Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feed_logo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/How to Make a Meat Head for Halloween (or Any Occasion)http://www.slashfood.com/2009/10/30/how-to-make-a-meat-head-for-halloween-or-any-occasion/http://www.slashfood.com/2009/10/30/how-to-make-a-meat-head-for-halloween-or-any-occasion/http://www.slashfood.com/2009/10/30/how-to-make-a-meat-head-for-halloween-or-any-occasion/#commentsFiled under: ,

My very own Meat Head, circa Halloween 1999. Photo: Kat Kinsman

Is there any gathering that would not be made exponentially more festive by the addition of an edible meat head? We thought not. Here's how to craft one of your very own, inspired by a decade-old MIT student Web posting.

First, select and wash a plastic skull. If it seems especially non-food-safe, mummify it in plastic wrap. Set it aside and prepare a batch of red-colored Jell-O, using half the amount of water required by the recipe. Pour this into a shallow pan to a depth of 1/4 inch, chill and let it congeal to a rubbery state.

Continue reading How to Make a Meat Head for Halloween (or Any Occasion)

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]]>creepy foodCreepyFoodhalloweenhalloween partyHalloweenPartyHolidashmeat headmeat skullMeatHeadMeatSkullparty foodPartyFoodspooky foodSpookyFoodKat KinsmanFri, 30 Oct 2009 14:30:00 EST'Top Chef - The Quickfire Cookbook' - Cookbook Spotlighthttp://www.slashfood.com/2009/10/23/top-chef-the-quickfire-cookbook-cookbook-spotlight/http://www.slashfood.com/2009/10/23/top-chef-the-quickfire-cookbook-cookbook-spotlight/http://www.slashfood.com/2009/10/23/top-chef-the-quickfire-cookbook-cookbook-spotlight/#commentsFiled under:


top chef quickfire cookbook
Photo: Amazon
'Top Chef - The Quickfire Cookbook'
by Emily Miller with foreword by Padma Lakshmi
Chronicle Books -- 2009
Buy it on Amazon

It's Padma's world. The rest of us just cook in it -- just mostly without a gigantic LED countdown clock, a dozen cleaver-wielding competitors jockeying for prep space and a mandate to make haute nibbles from the contents of a 7-Eleven's snack aisle. But if that's what cremes your brulee and you haven't the tats, 'tude and temerity to audition for competitive reality TV, you can live vicariously through this book.

Or you can just go online and save the $29.95.

See what we tested and find out whether the book's worth buying after the jump.


Continue reading 'Top Chef - The Quickfire Cookbook' - Cookbook Spotlight

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]]>bravobravo tvBravoTvcookbook spotlightCookbookSpotlightpadma lakshmiPadmaLakshmitop cheftop chef recipesTopChefTopChefRecipesKat KinsmanFri, 23 Oct 2009 14:00:00 EST25 Must-Download Web-Only Recipes from Gourmet.comhttp://www.slashfood.com/2009/10/19/25-must-download-web-only-recipes-from-gourmet-com/http://www.slashfood.com/2009/10/19/25-must-download-web-only-recipes-from-gourmet-com/http://www.slashfood.com/2009/10/19/25-must-download-web-only-recipes-from-gourmet-com/#commentsFiled under: ,

Savory Duck Fat Doughnuts. Photo: Gourmet.com.

Some of the most notable "Gourmet" recipes never made it to the magazine. Through its 69-year run, the magazine's food editors and test kitchen staff developed hundreds of adventurous, experimental, personal and just plain luscious recipes that for one reason or another escaped the print edition. With Gourmet.com's 2008 launch, multimedia supplements to magazine features, test kitchen video throw-downs, staffers' favorites and perusals of family archives afforded the opportunity to showcase Web-exclusive content, and a chance to serve up these recipes to their more cyber-savvy readers.

