By Lee Svitak Dean Star Tribune (Minneapolis) Published 5:48 PM EDT Jun 5, 2019 This time of year, we as readers and cooks can revel in the best of the best culinary books from 2018. Two annual awards competitions make it easier to create our own wish lists. The James Beard Foundation book awards announced its list in late April. The International Association of Culinary Professionals announced theirs May 18. The sole book to make both lists was “Milk Street: Tuesday Nights,” by Christopher Kimball. Compare and contrast the two lists (the classic English major technique!) and see which volume encourages you to head to the bookstore, notes in hand. Good reading — and cooking — will follow. James Beard Foundation Book Awards American: “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day,” by J.J. Johnson and Alexander Smalls, with Veronica Chambers (Flatiron Books) Baking and desserts: “SUQAR: … [Read more...] about The best cookbooks of the year
Alternative flours have been rising in popularity in light of diets like gluten-free, ketogenic and paleo. They work baking wonders for those who have dietary restrictions or are simply trying to cook and eat a little healthier. Almond flour, coconut flour and gluten-free flour mixes are some of the most popular options that you can now find in most grocery stores and see listed in many recipes. Coffee flour, however, is a lesser-known alternative flour option that might just slowly slide to the top of the alt-flour pack. Coffee flour is derived from the coffee cherry plant, the same plant that coffee beans are harvested from. Usually, the coffee fruit is discarded, but after it was discovered that these leftovers could become a powerful ingredient in the world of baking, coffee flour emerged, Popsugar reports. The flour is made from just the pulp of the coffee cherry, rather than the skin and the pulp. It has no fat content at all, and boasts a roasted flavor that has been described … [Read more...] about The grain-free, nut-free, gluten-free flour alternative you didn’t know existed
Bonnie S. Benwick, The Washington Post Published 9:49 am PST, Tuesday, February 12, 2019 Dulce de Leche Apple Pie. Dulce de Leche Apple Pie. Photo: Photo By Tom McCorkle For The Washington Post. Photo: Photo By Tom McCorkle For The Washington Post. Image 1 of / 32 Caption Close Image 1 of 32 Dulce de Leche Apple Pie. Dulce de Leche Apple Pie. Photo: Photo By Tom McCorkle For The Washington Post. Why did the food media ignore the best-selling cookbook of 2018? 1 / 32 Back to Gallery More than a month into the shiny new year, anyone who is in the business of needing to know can obtain a total data picture for 2018 - pages viewed, exercise hours spent, units sold. I am always keen to … [Read more...] about Why did the food media ignore the best-selling cookbook of 2018?
Lavanya Ramanathan, The Washington Post Published 11:35 am PST, Tuesday, January 1, 2019 Vogue editor Anna Wintour arrives at a White House state dinner in 2011. Vogue editor Anna Wintour arrives at a White House state dinner in 2011. Photo: Washington Post Photo By Bill O'Leary Photo: Washington Post Photo By Bill O'Leary Image 1 of / 37 Caption Close Image 1 of 37 Vogue editor Anna Wintour arrives at a White House state dinner in 2011. Vogue editor Anna Wintour arrives at a White House state dinner in 2011. Photo: Washington Post Photo By Bill O'Leary Women's magazines are dying - will we miss them when they're gone? 1 / 37 Back to Gallery In late November, Glamour came to the … [Read more...] about Women’s magazines are dying
A freshly starched and pressed white tablecloth used to be a requisite part of any major dining occasion, especially a family-filled holiday meal.Chill, the pros say. It’s OK to be more laid-back about the whole holiday table thing.Today, cloths have many stylish alternatives, whether setting plates on bare wood, experimenting with runners or going modern with woven gold or silver place mats.Or, for a fresh wrinkle on things, you could use your family’s heirloom linen cloth straight out of the dryer.“We are not wedded to the rule of having tablecloths on the table to make an occasion seem formal or festive,” says Amanda Hesser, co-founder and chief executive of Food52, a home and cooking website. “People get worked up during the holidays because there is so much to do.”If you are going to use a tablecloth, don’t worry about ironing: “We love tablecloths that have not been ironed and have wrinkles to catch the light and look … [Read more...] about The new holiday table: Chill, bright and no ironing required