“If you’re happy, the donuts are happy…”
Meet Fany Gerson, the 2011 James Beard nominated cookbook author and donut mastermind behind DOUGH, an innovative, never-a-few-hours-old artisan donut shop in Clinton Hill, Brooklyn. Fany was kind enough to give me a personal tour of DOUGH’s back kitchen last week to watch as they handmade donuts. Now, I love a good donut. But donuts rarely amaze
I consider myself part of a community of food-obsessed maniacs. Pretty much everything I do is in some way directly related to the act of creating food or consuming it. It’s no surprise then, that the one major social event I participate in is based entirely around comestibles. Last March, friend and fellow penny-pincher Kate Payne and I got together to trade some of her homemade triple citrus marmalade for some of my Brooklyn
Time to play What Would You Take with You on a Deserted Island? The essential kitchen tools edition. We asked 13 chefs what kitchen equipment they couldn’t live without to find both surprising and expected answers.
The tools that chefs use to create their food dictates to a certain extent the type of cuisine that they create: whether it’s exact and detailed food that’s made by chef Tony Conte using a pressure cooker or a more home-grown and comforting type of food made by chefs like Gabrielle Hamilton who prefers her two hands before anything else. The choices that the following chefs made indicate to some level their approach and attitude toward
This Blogger’s Books from
The Hamburger: A History (Icons of America)
by Mr. Josh Ozersky
The Hamburger: A History (Icons of America)
by Mr.
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Mention France to anyone outside of the country and Paris will immediately jump to mind: the Louvre and the Eiffel Tower, her panoply of restaurants, the Mona Lisa and Romance with a capital R. Or Provence with her fields of fragrant lavender, her quaint villages and her rich, vivacious garlic-kissed Mediterranean cuisine. Short on time and dollars, few tourists venture outside of these well known, well-trod vacation spots. But France is a network of wonderful cities all connected by one of the greatest train systems in the world, and each city, town or village offers some hidden beauty, a wonderful mystery and a fabulous
There is no bigger blow to one’s manhood than standing in the dining room and announcing that the ribs are still not ready while the wife’s potatoes and beans give out their last gasp of steam.
The problem is that it’s a lot harder to control the temperature of most outdoor cookers than your kitchen oven (although you need to know that most indoor ovens thermostats are waaaaay off and should be calibrated every year). Only a few electric and gas grills or smokers have thermostats, and then there’s that pesky wind, rain, and snow outdoors making it awfully hard to manage temp accurately. And the bi-metal thermometers on grills, even expensive grills, are notoriously bad, and often off by as buch as 50F. As a result, it is really really tricky to have the meat ready when your guests start pounding the
By Miss Gemma Gray
Our mothers have always been ladies with the utmost in social graces – why, they taught us genteel Gastronomistas everything they know. But sometimes we wonder how on Earth they did it without modern technology – how do you invite friends over for a last-minute cocktail party without a mass text message? And who has the patience to hand-write invitations to dinner, let alone buy a book of stamps? Our social – and gustatory – lives would be dead without Facebook, Twitter, and email.
But the concept of a social network is nothing novel. Why, just look at Tupperware. What began long ago as a direct sales scheme for housewives to earn some independent income quickly became a storied opportunity to convene, commiserate, and engage in a bit of commerce.
With this notion in mind, we attended the incredible Tupper Club party in the penthouse of the Setai residences on Fifth Avenue the other
You watched the video of my chickens surviving the winter, and the Thomas Keller quiche that their eggs helped create, now see their early years. One of my first videos, this is the story of last spring, when we welcomed in eight new members to our family… Watch them go through a cute stage, an ugly teenager stage..
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My first thought when I saw the solar-powered Whole Foods sign go up in my neighborhood was: My life just got a million times better. The convenience! The consistent quality! The $11 half-pint of curried chicken salad! My second thought? I am such a fucking hypocrite.
In case you haven’t heard: San Francisco’s fifth Whole Foods opened in February, on the corner of Haight and Stanyan. You know, next to the enter-at-your-own risk McDonald’s and across from the entrance to Golden Gate Park where cliques of homeless hang
As a contributing editor at culture, a consumer cheese magazine, I meet and interview a lot of cheesemakers, so last year’s dairy closures and cheese recalls definitely hit close to home. Literally. I work part-time in a Seattle cheese shop, and by now I’m used to the frequent FDA-bashings from my customers.
Understandably, the closures of Washington State’s Estrella Family Creamery and veteran cheesemaker Sally Jackson’s facility struck a nerve in the Pacific Northwest, and our clientele are dismayed that they can no longer purchase some of their favorite cheeses. I feel the same way, as well as sadness that these small family operations have been forced to
In the midst of creating our 50 Most Important Inventions (and Discoveries) in Food and Drink, and the 10 Food and Drink Inventions We Didn’t Need, we were reminded of the iconic infomercials that accompany many of the products on our list. From Mr. T’s incredible enthusiasm while poaching fish in his Flavorwave Oven to Ginsu Knives — with blades so sharp that not even a tree branch or rubber tubing could dull them.
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When you’re feeling under the weather, and with the weather supposedly changing from winter to spring, that’s likely, there’s nothing like home-cooked food for rapid improvement. Garlic and Chicken Soup will easily nurse you back to health, and Rice Pudding Cereal will deliver you into the comfort of your mother’s kitchen-at least Cara’s mother’s kitchen. When you’re nearly back on your feet, invest twelve hours of couch time watching your no-knead bread rise, then eat it toasted with butter or butter and cinnamon sugar. Last but not least, to celebrate your return (or near return) to health, feast on nourishing, soul-feeding Mac and Cheese.