Though an Oct. 13 Tweet by the magazine's Executive Editor John Willoughby advised followers to "Go to gourmet.com, copy Web-exclusive recipes that will disappear: strawberry dumpling, banana upside down cake, curried pork noodles, etc.", Slashfood has been told by other Condé Nast insiders that after the magazine's recent, sudden shuttering, the future of Gourmet.com content remains uncertain, save for mag-published recipes that will be migrated to sister site Epicurious.com.

We're not taking any chances. We've clicked our way through 300-plus Web-exclusive recipes from October 2005 to September 2009 to find the 25 you simply must copy, paste and collect before they're (possibly) lost to the ages.

1. Frozen Peanut Butter Pie with Candied Bacon
Recipe by Andrea Albin

2. Potted Stuffed Squab
Recipe by Edna Lewis

3. Confit Gizzard with Honey Mustard
Recipe by Ian Knauer

4. Savory Duck Fat Doughnuts
Recipe by Ian Knauer

Get more recipes -- including Dijon ice cream and zucchini whoopie pies -- after the jump.

Continue reading 25 Must-Download Web-Only Recipes from Gourmet.com

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]]>andrea albinAndreaAlbindan barberDanBarberdoc willoughbyDocWilloughbyedna lewisEdnaLewisgourmetgourmet magazinegourmet recipesGourmetMagazineGourmetRecipesIan KnauerIanKnauerjohn willoughbyJohnWilloughbypaul grimesPaulGrimesRuth Cousineauruth reichlRuthCousineauRuthReichlweb-exclusiveKat KinsmanMon, 19 Oct 2009 09:30:00 EST'Jamie's Food Revolution' - Cookbook Spotlighthttp://www.slashfood.com/2009/10/16/jamies-food-revolution-cookbook-spotlight/http://www.slashfood.com/2009/10/16/jamies-food-revolution-cookbook-spotlight/http://www.slashfood.com/2009/10/16/jamies-food-revolution-cookbook-spotlight/#commentsFiled under:


jamie's food revolution
Photo: Hyperion
'Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals'
by Jamie Oliver
Hyperion -- 2009
Buy it on Amazon

The revolution will not be supersized. Jamie Oliver is a man on a mission to reclaim traditional home cooking from the fast and processed food purveyors of the world via simple, inexpensive, appealing recipes.

The book kicks off with a rah-rah manifesto that dovetails with Oliver's televised traveling roadshows geared toward getting the least healthy eaters in the UK and the USA to back out of the drive-thru and drive home healthier eating habits, centered around the debatably lost art of home cooking. He presents a compelling argument with solid, satisfying building-block recipes and oddly heartstring-plucking photo profiles of plain ol' folks cooking at home.

See what we tested and find out whether the book's worth buying after the jump.

Continue reading 'Jamie's Food Revolution' - Cookbook Spotlight

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]]>cookbook spotlightCookbookSpotlightjamie oliverJamieOliverjamies food revolutionJamiesFoodRevolutionmac and cheesemac cheeseMacAndCheesemacaroni and cheesemacaroni and cheese from scratchMacaroniAndCheeseMacaroniAndCheeseFromScratchMacCheesesaladKat KinsmanFri, 16 Oct 2009 14:00:00 ESTJames Beard Award Entry Forms Now Onlinehttp://www.slashfood.com/2009/10/15/james-beard-award-nominations-now-online/http://www.slashfood.com/2009/10/15/james-beard-award-nominations-now-online/http://www.slashfood.com/2009/10/15/james-beard-award-nominations-now-online/#commentsFiled under:

Photo: James Beard Foundation

Got a spare hundred bucks on hand, a delicious dream in your heart and a keyboard at your fingertips? Then hie thee to jamesbeard.org and download entry forms for the 2010 James Beard Foundation's Book, Journalism, Broadcast Media and Design Awards.

Veteran entrants of the Journalism Awards will note that there are a few alterations from previous ballots (full disclosure -- I'm the vice chair of the committee that oversees the Journalism Awards), namely that the Restaurant Review award has been redubbed the Craig Claiborne Distinguished Restaurant Review Award, the former Newspaper Feature Writing Without Recipes and With Recipes categories have been combined into single category, and there's no requirement for the Writing on Spirits, Wine, or Beer, Food-related Columns, or Reporting on Health, Environment and Nutrition entrants to have ever appeared in print. Online's just fine.

