|The Washington Post Food section dazzles us today with their annual cookie issue. Pictured here: my Peanut Butter, Oatmeal and Chocolate Chip Cookies.|
The Feed is my weekly round up of interesting food-related stories from newspapers, magazines, blogs and websites.
Washington Post: "The 2014 Holiday Cookie Round-Up from The Washington Post Food Section," by Becky Krystal.
If you don't subscribe to the Washington Post in hardcopy, consider picking up today's issue just so you can enjoy all these cookies in their glorious larger-than-life full-color splendor. This year's selections--more than two-dozen--come from pasty chefs and experts and include Lemon Sables, Congolais (a French macaroon), Honeyed Sriracha Cookies and Salted Chocolate-Rye and Pecan Cookies.
Washington Post: "Crossover Cookies, a Savory Alternative to Sweet, Bite-Size Holiday Treats," by Nancy Baggett.
This is a subset of the above cookie story focusing on savory crossover cookies, the unsweetened alternative to the holiday sugar rush. I'm intrigued by several of the selections, including the Sun-Dried Tomato and Pepperoni Rugelach, Peppercorn-Chive Cheddar Wafers and Spicy Smoked Tea-Pecan Crisps.
Washington Post: "A Dallas Restaurant Rebellion: Chefs Band Together to Thwart Newspaper Critic," by Tim Carman.
Major newspaper restaurant critics wield a lot of power over the dining scene they cover. A good rating means filled seats; a bad rating can spell disaster. Even in these days of bloggers, Yelpers and Instagrammers, the knowledgeable voice of a seasoned critic still matters. So what happened when Dallas restaurants had enough of Dallas Morning News critic Leslie Brenner's biting reviews? They bit back. Carman details the fascinating story of how some Dallas restaurants have banded together in protest against Brenner.
Washington Post: "Champagne Flutes’ Tune Now Out of Favor," by Dave McIntyre.
Remember when champagne coupes fell out of favor to be replaced by flutes because coupes aerated sparkling wine too quickly? Well, now the flute is under attack for inhibiting aroma, with a tulip shape being talked about as the new better glass. McIntyre examine whether the new shape is worth it.
New York Times: "Restaurant Review: Danny Meyer’s Marta in NoMad," by Pete Wells.
Meyer, the New York restauranteur behind big names like Gramercy Tavern, Union Square Cafe and Shake Shack, has opened Marta, serving Roman style pizza, the ultra-thin style that I routinely enjoy at Posto Thin Crust Pizza. The pizzas aren't cheap: most hit in the upper teens, while one with truffles tops out at $60 (remember, these are individually sized). But they sound amazing, especially the crust, which Wells describes as pure crunch with no soupy middle.
New York Times: "City Kitchen: Braise Your Way Through Winter," by David Tanis.
'Tis the season for tough cuts of meat made tender by long, slow cooking in braises and stews. Doesn't that sound good right now?
New York Times: "Cranberry Growers Search for Ways to Share Their Bounty," by Kim Severson.
A coworker was telling me recently about how there is a glut of cranberries on the market these days. Severson writes about the surplus, which is leading growers to search for new ways to market their product beyond Thanksgiving and "craisins."
A Thought for Food: "Cranberry Sauce Ice Cream," by Brian Samuels.
Speaking of things you can do with extra cranberries, Samuels offers this recipe for ice cream. Yum.
Mother Would Know: "How to Make Turkey Soup," by Laura Kumin.
Still got leftover turkey? Perhaps you (like me) tossed the carcass in the freezer to use later? Kumin offers a delicious play-by-play for simple, classic turkey soup.
Bunkycooks: "Southern Heat Has Been Submitted and We’re Off to New Adventures!" by Gwen Pratesi.
A big hand for Pratesi, who announced on her blog, Bunkycooks, that she's completed work on a new cookbook co-written with Louisville, KY chef Anthony Lamas. The book is due to be published in the fall of 2015.
NPR: "Girl Scouts Bring Cookie Sales Online With Sites, App," by Melissa Block.
Don't want to stop and shop from the girls outside the grocery store? Next year you can get your Girl Scout cookies online.
Wall Street Journal: "New Ideas for Thanksgiving Desserts With Fall Flavors from Chef Christina Tosi," by Cheryl Lu-Lien Tan.
The lauded Momofuku Milk Bar chef Christina Tosi shares ideas for getting creative with fall-flavored desserts, like an apple pie-inspired apple cake made with brown butter and apple-cinnamon compote.
Wall Street Journal: "Isaac McHale’s Recipe for Parsnip and Barley Risotto," by Kitty Greenwald.
I never turn down a good risotto, and this sounds like an intriguing flavor combination.