Must-Reads

 
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1. GREEN PARTY

The New York Times did a deep investigation into a matter of great importance this November: “How to Cook Brussels Sprouts”. But seriously, this is one in-depth look at this vegetable, and will set you up for two seasons of side dishes.  

 

2. CHANGING TASTES

When winemakers in Burgundy began to notice their white wines were prematurely oxidizing, it was viewed as something of a crisis. Ten years later, Punch examines in “A New Era for White Wine” how vintners all around the world have been able to turn it instead into an opportunity.  

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3. FOOD AS ART

Del Posto, the only four-star Italian eatery in NYC, is twelve years old—enough time to release their greatest hits. Town and Country presents some of the artistic photography and recipes in “The Del Posto Cookbook is a Collection of Polished Recipes for the Home Cook.”

 

4. PASTA TO PLEASE

In“Make this Bucatini, Remember the Virtues of One-Pan Pasta", Food52 writer Alexandra Stafford reminds us that the one-pan phenomenon is more than about doing fewer dishes (although there still is that); it’s also about the wonderful alchemy that happens between olive oil and starchy cooking water.

 The Bitter Southerner© 2013
 
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5. ROB’S REFRIGERATOR

Ever wonder what a chef’s home refrigerator looks like? Toronto Life takes us “Inside the Kitchen of Buca’s executive chef Rob Gentile”, which is uniquely stocked up right now as he and his wife prepare for a soon-to-arrive baby. 

 
 
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