Skip the cheese plate and opt for a simple, oozy baked Brie that anyone can make -- and everyone will enjoy.Read More »
Articles Tagged “brie”
The best-yet recreation of a traditional Roman recipe with American ingredients -- and why crushed ice belongs in your salad.Read More »
Why we can't help but love Gabrielle Hamilton's big, loud, strange cookbook, Prune.Read More »
We talk poblano peppers, ewe bites, and foolproof greenmarket shopping strategies with Gabrielle Langholtz, editor of Edible Manhattan and Edible Brooklyn and author of The New Greenmarket Cookbook.Read More »
The secret to crispier, faster, better grilled cheese sandwiches.Read More »
We're pairing a snappy celery salad with Cambozola toast in hopes that you'll give this often-snubbed vegetable another chance.Read More »
Dinner tonight? Whole-grain crepes stuffed with greens and brie (with a simple batter you can whip up in the blender, lickety-split).Read More »
We show you a few ways to use up that jar of juniper berries.Read More »
Merrill revisits an old friend.Read More »
Gwyneth Paltrow -- actress, cookbook author, country music singer, Goop proprietress -- is kind of like an anchovy: you either love her or you really, really don't. (I will admit only that I adore anchovies, and that in 2010 we welcomed Paltrow to FOOD52 as a Piglet judge.)
So when it comes to Gabrielle Hamilion -- author of Blood, Bones & Butter (in Anthony Bourdain's words, the "best memoir by a chef ever") and known for her take-it-or-leave-it delicacies like sardines, beef tongue, and, yes, anchovies at New York's Prune -- you can understand why the food world is up in arms about the recent rumor that Paltrow is in talks to act Hamilton's part in a film adaptation of the memoir.
Is the news true, and will the casting director decide on Paltrow to play the salty, independent chef? We can't say. But by all means, let's keep the debate for or against it gooping -- sorry going -- on forever.
Gwyneth Paltrow, Blood Bones & Butter from LA WeeklyRead More »