February 27, 2013 |
Forget the Oscars - they're so last weekend. The real awards season - the culinary prizes - are just starting to heat up. The first round of nominations for the James Beard Foundation's restaurant awards were last week; today comes the announcement of the finalists for the International Assn. of Culinary Professionals Cookbook Awards . The big winners were not surprising: Yotam Ottolenghi, very much the cook of the moment , was nominated for his new “Jerusalem: A Cookbook” in three categories: chefs and restaurants, food photography and styling, and international.
February 26, 2013 |
No, it turns out, we can't all get along. In fact, we can't even sit down to dinner together. At least that's the findings of a recent survey by the polling organization Public Policy Polling. In a report titled “Food Issues Polarizing America” , it found stark - and often funny - divisions between Democrats and Republicans over food choices. Among the highlights: Democrats prefer bagels and croissants while Republicans like doughnuts (but who doesn't like doughnuts, really?
November 14, 2012 |
Itching to write about food but don't know where to start? I just got an alert that there are still a few spots left for Cocinar Mexicano , “a food writing intensive and cooking immersion” week in Tepoztlán, Mexico. Culinary historian and food writer Betty Fussell (“Raising Steaks,” “The Story of Corn,” “Masters of American Cookery,” plus innumerable articles) takes on the writing part of the workshop, while Magda Bogin, founder of Cocinar Mexicano, leads the cooking workshops with village women.
August 14, 2012 |
I got back from Seattle dead tired from the flight. I know, I know, it's just 2½ hours, but I was seated in front of a family traveling with at least four screaming kids. (And I was unlucky enough to have been on the same flight with them going out as well!) I was starving. I set down my bags and pulled out the loaf of bread I'd bought at Sitka & Spruce , which my friend Roberta claimed was the best in the city. Must be, because the four of us devoured an entire loaf before dinner at her house.
December 16, 2010 |
The holidays had an accent at our house. My mother, an inspired cook, filtered American tradition through her French sensibility. It's there in the photos of our first few years in the States ? a crisp-skinned goose on the Thanksgiving table, and at Christmas, a bubbling cassoulet. As the seasons passed, American idiom crept into our kitchen. My mother experimented, learned to roast a turkey, to make cranberry sauce, to melt marshmallows on the yams. It was to this more assimilated holiday table that I first brought that most American of icons ?
August 5, 2010 |
Canning is having a moment. So is pickling, preserving, jam making and all around "putting up," as they used to say — and now do once more — of the season's harvest. And if that puts you in mind of a remote farmhouse kitchen, gingham aprons and a cellar lined with rows of apple butter, then you haven't been paying attention. At Food in Jars, blogger Marisa McClellan makes peach-plum jam from a most unusual perch — the 20th floor of a Philadelphia high-rise — and draws more than 100,000 hits per month.