- Osteria pizza chef Jeff Michaud recently taught a workshop at Foster's Homeware on how he makes his smoky, thin pizzas (that start at $15 and go up from there). Inquirer food columnist Rick Nichols attended the class and thinks the best way to learn Michaud's secrets is through osmosis.
- We all know that salads are best tossed with a simple vinaigrette. However, we don't always think of applying those oil and vinegar emulsions to other foods. Philly chef Erin O'Shea has come up with a series of simple vinaigrettes to pull together other dishes.
- Food writer and historian Laura Schenone, author of A Thousand Years of a Hot Stove and The Lost Ravioli Recipes of Hoboken, has launched Jellypress, a website devoted to lost recipes.
- The Rush Hour Gourmet changes up the traditional Bearnaise sauce to make it lighter. The new one still uses onions and tarragon to capture the familiar flavors, but without the fat.
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
