Frying ground spices in hot fat both releases fat-soluble flavor compounds and disperses the spices' flavor more efficiently throughout the final dish.
This recipe is courtesy of Chris Sayegh (aka The Herbal Chef), who specializes in cannabis-infused gourmet meals.
Thanks to nutritionist (and graduate of our NYU program) Andy Bellatti for sending a photo of this product. What got his attention was “sweetened only with fruit juice.” But it’s a juice drink, not
Who knew that NASA was interested in food security and agriculture? I certainly didn’t. But I was recently sent this request for proposals. No, they are not looking to grow food on spaceships or Mars. But they are looking to use space technology to ROSES-16 Amendment 53: Release of New Program Element A.51 Food Security and Agriculture. NASA […]
A Taiwan, une vague de froid, c'est quand les températures passent sous les 20 degrés Celcius! Ce fut le cas ces derniers jours, mais aujourd'hui le soleil a fait remonter le thermomètre et m'a donné envie de goûter à mon Baozhong Zhuo Yan d'hiver. Show More Summary
Lugging ice buckets and stacking Red Bulls on the busiest, booziest night of the year On first thought, working behind a bar and playing soccer have nothing in common. But for one restaurant worker in Chicago, both showcase two important skills — athleticism and composure. Show More Summary
How one entrepreneur turns food scraps into culinary gold.
Here's a cover concept and a draft of the Foreword for the new book on which I'm working. What I've learned-- with a little "foreword" movement every day, you eventually get where you're going. Onward! Okay, here’s how this works. The...Show More Summary
Chicken piccata takes a beloved food—pan-fried chicken cutlets—and tops it with a simple but luxurious lemon-butter pan sauce. The result is a flavor and texture festival that blends crispness, juiciness, richness, and tartness all into one.
In this episode of Family Food, we head to Tony’s Beechhurst in Whitestone, Queens to eat Italian deli food like no other. We meet Emilio and Jospehine Polito, immigrants who worked tirelessly to make Tony’s into the neighborhood staple that it is today. Their three sons—Tommy, Mario, and Angelo—all work in the deli too, and […]
When Terry Rempert bought Marconi's restaurant in La Grange a few years ago, his approach was conservative. He changed the restaurant name to La Buona Vita ("the good life"), and kept the menu simple. Stay the course. Don't overreach. Establish yourself, he though. Smart approach for a cook-hobbyist...
What is a dumpling? In simple terms, it is an essential addition to any stew, casserole or soup, especially in the winter. It's a fluffy, stodgy thing of beauty floating on top of whatever food you have knocked up and for me, it makes...Show More Summary
The post, Starr Hill Double Bass, first appeared on The Barley Blog. I like a rich, chocolatey stout for dessert — a rich, decadent brew to sip on the remainder of the evening. Starr […] The post, Starr Hill Double Bass, first appeared on The Barley Blog.
In December of 2016, Beam Suntory informed the public that enjoying a bottle of Booker’s batches in 2017 will come affixed with a price increase of an additional $40 over suggested retail, resulting in a $99 price tag. The explanation… Continue reading ?
This continues an interview with Claudia Aguilera, a trained tea professional and tea vendor in Mexico, talking about tea culture and her experiences in the industry in Mexico. Is there a connection between Mexican tea drinking and teas produced in South America? Not really. Show More Summary
Yield: 8 servings This Christmas, one of new traditions, I didn’t make a single recipe for Christmas Dinner that I had ever made before. All turned out to be new favorites, and none prettier than this delightful dish of roasted tri-color carrots (photographed pre-roasting). Everyone knows that maple and mustard is a winning combination, but Read more
Yield: 4 servings (easily doubles) This is a bit more old school than my typical fare. But, this Christmas, I was joyfully cooking for Bob’s family, some of whom–including him–have less adventurous palates than I do. And, I have to admit that I enjoy this kind of “comfort food” from my childhood. What I wanted Read more
Now that I’ve got my first homebrew under my belt, what’s next? Perhaps a spin through the Home Brew Recipe Bible: An Incredible Array of 101 Craft Beer Recipes, From Classic Styles to Experimental Wilds, will spur some ideas? Chris Colby’s… Continue reading ?
Salmon lovers have a new reason to opt for roasted instead of raw. Scientists have documented that the Japanese broad tapeworm has made its way to the waters of the North Pacific and is thriving among the salmon population there. Published in the February edition of Emerging Infectious Diseases the findings of a research team... Continue Reading
The United States Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a new notice with instructions for Public Health Veterinarians (PHVs), inspection program personnel (IPP) and District Veterinary Medical Specialists (DVMs) regarding humane handling and slaughter. Show More Summary