On the next stop in this culinary tour, the team classes up for an authentic Danish restaurant in London
About A-Z Food: In this video series, Alastair Humphreys and Tom Kevill-Davies eat around London to find one restaurant from a nation for each letter of the alphabet. Check out A-Z Food: Cambodia here.
In the fourth installment of the A-Z Food series, Humphreys and Kevill-Davies explore the wonders of Scandinavian food at Madsen, an upscale restaurant in South Kensington. The explorers discover there's more to Scandinavian and Danish cuisine than herring, dill, and meatballs, ordering a version of the Danish open sandwich mørrebrø, plus a herring platter, meatballs, and a breaded fillet of plaice with smoked salmon, prawns, rose, and hollandaise sauce.
Read the full review over on A-Z Food's website.
More From A-Z Food:
• A: Afghanistan
• B: Bolivia
• C: Cambodia
The TikTok Feta Effect
Cheese suppliers have been swept up in the video recipe phenomenon known as baked feta pasta.
Melissa Clark&rsquos first TikTok video was her one-pan version of the #fetapasta. Credit. Melissa Clark/TikTok
In the rarefied world of small-batch cheese, the closest a product may get to widespread fame is Tom Colicchio’s shout-out for his favorite bloomy rind on “Top Chef.”
That’s why Anne Saxelby, the founder and co-owner of Saxelby Cheesemongers, in New York City, was so surprised when a supplier told her that a recipe on the popular video app TikTok had whipped up such a demand for feta that she wouldn’t get her weekly shipment of the cheese.
Ms. Saxelby and her feta maker — Narragansett Creamery, a small Rhode Island dairy — had been swept up in the video recipe phenomenon known as baked feta pasta. It’s an exceedingly easy, extremely creamy oven-baked pasta sauce made with a whole block of feta cheese nestled into a pint of cherry tomatoes, with olive oil, chiles and garlic.
The recipe first caught fire in Finland in 2018, after the food blogger Jenni Hayrinen made uunifetapasta, Finnish for oven-baked feta pasta. (It was a streamlined version of a dish called Prosecco spaghetti and oven tomatoes, made by Tiiu Piret, another Finnish food blogger.)
But it didn’t really take off in the United States until it started racking up ecstatic fans on TikTok in early January. The videos are just as likely to be made by influencers as by teenagers without large followings. Now #fetapasta has more than 600 million views, not counting spillover into Instagram, Twitter, Facebook and followers of Rachael Ray, the “Today” show and “Good Morning America.”
By mid-February — when feta was the No. 1 search term on the Instacart grocery delivery app — The Charlotte Observer reported temporarily empty feta shelves at local stores like Harris Teeter supermarkets. Demand was up 200 percent, said Danna Robinson, a spokeswoman for the company, which operates more than 230 stores in seven states.
Narragansett Creamery, which supplies Saxelby Cheesemongers and markets like Zabar’s and Eataly with its Salty Sea Feta, is now expanding weekly production to 10,000 pounds a week, from 6,000, said Mark Federico Jr., who runs the company with his parents. (That higher figure is how much they used to produce at the height of summer salad season, before sales to restaurants were gutted by the pandemic.)
Kroger was also caught off guard, said Walshe Birney, who oversees the specialty cheese counters for the national supermarket chain, which owns Murray’s Cheese. Sales of feta blocks, which bake up creamier than the crumbles, were up.
What to Cook This Week
Sam Sifton has menu suggestions for the coming days. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.
- One of the best things about Melissa Clark’s chile-roasted chicken with honey, lemon and feta is the sweet-and-sour drippings in the pan.
- Yewande Komolafe’s glazed tofu with chile and star anise is a take on the technique behind Sichuan hui guo rou, or twice-cooked pork.
- Mark Bittman’s shrimp burgers are perfect with mayonnaise, mixed with Texas Pete hot sauce and plenty of lime juice.
- This spring-vegetable japchae from Kay Chun is made with the Korean sweet-potato noodles known as glass noodles.
