Friday Food Links (4/12/13)

I took that picture last week from my car window while driving through Atwater Village and though Instagram amped up the color just a tiny bit, I’m still really proud of it. All of that pink from the tree and the blue from the house? Maybe I should retire and become a professional Instagrammer of people’s houses and trees.

In the meantime, I’ve blogged up a storm all week and don’t feel the worse for wear. Maybe that’s because all of these posts were really fun to write. And not only have I been blogging up a storm, I’ve also been bookmarking up a storm in anticipation of this Friday round-up. So buckle your seat belts, I’ve got lots of links and videos to share with you.

* My friend Luisa Weiss (aka The Wednesday Chef), who also does her own Friday round-up (and who linked to my edible flower post today, thanks Luisa!) shared a recipe for Lisa Fain’s Tex-Mex Meatloaf with Chipotle-Tomato Glaze that I bookmarked because I’m always looking for an off-the-charts meatloaf recipe. This looks like it could be it.

* We also have to credit Luisa for Re-Tweeting a link to this awesome desktop wallpaper by Julie Lee. It’s now my desktop image and though slightly feminine, I’m owning it. Here’s a taste of what you’ll find when you click:

* The James Beard Foundation is awarding Cecilia Chang the lifetime achievement award and the 2013 Pebble Beach Food & Wine Festival made this video in tribute to her featuring Thomas Keller, Gary Danko, and Daniel Boulud. If you don’t know anything about her, take some time to watch it.

* A lot of people this week linked to this Guardian article about the rise of coffee pod machines. I was shocked, writing my cookbook, how many chefs have these coffee pod machines in their homes. Lidia Bastianich has one! The thing is at the very top end, they produce what looks like a coffee shop quality espresso. But wouldn’t you rather grind your own beans first? I do that with coffee at home and I think it makes a big difference.

* The IACP announced its 2013 winners this past week (congrats to Deb, who won the Julia Child Award, and to Food52 for winning best culinary website) and reading the list of winners led me to Saveur’s fabulous Master Class videos which won Best Short Video series. That link will take you to Andre Soltner making Bacheofe. Funny story about Andre Soltner, the legendary chef from Lutece: I tried to get him to cook with me for my cookbook and left a message with his people. One day I was sitting at Joe in the West Village and my cellphone rang. “Hello?” I said. “It’s Andre Soltner,” said the voice on the other end. I sat up straight in my seat (it’s the equivalent of Leonard Bernstein giving a young composer a call). Turns out he’d just had surgery and couldn’t do the book. But it was a real thrill to talk to him and, I have to confess, I saved his number in my phone.

* Here’s a video showing you how to scramble eggs in their shell. Why would you want to do this? I don’t know.

* The lovable Dorie Greenspan offers up a recipe for NUTS to make when guests are coming. I’m going to give them a go.

* Katie Workman writes a touching, moving tribute to her dad Peter who died earlier this week. (See my post about it here.)

* The documentary filmmaker Les Blank also died this week and that led me to this clip from his food-focused movie Garlic Is As Good As Ten Mothers, which features a young Alice Waters talking all about garlic.

* If you’re into golf and/or pimento cheese, you may get a kick out of this story: A Sandwich Stumper at The Masters. (via Kim Severson)

* How can there be a vegetarian butcher shop? Watch the video.

* Finally, here’s a funny post from Buzzfeed Food: The Definitive Ranking of Vegetables from Worst To Best.

4 thoughts on “Friday Food Links (4/12/13)”

  1. Haha I love the idea of retiring…though would that mean no more food posts? If so. Not such a good idea! (So we might end with: I really like this shot!!)

  2. Your Andre Soltner story reminded me of my own. Many years ago I attended a one-session class he taught at a local cooking school. I didn’t know then about addressing someone of his stature as “Chef”, and just blurted out a question starting with “So Andre…” In retrospect, I am mortified, but he was so gracious and laid back he didn’t even blink before answering..

Let's dish!

Scroll to Top