Want to see how far American cuisine has come in the past 40 years? Check out the Mid-Century Supper Club on Flickr, where members lovingly recreate heinous 50s and 60s dishes like hot dogs suspended in aspic and olive-studded sandwich loaf. Dishes are served in retro crockery; some are even posed in front of their inspirations, photos from vintage cookbooks and 1962 issues of Good Housekeeping.
I am particularly fond of the higher-concept items, such as the "Three Men in a Boat" - baked potato boats with button mushroom sailors and American cheese sails - or the banana "airplane" - a banana with chocolate wafer wings, flying through whipped cream clouds. Time to tie on an apron and bust out the Jello.
Peter Menzel, author and photographer of the book Hungry Planet, has a fascinating photo essay on Time.com featuring "What the World Eats" - a look at the types of food families around the world consume, the amount a typical family will spend on groceries each week, plus their favorite foods or recipes.
The difference between countries, of course, is staggering. For instance, one featured American family spends an average of $341.98 on food each week, whereas the family from Chad spends approximately $1.23. The Japanese family lists sashimi and potato chips among their favorite foods, while the Egyptians say Okra with Mutton is one of their typical family recipes.
You can view the entire slide show at Time.com, and if you are interested in reading more, Menzel's book covers 30 families over 24 countries and 600 meals.
When you want to add some variety, some spice, to your regular diet, looking to other cultures and cuisines is a great idea. Adding some curry to your usual marinade or chipotle peppers in your bbq sauce effectively constitutes fusion cuisine and opens a world of possibilities for the home cook in the kitchen. Strangely, however, not that many cookbooks promote this type of fusion. They tend to strive for either authentic, exotic recipes or for familiar fare, with the tiniest pinch of spice that serves to differentiate it from the competition. The former strategy can be intimidating to some cooks, while the latter would hardly constitute a decent exposure to a new cuisine, let alone a good introduction. One Spice, Two Spice: American Food, Indian Flavors embraces the idea of really blending flavors from two cultures, resulting in a cookbook full of recipes that manage to be familiar and different at the same time, introducing a whole new range of possibilities in a very accessible way.
The recipes are relatively uncomplicated and primarily use ingredients that can be found at the regular grocery store, as opposed to at specialty markets. Roast Lamb with Mint–Black Pepper Sauce, Curry Leaf Lime Vinaigrette, Pan-fried Black Pepper Shrimp and Mahi mahi Stuffed With Coconut Coriander Chutney are just a few examples of recipes that incorporate Indian ingredients and condiments (which play a big role in Indian food) into more familiar dishes. Author Floyd Cardoz doesn't rely on the food to speak for itself, and takes the time to explain the inspirations for his flavor combinations and the history associated with ingredients at every possible opportunity.
Redcliff American Liqueur was intended to be the "signature liqueur" of America, the US answer to Irish Baileys, Italian Amaretto, and German's Jagermeister. It is cola flavored, with a "combination of 15 secret ingredients" that include "cinnamon, lime, eight-year-old Virgin Islands rum, vermouth, vodka, bourbon bean vanilla, anise and hazelnut."
The former Seagram executive, Frank Arcella, came up with the idea and chose cola as a flavor that was representative of the US. The spirit can be taken in shots or sipped over ice, as well as used cocktails and mixed drinks, including martinis and (of course) rum and coke.
If you're wondering why you haven't heard of Redcliff, it's because it isn't very popular. New liqueurs have traditionally been slow to catch on in the US, but this one doesn't sound that good, so it's not surprising that it hasn't been a hit with consumers yet. The biggest problem is that it is reported to have a strong "lingering aftertaste" that can't be hidden with other mixers and really puts people off.
When a book goes so far as to put the phrase "from family and friends" in the title, you know it is going to be the type of book that a home cook can relate to. After all, we are generally cooking for our family and friends, aren't we? Brown Sugar: Soul Food Desserts from Family and Friendsis the sort of cookbook that makes you want to cook for your loved ones, in addition to providing you with plenty of recipes that will put smiles on their faces.
The book is about soul food desserts and is, in fact, a follow-up to the author's previous work on that subject. The recipes have been collected from all over the country, so there is no regional bias towards any specific area, but the thread that connects everything is the "homespun style of African-American cuisine sprinkled with a healthy dose of brown sugar" - and while that sounds like a metaphor, there is quite literally brown sugar in just about every recipe in the book. They are all written in a casual, friendly style and are easy to follow. Some of the recipes include Raisin Oatmeal Cookies, Orange Buttermilk Pie and Burnt Sugar Ice Cream.
