadent ragoût made with a trio of onions. Bernstein roasts sweet and cipollini onions to deepen and focus their flavor, creating a rich accessory for the centerpiece of luscious braised pork cheeks. Red pearl onions are quickly blanched to preserve their zesty freshness, which brings a welcome bit of bite to the dish. Get the recipe here.

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