Root-ing for the underdog

December 21, 2014 by
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Tonight is the longest night in the Northern Hemisphere. Now that we are in the throes of winter, many of us long for the sunshine and vibrant colors of spring and summer vegetables. But even if we're dreaming of spring, we shouldn't overlook the great foods of fall and winter, like root vegetables. If you are wondering what to do… read more

Fruitcake’s extended family

December 13, 2014 by
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Fruitcake has gotten a bad rap. What used to be a celebratory cake studded with dried fruit and nuts that was moist and flavorful turned into a caricature of itself, morphing into a products that was overly sweet yet somehow dry, with neon-colored bits that barely resemble anything in the fruit world. No wonder most fruitcakes end up in the… read more

Mull it over

December 5, 2014 by
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The start of the winter season has been brutally cold in much of North America. As the temperature plummets, warming drinks become essential. While coffee, tea, and hot chocolate are wonderful for everyday sipping, sometimes you want something a bit different. For those occasions, mulled beverages are just the ticket. The history of mulled beverages, mulled wine in particular, can be… read more

Talking turkey

November 19, 2014 by
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The countdown to U.S. Thanksgiving is well under way. Since turkey will be gracing close to 90% of American tables next Thursday (approximately 46 million turkeys), we thought it would be nice to provide some links to the latest on brining and roasting your bird. If you had any questions on the former, Serious Eats offers a "quick and dirty"… read more

You can find them in the club

November 11, 2014 by
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New varieties of apples hit the market with dizzying frequency. Which varieties you see in your grocery store may be heavily influenced by a new push to manage cultivars, as NPR's The Salt discusses. In the past, new apples came on the market from breeding programs led by universities or grower groups. These apples, bred for different characteristics like crunch,… read more

Cocktails and tea together

October 30, 2014 by
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It will likely not come as a surprise to learn that recipes for drinks with alcohol outnumber non-alcoholic beverages in the EYB Library by nearly 3 to 2.  Now a growing movement meshes the non-alcoholic beverage world with the world of cocktails: adding tea to liquor, unleashing sophisticated flavor combinations. The Minneapolis Star Tribune reports on the trend. Jesse Held, "cocktail czar" at several… read more

The top pumpkin recipes, just in time for Halloween

October 26, 2014 by
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  With Halloween just a few days away, we wouldn't be surprised if you had pumpkin on your mind. Whether you're carving one or roasting it, there are many inspiring examples to choose from during the fall season. As a general rule, the pumpkins sold for decoration aren't very flavorful as they are bred mainly for appearance. Instead of cooking… read more

Move over tacos, here come arepas

October 22, 2014 by
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Riccardo Romero, the owner of NYC's Arepas Café, has a big dream: he hopes that arepas, the cornmeal cakes from his native Venezuela, seared on a griddle and stuffed with a dizzying array of fillings, may one day be as widely eaten as tacos. Indexed blog Serious Eats reports on the rise of arepas, the Venezuelan and Columbian sandwiches, which are… read more

Be it ever so humble

October 18, 2014 by
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Over at the NY Times, Sam Sifton is waxing poetic about baked potatoes. Steaming hot russets with crisp skins loaded with traditional toppings like sour cream and chives, or more avant-garde combinations like blue cheese and rosemary, are delicious as a side dish. Appropriately topped, baked potatoes can be a complete meal and they're perfect for cool weather cooking. Baked… read more

Take it or leave it

October 2, 2014 by
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You're perusing the ingredient list of a recipe when you notice it calls for bay leaves. You obligingly fish a few dried and crumbling leaves out of the packet and plop them in the pot, hoping you remember to remove them before serving. But have you ever wondered if they were essential to the dish? Bay leaves are supposed to… read more

Fresh from…the vending machine?

October 1, 2014 by
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When you think of vending machines, fresh food probably doesn't come to mind. But across the U.S., that is beginning to change, as Modern Farmer reports on the trend of farm-fresh vending machines. For now it's more publicity stunt than practical application, although vendors have high hopes for the concept. In New York state, vending machines at ten rest areas… read more

Discovering sumac

September 28, 2014 by
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Some ingredients go from obscure to rock star seemingly overnight, and one recent example is sumac. Sumac's meteoric rise can be attributed in large part to authors emphasizing Middle Eastern flavors like Yotam Ottolenghi and Louisa Shafia, but the spice is now popping up everywhere. Indexed blog The Kitchn tells us why we should have sumac in our spice cabinet,… read more

