Say goodbye to All We Can Eat
There’s no subtle or sophisticated way to say this other than to spit it out straight: This is the last day of the All We Can Eat blog.
It pains me to type that sentence, and not because I’ve been the primary editor and writer for the blog for more than two years now. It pains me because All We Can Eat has been a reliable partner over these many months — one that openly accepted our gossip, our rants, our recaps, our reflections, our breaking news, our barbecue coverage, our beer reports, our favorite recipes, our improvisational cooking, our polls, our roundups and so much more.
But like any good partner, All We Can Eat has also been demanding. It’s the dog that’s always hungry and won’t stop howling until you feed it a new scrap of meat.Continue reading this post »
Chat Leftovers: A pressing question
Good morning. We interrupt the RGIII finger-pointing to bring you this bulletin: Next time you’re at a restaurant, you might find “gems” on your plate. That’s what one creative chef is calling the food he make from ingredients once destined for the scrap heap. As restaurants feel the financial squeeze, they’re making use of tendons, marrow and fish tails. Tim Carman tells the story.
Also in Food today, Maggie Fazeli Fard introduces us to a District woman whose son’s illness inspired her to create a culinary program and a new cookbook aimed at families with kids who have cancer. Anne Applebaum writes about the ongoing food renaissance in Poland. And Zofia Smardz, who tested Anne’s recipes for this week’s section, tells us how that experience evoked fragrant childhood memories.
Tim, Zofia and the usual suspects will be on hand for today’s Free Range chat, our weekly hour of give-and-take. It starts at noon; hope you can be there. Even if you don’t have a question to ask, it’s time well spent.
Meanwhile, to tide you over until then, here’s a leftover question from a previous chat:
What is the secret to successful cookie press cookies? It seems the dough is always too cold to go through the press, or too soft -- rarely is it just right. What is the correct dough temperature, and what’s the best way to get the dough to the right temperature if it’s been made ahead and refrigerated or frozen?Continue reading this post »
Top Ten recipes of 2012: Yours, mine and ours
So there we were, squinting at printouts of the in-house data that supports our monthly and annual lists of the most-viewed Washington Post recipes online, and it hit us: A good number of the ones that were so popular in 2012 also floated to the top in 2011, 2010, 2009, 2008 . . . even 2004, long before we were sharing the results of such stats surfing.
We appreciate the fact that you, dear readers, stick with what you like — or at least follow well-established links and online referrals to dishes that others really, really like.
But this leaves less room to love the recipes that 2012 brought, curated so well by the stand-in recipe editor, Jane Touzalin.
Before we reveal your official favorites of 2012, then, here are staff picks limited to the recipes that were published last year. (Editor Joe Yonan has recused himself, having spent his time elsewhere.)
Bonnie’s list (hmm . . . plenty of Dinner in Minutes options)
Bay Ice Cream, pictured above
Tomato and Smoked Salmon Pasta, pictured above, at leftContinue reading this post »
New sites want you to better understand your food
The two sites have little in common, save perhaps the fact that each was started by a small group of women who have developed deep expertise in their particular field of interest: American Food Roots on the history and evolution of U.S. gastronomy and Food Tank on the contradictory and problematic Western food system.
In early December, four D.C.-area food writers launched American Food Roots, led by NPR contributor Bonny Wolf , who conceived of the project years ago. Wolf recruited three other culinary scribes — Domenica Marchetti, Michele Kaya l and Carol Guensburg — to start building out the site in September 2011.
Together, the quarter have put together a charming and informative site that combines research into the cuisines of all 50 states with features, videos and recipes on all kinds of American cooking, whether the increasingly international flavor of the Thanksgiving spread or the decreasing presence of coddies in Baltimore. Trust me, if you read American Food Roots, you’ll learn something about the meals you eat, like the Christmas tradition of the Feast of the Seven Fishes. (Is it an Italian tradition or an American one?)
“We really felt that there wasn’t anything out there quite like this,” Marchetti tells All We Can Eat. “We really wanted to dig a little deeper. We wanted to explore and tell America’s food stories and tell what people are eating in America’s kitchen.”Continue reading this post »
The barbecue world looks back . . . and forward
Over New Year’s Eve dinner, the subject came up, as it is wont to do: What is your resolution for the coming year?
Among the usual declarations — get in better shape, lose weight — I proclaimed that I will learn to make pastrami.
It is the same resolution I made last year. Except for eating some pastrami sandwiches, I never came close to fulfilling my vow.
This year will be different. Honest. I mean it this time.
Actually, I do. I love pastrami, and I find that it is next to impossible to find a truly sublime version. Rosy pink. Juicy, but not overly fatty. (Notice I said, overly.) Sliced thin. On rye. With just the right mustard.
In the same way that a princess has to kiss a lot of frogs to find her prince, so I figure I will make a lot of terrible briskets before I perfect my pastrami. But this is the year. As resolutions go, it’s gotta be more achievable than getting in shape.
I wondered what other barbecue-meisters had on their resolution plate. So I asked a few. Here are their answers:Continue reading this post »