Why the changes? Funny thing - we cracked a window in the Beard House's Peter Kump Boardroom during our last meeting and noticed it was 2009 outside. Oops.

Restaurant devotees also may submit their favorite chefs and restaurant for inclusion in the James Beard Restaurant Awards via a handy online form at jamesbeard.starchefs.com.

[Via: jamesbeard.org]

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]]>james beardjames beard awardsjames beard awards 2009james beard foundationjames beard media awardsjames beard nomineesJamesBeardJamesBeardAwardsJamesBeardAwards2009JamesBeardFoundationJamesBeardMediaAwardsJamesBeardNomineespeter kumpPeterKumpKat KinsmanThu, 15 Oct 2009 18:30:00 EST'What We Eat When We Eat Alone' - Q&A with Deborah Madisonhttp://www.slashfood.com/2009/10/13/what-we-eat-when-we-eat-alone-qanda-with-deborah-madison/http://www.slashfood.com/2009/10/13/what-we-eat-when-we-eat-alone-qanda-with-deborah-madison/http://www.slashfood.com/2009/10/13/what-we-eat-when-we-eat-alone-qanda-with-deborah-madison/#commentsFiled under: ,


what we eat when we eat alone
Photo: Amazon
For me, it's cured fish or perhaps cold, leftover dark-meat chicken, gnawed bare-handed and shared with my minimally patient dogs.

For my husband -- who can't tolerate the smell of the pickled herring I down like a rabid porpoise -- it's almost inevitably the nearest Chinese joint's chicken and mixed vegetables sauteed in brown sauce, chased by a bourbon Old Fashioned, muddled from the unpretty orange that tags along in the delivery bag. The cocktail, I can fully support. The gloppily sauced crinkle-cut carrots have featured prominently in several of my nightmares.

These are rituals of a chosen solo cuisine, and Deborah Madison, author of "What We Eat When We Eat Alone", says it's not at all unusual that we're so diametrically opposed.

Deborah Madison: People eat what their spouses don't like a lot of the time. A number of men said of blood sausages, 'My wife doesn't like blood sausage, so when she's gone that's what I cook.'

Slashfood: How did you get started on this topic?

DM: Many years ago, I was invited to go with Oldways Preservation and Trust -- which is a food think tank out of Boston -- to a lot of Mediterranean countries. I got to bring my husband, who's an artist, and he was just a little awkward, I think. He didn't really know people but knew of them so he started asking this question kind of as a way of breaking the ice. He kept a little notebook and I never knew about this until I found it when we were moving a few years later.

SF: So many of the people you interviewed have common experiences -- they'll make a big steak or have herring. And then there were some that didn't fit the mold. What was the strangest thing you heard?

Read more about solo toast, herring and margarita mix after the jump.

Continue reading 'What We Eat When We Eat Alone' - Q&A with Deborah Madison

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]]>booksdeborah madisonDeborahMadisonfood writingFoodWritinggross foodsGrossFoodssolo diningsolo foodSoloDiningSoloFoodwhat we eat when we eat aloneWhatWeEatWhenWeEatAloneKat KinsmanTue, 13 Oct 2009 13:00:00 EST'My New Orleans' - Cookbook Spotlighthttp://www.slashfood.com/2009/10/12/my-new-orleans-cookbook-spotlight/http://www.slashfood.com/2009/10/12/my-new-orleans-cookbook-spotlight/http://www.slashfood.com/2009/10/12/my-new-orleans-cookbook-spotlight/#commentsFiled under:


john best my new orleans
Photo: Andrews McMeel
'My New Orleans - The Cookbook: 200 of My Favorite Recipes from My Hometown'
By John Besh
Photographs by Ditte Isager
Andrews McMeel -- 2009
Buy it on Amazon

Chef John Besh's magnum opus on the food of his hometown could easily be mistaken for a coffee table-style photography book edited by someone with one heck of a food fetish. That'd be only partially correct.

