31 August 2014

Who Made That Tabasco Sauce? - NYTimes.com

30 July 2014

What Makes a Superfood? - WSJ


"The term superfood made its way into the popular lexicon about 15 years ago but there is no formal definition for it, says Dr. Hagen. "The term is often used to grab your attention or sell you something, so I would say, buyer beware," he says. "Even for foods that have been studied, the data is modest, slim or none at all."

What Makes a Superfood? - WSJ








15 July 2014

Your Summer Cooking Tool Kit - NYTimes.com



"COOKS BREATHE a collective sigh of relief at the height of summer. All the luscious fruits and vegetables you’ve been craving for months are at their peak, and nobody wants or expects you to spend all day in the kitchen wrestling with them."

Your Summer Cooking Tool Kit - NYTimes.com




25 June 2014

New Ice Cream Cookbooks - WSJ



Just in time for summer,

"REMEMBER WHEN ordering butter pecan seemed so grown up? Times have changed, and judging by all the ice cream-themed cookbooks hitting shelves this summer, so has the scope of our ice-cream dreams." Read more at:

New Ice Cream Cookbooks - WSJ



"Coolhaus Ice Cream Book"


"Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop"


"The Soda Fountain: Floats, Sundaes, Egg Creams & More"


and


"Jeni's Splendid Ice Cream Desserts"


are available online at


Amazon.com





07 June 2014

"Fictitious Dishes: An Album of Literature's Most Memorable Meals" : Monkey See : NPR

Image: Dinah Fried/Courtesy of Harper Design

"In the opening pages of Daphne du Maurier's 1938 novel Rebecca,the narrator lays out a feast for the imagination: "Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandwiches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread." Of course, the reader can't actually see these treats — and that's where graphic designer Dinah Fried comes in."

Interview: Dinah Fried, Author Of "Fictitious Dishes: An Album of Literature's Most Memorable Meals" : Monkey See : NPR

Fictitious Dishes: An Album of Literature's Most Memorable Meals
by Dinah Fried
Print Length: 128 pages
  • Publisher: Harper Design (April 15, 2014)
  • Sold by: HarperCollins Publishers
  • Language: English
  • ASIN: B00DB3AB1Q

Available online at Amazon.com


06 May 2014

Beard Award Winners Announced - NYTimes.com


"The award for outstanding chef of the year was given to Nancy Silverton of Pizzeria Mozza in Los Angeles, who joins Alice Waters, Lidia Bastianich and Judy Rodgers as the only women to win this top award since the program started in 1990. Barbara Lynch of Boston was named outstanding restaurateur. She is the second woman in a row to win this award, after Maguy Le Coze, who was the first ever last year."

More:

Beard Award Winners Announced - NYTimes.com






27 April 2014

Why Chocolate Is Good for Us - NYTimes.com - NYTimes.com



More favorable news on chocolate -- but with a caveat:

"Dr. Neilson also points out that cocoa is not a chocolate bar, something whose added ingredients and processing reduce the number and type of flavonols, increase calories (cocoa itself has very few) and possibly change the response of gut bacteria to the cocoa. “The evidence does not show that you can eat a chocolate bar every day and expect to improve your health,” he says. A few tablespoons of unsweetened cocoa powder sprinkled onto oatmeal or a handful of cocoa nibs — bits of the cacao bean, available at natural-food stores — would be better, he says less than sweetly."

Why Chocolate Is Good for Us - NYTimes.com - NYTimes.com






16 April 2014

5 Things to Know About Quinoa - NYTimes.com


I have featured quinoa on this blog before and have been eating quinoa for years and I'm happy to see that its health and nutritional appeal has spread:

"Quinoa’s popularity stems from its reputation as a “complete” food. It has a protein content of about 15 percent, and a balance of important amino acids, magnesium, calcium, and other minerals and vitamins..."

5 Things to Know About Quinoa - NYTimes.com - NYTimes.com





25 March 2014

"Caffeinated," a History of Our Favorite Stimulant - NYTimes.com





A new publication that should be of interest to the majority of our readers:


"Pure caffeine is a bitter white powder. In the body it blocks the effects of the molecule adenosine, a crucial brake on many physiologic processes. With just enough caffeine in the system, the body’s organs become a little more themselves: the brain a little brainier, the muscles a little springier, the blood vessels a little tighter, the digestion a little more efficient. With too much caffeine, all can accelerate into cardiac arrest."

