Kid-Friendly Food Everyone Will Want to Eat

 

In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.

 

But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even... Read more >

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What We're Reading: August 4, 2014

Sundae

 

Dominique Ansel is at it again with a canned ice cream sundae. [Grub Street

 

It's a boat, it's a food truck, it's Nauti Foods! [Washington City Paper

 

José Andrés shares his top watermelon recipes for perfect summer treats. [National Geographic

 

South Korean activists send a sweet peace offering to North Korean factory workers. [Food Beast

 

The lowdown on heirloom tomatoes. [... Read more >

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What We're Reading: July 8, 2014

Tomatoes

 

Chefs weigh in on the difference between cherry and grape tomatoes. [Food Republic

 

The growing market for raw milk leads producers to seek regulations. [NPR

 

Forget kugels and knishes: Syrian Jewish cooking isn't something you'll find in a New York Deli. [PRI

 

Chaos surrounds India's "water ATMs," as a drought worsens in New Delhi. [CNN

 

Not just the perfect picnic food: watermelon has great health benefits. [... Read more >

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Recipe Roundup: Southern Seafood Spectacular

Recipe for Cornmeal-Crusted Oysters with Sriracha Rémoulade, adpated by the James Beard Foundation

 

Make yourself a pitcher of sweet tea to sip alongside this Southern-inspired menu of fried oysters, sweet olive-oil poached shrimp, a spicy crayfish ragout, and a towering coconut cake. Porch swing not included.

 

Cornmeal-Crusted Oysters with Sriracha Rémoulade

You'll want to dip everything in your fridge into the spicy, lime-spiked mayo that accompanies these crisp fried oysters.

 

Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Butter beans are a Southern staple, but lima beans make a fine substitute.... Read more >

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In Season: Tomatoes

tomato recipes, curated by the James Beard Foundation

 

Remember a few years ago, when tomato blight pretty much wiped out the harvest throughout the East Coast, and nary a Caprese salad was made the whole summer? This year is pretty much the opposite of that, tomato-wise. Our CSA box this week was loaded with six pounds of sweet red and yellow tomatoes, and apparently there are many more to come. Bring it, we say.

 

How to Store: Do not refrigerate tomatoes. We repeat: do not refrigerate tomatoes—keep them at room temperature. Refrigerating tomatoes damages the fruits’ membranes and their flavor-producing enzymes, rendering them mealy and tasteless. Fresh tomatoes stored in a bowl on the kitchen counter should keep for a few days to a week.

 

How to Cook: When tomatoes are at their peak, it feels like a shame not to eat them in their purest form: sliced, liberally drizzled with olive oil, and sprinkled with sea salt and a few torn basil leaves. But take advantage of this... Read more >

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Recipe: Oysters with Spicy Tomato Granité

 

We have Long Island–based chef Lia Fallon to thank for this inspired garnish for raw oysters. She slow-roasts plum tomatoes until they're lightly caramelized, then blends them with vodka, horseradish, Worcestershire sauce, lemon juice, and Tabasco. (If the combination sounds familiar, that's because it's the classic recipe for an invigorating Bloody Mary.) The purée is then frozen and flaked with a fork, resulting in a bracing ice that adds a spicy punch to briny bivalves. 

 

Get the recipe here

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