Food news antipasto

August 11, 2019 by
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Have you ever wondered why pounds is abbreviated as 'lbs' and ounces as 'oz'? Although I only thought about it in passing, it's something that has puzzled me for years. Southern Living has cleared up the mystery for us, explaining how the shortcuts came to be.  Whether your go-to diner meal is for grilled cheese, the tried and true BLT,… read more

Is 2019 going to be the year of the carrot?

August 10, 2019 by
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When we list up-and-coming food trends, most of the time the honors go to 'exotic' fruits, vegetables, or cuisines that are gaining recognition outside of the native areas. Pantry and refrigerator staples are rarely trendsetters, which is why one phenomenon has piqued the interest of Australian Gourmet Traveller. The magazine reports on the surprising carrot trend that has popped up… read more

Food and politics grow more entwined

August 8, 2019 by
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It used to be relatively easy to isolate food from politics. You could fine tune your Twitter feed and Facebook notifications to only show images of gorgeous dishes or links to new recipes. In recent months, however, that has become a challenge as we learn that our food system and political system are completely entwined.   A potential no-deal Brexit cloud… read more

Discovering the past through a cookbook

August 7, 2019 by
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The story of immigration is as old as human history. Stories about dangerous ocean crossings, perilous overland treks, navigating in a strange land, or learning a new language resonate because so many of us have ancestors who emigrated to the place we call home. If we're lucky, an older relative can recount the journey with us. If not, it can… read more

Simple recipes are sometimes the best

August 6, 2019 by
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Tonight was National Night Out/Nite to Unite, an annual community-building campaign in the US. It is designed to bring neighbors together and also to promote relationships between community members and law enforcement. Our next door neighbors and good friends hosted a party for our block this year. I wanted to participate and since I love to bake, a logical choice was… read more

Food news antipasto

August 4, 2019 by
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The week flew by too quickly once again, but here it is time for a review of the little items that I found interesting over the week but that did not warrant an entire post. While I love to watch food shows like Chef's Table, I must admit that sometimes I find them a bit too precious. If you do… read more

Spice support: za’atar

August 3, 2019 by
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Middle Eastern food has risen in prominence in the past few years, thanks to the excellent and approachable recipes provided by Yotam Ottolenghi, Anissa Helou, Michael Solomonov, John Gregory-Smith, Sabrina Ghayour, and others. These recipes contain ingredients that until recently were unfamiliar to most Western palates, including harissa, baharat, ras el hanout, and za'atar. Today we are going to dive… read more

Pop goes the…sorghum?

August 1, 2019 by
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Even with my good-sized cookbook collection and the entire EYB online recipe database at my fingertips, occasionally I run out of inspiration for the somewhat embarrassing number of grains that reside in my pantry. This is especially true for some of the more obscure items - there are not many options for purple barley, for instance. That's why I immediately… read more

Food news antipasto

July 28, 2019 by
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It's Sunday, which means time for a review of all the little items that I found interesting over the week but that did not warrant an entire post. We'll begin with the kitchen hack of the week: Martha Stewart's method to remove those pesky price stickers that are applied to cookware and serving ware. It involves a common appliance that… read more

Spice support: marjoram

July 27, 2019 by
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Some herbs spend their lives playing second fiddle to their more popular but similar cousins. Always a groomsman and never a groom, these herbs offer support, rarely getting a chance to shine. However, when given the opportunity to play a starring role, they rise to the occasion admirably. Marjoram is one such herb. Since its appearance is similar to oregano,… read more

The history behind biscuits and gravy

July 22, 2019 by
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If you are not from the United States, and specifically the Southern U.S., you may not be familiar with the breakfast dish of biscuits and gravy. Its popularity is growing, however, and it can now be found on menus across the country and for good reason: it's both hearty and tasty. If you are a fan of biscuits and gravy,… read more

Sticky fingers

July 19, 2019 by
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When I was 15 years old, I traveled without my family for the first time, going over a thousand miles from home as part of a school club. To remember this momentous occasion, I tucked a glass from the hotel restaurant, emblazoned with its logo, into my suitcase. I used that glass for years, until a moment of clumsiness led… read more

The case for cookbooks without photos

July 18, 2019 by
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Images of food are a huge component of many people's Instagram and Facebook feeds, and most cookbooks today feature amazing photos that are close to works of art in and of themselves. It is difficult to imagine a cookbook without lush images, but they used to be the norm. Cookbook author Andrea Nguyen thinks you can learn a lot from… read more

