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Can You Believe This Classic Drink Was Created by Accident?People
Maybe you’ve heard the legend of the accidental creation of potato chips; a tale of delicious, crispy-crunchy revenge, dished up hot after a vindictive cook received a complaint that his fries were too thick. But have you heard the story of how one of the world’s most well-known cocktails accidentally came into existence?
Apr 28, 2016
A Printable Adult Coloring Page for Artichoke LoversPeople
Green and spiky, it’s easy to be intimidated by the artichoke. But once we master it, most of us fall in love, charmed by its sweet, succulent interior. (No wonder food companies have taken to selling artichoke hearts!) Steamed and served with a little butter, the artichoke is at once simple and exquisite — not to mention the perfect ode to the season. We are not the first to be enamored of the artichoke.
Apr 13, 2016
Delicious History: Watch a Century of Family Dinner Trends in Just 3 MinutesKitchen
You’re probably familiar with new dinner trends: kale everywhere; grains everywhere; red meat approximately nowhere. But how well do you know the dinner trends of the generations that came before you? This short video by Mode Studios starts in 1915 with roast beef and potatoes, and ends in 2015 with a dish that is — no surprise — significantly greener. How does their selection line up with your memories of food over the years?
Mar 31, 2016
The Delightful Kitsch of Easter Lamb CakeSkills
The comic essayist David Sedaris perfectly captures the absurdity of ritual in his famous French-class skit. Sedaris, an American, attempts to describe in broken French how “the rabbit of Easter … he bring of the chocolate … he come in the night when one sleep on a bed.” His Polish and Italian classmates scoff at the idea of a small, long-eared mammal that sneaks into children’s homes each spring to lavish them with sweets.
Mar 27, 2016
Faux Butters: I Can’t Believe What We Were Thinking!Skills
Growing up as a kid in the ’80s, butter was for eating out — the cool discs served on a rimmed plate at the country club, the rip-open individual packets accompanying toast and pancakes for Sunday diner brunches — but margarine was our everyday meal accompaniment. The heavy beige tub of Country Crock was a permanent fixture on our kitchen table. It was so big it occupied nearly an entire refrigerator shelf on its own.
Mar 22, 2016
What’s the Difference Between a Cuisinart, KitchenAid, and Robot-Coupe Food Processor?Tools
Just as tissues have become synonymous with Kleenex and bandages with Band-Aid, Cuisinart is the brand that often comes to mind when we think about food processors. But it’s certainly not the only one on the market. Food processors first made their way to market in Europe in the 1940s. They evolved over time to include the commercially favored Robot-Coupe.
Mar 15, 2016
What’s the Difference Between East Coast Butter and West Coast Butter?Skills
It's what's on the inside that counts.
Mar 4, 2016
A Brief History of Bottled WaterGroceries
Bottled water is easy to stow in your gym bag, and a must for your at-home disaster-preparedness kit. However, its meteoric rise since the 1970s has had a negative impact on the environment, and the battle between bottling brands is hiking up the cost of our planet’s most important, precious resource. Luckily numerous government agencies are regulating the industry — in the U.S.
Feb 23, 2016
The Best Sparkling Water Comes from MexicoGroceries
Unlike its flat, from-the-tap counterpart, sparkling water has character and pizzazz: The initial fizz announces itself; the bubbles tickle your nose as you drink, and can settle any upset stomach, or bring a buzzy satisfaction with each sip. But not all seltzers are created equal. Certain brands carry a cult status; their legions of fans buying in bulk to satisfy their insatiable cravings.
Feb 22, 2016
The History of Chicago Deep-Dish PizzaPeople
In the United States of Pizza, crust is a mark of origin. Cracker-thin means California, one step thicker signals the coal-fired ovens of New Haven, while blistered and thick-enough-to-fold-n’-go means New York. Deep-dish, of course, hails from Chicago, and like many New Yorkers I didn’t understand its charm. With a daughter attending college in Chicago, though, I’ve had the chance for plenty of location taste testing.
Feb 17, 2016
What’s the Difference Between Bundt Pans, Sponge Cake Pans, and Chiffon Pans?Tools
Size matters, and so does shape. This truism is never as true as when you are baking in tube pans. Each has a specific purpose and usage, and they aren’t easily interchangeable. Does that mean that if you want to bake a Bundt and a chiffon cake or an angel food cake that you need different pans? The answer is a firm yes. Tube pans share one distinction: the tube down the center. But some have sloped sides, some drop straight from top to bottom, and some are decoratively fluted.
