Food news antipasto
The Seattle restaurant scene lost one of its legends this week as acclaimed chef Thierry Rautureau died at the age of 64. Widely known as the 'Chef in the Hat,' the French-born restaurateur helped Seattle cement its…
Antipasto
NYT interviews Tieghan Gerard of Half Baked Harvest
Half Baked Harvest is the one of the most popular blogs indexed in the EYB Library, and the corresponding books written by Tieghan Gerard, who is the heart and soul of HBH, have also generated loads of positive feedback…
Why don't cookbooks talk about the cleanup?
When you read a recipe in a cookbook (or online, for that matter), the final instruction usually revolves around how the dish should be served. Left unmentioned is the mess that remains. If a recipe discusses washing…
Food news antipasto
Another of David Chang's Momofuku restaurants is closing, this time Momofuku Ko, a two-Michelin star eatery located in New York City. The closure comes as the company moves in a new direction under the leadership of…
Brinner is always a winner
Somehow I missed the fact that breakfast for dinner has been going by the name "brinner" since about 2014, when an article by Kathleen Purvis about the trend was picked up by a slew of regional newspapers across the US.…
Was this the ultimate Le Creuset deal?
After writing about the Le Creuset factory to table sale, Jane forwarded me a tweet about a deal being offered by Costco that would allow someone to jumpstart their collection and become a super collector overnight. The…
Food news antipasto
A new Australian product aims to put the real taste of chicken into plant-based meats. Called Tastilux, it's a creation of Nourish Ingredients, and is an animal-free fat that "mimics the mouthfeel of animal fat" but is…
Apple season is upon us
We are just at peak apple season, and every roadside stand and farmers market is brimming with bushel baskets of local apples. If you are lucky, there could be upward of a dozen varieties for you to choose from, with a…
Ditch the cling wrap with these lids
How many recipes ask you to cover an item with clingwrap/plastic wrap while it is proofing, marinating, cooling, or in some other waiting stage? Too many to count, right? If you hate wrestling with finicky wrap that…
Food news antipasto
As we become immersed in the new season of the Great British Bake Off, it's tempting to do armchair quarterbacking on strategies or ideas the contestants have chosen. It is easy to opine from the comfort of our living…
The thrill of the score
As I talked to shoppers at the Le Creuset Factory to Table sale, a common refrain popped up: LC did not fit into their budget unless they could purchase it a steep discount. While I saw some carts filled to the brim…
Embracing the change
Tonight we turned off the water going to the outdoor faucet, a yearly ritual that is repeated in reverse come springtime. That means it is officially autumn. I'm generally a spring/summer person because I abhor being…