Food news antipasto

Have you ever thumbed through a supermarket tabloid while waiting in line at the cash register? If so, you’ve probably seen a headline that went something like “Stars: they’re just like us,” with photos of celebrities doing everyday tasks like grocery shopping or walking their dog. For some reason, a recent Epicurious article reminded me of those tabloid pieces. The Epi article is about Mark Bittman, and how he loves his Instant Pot just like we do. Unlike the tabloids, this article has recipes.

There are two types of people in this world: those who make lists and those who don’t. One of our favorite authors, Nigella Lawson, is in the former camp. Over at The Telegraph (registration required), Lawson discusses her love for lists. She says they are more than just a reminder of tasks to be accomplished, they also provide a “record of memories and moments, and a marker of intent.”

Michael Ruhlman used to have a fantastic blog that gradually faded away. Ruhlman kept busy in other ways, writing several cookbooks and other books, but his online profile was not as prolific. Now he’s back in a big way, but not with a blog. This time, he has his own podcast. He started the podcast, titled “From Scratch” just like his recent cookbook, last fall. He’s about to release the second second of From Scratch, and he talked with Cleveland Magazine about the show, including details about its format. “We always have one chef and one non-chef. We try to make it about cooking but also show how cooking affects, impacts or is related to the world at large,” says Ruhlman.

Kale has been the darling of healthy eating gurus for the past several years. With sales of the leafy green reaching a plateau, one researcher is aiming to create new varieties that will appeal to consumers who are put off by the flavor and texture of this ‘superfood’. Phillip Griffiths, an associate professor of horticulture at Cornell Agri-Tech in New York, is working on new types of kale that have milder flavor and are more tender than the types available now. Perhaps these new varieties will help kale continue to be a big player in the market.

Photo of Kale: the leafy green monster (potato soup with kale and chorizo) from Serious Eats