Twitch launches Communities to help gamers organize around their shared interests

Twitchs push to broaden the scope of its video game streaming site to include more types of content continues today with the launch of a new section on its site called Communities. Designed to cater to users unique interests, this section initially contains hundreds of categories, someof which build on top of gamers interests as well as those that dont. Here, youll find dedicated sections devoted to topics like cosplay, drawing, painting, comedy, food, music and more. Plus, Twitch says users can set up their own communities, if they choose.

Of course, many communities will also focus on specific gaming titles, types of gaming, like retro, or activities, like speedrunning.

The launch follows a number of changes to the Amazon-owned streaming site over the last year or so, which have put an emphasis on catering to the gaming audience in new ways, while also attracting new users. In fall 2015, the company debuted a new channel calledTwitch Creative, which allowed gamers to show off theirartistic endeavours that is, their game-inspiredpaintings, drawing, songs, costumes and more.

It also dipped its toe into TV streaming, by offering classic programslike those from Bob Ross and Julia Child, as well as Amazons new TV show pilots.It even launched a social eating category to cater to its South Korean users, then more broadly opened up to vloggers through a new category called IRL.


Given the expanded scope of content on the site today, its not surprising that Twitch would now try to organize these many different communities to make them easier to find.

But the change is not just about enabling better discovery, users are also allowed to start their own communities, which are then added to the directory listing.

Weve heard from our streamers and viewers that they want the freedom to form specific groups, organizing around topics such as speedrunning, esports, cosplay, and painting, said Sheila Raju, Product Marketing Manager at Twitch, in a statement. With Communities, we are giving our users the power to create groups of their choosing, while providing creators with another tool to expand their audiences. If you have an interest thats shared among others, Communities is where that collective can live.


These communities can be personalized by their creator, each with their own specific rules, a customizable banner and avatar, and they can have their own designated Community Leader. The leaders will also have access to moderation tools for the channels in their communities, which gives them permission to ban or timeout channels that go against their communitys rules.

Inside the communities, theres also a stream wall which displays the live content from creators who are choosing to broadcast to the community. For broadcasters, associating themselves with a community could give them more exposure for their content, allowing them to pick up more fans.

The communities are all public, too, which means that viewers and creators alike can see the list of channels that are currently broadcasting at any time. This helps them to figure out if the community is right for them.

The new Communities directory is available today, in beta, to all Twitch viewers and broadcasters.

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13 Pioneer-Era Recipes That You Should Still Serve Up Today

Americans making their way to settle in new areas of the country back in the 1800s had little to rely on when it came to meals. They had to get creative with the meager options,but you’d be surprised how many pioneer-era recipes from back in the day still look scrumptious today.

That’s why looking back at how folks survived in that era, and again later during the Great Depression, is the perfect wayto find budget-friendly, yet still delicious, dining options for you and your family. In fact, you might even recognize a few of these as staples in your kitchen thatwere passed down in your family through the generations.

Either way, I wouldn’t mind chowing down on several of the pioneer-era recipes listed below! I also wouldn’t recommend looking at them on an empty stomach unless you want to hear your belly growl.

Have you tried any pioneer-era recipes that we missed? Let us know in the comments and be sure to SHARE with your friends!

[H/T: The Chronicle Of The Old West,]

1. Corn Dodgers


Similar to hush puppies, these were a great side with beans or to carry around for a snack while traveling.

2 cups cornmeal
2 Tbsps. butter
1 Tbsp. sugar
1/2tsp. salt
2 cups milk
1 tsp. baking powder

Start heating oil in a Dutch oven while you cook thecornmeal, butter, salt, sugar, and milk in a saucepan. Once it’s all mixed together, set the saucepan aside and allow to cool for five minutes, then add baking powder. Drop tablespoon-sized portions into the oil and let fry for 10 to 15 minutes or until golden brown.

2. Spotted Pup


This sweet dish might have a strange name, but it’sa great treat that will stick to your bones.

Cooked rice
1 egg
1 dash salt
Sugar, to taste

Place the rice into a Dutch oven andpour enough milk to cover the grains and add a well-beaten egg.Next, add a dash of salt and as much sugar as you’d likefor sweetness, then the raisins, nutmeg, and vanilla. Cover with a lid and allow to heatslowly until the egg is fully cooked.

3. Soda Biscuits


These are a bit more dense than the fluffier biscuits we tend to make today, but just as delicious.

