The Food Network Kitchens offer for your perusal eleven trends that will define the coming year in food. Check back here tomorrow for another installment, and then visit Cooking Channel’s Devour for the rest of the list.
And if reading about these trends makes you hungry, you’re in luck. This year they’ve distilled (or rather mashed up) the predictions into emblematic recipes, thus giving you an opportunity unique among year-end forecasts: The chance to eat the predictions! Up first: Southeast Asian Black Kale Tacos (with a bit of Pork Belly). If these recipes are any indication, the year 2011 is going to be a delicious one. Bon appétit! Now for today’s two trends…
Tacos, Authentic to Eccentric
In 2011 chefs will do for tacos what they’ve spent the last several years doing for burgers, hot dogs, pizza, and sandwiches: that is, raising the quality of ingredients, and lavishing high-end technique and creativity on a popular food. Get ready for celeb-chef taquerias, wild fusion taquerias (look for many more Asian/Mexican mashups), locavore-friendly taquerias, hyper-authentic regional Mexican taquerias and many, many more.
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It’s award season. The Oscars are coming up, the Emmys, the Academy Awards, Grammys, Golden Globes, Tonys . . . the list of award shows honoring the best movies, shows, actors and musicians is seemingly endless. But what about the best food people of the year? Your favorite TV and internet stars will hit the red carpet this year, too, at an awards show just for tastemakers — food and fashion, that is.
You can get the full list of nominees and presenters on Tasty’s website, but some Food Network stars being honored include:
Official Honoree, Outstanding Passion: Guy Fieri
Nominated for Best Food Program, Television: Diners, Drive-ins and Dives
Nominated for Best Food Travel Series, Television: Diners, Drive-ins and Dives; The Great Food Truck Race; Throwdown with Bobby Flay
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- Our newest star spices up holiday gingerbread with gentle Indian flavor.
It’s time for 12 Days of Cookies, FoodNetwork.com’s annual cookie swap. Each day visit us here on the Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give – or keep – from favorite Food Network chefs. Then stop by Cooking Channel’s blog for great takes on holiday baking from Cooking Channel chefs and Food People alike – cookies by the dozen to celebrate all season.
Ginger and garam masala are a natural fit in savory Indian cooking, so why not in a cookie? And any sweet decked with chocolate is sure to be a hit (just ask Ms. Deen about Day 1′s cookie).
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- Food Network's new In the Kitchen app is available for iPad, iPhone and iPad touch.
Some things every home cook needs, whether you’re a novice or a pro: measuring cups and spoons, a good set of pots and pans, a kitchen timer and trusted recipes. Great news — the last two are available in a new Food Network mobile app for the iPhone, iPod Touch and iPad that you can hold in your fingertips (while using your pots and pans). Read more »
- New York State’s New First Lady of Food: Sandra Lee
Sandra Lee is ‘First Lady’ of Food: With the election of her longtime companion, Andrew Cuomo, to the governorship of New York, Food Network’s own Sandra Lee has become New York’s First Lady of Food. AM New York imagines what the victory celebration might have looked like, including this lasagna and a tasty doughnut tree. [AmNY.com]
Chicken-Powered Cars: Tyson chicken factories are turning chicken fat into diesel fuel for cars, trucks and possibly airplanes. And you thought chickens couldn’t fly. [wsj.com]
Pumpkins are Flying in Delaware: This weekend marked the 25th Annual World Championship Punkin Chunkin Contest in Delaware. Participants competed with a variety of air cannons, catapults, human-powered devices and other launching mechanisms to see which could throw a pumpkin the farthest. [Delawareonline.tv]
San Francisco bans Happy Meals: In an effort to curb childhood obesity, the city of San Francisco has voted to ban kids meals that are sold with toys unless they conform to a set of nutritional guidelines. Will healthier meals make happier kids? Tell us what you think. [LATimes.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.