Besh celebrates and contextualizes New Orleans cuisine within a reverent, passionate travelogue and memoir based around the ingredients and food rituals of a full year in the Big Easy. In this 374-page volume, the chef, restaurateur (including August, Lüke, Besh Steak, Domenica, La Provence and the upcoming the American Sector at the National WWII Museum), "Next Iron Chef" contender, former Marine and father of four weaves an intimate, illustrated narrative of a life lived deliciously in one of the world's most important food cities.

Through touching vignettes from his childhood, emergence into chefhood and post-Katrina rebuilding efforts, as well as informative sidebars about key Creole and Cajun ingredients and paens to his favorite food haunts, Besh stokes and slakes a multitude of hungers for lovers of this city on the mend.

It's also one hell of a cookbook.

See what we tested and find out whether the book's worth buying after the jump.

Continue reading 'My New Orleans' - Cookbook Spotlight

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]]>cookbook reviewcookbook spotlightCookbookReviewCookbookSpotlightdorothy kalinsDorothyKalinsjohn beshJohnBeshmy new orleansMyNewOrleansNew orleansNewOrleansKat KinsmanMon, 12 Oct 2009 14:00:00 ESTGuy Fieri Insulted by Bourdain and Chang, Then Pecked to Death by Birdshttp://www.slashfood.com/2009/10/11/guy-fieri-insulted-by-bourdain-and-pecked-to-death-by-birds-on-s/http://www.slashfood.com/2009/10/11/guy-fieri-insulted-by-bourdain-and-pecked-to-death-by-birds-on-s/http://www.slashfood.com/2009/10/11/guy-fieri-insulted-by-bourdain-and-pecked-to-death-by-birds-on-s/#commentsFiled under: ,



Saturday Night Live included a faux cooking show last night featuring Food Network mainstay Guy Fieri's (played by Bobby Moynihan) death by avian evisceration. Whether that was more or less painful than his limb-from-limb shredding administered by Friday night's "I Call Bullsh*t" panelists Anthony Bourdain and Momofuku's David Chang at the New York Wine & Food Festival remains to be seen.

"Who chaps your ass?" asked Bourdain, and Chang was quick to rake Fieri over the coals, citing his "douche glasses," and "stupid f***ing armband," and went on to ask a gleefully obliging Bourdain to "catch me and kick me in the ass" should he ever find him similarly adorned. Chang went on to add, "I'm sure he's a swell fella."

We're sure that Fieri, upon hearing of this, sobbed big, hot, manly tears into a solid platinum handkerchief and drove away in his diamond-encrusted dune buggy to have his frosted tips replaced with actual 24-karat gold.

[Via: Hulu]

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]]>anthony bourdainAnthonyBourdainDavid ChangDavidChangguy fieriGuyFierisnlSnlSkitKat KinsmanSun, 11 Oct 2009 12:00:00 ESTGourmet Sandwich Makers Mourning Loss of Maghttp://www.slashfood.com/2009/10/07/gourmet-sandwich-makers-mourning-loss-of-mag/http://www.slashfood.com/2009/10/07/gourmet-sandwich-makers-mourning-loss-of-mag/http://www.slashfood.com/2009/10/07/gourmet-sandwich-makers-mourning-loss-of-mag/#commentsFiled under: ,



Even sandwich artists are mourning the loss of Gourmet Magazine.

[Via Twitter]

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]]>gourmetgourmet magazinegourmet magazine closesGourmetMagazineGourmetMagazineClosesruth reichlRuthReichlsubwayKat KinsmanWed, 07 Oct 2009 14:05:00 ESTZero Mostel's Calf's-Foot Jelly aka Homemade Meat Jell-Ohttp://www.slashfood.com/2009/10/06/zero-mostels-calfs-foot-jelly-aka-homemade-meat-jell-o/http://www.slashfood.com/2009/10/06/zero-mostels-calfs-foot-jelly-aka-homemade-meat-jell-o/http://www.slashfood.com/2009/10/06/zero-mostels-calfs-foot-jelly-aka-homemade-meat-jell-o/#commentsFiled under: , ,

calf's foot jelly
Photo: Kat Kinsman.
It would seem that Zero Mostel was a sucker for foot jelly -- a veritable fiddler on the hoof. And it must be said that there's a tremendous visceral appeal in having a trotter all a-bubble on the stovetop for the better part of a day. For goodness sakes, many a savory pie or festive aspic demands it, and heaven forfend that boeuf go sans gelée.

