Quality, inventive jellies made fresh in Tennessee
Nov 26, 2014 11:30 am
For over five years, Cortney and Gary Baron have been whipping up their jam and jellies and selling them throughout state of Tennessee — in farmers’ markets, grocery stores and specialty shops. Their artisan product is made with fresh fruits, real sugar and lemon, with zero preservatives beyond the classic pectin. They jar more than a dozen bold flavors. But how did this tiny operation in Murfreesboro, Tennessee go from a hobby to a full-time job for the Baron family?
Unique global competition pairs chefs and designers
Nov 26, 2014 11:00 am
It is the dream of every young chef to one day be recognized by glossy magazines such as Bon Appétit or Food + Wine. Now, Vogue Italia? Probably not so much. But, hey, if you do, well, here's your chance. Bubbly water behemoth S. Pellegrino just announced a new contest to find its "Young Chef 2015." But, this competition isn't limited to just cooking. No, chefs will be paired with fashion designers to create dishes and garments that complement each other.
Remember the 3 A's: aphrodisiac, absinthe, America
Nov 26, 2014 10:00 am
Oysters. People either love them or hate them, but rarely do oysters garner a simple "meh." Yet, surprisingly there is a lot we don't know about this tasty, slimy and expensive bivalve, save for the idea that you eat them raw, with champagne and that pregnant ladies aren't allowed to join in. To help shed some light, here are 10 facts about these molluscs.
If you haven't heard the old-school indie goodness that is Generationals, there's no time like the present. I spoke with guitarist Ted Joyner, New Orleans native about Vietnamese food, frozen Brain Obliterators and G&G. That's grits and grillades, something you'll want to become intimately familiar with. You'll also want to see this sandwich they made to accompany their latest single.
Nothing puts a damper on a delectable Thanksgiving meal quite like chilly gravy. It's the cold shower of holiday feasting! Blame the old-school gravy boat, which usually makes for a great decoration but fails miserably in the heat retention department. There is a better way, as the folks at America's Test Kitchen helpfully point out.
Ten years ago, Jesse Schenker sat bloodied in the back of a police car, with track marks in his arm and any number of illicit substances swirling around his system. Now, he’s the executive chef and owner of two Manhattan restaurants, Recette and The Gander. It’s not been an easy run.
A bourbon-filled pig-out festival at Palmetto Bluff
Nov 25, 2014 9:00 am
You're a culinary enthusiast, and food festivals are the name of your game. Prepare to witness Music To Your Mouth, the ultimate Southern/Lowcountry smorgasbord, because we just spent the weekend at the mind-blowingly beautiful Palmetto Bluff in Bluffton, South Carolina. Here are the highlights. (We kissed a pig and went to a bacon forest!)
Talk about a band who takes interviews seriously. I spoke with Ted Joyner of New Orleans-based indie rock band Generationals about all things Cajun, oyster, pho and especially sandwiches. Best of all, the band's food-obsessed drummer, Eric Rogers, invented a killer sandwich named after their latest single, Gold Silver Diamond. Crunch into the fish sandwich of your dreams, right here.