There’s a lot going on in the world of food, so Good Food Pittsburgh will give you Something To Chew On in this regular wrap-up of the best food stories of the day.
- Make some room on your bookshelves, because there’s a bunch of new cookbooks being released this Fall. Eater has rounded up the best ones, from restaurant chefs to baking bibles. [Eater]
- The very best peach cobbler is a simple peach cobbler – and the perfect thing to do with all of our CSA peaches that we have ripening right now. [Serious Eats]
- New trend alert: All of the hottest chefs are cooking with wood to make some deliciously smokey, charred dishes. [GrubStreet]
- What to do with those bits of corn that are left on the cob? Simmer them in milk, and make the best Cream of Corn soup you’ve ever had. [The Splendid Table]
- It’s so much more than just lattes. Pumpkin spice has taken over everything from cereal to candy to cat food – and the Washington Post follows its rise. [Washington Post]
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