It's the "pleasant gas" part of this recipe that perplexes. Sure, Sammy Davis Jr. was all peppy for petrol in this early '60s Shell Oil ad, but it's not especially likely that the Candy Man was tapping out "What a Gas!" in celebration of cholodetz. Seeing as I had a Styrofoam tray full of cow feet in the freezer on this past, rain-drenched Saturday, it seemed written in the stars -- or by the stars assembled by Ms. Dinah Shore in her 1966 "The Celebrity Cookbook" -- that I find out for myself.

Read on for highlights from 'The Celebrity Cookbook' and see how the Calf's Foot Jelly recipe turned out after the jump.

Continue reading Zero Mostel's Calf's-Foot Jelly aka Homemade Meat Jell-O

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]]>calfs foot jellyCalfsFootJellycelebrity cookbooksCelebrityCookbookscholodetzretro cookbookretro cookeryRetroCookbookRetroCookerythe celebrity cookbookTheCelebrityCookbookvintage recipesVintageRecipesKat KinsmanTue, 06 Oct 2009 15:00:00 EST'Top Chef' Renewedhttp://www.slashfood.com/2009/10/05/top-chef-renewed/http://www.slashfood.com/2009/10/05/top-chef-renewed/http://www.slashfood.com/2009/10/05/top-chef-renewed/#commentsFiled under:


padma lakshmi
Photo: Frazer Harrison,
Getty Images
Got the chops, fire, fauxhawk and facial jewelry to be a "Top Chef" contender? Pack your knives and go on over to a casting locale near you, 'cause the hit show is firing up for its seventh season on Bravo. The renewal was announced earlier today, and in addition to taped submissions, in-person auditions will take place coast to coast from Oct. 18 to Nov. 15.

The host city has yet to be named, but Slashfood is banking on at least one "make a snack for pregnant Padma" Quickfire challenge.

See a list of open casting call locations and dates after the jump.

Continue reading 'Top Chef' Renewed

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]]>padma lakshmiPadmaLakshmireality tvRealityTvtop cheftop chef auditionstop chef renewedTopChefTopChefAuditionsTopChefRenewedKat KinsmanMon, 05 Oct 2009 18:30:00 ESTThe Next Iron Chef - Alton Brown Interviewhttp://www.slashfood.com/2009/10/04/the-next-iron-chef-alton-brown-interview/http://www.slashfood.com/2009/10/04/the-next-iron-chef-alton-brown-interview/http://www.slashfood.com/2009/10/04/the-next-iron-chef-alton-brown-interview/#comments

Hungry for a little bit of behind the behind the scenes dish from The Next Iron Chef before tonight's premiere? Host Alton Brown chatted with our friends at AOL Television about culinary pattern recognition, his chances of competing and yes -- his favorite multitasking tool.

Read Slashfood's interview with The Next Iron Chef contender Nate Appleman.

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]]>alton brownalton brown interviewAltonBrownAltonBrownInterviewinterviewiron chef americaIronChefAmericamultitaskpanini pressPaniniPressthe next iron chefTheNextIronChefKat KinsmanSun, 04 Oct 2009 18:00:00 ESTMrs. Butterworth's First Name Revealedhttp://www.slashfood.com/2009/10/01/mrs-butterworths-first-name-revealed/http://www.slashfood.com/2009/10/01/mrs-butterworths-first-name-revealed/http://www.slashfood.com/2009/10/01/mrs-butterworths-first-name-revealed/#commentsFiled under:

mrs butterworth
Photo: Flickr / Roadsidepictures
Her name is Butterworth. Mrs. Butterworth. And after 40 years of mystery, she's ready to reveal her first name to the world.

