The ups and downs of lobstering in Long Island. [NYT] Websites for connoisseurs of menu design, candy bars, and more. [Grub Street] We've read that eating bugs is now trendy, but is it also the new frontier in sustainable cuisine? [New Yorker via Grub Street]
this Cajun-style recipe from Louisianan chef Scott Varnedoe, scallops are hugged in a porky crust of powdered cracklings, then napped with a buttery Tabasco sauce. Varnedoe plays up the porcine factor by adding candied shards of smoky tasso ham, a regional specialty that's woefully hard to come by beyond Bayou Country, but thick-cut sliced bacon or pancetta work well in its place. Get the recipe here, and don't forget to serve some of
this elegant and mellow sorbet from Ty Bellingham of New York's Kittichai. The icy treat gets its breezy, floral character from jasmine and Earl Grey tea leaves, while coconut milk adds a refreshing sweetness. Get the recipe here. Looking for more ways to cool down? We've got more frozen dessert recipes here.
A day in the action-packed life of Danny Meyer. [NYT] Meet BakeBot, the chocolate chip cookie-baking robot. [The Kitchn] Tomato recipes that make the most of those farmers' market heirlooms. [Chow] The science behind adding eggs to cake batter.
A Salute to Chile Peppers Calling all hotheads: don’t miss this spectacular salute to the chile pepper prepared by Nicholas Farina, the chef and owner of Verdad, a Latin American tapas bar. An alum of some of the Northeast’s top kitchens, Farina will explore all the nuances of the mighty chile by incorporating different varieties into each course of this flavor-packed menu. Tuesday, August 9, 7:00 P.M. Southern Flavors Meet Oregon Wines A 2011 JBF Award semifinalist, Lee Richardson trained at revered New Orleans restaurants like Nola and
turmeric and cinnamon–peppered pork dumplings arrive at the table with a fiery sauce that will tempt even the most self-restrained eater to double dip. Get the recipe here.
click here to make your reservation. Hors d’Oeuvre Big-Eye Tuna Pizza with Spicy Chile Aïoli Hamachi Ceviche wi
Hyper-realistic food-themed covers for iPhones. [Toxel] A handy map that explains the world food crisis—and shows how you can help. [Bon Appétit] Honey pairings for everything from onions to milk to chocolate chip cookies. [Saveur] Mockt
The Haul: green beans, dill, Japanese eggplant, zucchini, yellow squash, cipollini onions, carrots, garlic, kohlrabi, Walla Walla onions, peaches, nectarines, blueberries
The Menu Ideas: