Food Blogs in English
March 12, 2010
05:38
Muffaletta Pizza
My husband's spin on the famous New Orleans creation. Amounts of toppings can be altered to taste. Provolone can be substituted for some of the mozzarella. The thickness of the crust also determines baking time. -- posted by gailanng
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
00:30
Two New Food Shows to Debut on Bravo
Filed under: Television/Film
Photo: Bravo
The Countess. Padma. Tabatha. If you're on a first name basis with these gals, chances are you're a Bravo junkie (like us). The cable channel just announced a new slate of shows in production and it sounds like they're going to pull us back into their clutches yet again.
In development is 'Around the World in 80 Plates.' Contestants fly around the globe to test their culinary skills in some of the world's most famous restaurants. (We're pretty sure El Bulli and The Fat Duck are getting called right now.) Of course the contestants have to adapt to local cultures and food tastes.Continue reading Two New Food Shows to Debut on Bravo
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
00:00
At the Journal, No One's a Critic
Filed under: Newspapers
Photo: Wall Street Journal
The newspaper business isn't exactly stable these days, but still, the departure of Wall Street Journal restaurant critic Raymond Sokolov is somewhat of a surprise. According to the New York Times, Sokolov, who's been a critic for The Journal for four years, was recently asked to cover food trends instead of writing reviews. He opted to leave the paper instead. "We certainly parted amicably," he told the Times. "The conversation was as friendly as it could have been."
But here's where things get a little bit confusing: Sokolov says he was told that the Journal was discontinuing restaurant reviews altogether, but Ashley Huston, the paper's director of communications for the paper, says otherwise. "We are not abandoning restaurant reviews and are still committed broadly to food coverage," she told the Times.Continue reading At the Journal, No One's a Critic
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
March 11, 2010
23:00
Let Them Eat ... Horse?
Filed under: Food Politics, News
Photo: cindy47452, Flickr
While it might be OK to eat horse in Europe or Japan, slaughtering horses for human consumption is a no-no in the United States.
But if one Missouri lawmaker has his way, horse-slaughter facilities could re-open in the U.S., a move that has both its supporters and its vocal critics, the St. Louis Post-Dispatch and USA Today reported.
Missouri state Rep. Jim Viebrock, R-Republic, introduced the bill earlier this year to allow horse processing plants to open in the Show-Me-State, the papers reported. Pro-slaughter advocates say the move will help the equine industry, hurt by the closure of the country's three horse slaughterhouses. But anti-slaughter groups say it's the recession, not the absence of slaughterhouses, that is hurting horses.
But even if the ban were lifted, would Americans dig in?Continue reading Let Them Eat ... Horse?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
23:00
Let Them Eat ... Horse?
Filed under: Food Politics, News
Photo: cindy47452, Flickr
While it might be OK to eat horse in Europe or Japan, slaughtering horses for human consumption is a no-no in the United States.
But if one Missouri lawmaker has his way, horse-slaughter facilities could re-open in the U.S., a move that has both its supporters and its vocal critics, the St. Louis Post-Dispatch and USA Today reported.
Missouri state Rep. Jim Viebrock, R-Republic, introduced the bill earlier this year to allow horse processing plants to open in the Show-Me-State, the papers reported. Pro-slaughter advocates say the move will help the equine industry, hurt by the closure of the country's three horse slaughterhouses. But anti-slaughter groups say it's the recession, not the absence of slaughterhouses, that is hurting horses.
But even if the ban were lifted, would Americans dig in?Continue reading Let Them Eat ... Horse?
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
22:00
Cheesy Bolognese Pasta Bake
This meal can be refrigerated for up to 3 days. Simply heat in oven at 180c for 20 minutes. -- posted by Ailsa of New Zealand
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
22:00
Doomsday Seed Vault Hits 500,000
Filed under: News
Photo: Regjeringen.no
Rising out of the permafrost like Superman's fortress of solitude, the Svalbard Global Seed Vault stores every kind of crop seed imaginable. The official mission of the vault is to protect biodiversity and help reduce hunger, particularly in developing nations. But as its foreboding nickname ("the doomsday vault") suggests, it could also come in handy in case of, say, apocalyptic global warming.