Slashfood reported in June that Mrs. Butterworth's had launched a contest asking participants what they think the company's iconic spoke-bottle's first name might be, accompanied by a short statement as to why. The co-winners, 15-year-old Shayla Doty, of Logansport, Ind., and Cynthia Harmon, 44, of Champaign, Ill., each independently found their way to "Joy" -- as well as $500 and a year's supply of syrup.

Said Miss Doty, "The father-to-be, Mr. Butterworth, was in favor of the name Yvonne, while the mother-to-be felt she was more deserving of a name that would remind them of what a precious jewel she would be -- Opal. Having not settled on a decision the day their giggling baby girl arrived, the doctor suggested "Jocelyn," meaning "the merry one." A light bulb lit above Daddy Butterworth's head, and he suggested combining the first letter from all three names, J-O-Y."

Ms. Harmon contended that, "Growing up, Mrs. Butterworth was teased by classmates who called her 'Joy Buzzerworth' in reference to a popular practical joke item called a joy buzzer that shocked people when they shook hands. When Mrs. Butterworth's introduced her syrup to the world, she didn't want anybody to think about Joy Buzzers, and just wanted them to love her thick and rich and buttery syrup, and so she decided to leave out her first name."

Still, Slashfood wonders -- did she meet a Mr. Butterworth and tie the knot, or is Missus just a nickname? Share your best guesses in the comments below.

Contest results will be posted at mrsbutterworthssyrup.

View Poll


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]]>contestcontestsmascotsmrs. butterworthMrs.ButterworthsyrupKat KinsmanThu, 01 Oct 2009 16:30:00 ESTPadma Lakshmi Confirms Pregnancyhttp://www.slashfood.com/2009/10/01/padma-lakshmi-pregnant/http://www.slashfood.com/2009/10/01/padma-lakshmi-pregnant/http://www.slashfood.com/2009/10/01/padma-lakshmi-pregnant/#commentsFiled under:


padma lakshmi
Photo: Frazer Harrison,
Getty Images
A "Top Chef" host has a little something in the oven -- and it's not a Quickfire dish.

Reps for Padma Lakshmi confirmed to Usmagazine.com that the former model, burger spokeswoman and Emmy winner is pregnant with her first child after a multi-year struggle with endometriosis.

The 39-year-old co-founded the Endometriosis Foundation of America earlier this year in an attempt to raise awareness about the condition in which uterine lining accumulates in other parts of the body, sometimes leading to chronic pain and infertility.

Lakshmi's three-year marriage to novelist Salman Rushdie ended in divorce in 2007 and the identity of the father has not been publicly revealed.

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]]>padma lakshmiPadmaLakshmipregnancypregnantpregnant celebritiesPregnantCelebritiestop cheftop chef las vegastop chef mastersTopChefTopChefLasVegasTopChefMastersKat KinsmanThu, 01 Oct 2009 15:30:00 EST'Putting Up: A Seasonal Guide to Canning in the Southern Tradition' - Cookbook Spotlighthttp://www.slashfood.com/2009/09/16/putting-up-a-seasonal-guide-to-canning-in-the-southern-traditi/http://www.slashfood.com/2009/09/16/putting-up-a-seasonal-guide-to-canning-in-the-southern-traditi/http://www.slashfood.com/2009/09/16/putting-up-a-seasonal-guide-to-canning-in-the-southern-traditi/#commentsFiled under:


putting up
Photo: Gibbs Smith
'Putting Up: A Seasonal Guide to Canning in the Southern Tradition'
by Stephen Palmer Dowdney
Gibbs Smith -- 2008
Buy it on Amazon

You know how your friend's cousin's boyfriend's grandma, like, totally killed a neighbor by innocently giving her a batch of her home-canned beans that oops, turned out to have a touch of the botulism? That's never going to happen to you. Not on Steve Dowdney's watch.