- Millie Peartree’s brown stew chicken is built on a base of store-bought browning sauce, a caramel-hued burnt sugar concoction.
“This is the largest and most geographically broad interest and sales increase in a product that I have personally ever seen,” Mr. Birney wrote in an email.
While there is no shortage of feta at Krinos Foods, the country’s largest importer and maker of Greek and Mediterranean food products, sales have been stronger than usual for months. Eric Moscahlaidis, the company’s chairman, said Krinos was able to persuade some Walmarts and Costcos to run trial sales of real Greek feta in addition to the cow’s milk versions they already stocked. (In Europe, feta is a name-protected product that must be made in certain regions of Greece from local sheep and goat’s milk.)
But feta is not the only food to get a real-world boost from TikTok. And it likely won’t be the last, given the rapidly rising status of TikTok recipes like the baked oat cake and do-it-yourself vegan chicken.
Ms. Saxelby sold out of another cheese, Winnimere, after a friend’s TikTok video praising the cheese got more than 250,000 views in two days. She sold 20 whole rounds in one day — 12 sell in a normal week — and the Vermont dairy that makes it, Jasper Hill Farm, had a significant traffic spike on its website.
After months of another popular TikTok recipe known as the tortilla wrap hack — you cut, fill and fold a large flour tortilla to make a giant wedge of a sandwich — Olé Mexican Foods, in Georgia, saw a nationwide sales surge of its burrito-size tortillas. The most growth came in cities that are not “traditional tortilla markets,” said Enrique Botello, the company’s marketing manager.
Last spring, Target stores around the country repeatedly ran out of packs of Martinelli’s apple juice, when millions of TikTokers — including the singer Lizzo — realized that when you bite into the apple-shaped plastic bottle, it sounds just like crunching into the actual fruit.
The 153-year-old California company had to increase its production to keep up, said Tom Brancky, a marketing adviser, who made a weekly PowerPoint presentation last May to keep the company aware of all the video hits. He’s still sending it out once a month.
“It was phenomenal, it was unreal,” he said, “and it was mainly high school age kids that drove it.”
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant kick.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
WELCOME TO MamaMiaMangia
Mangia means EAT in Italian. No matter how old you are, Italians (not just mama or nonna, but the entire family) will implore you to &lsquomangia&rsquo more of everything when you are at the table with them. Eating is the Italian love language. From a young age my Italian family instilled in me that food is merely a vehicle in bringing people together. Every ingredient, recipe, meal, and gathering is a story waiting to unfold. MamaMiaMangia is a way for me to share stories, tradition, and achievable Italian inspired RECIPES for YOUR table. I invite you to start cooking and baking in the kitchen with me and&hellip
Police: Hit-and-run driver arrested after hitting 2 ASU students
TEMPE, Ariz. - Two men were hit by a car in Tempe on Saturday and police say the driver was arrested hours later in Mesa.
The collision happened just before 6 p.m. near Rural Road and Apache Boulevard.
"Multiple witnesses reported that a motorist lost control, left the roadway, and collided with two pedestrians at the northeast corner of the intersection. The vehicle left the area," said Officer Eric Jensen with Tempe Police.
The two men who were hit were taken to the hospital. One of them has serious, life-threatening injuries and is in critical condition. The other victim was treated at the hospital and is OK.
Police say the men are Arizona State University students.
The suspect, Sheldon Whitebird, 39, was arrested in Mesa that same night, police say.
"While his license may have been revoked at the time of this incident for an alleged DUI offense. Impairment is being investigated as a possible factor in this collision. Our thoughts remain are with the victims, and their families," the police department said.
Video of the scene was caught by Twitter user[email protected].
Adaraki Murgh 2
Chicken cooked with Ginger and spices
delicious chicken curry with strong flavors of spicy ginger
Oats Laddoo 1
Jackfruit seed gravy 1
A perfect side dish. Can be had either with chapatti or with rasam.
