Antipasto
Seasonal shifts
A few days ago, we had a brief taste of autumn when temperatures dipped to unseasonable highs and lows. While we are still weeks away from true autumn, this short spell of cool weather created a shift in how I thought…
How do you like them pommes (de terre)?
Please forgive me for the bad pun on the old saying "how do you like them apples?", but I just couldn't resist. But it is for a good reason - the ranking of 10 potato dishes from worst to best, by Andrea McGinniss of…
When I dip, you dip, we dip
French dip sandwiches, which like most things labeled "French" in the US, are not French, are currently having a moment, says Eater's Andrea Strong. She chronicles the current crop of offerings in New York City, which…
Food news antipasto
It's easy to get excited about cookbooks, so I never really thought about why so many titles included exclamation marks, like Dolci!, Galette!, and You Got This! Nina Moskowitz of Epicurious has thought about it and…
Food festivals
One of the best things about living near farming areas is the abundance of festivals that revolve around a certain crop or food. My friend has made it his mission to seek out as many of these events as possible, and he…
Tomato, tomahto
Most cooks use cherry tomatoes and grape tomatoes interchangeably and likely many people believe they are essentially the same. However, they actually have different flavor profiles and textures, says Serious Eat's…
Licorice: love it or loathe it?
In her Substack newsletter, Dorie Greenspan just posted about licorice, which as she notes is a divisive flavor. Just like cilantro, it seems to be a love it or hate it item. For some the taste aversion stems from…
Food news antipasto
Renowned beer historian Martyn Cornell died at the beginning of June. His friend Steve McCubbin's heartfelt obituary for Cornell was just published in The Guardian. McCubbin shares Cornell's long and storied career, and…
Kewpie celebrates a century
Kewpie mayonnaise, the Japanese mayonnaise with devotees around the globe, celebrates its 100th birthday this year. Its creator, Toichiro Nakashima, was inspired to create the condiment after visiting the United States…
Food news antipasto
Less than a week after Vox Media CEO Jim Bankoff told a reporter that he did not anticipate further layoffs in the company, 15 Eater staff members were laid off, according to Vox Media union. In a post on Bluesky, one…
In defense of 'ugly' cakes
A recent opinion piece in The Cut has rankled the baking community, especially those who have small cottage baking businesses they run out of their homes. In the article, the author disparaged trendy Instagram and…