Food news antipasto

When Ina Garten announced in 2019 that she was working on a memoir, she said that the book would be published by Celadon Books, a subsidiary of Macmillan, which was no doubt excited to be the home of a surefire bestseller. A few days ago Ina dropped the release date – October 2024 – but we also learned that Celadon is no longer going to be the publisher. For reasons unexplained, Ina switched to Crown, an imprint of Penguin Random House. While she did not say why she made the change, Crown’s imprint Clarkson Potter published a baker’s dozen of Ina’s cookbooks.

Easter is just around the corner, and with it comes egg-dyeing season. If you are interested in dyeing eggs but don’t want to use artificial colors, you might get inspiration from Adam Liaw, who shares how to use foods to create natural dyes in an episode of The Cook Up on SBS. There are options for all of the colors of the rainbow. You can also turn to the EYB Library, which has several recipes for naturally dyeing eggs including the one from Food52 pictured above.

Choco Taco lovers have reason to rejoice as upscale ice cream company Salt + Straw is making a version of the beloved Klondike dessert that was discontinued in 2022. This won’t be a true reproduction, as Salt + Straw (working with Taco Bell) is putting their own spin on the frozen treat. In an Instagram post, the company described the product as “hand pressed waffle cones, fresh made cinnamon ancho ice cream dipped in single origin chocolate and studded with toasted brown rice.”

The latest effort to reduce food waste involves ‘upcycling‘, the transformation of formerly unused scraps, production byproducts into edible items. Examples of the foods created from things normally destined for the landfill include chips made from leftover pulp from juicing fruits and vegetables, tonic made from Greek yogurt whey byproduct, and pasta sauce made from upcycled tomatoes.

If you aren’t a picky eater, you probably know at least one person who is. The label of picky eater is usually seen as a negative character trait, as in someone who refuses to try new foods or is overly fussy. However, Saveur’s Betsy Andrews wants people to reconsider before they judge someone’s eating habits. People who are neurodivergent can have sensory issues that extend to food, and others may have food sensitivities or health issues that they don’t feel comfortable sharing with others, Andrews explains. She illustrates this point with several examples and provides advice on how to be more accepting of other’s food issues.

The Oscars ceremony is two weeks away, and just in time for that gala the Eater staff released a list of the 38 best food movies. Wisely, they decided to list them in chronological order instead of rank them. While many of the films are on the list because they are really good, one is there despite being widely considered to be a terrible movie (1988’s Cocktail, starring Tom Cruise). It’s included on the list because of the impact it had (not necessarily for the better) in real life world of bartending.