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Summer Reading: The New Basics

partysugar — Sat, 11 Aug 2007 05:31:31 -0700

When I was trying to determine which cookbook was my favorite - for our current summer reading challenge - The New Basics by Sheila Lukins & Julee Russo, came in at a close second. What I love about this cookbook is that it covers everything from appetizers and cocktails to sauces and desserts. This cookbook lives at my vacation house so I make dishes there while relaxing at the cabin - except for the few that I have memorized such as tasty chicken, bacon, and avocado sandwich or the classic mustard vinaigrette.

The New Basics is such a complete and reliable source for recipes that I never have to pack my cookbooks or recipe folders. In summer, I make the key lime pie and in winter I make the cheese and beer soup. Usually I prefer cookbooks with lots of colorful images, but the blank pages and black and white illustrations are oddly comforting. If you are looking for a cookbook that basically covers everything, I suggest checking this out!

Yummy Links: From Peanut Butter Bacon Pie to Alton Brown

partysugar — Fri, 02 Oct 2009 06:50:08 -0700

Must make: frozen peanut butter pie with candied bacon. - Gourmet
Find out which cheap olive oils taste good.- Serious Eats
Learn the basic technique for teriyaki chicken. - Chow
Erik Trinidad teaches Nightline how to make fancy fast food. - Eat Me Daily
An inside look at the ultimate New York City pop-up event. - The Epi-Log
Who knew Tom Colicchio had so many lookalikes? - Eater
Madonna is "not a cheese person." - Grub Street
Alton Brown disses his fellow Food Network chefs. - Food Network Humor

Trend Alert: Publications Peddling Wine

YumSugar — Thu, 10 Sep 2009 09:00:59 -0700

As newspapers and other media outlets have struggled to bring in revenue, they've begun offering a different kind of paid service to customers: wine clubs. Most have little to do with their publications' wine columns; rather, these services compete directly with online wine retailers.

In September last year, the Wall Street Journal joined the likes of Forbes and Sunset to become the first countrywide paper with a wine club. For $69.99, customers get a 12-bottle case of wines from around the world through WSJwine. Despite the unconventional business model, other competitors soon followed suit.

Last month, The New York Times Company introduced its very own wine club. The company is "hoping to delve further into our audience and bring them products and services that basically enhance the bond with The New York Times," the company's VP of strategy said. Earlier this week, the nation's top-selling newspaper, USA Today, jumped on the bandwagon with the USA Today Wine Club.

It seems that newspapers are hoping readers might pay for wine, even if they aren't willing to pay for exclusive news content. Would you be inclined to subscribe to a wine club run by a paper?

Must Read: Sips & Apps

partysugar — Tue, 08 Sep 2009 08:00:14 -0700

Thanks to shows like Mad Men, it's clear that the ritual of the cocktail hour - a time in the late afternoon where potent drinks are sipped and savory snacks are nibbled - is poised to make a comeback. A recent book, Sips & Apps ($19.95) by Kathy Casey, further promotes the idea by providing happy homemakers with a plethora of modern and classic cocktails, and a handful of incredibly tasty-sounding bar snacks. To learn more about this bartending guide keep reading.

Sheila Lukins, Cookbook Pioneer, Dies at 66

YumSugar — Mon, 31 Aug 2009 11:30:38 -0700

In sad news, food legend Sheila Lukins, the author of such famed tomes as The New Basics and The Silver Palate Cookbook, passed away Sunday at her home in Manhattan after a three-month fight with brain cancer.

Lukins was credited with broadening the taste buds of American cooks. At a time when canned cream soups and fussy French recipes were the rage, she made dishes like gazpacho and Indonesian lamb stew accessible to home chefs. In 1977, she opened the Silver Palate food shop, and five years later, the first of four Silver Palate cookbooks followed.
Most recently, Lukins penned Ten: All the Foods We Love and Ten Recipes For Each, which combined her expertise with 32 chapters on her favorite foods, with 10 recipes for each. When we sat down to breakfast with her not too long ago, she spoke about her rigorous recipe-testing process, the importance of reading recipes thoroughly, and eating seasonally.

