Food news antipasto

July 2, 2023 by
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Cookbook author, food writer and longtime EYB collaborator, Roberta Muir, runs online cooking classes featuring a new cuisine each month. She packages detailed written recipes and step-by-step videos in a glossy eMagazine with lots of extra food, wine and travel info relevant to the month’s cuisine. There are also pescatarian-friendly variations for all meat and poultry dishes. All 26 of Roberta’s existing… read more

How to avoid grilling mistakes

June 30, 2023 by
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The 4th of July holiday in the US features fireworks, parades, picnics, and backyard grilling and barbecuing. Judging from the out-of-office replies I am receiving, plenty of Americans are making this weekend and upcoming holiday an extended time off. For some it might be the first time they've grilled out in a long time and for a few could be… read more

When you can’t find a copycat

June 29, 2023 by
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Have you ever eaten something at a restaurant that compelled you to ask the chef for the recipe or sought it out on the internet after you returned home? This has happened to me on two occasions. The first time, the chef gladly gave me the (restaurant-sized) recipe for a fabulous pumpkin soup, so no sleuthing was required. The second… read more

To preheat or not to preheat, that is the question

June 27, 2023 by
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oven dial
Almost any baking recipe, savory or sweet, begins with instructions to preheat the oven. It's second nature for most cooks to turn on the oven before gathering ingredients or preparing baking pans. But is it really necessary to preheat? There's one school of thought that says it wastes time and electricity (or gas), and another that says you need to… read more

Food news antipasto

June 25, 2023 by
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Consumers are one step closer to getting lab-grown meat, as US regulators approved two California companies to make chicken from cultivated cells. Upside Foods and Good Meat were both vying to be the first company to get the go-ahead for lab-grown meat products. “Instead of all of that land and all of that water that’s used to feed all of… read more

Iconic dishes, legendary restaurants

June 24, 2023 by
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As a few readers noted in our post about the World's 50 Best Restaurants, the rankings reflect the views of the sponsor company as much as they do the judgment of experts. Well, I have another curated list for you, but this one is different. It's a list of the 150 most legendary restaurants and each one's iconic dish. You… read more

Get the most from your oven

June 22, 2023 by
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If you are like me, there is no room in your kitchen for another countertop appliance. While air fryers, Instant Pots, food dehydrators, and other devices have benefits, they demand too much space in my small kitchen to be practical. Despite this limitation, I do not feel bereft when I read all of the 'air fryer' recipes because I have… read more

World’s 50 Best Restaurants

June 21, 2023 by
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The annual ranking of the World’s 50 Best Restaurants was announced yesterday. As usual, European restaurants dominated the list, although the number one restaurant, Central, is located in Peru and there is again increased worldwide representation. Only two US restaurants - Le Bernardin and Atomix, both in New York City - landed in the top 50. Many chefs on the list… read more

The intersection of food and disability

June 20, 2023 by
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Disability advocates have long sought to bring visibility to the challenges faced by people who have physical or mental disabilities, highlighting these difficulties while simultaneously amplifying the accomplishments and contributions of disabled people. Culinary culture is catching up in this space, with increasing numbers of bloggers and food writers publishing cooking advice for people who face physical or mental limitations.… read more

Food news antipasto

June 18, 2023 by
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Every chef has their own 'secret' ingredient, the one that they turn to time and again to add pizzazz to their dishes. For Mauritian chef Chaya Maya, that ingredient is tamarind. She adds it to soups and stews near the end of cooking, as a marinade for meats, and in desserts. Like other Maruritians, she even eats it straight out… read more

Forget farm to table – Netflix offers film to table

June 17, 2023 by
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Watching cooking shows is both entertaining and frustrating because there is no way to taste the creation of the chefs or contestants. We are forced to use our imaginations or recreate the dish at home if a recipe is provided. Fans of cooking shows in Los Angeles, however, will get a little something extra at the end of the month,… read more

Father’s Day recipe ideas

June 17, 2023 by
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Tomorrow is Father's Day in the US, UK, and Canada, part of a three-day weekend in the US with the Juneteenth holiday falling on Monday. For many families that means the perfect excuse to do outdoor cooking, meat on the grill, and picnic fare. If you plan on making something special but are out of ideas, head over to Delish to… read more

Ideas for your Juneteenth menu

June 14, 2023 by
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Monday marks the third year of Juneteenth being an official federal holiday in the United States. It was first celebrated in Texas in June of 1866, one year after Major General Gordon Granger signed the order proclaiming that slaves in Texas were now free - two full years after President Abraham Lincoln signed the Emancipation Proclamation. In the beginning it was called… read more

