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Boston Globe
13-05-2025
- Entertainment
- Boston Globe
A sleek, new, print food magazine without ads defies the online trend
Each issue of Homecooked centers on a particular geographic region. The first was Pioneer Valley in Massachusetts (his staff photographer Melanie Zacek lives there and it seemed like a good place to start), the second Austin, Texas, and a third, due out in June, will feature Monterey Bay, Calif. McCormick doesn't know the folks at Advertisement The Boston companies also offer classes, TV shows, cookbooks, and high-end kitchen merchandise. But the Homecooked publisher has no plans for any of that. He's committed to print. 'Print's not dead,' he tells me on the phone from his base in Eugene, Ore. 'It's just different. We put out a product that people love and if we do that, we have enough faith that people will find us and it will work out.' The 'it' that will work out is the finances. Advertisement Michael McCormick, publisher of the new print food magazine, Homecooked. handout Subscriptions cost $80 for four quarterly issues, but since the first one is free, it means they actually send you five. It's a bootstrap operation funded by the publisher. As for size, picture an issue of Vanity Fair, or a hefty 160-page magazine, dense with appealing photographs and copy, printed on matte paper, all of it a pleasure to hold and look through. The first two Homecooked magazines are ¼-inch thick, considerably larger than other advertising-free magazines, or even those with ads. Homecooked has an authentic, homespun vibe that's down to earth. We're looking at real people. It's all very honest. Something about this magazine reminds me of the early days of Saveur, launched in the 1990s by There are a dozen stories in each Homecooked, with a photo spread that might show a detail of a cooking technique, but seem more like photo essays on the cook and the region. You see them working in their setting and you see what their food looks like, and none of it looks posed (though surely must be to get the shots just right). The Pioneer Valley issue — the region straddling the Connecticut River — has a story on Gloria Pacosa of Gloriosa & Co., an event space in Ashfield. We peek inside her greenhouse, watch her making herb crackers from the fresh herbs grown there, get a recipe for the crackers, see her teacups inside a cupboard, and more. Advertisement Homecooked magazine, first issue on the Pioneer Valley It's all a little dreamy, but it's not Martha Stewart dreamy. You can make most of these things (though the crackers are for someone who really loves to roll pie dough because each large cracker is rolled individually). In the Austin issue we meet Cravey is a crossover from another of McCormick's publications, Quiltfolk, also an ad-free print magazine, this one for quilters, started eight years ago. Quiltfolk runs online workshops that are popular, says McCormick, and take a lot of work to produce. 'They're a mix of travel, culture; we talk a lot about food in those workshops.' McCormick was raised in Eugene. His first job was in pro baseball, a catcher in the Advertisement A recent addition to his publishing group is McCormick says that the most difficult part of Homecooked is actually finding cooks with stories to tell. Starting out meant a lot of cold calls and emails, digging into the region to seek them out. Sometimes getting the recipes is harder than you think because instructions have never been written down. His staff is recipe testing, having a lot of back and forth with the cooks whose dishes they're making. 'As a publisher, it's a bigger challenge than I originally anticipated.' He's up to it. Homecooked magazine, . Sheryl Julian can be reached at
Los Angeles Times
27-04-2025
- Entertainment
- Los Angeles Times
Recipes for a ‘too good to be true' combo — chocolate and bread
A couple of weeks ago at my morning coffee klatch, an informal group of friends who look for each other every morning at Go Get 'Em Tiger on Larchmont Boulevard, the conversation went from passionate thoughts on 'The White Lotus' Season 3 finale to where to take a tween on her first trip to New York City to — and how we got here I don't know, but that's how conversations go in the klatch — the simple and decadent combination of bread and chocolate. Yes, bread and chocolate. Each word on its own evokes something comforting and delicious. Together, they're almost too good to be true. The chocolate croissant — buttery, layered and ever so slightly salty pastry with a single slim bar of dark chocolate at its center — is the most common example of the pairing. Chocolate Babka (aka the best babka) is nothing new. And then, of course, there is Nutella, the chocolate-hazelnut spread that Italian children are allowed to call 'breakfast.' I've never been a huge fan of Nutella. It's too sweet and the texture makes me feel like I'm eating melted wax — sugar is the first