3 1/3 cups of flour
1 tsp. baking soda
1 tsp. salt

With flour in a large bowl,add one tablespoonof milk at a time until the dough is stiff. In a separate small bowl, dissolve the baking soda into one tablespoon of milk, thenpour into the dough and mix. Add the salt and mix again, then roll the dough out into a thin layer. Use a cookie cutter to make circles and fry in a Dutch oven or bake in a standard oven until dough is cooked all the way through and the edges are brown.

4. Molasses Stack Cake


This super sweet cake should totally make a comeback, especially for birthdays and special occasions!

1/2 cup buttermilk
1/2 cup shortening
1 egg
1 cup molasses
1/2 tsp. baking soda
2 cups flour

Mix the buttermilk, shortening, egg, molasses, and baking soda, and add nutmeg and cinnamon to taste. Once fully combined, add the flour and mix until it forms a dough. Roll out the dough and use a cookie cutter to make circles, then bake on an un-greased cookie sheet.

Serve with applesauce between the layers and top with more molasses.

5. Mud Apples


Yep, this recipe uses actual mud. Butdon’t worry we would obviously never recommend that you consume dirt. You actually might want to substitute cinnamon and keep the skins on for a sweeter version.

4 large apples

Cover the apples in mud and place them directly onto the coals of a fire for about 45 minutes. Carefully remove the fruit from the flames and scrape away any coal. Knock the mud off and discard the apple skins for a sweet, mushy treat.

6. Winter Red Flannel Hash


This was often made with leftover corned beef that wasn’t enough for a meal on its own.

1 1/2 cups chopped corned beef
1 1/2 cups chopped cooked beets
1 chopped medium onion
4 cups chopped, cooked potatoes

Mix all the ingredients in a bowl and heat in an oiled skillet until the bottom is browned and forms a crust. If it’s dry, you can add a little beef broth for moisture.

7. 1876 Cottage Cheese


Folks back in the day found the perfect use for milk that was about to go totally bad so it didn’t go to waste.

Heavy cream

Let the milk clabber, or sour and curdle slightly, and skim the cream off the top. Place the clabbered milk over very low heat and cut into chunks. Use a colander to press out the whey and wipe it away. When the clabbered milk is firm, rinse with cold water and squeeze out the liquid while forming it into a ball. Crumble into a bowl and add thick cream.

8. Chuckwagon Beans


This protein-rich dish was a staple for fireside meals that kept you full for long rides.

16oz. dry pinto beans
9 cups water
2large chopped onions
2 tsps. salt
1/2tsp. oregano
1/2tsp. garlic powder, or 2cloves sliced garlic
1/4tsp. pepper
1 Tbsp. brown sugar or molasses

Wash the beans and boil them in six cups of water for five minutes, then turn the heat off and let them sit for an hour. Add three more cups of water and bring to a boil again, then add the rest of the ingredients saving the sugar or molasses for last and adding more if you have a sweeter tooth. Let it cook for an hour before serving.

9. Jerky Gravy


Since it was obviously difficult to keep fresh meat while traveling, it was often cured into jerky that could be used in various dishes.

Chopped jerky
Fat or grease

There are no measurements for this as it depends on how much gravy you’d like or ingredients available. Fry the jerky in a skillet with fat or grease, then remove from heat and add flour, milk, salt, and pepper and stir until thick.

10. Velvet Chicken Soup


You may love chicken soup, but this “velvet” versionwas a pioneer favorite.

3 to 4 lbs. chicken
3 qts.water
1 Tbsp. salt
6 peppercorns
1 small chopped onion
2 Tbsps. chopped celery
2 cups rich milk or cream
1 Tbsp. cornstarch
1 Tbsp. butter
2 well-beaten eggs

Clean the chicken and cut into chunky pieces. Put in a pot with the water and a pinch of salt, then bring to a boil and allow to simmer until the chicken is tender. Remove from the pot andseparate the meat from the bones, saving it for other dishes.

Place the bones back into the pot and add the peppercorns, onions, and celery. Simmer until it has boiled down to about a quart of stock thenstrain. Add the milk or cream and bring to a boil again. Mix the cornstarch with cold water and add to the pot, followed by butter. In a separate bowl, pour one cup of the stock over well-beaten eggs, then pour that mixture back into the stock and allow to cook for two minutes while stirring constantly.

11. Currant Bread


Settlers from Wales brought this popular pioneer bread over the pond with them in 1856.

