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17 Recipes to Make This Summer, Picked by Food & Wine Editors

17 Recipes to Make This Summer, Picked by Food & Wine Editors
prestigeonline.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from prestigeonline.com Daily Mail and Mail on Sunday newspapers.

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D&AD announces programme for New Blood Digital Festival 2021 running from 5-8 July

D&AD announces programme for New Blood Digital Festival 2021 running from 5-8 July
campaignbrief.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from campaignbrief.com Daily Mail and Mail on Sunday newspapers.

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This Brand Makes the Most Popular Rice Cookers in the World—Here's Why We Love it

How many other rice cookers have inspired this level of devotion? ....

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Six Japanese-Inspired Sweets We're Obsessed With Right Now

Six Japanese-Inspired Sweets We re Obsessed With Right Now
Antara Sinha
Through a riot of texture
, color, and precision married with ingredients like miso, red bean, and yuzu, Japanese confectioneries capture our imaginations and our taste buds wherever we encounter them. These six Japanese-inspired confections, ranging from chocolate bonbons to luscious cheesecakes and, of course, some truly magical mochi, draw on their makers heritage and childhood memories. Call it the ultimate indulgence, but when it comes to dessert time in Japan, we re all just kids in a candy shop.
© Photo by Jessica Pettway / Food and Prop Styling by Miako Katoh
When you can t travel to Japan in person, these confections offer a little bit of a trip all on their own. ....

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Chef Maricela Vega Shows Us How to Love Eating Plants In the Winter

Chef Maricela Vega Shows Us How to Love Eating Plants in the Winter
Hilary Cadigan
Ask
Maricela Vega what drives her cooking and she’ll talk about relationships. Relationships with farmers, with community, with family and ancestors and the earth itself. “Food doesn’t just magically appear,” she says. “I rely on so many to do what I do.”
For the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering Indigenous foodways, using mostly vegetables and only when they’re local and in season is a form of empathy. Vega’s strong farmer ties yield lush peach pound cakes in summer and crispy-cushiony squash empanadas come fall. “If you’re eating a tomato in the middle of February, someone is feeling the consequence,” she says. “To me, cooking well is about making the most of what’s here now, and not asking for more.” ....

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