A fairly new project, the vault -- which is located on the Norwegian island of Spitsbergen in the Arctic Svalbard archipelago -- received its first seed shipments just over two years ago, from more than 100 different nations. This month the vault hits a new milestone: The collection now tops 500,000, making it the most diverse seed collection on earth. There's a ways to go before it's full, though. The vault has the capacity to hold 4.5 million samples, and each sample itself holds 500 seeds, so a maximum of 2.25 billion seeds can be protected and preserved.Continue reading Doomsday Seed Vault Hits 500,000
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
21:00
My Favorite Ingredients - Cookbook Spotlight
Filed under: Books, Cookbook Spotlight
Photo: Amazon.com
My Favorite Ingredients
By Skye Gyngell
Photographs by Jason Lowe
Ten Speed Press 2010
Buy it on Amazon
Inspired by seasonal eating, Skye Gyngell has assembled her favorite ingredients and given them star treatment in casual, stunning recipes. The lush flavor combinations are daring but not at all fussy, and her mindful use of ingredients and simple techniques result in utterly embraceable food.
Her sixteen favorites range from single items like cherries, chocolate or honey, to more complex categories, like shellfish. There's lots of wiggle room in each chapter to find what you crave, and even in the dead of winter the possibilities for something sumptuous are at your fingertips. Sometimes a category is a little less accessible, like game birds, for instance, but after reading the recipe, heck, you kind of want to track down a partridge even if you have to go out and shoot it yourself. Oddly enough, after reading the recipe, I noticed that my butcher advertises partridges. Live, learn, and eat well.
See what we tested and whether it's worth buying after the jump.Continue reading My Favorite Ingredients - Cookbook Spotlight
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
21:00
My Favorite Ingredients - Cookbook Spotlight
Filed under: Books, Cookbook Spotlight
Photo: Amazon.com
My Favorite Ingredients
By Skye Gyngell
Photographs by Jason Lowe
Ten Speed Press 2010
Buy it on Amazon
Inspired by seasonal eating, Skye Gyngell has assembled her favorite ingredients and given them star treatment in casual, stunning recipes. The lush flavor combinations are daring but not at all fussy, and her mindful use of ingredients and simple techniques result in utterly embraceable food.
Her sixteen favorites range from single items like cherries, chocolate or honey, to more complex categories, like shellfish. There's lots of wiggle room in each chapter to find what you crave, and even in the dead of winter the possibilities for something sumptuous are at your fingertips. Sometimes a category is a little less accessible, like game birds, for instance, but after reading the recipe, heck, you kind of want to track down a partridge even if you have to go out and shoot it yourself. Oddly enough, after reading the recipe, I noticed that my butcher advertises partridges. Live, learn, and eat well.
See what we tested and whether it's worth buying after the jump.Continue reading My Favorite Ingredients - Cookbook Spotlight
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
20:00
The Feast-Day Fare of YumSugar
Filed under: On the Blogs
Photo: Courtesy of YumSugar
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:
- A handy corned beef for the St. Patrick's Day Parade.
- Shake up no-meat Lenten Fridays with this seafood casserole.
- We'd take a break with this best-selling East-meets-West Kit Kat.
- A Guinness milkshake is a greater brogue-inducer than green beer.
- Do you enjoy "monkey eyes" -- a.k.a. capers?
- Pastrami and corned beef are Irish twins.
- End your St. Paddy's Day festivities with grasshopper pie.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
20:00
The Feast-Day Fare of YumSugar
Filed under: On the Blogs
Photo: Courtesy of YumSugar
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:
- A handy corned beef for the St. Patrick's Day Parade.
- Shake up no-meat Lenten Fridays with this seafood casserole.
- We'd take a break with this best-selling East-meets-West Kit Kat.
- A Guinness milkshake is a greater brogue-inducer than green beer.
- Do you enjoy "monkey eyes" -- a.k.a. capers?
- Pastrami and corned beef are Irish twins.
- End your St. Paddy's Day festivities with grasshopper pie.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:49
Easy Cream Walnut Sauce for Ravioli
I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli. -- posted by the80srule
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
19:45
Spicy Meatballs
Thats a spiceeee meat uh ball! Just ten minutes of concocting and a half hour in the oven and thats what your guests will be saying about these delicious balls of meat. To make them even more your own, skip the jar sauce and make your own sauce. -- posted by Easy Guy Cooking
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
19:00
Eat Your Green
Wheatgrass. Photo: oklo, Flickr
St. Patrick's Day cooking is easy if you're a food-coloring addict. Green milk, green oatmeal, green butter, green cottage cheese -- these and everything else can be greened up with a few flicks of that little plastic jar. But what if you don't like using artificial stuff from little plastic jars? Then you need to turn to nature. Luckily, nature seems to favor the Irish: There are tons of healthy green-ifiers out there.
To make green mashed potatoes (that taste exactly the same as regular potatoes): Stir in half a cup of green peas that you've puréed with a tablespoon of milk. If you use frozen peas, they should be defrosted but don't need to be cooked.
