Daily Digest: February 7, 2013
Did Neanderthals make soup? [NPR]
Cheese factory catches fire during Montreal's Poutine Week. [Global Montreal]
Vancouver publisher releases a comic book about Julia Child. [Chicago Tribune]
The latest sketchy food substance: nanoparticles. [NYT]
... Read more >
November's Best Recipes
Here are our recipe tester's favorite recipes from November:
Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes
Grape season is over, but nevermind: there's still plenty to like about this hearty, Italian-inspired soup.
An umami-rich center of goat cheese and soy sauce lurks in these panko-crusted fritters.
Marc Forgione borrows a bottle of Angostura bitters from behind the... Read more >
Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes
"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.
Recipe Roundup: October 9, 2012
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! Here’s what we’ve been eyeing this week.
Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]
This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.
Swordfish with Sweet and Hot Peppers [NYT]
Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >
Recipe Roundup: Winter Squash
Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.
Butternut Squash Soup with Curried Pears and Toasted Pecans
Everyone has a favorite butternut squash soup. This one will be yours.
Pumpkin Soufflé with Parma Ham Chips
This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.
... Read more >
Recipe: Peanut Soup with Grilled Peaches
Customers may flock to Chicago and Destin, Florida's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We recently enjoyed his lightened take on peanut soup, a recipe that's rooted in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.
Recipe: Corn Bisque with Crema
Grilled ears of corn, caked in butter, lime juice, and chili powder, are one of summer's greatest, messiest backyard treats. But for gatherings that merit food with more finesse, Brian Roche of Boston's Lolita Cocina & Tequila Bar has translated that winning Mexican formula into an elegant bisque. He keeps the ingredient list short, letting the corn's flavor sing loud and clear. The recipe does call for a good pinch of sugar, but if you're using corn that's especially sweet, you may not even need it.
News Feed: June 1, 2012
Taste of Chicago announces its restaurant lineup. [Chicago Tribune]
Twelve summer soup recipes, no heat required. [NYT]
One food editor's New York bucket list—what would yours be? [SE]
How to properly measure flour if you don't have a scale. [Saveur]
The best new barbecue joints across America. [F&W]... Read more >
Recipe: Chilled Watermelon Soup with Mint and Ginger
Even though splitting open a watermelon before it's officially summer feels like sacrilege, we're thankful that this chilled watermelon soup from Las Vegas–based chef Carla Pellegrino has come to rescue us from the recent spike in temperature. Made with blended frozen watermelon and served with a mound of crushed ice in its center, this dish will cool you to the core. Get the recipe here.
Recipe: Gigantes Soup with Feta Cheese, Olives, and Olive Oil
In this unfussy soup from Greek cuisine maven Maria Loi, gigantes—a sizable, ivory bean that's widely used in Greek cooking—commingle with everyday vegetables to make a creamy and satisfying soup. Get the recipe here.
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