A Peanut-Braised Chicken With Coconut Carolina Rice Recipe to Warm the Soul


Caramelization and time are Chef Edward Lee’s secrets to making chicken drumsticks that are fall-off-the-bone good

“By the time we’re done here,” says chef Edward Lee, “all of this is going to commingle and mix and become one beautiful dish.” The trick to making Lee’s peanut-braised chicken with coconut Carolina rice — a dish he teaches in his class for YesChef, a subscription-based streaming platform offering cinematic cooking classes taught by world-renowned chefs — is cooking the ingredients one by one in a pot, allowing each to cook and caramelize before adding the next. “None of this is an exact science,” Lee assures. “The joy of this kind of cooking is that there’s really not a lot you can do wrong.”

To start, Lee sears off chicken drumsticks until their skin is golden and the chicken fat has rendered into the pan. Once the chicken has imparted its flavor … Read more

Study finds that cultures can protect from foodborne pathogens in cheese

A recent study published in LWT, found that bacterial cultures, known as protective cultures, can fight pathogens and prevent them from causing illness by hampering their ability to infect someone at several key points.

Protective bacterial cultures are commercially available and are designed to control undesirable microbes in foods, including foodborne pathogens such as Listeria monocytogenes

This study titled “Effect of pre-exposure to protective bacterial cultures in food on Listeria monocytogenes virulence” led by Dennis D’Amico, associate professor of dairy foods in the College of Agriculture, Health and Natural Resources at the University of Connecticut, investigated the ability of three commercial protective cultures to survive human gastrointestinal conditions and exert anti-infective properties against Listeria monocytogenes.

“It’s a huge risk because if there are pathogenic bacteria in raw milk and you make cheese from that milk, they can propagate and that can cause illness,” D’Amico told UConn Today.

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Twitter’s Random Restaurant Bot Reminds Me the World Exists


I’m living vicariously through @_restaurant_bot’s photos of restaurants I’ll never go to

Remember places? I don’t! I know travel is back for some, and plenty of my friends have flown internationally now that vaccines are readily available, but I have not been anywhere new since summer 2019. I had to look back through my calendar to figure that out, and now I’m depressed anew, mostly because I’ve been stripped of one of the great joys of travel — stumbling into random restaurants and seeing what kind of meal I’ll have. For now, I’ll have to live vicariously through @_restaurant_bot.

The Twitter account, which was created in October 2020, automatically tweets a random restaurant’s name, location, and four images from its Google listing every hour or so. On a quick scroll right now, there’s a platter of fish heaped with herbs and lime in Laos, a feast of meat … Read more

FDA’s 2021 strides: Thinking outside the box to strengthen prevention


Despite the unprecedented challenges we’ve all faced during the COVID-19 pandemic, 2021 was another important year for the U.S. Food and Drug Administration’s Foods Program.

I’d like to highlight some of the strides we made last year in protecting the safety of human foods, which we will continue building on this year. They reflect on the work done by the dedicated teams in the FDA’s Office of Food Policy and Response, the Center for Food Safety and Applied Nutrition, and the Office of Regulatory Affairs.

FDA Food Safety Modernization Act (FSMA)

January 2021 marked the 10-year anniversary of FSMAbeing signed into law. Congress’ mandate then is still true today: It’s not enough to respond to outbreaks of foodborne illness, we must prevent them from happening in the first place. We continue to answer that call.

Most significantly, in December we published a much-anticipated proposed rule to establish … Read more

Comfort Pasta Is Only Three Ingredients Away

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This foolproof sauce formula offers ease and consistency, no recipe required

It’s hard for me to answer the question “What’s your favorite food?” without any caveats or follow-up inquiries (can it be a list of top five foods instead?), but I can confidently say that pasta is the food that I’m always, unfailingly in the mood for. Though eating pasta is a no-brainer (I truly don’t discriminate between boxed mac ‘n cheese and handmade-from-scratch noodles from a restaurant), making pasta at home has always felt weirdly intimidating and complicated — until now.

Through a combination of necessity, laziness, and an embarrassing number of 9 p.m. cravings I couldn’t ignore, I’ve discovered that an uber-satisfying, creamy-but-balanced pasta is only three ingredients away: heavy cream, stock (chicken, vegetable, beef, whatever you fancy), and a concentrated paste. As someone who thrives under (loose) structure and (rough) formulas, this simplified … Read more