- Chocolate-Stout Cupcakes with cream cheese frosting, decorated with sanding sugar and gummy candy. Photo: Michael Buffardi
Just as important as the question, “What are you dressing up as for Halloween?” is “What are you dressing your cupcakes up as for Halloween?” Take a break from your last-minute Halloween prep and get inspired by some of the best-dressed Halloween cupcakes out there.
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- Next Iron Chef Judge Donatella Arpaia looks relaxed--but she's in the midst of super-busy times.
No matter how you slice it, this is an exciting moment for New York City restaurateur Donatella Arpaia. Doors opened this past week to her eponymously named pizzeria, Donatella, and Sunday starts her reprise run as a judge on the new season of The Next Iron Chef. “Donatella is my most personal project to date–it’s the first to carry my name. I wanted to create a rustic but glam environment and to use authentic ingredients,” says the attorney-turned-culinary-mogul and author of Donatella Cooks. “For some time I’ve wanted to go back to my roots, so I traveled to Naples and had in mind that I wanted to make the most authentic Neapolitan pizza possible.”
Donatella and her chefs traveled to Naples, where she spent summers in her youth, returning with tried-and-true artisanal techniques, ingredients (Caputo flour for the pies), and volcanic salt, sand and rock from Mount Vesuvius for the gilded wood-firing oven. It’s early, but her efforts are paying off with a big dose of attention to her plate-sized pies and antipasti (see for yourself at Zagat, Eater and Slice). “I didn’t really understand that other people are as obsessed with pizza as I am,” she says.
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- According to our Facebook fans, everything's better with bacon. Even cupcakes.
We asked for it, and you delivered, with gusto, the wackiest flavor combos you crave. Some pairings were surprising, to say the least (shaved ice with sliced avocado and chocolate sauce on top? Really, Shannon Wahyudi?), but some sounded pretty good to us, like Tracy Schadler‘s salami and honey-walnut cream cheese on rye sandwich, Sara Beth Hanson‘s gouda, pear and anchovy on a Triscuit idea, or Mary Jefferson Rabon‘s pancakes and syrup served with a side of cheddar. A few were quite simple, Larry Marshall‘s favorite, for example: Hershey bars and beer. More still were elaborate – Donna Malarsie offered up her (healthy) crave-worthy recipe: Quinoa with feta, toasted almonds, orange pieces and dried cranberries tossed with a shallot, dijon, olive oil, lemon dressing, and Bill Hughes made us drool a bit thinking of his Smoked Coffee and Mignonette Pepper-Crusted Leg of Lamb.
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For this librarian’s money the must-read article of last week was Adam Gopnik‘s brilliant, lyrical meditation on the pull of cookbooks and what they teach us about desire and disappointment. Though Gopnik at times risks overburdening the cookbook with significance (“Anyone who cooks knows that it is in following recipes that one first learns the anticlimax of the actual, the perpetual disappointment of the thing achieved.”), his essay got me thinking about why it is that this deep into the digital age, with old media fast collapsing around it, with the proliferation of blogs and unending flows of free content/recipes/instruction, the cookbook — the kind you can touch and stain and dogear and shelve, the object -- endures, a bright (i.e. profitable) spot in the beleaguered world of book publishing. And it seems to me that cookbooks have held up so well because as books go there is something fundamentally different about a cookbook. It’s an obvious point, but it’s not simply that a cookbook is also a sort of manual, a tool (plenty of self-help guides fit that description), or that a high percentage of cookbooks are purchased as gifts (it’s tough to wrap a bow around an e-book).
The difference, I think, is not in the uses the cookbook is put to; it runs deeper and relates to how a cookbook is, or rather is not, read. Because in a way we don’t read cookbooks so much as we reread cookbooks. Unlike other forms of printed matter, we return to cookbooks again and again. And in the process a relationship forms, an intimacy results. We need cookbooks on our shelves because their presence matters, because their materiality is a form of companionship, and because nothing the digital age has come up with confers presence, offers a person something they can form an attachment to. Respected newspapers my close, beloved magazines may shut down, but cookbooks, I suspect, won’t be going away any time soon.
Jonathan Milder, Research Librarian