Here's something new for Passover: deep-fried gefilte fish is popular among Jews in the U.K.
An online petition seeks to draft New York Times restaurant critic Frank Bruni into the Twitter universe.
Cheese shops are stocking up on roquefort, chocolatiers are hoarding chocolates, and even Ikea is stockpiling lingonberries in the face of looming tariff hikes on gourmet products from Europe.
If there was one thing that stood out for me from the New York Times' recent battle of the budget dinner parties, it was the creamsicle floats which Julia Moskin made for her dessert.
The recipe, which comes from L.A. chef Suzanne Goin, is barely that -- just a combination of three ingredients: vanilla ice cream, fresh tangerine juice, and seltzer.
I loved the way the tart flavor of the tangerine juice was offset by the creamy vanilla ice cream (store-bought in my re-creation, though the recipe calls for homemade).
The complete recipe (which serves 6) is available online at the Times website.
To make a single serving, add one scoop of vanilla ice cream to a glass with approximately 1/2 cup fresh tangerine juice (about the juice of two tangerines) and top with seltzer (be careful, it foams up). Serve with a straw and a spoon.
The recipe got me thinking about other juice/ice cream combinations that might make for delicious floats. If you have any suggestions, leave a comment below.
twe⋅ci⋅pes (noun): Extremely abbreviated recipes, published via Twitter, that provide cooking instructions in no more than 140 characters.
The Observer reports:
"There is a growing trend for people, including some leading chefs, to create micro-recipes - a single paragraph that tells users how to make an entire starter, main course or dessert - then transmit them via Twitter."
The concept is the basis for Twecipe, a new service and upcoming iPhone app that provides recipes via Twitter in response to queries with lists of ingredients.
Ten things food bloggers should consider when choosing an ad network.