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Friday Bread Basket 11/11/22

more baguettes for Serious Eats Welcome to the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain. Today is my mom’s birthday, so everyone wish JoAnn…

11 Nov 2022
Wordloaf by Andrew Janjigian
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Lemony Chickpea Soup with Frizzled Shallots & Herby Oil

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, thoughts, and faves in your inbox every Tuesday…

30 Nov 2022
good mood food by Carina Wolff
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Where to Eat and Drink During Miami Art Week

Stone crabs are an edible work of art. Photo courtesy of Joe’s Stone Crab Miami Art Week is here — that time of the year when you get invitations to events that sound like SNL’s Stefan turned into a PR…

29 Nov 2022
Broken Palate by Broken Palate
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The Kitchen and I Are Not Always Friends

Red Lentils and Fennel Over Toasted Flatbread Triangles, Photo: Jim Henkens Wow. After cooking a…successful—I should say, I was really pleased with it!—Thanksgiving meal and consuming so much rich food…

29 Nov 2022
The Bittman Project by Double B Publishing
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Featured Publication
Three Things

Greetings eaters and readers! Hope you all had a rich and chaotic holiday. I spent Sunday morning doing my Thanksgiving 2023 self a big favor: cutting and pasting every single recipe we used into a word…

29 Nov 2022
Dinner: A Love Story by Jenny Rosenstrach
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Is White Lotus the New Sideways?

Photo: HBO It’s a lovely day for a Sicilian wine tasting in the latest episode of HBO’s comedy-thriller The White Lotus. Cam and Daphne—the wealthy, beautiful, sketchy, potentially psychopathic couple—…

29 Nov 2022
EVERYDAY DRINKING by Jason Wilson
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‘Tis the Season: Stupid-Easy & Festive🎄Holiday Appetizers - No. 171

Laurie’s Goat Cheesecake with Pesto, Fig Preserves and those pecans. HOLIDAY PARTY APPETIZERS ARE LIKE WE ARE—brilliant or dead boring. I’m sure you are incredibly festive. Your houses and apartments are…

29 Nov 2022
Anne Byrn: Between the Layers by Anne Byrn
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What we ate for Thanksgiving...

Diasporican is for sale almost everywhere books are sold. If you don’t want to purchase from a conglomerate (because they actually discount the book and that low key makes it harder for me to reach the…

29 Nov 2022
illyanna Maisonet's Newsletter by illyanna Maisonet
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Jane Goodall: Chimps have a food culture, too. Plus José's fave holiday dessert.

I cannot believe who we have on the show today…a woman who needs no introduction. The great—the only and the one—Jane Goodall. Jane’s work changed the way we see the natural world. She was the first to…

29 Nov 2022
Longer Tables with José Andrés by José Andrés
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Beard Deadlines, Relief endtimes, Duckhorn gone, Onwuachi home, and more...

Hello Tuesday, And hello champagne season! We had an epic Thanksgiving weekend here in Hong Kong. Three mostly traditional Thanksgiving dinners in a row on three different nights with three different groups…

29 Nov 2022
Family Meal by Andrew Genung
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#124: Potpourri

After the dream that left me feeling somewhat alone, I can’t thank you enough for the wonderful words you sent in comments and emails. They were truly a balm to my soul. The pandemic years, both during…

29 Nov 2022
Kate McDermott's Newsletter by Kate McDermott
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Recipe of the Day - Carrot cake

You might be thinking, "Carrots in cake?" Yes, carrots in cake. This recipe is really good. Get the recipe

The Flavor Files Holiday Gift Guide🎄

Hi Friends, Now that Thanksgiving is out of the way, it’s time to think about my favorite holiday of the year, Christmas. Welcome to my Holiday Gift Guide for The Flavor Files. I’m sharing my favorites…

29 Nov 2022
The Flavor Files by Nik Sharma
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Take That Pecan Pie Syrup and Make…Wait, a Mai Tai? Yes. A Mai Tai!

The Thanksgiving holiday is over. But if you made last week’s Pecan Pie Syrup for the Pecan Pie Flip, you may still have some syrup left. Like Thanksgiving dinner, holiday cocktails often produce leftovers…

28 Nov 2022
Cocktails With Suderman by Peter Suderman
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Gift Guide 2022

It’s that time of year again! As a person who likes when things have style and function, I like to give gifts that I would also like to receive. They are often items with meaning and purpose. In sitting…

28 Nov 2022
The Love List by Emma Lovewell by Emma Lovewell
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November cooking class! We are making....

Sadly, November’s Potato Series™️ has come to a close with but we are going out with a bang and making some gnocchi together for this month’s cooking class which will be on Wednesday, 11/30 @ 7:30pm. I…

28 Nov 2022
Food Lover's Dispatch by Emily Fedner
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Sandwiches at the beach

Hello from sunny Santa Monica! I walked on the beach yesterday with Molly and was tempted to jump in the ocean. Being by the water is so calming and I feel extremely lucky to get to spend time here. I…

28 Nov 2022
This Needs Hot Sauce by Abigail Koffler
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The Undeniable Superiority of the Chicken Thigh

I bought my first grill a few months ago: a Weber Spirit II. Though I love to cook, I am resistant to “project cooking,” or anything that takes too much time. Because I’m not much a meal planner, I like…

28 Nov 2022
A Small and Simple Thing by Brooks Reitz
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Stir-fry udon noodles with pork and cabbage and live your best life.

Hey everyone, Hope you all had great Thanksgivings! Mine was jam-packed with activity since I have a niece and nephew in Boca who love their gay uncles and wanted to go to to the petting zoo and the beach…

28 Nov 2022
The Amateur Gourmet Newsletter by Adam Roberts
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