News in plain sight: A great store just got greater.
Post Category → food forward
Local, all-natural, free-range . . .
Hunters Sharing the Harvest is a threefer: Along with feeding the hungry and culling the out-of-control deer herd, it gives gun owners a hard-to-argue-with reason to own guns. (Also, too: Al Jazeera America and Bob Sacha are amazing collaborators.)
Panna cotta, senza zucchero
Weekend Kitchen, for the late & lamented Metropolitan Home.
One word: Lard
Wait long enough and everything bad for you is good again.
The fifth dimension
Metropolitan Home
In the age of molecular gastronomy, the whole language of cooking is changing fast. Tradition-flouting chefs are throwing around such terms as osmosis and desiccation and sous-vide, all of which are fine and kitchen-scientific. But the most important new word is actually as accessible to home cooks as it is to wizards of foam: Umami. Continue reading
Old, and new again
Metropolitan Home
Fresh ricotta is the overlooked bonus from the great American cheese revolution over the last 20 years. Continue reading
Wanted: cave manager
Los Angeles Times
Five years ago, it would be safe to say, not a soul in California woke up each morning to a to-do list starting with: Review a restaurant for Michelin. Continue reading
The taste of things to come
Los Angeles Times
MILAN, Italy — Think of Italy, and wild and crazy exchanges of cooking ideas are not what come to mind first. This is a country where each and every region is a world apart; the Tuscans in the center might as well be on Mars for all the interaction with the Piemontese to the northwest.
Which makes the frenzy of Identità Golose (literally “greedy identity”) all the more extraordinary. Continue reading
Our brilliant blues
Los Angeles Times
David Gremmels and Cary Bryant could be considered the accidental cheese makers.
Three years ago they were scouting for blue cheese Continue reading
Voting with their forks
Los Angeles Times
Summer is supposed to be the mindless season, with nothing deeper to contemplate than the instant gratification of barbecues and ice cream. But something is different this year. America is getting serious about eating. Continue reading