ingredient, followed by palm oil, so that explains that. But I could definitely get behind this homemade chocolate-hazelnut spread, which you can use to make Grilled Nutella and Pecan Sandwiches. The first time I encountered bread and chocolate was in 2001, over lunch in an olive grove in the hills outside Barcelona with Colman Andrews, the founder of Saveur magazine. We enjoyed an entire feast in that grove, but it's the dessert that has stuck with me. After clearing the table, the hosts, presumably the owners of the grove, left on the table bottles of green, fruity olive oil, dishes of sea salt and giant, half-eaten loaves of country bread, and set down blocks of dark chocolate broken up by stabbing it with a knife like a block of ice. As the sun began to set on the day and the conversation and wine continued to flow freely, we each ripped off hunks of bread, doused them in olive oil, arranged shards of chocolate on top, and sprinkled the whole thing with sea salt. It was exactly the sort of experience you'd write home about. Not long afterward, I hosted a party with grilled cheese sandwiches as the main event. (I love a party where I find ways to get people to make their own food, and a grilled cheese sandwich party is just that.) I borrowed a commercial panini press and set out loaves of sliced brioche, butter, olive oil, salt, sliced Gruyère cheese and Italian sliced meats, and let guests have their way with it all. Come dessert time, I set out a pile of foil-wrapped, slim dark chocolate bars. If you are looking for ways to find the child within any grown-up, give them the opportunity to make a grilled chocolate sandwich. Guests were in awe! They staggered around, eating crunchy, grilled bread oozing a layer of melted, glossy dark chocolate, amazed at what they had made — with just chocolate and bread. Chocolate bread pudding, such as Ray Garcia's Chocolate Banana Bread Pudding or Chocolate Croissant Bread Pudding, turns the combination into a proper dessert. And if you're up for making something a little fancier (but not difficult!), try Nancy Silverton's Bittersweet Chocolate Tartufo With Olive Oil Fried Croutons. Which brings me back to breaking bread. Fondue, the ultimate bread-breaking, communal eating experience, IMO, is ready for a comeback, and that includes chocolate fondue. And in today's culinary world of 'anything goes,' it could get a lot more interesting. For the chocolate version, forget about those enormous, out-of-season strawberries with white centers and no flavor. Dip a salted, buttery or oily crouton in that chocolate fountain instead and thank me later. Not surprisingly, my friend Trisha Cole, a travel and food publicist and author of 'Life at the Dumpling,' a guidebook for living an attainable 'best life,' complete with homemade everything, poetry and teenagers who aren't pinned to their devices (she's living hers in Glassell Park), says that a baguette and dark chocolate is her family's go-to camping dessert. Bread and chocolate a dessert for discerning tastes, for those who appreciate simplicity, for 'ingredient' households (a.k.a. snackless homes) and for non-dessert people. And if you have the opportunity to enjoy it with red wine and the people you love, even better. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. Nancy Silverton manages to make even the most unexpected combinations seem so perfect as to be obvious. Croutons? With chocolate? But of course! The croutons in this elegant dessert are fried in olive oil, salted and strewn over an ethereal dark chocolate truffle. She serves the truffle with a scoop of olive oil gelato on the side. Cheat with vanilla gelato topped with quality olive oil and a sprinkle of sea salt. Get the time: 1 hour. Serves 8. Brioche is cut into chunks and set aside overnight to dry, allowing for maximum custard absorption. The bread chunks are then layered into a baking dish with chopped chocolate, thinly sliced bananas and custard, and set in the refrigerator to get down to the business of absorbing. Just before baking, more custard is added. The result: chunks of pillowy bread, crunchy on the outside and custardy on the inside, laced with caramelized banana and dark chocolate — proof that good things come to those who the time: 1 hour 20 minutes. Serves 16 to 20. You thought croissants were rich; try them soaked in heavy cream and egg yolks. With Studio City's legendary Pinot Bistro now closed for more than a decade, those who still remember the place — many regulars claimed to come for the chocolate croissant bread pudding — can make it at the time: 1 hour 30 minutes. Serves 6. With toasted hazelnuts and crushed Italian cookies rolled in with the dough, and a thick layer of chocolate glaze drizzled on top, this is not your bubbe's babka. The dough needs to rest overnight in the fridge, so you can go to bed dreaming about the slice (or two) you will enjoy with your morning the time: 1 hour 20 minutes plus rising time. Makes 2 babkas.
