"bubble tea" news and stories

Happy National Tapioca Day!

Like tofu, tapioca -- that starchy material extracted from yuca root -- is another acquired taste in terms of texture. Available as granules, pellets, flakes, starch or flour, tapioca is most popularly served in pearl form, used predominantly in puddings, and is sold as both instant mixes and prepackaged pudding flavors.

After taking off in Southeast Asia some 15 years ago, tapioca has swept the country as the trendy "bubble" or "boba" tea over the last few years. Bubble tea is but a small niche though: Tapioca is a versatile cooking ingredient. Take example from La Tartine Gourmande's Coconut Tapioca with Berry Compote, Grapefruit and Crumble (at left) for inspiration.

How do you use or enjoy your tapioca? Share tips in the comments!

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Bubble tea. Photo: Ben + Sam, Flickr

• Fruits, flavored syrups, and those little tapioca balls make bubble tea a refreshing summer beverage.
• The Embury cocktail lounge boasts Fred Sarkis -- a traditional bartender who crafts his cocktails with old-school flair.
• Another business falls victim to economic woes as Pittsburgh's upscale Wine Loft files for Chapter 11.
• Café Obscura wins dedicated followers with vegetarian fare like toasted cheese.
• A look at Pennsylvania's farmers' markets -- from pick-your-own organic vegetables to hen houses.
• The unusual weather extends the local strawberry season.
• Obama's administration takes a step toward improving food safety regulations via a new food safety proposal.
• Recipe: Charred Thin Asian Pork Chops

The snapping claws of a red lobster. Photo: Simon Goldenberg/Flickr

• Did you know that lobster was once a low-class food? As prices for the crustacean drop, the Courant shares history, tasty recipes and a slew of delectable pictures.
• What makes the perfect guacamole? Alfonso Martinez of Hartford's Monte Alban knows, and shares authentic Mexican tips and a recipe.
• Tapioca balls bubble up in Connecticut ice tea.
• Norfolk's Infinity Music Hall adds a bistro that serves everything from mussels to tenderloin.
• Policing the Produce: Sneaky farmers get stopped when they try to slip international goods into the local fare at farmers markets.
• Recipes: Grilled Shrimp with Avocado Salsa, Easy Applesauce Cake and Lemon Chicken Tagine, Grilled Trout with Vegetable Chop and Grilled Sirloins with Gorgonzola, Red Onions and Rosemary.

• A review of cookbooks for kids: the good, the bad and the downright ridiculous
• How can bubble tea get any better? When it's spiked.
• Indulge in the farmers markets of San Fran
• Bittman shows us how to stuff a chicken breast
• Drool over these ultra-modern kitchens
• Attention foodies: ave you seen this website?