by Leela Punyaratabandhu
[In the first Thai cookbook to feature quicker, more manageable recipes, the rising star behind Saveur’s “Best Regional Cuisine Blog,” She Simmers, presents a collection of 100 easy, economical, and accessible Thai classics and takeout favorites. –ed.] Continue reading
by Amber Pollard
As a vegan, I think the question I get asked the most by non-vegans would have to be: “But isn’t it so hard?” My immediate response is a firm and confident: “Absolutely not!” Because guess what? It’s not difficult to eat real food. It’s actually much easier on your demeanor, your body, and your pocketbook. Which brings me to the second most common question: “Yeah, but it’s like crazy expensive right?” Well, yes and no. Continue reading
by Terrell Williams
What’s orange and sounds like a parrot? A carrot.
This staple of American kitchens seems to have sunk into a rut in recent decades. There’s stew with carrots, where vital nutrients are often reduced to orange mush. There’s the carrot-raisin-mayo mix that still shows up at potlucks and salad bars. Fortunately, molded lime gelatin with shredded carrots went away with the 1960’s. Carrot and celery sticks, ho-hum nutrition, are put out with dips at most football parties. And carrot cake with pineapple, while not bad, also is a passé standard. Continue reading
From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes).
Yotam Ottolenghi and Sami Tamimi are the men behind the 2011 runaway bestseller Plenty, which broke boundaries bringing inventive vegetarian cookery to a much wider audience. They followed up in 2012 by turning their attention to their shared home city: Jerusalem. Both Yotam and Sami were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
by Peter Moore
Lox, nova, smoked salmon, gravlax. Preserved salmon goes by many names. And people seem to use these names pretty much interchangeably to describe this delicious treat that works for breakfast, lunch, or dinner. Continue reading
Who is your favorite film star from the golden era of Hollywood? Bette Davis? She was a fan of Boston Baked Beans. Joan Crawford? She hid hard-boiled eggs in her lovingly prepared meatloaf. Greta Garbo? She liked bananas mashed into her potatoes. On the cook’s night off, many of tinsel-town’s greatest stars loved to don their aprons and get busy with the pots and pans. In this monthly column, I’ll be sharing some of their favorite recipes, and linking them to a specific national food day so you can celebrate, superstar-style!
by Vince Keenan
The 1919 founding of United Artists was greeted with disdain. “So the lunatics have taken charge of the asylum,” Metro Pictures president Richard Rowland remarked when a quartet of Hollywood luminaries went into business for themselves. But UA’s long, storied run—“from Way Down East to Raging Bull ,” in the words of critic David Thomson—taught the valuable lesson that “the most creative people in the picture business should do all they can to look after each other. No one else is going to do it.” Almost as impressive as UA’s artistic legacy, three of the company’s four principals have cocktails named after them. Nobody ever ordered a Thalberg. Or a Selznick Fizz. Continue reading
by Peter Moore
Admittedly, chocolate and eggplant isn’t a combination that jumps to mind when you are contemplating dinner. I got the idea for it when I was thinking about recipes for our chocolate issue a couple of weeks ago. I was browsing for ideas and came across a recipe for red miso and chocolate brownies. I ended up going with the chocolate and fennel pollen brownies instead, but the more I thought about the combination, the more I thought it might work as a savory dish. I’ve used miso paste on roasted eggplant and chicken before. What about adding some chocolate? Hmm….
by Peter Moore
I may have been the world’s pickiest eater as a child. My parents are saints and they indulged this. I was almost never forced to eat something I didn’t want. And there were a lot of things that I didn’t want to eat. One thing I did love was hamburgers (though they had to be plain—no condiments, pickles, tomatoes, or lettuce) and that’s what I got. As I said, my parents are saints.
For the ravenous fanbase of HBO’s smash hit series, True Blood Drinks & Bites presents 45 quick and easy recipes for themed gatherings and weekly watch parties, all inspired by the series’ most notorious vampires and victims. From the creator of True Blood and his writing team, these are deliciously “in-world” appetizers, cocktails, and non-alcoholic drinks to enjoy as the drama goes down in Bon Temps. Think Scorn Fritters and Hot Dates, washed down with an ice-cold Spirit Lifter.
eatdrinkfilms.com 