Food news antipasto

For the past few months, Jay Rayner has been focusing on classic cookbooks that have had a significant and lasting impact on the way he cooks. For his last column in the series, instead of focusing on a cookbook, he turns his attention to a collection most of us have tucked away somewhere: a binder or scrapbook filled with clippings… read more

Food news antipasto

carton of eggs
Are you the type of person who eats their chocolate Easter bunny ears first or tail first? Whichever way you do it, you are participating in the biggest US chocolate holiday by far: Easter dwarfs Valentine's Day and Christmas in terms of chocolates sold. To keep you in the chocolate mood without adding any calories, The Guardian's Annalisa Barbieri investigates… read more

Food news antipasto

Jenny does a masterful job of keeping us all up to date on the newest cookbook releases, offering her unique takes on the cookbooks and diligently tracking publication dates, which are in a state of flux due to coronavirus-related issues. That said, we do like to provide additional perspective, so today we're linking to a recent Eater article on what… read more

Food news antipasto

Unfortunately we start the week with news of the passing of two influential culinary stars. The first is Laura Mason, a food historian who composed a detailed compendium of the traditional foods of Britain. Mason worked as research assistant to Alan Davidson, where she wrote scores of articles for the Oxford Companion to Food. The second passing of note is… read more

Food news antipasto

We have sad news to report this week: Sydney chef and restaurateur Amy Chanta has died at age 63 following a two-year battle with cancer. Chanta built an empire of Thai restaurants that shaped the city's love and understanding of Thai food. She opened her first Chat Thai restaurant in 1989, to be followed by more locations and other outposts… read more

Food news antipasto

Last year the 2020 Melbourne Food & Wine Festival (MFWF) had to quickly pivot to an online format due to the coronavirus outbreak. Despite a recent scare with a snap five-day lockdown, the 2021 MFWF will happen in person, from March 12 to 31. Head over to Australian Gourmet Traveller to learn more about the event. Many of the festival's… read more

Food news antipasto

I am always delighted to learn new ways to use a kitchen tool I already own. This week's lesson in that regard involves the humble grapefruit spoon. Obviously it works well to section grapefruit (although I struggle with not squirting myself in the eye with the juice), but there are other tasks that it handles with ease as well, such… read more

Food news antipasto

We've all been there: gravy that is runny, sauces that lack gravitas, and watery stews. There are ways to fix these culinary mishaps, and The Washington Post shows us three different techniques for how to thicken gravies, sauces, and stews. You may be familiar with the terms 'soul food' and 'Southern food', but do you know the differences between them?… read more

Food news antipasto

Food definitions can be tricky things. At what point does a flatbread become a pizza, is cheesecake a cake or a pie, and what is the difference between chowder and soup? For the last one, Taste of Home weighs in, providing their take on the differences between soups and chowders. Nadiya Hussain's series Nadiya Bakes is now available for streaming… read more

Food news antipasto

Arranging books by color is a common, although controversial, method of organizing one's library. It's one thing to choose that aesthetic for books you already own, but some people are taking the concept a step too far, says Arati Menon over at Food52. You can buy entire sets of books that are grouped only by color, not by subject or… read more

Food news antipasto

Michelin suspended its star ratings in 2020 due to the pandemic, but it is back in the business of grading restaurants again this year. This week Michelin announced the latest restaurants in the UK and Ireland that earned the coveted three-star rating, and both restaurants are helmed by female chefs. Hélène Darroze at the Connaught and Core by Clare Smyth join existing… read more

Food news antipasto

With restaurants remaining shuttered in London as the city deals with the another coronavirus surge, it's back to the kitchen - and into cookbooks - for restaurant critic Jay Rayner. He is planning a new weekly column in which he will explore a classic cookbook from his own collection. Says Rayner: "I’ll celebrate its recipes. I’ll explore its influence on… read more

Food news antipasto

Over a year ago, we received news that a new scripted series about the life of Julia Child would be coming to HBO Max. At the time of the last announcement, Joan Cusack was slated to be in the starring role. We've finally received an update on this project. Filming has begun, but two-time BAFTA (British Academy of Film &… read more