Feb 16, 2016
In Defense of Dump-and-Bake CasserolesPeople
In the Midwest (where Superman and Bob Dylan are from, BTW), a casserole is not just a one-pan meal. It is how we cook, how we gather, and even how we think — a potluck attitude where everybody is expected to bring something to the table.
Feb 16, 2016
Discover the Most Popular Recipe from the Decade You Were Born InPeople
If you were asked to guess the most popular name from the year you were born in, you would likely score close to the top of the list. Undoubtedly, you’d know a person with each of the top 10 names. But could you even begin to guess, if asked, what recipe was the most popular from the decade you were born in? The most popular recipe of the 1990s surprised me, but I suppose I should have expected that.
Feb 8, 2016
Why Does My Espresso Come with a Twist of Lemon?People
Lucky patrons who order a petite-sized cup of bittersweet espresso might joyfully discover it is served alongside a gratis sphere of buttery shortbread or disc of dark chocolate, perhaps. Others will be confounded upon spotting a thin swath of lemon peel on the saucer. What, exactly, is one meant to do with this colorful component? Folklore dictates that the lemon should be rubbed on the cup’s lip before first sip. But why, you ask?
Feb 1, 2016
The Enduring Allure of Tomato Soup CakePeople
You don’t see tomato soup cake on dessert menus at Michelin-starred restaurants. It’s not a postmodern invention of the molecular gastronomy set. Unlike donuts or meatballs, it’s not going through some upscale comfort food revival. Yet for the past century, tomato soup cake has endured, remaining a stalwart presence through decades of food trends to become an American dessert icon. And if you haven’t tried it yet, you’re in for a revelation.
Jan 29, 2016
Free Food Art & Photographs: Some Favorites from The New York Public Library Digital CollectionPeople
Did you know that The New York Public Library recently added nearly 200,000 high-res public-domain images to the NYPL Digital Collection? Just search the database with whatever keyword strikes your fancy, then use the treasures you uncover in any way you please. I’m tempted to turn the one above into a cheesy Valentine’s Day card that reads, “You make me feel some type of whey,” but the possibilities are absolutely endless!
Jan 28, 2016
Who Invented Canned Fruit Cocktail?People
Canned fruit cocktail — it’s just a bunch of mushy, syrupy fruit with a few kid-friendly cherries thrown in, right? Not so fast. Fruit cocktail is actually a triumph of turn-of-the-century marketing and food technology — a perfectly packaged paean to the industrialization of our country’s food system. Here’s how it went from cookbook to can.
Jan 20, 2016
The Recipe for Quinoa’s Rise: Millennials … and OprahPeople
When Jeff Maughan began researching quinoa in the 1980s, only diehard health nuts had heard of it. In fact, when Maughan, a plant geneticist at Brigham Young University, told people he studied the native Andean seed, they used to laugh. “They’d ask, ‘Is that some kind of dog or cat species?’” he says. “They had no idea.” Not anymore. Today, quinoa is a major food trend.
Jan 15, 2016
Why Do We Drink Eggnog at Christmas?Skills
Why do we drink eggnog? The question vexed me for years. Eggnog? The weird yellow Yuletide drink featuring eggs and sometimes booze? The mysterious stuff that retired people in movies swill by the fireside on frozen nights? The creamy concoction that comes in cartons where corn syrup is known to bat second or third in the ingredient lineup? A drink where 50 percent of the letters are g? No thanks.
Dec 24, 2015
Why Fruitcake Is One of the First True Global RecipesRecipes
When my partner and I decided to run away to Scotland to get married, we thought nothing could be more romantic. Bagpipes, whisky, and local venison for an intimate wedding party of four. And then came the delicious sweet finale, that symbol of riches and good fortune served at every British wedding: the fruitcake.
Dec 23, 2015
Why We Leave Cookies for SantaPeople
Come December, it’s difficult to deny those few portraits of holiday tradition that hang in our minds as hallmarks of Christmas experience. Stockings hung from the mantel, presents wrapped under a twinkling tree, and chestnuts popping over a wood fire are all magical images instilled in us as children and recreated this time of year to celebrate the spirit of the season.