Time Out
25-04-2025
- Entertainment
- Time Out
This iconic Italian sandwich shop is opening two locations in Miami
The cult-favorite sandwich spot that draws hour-long queues in Florence —and countless TikToks from foodies trying to beat the line—is officially heading to Miami. All'Antico Vinaio, the legendary panini shop renowned for its crispy Tuscan schiacciata bread and decadent, overstuffed sandwiches, will open two Florida outposts this summer, one on Lincoln Road and another in Brickell. Founded in 1991 by the Mazzanti family, the original Florence shop began as a humble wine-and-snack counter before evolving into a global sensation, earning the title 'Home of the World's Best Sandwiches' from Saveur in 2016. Today, with , Los Angeles, Las Vegas and Dubai, All'Antico Vinaio continues to sling its signature schiacciata bread and cured meats to eager crowds. Now, Miami gets its turn. View this post on Instagram A post shared by All'Antico Vinaio USA (@allanticovinaiousa) The new locations promise to channel the same rustic charm and flavor as the Italian flagship, with sandwiches piled high with prosciutto, creamy pecorino, truffle spreads and sun-dried tomatoes slicked with olive oil. Favorites like La Favolosa (featuring spicy eggplant and salame) and La Paradiso (that's stracciatella and pistachio cream) are expected to join the menu, alongside the shop's famously messy—and Instagrammable—creations. Driving the brand's stateside expansion is Tommaso Mazzanti, who teamed up with Tanya Bastianich Manuali and her brother, restaurateur and MasterChef judge Joe Bastianich. The group has maintained a consistent feel across locations, featuring bread baked fresh daily, imported Italian ingredients and a vibe that exudes Italian street food with a touch of chic. Though exact opening dates haven't been announced yet, we suggest brushing up on your sandwich-ordering Italian (and patience). Judging by the buzz in every city it lands in, All'Antico Vinaio is likely to bring Lincoln Road to a standstill.
Associated Press
01-03-2025
- Health
- Associated Press
A new cookbook ties healthy eating to good sleep
Anyone who has ever suffered in bed after eating three slices of pizza could surmise there is some relationship between food and sleep quality. For Marie-Pierre St-Onge, the director of Columbia University's Center of Excellence for Sleep and Circadian Research, years of studying the relationship confirmed it. Data from large-scale population studies showed that eating a lot of saturated fat and simple carbohydrates made it harder to get deep, restorative sleep, she said. The inverse was also true. People who don't get enough sleep, for example, were more likely to be obese. 'It's a cycle of having poor sleep leading to poor dietary choices, and lower dietary quality that further propels poor sleep,' St-Onge said. If bad food could keep you awake, she wondered, can good food help you sleep? Her research led to a new cookbook, 'Eat Better, Sleep Better,' co-written with Kat Craddock, editor-in-chief of the food magazine Saveur. St-Onge said the answer is yes. The book's recipes reflect her findings that people with high-fiber diets report better sleep, and the dishes rely heavily on what she called sleep-supporting ingredients. Nuts, seeds and whole grains such as barley, buckwheat and kasha contain melatonin, a compound the body also produces naturally to regulate the circadian rhythm. Research suggests the anti-inflammatory properties of ginger and turmeric improve sleep quality, as do the phytochemicals in brightly colored fruits and vegetables like squash, cherries, bananas and beefsteak tomatoes, St-Onge said. Besides the properties of particular ingredients, the combination of certain foods is key to encouraging your body to produce the hormones it needs to fall and stay sleep, she said. Tryptophan, for example, is an essential amino acid only found in food, but it requires nutrients such as magnesium, zinc and B vitamins to be converted into melatonin and serotonin. St-Onge noted that people shouldn't expect to fall dead asleep after loading up on certain ingredients at dinner. Food has to be processed, with chemical reactions transforming nutrients over time before they are absorbed. 'It's making sure you have a healthy diet across the day to have the nutrients at the ready,' she said. Recipes were developed for every meal of the day, plus snacks and desserts, the authors said. The two then arranged them into a 28-day meal plan designed to improve your sleep. Craddock said developing the recipes came naturally because the research stressed using a variety of foods she likes to cook with anyway. The challenge was making sure the recipes fell within the nutritional requirements. 'My instincts are to go hard on bacon and butter and cheese and heavy cream, and she pared a lot of that back,' Craddock said. Instead of bacon, Craddock said, she could achieve similar flavors with a little olive oil and smoked paprika. 'It was a bit of a dance back and forth between my more restaurant approach to making foods delicious and her nutritional goals.' Creole gumbo recipe, for instance, is inspired more by a vegetarian version often served during Lent than the heavier traditional one. The andouille often used — a pork product high in saturated fat — is swapped out for healthier chicken sausage. Adding more than a pound of mixed greens makes it more like a vegetable stew, and brown rice adds a complex carbohydrate. With numerous charts and scientific research, the book is a practical guide to improving your diet in general. But Craddock said it also introduces people to international ingredients and dishes so they might think beyond what they eat every day. 'If you dig a little deeper and look a little further, there are healthful and flavorful and exciting ingredients from many cultures that are right in our own backyard,' she said.
