Guerilla cooking: freeing yourself from your kitchen

April 19, 2012 by
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Brian Palmer over at Slate has an interesting discussion, "You Don't Need a Kitchen to be a Chef: the Fine Art of Guerilla Cooking."  As he points out, "just as you can sleep wherever you happen to be tired, you can cook anywhere so long as you have the essentials (food, heat)." His advice about preparing food in the office… read more

Basic cooking plus foods of the future

April 18, 2012 by
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We've recently run across two insightful, but quite different interviews about cooking and food. In the first, Mark Bittman discusses his new book, How to Cook Everything: The Basics. And, per usual, he doesn't sugar coat his opinions, stating frankly, "We know people skip two or three generations learning how to cook. Everyone with a brain acknowledges cooking is important."… read more

Upgrading ramen

April 17, 2012 by
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 At least here in the United States, most of us are probably feeling a bit poorer - April 15 was tax date. So we thought an article about taking a remarkably inexpensive food - packaged noodles/ramen - and converting them into something special might just hit the spot. And luckily our friends at Serious Eats have just the article, Ramen… read more

Does it make sense to buy bulk groceries?

April 16, 2012 by
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The Salt just ran an interesting two-part series on whether buying in bulk at the store actually makes sense. As they write, "For price-conscious and waste-averse shoppers, the bulk aisle ought to be the go-to spot of any grocery store. It's where you can buy just as much as you need, with minimal packaging, while saving money to boot -… read more

Best jarred pasta sauces, food porn, Food Blogging for Dummies

April 15, 2012 by
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It's either Sunday or Monday morning, depending on where you're reading this, and either way we've gathered a variety of serious - and not so serious - articles for some fun reading. We're presenting a recent taste test on jarred pasta sauces from Serious Eats, we're looking at Neil Patrick Harris' new Twitter feed "Food Porn," and there's a collection on… read more

Edible wildflowers

April 13, 2012 by
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We couldn't resist the chance to highlight flowers for the weekend. It's spring here in the northern hemisphere and we wanted to challenge our readers to think about using edible flowers in their cooking - and for our readers in Australia and New Zealand, we thought you wouldn't mind some beautiful inspiration. Our friends at the Kitchn pointed us to… read more

Steak scam – that isn’t Kobe beef you’re eating

April 13, 2012 by
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Forbes Magazine is running a two-part expose on the latest food scam - selling high-priced steaks and meat for even higher prices by labeling them "Kobe." The label "Kobe" became synonymous with high quality beef after numerous reports about a Japanese beef cow, grown in a small herd, that is intensively nurtured to provide the tenderest meat. And, in fact, in… read more

10 crazy tricks to speed up your cooking

April 12, 2012 by
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While most of us thoroughly enjoy our time in the kitchen, there are still some kitchen tasks that are just plain mundane. Most cooks eventually learn how to quickly chop onions or peel an orange, but there are still some jobs that seem to defy speed. Even using a garlic press with unpeeled garlic cloves may seem fast, but cleaning… read more

It’s all competition, cleavage, nastiness

April 11, 2012 by
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Mark Bittman, long time columnist for The New York Times and author of How to Cook Everything had a frank discussion recently with Ruth Reichl. The subject of Food TV came up and Bittman held nothing back. Besides commenting that "it's all competition, cleavage, nastiness" he added that no one could even learn how to scramble an egg from the… read more

A list for dreaming and a list for practical use

April 11, 2012 by
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For today's blog we were torn between dreaming of traveling to the best outdoor farmer's markets or presenting some practical advice on how to best store your food items. Taking the easy way out, we decided to do both. First up is National Geographic's list of the top 10 outdoor food markets (thanks to The Kitchn for pointing us in this… read more

Advice for future food writers

April 10, 2012 by
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In Cooking From Every Angle, Advice for Future Food Writers, Food 52's Amanda Hesser gives indepth and realistic advice to anyone looking to make a career in food writing. Of particular interest is that she notes how much her advice has changed from just a few years ago. Besides the explosion of food writing online (blogs, etc.) there is also… read more

10 favorite Italian cookbooks & Why Craig Claiborne Matters

April 10, 2012 by
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Today we celebrate food writing at its best. Our first example comes from Serious Eats, with a look at their 10 Italian Cookbooks We Love. Each member of the Serious Eats staff has contributed a suggested book (or books in some cases), and while some of the authors may be expected (Hazan, Batalli), there are some real undercover gems here… read more

An edible cookbook – read it, cook from it, eat it

April 9, 2012 by
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The German design firm, Korefe, has generated a lot of buzz in the food world with the first edible cookbook. The book is made of pasta sheets that have a lasagna recipe directly printed on them. The pages go into a baking dish, are slathered with cheese and tomato sauce, and then popped into the oven. While perhaps solving the cookbook… read more