Dec 21, 2015
5 Fascinating Food & Death Traditions from Around the WorldPeople
The cooking and sharing of food is not only used to celebrate life; since early human history, it has also played an important part in marking the death of a loved one, and these rituals continue in many different forms today. From Mormon funeral potatoes to bread shaped liked bones, here are five food-related death traditions from around the world. Did you know in Japan it is terribly rude to stab your chopsticks into a bowl of rice and then leave them there?
Oct 30, 2015
The Most Expensive Cracker in the World Costs $23,000People
No, it’s not gold-plated, but it is one of the few surviving food artifacts from the Titanic. And this week at auction, a collector from Greece purchased the Spillers & Bakers Pilot cracker for the hefty sum of $23,000. But before you think this was something that might have been served in one of the many dining rooms on the ship, this cracker actually has a different origin, and that’s the reason it probably survived the shipwreck.
Oct 29, 2015
Buzzfeed Tried Five Gross Vintage Recipes (So You Don’t Have To)Recipes
It might be entertaining to browse through vintage recipes (they put everything in Jell-O!), but what if you actually had to make and eat them? The editors at Buzzfeed Life took one for the team and made and tasted five different vintage recipes, just to see if any of them held up. Spoiler alert: they didn’t.
Oct 13, 2015
Surprise! You Have the US Military to Thank for CheetosSkills
Good things come from unexpected places. Case in point: The United States armed forces are partially responsible for the invention of everyone’s favorite cheese curls. Yes, that’s right — the military invented the essential ingredient in Cheetos. During WWII, the military funded research in dehydrating foods to make it easier for them to be packed into meal kits for soldiers. One of the results of that research? Cheese powder.
Aug 18, 2015
The Strange Cultural History of VanillaPeople
Why is it that when we want to describe something as bland we call it “vanilla”? Maybe because the flavoring — in both extract and bean form — has become ubiquitous. It’s nearly impossible to find a baking recipe that doesn’t include vanilla. But the vanilla bean is anything but vanilla. NPR took a closer look at the history and cultural significance of this standard flavor.
Jul 15, 2015
Do You Know the Secret Feature of the Iconic Red Solo Cup?People
If you’re attending a backyard barbecue, pool party, or any kind of group gathering this holiday weekend, chances are someone’s going to offer you a beverage in a red Solo cup (or its off-brand ilk). Long before it was immortalized in song, the disposable, recyclable, and brightly colored plastic cup has been a de facto accompaniment to good times in the good old U.S. of A. Here’s why it’s so iconic — including a secret that you may not know.
Jul 3, 2015
A Short History of the Ostensibly Deadly NightshadePeople
Nightshade — the name alone sounds mysterious and ominous. Vegetables and plants that fall within this family have been labeled with terms like poisonous and deadly. Some get a bad rap for contributing to chronic health conditions. Yet we eat many of these vegetables on a regular basis. So, what’s really the deal with the ostensibly deadly nightshade? Nightshades are a family of plants, including vegetables, herbs, weeds, and shrubs, technically referred to as Solanaceae.
Jun 18, 2015
Forget Barrels, These Clay Pots Make Great WinePeople
Ever heard of qvevri? If you haven’t, now’s the time to learn about this clay wine barrel from Georgia, which is regaining popularity. NPR takes a closer look at the process, which involves the large clay barrels shown here. The wine is unique for more than just the barrels, though. It has several interesting attributes. First, it’s one of the few wines where white grapes are fermented with their skins on. This gives the wine a darker, almost orange hue.
Jun 11, 2015
Why Do We Drink Coffee at Breakfast?Skills
Many of us associate coffee with mornings. It’s the thing that we need to kickstart the day. But it has been shown that the best time to drink coffee isn’t even right when you get up. Because of the chemistry in your brain, it’s actually a few hours later, when the coffee gives you its full effects. So, why did we even start drinking coffee in the morning?
May 4, 2015
Why GMOs Are the Biggest Food Science Breakthrough of Our EraSkills
Up until now, the discoveries showcased within this series have highlighted achievements made during the 19th century. Not by design, I promise you. All of these food science breakthroughs were hand-picked on merit alone, as is today’s: genetically modified crops. But genetically modified crops come with some baggage. Unlike canning, fermentation, or milk pasteurization, where we have a solid understanding of both the science and the result, GM crops are still in their infancy.