It is a dish cooked with a paste made out of roasted coconut, red chillies, methi seeds and dhania-jeera powder.
Zatpat Coconut Laddoo 1
will be loved by everyone
Peas & Mushroom with yogurt 1
It is easy and tasty recipe. Hope everyone like it!
Arbi ke patto ki sabzi 1
like as the ingredients seem different so is the taste
Steamed Chicken balls 2
These healthy steamed balls can be had as a tea time snack. It is quick and easy. They can be made earlier and frozen.
White fish curry 0
Fished cooked in white masala and yogurt
A good recipe with light spices for fish lovers.
Peas & Panner Pulav 2
Soupy Noodles 2
mix veg soup with noodles
Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is …. a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. You can fry the noodles after boiling them too. many variations in just 1 recipe :). I have mentioned the method fro vegetable stock too. Needless to say, you can use plain water if in hurry.
Mango Pudding 1
very tasty mouth watering dessert will like all your family
Mixed Vegetable with coconut masala 1
Perfect recipe for Diwali. Thanks!
This is a such a simple and healthy dish and turns out great every time. I used 3 cloves of garlic, fresh chopped jalapenos and substituted olive oil with avocado oil. The results were great
Rajgira (Amarnath Flour) Puri
I was also able to substitute half of the amaranth flour with quinoa (available where I live) flour and the puri turned out pretty good. It's hard to puff it though
why is there mention of cabbage when u dont use it in the recipe?
You have not given the complete list of ingredients.
you have not told what to do with the ghee and how to make imli chutney
sounds intresting ..let me try . but are cashewnuts necessary.
No doubt this is a popular dish of the south, especially during the summer time. But the common mistake people make is that they add curd fully. To avoid sourness in the curd rice, follow the following tips- Mix the rice with a flat spatula while it is still hot. Add boiled and cooled milk and mix. The hot rice will absorb the milk so keep adding milk till the rice becomes slightly loose. Then add 1 or 2 tablespoons of curd, salt to taste and tadka. Just mustard seeds, curry leaves, a pinch of hing and finely chopped ginger(1 tsp) will also be nice. For small children you can do with out the tadka also. This way the curd rice will not turn sour for 5 to 6 hours. While travelling, this can be eaten the next day also by adding milk to lessen the sourness.
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When to Call for Food Allergy
Call 911 Now
- Life-threatening allergic reaction to similar food in the past. Food eaten less than 2 hours ago.
- Trouble breathing or wheezing
- Hoarse voice or cough start all of a sudden
- Trouble swallowing, drooling or slurred speech start all of a sudden
- You think your child has a life-threatening emergency
Call Doctor or Seek Care Now
- Hives all over start 2 to 4 hours after eating high-risk food. High-risk foods include nuts, fish, shellfish, or eggs.
- Major face swelling (not just lips) starts 2 to 4 hours after eating high-risk food
- Vomiting or stomach cramps starts 2 to 4 hours after eating high-risk food
- Your child looks or acts very sick
- You think your child needs to be seen, and the problem is urgent
Contact Doctor Within 24 Hours
- Other symptoms that might be from a food allergy and present now
- You think your child needs to be seen, but the problem is not urgent
Contact Doctor During Office Hours
- Recurrent symptoms that might be from a food allergy but not present now
- Oral Allergy Syndrome suspected but never confirmed by a doctor
- Food allergy diagnosed and you want to restart that food
- You have other questions or concerns
Self Care at Home
How to Make Real-Deal Danish Rye Bread, the Heartiest Loaf of Them All
So many of us were raised with a woefully narrow understanding of rye bread. Even in cities flush with Jewish and Eastern European delis, most of the soft, caraway-flecked rye and pumpernickel loaves that sandwich slices of pastrami are shadows of the real thing. To say nothing of finding a proper brick of Danish rugbrød.
Just barely leavened, dense in flavor as well as texture, twangy and sour and full of seeds and cracked rye berries, the dark crumb of rugbrød is like nothing else. And when Andrew Richdale returned from his mission to become Danish in Copenhagen, he brought back some of the real thing. I’ve since been tinkering in the kitchen to master making it at home.
