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Weekend Cook and Tell Round Up: Battalion of Beets
For our Cook and Tell challenge last week we asked all of you to get on those gardening gloves and yank up a bunch of beets for a challenge we called Battalion of Beets. Apparently we should be organizing some sort of beet fan club given all of our respondents collective love of this crimson root. Let's take a look at some of our favorite beet fan art, er, make that recipes.In a Pickle: Pickled Golden Beets
Beets haters are one thing but some people object to beets strictly because they make a mess in the kitchen. And it's true, red beets do bleed all over the place when peeled and sliced. But when you opt for golden beets, you get all the sweet, earthy flavor of beets but without the risk of staining your countertops and cutting boards.Market Scene: Renningers Antiques and Farmers Market in Kutztown, PA
When traveling through the rolling corn fields of Eastern Pennsylvania, it's hard to limit the number of stops one can make at this or that roadside farm stand. Thankfully, the Kutztown outpost of Renningers Antiques and Farmers Market kills several birds with one convenient, folksy stone. The market stalls are teeming with Pennsylvania Dutch classics like sauerkraut baked beans, shoo-fly pie, pretzels, horehound candy (who still eats horehound candy?!) and all manner of cured meats.East Side King: Beet Fries and More from a Food Cart in Austin
Beet fries. That's all Robyn and I needed to hear to get us to East Side King when in Austin recently. The food cart, covered in a brightly-painted cyclops design, is nestled in the backyard of an East Austin dive bar, The Liberty. It's yet another mobile food business launched by restaurant chefs: in this case sous chef Paul Qui and sushi chefs Moto Utsonomaya and Ek Timrek from Austin's much raved-about contemporary Japanese restaurant Uchi. It opens nightly from 7 p.m. to 1:45 a.m. and a good chunk of the menu involves the word "fried." Like those beets.How to Make Fresh Pasta
Fresh pasta is made from a few simple ingredients, using a straightforward method. But getting it just right requires some coaching, a lot of practice, and a few good tips. This primer from expert pasta-making chef Anna Klinger of Al Di La in Brooklyn can help get you started or put you back on track, and inspire you to make this recipe for casunsiei (beet and ricotta ravioli).Market Scene: Everything's Coming Up Orange in California
Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from Los Angeles correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Persimmons from Peacock Family Farm. If fall had an official color—like poppies are the official flower of California, Humuhumunukunukuapua`a is the official fish of Hawaii and Crocs are the official shoe of Mario Batali—it would have to be orange. Vibrant, warm and evocative of piles of crisp leaves perfect for jumping in, or the jack-o-lantern shrapnel you wade through the morning after Halloween, orange permeates the season. Here are some of my favorite...In Season: Beets
Don't be afraid of beets. They have a deliciously natural sweetness, and their vibrant colors render the flesh almost jewel-like. It's a crime not to take advantage while they're fresh--especially with colors that go way beyond standard purple.Market Scene: Brookline Farmers Market in Brookline, Mass.
Note: Each week, one of our various Market Scene correspondents from around the country checks in with what's fresh at the farmstands in a particular region. Today, Penny Cherubino (Boston Zest) drops by from Boston. The Brookline Farmers Market has been a part of the Coolidge Corner shopping experience for thirty-one years. It's a place of full-flavor shopping with produce, cheese, eggs, ice cream, bakery, specialty foods, beef, turkey, pork, lamb, and fish vendors. It's a busy market, with long lines forming at favorite vendors like Clear Flour Bakery. This family-operated, artisan bakery specializes in creating the authentic breads of Italy, France and Germany. Clear Flour always appears in any list of the best bakeries in the Boston area....Video: Tom Colicchio's 'True Blood' Drink for Vampires
Since the world just can't get enough vampires, Tom Colicchio does a little plug for the second season of HBO's True Blood, which returned on Sunday, with this red goo-resembling drink made of beet juice, roasted sugar snap peas, fennel, fava beans, and chicken stock. Colicchio is looking out for all those awkward scenarios when your vamp friends can't eat with the humans and are craving a 98.6°F drink. The video, after the jump....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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