Apr 17, 2015
Pasteurization Is the Biggest Food Science Breakthrough We Never Think AboutSkills
If there’s one food science breakthrough that stands apart from the rest, it’s pasteurization, milk pasteurization to be specific. Its very adoption changed the health of our nation. To put it another way, in New York during the 1850s, fewer than half of all children born lived to see their 5th birthday, with tainted milk being the biggest cause of illness.
Apr 16, 2015
How Refrigeration Determined What We Eat and Where We LiveSkills
Imagine summertime without ice cream, or an ice-cold lemonade. No chilled wine or cold beer can be found — anywhere. It’s horrible and downright post-apocalyptic, like something Tina Turner sings the theme song to. But a world quite similar to this existed, mere centuries ago. Refrigeration is not only responsible for what you eat, but probably also where you live, which is why it’s next on my list of the five all-time most important food science breakthroughs!
Apr 15, 2015
How Canning Was Invented, and How It Changed the Way We EatSkills
This week I’m talking through five of the greatest breakthroughs in food science, from fermentation to today’s topic: canning. Because seriously, when was the last time you considered Louis Pasteur, or how canned food was discovered? It’s been a while. These days we’re preoccupied by health fads, gluten-free eating, and vegan alternatives.
Apr 14, 2015
Fermentation Was Probably the First Great Moment in Food ScienceSkills
Science and food are natural buddies. Take the discovery of fire for example: it not only makes food super tasty, but cooked food is both safer, and easier to digest. Thanks to advancements in food science, we consume food in a way that would’ve been unheard a mere century or so ago. And modern life is not only made easier by these discoveries, it’s made possible by them.
Apr 13, 2015
A Brief History of the Cadbury EggSkills
The Cadbury Creme Egg, a milk chocolate egg filled with a creamy white-and-yellow fondant that is meant to mimic a real chicken egg, is a polarizing Easter candy. Some might say it’s cloyingly sweet. This seasonal treat has become a signifier of spring, in part because eggs traditionally symbolize renewal and rebirth. Regardless of how you feel about this confection, you can’t deny its prominence from coast to coast come Easter time.
Apr 3, 2015
Here’s Why We Eat Corned Beef on St. Patrick’s DaySkills
You've probably wondered, too. Here's the answer (plus our favorite recipe!).
Mar 17, 2015
What Are Oyster Crackers (And How Did They Get Their Name)?Skills
Even though I didn’t grow up in New England and only lived there for about two years, I’m immediately suspicious of any clam chowder doesn’t come with a little packet of oyster crackers on the side. Is it still authentic if there aren’t any oyster crackers? Also, these cute crackers got me thinking: What exactly IS an oyster cracker, and why does it have such a close connection with clam chowder?
Jan 13, 2015
A Bread Recipe Discovered in Ancient HieroglyphicsPeople
I am a total bread-baking nerd, and I read Miguel Esquirol Rios’s experience trying to recreate this ancient Egyptian bread with total fascination. Using just a “recipe” written in hieroglyphics and a few pounds of emmer wheat, he managed to make an edible loaf! A loaf, no less, that was great paired with lentil soup.
Dec 19, 2014
How Canned Cranberry Jelly Became a Thanksgiving IconSkills
The turkey, the mashed potatoes, and the stuffing often get starring roles on the Thanksgiving table, leaving cranberries off to the side as a obligatory “relish.” But the enduring place of the cranberry at Thanksgiving is anything but happenstance — and canned cranberry jelly, that ever-polarizing ridged and wiggly Thanksgiving dish we know today, has a very specific story born out American agriculture. Do you know why we eat canned cranberry jelly? Let me explain.
Nov 21, 2014
What’s a Wishbone, and Why Do We Crack It?Skills
Whenever we dealt with whole chickens in culinary school in Paris, the chefs would always admonish us to make sure we took out “le wishbone” when prepping the birds, and I always inwardly giggled at the adopted phrase. With Thanksgiving fast approaching, do you even know what a wishbone is and where it comes from? The wishbone is an oddly-shaped forked bone that’s the fusion of two clavicles called the furcula. It’s located right between the neck and breast of a bird.
Nov 20, 2014
5 Things You May Not Know About CranberriesSkills
Whether you open up a can of cranberry sauce or make your own fancy compote, cranberries are a requisite part of the Thanksgiving menu. These tiny jewel-toned fruits actually have a rich American history that justifies its place on our tables. Here are fun facts about cranberries that you can break out at Thanksgiving dinner to impress your family and friends! Cranberries, along with blueberries and Concord grapes, are native to North America.