Rye is a tricky grain. It contains a bit of gluten, but not nearly as much as wheat, and while those springy strands of protein have fallen out of favor lately, they are essential to most bread recipes. That squishy deli rye is mostly made from wheat flour that has been supplemented with a small percentage of rye for color and a handful of earthy caraway seeds. Without the addition of plenty of gluten, it is impossible to transform rye flour into those soft, familiar sandwich loaves. 100% rye bread is certainly possible and it is quite popular in parts of Scandinavia and Germany, but it is a very different beast.
A smorgasbord of smørrebrød Marcus Nilsson
A slow mix, long fermentation, and lengthy bake time are all necessary for turning gummy, coarse rye meal into a proper loaf. An old German word for this type of bread, “pumpernickel,” comes from the root words for “flatulence” and “goblins”– essentially “devil’s farts” – and a long fermentation is said to improve the grain’s…indigestibility. While wheat-based breads are at their best still warm and crackling from the oven, rugbrød needs at least several hours to cool and set up before slicing. It then also keeps at peak for days.
Caraway is rarely included in Nordic rye, though other, nuttier seeds are common milled rye flour is often beefed up with the addition of whole or cracked rye berries. Certified Master Baker and director of King Arthur Bakery, Jeffrey Hamelman, makes a hearty rugbrød with whole rye and spelt berries, pumpkin seeds, and dark beer. Rhonda Crosson, head baker at Claus Meyer’s Great Northern Foodhall, bakes a sturdy loaf loaded with cracked rye kernels and sunflower seeds, and Zack Hall of Clark Street Bread in LA jazzes up his Danish rye with my other favorite incarnation of the grain—whiskey.
If stored properly, Danish rye stays fresh, tender, and flavorful for at least a week. Danish children enjoy sweeter preparations of the chewy bread, either slathered with butter and piled high with shaved chocolate or simmered with beer and spices for a tangy breakfast porridge. When rugbrød does finally begin to dry out, it makes fantastic crispy toast for topping with fish, caviar, or other savory spreads. Andrew wrote about rugbrød’s importance to Denmark’s cuisine and culture, explaining that “many a chef told me that this nutty, fermented Danish rye, sometimes dense enough to double as a weapon, is almost synonymous with the Danish national identity. Many don’t consider open-faced smørrebrød sandwiches to be true unless they’re supported by rye.”
If you’re interested in making your sandwiches—or yourself—a little bit more Danish, rugbrød is a good place to start. But these things can’t be rushed! Rugbrød is a labor of love and while the ingredients are inexpensive, the recipe takes time and practice to perfect. Don’t rush any of the steps and expect to spend plenty of time for…
Making the starter. The first flavor that hits you when you bite into a slice of rugbrød is its bracing acidity – the result of a rye starter and a slow-fermentation. While plenty of bakeries will share a scoop of their starter to jump-start one of your own, making one from scratch is easier than you think. Give it a full week of daily feedings to get it up to full strength before baking with it.
Many home recipes—including ours—also use a small percentage of dry instant yeast. This added leavening acts as insurance against irregularities in home starters.
Soaking your grains. Whole or cracked grains will take longer to fully hydrate than fully milled flour. For tender grains with just a a bit of “al dente” chew, give them a good soak ahead of mixing your dough.
Fermenting the dough. Don’t rush it! Take the suggested fermentation times with a grain of salt times can vary wildly due to ambient temperature, humidity and freshness of flour. Trust the recipe cues, not the timer!
Waiting to cut. Resist the urge to cut into warm rugbrød. Rye needs six to eight hours to set up after baking and if you cut it too soon, it will be unpleasantly gummy. One it sets up, though, It ages marvelously and will stay moist and fresh for several days. Store at room temperature in a breadbox or wrapped in paper (can mold if wrapped in plastic), or double-wrapped tightly in plastic and frozen for up to a month.
