Showing posts with label food photographs. Show all posts
Showing posts with label food photographs. Show all posts

22 March 2017

Her Memory Fading, Paula Wolfert Fights Back With Food - The New York Times


"Never mind that this is the woman who introduced tagines, Aleppo pepper and cassoulet to American kitchens, wrote nine cookbooks and once possessed a palate the food writer Ruth Reichl declared the best she’d ever encountered."

Her Memory Fading, Paula Wolfert Fights Back With Food - The New York Times


16 March 2017

Is Gascony the Most Delicious Corner of France? - The New York Times


"One sometimes hears Gascony referred to as “the other South of France” by boosterish types mindful of the immense popularity of Provence and the Côte d’Azur, which lie some 250 miles to the east. And to be sure, if you plant yourself on a restaurant “terrasse” on the main square of Auch (pronounced OWE-sh) — Gascony’s historical capital — in, say, late September, you might easily convince yourself you’re in Mediterranean France, what with the date palms and the nice-looking people in sunglasses sipping rosé and talking in the bouncy accent of the Midi."

Is Gascony the Most Delicious Corner of France? - The New York Times





04 March 2017

The most popular recipes in every state - SFGate



"Google Trends data collected between Jan. 26, 2016, and Jan. 26 of this year show the most popular recipe searches for every state. And while Floridians and Rhode Islanders love their chili, much of the rest of the nation craves sweets and baking instructions."

Read more:

The most popular recipes in every state - SFGate


06 February 2017

Binding the Nation in Its Love of Meatloaf - The New York Times



"...Propelled by their own Proustian meatloaf memories and leveraging their connections to politicians, chefs and other journalists, Mr. Bruni and Ms. Steinhauer have attempted the seemingly impossible: a comprehensive and compelling collection of 49 recipes for meatloaf..."


Binding the Nation in Its Love of Meatloaf - The New York Times

And more on the book:

"Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A MEATLOAF IN EVERY OVEN is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Sauté the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. "



A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's

Hardcover

by Frank Bruni (Author), Jennifer Steinhauer (Author), Marilyn Pollack Naron (Illustrator)

  • Hardcover: 272 pages
  • Publisher: Grand Central Life & Style (February 7, 2017)
  • Language: English
  • ISBN-10: 1455563056
  • ISBN-13: 978-1455563050
  • Product Dimensions: 6.2 x 1 x 8.2 inches

Available from Amazon.com











06 December 2016

Christmas Comfort Classics Cookbook by Gooseberry Patch



Christmas Comfort Classics is filled with recipes for making your own holiday special. For a festive brunch, Country Club Eggs and Apricot-Almond Coffee Cake are sure to please. On snowy days, treat the kids to Gingerbread Pancakes and Christmas Cocoa. Warm 'em up at lunchtime with Lela's Beef & Vegetable Soup.

Christmas Comfort Classics Cookbook 

by Gooseberry Patch

  • Hardcover: 224 pages
  • Publisher: Gooseberry Patch; Spi edition (June 1, 2016)
  • Language: English
  • ISBN-10: 1620932008
  • ISBN-13: 978-1620932001
  • Product Dimensions: 7.3 x 0.8 x 9.3 inches

Available from Amazon.com


07 November 2016

The next hot trends in food - MarketWatch


"...Everybody knows standards change — fat was bad, for instance, until the big no-nos became carbs and gluten — and each time they do, a rash of new products appear that claim to be packed with good stuff and free of things that cause harm..."

The next hot trends in food - MarketWatch


12 September 2016

The Story Behind Our Most Requested Recipe Ever - The New York Times


"When Marian Burros, a longtime food reporter for The New York Times, first wrote about the plum torte in September 1983, no one expected it to become the most requested recipe, and among the most beloved, in the history of the newspaper." NYT

The Story Behind Our Most Requested Recipe Ever - The New York Times


Italian Grows Forgotten Fruit. What She Preserves Is a Culture. - The New York Times


"...Ms. Dalla Ragione’s initiative to preserve dwindling varieties is not unique in Italy, but San Lorenzo and its surroundings have provided an especially vital trove of diversity..."

Italian Grows Forgotten Fruit. What She Preserves Is a Culture. - The New York Times

30 August 2016

Savoring the Foods and Family Traditions of Summers Past - The New York Times


"Over the last few months, we’ve asked readers across the country to tell about their own summer food traditions, the kinds built over the years on vacations and reunions and long weekends eating outdoors." The New York Times

Savoring the Foods and Family Traditions of Summers Past - The New York Times




03 August 2016

Refrigerator Pickles: Summer Fruit, All Sealed Up - WSJ


"Crisp, refreshing and unbelievably easy, refrigerator pickles make the most of summer’s fruit harvest. Recipes for pickled grapes, cantaloupe and watermelon rind are only the beginning. Here’s what you can make with the results":


Refrigerator Pickles: Summer Fruit, All Sealed Up - WSJ





10 July 2016

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On

"...Food historians now see it as the starting point for a series of trends that came to define American dining: the cult of freshness and organically grown ingredients, which Alice Waters embraced at Chez Panisse; the inventive interpretation of regional American dishes, which became known as New American cooking; the international blending of styles and ingredients, later described as fusion..."

Read more:

Four Seasons, Lunch Spot for Manhattan’s Prime Movers, Moves On






06 July 2016

Tarts: A Summer Getaway for the Chef - WSJ


...“You can take anything like turnip greens, spinach, mushrooms or heirloom tomatoes with a basil pesto and put them in a tart shell. Or, take some olive oil-poached tuna, chop it and lightly saute it and tuck it in the tart on top of some shaved zucchini.”...

Tarts: A Summer Getaway for the Chef - WSJ





11 June 2016

Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It



..."In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s."...

Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It

by Ina Yalof
  • Hardcover: 384 pages
  • Publisher: G.P. Putnam's Sons (May 31, 2016)
  • Language: English
  • ISBN-10: 0399168923
  • ISBN-13: 978-0399168925
  • Product Dimensions: 6.3 x 1.2 x 9.3 inches

Available at Amazon.com



27 March 2016

The Evolution of Canned Food and Drink In 38 Pictures


Where do those canned goods come from?

..."Canned food has its origins in the Napoleonic wars, where the French government recognized that finding a way to preserve food for their soldiers would be incredibly useful in the field. Rudimentary processes were put into place before the end of the war."...


The Evolution of Canned Food and Drink In 38 Pictures