Food news antipasto

July 24, 2022 by
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Our first news comes to us via Food Tank, where writer Jonathan Ribich brings us the story of the award-winning documentary called The Kitchenistas. This film "follows the lives of women leading a movement in Southern California to reconnect their community to healthy, traditional foods." Women who participate in the bilingual culinary program called Cooking for Salud at Olivewood Gardens in National City,… read more

The Bear is this season’s must-watch food show

July 23, 2022 by
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Forget reality television, drama is where it's at right now with respect to food programming. At least according to Helen Rosner and my food-loving friends who live in Chicago, who highly recommend The Bear, which is streaming on FX and Hulu. The Bear is a fictionalized account of a top-tier chef who leave's the "world's best" restaurant in NYC to… read more

Get paid to eat state fair foods

July 21, 2022 by
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If there's one thing that most Americans can agree on, it's that eating food on a stick is wonderful. From Pronto Pups (corn dogs) to fudgesicles to fried pickles, we love our state fair foods, most of which have been configured to fit on sticks to make it easier to carry them around the vast fairgrounds found in county seats… read more

This price hike is a really big dill

July 19, 2022 by
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The patch of dill in my garden has overtaken the small area where I let it go to seed last year, staking out territory meant for the winter squash that is now competing for space with the leggy, feathery-leaved plants. This complaint about an overabundance of an herb is probably irksome to many of our Australian readers who are facing… read more

Food news antipasto

July 18, 2022 by
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As Europe braces for its worst-ever heatwave, BBC Good Food is providing recipes along with tips and tricks for dealing with the hot weather. You will find ideas for no-cook meals, foods to make that are perfect for outdoor eating, advice from a nutritionist on how to adjust your diet to deal with the heat, and other tips. Orange-cardamom ice… read more

Finding the right cookbook fit

July 16, 2022 by
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I have been wearing the same athletic shoes for nearly 30 years - not the exact same pair of course, but the same brand and style. After trying different brands and types, I discovered that these worked best for me, providing the support and comfort I needed. The same can be said for cookbooks - not every cookbook or author… read more

France encounters a mustard shortage

July 14, 2022 by
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While the French celebrated Bastille Day today, many of the festivities were missing a beloved ingredient. France is in the midst of a Dijon mustard shortage, depriving the country of "the condiment that gives edge to a steak frites, life to a grilled sausage, depth to a vinaigrette and richness to mayonnaise." Dijon-style mustard  from  The Art of Preserving (Williams-Sonoma) by Rick Field and Lisa Atwood and Rebecca… read more

Global chickpea shortage looms

July 11, 2022 by
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Hummus and falafel lovers won't want to hear this news, but it looks as though there will be a worldwide shortage of garbanzo beans, aka chickpeas, in the coming year. Reuters recently reported that global supplies of the crop may fall 20 percent over the next several months. Basic hummus from Jerusalem by Yotam Ottolenghi and Sami Tamimi If you surmised that the… read more

Food news antipasto

July 11, 2022 by
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This week's theme centers on fried chicken in honor of the fact that July 6 was National Fried Chicken Day in the US. Up first is Eater's series, The United States of Fried Chicken, which takes us all over the country to find the 27 best fried chicken joints in the nation. But that's not all: you'll also find an… read more

Ingredient snobbery must go

July 9, 2022 by
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Just about every TV chef I have watched has maligned a ready-made ingredient like boxed chicken broth or pre-peeled garlic. I've also seen scads of articles like Food & Wine's "29 things chefs never buy pre-made," where the pros besmirch everything from salad mix to jarred sauces, emphatically stating they would never deign to purchase such an inferior product. While… read more

Dome cakes are the perfect timeline cleanse

July 6, 2022 by
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Reading the news today seems to be a masochistic endeavor. Endless stories about shooting, shenanigans (if not outright crimes) by high-ranking government officials or former officials, weather disasters, and other gloomy stories dominate the headlines. Finding something uplifting to read becomes more difficult each day, which is why I eagerly clicked on the link to an article about the latest… read more

Enhance your pizza IQ

July 5, 2022 by
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Forget about the tired pickup line of "What's your sign?" - I posit that you gain a lot more insight into what someone is all about by asking them about their favorite pizza. You learn whether or not they are into food (if they mention frozen pizza, it's time to move along), possibly about how well-traveled they are (if they… read more

Food news antipasto

July 3, 2022 by
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This week UNESCO added borsch (aka borscht) to its list of endangered intangible cultural heritage, saying that the war "threatened" the cooking of borsch. Ukraine claims the soup as its national dish, and the country's Culture Minister Oleksandr Tkachenko said "Victory in the war for borsch is ours!" Many different varieties of borsch are served, but the most common prominently features… read more