Get the recipe for Danish Rugbrød Marcus Nilsson
The 40 Best Food Network Shows Of All Time
If you've ever tuned into a Chopped marathon or made an Ina Garten recipe, it's safe to say you're a Food Network fan. From Diners, Drive-Ins, and Dives to Ace of Cakes, there's no shortage of programs on this channel and a little something for everyone. So as an ode to the network that never fails to make our stomachs grumble, we give you the best Food Network shows of all time&mdashin no particular order.
Rachael Ray taught us all how to dine on a budget with this show that took her on the road looking for the best food deals in the world. It lasted for four seasons, from 2002 to 2005. Her final stop was a trip to New York City.
Don't get us wrong: We love Giada and Ina to pieces, but there's something kind of thrilling about watching undiscovered talent turn into Food Network's next big thing. Not everyone makes it to the big time, but the ones who do (cough, Guy, cough) become instant favorites.
Hannah Hart got her start on YouTube with a show all about cooking drunk. She's totally sober on her Food Network show, but we love it all the same. Hart travels the country, learning about cities' iconic foods, then breaks them down in her own kitchen.
The Kitchen is sort of like the adult version of Saturday morning cartoons. It's on first thing in the morning, and is so predictable week-to-week (Jeff Mauro makes a dad joke! Katie Lee wears a great outfit!) that you can kind of zone out while watching. That said, there are still some pretty legit tips you can steal during the hour-long talk show.
Ina Garten's show is one of Food Network's most popular ever, despite the fact that you'd be overcome with envy by the end of every episode, thinking: I want to be invited to Garten's dinner parties, eating Garten's complex French foods, giggling through a conversation with Jeffrey.
After Paula Deen left the network, Ree Drummond &mdash AKA the Pioneer Woman &mdash led the charge of down-home comfort food. Her recipes are the ultimate guilty pleasures (think: pot pies, casseroles, and chicken-fried steak), and regularly call for multiple sticks of butter, but someone's gotta do it, right?
This show provided answers to "What's your favorite meal you've ever had?!" before it was possible to just DM chefs the question. All the Food Network strongholds appeared on an episode at one point &mdash Guy Fieri, Tyler Florence, Curtis Stone, Giada De Laurentiis. Over the course of six seasons, they ended up creating an unofficial food travel guide.
Before every magazine cover and website slapped this slogan on recipe collections, Rachael Ray made it famous. The chef did nearly everything from prep to plating in real-time, so the dishes seemed legitimately possible to make in half an hour.
This was the show that gave everyone hope that they could eat pasta and still look like Giada De Laurentiis. That's because even with all the cheese and carbs Italian food's famous for, De Laurentiis kept her recipes light and refreshing &mdash so you could actually eat them every day.
Duff Goldman's inside look into his bustling Baltimore, MD, cake shop was one of the first shows of its kind. His creations were kind of mind-blowing, like a sugary replica of Radio City Music Hall and the Hubble Space Telescope, and his motley crew of wannabe rockstars was weirdly endearing.
Jeff Mauro found his niche riffing off the crew of misfit chefs on The Kitchen, but before his talk show days, there was Sandwich King. He made us realize that you can make a case for stuffing anything between two slices of bread, and it would sorta-kinda always work.
Shopping in the Flavortown Market seems like a dream, honestly: Guy Fieri's there, the store's empty, and you're out in mere minutes. Unlike other shows, the challenges on this one are highly probable, like having a budget or being out of an ingredient. Plus, we have it on the DL that Fieri's a total softie behind the scenes.
David Rosengarten, host of Taste, was like the original Alton Brown, in that he took a deep dive into a different food every episode. If you ever wanted a 30-minute look into the perfect BLT or oysters, this was it. At times, Rosengarten's soothing-yet-unauthoritative voice seemed like it belonged to a member of Anchorman's news desk, but as part of the original Food Network line-up, viewers loved him.