Green bread crumbs for chicken: In a food processor, pulse 4 slices of toast with 1/2 cup chopped parsley until you've got, yes, green crumbs. Toss this mixture together with 4 ounces grated fresh Parmesan and 1 crushed garlic clove.Continue reading Eat Your Green
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
19:00
Eat Your Green
Wheatgrass. Photo: oklo, Flickr
St. Patrick's Day cooking is easy if you're a food-coloring addict. Green milk, green oatmeal, green butter, green cottage cheese -- these and everything else can be greened up with a few flicks of that little plastic jar. But what if you don't like using artificial stuff from little plastic jars? Then you need to turn to nature. Luckily, nature seems to favor the Irish: There are tons of healthy green-ifiers out there.
To make green mashed potatoes (that taste exactly the same as regular potatoes): Stir in half a cup of green peas that you've puréed with a tablespoon of milk. If you use frozen peas, they should be defrosted but don't need to be cooked.
Green bread crumbs for chicken: In a food processor, pulse 4 slices of toast with 1/2 cup chopped parsley until you've got, yes, green crumbs. Toss this mixture together with 4 ounces grated fresh Parmesan and 1 crushed garlic clove.Continue reading Eat Your Green
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
18:23
Grilled Chicken With Spinach and Pine Nut Pesto
A healthy recipe without any boundaries on the flavor. If you dont find pine nuts you can substitute it with peanuts and also add about 2 cloves of garlic. You can put half the pesto in an ice tray and freeze it for future use. -- posted by cooking freak in California
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
18:16
Baked Chicken Pastina
A simple quick recipe. The chicken can also be avoided or substituted with vegetables. -- posted by cooking freak in California
Source: Recipezaar Italian Recipes
Categories: Food & Related News, Food Blogs in English
18:00
Museum Takes on Slavery in Tomato Industry
Filed under: News
Tomato fields. Photo: Getty Images
A labor advocacy group has transformed a cargo truck, similar to the vehicle in which two Florida tomato growers kept their enslaved work crews captive, into a mobile museum.
"We're touring the state to educate people about the persistence of slavery in the agriculture industry here in Florida," explains Marc Rodrigues, a member of the Coalition of Immokalee Workers.
The 24-foot truck houses exhibits chronicling the history of slavery, from the government-sanctioned system that thrived after European colonization to 20th-century sharecropping. The chronology offers little respite for abolitionists: The timeline ends with the seven confirmed forced labor cases the Department of Justice has documented over the past decade.
"For a lot of people, it's been a really eye-opening experience," Rodrigues says. "I've seen people come out of the museum with tears in their eyes."Continue reading Museum Takes on Slavery in Tomato Industry
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
18:00
Museum Takes on Slavery in Tomato Industry
Filed under: News
Tomato fields. Photo: Getty Images
A labor advocacy group has transformed a cargo truck, similar to the vehicle in which two Florida tomato growers kept their enslaved work crews captive, into a mobile museum.
"We're touring the state to educate people about the persistence of slavery in the agriculture industry here in Florida," explains Marc Rodrigues, a member of the Coalition of Immokalee Workers.
The 24-foot truck houses exhibits chronicling the history of slavery, from the government-sanctioned system that thrived after European colonization to 20th-century sharecropping. The chronology offers little respite for abolitionists: The timeline ends with the seven confirmed forced labor cases the Department of Justice has documented over the past decade.
"For a lot of people, it's been a really eye-opening experience," Rodrigues says. "I've seen people come out of the museum with tears in their eyes."Continue reading Museum Takes on Slavery in Tomato Industry
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
17:00
Stuffed Salmon with Grape Leaves - Feast Your Eyes
Filed under: Feast Your Eyes
Photo: Another Pint Please..., Flickr
Looking for the grape leaves here? By the time this grilled salmon is served, the leaves have done their job and gone. Blogger anotherpintplease uses grape leaves -- which he soaks in water for 20 minutes -- to wrap the fish as it goes on the grill (you can see some of these little bundles in the photo's background). They help maintain the salmon's moisture and flavor when it meets the flames. Once the fish is cooked, unwrap the package, toss the charred leaves, crack a Belgian beer and eat.
The recipe, which calls for a stuffing of walnuts, garlic, dill and cilantro, with lemon juice, is adapted from Stephen Raichlen's good-humored and always instructive The Barbecue Bible. And if you actually want to eat your grape leaves, try this traditional Greek recipe for stuffing them.
Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.
Source: Slashfood
Categories: Food & Related News, Food Blogs in English
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