"Caffeinated," a History of Our Favorite Stimulant - NYTimes.com


Caffeinated: How Our Daily Habit Helps, Hurts, and Hooks Us [Hardcover]
by Murray Carpenter
  • Hardcover: 288 pages
  • Publisher: Hudson Street Press (March 13, 2014)
  • Language: English
  • ISBN-10: 1594631387
  • ISBN-13: 978-1594631382
  • Product Dimensions: 9.1 x 6.3 x 1.3 inches


Available online at Amazon.com






16 March 2014

Eater Hires Three Restaurant Critics - NYTimes.com

News of interest:



"Eater, the food blog that started in 2005 as a self-proclaimed restaurant rumor mill, has hired three experienced restaurant critics, an ambitious expansion under its new owner, Vox Media, which acquired Eater.com and its siblings Curbed.com and Racked.com in November."



Eater Hires Three Restaurant Critics - NYTimes.com






05 March 2014

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out


There seems to be an ever increasing interest in vegetarian and vegan cuisine. If you're a recent convert or long-timer follower of this healthy lifestyle, take a look at this new cookbook, The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out, by Angela Liddon.

"... Angela Liddon focuses her culinary efforts on plant-based, healthy whole foods, free of chemicals and additives. Continuing this tradition, THE OH SHE GLOWS COOKBOOK includes 75 new recipes, as well as more than 25 fan favorites from her blog. Recipes run the gamut, from “power snacks” to smoothies, juices, and teas, as well as breakfast foods, appetizers, salads, soups, entrees, sides, and desserts. There’s a fairly wide variety of dishes to be found, from vegan versions of American favorites (Lentil Walnut Loaf, Grilled Portobello Burger, Lightened-Up Crispy Baked Fries) to more international meals (Creamy Vegetable Curry, Crowd-Pleasing Tex-Mex Casserole, Quick & Easy Chana Masala). Many of the recipes are gluten-free, or include gluten-free substitutions; and Liddon sometimes offers soy-free alternatives, too..."

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out 
by Angela Liddon
Paperback: 336 pages
Publisher: Avery Trade (March 4, 2014)
Language: English
ISBN-10: 1583335277
ISBN-13: 978-1583335277
Product Dimensions: 9.9 x 7.9 x 1 inches

Available online at Amazon.com




31 January 2014

Easy Family Recipes from a Chinese-American Childhood by Ken Hom


Although available for years, Easy Family Recipes from a Chinese-American Childhood, is a favorite source of recipes for the Chinese New Year -- this year, the year of the Horse.

"From Ken Hom, the internationally bestselling cookbook writer, comes this warm, personal evocation of the foods he savored as a child growing up in Chicago's Chinatown. His 150 simple, comforting, scrumptious recipes represent the kinds of dishes his mother prepared every day or served on family occasions. Throughout, Hom shares memories of his family. 23 photos and 45 drawings."

Easy Family Recipes from a Chinese-American Childhood 
by Ken Hom
Knopf Cooks American Series
Hardcover: 319 pages
Publisher: Knopf; 1st edition (September 30, 1997)
Language: English
ISBN-10: 0394587588
ISBN-13: 978-0394587585

Available online at Amazon.com



15 January 2014

Kitchen Window: Maple Syrup Goes To Dinner — And Drinks : NPR


Image Credit: iStockphoto

There's no sweetener better than maple syrup.

"Canadian chef Martin Picard has helped elevate maple flavors from breakfast food to haute cuisine. His restaurant and maple tree farm called Sugar Shack is dedicated to harvesting and cooking with Canada's well-known contribution to the culinary world. Canada produces more than 80 percent of the world's maple syrup."

Kitchen Window: Maple Syrup Goes To Dinner — And Drinks : NPR



25 December 2013

Top Restaurant Dishes of 2013: Eating Well - Bloomberg




PHOTOGRAPH BY SCOTT EELLS/BLOOMBERG


"This was, without a doubt, the year of the cronut, Dominique Ansel's insanely popular croissant-doughnut hybrid. But there were other things to eat as well..."

Top Restaurant Dishes of 2013: Eating Well - Bloomberg