Today's Favorite From 2016:
Some of our Food Favorites:
There is nothing more classic than cacio e pepe - but can even this perfect combination of spaghetti, cheese and fresh pepper be improved upon?
Raquel Pelzel makes a pretty excellent case in her new book Umami Bomb. The book is all about utilizing umami, that famed extra category of flavor that brings a savory richness to any food, to make vegetarian food even more satisfying. Two of the ingredients she highlights are miso paste and nutritional yeast, and they are used in great effect in this recipe. It’s hard to imagine deepening the flavors of the original, but this take on cacio e pepe just bumps everything up a notch for an unforgettable version.
Sometimes one recipe leads to another. In testing out last week's bhel puri recipe I started to imagine another place where that sweet, salty and crunchy combo can balance out: a steak. Why not add a bit of sweetness and tartness with some tamarind? And instead of rice puffs why not just let rice krispies do the trick and add a bit of crunch to the otherwise heaviness of a steak?
This recipe has only four ingredients but they work some serious magic. Tamarind adds the perfect compliment to brighten up everyone's favorite meat and the drizzle of crunch on top makes it irresistible.
Some of our Favorite Interviews:
I think we are all suckers for Rice Krispie treats and I have certainly been known the cook with cereal before (if you haven’t tried the Sweet Salty Crunchy Steak you are missing out). But Duff Goldman is taking it to a whole new level.
He has a new menu at the Kellog’s Cafe where he is making every part of a meal with cereal. From Corn Flakes Mac and Cheese to a Fruit Loops pastry cream he has dreamt up every way you can add cereal to a dish. The key reason to do it, for him, is all about the texture. There’s just something about the crunch of cereal that can add an element into a dish.
Favorite Drink Videos:
The problem with any cocktail or cookbook is always where to begin. With dozens of options in front of you it seems impossible to choose. But this is the beauty of the new book Be Your Own Bartender. It really starts with just the idea of ‘what should I drink tonight?’ and takes it from there. Through questions and flowcharts it will get you where you need to go. Do I want something light or heavy? Is it cold outside? Am I drinking alone? This book has you covered.
The delightful authors are two of the best experts around- Carey Jones and John McCarthy. The cocktail-loving duo know how to approach cocktails from both the geekiest cocktail side and the simplest consumer perspective. It’s a book for anyone who loves to drink and hates making decisions.
We got them both over to make an easy but perfectly balanced winter treat- the Gin Gingerly!
Favorite Travel Videos:
This time of year I start to get antsy for spring. February is over and it should be warm.- except it never actually is.
But the good news is that we can enjoy all the incredibly warming recipes of winter for a little longer. Luckily, we have just the recipe, from a book I am particularly excited about: Katie Parla’s Food of the Italian South. If you aren’t familiar with Katie’s work then you just aren’t reading enough about Italy. The Rome-based journalist has written some of the best food and travel guides for the region. Her first book, Tasting Rome, is an engrossing love letter to the food of one of the world’s greatest food cities. And now her upcoming book explores the cuisine of Italy’s Southern regions.
I am so excited for this book (since my love of Italy is basically unsurpassed) and loved having Katie in the kitchen to showcase one of the book’s recipes. She shared her Polpette Casce e Ovo - essentially bread ‘meatballs’. They are doughy delights and perfect for staying inside and eating to your heart’s content.