CookShelfOver at the Salt, a visiting Yankee discovers that Australians have thrown off the remnants of bad British food, and learns that "stunningly fresh ingredients, cultural diversity, and inventive cooking are the new…
The New York Times has a delightful article, Don't Sing With Your Mouth Full, discussing how tightly entwined the worlds of opera and food are. As they write, "Opera, of all the art forms, is singularly associated with…
Anna Brones over at the Huff Post sat down and took a hard look at three magazines: Cooking with Paula Deen, Everyday with Rachael Ray, and Bon Appétít. Among her questions, if they're promoting the same food, why do we…
Christopher Cox considers himself a vegan as he eats no meat, dairy or eggs. But he does love a plate of cold oysters. He puts up a fairly convincing argument on Slate.com that both in terms of its environmental impact…
Over at theKitchn, they're celebrating Cocktail Week. We found two of their articles, 10 Famous Fiction Writers and Their Cocktails, and 25 Food Writers Share Their Safety Drinks especially informative. The first…
Antipasto Holidays & Celebrations
It's May 10 - National Shrimp Day. And what a better way to celebrate than with this fun story. To set the scene: It's the first day of culinary school in New Orleans, and the chef instructor informs the class in no…
I'm a bit late with this week's post. It's because I'm in the final throes of the summer cookbook roundup, that mad mid-May marathon smackdown from which just ten perfect summer cookbooks will emerge on NPR's summer…
Should a recipe, if followed precisely, deliver culinary precision? Most experienced cooks realize that this kind of promise is actually not only unrealistic but also constraining. They use recipes as starting points,…
I guess it's Wacky Tuesday, at least according to the New York Post. As reported in this article, "Tv chef Rachael Ray has asked staffers to perform a wacky exorcism ritual while planning her move into arch rival Martha…
We visit with Michael Natkin, who left his job in software engineering to follow his passion for food and devote himself to an innovative vision of vegetarian cooking. He is the author of the immensely popular and…
Courtesy of Michael Ruhlman, we're highlighting three thoughtful books today. In his blog entry, Culinary Intelligence - An Emerging Trend, Ruhlman reviews two books. Culinary Intelligence: The Art of Eating Healthy and…
Brownies may not be haute cuisine, but they have a lot going for them. They're a comforting bite in times of stress, induce chocolaty feel-good moments, fill the house with warm aromas, often bring back simple,…
