Posted by Hannah Howard, July 12, 2008 at 7:00 PM
Snazzy Summer Soup: Tom Kearney of Brooklyn's The Farm on Adderly wows Lucy Baker with chilled green pea soup with Maine crab salad. Tom shares his recipe with her &mdash and us.
Noodles That Hit the Spot: Robin Bellinger never sampled cold sesame noodles until she arrived in New York. Now a convert, she finds a winning recipe for this craveable dish.
This Is No Cous Cous: Fregola is a semolina flour pasta rolled by hand (or machine), with a hefty texture and a nutty flavor. Fregola with mushrooms, rosemary, and sage makes for a satisfying, flavorful dinner.
Don't Be Fooled: Edna Lewis' steamed chicken in casserole comes out with plenty of buttery juices and rich flavor.
Lest You Tire of Vanilla: Top your pies, crumbles, and tarts with à la mode alternatives like maple ice cream, lemon sherbet, and coconut sorbet.
Posted by Sarah Wolf, July 12, 2008 at 4:30 PM
Oh, the crazy, tasty things kids do these days. Albany, New Zealand-based gelato maker James Oliver of Zest Gelato is only 22 years old, but his unconventional flavors are already making a mark. His bacon-and-egg-flavored ice cream won a silver medal at this year's New Zealand Ice Cream Awards, while his manuka honey gelato and his toasted coconut, lime, and mascarpone ice cream both grabbed golds. He also won a silver medal for his poached pear and blue cheese ice cream, which contains pears Oliver poaches himself and chunks of blue cheese. This is not your father's French vanilla. [via Coldmud]
Posted by Raphael, July 12, 2008 at 1:00 PM
Eater LA interviews Christina Machamer, and she reveals that her official title at Gordon Ramsay's restaurant is senior chef—not the promised executive chef: "Do I know what it takes to be an exec chef? Yes. Do I have it yet? No. For me, being where I am, I know it's not the right position for me."
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For 21 years, Quebec made sure margarine didn't resemble butter too much. Lighter or darker, as long as the chemical alternative didn't dupe consumers after the real stuff. This policy also allowed the province to retain such an influential dairy industry. But earlier this week, the Cabinet decided margarine could now be any color—even a gold buttery one.
Posted by Adam Kuban, July 12, 2008 at 11:00 AM
"I smell something fishy in here. Oh. Never mind. It's me." —Sushi-Head Playmobil Dude
Customized Playmobil figures with wacky sushi heads. Fun!
