Best Food Reading for 05/28/2017

10 Flavor-Packed Leaves From Around the World to Bring Into Your Kitchen | SAVEUR “Lettuces are lovely and herbs are essential, but they’re hardly the only foliage deployed in cooking. For centuries, European cheesemakers have aged their wares in deciduous tree leaves, and the oak’s naturally tannic greenery has acted…

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Best Food Reading for 05/27/2017

Grilled Lemon Chicken with Rosemary | Cook’s Illustrated “Chicken usually requires a two-stage grilling process to prevent the high-fat skin from flaring up and causing off-flavors: low heat first to gently render fat, and high heat to finish cooking, char the meat, and crisp the skin. In this recipe, we…

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Best Food Reading for 04/17/2017

Recipe: Joy the Baker’s Shakshuka With Feta and Parsley “With its spicy tomato sauce and poached eggs, Shakshuka is exactly what you need for that weekend brunch spread, says Joy Wilson in her new cookbook” tags: f Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce Recipe on Food52 “The sauce…

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Best Food Reading for 01/22/2017

Best Buffalo Brussels Sprouts – How to Make Buffalo Brussels Sprouts “Even if you hate vegetables, you won’t be able to stop eating these highly addictive (and totally disguised) pan-fried Brussels sprouts. Serve with buffalo sauce FTW.” tags: f Cheesy Brussels Sprout Dip – Baked In “Regardless of whether you’re…

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General Reading for 11/20/2016

Pecan Pie Truffles Recipe – NYT Cooking “These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate. Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests.”…

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