- Super Bowl dip recipe: chili con carne
- Get Rumer Willis's perfect beachy waves
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- How to inspire your children to write poetry
- Sneak peek: American Eagle's Summer '11 collection
- Cool color palettes to steal from design hotels
- First look: Katy Perry on How I Met Your Mother
- Who are you most looking forward to seeing at the Oscars?
- How financially literate are you?
- 5 overlooked pieces of gym equipment
- Water for baby elephants
- Verizon offers cash credits for trading in your AT&T iPhones
- Su Casa: make a springtime felt flower wreath
- Video: Twilight's Elizabeth Reaser talks Breaking Dawn, vampire Kristen, and Homework
Posts for January 26th 2011
Brown tomatoes? I wondered as I inspected the label. They had an intriguing greenish-reddish tinge to them, and at less than $4 for five, I couldn't resist taking a few home. They turned out incredibly succulent, with an herbaceous aroma and a rich, sweet, earthy flavor.
The odd-looking variety was developed by Syngenta several years ago. It's got a higher sugar content than most tomatoes and a durable, thick skin that doesn't bruise easily and gives the tomatoes a longer shelf life. It's now grown across Europe, as well as in Canada and Mexico. While I try not to eat tomatoes outside of the Summer season, I have a new go-to when it's unavoidable, and that's the Kumato tomato. It'd be delicious (and beautiful) in a Caprese salad or bruschetta with other red and yellow oranges. Have you ever tried a brown tomato?
I was so excited when I first read about this hard-to-find wine that I tracked down two bottles: one to drink today, and another to drink in five years. Right before my New Year's Eve bash, I cracked one open with close friends. The wine had a wonderful bouquet of cherry and spice, with just enough acidity and structure to show ageability. I couldn't get enough of its soft yet lingering finish. The next five years, I've decided, can't come soon enough!
What was the last wine that you bent over backward to seek out?
- Papa John's promises free pies if the Super Bowl goes into overtime.
- Papa John's promises free pies if the Super Bowl goes into overtime. — Eater
- Ferran Adrià's latest cookbook focuses on approachable family meals. — Grub Street NY
- Trendspotting: Ash on food. — Chow
- Why one Michelin three-starred restaurant deserves zero stars. — Inside Scoop SF
- Momofuku mastermind David Chang plans to release a quarterly iPad app and print journal. — Diner's Journal
- Is barley wine really wine? — Serious Eats
- Ham and linguine casserole is comfort food fit for a crowd. — The Kitchn
- The Cheesecake Factory makes its Middle Eastern debut. — Nation's Restaurant News
Despite high hopes that the New York chefs would do better than the previous American team, who finished sixth in 2009, Kent and Allan failed to place once again and came in with a disappointing 10th overall.
The gold medal went to Denmark with Nordic countries Sweden and Norway coming in second and third. Considering that Denmark's Noma was named best restaurant in the world, it's no surprise that the chefs from Northern Europe blew the competition out of the water.
The technique and ingredients are simple, but the resulting chicken is juicy, succulent, and intensely delicious. Now is the perfect time to make this chicken because oranges are in season, and they're the major flavoring agent. The zest seeps into the chicken and permeates it with orange essence. I served it with white beans, but it would pair nicely with potatoes or rice. Get the recipe, after the break.
Source: Flickr User IrishFiresideTake the Quiz
Source: Flickr User jeffreyww