Food News

Recipe from Gourmet

Recipe from Epicurious

This morning I tweaked a recipe and I wasn't even cooking. I was reading Twitter (as I do every morning after reading The New York Times, Google Reader, and checking Facebook) and I saw my friend Elise Tweet about her beet hummus. I clicked to the recipe (see here) and then I Tweeted to her: "Have you considered adding horseradish to your beet hummus? I wonder if that'd work?" She Tweeted back: "love the idea of adding horseradish to the beet hummus. yummmmmmm." That's what's known as a Tweet tweak and it's just one example of the many tweaks I've been tweaking, lately, in my newfound life as a recipe tweaker.... Adam Roberts http://www.amateurgourmet.com/

Recipe from Bon Appétit

Many Tunisian cooks add tuna to their omelets, but it’s important to make sure yours is packed in oil.

This Italian frittata is delicate and easy to make.

Recipe from Bon Appétit

April Bloomfield--the chef of The Spotted Pig, the late John Dory and now The Breslin--cooks bold food. That's what everyone loves about her; her food is never, ever boring. It's the metaphysical opposite of the boiled peas and carrots you remember from your middle school cafeteria. Her peas and carrots, if she ran a middle school cafeteria, would be browned and salted and spiced and acidified. Kids would be so energized by them they'd stop beating each other up, earn straight As and all go on to win Noble Peace Prizes. That's the power of food cooked by April Bloomfield.... Adam Roberts http://www.amateurgourmet.com/

Recipe from PARADE

Recipe from Gourmet

My mom loves Regis Philbin. Growing up, she'd watch Regis & Kathie Lee religiously; she even once went to a shopping mall, somewhere on Long Island, to get Kathie Lee Gifford to sign a copy of her book. These days, she and my dad Tivo Regis and Kelly in the morning and watch it at night. I'm a View man myself (though Whoopie is no Rosie; I miss the compulsively watchable hysteria of Rosie vs. Elizabeth) but once I went to a taping of Regis & Kathie Lee, almost ten years ago, because my friend Dana was Harrison Ford obsessed and he was the featured guest. Why am I telling you all this? Because if you'd asked me last week, "Who are the last two people you'd expect to have the key to unlock the mysteries of one of New York's greatest cookies" I would not have said "Regis Philbin and Kelly Ripa." And yet, thanks to this post on Eater New York, it became evident last week that if I wanted to make Momofuku Milk Bar's compost cookies at home, the recipe was right there on Regis & Kelly's webpage.... Adam Roberts http://www.amateurgourmet.com/

New robots serve and cook food, and, in the process, act as good-will ambassadors for a more automated future.

Virtually unknown outside the Amazon two decades ago, açaí is now an international celebrity, thanks to the antioxidant craze.

At a Middle Eastern restaurant in Bay Ridge, Brooklyn, a lively, happy scene set beneath clouds of mint and garlic scents.

Baking the same loaves daily — firm and wet, kneaded and not — to find out whether less work makes a superior bread.

A rich, deep, full-flavored chickpea stew perfect for a fast dinner on a cold night.

This tiny Taiwanese spot on the Lower East Side is the latest contender in the pork-bun wars.

A panel conducted a blind tasting of 20 Belgian-style golden ales.

Ravioli, kreplach and dumplings — all are dishes that pair chopped meat with a starch.