55 Peanut Butter & Jelly recipes

April 8, 2012 by
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For a comfort food that almost everyone loves, it's rare to see peanut butter and jelly used apart from the basic sandwich. However, this collection of recipes from Buzz certainly challenges the concept that PB&J should be limited. Soufflé, Monkey Bread, Baklava, Flautas, Tiramisu, Chicken Wings, Soup, Fries, Hot Dogs -- let your imagination go wild! read more

Anthony Bourdain is much more than just a not so pretty face

April 6, 2012 by
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Like him or loathe him, Anthony Bourdain is one of the most fascinating figures in the food world today. After exposing the "seamy underbelly" of a commercial kitchen in Food Confidential, he moved on to traveling the world and introducing lesser-known food and cultures. But he has taken on other personas, including being the voice that punctures the adoring fan… read more

Fusion recipes for Passover and Easter

April 5, 2012 by
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 Many of our favorite sites have inviting recipes for Easter and Passover. Just to single out a couple, The New York Times has a  wonderful collection of Passover recipes and, for Easter, Food 52 has a dream dinner that begins with two of our favorite vegetables, artichokes followed by asparagus. Given the bounty of recipes available, we thought we'd take just… read more

The best and worst grocery stores

April 4, 2012 by
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As reported by ABC News, Consumer Reports just published an indepth report on the best and worst supermarkets. Among some of their more interesting findings: most shoppers do not shop exclusively at just one store; store brands are as popular as brand names; and, to save money, always enter the store from the left side. And the most liked? Wegman's, Trader… read more

IACP expands its awards to infinity and beyond (or at least the new media)

April 3, 2012 by
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The International Association of Culinary Professionals (IACP) has traditionally handed out annual cookbook awards, among the most prestigious in the industry. Additionally, they have honored great culinary writing with the Bert Greene Awards. This year, in a further outreach, they expanded their awards to include "New Media and Broadcast," a group containing online food blogs, websites, and culinary video and… read more

Have you ever wanted to create a cookbook?

April 2, 2012 by
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The L.A. Times recently reviewed Cookbook Cafe - a do it yourself cookbook platform that allows anyone to become a cookbook author. And once you've created it, you can publish the cookbook at  Bakespace or on iTunes. According to the Times, "the platform allows users to create both a searchable and interactive e-book and an iPad app that works across… read more

Serious Eats’ most intriguing list of all

April 1, 2012 by
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Our friends over at Serious Eats just posted an intriguing new list - Just Add x Foods That Taste Better on Their Own. As they describe it, "Here are seven of our favorite 'Just Add Water [Hamburger, Oil, etc]' foods that we actually  prefer to eat straight from the package with no modification." And just in case anyone doubts there is… read more

Are food blogs over?

March 30, 2012 by
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Adam Roberts, over at The Amateur Gourmet (@amateurgourmet), has been a successful and popular food blogger since 2004 and has experienced first-hand the explosion of food blogs over the internet. He has just published a thoughtful piece of whether food blogs are passé. As he comments, "Food blogs couldn't be huger; everyone with a camera and a soft palate has one."… read more

Two seasonal recipes — one for spring and one for fall

March 30, 2012 by
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Food is truly international and we're very proud of our global website - not only do we get to savor all varieties of flavors but, more importantly, we get to enjoy and share the varied experiences of our members. Posting seasonal recipes gives us a chance to highlight this diversity. After all, everyone's experiencing a change in scenery this month,… read more

Favorite kitchen gadgets

March 29, 2012 by
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For those of us who love to cook, accumulating fun - but maybe not essential - kitchen gadgets can be a real thrill. The cooks over at Food 52 have assembled a list of the gadgets that give them a warm feeling of satisfaction every time they use them. And, really, who among us has not enjoyed occasionally pulverizing nuts… read more

Pillsbury Bake-Off winner – Pumpkin Ravioli

March 28, 2012 by
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  Pumpkin Ravioli with Salted Caramel Whipped Cream won the million dollar prize at the Pillsbury Bake-off this month. It's a dessert using crescent dough, cream cheese, canned pumpkin, and caramel sauce. Other category winners included Sausage Pomodoro Brunch Bake (Breakfast & Brunches); Asparagus, Artichoke, and Red Pepper Pizza (Appetizers); and Chicken Empanada Cones (Dinner Made Easy). Check out all the recipes… read more

Does chocolate help keep you lean?

March 27, 2012 by
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Over at Salt they're discussing some recent good news for chocolate lovers - new research that shows that eating chocolate regularly may help keep you thinner. Why? It's possible that due to special compounds in the chocolate, the fat in chocolate may leave our bodies before being absorbed. No one is yet arguing for an all-chocolate diet, but eating a… read more
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