Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. David LeFevre is the executive chef and co-owner of Manhattan Beach Post in Manhattan Beach, California.
Like Garrison Keillor said, “Sex is good, but not as good as fresh sweet corn."
Sweet corn evokes memories of my summers on the East Coast with my grandfather and the wonderful meals that my grandmother would make with the corn that my grandfather and I had picked, shucked and cooked.
When corn season comes around, it is always an exciting time in the restaurant. We focus on a few key things when we are cooking with corn: the best quality product, a fresh product, minimal cooking time so as to not lose the fresh sweet flavor, proper technique, and making sure to remember it’s a fun, down-and-dirty experience to eat it.
Eatocracy's Managing Editor Kat Kinsman attempts to vegetable garden on a roof deck in Brooklyn, NY in USDA Hardiness Zone 6b. Feel free to taunt, advise or encourage her efforts as this series progresses.
Very early one summer morning, my husband crept into my home office, and was alarmed to find two rabbits staring at him. It wasn't the lagomorphic presence that rattled him - just that there should have been a third pair of eyes blinking back.
He ducked down and peered deeply into the cluster of old potato chip boxes that Claudette had fashioned into into a makeshift warren. No bunny. It was then he noticed that the dog fence cordoning off her living quarters had been nudged apart just wide enough to let her tiny body slip through. She'd made a break for it, and there was only one place she could have gone.
An investigation is ongoing, but authorities believe that Jay Luther, co-owner and chef of Nashville's popular Germantown Cafe, was trapped in the cooler of the restaurant's east side location when a lock malfunctioned.
Apples and celery are still agriculture’s dirtiest pieces of produce, according to the Environmental Working Group’s annual “Dirty Dozen” report. The report names the fruits and vegetables ranking highest in pesticide residue.
Cucumbers were added to the 2012 Dirty Dozen, while Kale and collard greens were moved from the list to join green beans in a new “Plus” category.
The category was created this year to highlight crops that did not meet traditional Dirty Dozen criteria but are still commonly contaminated with organophosphate insecticides, which are toxic to the nervous system.
Read the full story - Watch out for the 2012 'Dirty Dozen'
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
For such a simple drink, the classic dry martini has an incredible amount of mystique surrounding it. And with today being National Dry Martini Day, let’s celebrate the lore of a true classic. The history is muddled, even if the drink isn’t; no one can agree who invented it or where it originated, and the recipe has evolved over the decades though it consists of just two main ingredients.
These would be gin and vermouth. Martinis made with vodka are a relatively recent variation, but they don’t have as much flavor as ones made with gin. CNN producer and martini drinker Susan Chun advises, “for all you vodka martini lovers out there, try the gin martini. You’ll never go back to vodka.”
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