Food news antipasto

January 9, 2022 by
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Reading Jay Rayner's recent Observer column uncovered a sweet surprise: news of a free cookbook. Tucked away toward the end of the article, under News Bites, was a tidbit about The Marine Stewardship Council publishing a free online cookbook. The free tome includes recipes from famous chefs from around the world and focuses, as you might imagine coming from a… read more

Food news antipasto

January 2, 2022 by
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We will start out the new year with several cooking tips in case your New Year's resolution was to learn more about or level up your cooking. First up is King Arthur Baking Company, which provides a beginner's guide to baking with miso. Tatiana Bautista explains how using miso can add more complexity and richness to your baked goods and… read more

Food news antipasto

December 26, 2021 by
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All of us at EYB hope our Members enjoyed a delicious holiday meal this weekend. If you made a large feast, you might be eyeing a lot of leftovers - there is a ham bone in my refrigerator getting ready for a long bath in broth to become a calico bean soup. Over at The Happy Foodie, you can find… read more

Food news antipasto

December 19, 2021 by
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A Texas woman's viral obituary recently made people chuckle, but it was a Washington Post article about the number of obituaries that mention casseroles caught my attention this week. In the past two years, the number of obituaries that referenced casseroles climbed by 43 percent (no doubt another measure of the pandemic's toll). More important than the numbers is the… read more

Food news antipasto

December 12, 2021 by
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How much do you love gnocchi - enough to steal an entire truck full of the pasta? In Australia last week, some thieves stole a delivery truck from Brisbane's Gnocchi Gnocchi Brothers while its precious cargo was being unloaded. The unknown perpetrators made off with 340 kilograms (750 pounds) of gnocchi - enough to make over 2,000 servings. The truck… read more

Food news antipasto

December 5, 2021 by
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Having GBBO withdrawals? Head over to The Guardian to read an interview with Jürgen Krauss, who was eliminated in the semi-finals. He has made peace with not making it through to the end, and he offers insight into what happens in the tent. In particular, I was interested in his take on hosts Matt Lucas and Noel Fielding, who he… read more

Food news antipasto

November 28, 2021 by
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We wanted to start this week's roundup by wishing our members who celebrate a Happy Hanukkah. A few years ago I wrote about the history of Hanukkah latkes, including the tidbit that originally latkes were not made with potatoes (which are indigenous to the Americas) but rather with cheese. If you are looking for recipes to help you celebrate, head… read more

Food news antipasto

November 21, 2021 by
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Kitchens and cooking have evolved over the centuries: the methods and equipment used by our grandparents and ancestors have transformed into modern-day appliances and techniques. It's fascinating to observe these changes, and thanks to the Smithsonian, you can easily do just that by viewing an 1868 catalog of cook stoves. I am thankful I do not have to make holiday… read more

Food news antipasto

November 14, 2021 by
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As the holiday season approaches, some of us are a bit out of shape for large meal planning due to the pandemic, so we appreciate getting tips on how to create a successful celebration. One tip that crossed my news feed this week involves turkey roasting. If you are keen on getting that perfectly golden bird, head over to Taste,… read more

Food news antipasto

October 31, 2021 by
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Just when you think you have seen it all, along comes a book that makes you realize that there are new things under the sun. That describes the newly indexed book Slippurinn, the debut cookbook from Icelandic chef Gísli Matt. It required 44 new ingredients to be added to the ingredients database. This does fall short of the record set… read more

Food news antipasto

October 17, 2021 by
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Ina Garten is one of the most beloved authors among our members. Her 1999 debut, The Barefoot Contessa Cookbook, ranks at #11 for number of bookshelves in the EYB Library. If you are among those who do not have this book, you might want to head to Costco, where you will find an exclusive new edition of this book that… read more

Food news antipasto

October 10, 2021 by
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Bobby Flay has been part of Food Network for almost as long as it has been broadcasting, joining the fledgling cable network during its first year on air in 1994. He has been part of some of Food Network's most popular programs, including Iron Chef America, Chopped, Beat Bobby Flay, and others. After 27 years together, however, the celebrity chef… read more

Food news antipasto

October 3, 2021 by
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As the holidays creep closer, people who love to bake are gearing up for their favorite time of the year. Trays of cookies, celebratory cakes like bûche de Noël, and Thanksgiving and Christmas pies all beckon. If you are living in the United States and are looking forward to holiday baking season, you might want to buy your flour now,… read more

