THE FOOD SEEN: Scratch & Sniff Whiskey with Richard Betts

On today’s episode of THE FOOD SEEN, we scratch & sniff with Richard Betts, literally. His second edition this olfactory series, The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All: Know Your Booze Before You Choose, exemplifies Betts background as a master sommelier at the Little Nell in Aspen. It’s all about objective and deductive reasoning, which will lead you to your spirit spirt (kind of like a power animal). Broken down by GRAIN (corn, wheat, rye, barley, rice, millet, quinoa …), WOOD (new vs. used barrels), and PLACE (Scotland uses sherry from Spain and bourbon from USA, whereas Japan uses oak called mizunara), it’s only a matter of time until you too have mastered whiskey. Betts, now a producer of My Essential Wine varietals, and Sombra mezcal, will have you turning your drinking data into a dogma soon enough.

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THE FOOD SEEN: Candy making with Liddabit Sweets

On today’s episode of THE FOOD SEEN, small batch handcrafted candymaker Liz Gutman, co-founded Liddabit Sweets with the simple belief, that sugar is not a flavor. Instead, she focused on quality ingredients, like freshly churned butter, locally sourced dairy, artisanal honey, from local companies like Ronnybrook Farm, Salvatore Ricotta, Martin’s Pretzels, Brooklyn Brewery, which, though enrobed in chocolate, made her candy bars and confectionaries about what’s on the inside. With caramels ranging from apple cider, fig-ricotta, beer & pretzel to acclaimed candy bars like the PB&J, The Lime-in-the-Coconut, “The King”, and S’more, Liz’s revival of old-fashioned honeycomb candy, and nostalgic caramel corn (the bourbon bacon is legendary), has made satisfying your sweet tooth a sustainable act.

***Listen to THE FOOD SEEN on live every TUESDAY at 3PM EST!

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THE FOOD SEEN: FOOD CRIMES with Christine Haughney

On today’s episode of THE FOOD SEEN, we’re joined by Christine Haughney, Senior Investigations Editor for Zero Point Zero Production, and her hard hitting online video series, FOOD CRIMES. After years as a news reporter for The New York Times and Washington Post, Christine brought her skills and empirical research to Food Republic. In “The Hunt for Illegal Seafood” she brings a South African fish smuggler to justice, “Mad About Saffron” speaks to the politics behind a controversial spice of the ages and it’s possible terrorist ties, and “PB & Jail” pins blame on a CEO’s inexcusable apathy towards the release of a food-borne pathogen into everyday food supply. From these cases, good arises, with new governing acts and laws put in place for protocol and safety, and a greater sense of how much food really effects the world.

EPISODE 4: Corked, The Art of Fake Wine now online!

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THE FOOD SEEN: Slow Fires with Justin Smillie

On today’s episode of THE FOOD SEEN, Chef Justin Smillie demystifies 3 simple cooking techniques: Braising, Roasting & Grilling in his cookbook, SLOW FIRES. As a young cook in NYC, Justin developed a deep sense of building flavor over time. In his mid 20’s, Justin was mentored in Jonathon Waxman’s Barbuto, where he cultivated his own Italianesque tendencies, though would later incorporate Japanese bases like dashi into the mix. Pondering ratios of moisture, intensities of heat, reversing expected processes, Justin’s graceful touches have found a home at Upland restaurant, noted by his glowing NYTimes review, and lauded Peppercorn-Crusted Short Ribs, all while challenging the convention of what cooking with fire really means.

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THE FOOD SEEN: Sydney Kramer, The Crepes of Wrath

On today’s episode of THE FOOD SEEN, Sydney Kramer was one of the few families she knew in suburban Chicago that ate sushi regularly in the 90’s, which seemed contrary to her mother’s subscription to all the low-fat this and sugar-free-that diet trends of the time (e.g. Weight Watchers, Jennie Craig). When Sydney left for college, she began documenting what she cooked for her roommates via LiveJournal as a hobby, but it wasn’t a “blog” per se, well, not until she found sites like TasteSpotting and realized there were others out there posting photos of their food in the same manner. Once people started asking for recipes, she launched The Crepes of Wrath, with the intention of of it being whimsical, fun, and never too fussy (e.g. Shake-N-Bake, cake mixes, ramen). She left her job as an operations manager at Business Insider, and is now an editor at Vice MUNCHIES, fully committed to food media, and deliciously so, with recipes like, Pumpkin Pie Layer Cake with Buttercream Frosting, Old Fashioned Pumpkin Slab Pie with Bourbon & Bitters, S’mores Cinnamon Rolls with Graham Cracker Dough, and Waffle Maple & Sausage Stuffing with Cranberries. Hear how Sydney’s musings earned her blog a finalist bid as Saveur’s Most Delicious in 2015, and what’s in store for years to come!

