Every week, I compile a short list of food items on the Internet that made me hungry, curious, confused or all of the above.
To freeze or not to freeze?
Freezing food is a great way to take advantage of a local harvest, keep inventory in stock and have components of a meal ready when you are. But do you know which things should never go into the deep freeze? Check out this article from Mother Nature Network to find out which items will lose nutritional value and, worst of all, turn to mush. Hint: Your signature spaghetti dish doesn’t make the cut.
Learn the big six types of food on the “no freeze” list >>
A different kind of challah
News flash: Challah doesn’t have to be sweet. With Hanukkah happening now, it’s the perfect time to explore savory variations on the traditionally fluffy, egg-rich bread that’s central to so many Jewish holidays, not just Hanukkah. The New York Times explores alternative challahs that feature sesame, caraway and cumin seeds.
Check out the savory cousins to traditional challah >>
Avoid common banh-mi blunders
So much emphasis is placed on authenticity when developing certain iconic menu items. The banh mi, a Vietnamese sandwich with French influence, is no exception. The components—the right bread, the protein and the toppings—deserve special attention when you’re looking to create a true classic version of the sandwich. Epicurious has all the details.
Make sure you avoid the pitfalls >>
Contact Tara Fitzpatrick at [email protected].
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