Food news antipasto

September 26, 2021 by
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empty wineglasses on a tray
Michael Ruhlman's book Ratio opened my eyes to understanding how so many recipes work, ranging from custard to pastry crust. That is why I enjoyed this useful chart of six essential baking ratios from Taste of Home. Print it out and keep it handy when comparing recipes. Can you get too much GBBO? Nah, we don't think so. This week… read more

Food news antipasto

September 19, 2021 by
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After 18 long years, it has finally happened - chef René Redzepi and his restaurant Noma have received a third Michelin star. In an Instagram post, the restaurant said "We want to thank our wonderful guests for their support over the last 18 years and a huge shout of course to all our collaborators—farmers, winemakers, foragers—everyone that’s been a part of… read more

Food news antipasto

September 12, 2021 by
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There are two types of people in the world: those who meticulously follow a recipe's direction to use one clove of garlic, and those who see that and add three (or more) cloves. If you count yourself as part of the latter group, head over to America's Test Kitchen, where they explain how the strength of garlic's flavor depends on… read more

Food news antipasto

September 5, 2021 by
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This week brings us plenty of news about several celebrity chefs/cookbook authors and their restaurant openings and closings. First up is that Gordon Ramsay is at long last opening another restaurant in Scotland, 17 years after his Glasgow eatery Amaryllis closed. The new outpost of Bread Street Kitchen & Bar will take over the former Refinery site at 4-8 St… read more

Food news antipasto

August 29, 2021 by
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From baking to operating a cookery school to writing several bestselling cookbooks, John Whaite is living his best life. He will soon add another accomplishment to his impressive career: the 2012 Great British Bake Off champion is slated to compete in Strictly Come Dancing’s first all-male partnership. Whaite said: “I’m so grateful, excited, and nervous to be joining the Strictly… read more

Food news antipasto

August 22, 2021 by
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Maggie Beer is an Australian national treasure. Her cookbooks have garnered numerous awards, and she has taken up the cause of trying to change the food in aged care through her eponymous foundation. The Sydney Morning Herald's Benjamin Law recently interviewed Beer, asking questions on a number of topics, including her life before her food career. (As a reminder, EYB… read more

Food news antipasto

August 16, 2021 by
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The famous Bonne Maman advent calendar is back - hurry before they are gone. There are 24 delicious flavors in mini jars featured in this year's edition, including new Cherry with Hibiscus Flower, Sweet Orange and Passion Fruit, Peach with Jasmine, Wild Blueberry with Lemon Balm, and Raspberry with Rose. The fresh styles are included along with the classics everyone loves,… read more

Food news antipasto

August 8, 2021 by
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Fans of the UK's Borough Market will like this tidbit - it's been a while since the Market Life magazine was last published. The magazine stalled at issue #49, so very close to a milestone publication. This week, the Market finally announced the release of issue #50. To mark this accomplishment, they have assembled a special bumper edition, which includes… read more

Food news antipasto

August 1, 2021 by
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Even though I have pared down my kitchen tool collection, I still have several different whisks. Each handles a particular task better than others. If you're wondering which whisk performs best for different uses, head over to The Kitchn. They have put together a primer on types of whisks and the differences between them. When I make a Caesar salad… read more

Food news antipasto

July 25, 2021 by
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Millions of people watched famed chef Jacques Pépin's short cooking videos during the pandemic. Although I never much paid attention to the clothing he was wearing, Charlotte Reilly of Inside Hook took notice. She added him to her list of the 50 best dressed men over 50. Reilly says she was impressed by "how simply and timelessly Pépin is dressed"… read more

Food news antipasto

July 18, 2021 by
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The Anthony Bourdain documentary titled 'Roadrunner' was released in theaters on July 15 and is getting mixed reviews from critics. Helen Rosner likes it (but is disquieted by the artificial intelligence used to fabricate Bourdain's voice), while Sean Burns says it is more of a petty tell-all than a true portrait of the revered chef. The film explores Bourdain's life,… read more

Food news antipasto

July 11, 2021 by
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Reduce, reuse, recycle, eat? Scientists have recently developed a novel solution for disposing of waste plastic. They invented a process to convert discarded plastic bottles into vanilla flavoring using bio-engineered bacteria. The research was published in the journal Green Chemistry, and the scientists claim that the process generated no hazardous waste. My mornings always begin with a steaming cup of coffee. If… read more
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