Food new antipasto

January 10, 2021 by
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Tales of kitchen disasters never fail to entertain me, perhaps because I have had so many of them in my own kitchen. From charcoal caramel to accidentally pouring out long-simmering stock, messes and mix-ups are part of everyone's culinary journey. For your amusement, here's a small gallery of kitchen disasters to make you feel better about your own mishaps. Le… read more

Food news antipasto

December 27, 2020 by
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Have a refrigerator full of Christmas leftovers? Find ideas for how to use them with Yotam Ottolenghi's Boxing Day (and beyond) recipes that make use of turkey, Christmas pudding, cranberry sauce, and more. If that isn't enough inspiration, try Tim Dowling's 17 ways with leftover turkey or Diana Henry's ideas for leftover ham, turkey, stuffing, and sprouts. This week's news… read more

Food news antipasto

December 20, 2020 by
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Reading raw numbers of infections and deaths does little to illustrate the personal toll the coronavirus is taking on individuals. One story that puts names to the numbers in a visceral way involves food, which makes the impact even greater for a food lover like me. The Charleston Post-Courier published a story about a handful of coronavirus victims that includes… read more

Food news antipasto

December 13, 2020 by
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a wooden bowl filled with lemons sits next to two whole and two halves of lemons on a wooden surface
We'll begin this week's survey of what's happening in food and cookbooks with a free baking class. Art of the Pie's Kate McDermott is offering a free dough making demonstration as a thank you to everyone who has supported her over the years. The Zoom session will be held on Thursday December 31st, 2020 at 8AM Pacific Time (US). The… read more

Food news antipasto

December 6, 2020 by
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With every season come seasonal flavors of products ranging from drinks to chips/crisps to candies. It seems like food companies try to outdo each other with the new flavors and that is not always for the better, says The Guardian's Jay Rayner. He calls out wacky holiday flavors, asking "has anyone ever really felt more Christmassy because Walkers have released… read more

Food news antipasto

November 29, 2020 by
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Several weeks ago we posted about Kitchen Arts & Letters starting a fundraising campaign to help save their store. The appeal was successful, with KAL raising enough money to keep the doors open despite a huge drop in foot traffic. An EYB Member provided us with a link to an interview with owner Matt Sartwell on how KAL is coping… read more

Food news antipasto

November 22, 2020 by
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Weeks after vanishing abruptly, Fine Cooking's website is back up and running. The return was announced via tweet on November 19. I was able to log in to my Fine Cooking account, and the site appears to be fully functional, although I did not have any recipes saved to my Recipe Box so I do not know if that also… read more

Food news antipasto

November 8, 2020 by
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I participated in the Bake a Bundt online class offered by Bake from Scratch Magazine's Brian Hart Hoffman, Williams-Sonoma, and Nordic Ware. During the class, Nordic Ware's Jennifer Dahlquist announced that in connection with Nordic Ware's 75th Anniversary - happening in 2021 - the company will be making several special, limited edition Bundt pans. They will be offered first (or… read more

Food news antipasto

November 1, 2020 by
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We begin this week's run down of food news with the sad news that Cecilia Chiang, credited with bringing authentic Chinese food to the U.S., has died at age 100. Chiang's pioneering Mandarin restaurant in San Francisco showcased food that was worlds apart from the chop suey that reigned at the time. In a profile of Chiang in 2007, The San… read more

Food news antipasto

October 25, 2020 by
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When Danny Bowien started Mission Chinese Restaurant, he was looking to create a working environment free from the abuses he experienced as a young chef. From the outside, it seemed that Bowien was achieving his goal of having a restaurant geared toward healthy employee relations, but a Grub Street investigation uncovered a toxic work environment flourished instead. Recently, Bowien admitted… read more

Food news antipasto

October 18, 2020 by
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We'll start off this week with a perennial favorite: a list of 50 great cookbooks coming out in fall 2020. This one comes to us from Food & Wine, and contains many of the volumes that Jenny has in her review of the best cookbooks of the season. Speaking of Food & Wine, they recently discussed how California chefs are… read more

Food news antipasto

October 11, 2020 by
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Another team member has left the Bon Appétit Test Kitchen. This time it is breakout video star Claire Saffitz, author of the newly-released cookbook Dessert Person: Recipes and Guidance for Baking with Confidence. Saffitz broke the news to fans via Instagram, saying that she was "grateful to Bon Appétit and CNE for the opportunity to build my career on their platforms, but… read more

