Posts for July 30th 2008
This wonderful recipe, from our friends at MyRecipes.com, is simple and straightforward. I'm not a fan of walnuts in brownies, so I'll substitute chocolate chips! To learn how to make this portable picnic dessert, read more
I've let Nancy Silverton's Sandwich Book languish on my desk for too long, so this weekend I finally decided to make a recipe from this famously excessive sandwich collection. (Stay tuned for a full cookbook review.) Since I was having friends over for a casual dinner, I avoided the more labor-intensive recipes in favor of a simple but delicious sandwich that would showcase the fresh tomatoes I bought that morning at the farmers market.
This PLT — pancetta, lettuce, and tomato — is a variation on the classic BLT (from New York's 'Ino) using Italian pancetta and arugula. Silverton's book is designed so that, if you choose, you can prepare each ingredient without shortcuts — for instance, braising artichokes rather than buying jarred ones or even making bread from scratch. Since the recipe called for it, I opted to make my own lemon aioli from Silverton's recipe. But despite my ambition, this dinner ended up being something of a disaster. To find out why, read more
- Get a basic primer on Asian noodles, served cold. — San Franciso Chronicle
- In an economy that's driving most food costs up, the price of New England lobster is going down. — Boston Globe
- Meet semifreddo, ice cream's half-frozen Italian cousin. — Washington Post
- Rice gets the star treatment in a different course: salads. — New York Times
- Detectives are cracking down on food counterfeiters, one cheese wheel at a time. — Seattle Times
- Here are five basic tips for improving your home burger. — Chicago Tribune
- That's the spirit: West Coast beer brewers add distilling to their repertoire. — Los Angeles Times
- Two schools of thought at the bar: classicists and bar chefs. — Wall Street Journal
- Learn all about figs, their role in history and culture, and enjoying them. — Miami Herald
New York's most popular low-calorie, ice-cream alternative, Tasti D-Lite, has announced plans for international expansion. James Amos, the owner of Tasti D-Lite, which was featured on Sex and the City, told the Wall Street Journal about the brand's growth:
Two Tasti D-Lite stores opened this month in Seoul; expansion into Israel and Mexico is in negotiation. Late last month, Tasti D-Lite signed franchising deals for a minimum of 16 stores in Tennessee and at least 40 in Texas, including San Antonio, Austin, and Houston. It is working on expanding into California and adding to the seven stores already in New Jersey. Next month, Tasti D-Lite plans to open two flagship stores in New York, including one on the ground floor of the Empire State Building.
The chain offers over 100 flavors and has developed a cult-like following among New Yorkers. As Pinkberry and Red Mango continue to open stores across the US, it's no surprise that Tasti D-Lite is following suit. Have you had Tasti D-lite? Are you excited the chain may be coming to a location near you?
For the two bar and grill chains, the downhill slope has come steep and fast. In June, parent company Metromedia Restaurant Group asked lenders to restructure its debt, as earnings were lower than expected. A week ago, the group's CEO resigned. And yesterday, all of the corporate locations for the Irish-themed taverns and country steakhouses appeared empty. The company stated:
Similar to other members of the casual dining industry, current economic and industry trends have adversely affected the group's overall financial performance.
Fans need not despair just yet — for now, the franchise locations will stay open. But the question remains: for how long?
Store-bought salad dressings are a wonderful ingredient to have on hand. Besides their original purpose, they make a great seasoning for a variety of dishes. In this recipe, an Asian-style sesame and ginger vinaigrette is tossed with chicken chunks and grated carrots. The deliciously textured combination is served inside lettuce cups. Topped with crunchy peanuts and fresh squeezed lime, this meal is so scrumptious no one will know you took help from a bottle! Learn the recipe and read more
Long before I understood their purpose, I was mesmerized by wine decanters. With their crystal-clear form and graceful presence in a room, I've always thought decanters are as beautiful as sculptures.
As it turned out, these carafes aren't just sitting pretty. Using them keeps unwanted sediment out of your glass, and also aerates wines, allowing tannic bottles to soften.