Sam Sifton on adobo. [NYT] Starbucks unveils its new logo. [Slate] Which creepy crawlers are safe to eat? [Slate] Hank Shaw's tips for identifying safe wild mushrooms. [Atlantic] Why don't more winemakers go organic? [LAT] Yet mor
This playful pork-belly appetizer features some disguised garnishes; your guests will be pleasantly surprised when they take a bite.
Effective diets to cancel out holiday gluttony. [Hungry Beast] First-world foodies' interest in quinoa energizes Bolivian economy. [Grub Street] Restaurants downsize in 2011. [Atlantic]
a dessert recipe that won't make you feel like you've cheated on your resolution to eat better. Just grab a few crisp Bosc pears and roast in a cinnamon- and clove-scented fruit juice until browned and puckered.
Dunkel: fun to say, easy to drink. [NYT] A tradition of Turkish delights in Hollywood. [LAT] A post-holiday menu to whip you into shape. [Chow] Food-safety bill signed, but questions about funding remain. [Atlantic]
The recipe makes enough for a Sunday Supper for eight.
Tips on buying produce from rain-plagued West Coast farms. [LAT] For the perfect cup of tea, look to George Orwell. [Slate] A guide to whole grains. [Chow] Francis Lam resolves to not eat cheap chicken in 2011. [Salon] The Boston Globe editors share their most memorable dishes of 2010. [Boston Globe]
Ana Sortun's delicious recipe for fattoush—an Arabic salad made with vegetables, pita, and sumac—is helping us stick to our resolutions...at least for another day or two.
Tennessee Pearl Deemed “first class” by the New York Times, Chattanooga’s St. John’s Restaurant is as timeless and elegant as the state’s gemstone, the pearl. We’re pleased to welcome executive chef Daniel Lindley, a Gramercy Tavern alum and two-time JBF semifinalist, and winemaker Chris Bratcher to their Beard House debuts. Friday, December 31, 9:00 P.M. New Year’s Eve Celebration Ring in the New Year with good cheer and great food at our annual New Year’s Eve dinner! With L’Atelier de Joël Robuchon alum André Marrero and fellow FCI talents in the kitchen, this year’s party promises to be the most festive yet. For details and reservati