Turkey is a very versatile meat that can go well with many different types of wine, but zinfandels may just be the perfect compliment to the bird for Thanksgiving. First, zinfandel is a very American wine, so it fits in well with the traditions of the holiday. They also offer a round and balanced flavor that anyone can enjoy, especially because zins often have a lot of berry flavor, which covers some of the acidity that occasional wine drinkers find slightly off-putting sometimes. This means that zin will be very drinkable for all your guests, no matter how experienced with wines they are. Business Week picked out some of the best zins to serve with any turkey-based holiday dinner, all fruity and most with interesting touches of oak or licorice that really make them unique: Ridge Vineyards Buchignani Ranch (91 pts, $24); Elyse Winery Korte Ranch Vineyard (94 pts, $30); Hartford Court Russian River (93 pts, $30); Robert Biale Black Chicken (93 pts, $34); Carlisle Tom Feeney Ranch (92 pts, $38); and Linne Calodo Problem Child (92 pts, $42).
If your family is anything like mine, you probably have at least one member of the extended family (perhaps a somewhat elderly member) who feels that Thanksgiving is no time to be messing with flavor fusions or untraditional side dishes. Relatives of this type want their turkey with gravy, potatoes, cranberry sauce and green bean casserole. Fortunately, you'll be able to find the very best versions of those sides, and many others, in Cook's Illustrated's Best American Side Dishes. In keeping with their usual style, the more than 500 recipes and the related background information is all exhaustively researched and pretty much guaranteed to turn out well. There are step-by-step diagrams and taste tests along the way to help you put forth the best finished product. And, for those not entirely inclined to stick with tradition, they provide variations and updated takes on many of the included dishes, so there will be things to please every member of the family in here. The recipes include Blanched Kale with Shallots and Cream, deviled eggs, potato salad and Savory Noodle Kugel with Caramelized Onions & Cauliflower.
The Good Home Cookbook is a fantastic all-in-one type of cookbook. It has more than 1,000 recipes and covers just about classic American recipe that you can think of, from apple pie to New England Clam Chowder.
Now, you may be thinking that there are other cookbooks that tackle this very same topic, but there is something distinctly different about this book. Its value is in how the recipes were tested. The author/editor, chef Richard J Perry, recruited more than 700 families from all 50 states to test the recipes up to 10 times before revising any problems and putting them into the book. Using a recipe in the book is similar to using a highly rated recipe on a user-supported recipewebsite, except that you don't have to sort through anything by an index to find exactly what you want.
I can personally vouch for some of the recipes in this book, since I was one of the recipe-testers, as were a number of other food bloggers. I tested about six recipes, as well as several others after getting a copy of the finished book, and had good results with all of them. The instructions are concise and the dishes are often simple, yet flavorful. Some of my favorites included: sweet potato pie, cheese bread (a must-try if you get the book) and black walnut cake. Is it obvious I went with the baking recipes?
On the off-chance than any of you were testers as well, go ahead and note the recipes you tested in the comments and any links if you posted pictures on your blog!
Fish is a meat that is really popular in restaurants, but somewhat less so at home. Those who love to fish and those who really dedicate a lot of time to cooking probably cook it frequently and might even use a moderately wide variety of fish, but most home cooks that I know tend to stick with a couple of dishes or a couple of preparations that they really like. For a fish-lover, this is a shame because there is a huge variety of fish available and an almost unlimited number of preparations for them. Go Fish: Fresh Ideas for American Seafood aims to expand the repertoire of seafood fans, introducing new flavors, techniques and possibly even a few new fish.
The dishes sound wonderful and use flavors from all over the world. They include Ricotta Tortellini with Grilled Sardines, Sea Bass Ceviche, Mussel Soup with Red Curry and Coconut and Bacon-Wrapped Hake with Chilled Artichoke Broth, to name just a handful. The only thing to watch out for with this book is that, though the recipes seem quite straightforward with their instructions, they can be more complicated than a novice cook might be used to, so this book seems to be best suited for experienced cooks looking for new ideas or those who like spending time in the kitchen on the weekends when they can devote time (without a week-night rush) to cooking a great meal.
In contrast to American consumers, who regularly request that the nutritional information be presented in the absolute simplest form possible, European consumers are now saying that they would prefer to have the calories in foods on their nutritional labels. The reason for this is not that they have some deeper understanding of nutrition than Americans, but that energy-based labeling is the most widely understood system and that many consumers would like to see an EU-wide system that does not vary from place to place. The US system seems to be their model, with the most recent drive being for foods to have "front-of-pack and back-of-pack nutrition labeling, based on a uniform list of nutrients, nutrition information per serving and the introduction of Guideline Daily Amounts (GDAs)." Once a standard is in place, then simplifications can be made or additional labeling systems added, but you can't simplify what isn't there, so shoppers will have to wait for a basic system first.
Some beer drinkers will tell you that the best place to drink beer is on the couch, with a sports game on and a couple friends around. Others will point you to their favorite after-work pub. A few will scoff at the notion of American beer entirely and advise you to pick an import, a wine or a cocktail, instead. In truth, there are a lot of great American brews and more people are realizing it all the time. If you're looking for the best, though, you might consider taking a look at the recommendations for the five best places to drink American beer from Christopher O'Hara, author of Great American Beer: 50 Brands that Shaped the 20th Century. His picks include: the Ironworks Barbecue in Austin, Texas; Blue and Gold Tavern in New York City; Straub Brewery in St. Mary's, PA; St. Nick's Pub in Los Angeles, CA; and Axel's Inn in Milwaukee, WI.
