Diving into the deep end
Ideas for quick, satisfying weeknight dinners are always welcome. When you've logged in a hard day at the office, in the field, or in the house, the last thing you want to do is tackle a recipe with a laundry list of…
Antipasto
How to stock up for a quarantine
Somtimes I discover information that, while practical, is something that I hope I will never have to use. Today is a case in point, and it surrounds the growing concerns over COVID-19. While it might be too soon to…
How the Sugarcraft Guild made an historic cake replica
When then-Princess Elizabeth married Prince Philip in 1947, the entire world watched. The post-war euphoria, combined with a first-ever televised ceremony, created an atmosphere of celebration that reverberated around…
Quick Bites: Paula Forbes
Paula Forbes has been a professional cookbook critic for over ten years and is the author of The Austin Cookbook. She is the publisher of Stained Page News, a newsletter where she shares news, recipes, exciting upcoming…
The rise of private restaurants
Getting a table at most of the world's top restaurants is not easy. Most of them are booked months ahead of time or have limited seatings that can only accommodate a relatively small number of diners. A new wave of…
Food news antipasto
Remember all of those stunning cheese boards that popped up on Instagram a few years ago? The idea behind these sumptuous displays is now taking root for other foods, as The Washington Post explains. They explore how…
Bonus recipes
I spent the better part of my day reorganizing my cookbook collection, adding the new volumes I purchased over the last few months. I had to do some serious rearranging because 2019 was such a great year for books that…
Politics and cooking have a long history together
If you are following the US presidential candidate primary, you may have seen Pete Buttigieg's controversial salsa/ranch dressing mashup, or perhaps viewed Stephen Colbert talking with Elizabeth Warren over a meal…
Were you a pie baker, when pie baking wasn't cool?
Remember when Bundt cakes were only for funeral eats and definitely not considered to be one of the cool kids of baking. The same can be said about pies. Pies were made by grandmothers who whipped them out for holidays,…
Art of Eating prize winner announced
Today the magazine Art of Eating announced the winner of its annual prize for best food book of the year. It's the sensational Black Sea by Caroline Eden. In her review, Jenny noted several reasons to love this book:…
Behaviors that drive chefs batty
With a plethora of websites that allow people to rate their dining experience, everyone has the ability to be a restaurant critic. Most of the time chefs and restaurateurs do not react outwardly to the negativity that…
Food news antipasto
It's almost physically impossible for me not to click on a social media post that touts a great new 'kitchen hack' video on YouTube, Instagram, or Facebook. Apparently I am not alone, as many of these posts go viral and…