By Holly Hughes
For fourteen years, most sensible foodstuff Writing has served up the creme de l. a. creme of the year's nutrients writing. The 2014 version once more bargains the tastiest prose of the 12 months, from various voices: nutrients writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections dedicated to "A desk for Everyone" and "Back to Basics," you'll discover a subject and a taste for each appetite—the state of the art, the considerate, the provocative, and the hilarious—a smorgasbord of treats for the foodie in all of us.
Contributors contain: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. area, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas condo, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh
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Extra info for Best Food Writing 2014
Watch carefully and cover the ribs loosely with foil if the meat begins to brown too quickly. continued... 60 SUNDAY ROASTS 5. Remove from the oven and brush both sides of the ribs with 1 cup/240 ml of the barbecue sauce. Roast for 10 minutes, and then brush both sides of ribs with another 1 cup/240 ml of the sauce. Roast for 15 minutes longer. Sides: Year-round you can serve these ribs with your favorite baked beans and coleslaw, but in the summer you might like to offer them with potato salad and corn on the cob.
There are four types of port: Vintage, Tawny, Ruby, and White. You don’t need to use the most expensive, which is the Vintage. The ready-to-drink Tawny, which is the same color as its name, is a good moderately priced choice, but if it is not available, you can use a less expensive Ruby port. Market note: BEEF 33 Beef Tenderloin Stuffed with Spinach, Mascarpone, and Sun-Dried Tomatoes This recipe is an unusual yet impressive way to prepare a beef tenderloin. The meat is butterflied and pounded to an even thickness, then topped with a Mediterranean melange of sun-dried tomatoes, spinach, creamy mascarpone, and grated Parmesan.
5-cm border all around. 5-cm intervals. (The flank steak can be prepared 4 hours ahead; cover and refrigerate. Refrigerate the marinade separately. ) 3. Arrange a rack at center position and preheat the oven to 350°F/180°C/gas 4. 4. Place the flank steak in a shallow roasting pan/tray, and pour the reserved marinade over it. Roast for 30 minutes, basting twice with pan juices, or until the center of the meat is rosy pink when pierced with a small sharp knife. Remove and tent loosely with foil and let rest for 15 minutes.