The Independent
01-03-2025
- Health
- The Independent
A new cookbook ties healthy eating to good sleep
Anyone who has ever suffered in bed after eating three slices of pizza could surmise there is some relationship between food and sleep quality. For Marie-Pierre St-Onge, the director of Columbia University's Center of Excellence for Sleep and Circadian Research, years of studying the relationship confirmed it. Data from large-scale population studies showed that eating a lot of saturated fat and simple carbohydrates made it harder to get deep, restorative sleep, she said. The inverse was also true. People who don't get enough sleep, for example, were more likely to be obese. 'It's a cycle of having poor sleep leading to poor dietary choices, and lower dietary quality that further propels poor sleep,' St-Onge said. If bad food could keep you awake, she wondered, can good food help you sleep? Her research led to a new cookbook, 'Eat Better, Sleep Better,' co-written with Kat Craddock, editor-in-chief of the food magazine Saveur. St-Onge said the answer is yes. The book's recipes reflect her findings that people with high-fiber diets report better sleep, and the dishes rely heavily on what she called sleep-supporting ingredients. Nuts, seeds and whole grains such as barley, buckwheat and kasha contain melatonin, a compound the body also produces naturally to regulate the circadian rhythm. Research suggests the anti-inflammatory properties of ginger and turmeric improve sleep quality, as do the phytochemicals in brightly colored fruits and vegetables like squash, cherries, bananas and beefsteak tomatoes, St-Onge said. Besides the properties of particular ingredients, the combination of certain foods is key to encouraging your body to produce the hormones it needs to fall and stay sleep, she said. Tryptophan, for example, is an essential amino acid only found in food, but it requires nutrients such as magnesium, zinc and B vitamins to be converted into melatonin and serotonin. St-Onge noted that people shouldn't expect to fall dead asleep after loading up on certain ingredients at dinner. Food has to be processed, with chemical reactions transforming nutrients over time before they are absorbed. 'It's making sure you have a healthy diet across the day to have the nutrients at the ready,' she said. Recipes were developed for every meal of the day, plus snacks and desserts, the authors said. The two then arranged them into a 28-day meal plan designed to improve your sleep. Craddock said developing the recipes came naturally because the research stressed using a variety of foods she likes to cook with anyway. The challenge was making sure the recipes fell within the nutritional requirements. 'My instincts are to go hard on bacon and butter and cheese and heavy cream, and she pared a lot of that back,' Craddock said. Instead of bacon, Craddock said, she could achieve similar flavors with a little olive oil and smoked paprika. 'It was a bit of a dance back and forth between my more restaurant approach to making foods delicious and her nutritional goals.' A Creole gumbo recipe, for instance, is inspired more by a vegetarian version often served during Lent than the heavier traditional one. The andouille often used — a pork product high in saturated fat — is swapped out for healthier chicken sausage. Adding more than a pound of mixed greens makes it more like a vegetable stew, and brown rice adds a complex carbohydrate. With numerous charts and scientific research, the book is a practical guide to improving your diet in general. But Craddock said it also introduces people to international ingredients and dishes so they might think beyond what they eat every day. 'If you dig a little deeper and look a little further, there are healthful and flavorful and exciting ingredients from many cultures that are right in our own backyard,' she said.
