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NEWS ABOUT: cooking

From Romantic Lemons, Literary Lemonade

It's fizzy, too—and comes complete with recipes and regrets

(Newser) - Recipes for "Morning After Pumpkin Bread" and "Ineffectual Eggplant Parmigiana" should clue readers in that Giulia Melucci's I Loved, I Lost, I Made Spaghetti is no how-to on gaining a man's heart through his stomach, Joyce Wadler writes for the New York Times. Melucci—"a... More »

Save Dough: 10 Super Bowl Snacks Under $20

Don't break the bank or a sweat with these snack tips

(Newser) - In these penny-pinching times, don’t blow your Super Bowl snack dough on that bucket of chicken or delivery box full of fourth-quarter disappointment. Instead, create your own budget-friendly Pro-Bowl quality snacks at home, Kim O'Donnel writes in the Washington Post. Here are 10 snacking ideas for less than 20... More »

Cooks' Books: Can You Try This at Home?

Rarely the same, but effort offers insight

(Newser) - Restaurant cookbooks allow you to tap into a chef's genius, but rarely do they yield perfect re-creations of beloved dishes, notes food writer Lauren Shockey for Slate. Shockey tries her hand at recipes from a couple of Manhattan's renowned restaurants— Shopsin's, Carmine's, and Chantarelle—and goes on-site for a taste... More »

Top Kitchen Gadget ... the Cell Phone?

It won't make coffee or dice, but can download recipes, call Mom

(Newser) - Forget about trying to buy newlyweds the ultimate kitchen appliance: They almost certainly already have two. For both everyday cooks and professional chefs, the cell phone has become the go-to gadget, the New York Times reports. What other tool could combine the functions of timer, measurement converter, recipe generator, shopping-list... More »

Cheap and Comforting: Food Trends for 2009

Gourmet outlines how we'll eat well in the downturn

(Newser) - With a recession weighing on our minds (and wallets), Gourmet breaks down new home cooking trends for 2009:
  • Drinking will, unsurprisingly, be on the rise, with a wider variety of high-end spirits for simple homemade cocktails.
  • Simple ingredients like large beans will be central in a new wave of easy,
... More »

Big Shots Drool Over Giant Truffle

(Newser) - If you want white truffle shavings sprinkled over your Thanksgiving leftovers, the biggest specimen found in Italy this year is up for auction tomorrow. You'll need some big bucks—and perhaps the moxie to outbid David and Victoria Beckham. The delectable fungus weighs about 2½ pounds and is expected to... More »

Cured for What Ails You

Chefs, diners can't get enough of salty beef and pork salumi

(Newser) - Move over, fancy cheese, there's a new kid in town. Cured meat—salumi is the catchall term—is the latest foodie obsession, JJ Goode writes in Details. Salumi ranges from the familiar—think salami and prosciutto—to the more obscure like bresaola, cured beef made by artisans who "rub... More »

Court Boots Thai PM Over Cooking Show

Samak forced to resign as protests continue in Bangkok

(Newser) - Thailand's supreme court has ruled that the prime minister and his government must resign, declaring that his participation in a TV cooking show violated the constitution. The unanimous ruling comes as opponents of Samak Sundaravej continue to occupy Government House in Bangkok, reports the AP. While Samak may seek a... More »

Cooking Show Could Cost Thai PM His Job

Ruling tomorrow on Samak's TV work could ease unrest

(Newser) - Thailand’s prime minister could be forced from his post tomorrow, the Guardian reports—not by protesters who have taken over government offices, but by a court ruling that hosting a TV cooking show was unconstitutional. Samak Sundaravej, 73, hosted Tasting, Grumbling, for years before being elected, appeared a handful... More »

Steak: More Than Meats the Eye

Esquire provides the basics, from grades to cooking times

(Newser) - There's more to a mouthwatering steak than meets the eye. So Esquire offers some tips and terms every steak lover should know before a Labor Day meat-fest:
  • Types of beef: Grass-fed: "Healthier but ... less flavorful than corn-fed." Heritage: "Rare heirloom breeds ... without the hormones or pesticides."
... More »

