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COOK: The (Good?) Old Days Of Low Fat Cooking
Whatever might one find when flipping through The Joy of Cooking looking for low calorie vinaigrette inspiration? The cookbook is a potentially better source, in many ways, than today's calorie-obsessed online recipes as back then, folks still wanted a generous thwap on the tongue in terms of flavor. What you may find, if you're lucky, are a few words of low fat recipe wisdom circa the 1975 edition...
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COOK: The Joy Of Cooking Gets A Website
The more things change, the more they change. Eighty years later, The Joy of Cooking has a new website. Nostalgia aside, it's a great online rendition that is run by the "Joy family" -- though in daily blog post time that means primarily Irma Rombauer's great-grandson, John Becker, as well as Megan Scott.
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EAT (Maybe?): Lamprey, aka The Historic Eel King Henry I Lived + Died Upon Goes To The Diamond Jubilee
If you are considering what to make for the Queen's Diamond Jubilee in June (You are planning an elaborate tea party to celebrate, yes?), the Detroit Free Press has an excellent suggestion: Lamprey Pie. But even if you don't care to make the circa 1672 recipe, the article that accompanies it is full of fantastic little chewitts (small Stuart-era meat pies used as garnishes).
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SEE: Herb Ritts At The Getty, Man + Octopus Circa 1989
If you've ever found yourself completely devoid of compelling reasons for a friend to meet you at a museum on a gorgeous, beer-on-the-beach sort of Saturday (the dark galleries are at least air conditioned, the tram to the Getty is sort of fun), you have new food fodder: The Getty Restaurant is serving up multi-course meals coinciding with the museum's Herb Ritts: L.A. Style exhibition on view through August.
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EAT: Don Bugito, A Modern Taco Take On Historic Worm Palettes
A "pre-Hispanic snackeria." That's what Monica Martinez of Don Bugito calls her small food business that, as she describes it, creates "amazing dishes that simply happen to have an unexpected ingredient." The unexpected ingredient? Bugs. No -- wait. If your image of bugs as food remains comfortably plated in the novelty realm -- grub worm lollipops, chocolate-covered ants, Anthony Bourdain popping a few grasshopper snacks here and there -- you really need to meet Monica.
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DRINK: American Distilling Institute's Artisan Spirits Awards, The Post-Prohibition Good Times
The imbibe-worthy bonus of the current craft-everything movement is we are starting (I'd say "sip-by-sip" but then you'd require a stiff drink) to get back to that pre-Prohibition craft spirits mentality. And the likelihood there's a little guy (or maybe a big guy, depending on his apple pie girth) who likely now makes moonshine right down the street that is great.
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SEE: The Huntington's (New) Historic Teahouse + The Museum's 100+Years Of (Really Good) Marmalade Tales
If you live in Southern California, no doubt you have been to the Huntington Library. If not, you really should make a leisurely day trip out of it. The museum, in its luxury former (Henry E. Huntington) estate form, dates to 1903, but the San Marino property was originally a 600-acre working ranch with citrus groves, fruit orchards and various other crops. Today, it is still a 200+ acre canvas for inspired recipes.
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COOK: What Betty Crocker (Still) Cooks For Her Weeknight Suppers
At a moment in our culinary history when even our everyday weeknight dinner focus -- or fuss, depending on your recipe perspective -- is on (more) sustainable, farmers market-friendly, nose-to-tail cooking, we were curious what we might find among the pages of a modern Betty Crocker cookbook. Slow-cooker pig trotters with Weiser Farm potatoes? Right. But surely, at least no more powdered mashed potatoes?
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