Everything’s coming up ube

July 2, 2022 by
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I don't know about you, but I've been seeing a lot of purple foods in my social media feeds recently. Everything from hamburger buns to drinks seem to be colored in an eye-catching deep lilac hue, and the ingredient that makes these colorful foods happen is one that hails from the Philippines: ube. If you're interested in learning more about… read more

World’s largest chocolate plant shuts down after salmonella discovery

June 30, 2022 by
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Chocolate lovers, brace yourselves: Barry Callebaut just shut down its chocolate plant in Brussels - billed as the world's largest - after it discovered salmonella in a batch of chocolates on Monday. The suspected contamination was in the lecithin used as an emulsifier. Since lecithin is used in almost every type of chocolate made at the plant, the entire operation… read more

You never forget your first real taste

June 27, 2022 by
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strawberries in a colander
When I was growing up, I rarely ate any strawberries or even anything strawberry-flavored. My mother detested strawberries, so they didn't make an appearance in our house very often. Generally speaking, I was fine with that because supermarket strawberries - the only kind I had access to in my tiny town - are, frankly, terrible. Fast forward 20-odd years and… read more

Food news antipasto

June 26, 2022 by
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Unfortunately (or perhaps fortunately) for our readers, we failed to report on a limited-edition popsicle flavor that was available earlier this week in Canada. The flavor was certainly not run-of-the mill: the condiment company French's created ketchup-flavored ice pops and distributed them at three different Canadian locations from 22-24 June. If any of our readers was able to snag one,… read more

Breakfast of champions

June 25, 2022 by
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As soon as my eyelids pop open in the morning, I am thinking about food - namely, what I will eat for breakfast. Something sweet usually appears on the menu such as toast with homemade jam, pancakes or waffles, or if I can find a good one, a cheese Danish. Of course, according to most of the pundits and researchers… read more

Dandy ways to use a common weed

June 22, 2022 by
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Dandelions are the bane of most gardeners' existence. The plants are deep rooted and difficult to control without resorting to herbicides (and even then it can be a struggle). Every spring they dot my yard, and I dutifully dig out as many as I can (after the bees have had their first feedings). Instead of throwing them away, however, this… read more

Ice cream has gone to the dogs

June 20, 2022 by
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Move over, puppuccino, there's a new game in town. The market for doggie treats that echo human ones is exploding, and the latest entrant is ice cream made specifically for your pampered pooch. Last year Ben & Jerry's debuted a doggie ice cream, and Aldi UK recently announced it is two varieties (apple and vanilla). Salty Paws, which originated in… read more

Food news antipasto

June 19, 2022 by
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Today is Juneteenth (although it will be officially celebrated tomorrow), which commemorates the day of June 19, 1865, where in the aftermath of the bloody U.S. Civil War, slaves were declared free under the 1862 Emancipation Proclamation. Author Nicole A. Taylor recently released the first major cookbook dedicated to the holiday, Watermelon and Red Birds: A Cookbook for Juneteenth and Black… read more

Cookbook authors don’t have it easy

June 18, 2022 by
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Even though cookbook sales surged during the first year of the pandemic and were growing at a crisp pace even before then, cookbook authors still face many challenges. At Tasting Table, Jill Barth runs down the obstacles that would-be authors will encounter as they look for that gold mine of a publishing deal. Cookbooks may be selling like hotcakes, but… read more

Ice cream’s cool history

June 16, 2022 by
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a single scoop of chocolate ice cream sits inside a waffle cone. The background is a blank white canvas so the cone stands out.
With the temperature in my area hovering around triple digit mark, eating only cold foods sounds like a splendid plan. Ice cream ranks near the top of the list of enjoyable cold foods - nothing beats a waffle cone heaped with scoops whatever flavor calls out to me that day. The origin story of ice cream, like many foods, is… read more

Food news antipasto

June 13, 2022 by
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Jane and I have returned home following a whirlwind weekend in Chicago, where we attended the James Beard Media Awards ceremony. Today the JBF announces the winners of its Restaurant and Chef Awards and yesterday they honored recipients of the 2022 Leadership Awards. I was a little star struck when the elevator doors opened and standing right in front of… read more

Favorite road foods

June 10, 2022 by
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Jane, Jenny, and I will be attending the James Beard Foundation Cookbook Awards ceremony this Saturday in Chicago. This will be my first major trip in two years, and I am looking forward to it - not only because I will be seeing two of my favorite people and attending the JBF ceremony, but because I will be able to… read more
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