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THE FOOD SEEN: Hot Bread Kitchen

*photo by Jennifer May

On today’s episode of THE FOOD SEEN, Hot Bread Kitchen founder Jessamyn Waldman’s work used to focus on human rights, immigration advocacy, and education, and once she started baking, those principles still held true. From being the first female baker at Daniel restaurant, to baking out of a small walkup apartment in Brooklny to one of NYC’s oldest indoor markets in Harlem, Jessamyn has built a community of strong entrepreneurial women through bread. Hot Bread Kitchen Cookbook celebrates their past, from Jessamyn’s grandmother shaping Shabbat challahs at Perlmutter’s bakery in Toronto, HBK’s first traditional tortillas made with love from Puebla (Mexico), an introduction to Moroccan m’smen which is now a top seller at citywide Greenmarkets, and many the success stories from HBK Incubates, an initiative which has supported the growth of over 120 businesses, and created nearly 200 new jobs. Come break bread with us.

***Listen to THE FOOD SEEN on live every TUESDAY at 3PM EST!

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THE FOOD SEEN: “Food Gift Love” from Maggie Battista of Eat Boutique

On today’s episode of THE FOOD SEEN, Maggie Battista of Eat Boutique shares more than 100 recipes to make, wrap, and share, in her book Food Gift Love. Launched as a blog in 2007, Eat Boutique has curated edible gift boxes comprised of small batch artisan goods from her homebase of New England and beyond, like Lark Fine Foods cookies in Essex MA, Didi Davis’s Rose Sugar from Salt Traders in Ipswich MA, Big Picture Farm goat milk caramels from VT, Preserved Lemon Syrup from Brooklyn’s Morris Kitchen, Quin Candy, and Sqirl jams. Maggie now gives you the ability to be the maker, with lessons on how to send homemade pantry items like, arugula & pistachio pesto, grainy mustard dressing, homemade butter, infused salts and sugars, lemon oil, rhubarb vinegar … and for the sweeter side, graham cracker toffee, salty dark caramel sauce, jam-swirled marshmallows, candied blood orange rinds … and of course, rompopo, a latin eggnog adapted from a vintage cookbook published by the wives of the lawyers of Tegucigalpa Honduras.

***Listen to THE FOOD SEEN on live every TUESDAY at 3PM EST!

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THE FOOD SEEN: Tacos with Alex Stupak

*photos by Evan Sung

On today’s episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone, many questioned his actions. The reaction: Stupak has made us reconsider the the quality of being authentic, and proved that the ubiquitous taco goes way beyond the borders of Mexico. Having opened three Empellon restaurants (Taqueria, Cocina, Al Pastor) devoted to the further exploration of Mexican food, and through his cookbook “Tacos: Recipes and Provocations”, Stupak make you think past El Paso.

***Listen to THE FOOD SEEN on live every TUESDAY at 3PM EST!

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THE FOUR SEASONS OF PASTA Nancy Harmon Jenkins and Sara Jenkins

Ready for pasta season? Well, surprise, it’s all year round!

Had a wonderful carbo-loading time photographing “The Four Seasons of Pasta” cookbook with Nancy Harmon Jenkins and Sara Jenkins (of Porsena and Porchetta in NYC).

Bucatini Carbonara

Cherry Tomatoes and Bottarga

Chestnut Agnolotti with Sage Brown Butter and Wild Fennel Pollen

Fettucine with Scallops and Lemon

Fusilli with Radicchio di Treviso and Walnuts

Fusilli with Roasted Corn and Summer Savory

Herb Ricotta Gnudi with Sage Brown Butter

Pasta al Forno

Pasta Soup with Peas

Pennette with Brussels Spourts and Pancetta

Rich Chicken Soup with Pasta

Spaghetti con Vongole

Spanish Fideua

Sweet Pea Ravioli

Sweet Potato Gnocchi with Sage Brown Butter

Tagliolini with Fresh Shucked Oysters Créme Fraiche and Chives


*food styling by Erin Merhar

p.s. Sage Brown Butter is the best!

THE FOOD SEEN: food styling with Rebekah Peppler

*photo by Christine Han for Pantry Confidential

On today’s episode of THE FOOD SEEN, we unveil the mysteries of food styling with Rebekah Peppler. A Wisconsin cheesehead, Rebekah came to NYC with a journalism degree, and a penchant for pastry. Upon enrolling in the French Culinary Institute, those two worlds collided, becoming a sweet array of dessert focused food media. She knows how to work behind the scenes, gussying up culinary sets, from cookbooks to TV, and videos for The New York Times’ Melissa Clark, but is also a recipe developer and author in her own right. From tweezers to spray bottles filled with cheap vodka, hear how Rebekah, makes the food we see, even better than it’s ever looked before.

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