Gathering around the grill to celebrate dads; Michelin-starred chefs do takeout; quarantine baking may be waning | Father knows best: 25 food expert dads share their cooking tips | Kosher, fine, flakes: A guide on how to salt the right way
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The cooking and dining landscape has drastically changed since we started planning this newsletter. However, our goal remains the same: to search through the most reputable food sources, like Food & Wine, Saveur and Serious Eats, to provide you with fresh takes on food trends and worthwhile recipes.
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Gathering around the grill to celebrate dads; Michelin-starred chefs do takeout; quarantine baking may be waning
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Whether you're celebrating Juneteenth, the first official day of summer or Father's Day (or all of the above), many of us will be firing up the grill or smoker this weekend. From classics like ribs and burgers to mixing it up with veggies and seafood, gathering around the grill is a perennially popular way to make and remember memories with dad.
If cooking al fresco isn't in the cards this weekend, takeout can still strike a celebratory note, thanks to the growing variety of upscale off-premises offerings from Michelin-starred chefs. And if you're looking to make a special meal with minimal cleanup, consider one of these one-pot meals from top chefs that can put risotto or mussels on the table while cutting down on dishes in the sink.
Baking this weekend? You may find ingredients to be a little cheaper and easier to come by, as the baking craze that kicked off during the pandemic appears to be winding down.
Grilled steak Tuscan-style with herbed polenta: Rosemary and thyme make this a perfect side to grilled steaks. CIA Foodies
Rhubarb-lime icebox pie: Ginger in the crust gives extra zing to this no-bake dessert perfect for summertime. Saveur
Country-style potato salad: Adapted from Toni Tipton-Martin's recipe in "Jubilee: Recipes from Two Centuries of African American Cooking," this is an ideal summer celebration dish. Cooks Without Borders
To savor the Southern flavors of Louisiana barbecue, try this chicory-rubbed pork shoulder with bourbon BBQ sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped or pulled.
Bottoms Up Wine & Spirits, Good Wine NYC and Bed-Vyne Wine & Spirits, all of which are located in Brooklyn, N.Y., are among a spate of black-owned wine shops across the US that run the gamut from boutiques to winemaking facility-bar hybrids, Chastity Cooper writes. Other examples from her list of 15 such shops include Boston's The Urban Grape, Baltimore's Off The Rox Wine & Beer Shop and Chicago's 1340 Beer Wine Spirits.
The Illinois Grape Growers and Vintners Alliance is pushing to make rose the state's official wine in an effort that includes virtual Zoom tastings complete with food pairing suggestions. Illinois-grown grapes "make amazing rose wine," and the number of wineries in the state has doubled over the last 10 to 15 years to today's figure of about 165 tasting rooms, said IGGVA enologist Brad Beam.
The coronavirus outbreak has spurred a surge in home baking, and CPG brands and bakeries have launched new products and programs to feed the demand, Audrey Altmann writes. The Park City Culinary Institute created a Zoom class on sourdough bread baking, General Mills and Pillsbury created home-baking content, and bakeries have created home-baking kits and take-and-bake options.
Processed food sales are on the rise, but by making your favorite, nostalgic snacks at home, you can cut out some of the bad stuff. Visit CIA Foodies for free recipes and tips.
I joined SmartBrief in 2011 as an intern fresh out of journalism school, and over the years I have covered food news from grocery to culinary.
Quarantine baking is still very much alive in my house -- as is my sourdough starter. Right now, I'm loving recipes that make use of all the zucchini that's piling up, like this zucchini bread.
Amy Sung
Since I joined SmartBrief in 2013, I have produced content on topics ranging from food retail and consumer packaged goods to the wine and spirits industry and the produce world.
I did jump on the baking bandwagon for a bit but my husband has taken over the oven lately -- he made this pain de mie yesterday and we had sourdough pizza (using a hybrid of this sourdough dough recipe and Kenji Lopez's basic New York-style pizza dough recipe) two days ago. He'll be looking for a hot dog bun recipe this weekend.
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