Food news antipasto

October 4, 2020 by
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Now that Cookbooktober has arrived, everyone is weighing on which recently released books are the best. We're biased, of course, but we think Jenny's take on the subject is definitive, but in the interest of fairness we'll let you know that the NY Times has also published its list of the best 14 cookbooks of fall. The pandemic isn't the… read more

Food news antipasto

September 27, 2020 by
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Everyone loves lists, and around here we think that lists of cookbooks are the best. Jenny always keeps us up to date with new releases in our monthly cookbook reviews, and she goes above and beyond by creating lists of next year's releases of note and more. Since we just can't get enough of cookbook lists, we like to see… read more

Food news antipasto

September 20, 2020 by
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Ina Garten's cookbook tour is going virtual. Williams Sonoma announced that it would host the Barefoot Contessa herself in a series of events to celebrate the launch of her latest, Modern Comfort Food. The first event sees Ina chatting with Jennifer Garner on October 20, followed by a talk with Katie Couric on November 17. For both events, fans must get… read more

Food news antipasto

September 14, 2020 by
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The culinary world lost a shining star this week. Restaurateur and designer Terence Conran has died at the age of 88. “He was a visionary who enjoyed an extraordinary life and career that revolutionised the way we live in Britain,” his family said in a statement announcing his passing. Seeing beautiful images of food has become a respite in a… read more

Food news antipasto

September 6, 2020 by
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Potato salad is not just a picnic staple, it is part of the Black cultural dynamic. The 2006 movie Who Brought the Potato Salad? explores the dish's relation to Black family dynamics, and recently Dr. Jon Paul Higgins expounded on this topic. Over at The Kitchn, he writes about why potato salad plays an important role in many Black social… read more

Food news antipasto

August 30, 2020 by
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Audiobooks are wonderful to listen to during a commute or while relaxing on vacation, but have you ever listened to an audio cookbook? A recent tweet from Abrams Books touting the audiobook of Michael Ruhlman's latest release, From Scratch, says that "listening to audio cookbooks can be a great way to learn how to be a better cook without getting… read more

Food news antipasto

August 23, 2020 by
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The era of free wine tastings in Australia may be coming to a close. The pandemic nixed wine tastings for months, and now that wineries are able to reopen, many owners say they will never go back to the era of free tastings. Complimentary wine flights are a cornerstone of Australian cellar door visits – but as wineries reopen, they… read more

Food news antipasto

August 16, 2020 by
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Interested in the juncture between cookbooks and history? A new publicly available searchable database called The Sifter might be right up your alley. The Sifter, conceived by food historian Barbara Wheaton, "is designed to be a tool to aid in finding, identifying and comparing historical and contemporary writing on food and related topics," according to the site's mission statement. Modeled… read more

Food news antipasto

August 9, 2020 by
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Running out of things to watch in your Netflix or Amazon Prime queue? We have the answer with a new short film that dives into the world of Japanese cooking via one of its most iconic elements: dashi. The brainchild of chef Shinobu Namae and filmmaker Eric Wolfinger, the show explores each step of the dashi-making process through the eyes of the Michelin-starred… read more

Food news antipasto

August 2, 2020 by
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Kitchen cleaning hacks are constantly being shared on social media, and one that has been making the rounds lately involves a trick for cleaning your glass oven door - use a dishwasher tablet. There are some nuances to this that make it more effective (you apparently need to get the tablet a little wet but not too much), but people… read more

Food news antipasto

July 26, 2020 by
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Whenever someone asks me the question, "If you could start over, what profession would you choose?" my answer is "professional baker." There are many reasons that never happened, and recently my excuse has been that I am too old to get started in that physically demanding line of work. Perhaps I should reconsider, as there is still plenty of life… read more

Food news antipasto

July 19, 2020 by
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We'll start this week's roundup of food news with an announcement from Saveur magazine. In a recent IG post, the magazine said it is bringing back the Saveur 100. You can help contribute to this special issue by telling Saveur about your favorite places to eat, must-have kitchen tools and gadgets, and game-changing techniques. In the past few weeks, social… read more

Food news antipasto

July 12, 2020 by
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Two world-famous NYC-based culinary schools announced their merger earlier in the week. The International Culinary Center (formerly the French Culinary Institute) is closing its doors after over thirty years and will be absorbed by The Institute for Culinary Education. We don't know the plans for the ICC's legendary instructors )Jacques Pépin, Jacques Torres, André Soltner and Alain Sailhac) although ICE… read more
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