What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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What We're Reading: August 5, 2015

 

Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater

 

Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn

 

Fight the heat wave with these spicy recipes. [Serious Eats

 

No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

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What We're Reading: August 4, 2015

 

The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure

 

Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52

 

Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh

 

The physics behind soggy cereal. [MUNCHIES

 

What does a human longevity expert cook for dinner? [... Read more >

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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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