Have food, will travel

November 14, 2022 by
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Several years ago I was tasked with making a cake for my brother's wedding. The only problem was the fact that I lived an eight-hour drive away, and I would not have time (or equipment) at my disposal at the wedding venue to make the cake there. I decided to make and freeze the cake and buttercream, and just do… read more

Food news antipasto

November 13, 2022 by
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Assorted cheeses on a rustic wooden board
Celebrity chef Guy Grossi helms Garum at the Westin Hotel Perth, and his Christmas lunches are among the most sought-after on the day. So what does he eat when he gets home? The revered chef shares some of his family traditions with The Sydney Morning Herald (registration or subscription required), saying “It’s all about the celebration and the feast.” It's… read more

Words that capture a culinary experience

November 9, 2022 by
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If you don't grow up speaking English, it can be an extremely difficult language to learn. It has appropriated words and structure from so many different languages that making sense of grammar and spelling rules often requires reciting a poem (i before e except after c, or when sounded like a as in neighbor and weigh - and of course… read more

In praise of garlic powder

November 7, 2022 by
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Watch a few videos of chefs and food writers and most of them will probably tell you that it's best to cook with fresh ingredients, especially when it comes to garlic. You'll see differing advice on how best to chop or mince the allium, but by and large most everyone will be saying that fresh garlic is much better than… read more

Food news antipasto

November 6, 2022 by
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We begin this week with another passing to report. Former New York Magazine Restaurant critic Gael Greene died this week at age 88. Greene revolutionized restaurant criticism. According to the NYT obit, "she put a premium on lively prose and colorful detail, throwing overboard the pompousness of the professional gourmets who dominated the profession." People noted the sensuality that came… read more

The Great British Bake Off/Baking Show – Week 8 – Pastry

November 5, 2022 by
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We are down to five bakers for the quarter finals and this week was all about pastry. Signature: 12 individual Vol-au-vents made with a rough puff pastry and a sweet filling. Sandro forgot to turn on his oven - maybe his leather pants were too tight. (Forgetting to turn on the oven happens to contestants on the regular, a few… read more

How much do you cook from your cookbooks?

November 4, 2022 by
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By and large, EYB Members own a lot of cookbooks. The numbers vary, with some people having just a handful and others thousands, but it is safe to say that if you are a member who does not like or possess multiple cookbooks, you would be an outlier. How much each of us actually cook from all of the books… read more

What’s your food risk tolerance?

October 31, 2022 by
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Pathogens lurk everywhere: doorknobs, countertops, shopping carts, refrigerator handles, basically every surface you touch contains bacteria, some of it harmful. Your food can harbor nasty bugs too - salmonella, campylobacter, listeria, and E. coli are frequently found in grocery items ranging from salad greens to chicken. As someone who was once hospitalized (at Christmas, no less) for food poisoning, I… read more

Food news antipasto

October 30, 2022 by
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We begin this week's review with some sad news:  venerated restaurateur and chef Joyce Molyneux passed away on October 28 at the age of 91. For decades, Molyneux helmed the Carved Angel, Dartmouth. One of the first female chefs to be awarded a Michelin star, in 1978, she never exhibited the unseemly behavior espoused by many chefs of the era,… read more

A treasured family cookbook gets a new life

October 27, 2022 by
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Top view of a vintage open cookbook surrounded by some spices and herbs like thyme, rosemary, laurel, pepper, garlic and chervil, and some kitchen utensils. The cookbook is at the center of the image and its pages are empty so you can use it as a useful copy space. Objects are on a rustic dark brown wooden table.
If your house were on fire, what would you grab on the way out the door? For some people it might be a treasured photo album, but for me it would be the handwritten cookbook my grandmother gave me when I got married because it is a tangible and irreplaceable part of my family's history. For Holocaust survivor Steven Fenves,… read more

Autumn pantry essentials

October 25, 2022 by
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Although autumn has been playing coy in many locations (it was in the upper 70s here two days ago, 20 degrees Fahrenheit above normal), cooler temperatures will be here soon for many of our Members. With the change in the season, thoughts turn to warming spices and holiday traditions. BBC's Good food is here to help us make sure our… read more

Food news antipasto

October 23, 2022 by
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Fans of Anthony Bourdain might be excited to read the unauthorized biography titled Down and Out in Paradise. Author Charles Leerhsen could have dived into the many facets of Bourdain's work but instead focuses on the drama and the book, according to the late chef's friends and family, gets many facts and details wrong. In a review in The Guardian,… read more

Are more grocery store woes on the way?

