This Week in Food Blogs: Eggnog Pound Cake & the History of the Chocolate Chip Cookie
The New Yorker: Can you believe the chocolate chip cookie has been around for 75 years? In honor of its 75th anniversary, The New Yorker, explained the history of the chocolate chip cookie. Many of us know that Ruth Wakefield created the chocolate chip cookie by accident, but do you know the story about her running out of nuts for the normal ice cream cookie she was making? Wakefield instead added chunks of bittersweet Nestlé chocolate, and history was made. Another tidbit: Chocolate chip cookies were used as a comfort food during the Great Depression.
Adventures in a New(ish) City: If you're looking for something tasty, healthy and comforting to cook this winter, then try these turkey meatballs with vodka sauce from Kim. Her meatballs are made with ground turkey meat, old-fashioned oats, onions, an egg, salt, pepper, parsley and oregano. She then lets them sizzle in a cast-iron skillet, covers them with vodka sauce and wilts some spinach on top.
Expect to see more savory pancakes for dinner in 2014, such as these sourdough pancakes.
Photo by simplyla
Bon Appetit Foodist: The BA Foodist, Andrew Knowlton, shares his ten food trend predictions for the coming year. If he's right, get ready for savory pancakes for dinner, restaurants to get greener (more environmentally friendly) and for the egg yolk to take center stage.
David Lebovitz: One of my friends asked for a recommendation for something sweet to make over the holidays. Once I came across this recipe for chocolate, peanut butter and pretzel cupcakes, I just knew she would love it (and so will y'all). Here you go, Julia!
Eater National: It's too late to buy anyone a Christmas gift, but that doesn't mean you can't treat yourself to something nice after the holidays. Eater National asked several top pastry chefs what their favorite French pastry books are. New Orleans pastry chef Kelly Fields recommends "The Last Course" by Claudia Fleming, and New York pastry chef Dominique Ansel recommends "Le Larousse des Desserts" by Pierre Herme.
The House Always Wins: While you could drink your eggnog today, you could also eat it! Making a pound cake from scratch can be time consuming, so just use a pound cake mix, add eggnog, eggs, nutmeg and vanilla, and voila! You have eggnog pound cake.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.