Billy Green, a design student who loves his waffle iron, is the hilarious voice behind the Wit and Vinegar food blog.
Grace Rusch, a holistic nutrition consultant who blogs at The Sunday Table, heals herself and others with food.
Cookbook author and teacher Diana Kuan writes about traditional and modern takes on Asian home cooking on her blog, Appetite for China.
Melissa Coleman of The Faux Martha mixes awesome cooking tips with accessible vegetarian recipes.
Los Angeles–based recipe developer Adrianna Adarme writes (very enthusiastically!) about comfort food at A Cozy Kitchen.
Mandy Lee creates fun Asian-Western mash-ups such as Mochi Brownies and Sichuan Peppercorn Peanut Brittle for her blog, Lady and Pups.
Stephanie Le used to claim she could make most dishes she tried at restaurants. Her husband challenged her to do it. And thus, the beginning of I Am a Food Blog.
Over nearly 18 years in the F&W Test Kitchen, former senior editor Grace Parisi created more than 1400 recipes including reader favorites like grilled eggplant parmesan and her perfect herb-and-lemon roasted chicken. Grace's dishes have been widely adored because they're delicious, but also because they often incorporate just the right twist to make a simple recipe really great (like baking a whole stack of pancakes at once as one fluffy cake). It's no surprise that she's now doing the same thing on her blog, Tales of a Recipe Goddess, which she's writing while working on a new memoir-style cookbook. Her recent take on shakshuka is not to be missed.
© The Delicious Life
Loving food can turn ugly.
While "foodies" have been teased in the past, the backlash is intensifying. Chef-author Gabrielle Hamilton, of NYC's Prune, recently called them "a bummer." The Atlantic ran a long piece arguing that food-obsessing crosses into nebulous moral territory. And of course, we recently decried the overuse of farm-to-everything.
F&W staffers have learned to watch out for the moment when simply loving food becomes an ugly obsession, and we helpfully came up with the following list of danger signs. You might be a foodie if…
1. It takes more time to decide where to dine than to have dinner.
2. You know the names of meat distributors other than Pat LaFrieda.
3. You ask the waitress to be specific about the kind of kale in the salad.
4. You've paid to eat dinner at a stranger's apartment.
5. You've joined a line with more than five people in it, for a sandwich, from a truck.
6. Your entrée choice hinges more on where it was raised than on what it is.
7. You tweet your meals before dessert.
8. Your coffee has a proper name.
9. You've tasted single udder butter.
10. You've made your own sausage. After meeting the pig.
11. Your closets are being used as cheese caves or beer cellars.
12. Queens is a culinary destination.
13. Your pick-up line asks "What's your favorite restaurant."
14. You've spent more than $10 on a cocktail outside of a club.
15. You roll your eyes at molten chocolate cake.
© Courtesy of The Breakers Palm Beach.
Let's Retire the Farm-to-Fill-in-Blank Phrase
Don’t misunderstand: We are not knocking the concept of fresh ingredients straight from the farm. We’re just tired of the very overused phrase. Here, then, is our list of just some of the farm-to-anything/everywhere claims, complied by F&W’s new senior digital editor, Alex Vallis.
Farm to Cubicle: A report from Crain's on corporate CSAs.
Farm to Cup: “Delicious coffee straight from the farm” from Stanford Business School students.
Farm to Friends: CSA cooking series at the New York Wine & Culinary Center. (They’re repeat offenders: They also offer the Farm to Plate series.)
Farm to Fuel: The Florida-based initiative to promote renewable energy from local crops.
Farm to Fork: A marketing stunt from the international seed company Pioneer Hi-Bred and the Soyfoods Council.
Farm to Bakery; Farm to Factory: Two mentions in one article from the New York–based community organizer Pratt Center about the honorable push to get New York State grains into New York City bakeries.
Farm to San Francisco: From the community-building, California-based organization Project Fresh.
Farm to Folk: An Iowa CSA.
Farm to Consumer: A Virginia-based non profit that spotlights sustainable farming.
Farm to Glass: Cocktails featuring straight-from-the-garden ingredients.
And a dishonorable mention to our very own F&W for:
Farm to Bottle: An item about spirits infused with, you guessed it, ingredients from the garden, that you'll see in our upcoming August issue.