You may have seen our recent coverage of Charleston chef Sean Brock's new book, Heritage. Seriously, we devoted a whole day to celebrating Sean Brock's kitchen magic and general awesomeness. But if, after you read about this recipe, watched it happen and probably thought about it for the rest of the afternoon, you're still not done with this hypnotizing, oozing specimen of cheeseburger perfection, Breville's got it covered. Make it again, Sean.
A visit to Iran yields a stunning variety of culinary delights. That's because of the country's unique history and geography, which translates to a diverse mix of cultural influences on the cuisine. Louisa Shafia, author of The New Persian Kitchen, guides us through the basics.
For Chef Thomas Keller, co-founder of hugely successful gluten-free flour blend Cup4Cup, it all began with his signature amuse bouche: a salmon tartare cornet. French Laundry culinary researcher Lena Kwak decided to develop a gluten-free version and the resulting flour blend has been flying off the shelves for years. How many “aha!” moments like this have there been since the gluten-free trend began? Here are some of the landmark events in the brief but significant history of gluten-freedom.
Hot Bread Kitchen tops our list of worthy causes we’ve come across lately. An alternative to expensive culinary school, the Women Bake Bread Scholarship provides a yearlong paid training for low-income, immigrant women. The training curriculum tackles key elements of bakery work, as well as in-demand skills for culinary positions, including speed, accuracy, safe food handling and punctuality. And you can help through Kickstarter.
The days of grabbing a hot dog and a soda at ballgames are over. With customers coughing up more money than ever for tickets, we’ve all come to expect a large variety of high quality (and overpriced) food and beverage options at newly built, impressive arenas. Teams are often consulting with big name chefs and restaurateurs on arena dining, though the formula to success for venues has remained somewhat uniform thus far. Can the Sacramento Kings change that?
The aromatic fruit is less tart than other citruses
Oct 28, 2014 9:00 am
A contingent of New York’s most respected food journalists gathered for lunch earlier this month at the Bouley Test Kitchen in TriBeCa. Chefs David Bouley of the city’s eponymous French restaurant and Isao Yamada wowed the crowd with a luxurious five-course menu. But the group wasn't assembled for the various preparations of caviar, oysters and uni. It had gathered to learn more about yuzu, a citrus fruit whose popularity is rapidly growing outside of its home continent of Asia. Read on.
Back off, carb freaks: the spicy sauce ain't yo ho
Oct 27, 2014 4:00 pm
Well this is embarrassing. Without further ado, we hereby apologize to puttanesca, that saucy Italian dish of pasta with tomatoes, garlic, anchovies, olives and capers, for the decades it was assumed to be named after the ladies of the evening who cooked it. Really, miacara, on behalf of pasta lovers everywhere, scusarsi. Here's the real story behind that salty wench of the Italian menu.
We've certainly hopped aboard the ramen express at Food Republic and have rounded up 20 of our favorite related stories here for your instant reading pleasure (see what we did there?) You'll find the best craft beers to pair with your ramen, an easy way to locate NYC's best noodle shops, videos on how ramen is made and how to most effectively slurp it and a James Brown commercial for instant ramen. That's right. Slide 17. You're welcome.