11 December 2016

Tourtière: A French-Canadian Christmas Carol - The New York Times


'...You can make a tourtière well or badly and still succeed in delivering a handsome and satisfying meal, a balm against the bleakness of winter. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me recently. “I especially love a tourtière made by someone who can’t really cook. It’s honest.”'

Read more:

Tourtière: A French-Canadian Christmas Carol


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


28 November 2016

Which Milk Is Most Nutritious: Soy, Cashew, Almond or Coconut? - The New York Times


"...While whole nuts like almonds and cashews are loaded with protein and almonds are rich in calcium, these nutrients are all but lost during the processing of these nut beverages, which contain a lot of water..."

Which Milk Is Most Nutritious: Soy, Cashew, Almond or Coconut?


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


04 November 2016

Enough With the Protein, America - Bloomberg


"...We need protein. It's one of the macronutrients, along with fat and carbohydrates, that provide calories, and therefore energy. But Americans are eating a lot of it, in both fresh and packaged foods, and much more than the average global consumer, according to data from Euromonitor..."

Enough With the Protein, America - Bloomberg


29 October 2016

Doubts About the Promised Bounty of Genetically Modified Crops - The New York Times



"...Twenty years ago, Europe largely rejected genetic modification at the same time the United States and Canada were embracing it. Comparing results on the two continents, using independent data as well as academic and industry research, shows how the technology has fallen short of the promise..."

Doubts About the Promised Bounty of Genetically Modified Crops - The New York Times


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





13 June 2016

Osteria Francescana Is Named the World's Best Restaurant - Bloomberg


"The restaurants on the 2016 list were picked by a total of almost 1,000 members of the industry, including restaurateurs, chefs, writers and gourmets. The group is divided into 27 regional panels, each with 36 members. They are asked to choose their seven "best restaurant experiences"—it is not a laurel based on food alone. The ceremony took place at Cipriani Wall Street in downtown Manhattan—the first time it has taken place outside of London since its founding in 2002..."

Osteria Francescana Is Named the World's Best Restaurant - Bloomberg



11 June 2016

Rhode Island Clam Cakes | SAVEUR

"The Rhode Island clamcake may not be as well known as Louisiana gumbo or Carolina barbecue, but it’s every bit as part of our national culinary fabric."
Read at:
Rhode Island Clam Cakes | SAVEUR



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



28 April 2016

'Nurse, Spy, Cook:' How Harriet Tubman Found Freedom Through Food : The Salt : NPR


"Tubman's role as a professional cook, which provided her with a much-needed source of money in her long and poverty-stricken life, has often been overlooked."
From NPR:

'Nurse, Spy, Cook:' How Harriet Tubman Found Freedom Through Food : The Salt : NPR






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


15 March 2016

England’s 20-Year-Old ‘Two Fat Ladies’ is Still the Best Cooking Show Ever Made | SAVEUR


"If you want to watch a master in the kitchen convince you that yes, you really can make this beautiful-looking thing, go watch Ina. If you want to know why a recipe works, geek out with Alton Brown. If you want to make the perfect omelette, Jacques Pepin’s reruns are there for you. But if you want to learn how to relish something, to really, truly love food and what it means to sit around a table, no one shows you better than the Two Fat Ladies."

More:  

England’s 20-Year-Old ‘Two Fat Ladies’ is Still the Best Cooking Show Ever Made | SAVEUR




09 March 2016

The A-to-Z Guide to Cheese—Plus Pungent Pairings - WSJ


Thanks to an increase in artisan production and major advances in aging and marketing, the options at your local cheese counter are better, broader and bolder than ever before. Here’s what you should be noshing on now:

The A-to-Z Guide to Cheese—Plus Pungent Pairings - WSJ


17 February 2016

'No Place For Discontent': A History Of The Family Dinner In America : The Salt : NPR


"...Whether you feel warm and fuzzy or grit your teeth at the thought, the family dinner is an opportunity for familial communication that didn't always exist. As dining as a family became an institution in American life, it evolved from being a time for restraint to being a time for expression — an evolution visible in art and film..."


'No Place For Discontent': A History Of The Family Dinner In America : The Salt : NPR

16 February 2016

Is urban farming only for rich hipsters?


Is urban farming only for rich hipsters?"...For urban agriculture to move beyond serving a niche group of people and make a real impact on the global food system, it will have to engage a wider demographic..."

Read article at theguardian.com



















25 January 2016

The Food Lab: Better Home Cooking Through Science


New York Times Bestseller: A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

"... In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more..."


The Food Lab: Better Home Cooking Through Science

Hardcover

by J. Kenji López-Alt

  • Hardcover: 960 pages
  • Publisher: W. W. Norton & Company (September 21, 2015)
  • Language: English
  • ISBN-10: 0393081087
  • ISBN-13: 978-0393081084
  • Product Dimensions: 9 x 1.8 x 10.8 inches

Available at Amazon




07 January 2016

New Dietary Guidelines Urge Less Sugar for All and Less Meat for Boys and Men


"New federal dietary guidelines announced on Thursday urge Americans to drastically cut back on sugar, and for the first time have singled out teenage boys and men for eating too much meat.

Read more:

New Dietary Guidelines Urge Less Sugar for All and Less Meat for Boys and Men

The Guidelines: