July 25th, 2011
04:30 PM ET
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It's July - you've got basil coming out the wazoo - what to do? It's the herb that just keeps giving - and this time of year, the more you pick, the more it grows. Here's an idea: make like the Italians and whip up some bulk pesto to freeze and use throughout the year.

Follow along as one Italian chef reveals the perfect pesto for the proliferation of basil taking over your backyard.

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Filed under: Bite • Cuisines • Italian • Italy • Make • Recipes • Travel


Papaya recalled, linked to salmonella outbreak
July 25th, 2011
01:30 PM ET
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Contaminated papaya appears to be the cause of an outbreak of Salmonella in 23 states the Food and Drug Administration is warning consumers. The FDA says papayas imported from Mexico and distributed by Agromod Produce Inc. of McAllen, Texas, is likely the source of 97 cases of Salmonella agona. To date 10 people have been hospitalized but there have been no reported deaths. As a result, Agromod Produce has voluntarily recalled all papaya sold before July 23.

The cases were reported between January 1 and July 18 in Arkansas, Arizona, California, Colorado, Georgia, Illinois, Louisiana, Massachusetts, Minnesota, Missouri, Nebraska, Nevada, New Jersey, New Mexico, New York, Ohio. Oklahoma, Pennsylvania, Tennessee, Texas, Virginia, Washington and Wisconsin. While ages ranged from 1 year to 91 years old, the average age of those stricken is 20. More than half of the cases are women. Texas had the most cases with 25 people falling ill.

According to the Center for Disease Control and Prevention (CDC) Salmonella agona  is one of about 2,000 strains of salmonella. Symptoms usually show up 12 to 72 hours after infection and can last up to seven days. Approximately 40,000 cases of salmonellosis are reported each year in the U.S.

Read the full story: "23-state Salmonella outbreak linked to papaya"

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Filed under: Fruits • News • Recalls • Salmonella


Box lunch: Knife skills and epic resignations
July 25th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • Where have all the good young cooks gone? - Eater



  • Dear Whole Foods, I quit. - Gawker


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Filed under: Box Lunch • News


Leggy and luscious: Oaky - the other four-letter word
July 25th, 2011
09:15 AM ET
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This is the second installment of Leggy and Luscious, wherein Jill Billante, a Senior Producer at AC360°, studies at the American Sommelier Association. She's quite tall and she enjoys great wine.

When you hear people talk about "oaky" wine, what comes to mind? Are you thinking to yourself, "obviously Chardonnay," or is that just me? More specifically, I think of a California Chardonnay. Do you love an "oaky" wine or do you hate it? Do you judge people who ask for an oaky Chardonnay?

I've noticed an oak backlash as of late. Those who still wholeheartedly admit they love an oaky, buttery Chardonnay may find they're the recipient of snooty stares and full-on judgment, possibly along the lines of "that's so 1999."
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Filed under: Leggy and Luscious • Sip • Wine


Breakfast buffet: National hot fudge sundae day
July 25th, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

When it comes to fudge, failing can be fun - July 25 is National Hot Fudge Sundae Day!

Does it really get any better than digging a giant spoon into a tall glass stacked up with scoops of vanilla ice cream and hot fudge sauce?  A simple treat it may be, but you'll feel like a kid again.

You already know the history behind the sundae, but can you take a gander at how hot fudge sauce came to be?  The ingredients in this sinful sauce are usually cream, sugar and butter ... much like fudge.
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Coffee klatsch
July 25th, 2011
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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Filed under: Buzz • Coffee Klatsch


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