Nov 14, 2014
The Surprising Origins of 10 Common Food Words & PhrasesSkills
That sandwich you’re eating is more than just bread and meat, and when you call someone a “couch potato” it goes beyond that person being lazy. If you’re interested in where your food comes from, it might also interest you to know the actual origins of the words we use to describe it. I found the stories behind 10 words and phrases especially interesting or enlightening.
Nov 6, 2014
How the Bialetti Coffee Maker Brought Coffee Into the HomeSkills
To say that the Bialetti Moka Express stovetop expresso machine is iconic would be an understatement. With its classic design and simple functionality, it has inspired many a knock-off, and at some point or another, as a coffee lover you’ve probably owned one. Here’s what you should know about the Bialetti and its long, storied history — plus the weird and unexpected place where it was invented! I’m certainly a fan.
Oct 13, 2014
From My ChildhoodPeople
Neeley came home and he and Francie were sent out for the weekend meat. This was an important ritual and called for detailed instructions by Mama. “Get a five-cent soup bone off of Hassler’s. But don’t get the chopped meat there. Go to Werner’s for that. Get round steak chopped, ten cents’ worth, and don’t let him give it to you off the plate. Take an onion with you, too.
Oct 5, 2014
Did You Know the Cotton Candy Machine Was Invented By a Dentist?People
As state fairs put up their tents across the country, with them come the sweet smell of cotton candy. Did you know this sweet, fluffy, sticky treat was actually popularized by a dentist? James Morrison, a true “confection enthusiast,” invented several memorable gadgets, but none so great as the cotton candy machine.
Sep 9, 2014
15 Glorious Quotes About Your Favorite Drink: CoffeeSkills
Whether it’s a French press, a Bialetti or a latte, if you have a love for coffee, there’s a high chance that it’s a fierce love. An all consuming love. An “I can’t live without you” love. Sure, you may take a break every now and then, but once you’ve fallen in love with coffee, it’s hard to ever really commit to a long term separation.
Sep 1, 2014
5 Reasons We Love Dansk Kobenstyle CookwareTools
I think that there may be one type of cookware that has prompted more “What is that?” questions from readers over the years than anything else, and that is Dansk Kobenstyle. Once only a vintage find, the Dansk Kobenstyle cookware line was rereleased a few years ago and is now easily available. Here are five reasons we love it.
Aug 27, 2014
The 9-Bottle Bar Recipe: The Diplomat CocktailRecipes
It’s easy to imagine the circumstances: A social function, gathering that worldly stratum of government officials whose members go by titles such as consul, attaché, and ambassador. The drinks are flowing, the pressures of one’s post are at their most acute, and yet the wisest of the group know well that conducting sensitive state business could be gravely jeopardized by dulled faculties. Enter the Diplomat.
Aug 22, 2014
The Story of Dry Curaçao’s Improbable ComebackPeople
Thanks to the boom in cocktail culture, liquor store shelves and back bars are practically buckling under the huge influx of new spirits to the market. Some products are sui generis innovations, never seen or tasted before; others represent a look back at spirits of the past, giving our modern palates a sense of what drinking was like decades and even centuries ago.
Jul 30, 2014
Why Carrots Are Orange and Not PurplePeople
At the grocery store you probably see only two kinds of carrots: baby carrots, and the long ones with the green tops. Both of them are orange. If you’re lucky, you might see a couple colorful carrots at your farmers market that are white, yellow, and purple (maybe). But did you know that orange carrots weren’t always the norm? In fact, purple carrots were much more prominent before the 16th century. The history of orange carrots is surprising and a little mysterious.
Jul 29, 2014
The Newbie’s Guide to the KnishPeople
Those of you raised on the classic New York City knish may goggle astonished at people who have never encountered this comfort food extraordinaire. But there are plenty of us who come to the knish late, like one reader last week who asked, “Can you tell me exactly what a knish is?” She also asked for more history of this mysterious food.
Jun 30, 2014
The Role of Rum in Early AmericaPeople
In the year 1770 — the same year as the infamous Boston Massacre — the colonies that would soon coalesce through revolution, violence, and democracy into the United States were also home to more than 140 rum distilleries. These operations, many of which were based in New England, produced an estimated 4.8 million gallons of rum per year. Rum was a very big deal in early America; here’s a closer look.
