February 2013 cookbook roundup
This month we're introducing a new feature to the EYB website - a cookbook roundup. Every month Susie Chang will be reviewing new releases and noting trends. And she may also occasionally throw in a review of a…
2013
Cookbook award season is here!
Now that the Oscars are over we can turn our attention to cookbook award season. Two have already been announced, the Gourmand and the Food52 Piglet Contest, but the two most prestigious are coming up - the James Beard…
An ironic viewpoint of the horsemeat scandal
We've been avoiding commenting on the horsemeat scandal. First, it's hard sitting in the U.S. to really judge how much of a problem this is (political hyperbole knows no geographic boundaries) and, second, the…
Garlic meets the microwave - quickly peeling or roasting a head of garlic
Here's a quick tip from Chow for a Monday morning. Heat a head of garlic in a microwave for about 20 seconds and the cloves will slide right out of their skins - no mess and no sticky problem. This video demonstrates.…
Winging it
I was leafing through the new Nigella Lawson book the other day, when I came across this recipe: Prosciutto-wrapped grissini. Grissini, as you probably know, are breadsticks. The recipe listed two ingredients - I will…
Author Articles Food Biz People
An Interview with Clifford A. Wright
We recently had a chance to chat with Clifford A. Wright. Clifford, a specialist in Mediterranean cuisines, was a winner of the James Beard Cookbook of the Year and Beard Award for the Best Writing on Food for his 2000…
Pies in the face and James Bond
This weekend we're honoring the Oscars with great food-related movie moments. Yesterday we wrote about The best food movies and movie scenes. Today we're presenting memorable food fights and a tribute to 50 years of…
The best food movies and movie scenes
We're doing a two-part food and movie blog this weekend in honor of the Oscars. Today we're looking at two compilations - from Serious Eats of their favorite food movies and Boston.com's collection of chefs's favorite…
Sous vide - is it more than just boil-in-a-bag?
Sous vide has been a restaurant cooking technique for many years. For anyone who is not sure what sous vide is, it's a process of cooking food in a vacuum-sealed bag. The food is then cooked in a precise…
The best way to store lemons
America's Test Kitchen Feed recently tackled one of the kitchen's basic questions: How to best store lemons? It's tempting (and cheaper) to buy lemons in bulk, but then how to keep them juicy? In We Prove It: The Best…
Street food vs. home cooking
If you've picked up an ethnic cookbook lately, chances are you've seen one of two phrases either in the title, subtitle,or "teaser copy": home cooking or street food. As in Hugo Ortega's Street Food of Mexico or Every…
Fish Wars
NPR recently pursued an indepth investigation of the Marine Stewardship Council, an organization which certifies seafood as good for the environment. In their three-part series, Under the Label: Sustainable Seafood, NPR…