Our thoughts are with Sheila's family and friends during this difficult time.

Photo: Francesco Scavullo

Yummy Links: From French Fry Trucks to $15 Rosés

YumSugar — Tue, 28 Jul 2009 10:15:48 -0700

A gourmet french fry truck is arriving in LA. - Serious Eats
The White House only serves domestic beers! - The Awl
Hustler parodies Hell's Kitchen in porn. - Eat Me Daily
Back-to-basics: tips for cooking in a recession. - Epicurious
Lazy man's panini: taste-testing frozen sandwich foods. - Chow
Padma explains why she won't exactly be the star of her new sitcom. - Eater
Great rosés for under $15 a bottle. - Bon Appetit
Cold Stone Creamery introduces ice cream that doesn't melt. But is it still ice cream? - New York Magazine

Gin Haters: Right Will Prove You Wrong

partysugar — Fri, 10 Jul 2009 16:00:20 -0700

Gin can be a polarizing spirit. With the exception of a few gin and tonics, I've always avoided it; however, a bunch of new gins on the market have converted me into a gin lover. One such gin, Right gin, is my current favorite.

Recently, I was invited to a seminar hosted at the brand's loft, here in San Francisco. The event was put on by Nirvino, the awesome social-drinking website that let's you rate cocktails and wine, and led by bad-boy bartender Josh Harris of 15 Romolo. Harris discussed the essentials to building a home bar and walked us through a blind gin-tasting.

To find out more about the tasting and check out all my images from the event, keep reading

Food Section Sampler - June 10, 2009

YumSugar — Wed, 10 Jun 2009 12:50:28 -0700

Five fishery experts weigh in on the difficulty of making sustainable seafood choices. - New York Times
The newest trend to hit Southern California: an underground punk catering movement. - Los Angeles Times
With a few fermentation basics, you can preserve your own vegetables at home. - San Francisco Chronicle
Get a whiff of the test questions that master sommelier candidates must answer. - Chicago Tribune
Thirteen cheeses virtually designed for Summer in mind. - Washington Post
The season's fresh apricots would figure nicely in a buttery almond tart. - Boston Globe
With official websites, famous wine regions around the world are making it easier than ever to plan visits. - Wall Street Journal

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Must-Read: The Summer Shack Cookbook

YumSugar — Tue, 19 May 2009 03:30:03 -0700

In case you hadn't noticed, the warmer Spring-to-Summer weather has put me in the mood for seafood 24/7. In the last few days, I've drooled over mussels and eaten oysters raw and fried at the Oyster Fest. As though someone read my mind, I received a copy of The Summer Shack Cookbook, a compendium of New England shack-style seafood recipes from Jasper White, the chef and owner of the East Coast's Summer Shack restaurants. Don't live in proximity to one of the shacks? You can still have the shore food experience; read more

Must-Read: Jam It, Pickle It, Cure It

YumSugar — Wed, 03 Jun 2009 09:00:20 -0700

Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles - it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea. But did it live up to its high expectations? Find out when you read more.

Pros:

The cookbook covers a wide range of basic preserving techniques that run the gamut from dairy products to cured meats.
Each recipe provides a general overview of the dish, estimated time required, and suggestions for storing.
Book size and binding make it easy for the tome to stay on the desired page.

Cons:

This do-it-yourself book could benefit from having more instructional pictures.
Recipe directions are written in paragraph form, which can be hard to navigate.

Recipes: I'm excited to create homemade versions of many different comestibles using the book's artisanal techniques and tips. Intriguing projects include:

Baked potato chips
Kimchee
Gravlax
Smoked trout
Ricotta salata
Lemon curd
Jamaican ginger beer

Imagery: While only a quarter of the book contains images, all of them are vivid, visually appealing color photographs.

Overall Rating: If you're looking to be a resourceful kitchen do-it-yourselfer, then this book would seal the deal.

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