Food Fight: Does Healthy Food Have to Be More Expensive? In which the blog Get Rich Slowly chronicles an argument about nutrition vs cost and then invites readers to chime in.
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. [more inside]
Henry's Kitchen is a cooking show unlike any other: it is unpretentious (he's no arrogant, trained chef), dramatic in a unique way, and has some information that one doesn't find anywhere else. Henry's Anytime Chili for One is a classic. There's also Killer Oven-Baked French Toast, Spicy Shepherd's Pie, and Delicious Nutty Chocolate Truffles.
In 1931, Irma Rombauer, a Missouri homemaker struggling to support her family after the suicide of her husband, self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. The New York Public Library later named it one of the 150 most influential books of the century. [more inside]
Though it is by far Peter Greenaway’s most well known film and, for all of the visceral and intellectual challenges it proposes, probably his most approachable, The Cook, the Thief, His Wife & Her Lover remains a difficult film to apprehend. (the beginning and the end, both NSFW)
Aspic and other delights showcases the absolute horrors of good, old-fashioned home cooking. Or, at least the advertisements for it. Aspic, in case you were wondering, is food, often meat or seafood encased in gelatin or cooled meat stock.
Doppelgänger Dinners. That was the seed of an idea that grew into our most recent dinner: a 7 course meal with an omnivore and vegetarian option where each corresponding course looked identical across the meat/vegetable line. [...] We also wanted to challenge ourselves by not simply creating a bunch of meat dishes and substituting each meat with tofu or some other protein stand-in. So no repeating of ingredients: if we used basil puree in the veggie dish, then we had to use parsley puree in the meat dish. Studiofeast commits culinary counterfeiting. [via]
Ever wanted to eat those nachos in the gas station but been too scared? This recipe for Filling Station Nachos will help you out. Thanks to the Milwaukee Public Library's Historic Recipe File you can make that dish, Three Hole Cake or a Milwaukee Man's Crepe. A "fascinating glimpse into the local and ethnic foods that were popular in Milwaukee from as long as 50 years ago." Making Taters Polish Pride or President Washington's Rice Waffles With Honey-Maple Syrup might take you a while. And while there are no bees in Bee Cake, the Barbecued Coon is a different story. [via]
Fast food in South India is fast | in Thailand iced tea is really cool | in Sri Lanka tea is cooled with dramatic effect | in Delhi the bread is made fast too | in Calcutta it puffs up magically | tea serenely | singly | or two at a time | in China tea is served with a long spout, acrobatically. [more inside]
Do you find yourself envious of the perfectly staged photos accompanying recipes? Are your drawing skills better than your culinary skills? Recipe Look is a collection of user-submitted illustrated recipes, some with pictures fit for a magazine, others a bit more casual. See also: Drawn Butter, an illustrated recipe blog (via Johnny Wander's Ecto-Cooler Smoothie); Pictoral Recipes from Oregon State University (in English and Spanish); and two recipes from comic artist Lucy Knisley (via; Knisley prev, prev).
Then, coming on six o'clock, Mr. Myhrvold, the former Chief Technology Officer of Microsoft and an inventor with hundreds of patents to his name, came in, wearing chef's whites, and ushered us into dinner. Boy, people eat early around here, I thought. Little did I know I would be eating non-stop for the next three hours. (previously: 1,2) [more inside]
Cooking With Beefcake was a VHS cooking show about cooking near naked men. (Warning: Contains butts, feathered hair) (via)
26 years ago today, we said goodbye to Ettore Boiardi - who fed the Plaza Hotel, Woodrow Wilson, millions of GIs, and - more likely than not - you. [more inside]
What follows is a D.I.Y. cooking starter kit: small kitchen projects that any cook can tackle. What they all have in common is that they are simple, season-less and a clear improvement on the store-bought version. Includes: Chinese Chili-Scallion Oil, Chocolate-Hazelnut Paste, Corn Muffin Mix, Crème Fraîche, Cultured Butter, Fresh Cheese, Horseradish Beer, Mustard, Kimchi ,Maple Vinegar, Preserved Lemons, Tesa (Cold-Cured Pork Belly), Tomato Chili Jam, Vin d'Orange
Food should be delicious, cooking should be fun, and people should feel good about what they eat. This blog is all about making that happen!
After 249 episodes on a wide variety of ingredients and other cooking related topics, Alton Brown ended Good Eats last week (save for 3 unaired one hour specials). The show leaves behind many unaddressed recipes that were to be in "another show." [more inside]
What goes better than alcohol and cooking? My Drunk Kitchen brings you important recipes for when you're boozed, like grilled cheese, mac & cheese, omelettes, and everyone's favorite: cookies! [more inside]
Spring (aka scurvy season) is a great time to learn more about a wonderful weed! The dandelion, considered by many to be a scourge, a lawn-wrecker and a pest but others see it as an ingredient in many tasty recipes and as medicine.
You're Doing It All Wrong A collection of How-To cooking videos from Chow.com.
