I love Colorado mountain peaches in August, and I buy cases of them. So the question of what to do with all of that fruit means some serious jam and pie work, come August at the Zimmern house. I am not a baker, not a pastry dude at all, but this "from scratch" pie is simple and easy, and the dough is very forgiving for the first-time pie maker. After you make this once, it's a foolproof experience. Last piece of salesmanship: Let me add my favorite pie noun—streusel. Once again in case you were daydreaming: streusel. It just says it all. SEE RECIPE »
Do you pin in the dark? During your lunch hour? Or as a break from a boring load of work? Let us direct you to one of the most popular summer pins on F&W's Pinterest page: Raw Corn and Radish Salad with Spicy Lime Dressing. This fresh, fast side dish (or light main) has been shared more than 1,600 times. In its favor: A best-ever summer vegetable at the height of the season; a puckery lime dressing flavored with jalapeños and honey; and, maybe most crucially, the fact that it can be made without turning on a stove. For more weekend inspiration, check out F&W's other of-the-moment boards like Healthy Summer Recipes and Beautiful Peach Recipes.
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Some of F&W's favorite new projects have been crowdfunded, including the super-fun United Skillets of America, an innovative vintner collaboration called Wine for the World and the genius Museum of Food and Drink. Here, three of the most intriguing, and potentially awesome, campaigns currently on Kickstarter.
Exo: Protein Bars Made from Cricket Flour
The pitch: "Exo will introduce to the West one of the most nutritious and sustainable protein sources in the world: insects. Through combining cricket flour (slow roasted and milled crickets) with organic and all-natural ingredients such as raw cacao, dates, almond butter and coconut, we have created a bar that is high in protein, low in sugar, incredibly nutritionally dense, and packed with omega 3 fatty acids, iron and calcium."
What you get for $25: Six bars by October.
Funding status: With over a week to go, this Brooklyn-based project is already over 200 percent funded! Coverage (including taste tests) by Fast Company, Tech Crunch and Forbes helped as did a savvy appeal to foodies. The recipe was created by Michelin-starred chef Kyle Connaughton, formerly of obsessed-over UK restaurant The Fat Duck.
Geek Bar in Chicago
The pitch: "From science to science-fiction, fantasy to technology, geeks of all stripes will find Geek Bar to be a space that suits their unique needs."
What you get for $25: The title of MYTHIC Friend of Geek Bar, plus a Geek Flag sticker and a Geek Bar Chicago T-shirt.
Funding status: Founder and organizer of the gaming meet-up group Chicago Game Lovers David Zoltan beat his $9,750 goal in the first 24 hours and is closing in on his stretch goal of $40,00 with six days to go.
Fermentation on Wheels: Mapping Sustainable Food in the U.S.
The pitch: During "a year long tour of farms and cities across the United States... we will work at farms in exchange for food and educational resources, and visit cities to hold free workshops on fermentation methods using locally harvested foods."
What you get for $25: A set of Fermented on Wheels pins and an 8 oz. jar of sauerkraut.
Funding status: A cup of cabbage doesn’t have a ton of draw, but this is a feel-good project for Portlandia types with 23 days to go and $27,000 more to make.
Related: Coolest Crowdfunded Food Projects
F&W doesn't expect you to see every tweet we send out (just almost every one). Catch up each week with this top 5 list, plus a bonus from one of our witty followers.
F&W Fan Tweet of the Week:
The winner of our game of #RumRhymes in honor of National Rum Day is @AlexConison: "In an era of change climatical, Rum is not confined to ships piratical. #RumRhymes"
In this series, expert Josh Ozersky offers a guide to buying, cooking and eating meat, in particular those unusual and obscure cuts that are rarely seen in restaurants.
The Cut: Cross-cut beef shank (#117 foreshank in the National Association of Meat Producers guide). If they called it “shin” instead of “shank” it would make more sense. Because that’s what it is.
The Sell: Beef shank is good, and I eat it a lot, and I like it. It is in the beef “friend zone” though, for sure. Beef shank is familiar to most people as osso buco, at least in its immature form (osso buco is generally a veal shank). And I eat it more than might be expected, given my access to big, high-end steaks and roasts. For one thing, shanks are cheap—for the obvious reason that no one likes them—and secondly, they are available at C-Town supermarket, where they practically qualify as a top-shelf selection. Rather than getting the whole shin, which is the size of a fire extinguisher, I tend to get cross-cut shin steaks. Calling these “steaks” is horribly misleading: They are tough and lean, and if you tried to grill them up you would be disappointed. But the meat has an immense amount of dense muscle tissue, not to mention all that gnarly connective tissue, which is basically instant gelatin.
The How-To: The traditional remedy for tough beef shins is simply to boil—or rather, braise—the hell out of them, disguising the resultant gray leather with broth and hot sauce and so on. This is way too much trouble and not that good anyway. Cut the meat off the shin instead, and grind it coarsely for chili. Beef shin is endowed by its creator with a single purpose, and that purpose is chili. All the things that make it bad as a straight-up eating meat—its tensile strength, its too-beefy flavor, its inaccessibility—serve to make it a secret weapon in things like chili and taco filling and meat sauce, where its textural issues are negated and its flavor enhanced. More importantly, all that tough gristle and collagen will melt, binding up the final dish in a dense, sticky, invisible nimbus of silky mouthfeel. Or you can make osso buco.
Josh Ozersky has written on his carnivorous exploits for Time, Esquire and New York magazines; he has authored several books, including The Hamburger: A History; and he is the founder of the Meatopia food festival.