Grill your greens
As many of us kick off our summer with a long holiday weekend, we will be firing up our grills to make burgers, ribs, hot dogs, and more. Vegetables will get their turn over the coals, too. One class of vegetables that…
Antipasto
The challenges of being an ethical shopper
It is not surprising that online food sales skyrocketed during the pandemic. While COVID-19 restrictions changed how people shopped for food, other considerations also played into the shift. In an effort to combat food…
Potlucks and picnics
With ever-increasing numbers of people becoming vaccinated and gathering restrictions loosening in many areas, people are getting together for the first time in what seems like ages. Since this coincides with the…
News from Australia and New Zealand
In Melbourne on 6 June? Feast with some of the city’s leading hospitality folk and help a great cause. Daawat – Fundraiser for India, hosted by the legendary Tony Tan and Melbourne Food and Wine Festival creative…
Food news antipasto
This week's news begins with information about one of our favorite cookbook authors, Diana Henry. She recently wrote about her experiences with breast cancer and an autoimmune disease, neither of which she has publicly…
Gardening trend sticks around
Early last spring, just after lockdown was announced and while shortages of foods and household products were rampant, I rolled up my sleeves and built five raised garden beds to grow vegetables. Although I had grown…
News from Australia and New Zealand
Durkhanai Ayubi’s book, Parwana, meaning butterfly and named for her family’s Adelaide restaurant, has been short-listed for the prestigious UK Guild of Food Writers’ Awards in the International or Regional Cookbook…
Food news antipasto
It's not a bowl and it's not a plate, but it can be the ideal piece of dinnerware to serve everything from pasta to salad. I am referring to the latest home trend: the blate. Shallower than a bowl but with a larger lip…
Who gets to decide which foods are disgusting?
If you ever watched Anthony Bourdain's show No Reservations, you probably saw the erstwhile chef eating foods that to most Western palates would be deemed 'disgusting', items such as warthog anus and fermented shark…
News from Australia and New Zealand
In Brisbane, delicious magazine’s month out continues throughout May with Otto Osteria offering a $65 2-course sharing menu of char-grilled tiger prawns and a classic pasta (cacio e pepe, ravioli, or rigatoni…
Don't try to use these food scraps
Cookbooks like Cooking with Scraps by Lindsay Jean-Hard, Scraps, Wilt & Weeds by Mads Refslund and Tama Matsuoka Wong, and the forthcoming Cook More, Waste Less by Christine Tizzard all address the issue of combatting…
Food news antipasto
We start this week off with two lists. The first comes to us from Eater, which presented its inaugural Eater New Guard Awards, which honors persons in the food world who have "risen to the challenges of the current…