craig-claiborne-fi

Craig Claiborne and the Invention of Food Journalism

John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

Terrugem

A Sweet History: Portugal’s Pastéis de Tentúgal

This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in…convents?

portuguese-vineyard

Portugal’s Wine Regions Get a New Look

A new map of the Portuguese DOC and wine regions has been issued by ViniPortugal. It makes understanding the intriguing wine regions of Portugal much easier.

Frank Alexandre makes a Portuguese lamb stew

Newark’s Portuguese Keep Easter Traditions Burning

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.

vinho-verde

Vinho Verde Loves The New Portuguese Table

A tasting of Portugal’s famous white wine–vinho verde–at NYC’s Astor Center was paired with food from David’s upcoming cookbook. The matches were magical.

Johnny Iuzzini

All Tatted Up

The fun, great bites, and shenanigans that went into the book party of Johnny Iuzzini, Jean Georges’ pastry chef, held at Jacques Torres Chocolate.

Port Wine Ripples

Home Port: The Douro Wine Region Calls Back its Far-Flung Citizens

The Douro, the ancient and richly historied wine region of Portugal, has a siren’s power to lure back nearly everyone who has ever had the pleasure to visit.

Two Breads

What Goes Up, Must Come Down

Why is it that you can make a perfect boule of a bread one day only to turn out something that looks like a deflated fritter the next?

bk-logo

Why I Left Advertising

David Leite is reminded why he left advertising after watching Burger King’s “Virgins” commercial.

No Knead Bread

No-Knead Bread: Your Experiences

The no-knead bread craze got David clamoring for a plump, round loaf. Cindi Kruth, a longtime LC tester, gave him some of Lexi, her 23-year-old starter. And the results were impressive

Trussed Turkey

Tying Up Loose Thanksgiving Ends

The food loop is a silicon tie that makes trussing turkeys–for dinners Thanksgiving or not–a cinch. David’s been a fan for years.

Meat Thermometer

Thickest Part of the Thigh, huh?

Even if you’re thermometrically challenged, this surefire technique for finding the thickest part of the turkey thigh resulting in perfectly roasted birds works every time.

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