This can-vangelist has culled years of his own know-how, as well as the collective wisdom of generations of Southern cooks, into a rigorous, nigh-on religious canning primer. The recipes are solid -- almost a shade clinical -- but the opening chapter, packed with equipment tips, altitude and pH charts, preparation terms and step-by-step best practices, could be a stand-alone manual, not to mention the only one you'd ever need to buy.

See what we tested and find out whether the book's worth buying after the jump.

Continue reading 'Putting Up: A Seasonal Guide to Canning in the Southern Tradition' - Cookbook Spotlight

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]]>canningcanning vacationCanningVacationcookbook spotlightCookbookSpotlightjamjellykat kinsmanKatKinsmanpicklesstephen palmer dowdneyStephenPalmerDowdneysteve dowdneySteveDowdneyKat KinsmanWed, 16 Sep 2009 14:00:00 ESTThe Lee Bros. Contemplate a Pop-Up Restauranthttp://www.slashfood.com/2009/09/11/the-lee-bros-contemplate-a-pop-up-restaurant/http://www.slashfood.com/2009/09/11/the-lee-bros-contemplate-a-pop-up-restaurant/http://www.slashfood.com/2009/09/11/the-lee-bros-contemplate-a-pop-up-restaurant/#commentsFiled under:



There are seasoned restaurateurs and there are talented cookbook auteurs. The twain aren't always possessed of the same skill set -- no one was expecting James Beard to jump on the line when the saucier called in sick at Chart House, nor was Julia going to be summoned to expedite at her favored Santa Barbara haunt, La Super Rica Taqueria -- but food fetishists can dare to dream. Think of it as culinary fantasy football, mulling over the cookbooks we'd like to see writ real and sit-down-in-able.

I posed the notion of a pop-up restaurant to Matt Lee and Ted Lee., co-authors of my all-time most beloved (and stained) cookbook, the James Beard Award winning "The Lee Bros. Southern Cooking," and the upcoming "Simple Fresh Southern" and they shared their menu wish list and locale in the video above. (By the way, the first guy is Ted. People get that mixed up all the time.)

Which non-restaurant chef's cookbook would you like to see turned into an eatery, even for just a single meal? Let us know in the comments below.

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]]>cookbookskat kinsmanKatKinsmanlee bros. southern cookinglee brothersLeeBros.SouthernCookingLeeBrothersmatt leeMattLeepop-up restaurantpop-up storePop-upRestaurantPop-upStoresimple fresh southernSimpleFreshSouthernted leeTedLeeKat KinsmanFri, 11 Sep 2009 16:00:00 ESTRecall on Paula Deen's Cast Iron Panshttp://www.slashfood.com/2009/09/11/recall-on-paula-deens-cast-iron-pans/http://www.slashfood.com/2009/09/11/recall-on-paula-deens-cast-iron-pans/http://www.slashfood.com/2009/09/11/recall-on-paula-deens-cast-iron-pans/#commentsFiled under: ,


Photo: Rachel Been
It's a recall, y'all!

The New York Times reports that Paula Deen's QVC-exclusive line of cast iron cookware is being voluntarily recalled after consumer complaints of pans shattering and cracking during heating. Meyer Trading Corporation, the manufacturer of the pans, alerted the U.S. Consumer Product Safety Commission of the issue in July, prompting QVC's recall letters to purchasers in August.

The CPSC will announce the recall on its Web site this coming Monday. Consumers may remain confident that Deen's "Butt Massage" flavoring rub is still safe for consumption.

[Via: Diner's Journal]

Watch AOL Food's video interview with the Lady and husband Michael Groover.

