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This is the time of year for “best of” lists. Sara Moulton, Gourmet’s executive chef and food TV personality, offers some cookbook picks. Among them are guides for making soup, for baking, and for creating and Italian dishes.
Food writer and cookbook author Dana Jacobi offers up this savory mix of greens, rice and beans. If you’re stuck in the wintry cold, this dish will transport you to a sun-kissed beach.
Food writer and cookbook author Dana Jacobi (she’s written 10 best-selling cookbooks) surveys street food. Later this week, we’ll post Dana’s recipe for Jamaican rice and beans.
Yesterday, the Times ran one of the most confusing Food Section stories I’ve ever read. Julia Moskin, whose work is usually first-rate, attempted to explain how to use butter properly when baking cookies. Here’s an example of the fuzzy explanations in this piece:
A few weeks ago, we took the advice of Ed Levine, founder of Serious Eats, and traveled to Chelsea to taste the goods at Sumeria Biellese. “Unsung Salami” is how Levine titled his piece describing the shop for Edible Manhattan.
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