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

The fascinating career of Freida DeKnight

June 8, 2022 by
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Freida DeKnight holds the distinction of being the first food editor at Ebony Magazine, but the journey that brought DeKnight from Topeka, Kansas to this prestigious career is a fantastic story in itself. You can learn about it, and about DeKnight's influence on cooking that extends to this day, in a short podcast by The Sporkful. The episode is the… read more

Food news antipasto

June 5, 2022 by
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If you are over 50 and lived in the United States from the 1960s to 1980s, chances are good that you ate at a Howard Johnson's restaurant or stayed in a Howard Johnson's motel. The orange-roofed buildings are part of Americana - or at least they were, since the sole remaining Howard Johnson's restaurants has closed its doors for good.… read more

When there are too many notes

June 2, 2022 by
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There is a scene in the 1984 movie Amadeus when the Emperor tells Mozart that while his new composition was good, it did suffer from a flaw: there were simply too many notes. My husband feels the same way about recipes. Whenever I rattle off a long recipe title when pitching something I might want to make for dinner, he… read more

Another warning about self-cleaning ovens

May 30, 2022 by
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A hand in a yellow cleaning glove wipes across the face of an oven
A couple of years ago I wrote about one person's screed against self-cleaning ovens, an article that attracted a lot of comments on the subject. The post I took issue with was filled with hyperbole (“The self-clean button opens a portal to hell”) but lacked substance. I said pish-posh and stated that I would continue to use my self-cleaning oven… read more

Food news antipasto

May 29, 2022 by
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If you live in the UK or are planning a trip there, The Evening Standard has just published a list of the best food festivals happening this summer. Highlights include the Kew Gardens' Food Forever Event which "is an art exhibition, food festival and sustainability lesson rolled into one," and a picnic social at Lincoln Castle. Jean-Georges Vongerichten's influence on the world… read more

Debunking myths about cheese

May 26, 2022 by
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Assorted cheeses on a rustic wooden board
As with many foods, there are some "old wives' tales" about cheese that persist despite factual evidence to the contrary. I'm not talking about the myth that the moon is made of cheese, which I hope no one believes (although some people still think the earth is flat so....). Janet Fletcher of Planet Cheese, an expert on all things cheesy,… read more

Comfort food isn’t always enough

May 25, 2022 by
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You have all probably heard the heart-wrenching news out of Texas, where another mass shooting took place at an elementary school. Twenty-one families mourn an unspeakable loss, and a nation again grieves. For those outside the US who are aghast at the frequency with which these events occur, I wish I could explain why we have done nothing to prevent… read more

Food news antipasto

May 22, 2022 by
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Chef and philanthropist José Andrés is always in motion. Whether he is flying to the latest disaster scene or hosting a bipartisan gathering of Senators to discuss ways to solve world hunger, he is busy trying to find solutions to seemingly intractable problems. Veteran Hollywood producer Ron Howard followed the globetrotting chef for a year to make a documentary on… read more

Have you Phoodled yet?

May 21, 2022 by
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If you have been living on a remote island isolated from all social media you may not have encountered Wordle, the word game recently purchased by The New York Times (and still free - so far). The simple game has amassed a huge following and has spawned many knockoffs including Heardle (featuring sounds), Quordle (play four Wordles at once with… read more

The history of to-go container art

May 17, 2022 by
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Over the last two years, it seems as though I have eaten more takeout orders than I did in all pre-COVID years combined. So many of us were eating to-go orders that restaurants ran out of containers and had to scramble to find something in which to put their food. One Mexican restaurant near me went through four different types… read more

Food news antipasto

May 15, 2022 by
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Mario Batali's trial for sexual misconduct wrapped up this week in Boston, with a jury issuing a not guilty verdict. The charges stemmed after a woman accused Batali of forcibly kissing and groping her at a Boston bar in 2017. Batali still faces a civil trial in the matter, but he will not face any jail time. Will the former… read more

Explore the sweet-sour punch of tamarind

May 10, 2022 by
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I first discovered tamarind while searching for pad Thai recipes years ago. Once I had purchased a brick of it, I explored other recipes that used this tropical fruit, finding that it was used in a host of cultures in both sweet and savory applications. When I saw that Food and Wine's Lara Lee recently posted a comprehensive guide to… read more

Food news antipasto

May 9, 2022 by
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For those worried that we are living in a dystopian future straight out of a sci-fi novel, here is something to add to your concern: a team of scientists has created a robot that can taste. The device, which is "trained to taste a dish’s saltiness and the myriad of ingredients at different stages of chewing," aims to help chefs… read more

When you lose a favorite recipe

May 7, 2022 by
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Have you ever had a terrific recipe that you absolutely adored but that you somehow managed to lose? That is the scenario I found myself in this evening. I was tasked with making a salad for a potluck and my thoughts immediately turned to a raspberry walnut salad dressing I discovered over twenty years ago and which I have made… read more

Ronni Lundy opens Plott Hound Books

May 2, 2022 by
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Journalist and James Beard award winning cookbook author Ronni Lundy opened Plott Hound Books in Burnsville, North Carolina on April 30th (which happened to be national Independent Bookstore Day). The store carries hundreds of new titles from the latest best sellers to classic reads, cookbooks, mysteries, historicals and a full section devoted to Appalachia. Located at 102 W. Main Street… read more

Food news antipasto

May 1, 2022 by
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Have you been watching the HBO special about Julia Child? Reviews have been mixed, with some people enjoying the behind-the-scenes drama and others who take issue with some of the bending of the truth for purposes of better storytelling. One of those expressing dismay is Sara Franklin, who is writing a book about legendary editor Judith Jones, who is a… read more
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