Of course, given the number of brewers in the country, there must be far more than five great ones. It never hurts to have a jumping off point if you're going to hit the road (not while drinking, of course), to track them down.
Nearly extinct at the turn of the twentieth century, buffalo currently number about 400,000 in the U.S. and Canada. Europeans were to blame: trophy hunting, sport hunting, plain slaughter. For Native Americans though, bison were the perfect compliment on the prey side of a predator/prey relationship as they provided not only nutritious meat and organs, but, as most people know, no part of the animal was wasted. Shelter, sewing material, weapons were all made from what wasn't eaten.
As to what was eaten and why you ought to consider buffalo now: it is lower in cholesterol than other meats, not to mention calories. Buffalo meat is also higher in protein than very lean beef, and pork, and nearly equal to skinless chicken breast; it is lowest in fat of all the common meats. Buffalo burgers, steaks, even prepared fajitas are now easy to find in most supermarkets. You can order from any number of sites online. I have eaten many a buff burger and even tried a buffalo pate. One thing I could never stomach was Rocky Mountain Oysters, but I've known folks with progressive palettes that savor these delicacies...
Buffalo meat is quite lean, so be aware to baste often and cook at low heat when roasting or BBQing a large cut. I recommend thin tenderloin steaks with garlic, onion, dill, and olive oil. You can even find organically raised buffalo to boot.
Tyler Florence, the popular Food Network host is teaming up with Applebees to "inject a youthful flair into an already outstanding menu," meaning that the restaurant that is primarily known for its family fare is hoping to attract diners in a different age bracket. The pairing makes sense since Florence's shows are geared towards a younger audience of less experienced cooks moreso than some of the network's programs. He is also known for helping to introduce home cooks to new ingredients and techniques in a familiar setting, which may make the new menu items he helped design more appealing. They include Penne Rosa with Sweet Italian Sausage; Herb-Crusted Chicken Topped with Italian Country Salad; Crispy Brick Chicken (a small flat-grilled chicken) with Warm Spinach Salad; and a Bruschetta Burger, which is a burger on focaccia, topped with a pesto and bruschetta mix.
Florence will also be feature in the chain's ads and will have a photo in their menus. The new foods will be available in mid-September.
CalorieLab has just released a list of the fattest states in the country for 2006. Their research reveals that Mississippi is the fattest state, where approximately 29.5% of the population is obese based on a three year statistical average. If the statistics are extended to include the overweight population, as well as those who are obese, the results show that over 2/3 (67.3%) of the state's residents are either overweight or obese; Mississippi is the only state to have that dubious honor. Following close behind in the obesity count are Alabama, West Virginia, Louisiana and Kentucky. Colorado is the leanest state, followed in no particular order by Hawaii, Montana and a handful of the New England states.
The data was gathered from the Behavioral Risk Factor Surveillance System database from the Center for Disease Control and Prevention, which reveals some very interesting information about some of the factors that contribute to obesity, such as diet, nutrition and physical activity levels. For example, only 16% of adults in Mississippi eat the recommended 5 servings of fruits and vegetables per day, compared to 29% in California and 30% in Vermont.
Fruit and vegetable intake is not going to turn the tide against obesity, especially considering that every state except one (Nevada) saw an increase in the percentage of the obese population over the last year. Diet does, however, play a large role in health and gradual changes in daily eating habits, as well as physical activity patterns, could change some of these numbers over time.
The New York Times tried, rather sadly, to take a sort of road trip with their food section this week. The Sterns, the founders of Roadfood, know what road trips are and they involve more than two hours of driving. Over the last 25 years, they have driven more than 4,000,000 miles of road around the country and eaten more than 72,427. That is some serious road tripping. For a sneak peek into some of their finds, check out this column they did for Conde Naste Traveler that highlights 20 great food finds around the country. It may take more than a day to get to some of these places, but you'll have at least as much fun on the journey as you will at the destination. Hot spots and good eats include:
Redcliff American Liqueur
Turkey is a very versatile meat that can go well with many different types of wine, but zinfandels may just be the perfect compliment to the bird for Thanksgiving. First, zinfandel is a very 
The Good Home Cookbook
In contrast to American consumers, who regularly request that the nutritional information be presented 
Some beer drinkers will tell you that the best place to drink beer is on the couch, with a sports game on and a couple friends around. Others will point you to their favorite after-work pub. A few will scoff at the notion of American beer entirely and advise you to pick an import, a wine or a cocktail, instead. In truth, there are a lot of great American brews and 
Nearly extinct at the turn of the twentieth century, buffalo currently number about 400,000 in the U.S. and Canada. Europeans were to blame: trophy hunting, sport hunting, plain slaughter. For Native Americans though, bison were the perfect compliment on the prey side of a predator/prey relationship as they provided not only nutritious meat and organs, but, as most people know, no part of the animal was wasted. Shelter, sewing material, weapons were all made from what wasn't eaten.
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
