May 10th, 2013
04:15 PM ET
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The first time Meyer Wolfsheim met Jimmy Gatz, the young man hadn't eaten in days. Freshly released from Army duty and on the hunt for a job, the major wore his medal-decked uniform around town not to tout his valor or value - but rather because he couldn't afford civilian clothes.

For the princely sum of just over $4, Wolfsheim stuffed the starving kid full of food and locked in his loyalty for life.
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March 28th, 2013
07:00 PM ET
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The new season of Game of Thrones premieres on April 6. Whet your appetite.

Black swan. Unborn puppies. A hundred live doves “baked into a great pie” and prepared to “burst forth in a swirl of white feathers.”

Those are some of the dishes I decided not to attempt for my Game of Thrones-themed dinner party.

George R.R. Martin’s “Song of Ice and Fire” books are famously long (1,040 pages for the latest installment), and roughly 50% of the word count is devoted to describing what the characters are eating. One wedding feast features an ode to most of its seventy-seven courses; even a rundown of frozen defense outpost’s dwindling supplies is good for a three-page litany about storerooms filled with “potted hare, haunch of deer in honey, pickled cabbage, pickled beets, pickled onions, pickled eggs and pickled herring.”

The HBO series embraces the books’ gluttonous spirit: The producers got a castle banquet into the very first episode.

For food fans, this is clearly a challenge. A thrown gauntlet. One week ahead of Game of Thrones season 3 premiere, I rounded up a few of my geeky friends - and some novices we hoped to convert - for our own recreation of a Westerosi feast.
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Filed under: Books • Cookbooks • Entertaining • Make • Television


Travel the world from your cookbook shelf
March 22nd, 2013
11:00 AM ET
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T+L contributing editors Matt Lee and Ted Lee’s latest cookbook, "The Lee Bros. Charleston Kitchen" (Clarkson Potter), is in bookstores now. Follow them on Twitter @TheLeeBros.

When we were 11 and 13 years old, our parents dressed us in neckties and blazers and marched us to a French restaurant in our hometown, Charleston, South Carolina. We sulked through dinner until dessert arrived: crème caramel. And in that instant of magical custard, its essence of burnt marshmallow skin made silken-smooth (and grown-up-approved), everything changed. We’d never been to France, but we knew this crème caramel was a journey unto itself, to another place.

Walking home, we conspired to re-create this trip ourselves. We waited until a day when our parents were out of the house, took down Mom’s dusty, stained "Joy of Cooking" from the cabinet above the telephone table in the kitchen, and went to work.
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Sour cream pound cake: a simple, sweet tradition
March 19th, 2013
11:15 AM ET
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Ashley Strickland is an associate producer with CNN.com. She likes tackling English toffee, channeling summer with sunflower cheesecakes, sharing people-pleasin' pizza dip and green soup, cajoling recipes from athletes and studying up on food holidays.

There is a grace in the harmony of simple flavors and taking the time and care to introduce them to one another. I like to think it’s embodied in a perfect pound cake.

Take a moment to get to know the grand dame of Southern desserts.
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Filed under: Baked Goods • Cookbooks • Dessert • Make • Nostalgia • Recipes • Southern • Vintage Cookbooks


Eat This List: My 8 most stained and damaged cookbooks
January 10th, 2013
10:30 AM ET
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This is the fourth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

Nice, neat things make me nervous. I'm almost relieved the first time a pristine pair of shoes gets a scuff or there's a ding on the bumper of a new car. I'm no longer responsible for maintaining this object in a perfect state, and somehow through the rupture of it, it's finally marked as mine.

Cookbooks definitely fall into that category for me. The more one speaks to me, the more I'll crack it open, weight it down to splay the relevant pages, and muck up the pages in the frenzy of cooking from it. My most beloved are my most battle-scarred.
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