Curds and whey
It's a good thing I am not lactose intolerant, because I have been on a dairy kick recently. First it was cultured butter, and now it's homemade ricotta cheese. It amazes me that something this simple can produce such…
2014
The past is a foreign kitchen
Recently The Australian held a contest to find the worst recipes. This search was inspired by food columnist John Lethlean after he discovered a recipe for lamb salad soufflé with lime jelly crystals and mayonnaise in…
Food Online Holidays & Celebrations
Every day is a celebration
Today is National Margarita Day in the United States. This is, of course, not an official holiday, but a quick Google search turns up a plethora of similar food celebration days in the US and the UK. (My search for…
Amber waves of techology
Grains factor prominently in my diet, which can be explained in part by the fact that I come from a family of grain farmers. I have grain on the brain even more after listening to an NPR story on the latest farming…
Featured Cookbooks & Recipes
Today we're sharing our latest compilation of recipes and cookbooks we've featured on Facebook, Twitter, & Google+. Many of the recipes are samples from recently indexed cookbooks, so even if you don't have the book…
Inconvenient truths
Since I grew up in an agricultural area and spent a lot of time on my grandparent's farm, I was not surprised that a Huffington Post article on "disturbing" food facts noted that peanut butter may contain rodent hair.…
Poach perfect
Recently, a lot of recipes for poached foods have flickered across my news feeds. It's no wonder, because poaching is a timeless method to gently cook many types of foods while also enhancing their flavor. Poaching…
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…
Postcards from the Cake Frontier
As longtime readers of this blog know, I have a sort of fascination with the excesses of cake decorating (I'm not immune to decorating excesses myself, but my weakness lies on the cookie front). Anyway, every once in a…
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…
Parsley, sage, rosemary, inside
Today seemed to be dreary the world over; raining in Sydney, cloudy in London, and snowing in a large part of the United States. When it's cold, raining or dreary outside, I comfort myself with visions of green gardens.…