What We're Reading: January 20, 2015

 

David Chang says ramen is dead. [Lucky Peach

 

Cat cafés are so 2014: get your pet on at the new Dog Cafe opening in L.A. in February. [FWF

 

The European Union has approved new legislation that will let EU member states independently decide if they want to grow GMO crops. [Yahoo! News

 

Explore these potential spots for urban agriculture and renewal in your own backyard. [Civil Eats

 

Even after a century, vegans and vegetarians still go nuts for Braggs Liquid Aminos. [... Read more >

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What We're Reading: January 14, 2015

 

Eleven breakfast-for-dinner recipes. [BA]

 

Creative hacks for making your favorite dishes vegan. [HuffPost]

 

Not into your not-so-gourmet airplane meal? It's because of your taste buds. [BBC]

 

Demystifying the hype of ancient grains. [FWF]

 

How "minifasting" may actually boost immunity and health. [NPR]

 

Is porridge the new hip Brooklyn breakfast? [... Read more >

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What We're Reading: January 6, 2015

 

A new fuel for Oil Country: Texas breaks into the olive oil business. [Bloomberg

 

As the popularity of dogs as pets rises in Vietnam, cooks are increasingly turning to “imitation dog” dishes. [The Atlantic

 

The Hudson Valley Farm Hub aims to reinvigorate mid-size farming. [Civil Eats

 

What does the man behind the world’s best restaurant do after it closes? A glimpse into Ferran Adria’s future. [NYT] ... Read more >

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What We're Reading: December 2, 2014

 

Check out these oyster pearls of wisdom. [FR

 

How a vegan butcher shop works. [Eater

 

Love Girl Scout cookies? You can now buy them online. [NYT

 

The internationally popular potato. [First We Feast

 

Up your pickle game with this secret ingredient. [Zester Daily

 

McDonald’s: now coming to a church near you? [... Read more >

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What We're Reading: November 13, 2014

 

The tumultuous history of french fries and ketchup. [HuffPost

 

It’s not just for your pancakes: chefs weigh in on maple syrup. [Serious Eats

 

If healthy food was as convenient as junk food, would we eat more salad? [The Atlantic

 

Give vegan baking a try with this guide to egg replacers. [Food52... Read more >

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What We're Reading: October 7, 2014

 

Artisanal Pop-Secret: Heirloom popcorn is on the rise. [NYT

 

Dirty Candy’s Amanda Cohen explains explores the lack of trust between diners and restaurants. [Eater

 

A statistical breakdown of vegetarians and vegans in the U.S. [Jayson Lusk

 

How will synthetic biology play into the GMO debate? [NPR

 

Get the down-low on the 31 Flavors at Baskin Robbin’s Scoop School. [... Read more >

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What We're Reading: July 9, 2014

 

Crumbs Cupcakes shutters all of its stores as the company teeters on the edge of bankruptcy. [HuffPo]

 

Could a little-known Moroccan fig liquor be the next Smirnoff? [NPR

 

New studies call the supposed benefits of fish oil into question. [Live Science

 

Louisiana spent nearly $1.3 million on food stamps for deceased individuals. [The Times-Picayune] ... Read more >

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Recipe Roundup: Pizza

 

The perfect weeknight dinner? Pizza. And not the kind that comes in a cardboard box. If you make the dough ahead of time, homemade pizza comes together very quickly: just crank up your oven, roll out the dough, throw on some toppings, and you'll be sitting down to a takeout-free meal in 10 to 12 minutes.

 

Quick Pizza Dough
This easy recipe can be made entirely in an electric mixer and yields enough dough for two 14-inch pizzas or four 10-inch individual pies.

 

Pizza with Prosciutto and Arugula
Lightly dressed arugula and salty prosciutto top this pie from Wolfgang Puck. The chef puts a teaspoon of honey in his dough, but the dish would work just as well with the dough recipe featured above.

 

Pizza Margherita... Read more >

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