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  • Outstanding in the Field  Outstanding in the Field
  • Photos by Marina Makropoulos (left) and Elaine Skinner

Brew that coffee! Pour that OJ! And settle in this morning to catch up on what's happening in the world of food. Here's what we're reading (and watching) this week.

• So, you think you had a tough week? Well, you may have, if you are in any of these lines of work: The Toughest Jobs in Food (The Wall Street Journal


• If we could, we'd be first in line for one of Outstanding in the Field's farm dinners. These culinary adventurers are popping up on farms and gardens all over with the goal of finally showing local farmers the love they deserve (and nothing says 'I love you' like a home cooked meal, served in the middle of a field).

• Sure Easter's over, but let's face it, leg of lamb's here to stay: underrated and having a moment, check out this guide to sourcing, cooking and carving this underutilized cut. (Serious Eats)

  • Lamb in The Food Lab by Serious Eats
  • Photograph by J. Kenji Lopez-Alt

• Although a trip to the royal wedding was out of the picture, when the domestic goddess prescribes smelly cheese for breakfast, we tuck in our bibs and listen up. (The Feast


• Unsurprisingly, we love people who dream big. Here's this week's Kickstarter project of the week where a New York chef takes a turn around the block to raise money for a pop-up plant-based restaurant.

• You've always wanted to make eggs benedict for Mother's Day, but couldn't face the prospect of all that hollandaise-whisking. Not this year! Take a class from Eric Ripert on making the mother sauce in a blender. (Bon Appetit