Subscribe to The Food Section

Newsletter We recently revamped The Food Section's email newsletter to now offer three different newsletter options: A weekly round up of stories published on the site, a weekly announcement of upcoming food and wine events, and a daily digest of posts, emailed daily to your inbox.

Subscribe to one (or even all three, if you are so inclined) by clicking here.

Inevitably, there may be some bugs and dropped subscriptions in moving over to the new newsletter service. If you are an existing subscriber but did not receive a newsletter this week, you may need to subscribe again.

Please contact us if you have any trouble subscribing, feedback, or suggestions.

 


The New York Times Ate My Slogan

You may have noticed that The Food Section logo looks a little scantily clad. Gone is the subheading/tagline "All the News That's Fit to Eat," a parody of the New York Times' famous slogan, "All The News That's Fit to Print."

Mastheadillustration Two days ago, I had the surprise of receiving a cease and desist letter from the New York Times demanding that I immediately remove the "All the News That's Fit to Eat" tagline because, in their words, the "use of this similar slogan capitalizes on the good will and reputation associated with the Times's trademark and constitutes trademark dilution and infringement."

Read More >

 

 


Looking for More Appetizers?

As of March 25, the Appetizers have been folded in with the main The Food Section site.

If you are looking for archives of Appetizers published before this post (3,836 in all!), you may find them at the following link:

http://www.thefoodsection.com/appetizers/

 


New Additions to Our Menu

You may have noticed things look a little different around here.

We've redesigned the site to make it a little less cluttered and also enable some new functionality. You might notice, for example, the nifty new gallery of "Shopping List" posts that scrolls through recent posts on products and books. Additional new site features -- including a revamped "Agenda" -- will be rolled out over the next few weeks.

Do you have feedback? In particular, is something not working correctly (the comments, for example, seem to be a little screwed up for the time being). If so, please let us know.

 


The Food Section: Now "Jersey Fresh!"

Anya

So, after a summer sabbatical from publishing, we've resurfaced to post a brief update from our new home in Maplewood, New Jersey. The town (about 35 minutes from Manhattan by train) is sort of a suburban Park Slope-in-exile, with colonial houses instead of brownstones.

We're slowly acclimating to our new surroundings, enjoying the weekly farmer's market (whose small, but impressive bounty can be seen in the snaps below), and facing the typical ordeals of first-time homeowners, from a broken dishwasher and leaky faucets to tackling landscaping . . . speaking of which, any idea what kind of herb Anya is sniffing above (which has overtaken a good chunk of our garden)? It looks and smells like mint, but tastes awful.

We're picking up and leaving soon for a quick trip to Las Vegas and San Francisco. Upon our return, The Food Section will return to its regular diet of postings, including the occasional foray into the wilds of the Garden State.

Melon

Basil

Corn

Okra

Tomato

 


Press Sighting: Recipics

Recipics
A formula for cooking: I (ingredients), M (measurements), T (tools), A (actions), and D (duration).

Sunday's T Living, the New York Times Style Magazine, includes a brief article I wrote about "recipics," recipes transformed into wordless diagrams. Graphic designer Lauren Bugeja started creating these recipes constructed of pictograms while she was a student at the University of Technology in Sydney, and is now developing the concept, in collaboration with designers Thomas Ashelford and Greg Turner, into a website for sharing recipes (with and without words). Lauren has posted a set of her original recipics on flickr, including instructions for making roast chicken, fig and honey sauce, and panna cotta. She says that her recipic for pancakes is the most popular.

Image: Lauren Bugeja.

 


TFS at Epicurious

Epicurious2

Epicurious.com editor-in-chief Tanya Wenman Steel has headed out of the country on vacation, and in her absence, she has graciously asked me to step in as guest blogger for the week at the epi-log. Stay tuned here and there as I practice the fine art of food blog juggling.

 


Radio Silence

Anya came down with a scary and horrible stomach virus over the weekend that took us completely by surprise. Despite our best efforts to keep her fluid intake up (we have a delightful recipe for Pedialyte JELL-O if you're interested), she steadfastly refused any of it, and we ended up bringing her to the emergency room today to be treated for dehydration. Anya's spending the night in the hospital, and we're hoping she'll recover very quickly and return home soon. Expect posting to be light to nonexistent while she gets her noodle-eating groove back.

Update (2/1/07): After two nights in the hospital, Anya was finally released yesterday. She's on the mend and is quickly returning to her former self. Thanks for all the comments and emails wishing her a speedy recovery. The Food Section will be back with regular posting next week.

 


A Menu for Hope: Update

Oxfordcompaniontofood As you may have heard, the third annual edition of Chez Pim's online fundraising campaign, A Menu For Hope raised a staggering $60,925.12 in contributions to support the United Nations World Food Programme, the food aid arm of the UN.

Chez Pim has posted a list of all of the winners of the raffle. So, if you contributed towards one of the prizes, check to see if you might have won.

The Food Section auctioned off a copy of the Oxford Companion to Food, generously donated by Oxford University Press, and I'm pleased to announce that Simona Tal is the winner.

Congratulations to Simona, who will be receiving her prize shortly, and thanks to all those who made a gift to support the campaign.

 


A Menu for Hope III

Menuforhope The third annual edition of Chez Pim's online fundraising campaign, A Menu For Hope has returned to the blogosphere. Last year, $17,000 in contributions were raised to support UNICEF. This year, the campaign is raising support to benefit the United Nations World Food Programme, the food aid arm of the UN.

The campaign takes the form of a raffle for food-related prizes offered up by food bloggers from around the world. For every $10 you donate, you may claim one raffle ticket toward a prize of your choice. The more you give, the better your chance to win, and the more that the World Food Programme will benefit from your generosity. The campaign is scheduled to run from now until Friday, December 22nd, 6:00 p.m. PST.

Oxfordcompaniontofood Oxford University Press has generously donated a copy of the Oxford Companion to Food ($65) towards A Menu for Hope. Originally edited by food historian Alan Davidson and published in 1999, the second edition of this massive culinary reference book was just released this past October under the editorship of food writer Tom Jaine. The new edition, clocking in at 976 pages, includes more than 70 new entries -- from "molecular gastronomy" to "doggy bags" (not to mention "paper-bag cookery").

So, how can you support A Menu for Hope and win a copy of this book or the myriad other prizes being offered?

Read More >