Food news antipasto

Earlier this week King Charles III announced the signature dish of his upcoming coronation: quiche. The official Coronation quiche features an…interesting combination of spinach, broad beans, and tarragon. As one royal commentator said, the dish is “the gastronomic equivalent of King Charles himself.” If that particular combination doesn’t appeal to you, The Independent’s Hannah Twigg offers five alternative fillings.

The brouhaha over gas stoves still simmers, with some cities and states enacting bans against the banning of the appliances. Those efforts got a little boost recently as the Ninth Circuit Court of Appeals recently overturned the city of Berkeley’s prohibition on installing gas stoves in newly-constructed buildings. Restaurant and hospitality trade groups cheered the decision while environmentalists were dismayed by the outcome.

Do you allow foods to cool off before putting them in the refrigerator? If so, you might want to read an article from Epicurious about whether it’s safe to put hot food in the fridge. For the TL;DR types, the answer is clear – you should put things into the refrigerator quickly to avoid allowing foods to sit too long in the “danger zone.” Of course it’s a bit more nuanced than that, but you can – and should – refrigerate leftovers as quickly as possible.

When you quaff a large glass of cool, refreshing lemonade on a hot summer’s day you probably don’t think too much about the origins of the drink. Gastro Obscura’s recent article about the history of lemonade will change that. Not only do you learn interesting tidbits of the drink, which has been imbibed at least since the 12th century, the article also offers tips from April White on how to improve your own lemonade. White is the author of Lemonade with Zest: 40 Thirst-Quenching Recipes, so she knows her stuff.

Keeping on the historical theme we turn to Eater, where Amy McCarthy profiles history buff Max Miller, who created the YouTube channel called Tasting History in 2019. In his videos, Miller recreates recipes from various historic eras. Over 1.7 million subscribers watch him recreate dishes like medieval-style French toast and a tiger nut cake recipe prepared in ancient Egypt.

Move over maple syrup, there’s a new sweetener in town. Actually, it’s an old one: sorghum syrup, which is made from sorghum cane juice and has long been used in Appalachia and throughout the American South. “As commonplace as maple syrup in Vermont, sorghum is used by Southern cooks to bring a sense of place to their dishes,” said Joey Ward, executive chef of Southern Belle in Atlanta.