What We're Reading: May 14, 2015

 

From samosa to sambar: an introduction to the regional nuances of Indian cuisine. [Food52

 

As the temperature climbs, indulge in the simple pleasures of the picnic. [NYT

 

Even if you’re not confident with your pastry skills, anyone can make a homemade Graham cracker crust. [Sally’s Baking Addiction

 

Skip the Jello and make your own instant pudding... Read more >

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What We're Reading: March 24, 2015

 

Facing down that pile of kumquats you grabbed at the farmer’s market? Add some zest to your diet with one of these recipes. [Food 52

 

Is that dessert a pudding, custard, or mousse? [CakeSpy

 

Toss out your balsamic and discover how sherry vinegar can revolutionize your cooking. [Serious Eats

 

From banana–curry to emu–kangaroo, there seem to be no rules when it comes to pizza toppings across the globe. [FWF

 

Despite new regulations in Europe and the U.S., a new study predicts antibiotic use in livestock will rise by 67... Read more >

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What We're Reading: September 25, 2014

 

When it comes to holiday challahs shapes, round is just the beginning. [NPR

 

The funky history behind Gorgonzola. [MUNCHIES

 

NYT Staffers weigh in on their favorite kitchen tools. [NYT

 

A Japanese gadget will magically turn your eggs into... Read more >

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Valentine's Day Recipe: Chocolate Budino with Candied Hazelnuts and Grapefruit

Recipe for Chocolate Budino with Candied Hazelnuts and Grapefruit, adpated by the James Beard Foundation

 

Not a fan of cramped tables and half-baked prix fixe menus on Valentine's Day? We don't blame you, especially if you're game to make this elegant Italian pudding from Bob Truitt, who oversees the dessert program at Marea and other restaurants in Michael White's Altamarea Group. The budino alone is wonderful, but accessorizing it with the Campari-scented grapefruit peel and toasted, sugar-slicked hazelnuts makes it worthy of a white tablecloth.

 

Get the recipe here.

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Recipe: Butterscotch Pudding

 

Enriched with butterscotch chips and a scotch-spiked caramel, the flavor in this luxurious pudding, which comes from the menu at Cambridge's Catalyst, runs deep. Get the recipe here.

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Recipe Roundup: Holiday Dinner Menu

Chilled Oysters with Cucumber Water

This Christmas, forget the goose and sticky pudding and serve this decadent, nontraditional menu instead. This meal would also be perfect for an intimate New Year's Eve dinner party. Chilled Oysters with Cucumber Water Sweet and briny oysters on the half shell are paired with a spicy cucumber–ginger mignonette. Fennel and Arugula Salad This light, lemony salad can be taken to the next level with a pinch of fennel pollen and a little smoked sea salt. Lobster Stew An indulgent, yet homey, main course from Canal House's Melissa Hamilton and Christopher Hirsheimer.

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Recipe: Double Chocolate Pudding with Sea Salt and Olive Oil

Double Chocolate Pudding with Sea Salt and Olive Oil

To make this sinfully rich chocolate pudding as good as it can be, use a high-quality brand of cocoa powder, like Valhrona, a 66-percent semisweet chocolate, and an intensely flavored extra virgin olive oil. Get the recipe here.

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Valentine's Day Dessert Roundup

Michael Schwartz's recipe for Meyer lemon pudding cakeMichael Schwartz's Meyer lemon pudding cake

Happy Valentine's Day, folks! In case you missed them, here are all of the totally sweet desserts we featured last week: Shuna Lydon’s Rose Petal–Vanilla Bean Shortbread We'd be thrilled to receive a box of these floral and crumbly cookies in place of the run-of-the-mill bouquet. Michael Schwartz’s Meyer Lemon Pudding Cake This lofty, soufflé-like treat is a cinch to prepare, which means you can spend more time with your special someone.

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