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Cocktail Mixers Enter the Ice Age

NYTimes Dining and Wine - April 13, 2020 - 8:01pm
For your next old-fashioned, margarita or cosmopolitan, reach for a Cocktail Cube, a premixed, frozen helper ready to shake.
Categories: Food

Order Your Farmers’ Market Produce Online for Pickup

NYTimes Dining and Wine - April 13, 2020 - 7:56pm
To keep social distance, the Greenmarkets are offering an online option to preorder from its vendors.
Categories: Food

Sales of This Apron Help Restaurant Workers

NYTimes Dining and Wine - April 13, 2020 - 7:55pm
A bright blue apron from Bragard USA protects the cook, while helping restaurant employees in need.
Categories: Food

A Queens Caterer Delivers

NYTimes Dining and Wine - April 13, 2020 - 7:53pm
Neuman’s Kitchen will send its homestyle food — lasagna, meatloaf and more — to Manhattan, Brooklyn and even the Hamptons.
Categories: Food

Mashed Potatoes, the Robuchon Way

NYTimes Dining and Wine - April 13, 2020 - 7:51pm
To make the chef Joël Robuchon’s pommes purées, you’ll need butter, lots of it.
Categories: Food

Maida Heatter’s Baking Recipes Remixed

NYTimes Dining and Wine - April 13, 2020 - 7:46pm
These books, focused on cookies and chocolate, would make a good Mother’s Day gift.
Categories: Food

U.S. Food Supply Chain Is Strained as Virus Spreads

NYTimes Dining and Wine - April 13, 2020 - 7:33pm
Disruptions are expected in the production and distribution of products like pork, and localized shortages could occur.
Categories: Food

Irena Chalmers, 84, Is Dead; Writer Anticipated a Food Revolution

NYTimes Dining and Wine - April 13, 2020 - 6:04pm
She wrote her first cookbook, “Fondue Cook-In,” to help sell pots. She went on to discover chefs who would become well-known cooking authorities.
Categories: Food

Food Workers Say C.D.C. Guidelines Put Them at Greater Risk for Infection

NYTimes Dining and Wine - April 13, 2020 - 5:32pm
The agency now says “critical infrastructure workers” who may have been exposed to the coronavirus can stay on the job under certain conditions, instead of isolating.
Categories: Food

A Salad for When You’re Out of Lettuce

NYTimes Dining and Wine - April 13, 2020 - 12:29pm
This starchy grain bowl makes use of those sturdy vegetables in your fridge.
Categories: Food

5 Quick and Easy Pasta Recipes

NYTimes Dining and Wine - April 13, 2020 - 11:46am
These recipes come together in the time it takes for the noodles to cook.
Categories: Food

How to Cook Now

NYTimes Dining and Wine - April 13, 2020 - 10:32am
Feed your family, or just yourself. We have recipes for whatever situation you’re in.
Categories: Food

Rx: Pancakes

Planet Cheese - April 12, 2020 - 11:00am

One positive result of this unsettling time is that more people are cooking at home. I’m hoping that becomes a habit even when it’s no longer necessary. Hunkering down, we need nourishment and a kitchen that smells great. We need dishes that are easy to prepare with ingredients that are easy to find, recipes that deliver a lot of pleasure for the effort. I’ve chosen six favorites from my archive to share with you.

Cottage Cheese Pancakes

Cottage cheese pancakes for breakfast would be a mood lifter for sure. This recipe comes from Bette’s Oceanview Diner in Berkeley, one of whose founders was Sue Conley. Sue went on to start Cowgirl Creamery with Peggy Smith and to develop a commercial cottage cheese that is second to none.

Grated Carrot and Yogurt Salad with Cumin

I stocked up on carrots for the lockdown because they’re such good keepers. This warm Turkish salad may be my favorite carrot recipe ever. Uh, not counting carrot cake.

Spicy Golden Split Pea Soup with Tomato, Cumin and Yogurt

You can make this soup with green split peas, lentils or even white beans. It’s the Indian seasonings that make it so fragrant and craveable.

Whole-Wheat Fusilli with Braised Savoy Cabbage and Fennel

Fellow pasta fanatics, this one’s for you. So simple, so nourishing. Use whatever pasta shape you have.