Instant Pot’s parent company files for bankruptcy

June 13, 2023 by
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Instant Brands, the manufacturer of Instant Pot, CorningWare, and Pyrex, filed for bankruptcy in the U.S. and Canada this week. (Hat tip to EYB Member sir_ken_g for alerting us to this event.) In a statement, the Illinois-based company announced that it "initiated a voluntary court-supervised Chapter 11 process," blaming rising interest rates on its debt load. "Tightening of credit terms… read more

Kitchen trends that are falling out of favor

June 13, 2023 by
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Remodeling a kitchen is something that most of us do infrequently, if at all. I've been fortunate enough to have done two full-on remodels, both DIY projects and both wildly different from one another. One house was a 1960s ranch-style home and the other a 1920s Craftsman-style bungalow, so the design choices were influenced by each home's respective era. Even… read more

Food news antipasto

June 11, 2023 by
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Olivia Potts has judged food awards, including World’s Original Marmalade Awards and the Great Taste Awards, the "big kahuna of UK produce awards." While she thinks that there is merit highlighting small producers, Potts wonders if overall these food awards are worthwhile. "Taste doesn’t necessarily defy analysis, but that analysis is almost retrospective, a breaking down of why something is… read more

Finally some good news about food prices

June 8, 2023 by
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As shoppers faced escalating prices for everything from butter to vegetables in the past couple of years, it felt like there was no end to the rising cost of groceries. It seems as though we may have turned a corner recently. Food prices have inched down in the last couple of months for many categories including dairy, fruits and vegetables,… read more

Changing old ways in the kitchen

June 7, 2023 by
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I've been cooking for a long time, and many of the kitchen practices I employed at the beginning of my culinary journey have gone by the wayside. I no longer cook pork chops to well done, I stopped putting oil in my pasta boiling water, I don't use glass cutting boards anymore, the list goes on. In all cases, I… read more

Gardens are full of miracles and disappointments

June 6, 2023 by
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Usually by now I would have posted my annual ode to rhubarb, one of the first items most gardeners can harvest each spring. This year the rhubarb was delayed due to a long, cool April, but in May it leapt out of the ground due to a burst of warm weather. The joke around here is that spring lasts roughly… read more

Food news antipasto

June 4, 2023 by
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After 17 years, Top Chef host Padma Lakshmi announced that she was leaving the Bravo TV series. In a tweet, Padma said that "After much soul searching, I have made the difficult decision to leave Top Chef. Having completed a glorious 20th season as host and executive producer, I am extremely proud to have been part of building such a… read more

James Beard Cookbook Award winners

June 3, 2023 by
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The winners of the James Beard Media Awards were announced this evening at a gala celebration in Chicago. Chef, television star, and cookbook author Pati Jinich served as emcee for the event, and announced the first couple of winners. Gregory Gourdet, who won several awards last year, also presented awards for several categories including the General cookbook category where a… read more

Are robots coming to a restaurant near you?

June 1, 2023 by
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Recently one of my friends posted a photo of a robotic "waiter" at a restaurant where they were dining. It took their orders via touchscreen and it brought out the food on a tray when it was ready. With worker shortages ongoing, investing in technology seems like a logical move, although whether diners will appreciate this change remains to be… read more

To become a better cook, start scribbling

May 31, 2023 by
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We've discussed the practice of writing notes in your cookbooks before, and most EYB Members agreed that it was a good practice. There were some naysayers, however, who argued that messing up a gorgeous book with notes (or splotches and splashes) was a bad idea. Today in The Washington Post, Becky Krystal set out to change the latter group's mind.… read more

Celebrate National Doughnut Day

May 30, 2023 by
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Food holidays tend to sneak up on me and I don't realize it is National [insert food here] Day until after it's over. However, I am always on point for National Doughnut Day, because deep fried cake/sweet dough is so darned delicious. The holiday is happening on June 2, and here in the US, Dunkin' Donuts and Krispy Kreme (among… read more

Food news antipasto

May 28, 2023 by
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Does chef Jose Andres ever sleep? As if he isn't busy enough running restaurants, contributing to his nonprofit enterprise (World Central Kitchen), and giving talks around the world, he just announced a new partnership with George Washington University. They are forming The Global Food Institute, and its lofty aim is to "serve as a hub to develop evidence, partnerships, and… read more
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