Jun 26, 2014
A Brief History of RumPeople
With this installment of The 9-Bottle Bar, we aptly pivot from last month’s coverage of sweet vermouth to the tipple on our roster that likely sees its highest rates of consumption during summer. I’m talking of course about rum. One of rum’s defining characteristics is that it derives from sugarcane, the sweet, fibrous, often toweringly tall grass that grows best in the steamy climates of the tropics.
Jun 5, 2014
Thousand Island Dressing Is Actually Quite a Special SaucePeople
Thousand Island dressing is not generally seen as sophisticated. I associate it with steak house salad bars, deli sandwiches and country clubs. (Go ahead and tell me your club has a fancy chef and a locally sourced menu. I will believe you. But the one I grew up going to had Thousand Island dressing, wedge salads, prime rib and buttery Captain’s Wafers served with a side of butter. In other words, delicious food.
Apr 8, 2014
30 Years at Ballymaloe by Darina AllenPeople
The angle: A celebration of the Ballymaloe cookery school through recipes, chef profiles, anecdotes, and gorgeous photos.
Mar 28, 2014
A Food Lover’s Guide to PurimPeople
Purim is the Jewish calendar’s biggest party festival. The holiday celebrates the biblical story of the heroic Queen Esther, a Jewish woman who rose to become the Queen of Persia and saved her people from destruction at the hands of her husband’s ill-intentioned advisor, Haman. People celebrate Purim by gathering in synagogues to read Esther’s story aloud. They then head off to parties to celebrate the ancient victory by wearing costumes, getting tipsy, and, of course, eating.
Mar 10, 2014
10 Recipes That Defined the 2000sRecipes
This week we’ve been looking at the recipes and foods that defined the past decades, starting with the 60s. Today we’re tackling the 2000s. Although they wrapped up only a few years ago, it’s interesting to look back and already see a change in food trends. The 2000s were a decade of culinary contradictions: We loved fruit smoothies, organic salads, and raw diets, but we also were obsessed with cupcakes, cake pops, and the Atkins Diet.
Feb 28, 2014
The Most Under-Appreciated Recipes of the 1990s: Food Writers Share Their Secret FavoritesRecipes
This week we are talking about the recipes that defined the decades, those dishes that may no longer be popular, but that still hold a special place in our hearts (and bellies). We’ve covered all the hits from the 60s, 70s and 80s, and today we are shining a light on a few favorite 1990s recipes that are about as cool as the collection of velvet chokers I had circa 1993.
Feb 27, 2014
10 Recipes That Defined the 1990sRecipes
This week we’re looking at the recipes that defined a decade from the 1960s all the way through the 00s. Today we’re talking all things 90s. Compared to other decades, it’s hard to look at food in the 90s without talking about processed snacks like Dunkaroos and Gushers. The decade was also filled with more non-fat dishes, and bougie plates of “tall food.” Of course, regardless of what you ate it was all washed down with a can of Surge or Clearly Canadian.
Feb 27, 2014
The Most Under-Appreciated Recipes of the 1980s: Food Writers Share Their Secret FavoritesRecipes
This week we are talking about the recipes that defined the decades, those dishes that may no longer be popular, but still hold a special place in our hearts (and bellies). We’ve covered the stuffed celery and porcupine meatballs of the 1960s, the Baked Alaskas and taco pies of the 1970s, and today we are talking to food writers about their favorite recipes of the 1980s. Baked brie? Check. Poppy seed dressing? Of course. And don’t forget the pine nuts! Vodka Pasta.
Feb 26, 2014
10 Recipes That Defined the 1980sRecipes
This week we’re talking about the recipes that defined a decade, like the Lipton onion dip of the 60s and the popularity of quiche in the 70s. Today we tackle the 1980s. Beyond incredible dance music and neon outfits, the 80s offered up some new and sometimes surprising developments, including the rise of nouvelle cuisine and the beginning of the reign of Lean Cuisine meals. But of course, no matter what you were eating you had to wash it all down with a wine cooler.
