It's that time of year, when the whole world puts out a gift guide. That includes the New York Times' food section, putting out their 2014 foodie gift guide. We broke down the numbers of the picks, and found ourselves just a wee bit surprised how much we wanted some of those items. (Well, that is if we were rich enough to afford a 24-karat gold whisk necklace.)
Another bird is joining the coop (OK, bird puns don't work so well for us): Marcus Samuelsson will open his second eatery on Harlem's Restaurant Row, called Streetbird Rotisserie.
Tom Colicchio and his group, Food Policy Action, are at it once again -- this time joined by Jose Andres, Chef Art Smith, Sam Talbot, Anthony Lamas, and other chefs to demand labeling for GMOs in a new petition. In fact, the Environmental Working Group states the petition to Congress has 700 signatures from chefs.
OK, maybe we have got a bit burned out on Top Chef (and stop throwing things at us for saying so!). But holy cow, does Tom Colicchio's new Bravo show look crazy good.
Here’s A Non-Black Truffle Chocolate Cookie From Dominique Ansel
Getting in on that whole black truffle thing, except not really at all. (But, an even better idea: an excellent way to trick your snobby foodie friends into thinking you got them something really valuable for Christmas.)
It’s the newest monthly treat from Dominique Ansel: “truffle” cookie dough, or cookie dough of Ansel’s flourless chocolate cookies, formed in the shape of black truffles. Ansel says about the cookies that they are “made with three different types of finest Valrhona chocolate, [and] when baked, the cookie is deep and moist with a slightly cracked crust, like the corner piece of a brownie.” Yes please.
And because truffles usually come in wooden crates surrounded by white rice (who knew? Rich people, we guess?), the cookie dough balls are surrounded by Rice Krispies covered in Valrhona white chocolate. Even we have to admit, we’re totally on board for this kind of hybrid dessert. But the question remains: will any dessert ever top the cookie shot?
The non-truffle thingy can be purchased on Dominque Ansel Bakery’s website, or after waiting in the massive long line that still wraps around Soho to get into his bakery.
[Dominique Ansel]
Source:
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