The future of Dean & Deluca is in doubt

July 17, 2019 by
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In the early 1990s, when I was a fresh-faced recent college graduate working in my first "real" job, I also leased my first apartment and therefore had my first "real" kitchen. No more dorm room microwave cooking for me, I thought triumphantly. I began to experiment in the kitchen, scouring food magazines for new recipes, but never straying far from… read more

The Levain cookie empire expands

July 16, 2019 by
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You might remember back in March when Jenny published the battle of the Levain Bakery chocolate chip walnut cookie, reviewing ten different copycat recipes for the absurdly thick and decadent cookies. (She settled on  Levain Bakery copycat chocolate chip walnut cookie part two by Parsley Sage Sweet as the winner of the copycat challenge.) The lines at the handful of Levain… read more

Food news antipasto

July 14, 2019 by
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After struggling for years to find the best way to store rolls of aluminum foil and plastic wrap that doesn't take up valuable counter space or result in jammed drawers, I spied a method that might actually work. Head over to The Kitchn to see this easy and inexpensive hack.  One incensed French chef is asking to be removed from the… read more

Ingenious dishwasher hacks

July 11, 2019 by
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Piggy-backing on Tuesday's post, today we will discuss more hacks for kitchen equipment. This time it's the dishwasher. While not everyone has a dishwasher, most people who do have one will never go back - and after reading the fifteen unique uses for your dishwasher offered by Taste of Home, those who don't yet have one may reconsider their decision.… read more

Tips for getting the most out of your Dutch oven

July 9, 2019 by
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A Dutch oven is a workhorse in the kitchen. The versatile pans are equally at home on the stovetop or in the oven, and are perfect for everything from deep frying to braising to holding hearty soups and stews. Those are not the only uses for Dutch ovens, however, as America's Test Kitchen explains. They provide five innovative uses for… read more

YouTube cooking stars challenge traditional show

July 8, 2019 by
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Between excellent programs like Netflix's Chef's Table; Salt, Fat, Acid, Heat; and Ugly Delicious - not to mention terrific shows on network and cable television - people who love food programs have never had it better. This plethora of good choices is continuing, but not via traditional media streams. As Stevie Chick of The Guardian explains, new YouTube channels feature… read more

Food news antipasto

July 7, 2019 by
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Alton Brown's new show Good Eats: The Return debuts in August, and earlier this week Brown gave his fans topics that will be covered in the first season. Via social media, he said that we could expect to see the following this fall: "steak tartare, latkes, chicken parm, ancient grains, Oyster Poor Boy, Immersion Circulator cooking (sous vide), Shakshuka, Sauces… read more

Anyone can be a cook

July 5, 2019 by
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If you are an avid cook or baker and make food for others to enjoy, you often hear someone say "I wish I could cook but I just don't have a knack for it" or words to that effect. When this happens I am often at a loss for what to say. The next time it comes up in conversation… read more

The world’s most expensive ingredients

July 1, 2019 by
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Most of us know that saffron, pound for pound the world's most expensive spice, costing up to $10,000 USD per pound. But it isn't even close to being the costliest food, as Fodor's explains in its list of the ten most expensive foods in the world.  None of the other foods is a spice, although a few are used mostly… read more

Get ready – Prime Day is just around the corner

June 30, 2019 by
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If you took advantage of Amazon's Prime Day sales in the past but wished the window for savings was larger, you are in for a treat this year. Amazon recently announced that it was having its longest Prime Day ever, billing it as "a two-day parade of non-stop deals." For the first time, Prime Day will run for 48 hours, offering… read more

Beat the heat with refreshing cold soups

June 28, 2019 by
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Much of Europe is currently baking in extreme heat conditions, and parts of the US are pretty steamy as well. When the temperature and humidity spike, cooking can become a dreaded chore. I know that my south-facing kitchen, with its large window, becomes unbearable once it hits the mid-80s. That's when I turn to refreshing cold soups that serve to… read more

The wisdom in old cookbooks

June 27, 2019 by
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Call it a win for the Facebook algorithm: I clicked on a suggested post in Facebook Marketplace for the two vintage cookbooks pictured below and ended up purchasing them. I had been researching the history of Gold Medal Flour, and for once Facebook correctly predicted that I would be interested in these items (unlike most other suggestions that leave me… read more
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