"The more Google's scientists refine search algorithms, the more they manipulate the results, even unconsciously. When you search Google for a recipe now, you get steered towards something with low calories that can be made quickly". An interesting post about how Google's search results can be seen as "promot[ing] a cooking culture focused on speed and diets. "
Linda's dad is not an adventurous eater. Linda's dad likes hamburgers. All-American juicy hamburgers. Linda doesn't want to cook the same thing for her dad every night. So, Linda decides to introduce her dad to new foods through inventing a NEW hamburger recipe for every country in the world. 192 United Nations recognized countries. Using ingredients inspired by the cuisine of each country but relatively available in most U.S. grocery stores. Enter...the hearty Australian. The piquant Azerbaijan. The sweet and spicy Afghanistan. Each recipe invented for and tested out on Linda's dad. [more inside]
Welcome to Gernot Katzer’s Spice Pages On these pages, I present solid information on (currently) 117 different spice plants. Emphasis is on their usage in ethnic cuisines, particularly in Asia; furthermore, I discuss their history, chemical constituents, and the etymology of their names. Last but not least, there are numerous photos featuring the live plants or the dried spices.
At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom "When I go back and read her books now, I feel I plagiarized them. All of it seeped in so much, it's embarrassing to read them now." Alice Waters [more inside]
The Easy-Bake Oven has inspired some children and mutilated others en route to being immortalized in The National Toy Hall of Fame. But with 100-watt incandescent light bulbs effectively prohibited from manufacture starting in 2012, the suprisingly versatile cooking instrument is being retired in favor of an "Ultimate" model powered by a non-bulb heating element.
The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
Modernist Cuisine, a 2400-page, 6-volume lavishly-illustrated and highly-anticipated $625 list price set (available for pre-order) by authors Nathan Myhrvold, Chris Young, and Maxime Bilet, expounds a deeply scientific and avant-garde take on cooking techniques and been praised as the most important cookbook of the last 10 years. Its burger recipe. Its kitchen.
Today marks the exit of The Minimalist from the pages of the Dining section, as a weekly column at least. There may be return appearances, but the unbroken string of more than 13 years and nearly 700 columns ends here. (I’m not leaving the Times family; more about that in a minute.) (previously)
19th-century newspaper ads for patented stomach cures and digestive aids [...] foregrounded mince pie as the K2 of digestive summits. But for every published warning on the dangers of mince, the newspapers published a poem, essay, or editorial praising it as a great symbol of American cultural heritage or a nostalgic reminder of mother love and better times bygone—or even, as the State of Columbia, South Carolina, asserted in 1901, a beneficial Darwinian instrument that had "thinned out the weak ones" among the pioneering generations.So wrote Cliff Doerksen in his wonderful, James Beard award-winning article Mince Pie: The Real American Pie. Doerksen not only gives the history of this once most American of foods, he also makes two mince pies from 19th Century recipes to see if they are indeed all that. This is but one of many great articles Doerksen wrote for The Chicago Reader in recent years (links to a selection below the cut). Sadly, Cliff Doerksen passed at the age of 47 just before Christmas. [more inside]
Take oysters, parboile hem in her owne broth, make a lyour of crustes of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour fort & salt. & messe it forth.
Three European 14th Century cookbooks: [more inside]
Three European 14th Century cookbooks: [more inside]
A Thousand Ways To Please A Husband With Bettina's Best Recipes from 1917. A Thousand Ways To Please A Family. Free online with retro illustrations and stories. [more inside]
Jessica Harper, whom most mefites will recognize as the star of Phantom of the Paradise and Suspiria, has reinvented herself as The Crabby Cook and recently released a book full of recipes and survival tips. Among the treasures on her YouTube channel: fun with her young relatives in "Christmas Cookie Crisis."
Cool little video profile of Chad Robertson, co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine bakery. Chad is obsessed with bread. [more inside]
Top 10s of 2010. Each Saturday, we pore through our favorite tips and tricks to find 10 great hacks surrounding any subject, from food and thumb drives to browsers and Wi-Fi. Here are our most popular Top 10s of 2010.
Why Are There No Great Women Chefs? In 2007 Michelin awarded French chef Anne-Sophie Pic three stars, making her only the fourth woman in her country’s history to receive that honor (ﬁfty years had passed since the last of her sex had garnered that third sparkler).2 The following year, in the United Kingdom, it was considered breaking news when ten female chefs won any Michelin stars at all...[For] the 2009 James Beard Awards gala... “Women in Food” was the chosen motif, but since only sixteen of the evening’s ninety-six nominees were, in fact, women, it seemed like a cruel joke. In the end, only two of those sixteen went home victorious, out of nineteen winners total...[I]n Bravo tv’s Top Chef Masters competition, a paltry three out of twenty-four American “Masters” were women. [via 3 Quarks Daily]
So it turns out that bear can be quite tasty - whether as a roast, boeuf bourguignon, dumpling fillings, or a myriad of other ways. [more inside]
What do you get when you combine two pounds of bacon with two pounds of Italian sausage carefully crafted into a woven log of artery clogging doom? The Bacon Explosion.
Another kind of cookbook. For a couple years now, as evidenced by this old English cookbook, or this old French cookbook, or this even older Italian cookbook, recipes have been conveyed with language. Fitting with our age of copious visual information, Katie Shelly has made a cookbook using just illustrations. Eat your heart out.
Molecular gastronomy - the use of industrial and scientific processes in the culinary arts - has been discussed before, but in the last few years a number of tools and techniques have appeared that make some of the fancy pantsy schmanzy creations of molecular gastronomy possible for the home cook... [more inside]