1 yeast cake
1/4 cup lukewarm water
9 cups flour
2 cups shortening
1 lb. raisins
1 lb. dried currants
1 1/2 cups sugar
1/2 cup molasses
3 halves candied lemon peel
1 Tbsp. nutmeg
1 Tbsp. salt
3 cups warm water

Mix the yeast in the lukewarm water to soften, then mix the shortening and flour. Add the rest of your ingredients, including the yeast but not the warmwater yet. Once it has been fully mixed together, add the warm water. Let the dough rise overnight, form into loaves, and allow to rise for another couple of hours. Bake at 350 Ffor an hour and a half.

12. 101-Year-Old Pastry


This recipe was the best way to make tons ofyummy dough without depleting too many ingredients. And though the name is “101-year-old,” it certainly was used much longer ago than that.

2 1/2 cups sifted flour
1/2 tsp.salt
1 cup lard or shortening
1 beaten egg
1 Tbsp. vinegar
Cold water

Mix the shortening with the flour and salt. In a separate bowl, beat the egg and add vinegar, then fill with cold water. Add about four tablespoonsof the mixture to the flour and shortening and save the rest for another batch. Mix until doughy and you’ll have enough for two nine-inch pie crusts.

13. Norwegian Fruit Soup


Scandinavian settlers shared this spin on tapioca pudding when they arrived during the 1800s.

1 cup water
2 prunes
1 Tbsp. dried currants
1 Tbsp. raisins
1 cinnamon stick
1 1/2 tsps. sugar
1/2 tsp. vinegar
1 1/2 tsps. quick-cooking tapioca

Place water in a pot over heat and cookprunes, currants, raisins, and cinnamon until tender. Then add the sugar, vinegar, and tapioca and bring to a full boil before removing from heat. Remove the cinnamon stick before serving.

Did we miss any recipes from back in the day that you’ve tried? Let us know below and be sure to SHARE with your friends!

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Take Breakfast To The Next Level And Cook Your Eggs In Spaghetti Squash Nests

Breakfast is vital to our health, so starting the day with a delicious and protein-packed meal is an essential way to fuel your body and jump-start the day!

Of course, no delicious breakfast is complete without Eggland’s Best eggs. For those of you who are tired of the same old breakfast fare, it might be time to add a little twist to your morning meal.

Being able to start the day off on a delicious note makes it so much easier to wake up and not be tempted to hit the snooze button, right?

A fresh new recipe to add to your morning routine is bakingEggland’s Best eggs in a nest of spaghetti squash. This dish is not only scrumptious, it’s also packed with the healthy proteins, vitamins and minerals we need.

Eggs and squash go so well together once you have a bite, you’ll wonder why you haven’t already been cooking breakfast like this!

Plus, spaghetti squash is a delicious way to fit veggies in for breakfast.

This might be one of the tastiest breakfast dishes I’ve whipped up in a long time. It’s now a staple in my household because it’s such a quick and satisfying way to properly start the day.

Check out the video and recipe below to see how its done, and then try it yourself. Print out the recipe to have it handy while you prepare the dish!

Cook: 60 min
Prep: 10 min
Serves: 6

  • 1 34 cups cooked spaghetti squash
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, minced
  • 6 Egglands Best eggs
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 18 tsp. ground black pepper
  • 2 Tbsps. chickpea flour
  • 13 cup Parmesan, grated
  • Preheat the oven to 425 F.
  • Bake spaghetti squash for 45 minutes.
  • Place the cooked spaghetti squash in a bowl.
  • Saut onions in a pan for about 5 minutes.
  • Add onions to the bowl with the spaghetti squash, parsley, garlic powder, salt, pepper, chickpea flour and Parmesan cheese. Mix well.
  • Scoop 1/4 cup into each tin. Create a nest. Bake 18 minutes.
  • Crack 1 Eggland's Best egg into each tin. Bake an additional 10 minutes.
  • Serve and enjoy!

Eggland's Best Nests 10 minutes 60 minutes 70 minutes Serves 6×416.jpg 1 3/4 cups cooked spaghetti squash 1 Tbsp. olive oil 1 medium yellow onion, minced 6 Egglands Best eggs 1 tsp. garlic powder 1 tsp. kosher salt 18 tsp. ground black pepper 2 Tbsps. chickpea flour 13 cup Parmesan, grated Preheat the oven to 425 F. Bake spaghetti squash for 45 minutes. Place the cooked spaghetti squash in a bowl. Saut onions in a pan for about 5 minutes. Add onions to the bowl with the spaghetti squash, parsley, garlic powder, salt, pepper, chickpea flour and Parmesan cheese. Mix well. Scoop 1/4 cup into each tin. Create a nest. Bake 18 minutes. Crack 1 Eggland's Best egg into each tin. Bake an additional 10 minutes. Serve and enjoy!