Feb 26, 2014
The Most Under-Appreciated Recipes of the 1970s: Food Writers Share Their Secret FavoritesRecipes
Retro Find: The 1971 Betty Crocker Recipe Card Library This week we are talking about the recipes that defined the decades, those dishes that may no longer be popular, but still hold a special place in our hearts (and bellies). Yesterday we we were all about green Jell-O and onion soup dip when we talked to food writers about their favorite under-appreciated recipes of the 60s, and today we’re onto the decade with possibly the most unappealing food photography in history: the 1970s!
Feb 25, 2014
10 Recipes That Defined the 1970sRecipes
Yesterday we talked about the recipes that defined the 1960s, and today we’re delving into the popular recipes of the 70s. While some food trends stayed strong into the 1970s, like fondue, Jell-O, and really anything from a mold, new recipe contenders also stepped into the ring. There was more of an emphasis on fresh vegetables and fruit in the 70s which corresponds to the opening of Alice Water’s Chez Panisse in 1971. What are your favorite recipes from the 1970s?
Feb 25, 2014
What Are Heritage Grains and Should You Seek Them Out?Skills
I’ve been traveling for the past few weeks to promote my cookbook, Whole-Grain Mornings, and I have been really interested in the questions that have been coming up from audience members and students in my cooking classes. Some are about the book, others focus on what I really eat for breakfast, but more and more I’m getting questions about heritage grains and what they are, exactly. Are they really healthier and should we all be seeking them out?
Feb 24, 2014
The Most Under-Appreciated Recipes of the 1960s: Food Writers Share Their Secret FavoritesRecipes
Cheese Porcupine from Bon Appétit October 1964 This week we are talking about the recipes that defined the decades, the dishes that popped up at every party spread or dinner table across the country for a time, enjoying a brief yet fierce popularity before disappearing almost entirely from our kitchens. No longer popular, no longer cool, they still hold a special place in our hearts (and bellies).
Feb 24, 2014
Why I’ll Never Get Candy on Valentine’s Day: Serbian SlavaKitchen
My husband’s mother is French, and his father was Serbian. I knew this — and them — when I married him, so I can’t complain. After all, there are a lot of advantages. She is a wonderful cook, hostess and teacher, and he was an accomplished and caring doctor who dedicated much of his career to treating people with HIV from the time it first surfaced. He also came from a culture entirely different from my own. (I’m half country, half city, all South Carolina.
Feb 10, 2014
Wine Words: 1855 ClassificationSkills
Do you know what the 1855 Classification is? Many of you may already be familiar with the concept, and many of you may not. Often called the 1855 Classification of the Médoc, it is a special Bordeaux wine classification, but do you know what it means, exactly? The 1855 Classification is a Bordeaux wine classification. It refers back to the classification of the red wines of the Médoc and the sweet wines of Sauternes in 1855.
Jan 13, 2014
Michelangelo’s Grocery ListGroceries
How do you organize your grocery list? Is it on your phone, email, some app? Do you write it down on paper before heading to the store? As history shows us, you’re not alone. Even a brilliant Renaissance man like Michelangelo needed to write down mundane lists to pick up eggs or fish. Of course, Michelangelo wasn’t doing the grocery shopping himself. According to The Oregonian Michelangelo wrote the above grocery list for his servant who was illiterate, and hence the drawings.
Jan 6, 2014
What I Learned from Visiting William Faulkner’s Mississippi KitchenKitchen
A couple years ago, without really planning it, l found myself standing in William Faulkner’s kitchen. In Oxford, Mississippi, for the Southern Foodways Symposium, I did what every tourist to Ole Miss does: I visited Rowan Oak, William Faulkner’s home just off campus.
Oct 17, 2013
10 Snapshots of Street Food From the PastPeople
This week I stumbled onto a fun collection of old street food photos from my hometown, Los Angeles, which sent me on a hunt for similar photos in other places around the world. From a bicycling onion peddler in Wales to child factory workers on an ice cream break, these ten snapshots give a brief but illuminating look at the past — through street food.
Oct 8, 2013
Recipe: Classic Mamie Taylor CocktailRecipes
Every week I write the 10-Minute Happy Hour to allow each of us permission to make a moment. No overly involved dinner party or stress-filled gatherings touted here. Just 10 minutes and you get to take a beat and toast the week behind or the weekend to come. Following suit, the newly released book Storied Sips, page after page, highlights how a simple cocktail can “strip away the mundane, gild an evening … and add a little flair.
Oct 4, 2013