Harissa-Roasted Chicken with Sweet Peppers

A few hours in a yogurt marinade makes chicken extra juicy and tender. Now is not really sweet pepper season so feel free to replace with other vegetables. I often use sliced red onion, thinly sliced carrots and chickpeas in place of the peppers.

Potato Focaccia with Olives and Rosemary

If you’ve been baking at home more, try your hand at focaccia. The potato is in the dough, not on top. Add a green salad and a cheese board and you’ve made dinner.

Categories: Food

Six to Try Now

Planet Cheese - April 6, 2020 - 6:00pm

Cheesemakers across the nation want to get their cheeses to you. Many are making it easier with discounts and deals—even waiving shipping fees in some cases. I’ve heard from readers who saw my list of cheesemakers and retailers who ship (by state and alphabetically) and were motivated to order, and I’ve heard from others who saw the list and couldn’t decide what to order. The cheeses most in need of a home are the fresh and lightly aged ones (think Camembert) that aren’t built to last. While you’re housebound, why not make your happy hours extra joyous with these lovelies?

Alemar Bent River (MN): This Camembert-style cow’s milk cheese has a silky, spreadable interior when ripe and big aromas of cooked onion, garlic, cabbage, mushroom and leaf litter. Yum! It weighs 13 to 14 ounces, but if that’s too much for your household, consider Jasper Hill’s four-ounce Little Hosmer. If you have more folks to feed, go for Jasper Hill Moses Sleeper at about 1 pound.

Nicasio Valley Cheese Tomino (CA): Several siblings of Italian-Swiss heritage operate this organic cow dairy in West Marin. When they decided to start cheesemaking about a decade ago, they went back to their grandfather’s village near Lago Maggiore to look for regional recipes to reproduce. Tomino (top left) is a hybrid style, part washed rind, part bloomy rind. The interior is soft and spreadable, the aroma suggestive of bread yeast, mushrooms, aged beef and garlic. It has a lot of personality but it’s not a big stinker.

Pennyroyal Farm Laychee

Pennyroyal Farm Laychee and Velvet Sister (CA): This farmstead producer in the Anderson Valley milks goats and sheep. Laychee is the creamery’s fluffy, rindless, tub-packed fresh cheese. It has a lemony, cottage cheese-like aroma. Slather it on a bagel and top with smoked salmon. Velvet Sister is a Camembert lookalike. At this time of year, both cheeses are typically about 15 percent sheep’s milk, which makes them a little richer and more buttery.

Jacobs & Brichford Ameribella (IN): A washed-rind cow’s milk square modeled loosely on Italian Taleggio, Ameribella is yeasty, garlicky, beefy, saline. The interior is pleasantly supple and squishy. Spread this cheese on dark bread or melt a slice on polenta. Leslie Jacobs and Matthew Brichford live on the Brichford family farm and have been making cheese from the milk of their own cows for about a dozen years.

FireFly Farms Merry Goat Round Spruce Reserve (MD): Made with goat’s milk from nearby Amish farms, this unusual cheese (top right) is wrapped with a strip of spruce bark to corral it as it ripens. It gets pretty soupy and would collapse otherwise. Others make similar cheeses with cow’s milk (like Jasper Hill’s Harbison), but I don’t know of another goat’s milk cheese like it. It smells of mushrooms and mustard with an earthy note from the bark. When it starts to dimple on the surface, it’s ripe. Slice off the top horizontally and scoop the lusciousness onto crostini. The two wheels in the shipment are individually wrapped so you can safely share with a friend. Buy some of FireFly’s Cabra LaMancha, an aged goat wheel, while you’re at. It’s divine.

Beehive Cheese Promontory (UT): This easygoing Cheddar is so well-priced right now that I have to include it here, although it isn’t as perishable as the others. It’s a block Cheddar, not a rinded one, and not super-complex, but it is well made, moist, creamy and mellow—just what you want to have around for snacks, grilled sandwiches and homemade mac-and-cheese. At about $10 a pound, plus a reasonable shipping charge, it’s a steal.

Categories: Food

The Culinary Insider

American Culinary Federation - November 21, 2019 - 12:19pm
Categories: Food

December 31, 1969 - 8:00pm