Food new antipasto

Tales of kitchen disasters never fail to entertain me, perhaps because I have had so many of them in my own kitchen. From charcoal caramel to accidentally pouring out long-simmering stock, messes and mix-ups are part of everyone's culinary journey. For your amusement, here's a small gallery of kitchen disasters to make you feel better about your own mishaps. Le… read more

Food news antipasto

Have a refrigerator full of Christmas leftovers? Find ideas for how to use them with Yotam Ottolenghi's Boxing Day (and beyond) recipes that make use of turkey, Christmas pudding, cranberry sauce, and more. If that isn't enough inspiration, try Tim Dowling's 17 ways with leftover turkey or Diana Henry's ideas for leftover ham, turkey, stuffing, and sprouts. This week's news… read more

Food news antipasto

Reading raw numbers of infections and deaths does little to illustrate the personal toll the coronavirus is taking on individuals. One story that puts names to the numbers in a visceral way involves food, which makes the impact even greater for a food lover like me. The Charleston Post-Courier published a story about a handful of coronavirus victims that includes… read more

Food news antipasto

We'll begin this week's survey of what's happening in food and cookbooks with a free baking class. Art of the Pie's Kate McDermott is offering a free dough making demonstration as a thank you to everyone who has supported her over the years. The Zoom session will be held on Thursday December 31st, 2020 at 8AM Pacific Time (US). The… read more

Food news antipasto

With every season come seasonal flavors of products ranging from drinks to chips/crisps to candies. It seems like food companies try to outdo each other with the new flavors and that is not always for the better, says The Guardian's Jay Rayner. He calls out wacky holiday flavors, asking "has anyone ever really felt more Christmassy because Walkers have released… read more

Food news antipasto

Several weeks ago we posted about Kitchen Arts & Letters starting a fundraising campaign to help save their store. The appeal was successful, with KAL raising enough money to keep the doors open despite a huge drop in foot traffic. An EYB Member provided us with a link to an interview with owner Matt Sartwell on how KAL is coping… read more

Food news antipasto

Weeks after vanishing abruptly, Fine Cooking's website is back up and running. The return was announced via tweet on November 19. I was able to log in to my Fine Cooking account, and the site appears to be fully functional, although I did not have any recipes saved to my Recipe Box so I do not know if that also… read more

Food news antipasto

I participated in the Bake a Bundt online class offered by Bake from Scratch Magazine's Brian Hart Hoffman, Williams-Sonoma, and Nordic Ware. During the class, Nordic Ware's Jennifer Dahlquist announced that in connection with Nordic Ware's 75th Anniversary - happening in 2021 - the company will be making several special, limited edition Bundt pans. They will be offered first (or… read more

Food news antipasto

We begin this week's run down of food news with the sad news that Cecilia Chiang, credited with bringing authentic Chinese food to the U.S., has died at age 100. Chiang's pioneering Mandarin restaurant in San Francisco showcased food that was worlds apart from the chop suey that reigned at the time. In a profile of Chiang in 2007, The San… read more

Food news antipasto

When Danny Bowien started Mission Chinese Restaurant, he was looking to create a working environment free from the abuses he experienced as a young chef. From the outside, it seemed that Bowien was achieving his goal of having a restaurant geared toward healthy employee relations, but a Grub Street investigation uncovered a toxic work environment flourished instead. Recently, Bowien admitted… read more

Food news antipasto

We'll start off this week with a perennial favorite: a list of 50 great cookbooks coming out in fall 2020. This one comes to us from Food & Wine, and contains many of the volumes that Jenny has in her review of the best cookbooks of the season. Speaking of Food & Wine, they recently discussed how California chefs are… read more

Food news antipasto

Another team member has left the Bon Appétit Test Kitchen. This time it is breakout video star Claire Saffitz, author of the newly-released cookbook Dessert Person: Recipes and Guidance for Baking with Confidence. Saffitz broke the news to fans via Instagram, saying that she was "grateful to Bon Appétit and CNE for the opportunity to build my career on their platforms, but… read more
Seen anything interesting? Let us know & we'll share it!