Daily Digest: April 18, 2013
Your date's not a lush: it could be his whiskey-scented cologne. [HuffPo]
What top toques eat on the down low. [WSJ]
Euphoria-inducing hot sauces use the world's hottest chile. [F&W]
Daily Digest: April 2, 2013
How to raise your own chickens, from incubating to hatching. [Gizmodo]
Study: eating fish may help you live longer. [NPR]
Distillers recreate George Washington's whiskey. [Seattle Times]
Pizza Hut's latest innovation: the Crazy Cheesy Crust pizza. [Yahoo!]
The best type of milk for cheesemaking. [Chicago Tribune]
Daily Digest: March 11, 2013
Authentic poi hearkens to Hawaii’s past. [NPR]
Philadelphia Restaurateur Judy Wicks, known for social activism, awaits her memoir’s release. [Philly.com]
Jack Daniels and Jim Beam join microdistilleries in producing unaged whiskey. [Slate]
Top Chef’s Beverly Kim now runs a cooking class that doubles as a restaurant. [Chicago Tribune]
... Read more >
News Feed: September 27, 2012
How Greek winemakers and canners are coping with their country's financial turmoil. [NPR]
Women, sales reps, scientists among those who drink the most joe on the job. [NPR]
Waste products from whiskey distilleries could be converted to fuel. [CBS News]
A dramatic reading of Kraft mac n' cheese ingredients. [HuffPo]
... Read more >
News Feed: August 22, 2012
Distillers use new techniques to speed up production of barrel-aged whiskey. [NYT]
How to jazz up late-summer pies. [NPR]
If lobsters are so cheap, why are lobster rolls still so expensive? [Slate]
In oil dispersant research, scientists look to peanut butter, ice cream. [Smithsonian]... Read more >
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: October 7
Foraging in the wilderness of San Francisco Bay. [WSJ]
Award season: Michelin vs. Zagat. [Grub Street]
Zagat reveals Brooklyn as foodie hotspot. [Daily News]
What happens to the leftovers when restaurants shutter. [Atlantic]
A discussion on Nordic cuisine with Rene Redzepi. [The World]
News Feed: September 2
How can drinking extend your lifespan? [Slate]
Whiskey essentials. [SE]
Labor Day eats throughout America. [Zagat]
Spend less time over the grill this weekend with minimal-labor recipes. [SE]
Discovering cultural identity through food. [NPR]... Read more >
Recipe: Sinatra Smash
One of the highlights of the Beard Awards reception was the vast assortment of festive cocktails. Among our favorites was this delicious blackberry and whiskey concoction from Patricia Richards of the Wynn Las Vegas. Here’s the recipe:
4 fresh blackberries
1 ½ ounces fresh sweet and sour mix
¼ ounce Sonoma Vanilla–infused simple syrup
½ ounce Briotett crème de cassis
1 ½ ounces Gentleman Jack Tennessee Whiskey
Muddle the blackberries with the sweet and sour. Add simple syrup, crème de cassis, and whiskey. Shake with ice until chilled, strain over cracked ice in an old-fashioned glass, and serve garnished with a mint sprig.
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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