Food news antipasto

Fans of Anthony Bourdain might be excited to read the unauthorized biography titled Down and Out in Paradise. Author Charles Leerhsen could have dived into the many facets of Bourdain’s work but instead focuses on the drama and the book, according to the late chef’s friends and family, gets many facts and details wrong. In a review in The Guardian, Elmo Keep describes the book as “an ill-informed and reckless attempt to get to the bottom of a tragedy that can never be explained.”

Barilla touts itself as the number one pasta brand in Italy, a claim it makes on the front of its iconic blue packaging. Apparently this claim confused some consumers, because two of them recently filed a class action lawsuit against the company, saying it is misleading customers because most of the products it sells in the US are produced in the United States. The plaintiffs in the suit allege that the phrase “Italy’s #1 Brand of Pasta” at the bottom implies that Barilla pasta was made in Italy.

Speaking of dried pasta, many of us keep a variety of different shapes on hand because the product stores well, is versatile, and can make a great last-minute meal with little prep. But just how long do those boxes and bags last? Epicurious investigates, and finds out there is a reason ‘preppers’ really like dried pasta.

Australian Gourmet Traveller recently released its list of the best restaurants in Australia. The list of the top 82 establishments is broken down by region and includes both well-established venues and fresh new hot spots.

Diwali, a five-day festival of lights celebrated by Hindus, Sikhs, and Jains across the world, celebrates new beginnings and the triumph of good over evil and light over darkness. It’s being celebrated today (Oct. 24) and South Asian sweets, or mithai — like jamun, burfi, and jalebi — play a substantial role in the holiday although they haven’t caught on with the Western world. Ashok Selvam, writing for Eater Chicago, takes a look at the reasons for this, and how modern chefs are transforming mithai.

If you are thinking about putting together a butter board for your next gathering, you might be interested in a tip from San Diego chef Anthony Wells. He makes a biscuit with smoked butter at his restaurant Juniper and Ivy, and while he smokes the butter, salt, and cream that go into his iconic dish, he offers a shortcut for home cooks: simply stir a bit of smoked salt into your softened butter. That is surely a lot easier than what Colorado chef Samuel McCannless does at his steakhouse, where he makes a savory compound butter with homemade beef garum that he ages for 14 weeks before using.

Fans who can’t get enough of either GBBO or New Yorker food columnist Helen Rosner need to head over to the New Yorker website. Rosner recently interviewed Prue Leith, where they discussed British food and British politics, plus Leith offers a word about the “Mexican Week” episode.