Chefs reinvente your favorite food !




This Mac and Cheese Goes Nationwide

Murray’s Cheese now ships its rich casserole across the country. It’s reopening a cafe in Greenwich Village, too.

When I tested the recipe for Murray’s Cheese’s macaroni and cheese for the City Harvest cookbook several years ago, my family said it was the best mac and cheese they had ever eaten. Murray’s has been selling it in New York to take home, and now they have started shipping it nationwide. It comes frozen, ready to reheat — 32 ounces of gooey richness that might be enough for four but more likely two. Or even just one. You can dig in while watching one of Murray’s new virtual cheese classes, including several covering fall, Halloween and the holidays. Murray’s Mac & Cheese, a cafe, is also reopening this week with an expanded menu of mac and cheese, grilled cheese, salads, wine, beer and cider, with outdoor seating.


source : Florence Fabricant / NYT






A Childhood Favorite Reimagined

Harissa and lamb, pork and fennel, and vegan mushroom with leeks and farro make sophisticated fillings for the humble Australian sausage roll.

Warm and flaky sausage rolls, stuffed with savory meat and striped with ketchup, may not have been school cafeteria fare in Brooklyn while I was growing up. But they were in Australia for Paul Allam, where, as a kid, he used to long for one to appear at his primary school lunch table, tucked into a crumpled brown paper bag, steaming and a little soggy in the best possible way. Now, as a professional baker and an owner of Bourke Street Bakery, Mr. Allam’s goal has been to tweak the humble sausage roll into something reflecting his adult sensibilities, using better ingredients and more sophisticated flavor combinations. At the Manhattan outpost of his Sydney-based bakery group, he offers a heady fennel-scented pork roll, a mellow turkey-cranberry roll and a rotating selection of vegetable rolls, filled with the likes of eggplant with chiles or spinach with feta. But it was the harissa-tinged lamb version, laced with a smattering of currants and almonds, that I fell head over heels for. So much so that when I put subway rides on a pandemic-temporary hold, I called Mr. Allam for the recipe.

source : Melissa Clark / NYT

Burgers Won't Save the Planet—but Fast Food Might

Fast food joints are cheap, convenient, and widely available. And if they swapped out beef for alternative proteins, they could transform the food system.

ONE DAY, WE’LL tell our grandkids about the Great Burger Wars. Scientists dueling social conservatives, foodies brawling with tech entrepreneurs, vegans sniping at vegans—burgers are a window on the charged politics of climate change. And low-methane cows, Impossible Whoppers, and cellular agriculture have put fast food on the front lines. Most recently, a Burger King ad for a lower-emission beef burger featured a tween (the Walmart yodel kid) styled like Gene Autry by way of the Vienna boys’ choir two-stepping his way past farting cows. Of course it went viral. Burger King gobbled up the free press but also stern rebukes from scientists and the beef industry. And nearly every major news outlet has over the past year run some version of a story asking, “Can a hamburger save the world?” Well, can it? Sadly, no. But fast food’s environmental impact can be massively reduced, and with its unparalleled scale, reach, and appeal, it could help transform the food system. That, however, requires taking meat off the menu.







source : Gene Autrey / WIRED