October 20, 2022 by
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I am beginning to feel a bit like Debbie Downer when I post stories like these, but I also believe they contain information that is pertinent to our Members. Yesterday Jenny clued me in to another report saying that shoppers can expect shortages and even higher prices in grocery stores just as the holiday cooking and baking season begins. This… read more

The 40 rules all GBBO contestants must follow

October 19, 2022 by
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I admit that I am a GBBO junkie - I follow contestants on Instagram, watch the program religiously, and often bake recipes published when the shows air. So when I saw a link that talked about the 40 rules that all GBBO contestants must follow, I clicked on it almost reflexively. Most of them are obvious, but some were enlightening.… read more

Food news antipasto

October 16, 2022 by
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If it feels like your grocery budget is on a never-ending upward climb, you are far from alone. Inflation on food products is near or has passed double digits year over year in many places, and people are looking for ways to save on their food bill. The Washington Post recently wrote about five ways to save when grocery shopping,… read more

Butter boards spawn new trends

October 13, 2022 by
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Overhead shot of a portion of a wooden serving board with handle topped with bowls of olives and cheese, plus melon balls, nectarine slices, folded salami and proscuitto slices, toasted baguette slices, and basil leaves for garnish. Bamboo skewers are off to the left side of the board, which rests on a marble surface. A small pitcher of sauce is on the right.
A few weeks ago I wrote about the TikTok trend of butter boards. As often happens with viral trends, this has produced plenty of copycats. Apparently concept of smearing a tasty dip onto a serving platter and surrounding it with vegetables appeals to a broad audience, because now there are not only butter boards, but hummus boards, Nutella boards and… read more

Food news antipasto

October 9, 2022 by
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Country music legend Loretta Lynn passed away earlier this week at age 90. While millions appreciated her impressive singing and songwriting career - where she inserted sometimes controversial feminist viewpoints into a conservative, male-dominated industry - fewer people realize that she was also a talented home cook. She wrote a cookbook in 2004 called You're Cookin' It Country: My Favorite… read more

Using up fresh herbs

October 6, 2022 by
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We will have our first frost tonight, so after work this evening I scrambled to harvest the tender items that will not survive freezing temperatures. This included plucking some green tomatoes and bringing in a lot of herbs. Finding ways to use or preserve this abundance of things like mint, oregano, chives, and basil can be a challenge, so I… read more

Open call for James Beard Media Awards

October 5, 2022 by
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On October 4th, the Media Awards (Book, Broadcast Media, and Journalism) announced its Open Call for Entries. Each entry requires an entry fee of $75. At any time during the entire call for entry, Media Awards entrants who state a financial need may have the fee waived. This year there are some additional categories available in Book Awards: The Writing category… read more

Comfort food history: the story of mac and cheese

October 4, 2022 by
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If any one dish typified the term 'comfort food' it would have to be macaroni and cheese. Many of us grew up on the stuff, whether from a box or, if you were lucky, made from scratch with lots of cheesy goodness. Ours was a "blue box" family, and it is one of the first foods I was able to… read more

Food news antipasto

October 2, 2022 by
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When Instagram debuted, the social media platform brimmed with carefully curated, dramatic, gorgeous photos. Food was no exception to this aestheticism, and scores of bloggers attracted huge audiences based on their stunning food photography. Recently, however, the 'grams look a bit different. There's a new sheriff in town when it comes to Instagram food, explains Eater's Bettina Makalintal, who observes… read more

How to eat like a king

September 27, 2022 by
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As we were sitting around the table following an exceptionally fine meal a few weeks ago, my husband remarked that "we eat like kings" in our house. Judging by my waistline, this rings true: the breadth and quality of foods that lands on our dinner plates would probably impress the royals of ancient times. But this is 2022, and England… read more

Food news antipasto

September 25, 2022 by
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You may have seen the warnings about reasons not to cook chicken in NyQuil cold medicine, and if you did, you probably wondered why people were doing it in the first place. As it turns out, they weren't. Eater explains why the 'sleepy chicken', which went viral, was never really a food trend. Instead, it was a 'gross out' prank,… read more

Finger food

September 21, 2022 by
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Many foods seemingly taste better when eaten with your hands instead of with cutlery (fried chicken, pizza) and some only make sense to eat with your hands or fingers (potato chips/crisps, tacos). In Western countries, finger foods are often seen as a novelty but in many other cultures around the world, almost all foods are eaten with one's hands and… read more

Food news antipasto

September 18, 2022 by
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The Manchester Food and Drink Festival is happening in Cathedral Gardens from September 22nd - October 2nd. Of particular note is the all day Octopus Cookbook Confidential event on September 24th featuring many cookbook authors. Please note we have updated other events on our Calendar including Rick Rodgers' classes at Kings in New Jersey and Edd Kimber's US events as… read more
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