Food news antipasto

Since I read cookbooks voraciously and have been an avid cook and baker for decades, it’s hard to stump me with a vegetable or fruit that I haven’t at least read about. This week it did happen, and the vegetable in question is celtuce. Curious to find out more? Check out a recent article in The Guardian about this so-called “supermodel” of vegetables.

If you bake with King Arthur Flour, please note that the company recently expanded its recall of unbleached flour due to possible E. coli contamination. You can find more information, including which products and date codes are part of this voluntary recall over at Food & Wine.

I started reading this Epicurious interview with Ruth Reichl reluctantly, but after the first few paragraphs I was entranced. Reichl, a former restaurant critic and editor of the much lamented Gourmet Magazine just before it ceased publication, has some interesting things to say about the way home cooking is portrayed today that hit the nail on the head for me.

A shoutout to our Canadian Members who will be celebrating Thanksgiving in a few hours. May your turkey be juicy and your dinner rolls light and fluffy. If you aren’t familiar with this holiday, check out seven facts about Canadian Thanksgiving (#1 – it is actually older than the U.S. version).

Photo of Celtuce tips with sesame dressing (Májiàng yóumàicài / 麻醬油麥菜) from Madame Huang’s Kitchen by Carolyn Phillips