Entries Tagged 'article' ↓

in the washingtonpost.com

Chef Rock is already a brand name and a charitable foundation, in the rough draft of his dream. “I’m going to have a few cookbooks, hopefully. Definitely a product line. And my own culinary apparel: Food industry apparel will never be the same. There are definitely sauces and vinaigrettes I’d like to bottle. Knives, maybe. All chefs like their knives,” he says.

in the New York Times

“Food can be very transformational and it can be more than just about a dish,” she said. “That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.”

Home cooks share their secrets. Janet Fletcher, Chronicle Staff Writer

The article reminded me of my early days of cooking at home.  At first I stuck to things my mom showed me, basically filipino dishes.  Then into college I slaved away following all the details of cookbooks, even freaking out over how long to bake a lasagna by calling my brother to check my cookbook while I was at my boyfriend’s(now husband) apartment.  These days I’m pretty much just into farmer’s markets and seasonal produce and when I cook I use recipes as a guide having long ago chucked the precision for meals.  There are some good looking recipes at the end of the article and lots of advice from the home cooks.

from the New York Times

The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it’s too hot, even the most resourceful cook has a hard time remembering all the options. So here are 101 substantial main courses, all of which get you in and out of the kitchen in 10 minutes or less.

CHOW’s molecular gastronomy cheat sheet

7. Eat the document. Arguably the biggest gee-whiz innovation in the genre has been the edible menus by Homaro Cantu of Moto. Using an ink-jet printer adapted for inks made from fruit and vegetables, and paper made of soybean and potato starch, he has created menus that taste like everything from sushi to steak.

Family Dinner: A Man in the Kitchen

When I was a boy, it was said in my family that my mother, an otherwise respectable cook, had prepared for my father, during the first days of their marriage, a very bad dish. The dish was a hot tuna-and-mayonnaise casserole with potato chips as a decorative garnish…

More essays from the Food Issue

New York Local
by Adam Gopnik
Eating the fruits of the five boroughs.
The Jefferson Bottles
by Patrick Radden Keefe
How could one collector find so much rare fine wine?

Miss. Ranked Fattest State in Nation - New York Times

Mississippians need to skip the gravy, say no to the fried pickles and start taking brisk walks to fight an epidemic of obesity, experts say. According to a new study, this Deep South state is the fattest in the nation.It also became the first state to crack the 30 percent barrier for adults considered obese, with West Virginia and Alabama just behind, according to the Trust for America’s Health, a research group that focuses on disease prevention.

I was less shocked to read this than to see no one drew a correlation between poverty and obesity: an obvious conclusion glancing through the list.

from Edible San Francisco

In Italian, “poco dolce” means not too sweet. To ensure Wiley’s chocolates live up to that promise, she doesn’t add sugar to her bon bons, and she salts everything with sel gris, gray salt from the second harvest of Brittany’s famous fleur de sel.

from Alimentum Online: Horse Chow By Donald Newlove

Few chefs enjoy cooking for themselves, or so it’s said. For those who would like true simplicity in preparing breakfast, may I suggest a dish that makes boiled oatmeal or even cornflakes tiring and overly sophisticated with their milk and sweeteners. My favorite breakfast when I’m not in Paris is a delicacy called horse chow.

from megnut.com

Rational analysis doesn’t hold sway with the pregnancy police, says Steven Shaw in a great Op-Ed in the New York Times about sushi consumption and pregnancy. His point? The prohibition against raw fish during pregnancy is unnecessary.