I Say! Brit Chef 'So Sorry' for Pushing Poison Plant

Putting toxin on salad not so good after all

(Newser) - A British celebrity chef has dished out a heartfelt apology for recommending in a magazine interview that readers use a poisonous plant that's "great on salads." He intended to push the wild herb fat hen, not henbane, which is a "very toxic plant and should never be... More »

What to Do With That Skin? Get Crackin' on Cracklins

Perhaps not so health-conscious, but surely cost-conscious—not to mention yummy

(Newser) - Faced with a heaping pile of chicken skin and fat after using the rest of the bird in some healthy dish? Those squishy, sallow leftovers, Francis Lam writes in Gourmet, present the perfect opportunity to cook up "the noblest form of chicken byproduct": cracklins. With that extra skin and... More »

Facebook Boots Kitty-Eating Kids

Site repulsed by activist dinner party photos

(Newser) - A group of Danish students were kicked off Facebook when they posted photos of themselves cooking and eating a cat, the Copenhagen Post reports. The students intended to point out the hypocrisy in designating some animals pets and others food, but have infuriated the almighty social-networking site and animal rights... More »

How to Cut Back on Meat

NYT provides advice on changing your diet

(Newser) - Curbing the meat craving can be a challenge in a culture that sees it as the main course—so Mark Bittman offers seven ways to ease the shift in the New York Times:
  1. Don’t worry about protein. By varying your veggies, you can get the amino acids you need.
... More »

Cooks Dish Up Recipes for Distress

Culinary types find some foods too daunting to dish

(Newser) - Obscure ingredients, tedious techniques, and absurdly complex prep—cooks say some recipes push them to the boiling point. Any step too impractical, time-consuming, or just plain unpalatable can make even the most accomplished cooks hang up their aprons, writes Kim Severson in the New York Times. Even food critics balk... More »

Top 10 Summer Cookbooks

Step outside to find the best seasonal ingredients

(Newser) - Summer cooking should combine those elements we love most about the season: fresh fruits and vegetables, bright colors, arresting aromas, and the great outdoors. So NPR selected the 10 best cookbooks for jumping out of the frying pan and into the garden:
  1. Simply Organic: A Cookbook for Sustainable, Seasonal, and
... More »

New Food Blogs Take Devotion to a New Level

So-called 'cook-through' bloggers go through cookbooks recipe by recipe

(Newser) - Food blogs are usually simple things, fun and easy to create, writes Lee Gomes in the Wall Street Journal. And then there are the increasingly popular "cook-through" blogs, in which devoted chefs of all skill levels pick a book, say the French Laundry Cookbook or the Gourmet Cookbook, and... More »

Eat Your Veggies; Here's How

Cooking (or not) can boost nutrients, experts say

(Newser) - Chomping on a raw carrot may give you the keen eyesight of a cartoon rabbit, but boiling the vegetable first is a better way to release its nutrients, scientists say. The New York Times looks at a variety of cooking methods and finds the goodness of the good stuff on... More »

Naked Chef Wants UK Cooking Like It's 1939

Inspired by war food rations, Oliver launches effort against takeout

(Newser) - Inspired by WWII food rationing, a British celebrity chef has declared war on the UK’s poor eating habits. Jamie Oliver is encouraging families in one South Yorkshire town to shun takeout and ready-made meals in favor of home-grown food and other healthier alternatives. “People are really busy, they’... More »

Fruitcake Gets a Facelift

This maligned holiday tradition is winning converts with less fruit—and more spirits

(Newser) - What's a sinfully rich dessert that’s been around since the Middle Ages—and some say tastes about that old? Fruitcake, capable of producing “ahs!” or ”arghs!” in a single bite, has gotten a makeover. The new recipe: less fruit—especially those compacted bits of garishly... More »

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