How long do spices really last? [Salon] Pass the Côtes de Gascogne Vin de Pays. [EMD] A guide to spring produce. [Saveur] Sip on a Leland Palmer cocktail this summer. [Bon Appétit] Meet the first mobile slaughterhouse in the Northeast. [NYT]
Tonight's Beard House dinner will introduce diners to the utterly unique cuisine of the Isthmus of Tehuantepec, a narrow stretch of land separating the Mexican gulf from the Pacific Ocean in the southeast of Oaxaca. Ivy Stark of Dos Caminos has designed the menu centering on this largely unknown part of the world, and will be joined in the kitchen by two members of her team, Scott Linquist and Pastry Chef Hugo Reyes. Here's what they will be preparing: Hors d’Oeuvre Molotes de Flor de Calabaza Quesillo > Masa Turnovers with Zucchini Blossoms and Oaxacan String Cheese Tortitas de Camaron > Tiny Omelet Soufflés with Dried Shrimp Pasilla Oaxaca Relleno de Requeson y Durasno > Cheese and Peach–Stuffed Smoked Pasilla Chilies Tostaditas de Erizo > Crispy Corn Totopos with Sea Urchin, Serrano Chile, Pickle
Restaurants in New York's West Village hark back to the heyday of dining out. [NYT] A Japanese chef wants to teach Americans to love funky natto. [WSJ] It's blue. It tastes like an orange. It's Curaçao. [Atlantic] Have a sip of Côtes du Rhône with your slice. [Salon] Are genetical
Asian food lovers will find plenty to love about this vibrant dish from Mark Franz of San Francisco's Farallon: there's elegant lemongrass, sweet coconut milk, and fiery red chile paste, plus a fistful of fresh herbs. But our favorite touch is the unexpected addition of Champagne, which Franz enlists as a poaching liquid for prawns.
Is Bordeaux unfashionable for young wine-loving Americans? [NYT] Instead of naan, try roti for an authentic Indian bread. [Chicago Sun-Times] College courses use food to teach life lessons. [WP] With the World Cup looming, try some South African cuisine. [CNN] Th
Diners were served an unexpected treat at JBF Award winner Marcus Samuelsson's Beard House dinner last month: a surprise platter of housemade glazed doughnuts, sprinkled with powdered sugar. Click here to see more photos of Marcus Samuelsson and his team.
Wolfgang Puck, a multiple JBF Award winner, co-host of the 2010 Awards, and California-cuisine pioneer, took a break from his busy schedule to tell us where we should dine in the City of Angels. Check out his suggestions below.
AOC (323.653.6359, 8022 West 3rd Street)
“They serve everything in small portions, just the way I like it—especially for late at night.”
Campanile (323.938.1447, 624 South La Brea Avenue)
“Mark Peel’s food tastes like the California sunshine.”
Valentino (310.829.4313, 3115 Pico Boulevard, Santa Monica)
“I love the exciting Italian cooking and fabulous wine list.”
Osteria Angelini (323.297.0070, 7313 Beverly Boulevard)
“Great for kids as well as grown-ups.”
“The best place fo
Cooking with tomatillos. [Chicago Tribune] A non-profit restaurant opens in West Virginia. [State Journal] Wales wins an award for wine. [Independent] Embroidered 'Wonder' bread. [EMD]
WHAT? Mexican confit. Though the word carnitas can refer to any small bits of cooked meat—that are usually served in soft corn tacos at roadside stands throughout Mexico—the most common is pork. To make pork carnitas, large pieces of shoulder and other fatty parts of the pig are simmered in vats of lard until they are crisp on the outside and juicy and tender on the inside. The meat is removed from the fat, drained, and broken up into small shreds that are then stuffed into tacos. (Where there are carnitas, there are usually chicherones, or crisp, fried pork skins.) The western part of central Mexico, namely Michoacán, is known for carnitas, but truth be told they are tasty just about everywhere—even Queens, New York.
WHERE? Ivy Stark, Scott Linquist, and Hugo Reyes's Beard House dinner
WHEN? May 21, 2010
HOW? Roast Duck Breast and Duck Carnitas Enchiladas with Dried Fruit, Al
We all treasure the taste and comfort of a homemade dinner, but when the demands of work and parenting take their toll, the 30-minute meal can feel daunting to even the most skilled home cooks. Instead of reaching for your stack of takeout menus, consider a meal swap, in which cooks prepare large batches of an entrée and exchange them with one another. Click here to learn more about this latest incarnation of the supper club.