What We're Reading: September 25, 2014

 

When it comes to holiday challahs shapes, round is just the beginning. [NPR

 

The funky history behind Gorgonzola. [MUNCHIES

 

NYT Staffers weigh in on their favorite kitchen tools. [NYT

 

A Japanese gadget will magically turn your eggs into puddin... Read more >

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Recipes: It's All Greek

Recipe for Ravani Semolina Cake with Olive Oil, adapted by the James Beard Foundation

 

Horiatiki, a bright, rustic salad of tomatoes, cucumbers, olives, feta, and herbs, starts off this menu of traditional and modern Greek dishes. For the main course, go with either a hearty pastitsio (a baked pasta layered with eggplant, ricotta, and béchamel) or lamb loin stuffed with olives, sun-dried tomatoes, and cheese. (Extra hungry? Serve both.) Dessert is ravani, a Greek semolina cake flavored with olive oil and orange zest, from chef Mike Isabella.

 

Domatasalata Horiatiki: Greek Village Salad

Lamb Stuffed with Feta Cheese, Sun-Dried Tomatoes, and Kalamata Olives... Read more >

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Eye Candy: Duck Pho with Seared Foie Gras

Leah Cohen's Duck Pho with Seared Foie Gras

 

Leah Cohen first rose to fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves contemporary iterations of the foods from her mother’s native Philippines. For her Beard House dinner this summer, Cohen designed a menu to showcase cuisines from several Southeast Asian countries. One of the locales on her culinary tour was Vietnam, with this show-stopping duck pho with seared foie gras. Silky, rich, and intensely flavorful, this traditional Vietnamese noodle soup was a hit with Beard House diners, pho sure

 

View this event's menu and details ... Read more >

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What We're Reading: September 24, 2014

 

For the Goldilocks in all of us: an in-depth guide to oatmeal. [The Kitchn

 

Turns out that gut bacteria might also be impacting your brain. [The Atlantic

 

A new cookbook highlights the role of women in Mexican cooking. [NYT

 

Poultry companies are switching from controversial antibiotics to probiotics for their chickens. [... Read more >

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James Beard Foundation's Taste America® Preview: Seattle

Marc Murphy and Tom Douglas

 

We’re headed to the Pacific Northwest for our next stop on James Beard Foundation’s Taste America® tour! This weekend we’re staking out Seattle for two days of culinary celebrations featuring Taste America All-Star and James Beard Award winner Marc Murphy, as well as local star and James Beard Award winner Tom Douglas. Join us Friday night for a reception with dishes from some of the city’s hottest chefs, followed by a unique four-course menu prepared by Murphy and Douglas. On Saturday Murphy will show off his skills with a cooking demo at Sur La Table, where you’ll also be able to sample local fare with free tastings from artisan vendors La Panzanella, Theo Chocolate, and Mt. Townsend Creamery.

 

For information about the chefs and vendors appearing in Seattle, check out... Read more >

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Carry On

 

Vous êtes professionel du sel?” asked the woman sitting behind the security scanner at Paris’s Charles De Gaulle airport. Am I in the salt business?

 

What her scanner revealed in my hand luggage was a kilo box of fine Italian sea salt, a kilo bag of coarse Sicilian sea salt, a beautiful glass jar of pastiglie di sale (large tablets of sea salt dosed for pasta water), a small container of lemon-flavored Falksalt salt from Sweden, and a container of fleur de sel from La Camargue in France.

 

I am not in the salt business. I am an obsessive shopper of food souvenirs. Who needs a postcard or a snow globe? You can’t eat them. I want ingredients to cook with at home that will remind me of the places I’ve been, the flavors I have enjoyed.

 

In the same carry-on with my salt were five pounds of aged Parmigiano-Reggiano from Peck in Milan, a half dozen green olive breadsticks from Princi bakery... Read more >

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What We're Reading: September 23, 2014

 

Tour the country, one phosphate at at time: the best Soda Fountains in the U.S. [Food & Wine

 

The Aromafork uses odors to make chocolate mousse taste like wasabi. [HuffPo

 

A new company, Barnraiser, aims to be the Kickstarter for farmers. [The Kitchn

 

No so haute cuisine: the new trend of “famine food.” [Spiked

 

This guide to the caf... Read more >

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James Beard Foundation's Taste America® Preview: Dallas

Patrick O'Connell and Stephan Pyles

 

We’re now in full swing with our national epicurean tour, James Beard Foundation’s Taste America®! This weekend the action moves to Dallas for two days of food-filled exclusive events featuring Taste America All-Star and James Beard Award winner Patrick O’Connell, as well as local star and James Beard Award winner Stephan Pyles. Friday night gets things started with a tasting reception from some of Dallas’s finest, followed by a special collaborative dinner cooked up by O’Connell and Pyles. On Saturday, Sur La Table hosts a day of free culinary events, with a cooking demo from O’Connell, and free tastings from local vendors Paula Lambert Cheese and Kate Weiser Chocolates.

 

For information about the chefs and vendors appearing in Dallas, check out... Read more >

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JBF in the News: The New York Times Profiles Karen Washington

JBF Leadership Award honoree Karen Washington

 

Over the weekend, in its Real Estate section, the New York Times reported on JBF Leadership Award honoree Karen Washington and her "Garden of Happiness," the 36-plot community garden that she has maintained in a formerly vacant lot across from her Bronx rowhouse since 1988. Now home to several vegetable crops, chickens, and a bee hive, the garden has received support from Bronx Green-Up, the community outreach program of the New York Botanical Garden. Washington, who recently retired from her career as a physical therapist, is a board member of the New York City Community Garden Coalition, and also co-founded the... Read more >

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What We're Eating

Pizzas at Pizzeria Bianco in Phoenix

 

When our editors aren't thinking about food, writing about food, or researching food, they're eating it. This month's installment of "What We're Eating" includes some superlative pizza in Arizona, a surprising salad in Minneapolis, and some great dishes here on our home turf in New York City.

 

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Alison Tozzi Liu, Editorial Director: "I've been hearing about Pizzeria Bianco in Phoenix all of my adult life, and my (several) trips there last weekend while out West for Taste America did not disappoint. Each dish was a lesson in highlighting what's special about local ingredients: the wheat used in the pizza dough (and in the handmade pastas at the newer location) is ... Read more >

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