New ‘dos for your honeydew

August 17, 2015 by
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Are you melancholy over what to do with your watermelon? If you are tired of the same old melon balls or prosciutto pairing, there are worlds of possibilities beyond the these traditional dishes. Some alternate options for the fruit include soup and pasta, as Gail Monaghan from The Wall Street Journal explains. While a bowl of fresh melon is wonderful… read more

Don’t hold the mayo

August 16, 2015 by
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Not everyone loves mayonnaise. As Max Falkowitz of indexed blog Serious Eats notes: "Mayo-tangy, gloppy, unapologetically oleaginous-takes time to work its charms. But those who see the light find themselves reprogrammed...They love mayo, and its many, many uses." If you are among the converted, you should check out the Serious Eats article on the many uses for mayonnaise.  Mayonnaise can… read more

Think beyond cabbage for your next slaw

August 10, 2015 by
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  Ever since the Dutch brought koolsla to the New World in the late 1700s, cabbage has been the vegetable of choice for what's become known as coleslaw. The combination of flavor and crunch that cabbage provides is ideal for the side dish. But if the thought of another tangy or creamy cabbage slaw leaves you cold, there are plenty of other… read more

Brisket’s rise in the BBQ world

August 3, 2015 by
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For decades, pork ruled the barbecue circuits in the US. From the Carolinas to the Midwest, pulled pork and ribs reigned supreme. But recently a new contender has emerged for the title of king of the barbecue: brisket. It has expanded from its epicenter in Texas to achieve prominent status on menus from Portland to Brooklyn. First We Feast traces the origins of the… read more

It’s zucchini time

August 1, 2015 by
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If there is one food you can count on finding at any farmers' market in Northern Hemisphere at this time of year, it's zucchini. Most people who plant it end up with far more than they can use, foisting the extra on relatives and friends. If you end up with a surfeit of the yellow and green vegetables, Russ Parsons… read more

Why you should try rye

July 29, 2015 by
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Until recently, rye whiskey was thought of as an old-fashioned spirit imbibed by the likes of a gumshoe detective in a paperback mystery. That is changing, however, due to a US-led rye whiskey revival. According to The Telegraph, a "resurgence in artisanal distilling and aging in America has led to a rye renaissance. Old brands have been revived, new brands born, and the… read more

Tips for making the best ice cream

July 12, 2015 by
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Heat waves have been punishing residents in many parts of the Northern Hemisphere recently. Eating a bowl of cold ice cream is a delicious way to cope with the hot weather, and indexed blog Food 52 is at the ready with 15 tips for making great ice cream that they've gleaned from cookbooks. The first tip, from Big Gay Ice… read more

Move over, wine, beer pairs better with food

July 11, 2015 by
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Go to any dinner party and you are likely to find that a wine has been chosen to accompany the meal. Hostess gifts likewise frequently end up being bottles of wine. But wine may not be the best choice to serve with food, says Jane Peyton of The Beer Academy in the UK. Peyton proclaims that beer is "actually much… read more

Ways with watermelon

July 5, 2015 by
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Nothing says summertime more than cool, refreshing watermelon. After you've invested the labor in chopping up the melon, why not kick it up a notch? You can use this versatile fruit it in salads, side dishes, beverages and more. Watermelon's sweet, subtle flavor is the perfect foil for tart or rich foods. The fruit has a particular affinity for feta,… read more

Making the most of your marinade

June 26, 2015 by
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 Marinades promise many things: added moisture, tenderness, and deep flavors to foods like chicken, pork, and even tofu. Sometimes, however, they fail to deliver. Indexed magazine Bon Appétit offers several tips on how to avoid making marinade mistakes. The first piece of advice is to resist the temptation add everything but the kitchen sink to your marinade. "A proper… read more

Plum crazy

June 21, 2015 by
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Fresh plums are starting to appear in many farmers' markets. Even though they are delicate than other stone fruit like peaches and nectarines, plums are still well suited for many different recipes from salads to dessert. Russ Parsons of the L.A. Times offers insight on how to choose and use plums, and provides a dozen recipes to get you started.… read more

Cocktails add sparkle to brunch

June 20, 2015 by
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Topping off brunch with a mimosa is wonderful, but there are many other cocktails that are even better, says Food & Wine. They provide a list of five sparkling brunch cocktails for you to try. If you're planning to give Dad a treat tomorrow for Father's Day, you can surprise him with one of those cocktails or find inspiration in… read more

Five cooking oils that you should be using

June 17, 2015 by
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Ask any cook about his or her pantry staples and olive oil will probably be mentioned. It can add a fruity or peppery zing to many types of dishes. But you should consider other delicious oils to perk up your food, says The Wall Street Journal. The article presents five different, flavorful oils made from nuts, seeds and vegetables. Cooks… read more

