News Feed: December 8, 2011
The Los Angeles Times picks great cookbooks for holiday gifts... [LAT]
...as does the Chicago Tribune. [Chicago Tribune]
The best hand mixers for making all those holiday cookies. [WSJ]
An interview with cheesemaker Soyoung Scanlan of Andante Dairy. [Gilt Taste]
Fruitcakes that actually taste good. [Chow]
Recipe Roundup: October 17, 2011
The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!
Glowing Halloween Punch [Chow]
Quinine in tonic water glows a fluorescent blue when exposed under black lights.
Croissant Bread Pudding [LAT]
Croissants replace bread in a savory twist on bread pudding from La Boulange in San Francisco.
News Feed: November 11
John T. Edge on Greenberg Smoked Turkey. [NYT]
Ten pumpkin recipes, none of them pie. [Atlantic]
The best punches in New York. [TONY]
James Beard Award winners join Nashville's biggest stars. [CMT]
A new peanut sheller energizes developing economies. [NPR]
News Feed: October 15
The most influential food trucks. [HuffPo]
Punch's revival. [NYT]
Water makes a difference in whiskey. [Chow]
Adventure to Priorat. [WSJ]
Why taro root is worth the effort. [SE]
News Feed: November 30
How to make holiday punch with Erick Castro [Chow] For Boston brewers who craft extreme beers, the sky's the limit. [Boston Herald] Don't be overly ambitious when recycling your Thanksgiving leftovers. [Slate] Bad news for the cupcake weary: the cupcake boutique trend won't fade away anytime soon. [NYT]Categories
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@beardfoundation
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
Don't miss our next Dining + Design panel, featuring JBF Award winner @andrecarmellini, tomorrow @TheNewSchool! http://t.co/CRfBNcPoEp
Listen to this @TasteMattersHRN podcast to learn about neurogastronomy, the science behind how we perceive taste: http://t.co/xOFvdXr4Xy
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
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