The two chefs who headlined this show were longtime friends off the set, and it showed: They had more fun than most other stand-and-stir television cooks while making modern Mexican recipes. Until a year ago, they even ran a California restaurant that fans could visit after the show ended.
Food Network brought Iron Chef over to America from Japan, and it became an instant hit. The greatness came less from the food and more from the theatrics: awkward English dubbing and random bursts of music were pillars of the show. It lasted for an entire 90 minutes, before people complained of the length and format &mdash and it was never the same after that.
Alton Brown once shared that his show was meant to be a Julia Child meets Mr. Wizard meets Monty Python mash-up, and once you hear that, you really can't watch the show the same way again. It's so spot-on: Classic recipes served up with a scientific spin and pithy humor. It lasted for more than a dozen years before ending in 2012 &mdash the third-longest running series on Food Network &mdash but Brown recently announced plans to reboot it on the web.
For people obnoxiously full of questions, this was the one show that could shut you up for 30 minutes. By the end, you'd have the answer to things like, Where do the tiny marshmallows in breakfast cereals come from?, Why does Mr. Potato head exist?, and How do you carve the ultimate ice sculpture?
The tablescapes &mdash oh, the tablescapes. That's how Sandra Lee referred to her table settings, themed to match the meal she just made. They looked like the result of a long, dark Pinterest binge &mdash but before Pinterest was even a thing. The food was adored by soccer moms with no time, too: All of the recipes always include some pre-made ingredients that you could find at any grocery store.
This was Guy Fieri's second show, but first in the hearts of his fans. The catchphrases he spewed&mdash crackalack, funkalicious, righteous &mdash while visiting mom-and-pop restaurants across the country were almost as good as the down-home meals he'd spotlight weekly. Plus, he brought Smashmouth's lead singer (AKA his doppelganger) out of hiding for a cameo. Bless.
Any show that can nab a magician &mdash and then a member of the Mean Girls cast &mdash as host is special. The cupcake-making competition is an hour respite from the real world, all sugar, a little spice (the losing bakers' reactions are golden), and everything nice.
The premise here is simple &mdash find mystery ingredients in a basket and cook with them &mdash but it's become one of Food Network's most successful shows. Chopped is such a perennial favorite, it's spawned nearly a dozen spinoffs: ones with teens, all-stars, grill masters, and celebrities. But nothing's better than the original, which covers nearly all TV show categories &mdash mystery, drama, comedy &mdash in one.
This was the Food Network-HGTV crossover design-minded food-lovers freaked over. Robert Irvine and one of HGTV's designers would take $10,000 to renovate a struggling restaurant, from the décor to the food. The drama was real, but the pair would always come through.
If you thrive off the holidays &mdash and all the sugar that comes with 'em &mdash this show is everything. Some of the challenges seem far-fetched just for the sake of being far-fetched (turn a mitten-shaped cookie into Santa's sleigh!), but that's what makes them so enjoyable. Judge Lorraine Pascale's biting criticism seems too harsh for an amateur baking competition, but her accent lulls you into forgetting that.
We all knew Bobby Flay could work a grill, but this was the show that solidified his status as "Best All-Around Chef." He challenged so-called experts across the country, trying to make a dish better than them. The best part of each episode was when Flay would surprise his competitor &mdash cue the happy tears.
Food Network can sometimes lean more aspirational than inspirational. (Never gonna make that tarte tatin, Ina). But when Worst Cooks In America is on, we are one with the contestants. Actually, we're more than one with them we're better than them &mdash and that's a rare thing to feel while watching the network.
When your motto is "Kick it up a notch," your show better do the same. Emeril Live was so much better than his other shows (in our opinion!), because it was less stand-and-stir and more of an interactive talk show, with Emeril Lagasse inviting well-known chefs and famous celebrities on to create classic Creole and Cajun dishes.
On BBQ with Bobby Flay, the chef tapped into one of America's favorite pastimes: eating BBQ. If you're known for firing up the grill, you'll love watching Flay as he travels across the country to find some of the best unknown BBQ joints and uncover their grilling secrets.