When one word sparks a food memory

June 11, 2015 by
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It is amazing how something as simple as one word from a byline to a story can spark a flood of memories. I experienced this phenomenon today when a Guardian Food article caught my eye. Just one word - plachyndy - unleashed a vivid flashback to my grandmother's kitchen. Plachyndy is a Moldovan word used to describe a savory flatbread… read more

Beat the heat (and save time) with no bake desserts

June 4, 2015 by
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Recently we looked at cool stuff to drink when the temperature rises, and today we turn to desserts. Often you'd like to have a little something sweet to end a meal, take to a potluck or picnic, or share with friends along with iced tea on a warm afternoon. The last thing you want to do, however, is turn on the… read more

Banish bland potato salad

May 30, 2015 by
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Summer means having picnics, and having picnics means making potato salad. Sometimes that salad doesn't quite live up to expectations. Luckily Epicurious just took a look at common potato salad problems and how to fix them. The biggest complaint for potato salads is that they can be a bit bland. Epicurious recommends properly seasoning the potato cooking water - and… read more

Celebrate National Wine Day with sangria

May 25, 2015 by
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Today is a national holiday in the US, but this year it also coincides with a "food holiday," National Wine Day (not to be confused with National Drink Wine Day). Many people are attending parades and memorial services today to honor those who have fallen while serving in the military, and in addition are celebrating the long weekend by gathering… read more

Get “yellow fever” for saffron

May 23, 2015 by
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If you haven't cooked with saffron, the world's most expensive spice, you'll definitely want to after reading about the Ottolenghi saffron recipes featured in The Guardian. The name saffron comes from the Arabic word for thread, and the thin stigmas of the crocus flower do quite resemble thin crimson strands. Harvesting saffron is a painstaking process that has so far… read more

Sample two ‘classic recipes for modern people’

May 19, 2015 by
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Max Sussman is the chef de cuisine at Roberta's in Brooklyn. During his tenure at Roberta's, the restaurant has received 2 stars from the New York Times. Eli Sussman is a line cook at Mile End Deli in Brooklyn, which has been featured on several "best of" lists, including Time Out, GQ, and Village Voice. The brothers have joined forces again… read more

A berry good harvest

May 18, 2015 by
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It appears that 2015's strawberry harvest in England is going to be a bumper crop. According to The Telegraph, strawberry yields are expeced to increase by nearly 20 percent this year. The bump is due to "a perfect combination of weather conditions, new growing techniques and more land given over to the crop." Despite a sluggish start to the season with several cold nights in… read more

Rhubarb moves from sweet to savory

May 16, 2015 by
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Rhubarb season is in full swing in the Northern Hemisphere. Usually that means pies, tarts, and crisps, but chefs are taking a look at using rhubarb in savory applications as well. The Washington Post recently devised a contest for three area sous-chefs to come up with a savory spring rhubarb dish, and the results were fabulous. The challenge was to… read more

How to marble like a pro

May 14, 2015 by
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You know those gorgeous marbled tops and spiderwebs on cakes, tarts, and cheesecakes? They're really easy and don't require any fancy equipment, says Alice Medrich (via indexed blog Food52). In addition to the classic marbling technique like the one used on Medrich's Marble cheesecake pictured left, she offers tutorials on how to make a spiderweb design, the chevron often found on Napoleons,… read more

New ways to get your foodie fix

May 12, 2015 by
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Can't find enough online sources to get your foodie fix? While that's an unlikely scenario, both Facebook and Twitter have recently created new feeds that deal exclusively with food. Twitter announced its new feed on April 29.  The site's announcement noted that the obvious:  "There are many thousands of food-related Tweets people send on Twitter each day - Tweets about… read more

Is congee poised to become the next ramen?

May 8, 2015 by
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If you aren't already familiar with congee, the staple porridge of many Asian countries, you should be, according to chefs who are elevating the humble dish to restaurant-worthy status. Congee is being reimagined as gourmet fare by innovative chefs like Mei Lin. Lin's souped-up congee featuring carnitas, scallion puree, hot sauce, peanuts and egg yolk helped earn her the title… read more

Know your chili pastes

May 3, 2015 by
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Don't know the difference between naam prik pao and gochujang? That's okay, because indexed blog Food52 has constructed a primer to help you learn about the many varieties of chili paste.  They begin by dividing chili pastes into five broad categories: hot, fishy, spiced, fermented, and sweet(ish). Examples from various cuisines are provided to illustrate each category. The examples include… read more
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