The real-life blogger behind ‘Ruth Bourdain,’ a hilarious Twitter mashup of ex-Gourmet editor Ruth Reichl and brash TV foodie Anthony Bourdain, dishes on keeping a secret so well.
The truth about brisket is that your bubbe’s is probably the best. It’s probably better than my bubbe’s, and better than your neighbor’s bubbe’s, and while no two brisket recipes are the same, we’re all right when we say our briskets are the best. Past that, there aren’t a whole lot of definitives — even the terminology can get a little shady — which is exactly why putting five brisket aficionados on stage to talk about the comfort meat was more than fascinating.
Spanish cuisine is at a critical moment. Ferran Adrià, arguably the world’s most influential chef, will close his historic restaurant, El Bulli, July 30 to start a culinary foundation and think tank. The restaurant, which puts humor, illusions and even irony on the plate through the use of molecular gastronomy and other remarkable cooking techniques, did more than make waves in the world of Spanish food — it pushed the limits of cuisine around the globe. “Spain has transformed itself into the world’s effervescent center of gastronomic creativity,” noted cookbook author Claudia Roden writes in her new book, “The Food of Spain.”
In the world of Jewish food, the iconic deli and the sustainable food movement seem like strange bedfellows. But in a post-Alice Waters world such is no longer the case, at least according to an article by Julia Moskin, “Can the Jewish Deli Be Reformed?” in today’s New York Times.