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Food

International Center of Photography Refocuses in a New Home

NYTimes Dining and Wine - January 30, 2020 - 12:43pm
When images are everywhere, what is the role of a photography museum?
Categories: Food

How the Co-Founder of the Malala Fund Pivoted to Cookware

NYTimes Dining and Wine - January 30, 2020 - 11:12am
Shiza Shahid has brought her thoughtfulness and entrepreneurial spirit to a line of items for the modern, multiethnic American kitchen.
Categories: Food

The T List: Five Things We Recommend This Week

NYTimes Dining and Wine - January 30, 2020 - 10:00am
A new wine bar that doesn’t skimp on the food — and more.
Categories: Food

Talk of Milk Industry Merger Draws Justice Dept. Scrutiny

NYTimes Dining and Wine - January 29, 2020 - 9:48pm
Antitrust officials have been investigating a potential merger of the struggling milk giant Dean Foods with Dairy Farmers of America, a marketing cooperative.
Categories: Food

They’re Stealthy at Sea, but They Can’t Hide From the Albatross

NYTimes Dining and Wine - January 29, 2020 - 4:10pm
Researchers outfitted 169 seabirds with radar detectors to pinpoint vessels that had turned off their transponders.
Categories: Food

Kenji, Alison and Jamie, Oh My!

NYTimes Dining and Wine - January 29, 2020 - 11:30am
Moo shu mushrooms, caramelized shallot pasta, and black bean burgers: Cook these new recipes from some of the greats.
Categories: Food

Whipping Up Chocolate Mousse Is Stressful. A Blender Makes It Easy.

NYTimes Dining and Wine - January 29, 2020 - 11:28am
A chocolate mousse so fast and unfussy — but still airy and creamy — that it might become your go-to dessert.
Categories: Food

Savoring Costa Rica, Sip By Sip

NYTimes Dining and Wine - January 29, 2020 - 11:21am
Coffee is one of the country’s top exports. A four-day tasting journey to haciendas and plantations follows the beans from tree to cup.
Categories: Food

A Classic Midwestern Dish Becomes a Talking Point in Iowa

NYTimes Dining and Wine - January 28, 2020 - 4:11pm
Amy Klobuchar is deploying her Minnesota hot dish at voter house parties, but it may be a hard sell outside her home state.
Categories: Food

Quality Bistro Offers French Fare in a Grand Space

NYTimes Dining and Wine - January 28, 2020 - 2:46pm
Ginjan Café, specializing in the West African ginger drink, opens; a Williamsburg spot pays tribute to London’s Famous Curry Bazaar; and more restaurant news.
Categories: Food

Pop-Up Dinners That Share a Culture, Course by Course

NYTimes Dining and Wine - January 28, 2020 - 1:44pm
A new wave of cooks are hosting meals that explore their personal memories and culinary traditions.
Categories: Food

At Anton’s, Appetites Shaped by an Older New York

NYTimes Dining and Wine - January 28, 2020 - 12:13pm
In a stripped-down tavern, the chef Nick Anderer serves chopped liver, Ukrainian ham and other immigrant foods that helped form the city’s palate.
Categories: Food

Adieu to a Bread Diva

Planet Cheese - January 28, 2020 - 12:00pm

Cheese without bread? Mon dieu. I still remember when I forgot to bring baguettes to a cheese tasting and got reprimanded by an irritated Frenchman. I’ll never do that again. Sturdy, chewy bread is maybe the only thing I love as much as cheese (well, wine is up there), and Della Fattoria loaves are a gold standard for me. Last week, we lost Della Fattoria founder Kathleen Weber—too quickly, too soon. 

An ex-hippie whose home-baking hobby spawned a business she never planned (her husband, Ed, jokingly called it “the hobby from hell”), Weber was in the forefront of the wood-oven baking movement. She was also an early advocate of baking only with natural starters and no added yeast. 

Weber received a cancer diagnosis late last year and was gone within two months. Her son, Aaron, has been the head baker for the Petaluma, California-based bakery for years, so the business isn’t threatened. But we have lost a pioneer, a generous spirit, a mentor. When my husband was trying to improve his own home-baking skills, she invited him to spend a day at the bakery, helping and watching. (I should put “helping” in quotes.) He came home exhausted.

“Kathleen’s bread was super unique,” says Craig Ponsford, an instructor at Petaluma’s Artisan Baking Center and professional baking coach. “I can pick out the Della Fattoria bread anywhere.” Weber made Italian breads her focus when everyone else was still baking French, notes Ponsford, and she was a woman in a male-dominated industry. “A tough woman, by the way,” he adds.

I first visited the bakery, at the Webers’ rural Petaluma home, to do a story for the San Francisco Chronicle in 1998. In a head-spinningly short time, Kathleen had gone from baking for her family to baking for friends to getting an unsolicited order from a prominent chef. In the early years, demand grew so swiftly that Kathleen claimed that she did most of her sleeping at stoplights. “The people behind me would let me know when the light changed,” she joked.

Today, Della Fattoria encompasses not only the wholesale bakery but a thriving Petaluma café, a true nexus of the community. Her book, Della Fattoria Breadhas a place of honor on my husband’s bookshelf. In it she wrote to him, “When it comes to bread, we are kindred spirits. You are a gifted baker and my hope is that you will have fun with these recipes.” She also told him to send her photos of his results. How nice is that?

Kathleen Weber’s Pimento Cheese

From Della Fattoria Bread by Kathleen Weber (Artisan). 

  • 2-1/2 cups (about 8 ounces) lightly packed grated extra-sharp Cheddar, preferably half white and half orange

  • ¾ cup mayonnaise, preferably homemade

  • 1/3 cup coarsely chopped drained piquillo peppers or other roasted red peppers

  • ¼ teaspoon Sriracha or other hot sauce to taste

  • Kosher salt and freshly ground black pepper 

With a fork, mix the cheese and mayonnaise in a medium bowl until combined but not completely smooth (the cheese should still stay in shreds). Add the peppers and season with the Sriracha, if using, and salt and pepper to taste.

Cover and refrigerate for at least 2 hours, or preferably overnight. The flavor will get better and better.

Makes about 2 cups

NEW! 2020 World Cheese Tour Classes Announced

Please join me for the ninth year of the World Cheese Tour, a monthly series of guided cheese tastings at the beautiful Silverado Cooking School in Napa. You’ll find new class themes this year and, as always, many new cheeses. I rarely repeat a cheese! Come learn more about Spanish cheeses, raw-milk rockstars, or cheese and wine pairing. Find the complete schedule here.

Categories: Food

The Tomato-y, Shallot-y Pasta You Didn’t Know You Wanted

NYTimes Dining and Wine - January 28, 2020 - 11:53am
Let’s be clear: Alison Roman doesn’t take requests. But sometimes, there are exceptions.
Categories: Food

With Mezcal, Smoke Is Only Part of the Story

NYTimes Dining and Wine - January 28, 2020 - 11:51am
The choices now abound, but the best bottles are rare and often expensive. What’s inside is sometimes quirky and almost always joyous.
Categories: Food

The Culinary Insider

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

December 31, 1969 - 8:00pm