What We're Reading: July 15, 2014

Chocolates

 

The Lindt empire expands with the acquisition of Russell Stover. [NYT]  

 

'Agrihoods' are the latest trend in suburban living. [Smithsonian

 

A mysterious Canadian berry comes to Michigan. [NPR

 

How astronauts eat: the story of the space tortilla. [CNET

 

Trouble brews in the ketchup kingdom as a newcomer tries to unseat Heinz. [... Read more >

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What We're Reading: June 23, 2014

Whiskey

 

New state legislation weighs definition of Tennessee Whiskey. [NPR

 

Lovers of profanity mourn the end of Kitchen Nightmares. [Eater

 

POTUS announces a plan to save the honey bees. [CNN

 

IBM's supercomputer Watson teams up with the Institute of Culinary Education to see if computers can cook. [National Geographic

 

Wasted school lunches find a happy ending in Staten Island. [... Read more >

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Recipe: Popcorn Ice Cream

Recipe for popcorn ice cream, adapted by the James Beard Foundation

 

To make this sweet-and-salty frozen treat, Boston-based chef Andy O.C. Husbands prepares fresh popcorn on the stovetop, then combines it with custard and lets the mixture infuse overnight. The next day, after the ice cream base is almost fully churned, Husbands sprinkles in sea salt to complete this whimsical dessert–snack food hybrid. 

 

Get the recipe here. 

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Recipes from the Best of Best: Patrick O'Connell's Truffled Popcorn

 

Here's some popcorn that you'll want to make for occasions in addition to a new Netflix sleeve arriving in your mailbox: from the Inn at Little Washington's Patrick O'Connell (who took home our Outstanding Chef award in 2001), this snack is souped up with truffle oil, a fat knob of butter, Parmesan cheese, and parsley. If you happen to have a fresh truffle lying around (hey, you never know), go ahead and shave some of it on top, too.

 

Get the recipe here.

 

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This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so... Read more >

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Eye Candy: Ovaltine Kulfi

Ovaltine kulfi Pastry prodigy Pichet Ong served three desserts at our Valentine's Day dinner. One of them was this malted kulfi, which was topped with caramel popcorn, spiced chocolate sauce, and muckwa confetti. (Kulfi is India's answer to ice cream; muckwa is candied fennel seed.) See more photos of the seductive dinner here. (Photo by Bobbi Lin)

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Ask a Chef: Jeremy Culver, what is your favorite Halloween candy?

“Definitely not those popcorn balls they used to give to me as a kid. But I do love mini butterfingers.” –Jeremy Culver, Fulton, NYC

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