Fresh isn't always best
I always have at least one bulb of garlic in the pantry, usually more. I also grow herbs like parsley, basil, dill, and thyme. For most recipes, using the fresh version of these items is the best way to go, but that is…
Darcie
We all need a happy hour
I have been fortunate enough to be able to work from home during the pandemic, a luxury not afforded to everyone. I try not to complain about the small problems that go along with this sudden shift from a daily commute…
Great British Chef's fascinating Signature Series
Have you ever come across a recipe you would like to try, but you hesitate because the cost of the ingredients is high and you are afraid you might waste the precious food because you aren't sure of the technique?…
Table for one
Once upon a time, sitting at a table for one might have drawn looks of pity from diners or wait staff, but after 2020, no one will give it a second thought for at least a generation. In fact, a few restaurants are…
Do you really need to rinse rice before cooking?
Whether you are a fan of Uncle Roger or not, there is no denying that for some people, washing rice is necessary while others view it as heresy. You might ask 'What does the science say?' and if that is your response,…
Food news antipasto
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…
Pardon me, do you have any Grey Poupon?
The 1980s was a decade of excess. Gravity-defying hairdos paired with neon-colored clothing, and television shows lured us in with dizzying displays of consumption: Ferraris on Miami Vice and Magnum PI, and mansions,…
Inspiration for us all
When you reach an age where you don't want to have all of the candles on your birthday cake, you can think that it's all downhill from here. But this story proves that it is never to late to start something new. A…
Antipasto Culinary News Food Biz People
An iconic cookbook store needs your help
It's no secret that we love independent cookbook stores - not only because they offer a wide selection of our favorite books, but also because they render so many great services. Whether it is author talks, cooking…
Porridge perfection
People in Scotland have just ended the Scottish Food and Drink Fortnight, an annual celebration of the best that Scotland's food and drink sector has to offer. One item that might not be fêted during this event is…
Cook's Country names new editor
Cook's Country magazine, part of the America's Test Kitchen franchise, has announced a new editor-in-chief. Toni Tipton-Martin, whose books The Jemima Code and Jubilee have won both awards and our members' hearts, will…
Fighting kitchen burnout
These days my emotions are whipsawing back and forth between joy from time spent in the garden feeling connected to the earth to a sense of dread from eerily red sunsets that are the result of huge fires burning a…