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How to make soup dumplings — shortcuts for beginners
Soup dumplings, darling pork-packed pillows, differ from their landlocked cousins in one detail: They're bursting with broth. Posing a puzzle worthy of the trivia app HQ: How does the soup slip inside?
The dumpling novice ponders the possibilities: a splash of liquid and lightning-fast folding? A scalding syringe? Magic?
Correct. In an act of ...Read more
In praise of vegetables as a chef's inspiration
"I am not a vegetarian," writes Jeremy Fox. "This is not a book about vegetarians: it is a book about vegetables."
It sure is. In "On Vegetables" (Phaidon, 320 pages, $49.95), Fox has channeled his extensive knowledge of produce of all stripes into an insightful and inspiring treatise on a plant-based cooking philosophy.
Following a tenure at ...Read more
How to turn eggplant and zucchini into deep-fried deliciousness
Once upon a time, it felt lonely to cook for a hobby. Thanks to YouTube and countless food websites and blogs, I connect easily with kindred spirits now. So when I spend a gloomy Saturday in the kitchen working on a technique, or recreating a favorite restaurant dish, I know I am not alone.
Deep-frying is one of those techniques for which I ...Read more
Why don't Americans drink wine with lunch?
We just don't do it. We don't drink wine at lunch, at least not in any regular way.
Even when we dine in restaurants with kitchens that turn out carefully prepared, sophisticated food that begs for wine accompaniment, we don't drink wine at lunch, for the most part. We say, "I'm fine with just water," or we upgrade to sparkling water or some ...Read more
Cookbook of the Week: 'Hawker Fare' by James Syhabout
Cookbook of the week: "Hawker Fare: Stories and Recipes From a Refugee Chef's Isan Thai and Lao Roots" by James Syhabout with John Birdsall (Ecco, $39.99)
Most chefs with Michelin-starred restaurants, plus a classical training and the resume to go with it, would pour all that fancy stuff into their debut cookbook. Glossy cover. Art house ...Read more
Guess what the king of Texas barbecue won't eat?
FORT WORTH, Texas -- The news from Austin shook the Texas barbecue world to -- well, to the bone.
In an adoring Esquire magazine profile of new-age Texas barbecue king Aaron Franklin, Franklin coughs up the truth: "I don't eat that stuff."
Franklin, in his 10th year as the owner of truck-turned-landmark-restaurant Franklin Barbecue, said he ...Read more
How does a tarantula burger taste? 'This is like the crunchiest jerky you've ever had.'
DURHAM, N.C. -- "You can't order the tarantula today," the man behind the counter at Bull City Burger and Brewery said to the front of the lunch rush line.
Yes, Thursday's tarantula burger was already spoken for, claimed through a lottery by Mark Christmann, a cook from Greensboro who made his first trip to downtown Durham for the dubious ...Read more
Confused about bittersweet? Dutch cocoa? And what's up with white chocolate?
Chocolate is what we eat when we're stressed. In other words, chocolate shouldn't cause stress.
But it can when the grocery shelves hold not only our beloved semisweet chips, but chocolate labeled bittersweet, milk, white, unsweetened, German's, baking and more.
And what's up with all those percentages?
Even cocoa comes in choices: Dutch-...Read more
From BookDaily.com
Never Give Up: Hope and Encouragement Book for Women
Trenee' Zweigle, RNThis is an excellent book of encouragement and empowerment to women, along with life changing tools to move forward in a positive manner. Be the best that you can be...you can accomplish anything you put your mind and heart into!
Just the same as learning in a seminar, group or ...
Meet the baker behind the cookie that became a viral sensation
Perhaps if you spend much time on Instagram or surfing the web, you've already heard of them.
"The Cookies" -- officially dubbed the Salted Butter and Chocolate Chunk Shortbread cookies -- have become something of a viral phenomenon in the months following the release of Alison Roman's debut cookbook, "Dining In."