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]]>cast iron pansCastIronPanspaula deenpaula deen product recallPaulaDeenPaulaDeenProductRecallproduct recallProductRecallqvcKat KinsmanFri, 11 Sep 2009 14:30:00 EST'Preserved' - Cookbook Spotlighthttp://www.slashfood.com/2009/09/11/preserved-cookbook-spotlight/http://www.slashfood.com/2009/09/11/preserved-cookbook-spotlight/http://www.slashfood.com/2009/09/11/preserved-cookbook-spotlight/#commentsFiled under:


preserved
Photo: Kylecathie.com
'Preserved'
by Nick Sandler and Johnny Acton
Kyle Books -- 2009
Buy it on Amazon

As much as the recent glut of home-canning articles, blogs, hardware and bookstore kiosks would have us believe it, man cannot actually live on darling little jams and preciously put-up pickles alone. S'OK -- Messrs Sandler and Acton are here to help you halt the march of time under blankets of aspic, tubs of salt, lashings of booze, heady wood smoke and plain old air.

But if you're like me, you go straight for the pressure-canned tongue.

See what we tested and find out whether the book's worth buying after the jump.

Continue reading 'Preserved' - Cookbook Spotlight

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]]>canningcanning vacationCanningVacationcookbook spotlightCookbookSpotlightHugh Fearnly-WhittingstallHughFearnly-whittingstalljohnny actonJohnnyActonkat kinsmanKatKinsmannick sandlerNickSandlerpreservedpressure canningPressureCanningtongueKat KinsmanFri, 11 Sep 2009 14:00:00 ESTFrank Bruni and the Art of Not Being Seenhttp://www.slashfood.com/2009/08/21/frank-bruni-and-the-art-of-not-being-seen/http://www.slashfood.com/2009/08/21/frank-bruni-and-the-art-of-not-being-seen/http://www.slashfood.com/2009/08/21/frank-bruni-and-the-art-of-not-being-seen/#commentsFiled under: ,



How does a man with a price tag on his head -- or at least his face -- keep from having his photo snapped by fellow partygoers or folks out for a hefty reward? Former New York Times restaurant critic Frank Bruni explains the art of ducking the spotlight in this Skype video from Salon's Kerry Lauerman.

[Via: 'Binger turned food critic' at Salon.com]

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]]>anonymityfrank bruniFrankBrunikerry lauermanKerryLauermannew york timesNewYorkTimesrestaurant criticsRestaurantCriticssalonsalon.comskypeKat KinsmanFri, 21 Aug 2009 15:15:00 ESTThe Weight Is Over for Frank Brunihttp://www.slashfood.com/2009/08/20/the-weight-is-over-for-frank-bruni/http://www.slashfood.com/2009/08/20/the-weight-is-over-for-frank-bruni/http://www.slashfood.com/2009/08/20/the-weight-is-over-for-frank-bruni/#comments
frank bruni
Frank Bruni (left) and interviewer John Berman. Photo: ABC News "Nightline."
Restaurant devotees tuning into Wednesday night's edition of ABC News "Nightline," slavering for juicy tidbits from the upcoming tell-all penned by departing New York Times restaurant critic Frank Bruni were treated to an intimate portrait of ... uh, the poignant tale of ... OK, the dude wants to sell some books. This was his infomercial.

It's hard to blame the guy. For the past five years, the admitted former bulimic who once sported a 42-inch waistband was the most fear-inducing eater in all of New York's five boroughs, his deft, often hilarious and scathing reviews packing the power to loft or condemn restaurants' fates -- around 270 of them during his tenure at the Times -- despite his intensely conflicted relationship with food and the constant pressure to maintain anonymity by means of unflattering wigs, stick-on facial hair and fake reservation names he'd sometimes forget upon arrival at the host's stand.

In his first network interview since taking on this trencherman's task in 2004, Bruni -- publicly revealing his face on video for the first time to a national audience -- talked about his lifelong battle with overeating and the extreme, often unsuccessful measures he took to combat his epic binges.

Continue reading The Weight Is Over for Frank Bruni

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]]>born roundBornRoundfrank bruniFrankBrunikat kinsmanKatKinsmannew york timesnew york times diningNewYorkTimesNewYorkTimesDiningrestaurant criticrestaurant reviewsRestaurantCriticRestaurantReviewsKat KinsmanThu, 20 Aug 2009 09:30:00 EST