Expose yourself to culture
The Telegraph recently proclaimed that butter is "suddenly back in fashion," but for many of us butter never went out of style. Rich, creamy, and decadently delicious, butter has always been an essential ingredient in…
Food Online
Guess who's coming to dinner?
People who love to cook frequently like to host dinner parties. It provides an opportunity to share one's cooking passion with friends in a relaxed, intimate setting. Cooking clubs have been popular for decades, with…
The Piglet is here!
For the past several years, Food52, inspired by The Morning News' Tournament of Books, has presided over The Piglet, a tournament of cookbooks. Sixteen notable cookbooks compete head to head in a bracket, each winner…
Use your noodle
Perhaps weather extremes have triggered comfort food cravings, or maybe it's just because pasta is delicious, but something has prompted a flood of pasta posts on news feeds everywhere. Food52, in collaboration with…
Making time for food
From salt to sausage, ice to ice cream, this fascinating food timeline traces the origins of many different foods and recipes. Some entries are surprising - the timeline states that popcorn predates olive oil by about…
Bowled over? Here are game day alternatives
In the United States, many people are busy preparing for their Super Bowl parties, making dips, chili, snacks and even entire stadiums made out of food in anticipation of today's championship football game. Meanwhile,…
Clearing up sausage confusion
Unless you're a real sausage fan, it's likely that at some time you've faced a recipe quandary - sausage types. How do you tell a bratwurst from a kielbasa? Here's a handy guide from Eatocracy (check out the article for…
Patriotic Plates
Even though my mother told me not to play with my food, I think she would make an exception if I had made food as delightful as this promotion for the Sydney International Food Festival. The advertising agency designed…
What to do when your garlic clove sprouts a green shoot
Thanks to David Lebovitz, we have a definitive answer to one of the kitchen's little questions: Should You Remove the Green Germ from Garlic? As he writes in his blog, conventional wisdom requires that, to avoid…
If you like Ottolenghi's books, you should learn about Persian food
By spending a fair amount of time wandering the internet reading about food (I know, it's a tough job, but somebody's got to do it), I've become aware of some themes that may not make the "what's trending" or "hot"…
Culinary cocktails
As previously noted, I will be taking over the reins for the Eat Your Books blog beginning in February. In her introduction, Lindsay mentioned that I am a cooking and baking enthusiast, and that I also dabble in…
Troubles with healthy food: Looking at kale, plus the Paleo Diet
There were a couple of interesting news items recently that once again drove home the point that too much of a good thing can be a bad thing. The first article, in the New York Times, Kale? Juicing? Trouble Ahead was…