This Week's Food News: Apr. 1, 2009

All the News That's Fit to Eat — Apr. 1, 2009

April 1, 2009

Top chefs are employing the help of food scientists to develop cutting-edge ideas. — Los Angeles Times
Leg of lamb is ideal for home-cooked Passover and Easter feasts. — Boston Globe
Are you familiar with Cabernet — Franc, that is? — San Francisco Chronicle
Mangalitsa pigs, an elite Hungarian breed, make a comeback. — New York Times
Best kitchen tools from the 2009 housewares show. — Chicago Tribune
Fish makes for a seasonal, practical midweek Seder meal. — Washington Post
Home cooks are tossing aside recipes in favor of improvisation in the kitchen. — Wall Street Journal

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Yay! Go Hungarian pigs! Revitalize Hungary's terrible economy with delicously fatty foods! Oooh I wonder how Flekken would taste with the Mangalista meat. :drool: As for doing away with recipies, I'm not so imaginary when it comes to creating things off the fly with random ingredients in the kitchen. I need some form of structure and security I find with recipes. Definetly have to try a Cab Franc. I don't believe I had one. . . would it go well with lamb?? And I must try making a lamb. I know my father woukd LOVE it, though I'd feel guilty about eating one of the cutest baby animals. LOL. Is lamb easily found in grocery stores like Safeway? Or is it found only at specialty stores? Maybe I'll try Consentinos. Their meat department generally has good cuts of meat.

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