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Surprising Reasons You Should Never, Ever Dump Old Pickle Juice Down The Drain

Personally, I love pickles!

If you ask me, there’s something special about the complex, briny tang of a half-sour or a gherkin.

There’s simple nothing in the world that tastes better on a corned beef sandwich, or stacked on top of juicy cheeseburger.

But once the pickles are all used up, and the hamburgers have been eaten, what the heck are you supposed to do with all that leftover juice?

Most of just dump it down the drain. We maybe,maybe, save the jar for crafts like these adorable mason jar lunchables.

Did you know it’s actually a huge waste to throw out all your pickle juice? That stuff is darn useful.

Keep it on hand, and you’ll quickly discover all of the genius ways you can use it: in the kitchen, on your body, and around the house!

Scroll through below to check out a few of our favorite ways to put pickle juice to work.

#1: Helps Upset Stomach


Janine Ngai for LittleThings

Okay, bear with us here. Did you know pickle juice actually soothes an upset tummy?

It might sound crazy because pickle juice is full of acidic vinegar, but ingesting the vinegar actually helps to balance the pH in your stomach, soothing the rumbles away.

The salty brine also helps the body bounce back from the dehydration of puking; no wonder pregnant women often crave pickles!

#2: Preserves Food Longer


Janine Ngai for LittleThings

Pickle juice is really just a flavorful brine designed to preserve fresh veggies like cucumbers for months at a time.

There’s no reason you can’t go on using the brine just cause the cukes ran out!

Instead, use leftover pickle juice to quick pickle leftover veggies like cabbage and carrots, which helps them keep just a couple days longer.

#3: Soothes Sore Skin


Janine Ngai for LittleThings

If you have an itchy bug bite, or an annoying friction rash, try putting a little bit of pickle juice on it to ease the tickle.

Scratching everyone’s favorite solution just damages the skin, while pickle juice works by off-setting the itch with a slight acidic sting.

Just make sure to layer some moisturizer on top, since the salty juice can cause a little skin dryness.

#4: Relaxes Muscle Cramps


Janine Ngai for LittleThings

Muscle cramps come out of nowhere and they are theworst you have no way of controlling your muscle or stopping the spasm.

Fortunately, pickle juice might be the superfood we’ve all been waiting for; just swallow a couple spoonfuls!

The juice is loaded with potassium, which relaxes muscles, and electrolytes, which helps control dehydration, making it a cramp-fighting powerhouse.

#5: Boosts Potted Plants


Janine Ngai for LittleThings

If your indoor plants are looking a little down in the dumps, a healthy serving of pickle juice might perk them up.

Plants require a lot of potassium to keep growing happy and healthy, and sometimes they struggle to produce enough on their own, especially if they have a small supply of soil to work with.

Adding potassium in the form of pickle juice (plus acid to balance the pH of the soil) boosts them up big time!

#6: Keeps You Hydrated


Janine Ngai for LittleThings

During a workout, it’s common knowledge that you need plenty of ordinary water, but you may also want to consider spiking it with pickle juice.

Salt is one of the most important factors in staying hydrated, because it encourages your body to hold on to its water deep down on a cellular level.

So next time you go for a run or hit the gym, be sure to sip some pickle juice too.

#7: Cleans Copper Pans


Janine Ngai for LittleThings

Copper pots and pans are beautiful hanging in your kitchen, but they become considerably less pretty when they start turning green.

This process, called oxidation, happens when copper is exposed to the air, but it’s easy to reverse with a little sodium-acid solution.

Sodium and acid, also known as salt and vinegar, are already mixed together in the form of pickle juice, so cleaning your kitchen is the perfect way to use up the dregs.

#8: It Helps Weight Loss And Exercise Recovery


Janine Ngai for LittleThings

We’ve already talked abouthow pickle juice can help your stay hydrated during a workout, but it does more than that!

The potassium in the brine also helps your muscles recover after getting tuckered out.

Even better, if part of your exercise goal is weight loss, vinegar has been shown to boost the metabolism and curb appetite.

Would you ever consider keeping your picklebrine once the pickles are all gone, or is that super-gross?

Let us know your thoughts below, and don’t forget toSHAREthese creative tricks!

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I Make Mirror Glazed Mousse Cakes

I make one of the most popular mirror glazed mousse cakes. It takes three days to make one mousse cake due to very unique and rare techniques used to produce them. They are made of natural ingredients, real cream, milk, fruits and berries, premium chocolates and top-class biscuits. It is all made from scratch. If it is made correctly and covered with mirror glaze, which is also based on chocolate, then you can even see your reflection in the cake.