The New York Times' Sam ...Read more
Culinary SOS: Make the fresh chickpea hummus from Rooftop by JG in Beverly Hills
While you can readily buy dried or canned chickpeas at your local supermarket, fresh chickpeas, also known as garbanzo beans, aren't so common a find. Similar to fava beans and English peas, fresh chickpeas grow on vines and generally contain one to two beans per pod. The smallish pods can frequently be found in Middle Eastern and Latin markets,...Read more
Best Bites: Sheila G's Thindulgent Sandwich Cookies, Salted Caramel
Thindulgent Sandwich Cookies are more indulgent than thinning (each cookie has more calories, fat and saturated fat than an Oreo), but they are decidedly worth the extravagance. The delicate cookie part is caramel flavored, with tiny chunks of caramel in it, and the filling part is a deliciously rich, creamy chocolate. Made with plenty of butter...Read more
German food über alles
A recent story in the Washington Post reported on a sad trend: All over the country, German restaurants are going out of business.
This news is especially troubling because Germans still make up the largest ancestry group in the United States. But the food of their homeland is rarely served in restaurants. The reason given most often is that ...Read more
Test Kitchen recipe: Chicken and mushrooms paired with creamy garlic Parmesan sauce
Chicken again? It's a phrase often repeated. Sure there are the standards: chicken on the grill, chicken in a stir fry, chicken with cream of mushroom soup.
I am always looking for new ways to prepare chicken. Boneless, skinless chicken breast is a staple for many. But, let's face it, it can be boring.
Chicken recipes are one recipe category ...Read more
Bill Murray visits his Caddyshack restaurant in Chicago and doesn't disappoint
ROSEMONT, Ill. -- Murray Bros. Caddyshack Restaurant opened Tuesday afternoon in suburban Rosemont. Named after the cult classic comedy film from 1980, this is the second location after the first opened in St. Augustine, Fla., in 2001.
Now, normally there aren't press conferences packed with nearly every news outlet in the city breathlessly ...Read more
Environmental Nutrition: Cut the saturated fats
Saturated fats
Chances are, nothing good comes to mind when you hear those words. That's because research has proven again and again that diets high in saturated fats increase LDL ("bad") cholesterol in blood, which increases the risk of cardiovascular disease. The <...Read more
Seriously Simple: Enjoy the unique flavors of spring fruit
Spring fruit is limited. Strawberries and rhubarb are at their peak, so it's fun to come up with different desserts that celebrate their unique flavors.
Rhubarb is one of those flavors that can be very polarizing. It seems that you either love it or hate it. Dark pink in color and resembling celery with its long fibrous stalks, rhubarb is a ...Read more
EatingWell: Pasta and pesto: a winning flavor combination
Broccolini stems are quickly softened in the pasta-boiling water before being whirled with basil and Parmigiano-Reggiano into a flavorful pesto sauce in this healthy vegetarian pasta recipe.
Spaghetti with Broccolini Pesto
Servings: 4
Serving Size: 1 3/4 cups
Active Time: 20 minutes
Total Time: 20 minutes
2 bunches broccolini
8 ounces ...Read more
The Kitchn: These scallops are the epitome of fast and fancy food
Scallops are a little luxury in my household. A weekend date night means plates of pasta and scallops with wedges of lemon and glasses of white wine on the side. Scallops are sustainable, delicious, and so easy! Here's how to make quick-cooking scallops on the stovetop in just about five ...Read more
The Kitchn: How to make a classic whiskey sour
A whiskey sour is yours for the making year-round. It's refreshing enough to keep up with a spritz during the warm summer months, and so appropriate during the colder seasons of the year. Even if you're not a whiskey fan (which breaks my heart), you might still find yourself swooning over a ...Read more
One wine writer asks wine lovers to reflect on their standards
Let's assume that you are dedicated to drinking wine. It's your go-to, your default, your everlasting love. Wine is part of your life, and you wouldn't have it any other way.
With that assumption in mind, let's consider a handful of questions to find out not how much you love drinking wine, but how "good" you are at it. And if simple concepts ...Read more
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