–Cara and Phoebe of Big Girls, Small Kitchen
**Recipes**
By Carolyn Malcoun, contributing food editor at EatingWell
On a cold, rainy, early spring day last March, assistant food editor Hilary Meyer and I were testing recipes in the EatingWell Test Kitchen. Conversation segued into Whine Fest 2010 about our gardening prospects for the upcoming season — I had moved into a new apartment that didn’t have any space to garden and she was sick of trying to coax tomatoes and other sun-loving plants from her decidedly shady garden. Then, a eureka moment: there was plenty of flat, sunny, open land right next to our office. Why not plant a garden there?
With the help of our husbands, we transformed a pretty substantial chunk of land into a really amazing
Food is definitely identity. It was a Frenchman after all who said: “Tell me what you eat and I’ll tell you what you are.” Really? He must have been incredibly talented in divination because I know what I eat at every meal, and I still have a hard time figuring me out.
I have two careers. Two backgrounds. Thankfully not two boyfriends or that would get to be a bit much to
Minneapolis indie rockers Tapes ‘n Tapes finally released the album they’ve always wanted to make in January of this year. “Outside,” consists of 12 playful and melodic tunes that capture the essence and energy of their live show. “We had a great time making ‘Outside’ and we wanted our enjoyment of the process to be audible in the recording — I think we succeeded,” says Josh Grier, lead singer. All of this hard work has left the boys
Editor’s Note: Michelle Weber of Thursday Night Smackdown is liveblogging Top Chef with HuffPost Food tonight.
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Editor’s note: We’ve been following the new web series Foodies for the past few weeks. Now, food blogger (and Foodies star) Danny Domenica joins the HuffPost Food family.
Watch the final episode of this mini-season of Foodies:
Here’s Danny:
Hey HuffPo’s,
I need your help. And before you roll your eyes, there’s a prize involved. Also, it’s about booze.
I am a simple man, with a simple dream: To have a drink worthy of the name “Tigerblood.”
Oh sure, Charlie Sheen will be dead by sweeps, but in the meantime there’s the stage
Raw Vegan Cinnamon Superfood Buns
Delicious, healthy, quick, gluten free, and requires no cooking!
Dough:
4 cups walnuts (almonds can be substituted)
4 cups pitted dates
cup cinnamon
pinch Celtic salt
Filling
4 tablespoons coconut oil
2 tablespoons cacoa powder (unsweetened chocolate powder)
3 tablespoons raw honey (or maple syrup, or agave)
1 teaspoon vanilla extract
Directions:
The walnuts can be soaked and rinsed overnight. Then dehydrated about 24 hours. You can also skip this step if you do not have a dehydrator. Puree the nuts, dates and salt in a food processor, adding just enough water to make a
With spring finally arriving in the Northern Hemisphere, so is the time to bake. Sweet and savory, here are ten great baking tips from Honest Cooking.
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Apple Tart And Spring In Florence
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Find. Eat.
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Last Sunday’s New York Times offered up a heaping plate of complexity to its readers in their analysis of the impact on farmers and other Bolivians of quinoa’s growing popularity with richer American and European consumers.
But while Bolivians have lived off it for centuries, quinoa remained little more than a curiosity outside the Andes for years, found in health food shops and studied by researchers — until recently.
Now demand for quinoa (pronounced KEE-no-ah) is soaring in rich countries, as American and European consumers discover the “lost crop” of the Incas. The surge has helped raise farmers’ incomes here in one of the hemisphere’s poorest countries. But there has been a notable trade-off: Fewer Bolivians can now afford it, hastening their embrace of cheaper, processed foods and raising fears of malnutrition in a country that has long struggled with it.
I can sympathize with my European and American brethren as I recently scarfed-down, and thoroughly enjoyed, a delicious plate of curried quinoa salad with mango. And yes, I am aware I just outted myself as a yuppie (what’s up, Park Slope Food Co-op!).
This convoluted tale of how the growing international appeal of an important local staple has changed life for many Bolivians gets to the difficulty of fixing our global food
Listen to this podcast on Edible Radio.
Blue Plate Special hosts Kurt and Christine Friese talk to Deborah Krasner, winner of just about every award there is for culinary writing including a James Beard Award, an IACP award and a Gorrmand World Cookbook Award. Krasner discusses her new book Good Meat.
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The pop-top has always gotten a bad rap in the beer world. Like screw tops on wine, it just isn’t a seductive opening. But now, the can is shedding its hillbilly stigma. We asked three experts to share their recent favorites.
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Beer in a can
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The can is actually better packaging for
If a meat processing plant made a music video it might look something like this. Filmed at Lorentz Meats in Cannon Falls Minnesota and featuring the beef from Thousand Hills. If you don’t like looking at carcasses and cuts of meat, this one may not be for you.
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This is what I was told when I asked the company about their “natural flavors.”
Sweet and Spicy Tea and Herb Blend is the name. It comes in a box with a sketch of a man plowing a field with a horse. The trees are billowy, the colors faded — compelling evidence of its purity. And lest there be doubt, the brand name references goodness and the
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