Pick a perfect pear

September 14, 2014 by
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  Crisp mornings and shortening days herald the arrival of fall and with it, fall fruits such as pears. Jacques Pépin notes in Sweet Simplicity that pears are regarded in France as "the king of fruits," and indeed pears shine in both sweet and savory applications. Indexed blog The Kitchn's provides a refresher on how to choose, ripen, and store pears. Unlike… read more

Butter’s popularity has a downside

September 7, 2014 by
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U.S. butter supplies (known as "stock" in dairy economist parlance) are 40 percent lower this year than at the same time last year. This dip prompted some economists to speculate there might be a butter shortage for the holiday season. NPR Food reports that we can breathe a sigh of relief, as there appears to be no imminent shortage. However,… read more

The case of the disappearing cheese

September 3, 2014 by
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When you think of France, cheese is probably near the top of food items that come to mind. (We'll understand if your first thought is wine.) The home of beloved cheeses like Camembert, Comte, and Oussau-Iraty is now facing an existential crisis. Newsweek reports that since the 1960s, over 90% of French cheese makers have gone belly up or have been taken over by… read more

Hand harvested foods

September 2, 2014 by
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Yesterday we looked at cult culinary items and Susie just discussed cultured foods, so in keeping the "cult" terminology, today we'll look at cultivation--more specifically, how even in this technological age, some foods still require hand cultivation, harvesting and processing. While almost every crop has yielded to mechanization, some are too fragile or complex to easily automate. NPR takes a look… read more

Don’t get squashed by summer’s bounty

August 31, 2014 by
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  Courgettes (known as zucchini in the U.S.) are well into season now in the Northern Hemisphere. In fact, these prolific producers often far outpace our ideas on what to do with them. Mary-Ellen McTague, chef and owner of Aumbry, gives us several ideas for using the bounty of these summer squash. She offers recipes for a courgette, tomato and… read more

Use your melon

August 17, 2014 by
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In the heat of summer, few things are as refreshing as a ripe, succulent melon. Choosing the right melon at the market, however, can be a difficult task. Do you thump it or sniff it? And what should the fruit look like? Russ Parsons of the L.A. Times offers some tips on how to pick the perfect melon. Melons can… read more

Bartenders’ latest secret ingredient

August 15, 2014 by
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Salt is not new to the repetoire of cocktails, but the salt is now moving from the rim into the glass. Mixologists are discovering something chefs have known forever: adding a little salt helps bring out the flavors of other ingredients. "You salt your food, so why not your drinks?" says Morgan Schick of Trick Dog in San Francisco. One feature of salt… read more

Dried chiles add depth and nuance

August 13, 2014 by
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Many of us keep whole spices in our pantry because we prefer the vibrant flavor of freshly ground spices like peppercorns or cumin seed over the sometimes flat flavors of the pre-ground varieties. Yet when the recipe calls for chile powder, we still reach for the pre-ground version because we are overwhelmed by the dozens of varieties of dried chiles available to… read more

Move over maple, there’s a new syrup in town

August 11, 2014 by
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A stack of steaming pancakes with a pat of butter begs for a generous drizzle of syrup. But instead of reaching for the maple syrup, you may want to try hickory syrup. You didn't know there was such a thing? Neither did Travis and Joyce Miller of Virginia until a few years ago. Now they are producing the tasty substance… read more

Would we lye to you?

August 9, 2014 by
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It may be a few weeks until Oktoberfest, but it's never too early to start practicing your favorite German pretzel recipe. Over at The Salt, Paula Friedrich shares pretzel making tips, and even provides her mother's recipe. The secret to getting that beautifully brown and crackly crust? Lye (yes, the same stuff that you use to clear drain pipes and… read more

Versatile dry vermouth

August 7, 2014 by
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As part of its 9-bottle bar series, indexed blog The Kitchn provides background on the rise, decline, and resurrection of this aromatized and fortified wine, primarily associated with the dry martini. Once wildly popular as a cocktail ingredient and aperitif, vermouth went out of fashion for decades, probably because it oxidizes very quickly. Even when stored in the refrigerator, which… read more

Fresh ways to eat your veggies

August 3, 2014 by
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Even though we may spend months anticipating the bounty of summer vegetable season, it's easy to fall into a rut of preparing the same dishes over and over once the vegetables arrive at the market. Chef Amanda Cohen of the restaurant Dirt Candy shows us how to break out of the boring vegetable routine. Cohen, who penned a cookbook named after… read more

The all-weather fruit

July 28, 2014 by
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Lemons may be associated with summertime treats like lemonade and sorbet, but we shouldn't overlook their contribution to winter foods, notes Judith Elen of The Australian. Lemons go well with so many types of food that they remain popular year round, and in the global marketplace you can usually find fresh lemons in any season. But even though it may not… read more
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