Show Full Text

I also teach how to make mousse cakes, mirror glaze and much more of my recipes and techniques. My master-class videos include entry level (no experience required) as well as advanced levels, and you can find everything at my website.




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Rachael Ray and other chefs share cookbook gift ideas

(CNN)Chef Michael Solomonov’s gorgeous cookbook “Zahav” is taking up too much space on my dining room table, but his family stories, recipes and photography keep me from shelving it. And I want to make his hummus.

Ruth Reichl’s “My Kitchen Year: 136 Recipes That Saved My Life,” her post-Gourmet memoir tale of recovery, kept me going during recovery from outpatient surgery. I also want to make her shirred eggs with potato puree.
“The Food Lab” from food science expert J. Kenji Lopez-Alt is helping me answer all those food science questions that my child and I ponder as we mix salad dressing, make burgers and cook lots of pasta. (Recipes are included.)
And those are just three of this year’s cookbooks and food memoirs to gift a food lover this holiday season.
“There are so many new cookbooks this year, it’s hard to narrow the list down,” said Amazon senior books editor Seira Wilson, who nonetheless picked her top 10 cookbooks of the year for CNN.
There’s also a new Thug Kitchen (vegan) cookbook; “Paleo Takeout,” the latest Paleo book by Russ Crandall; and YouTube baking star Rosanna Pansino’s take on baked goods in “Nerdy Nummies.” I want her Periodic Table for Cupcakes.
Prefer to stay away from trends? If you want to give a classic cookbook to your loved one this holiday season, you’re in luck. Today’s food stars were inspired by some of the cooking greats, and they’re happy to share the books that made them fall in love with cooking.
Check out their classic recommendations below, and click through the gallery to see Wilson’s 2015 picks.

Alice Waters, founder of Chez Panisse and author of ‘My Pantry’

Favorite cookbook: “One of my all-time favorites is ‘French Country Cooking’ by Elizabeth David. She had a huge influence on me in so many ways, and I return again and again to her books but especially this one.”
Inspirational cookbook: “Diana Kennedy’s ‘Cuisines of Mexico’ has always inspired me, as it has so many! The tortilla recipe in my new book is inspired by Diana’s. She never really leaves my mind. One of my all-time favorite recipes from that book is Flor de Calabaza Para Quesadillas (pumpkin blossom filling for quesadillas).”

Ruth Reichl, author of ‘My Kitchen Year: 136 Recipes That Saved My Life’

Favorite cookbook: “French Cooking in Ten Minutes” by Edouard de Pomiane (the English translation, with a forward by Elizabeth David). “This is, in many ways, a perfect book. It’s encouraging. It makes cooking seem simple and natural. But what I like best is that I find it almost impossible to read the book without racing into the kitchen and beginning to cook.”
Inspirational cookbook: “Asian Ingredients” by Bruce Cost. “In the ’80s, when Bruce Cost (of Ginger Ale fame) originally published this book, it inspired me to fill my pantry with what were, at the time, arcane ingredients. Over the years, I’ve cooked so many dishes from this book, but the one that has been a constant staple is Chinese Egg Noodles with Pork and Hot Bean Sauce. I always have the ingredients on hand, you can make it in 10 minutes, and it might be my husband’s favorite dish.”

Rachael Ray, cookbook author, television host and magazine editor

Favorite cookbook: “My favorite cookbooks are those of Marcella Hazan, Jacques Ppin and Julia Child. It’s impossible to pick a favorite recipe from anybody’s book. I don’t play favorites when it comes to food. Marcella taught me that measuring is like putting a bird in a cage. Jacques and Julia taught me to not take food too seriously. The point is to have fun and to share.”
We agree and know that Hazan’s “Essentials of Classic Italian Cooking” is spectacular. Try her simple tomato sauce. It has just four ingredients: tomatoes, onion, butter and salt. A grand celebration of the friendship between Pepin and Child are the companion books to their PBS series, “Julia and Jacque at Home.”

Michael Solomonov, chef and author of ‘Zahav’

Favorite cookbook: “My favorite cookbook is ‘Taste of Israel’ by Avi Ganor and Ron Maiberg. It really gets Israeli food, the different influences and cooking techniques.”
Inspirational cookbook: ” ‘Mourad: New Moroccan,’ by my friend Mourad Lahlou, is a book that really inspired me. It is a book I turn to time and time again. My favorite recipe is for couscous. I love the time and attention he gives to a simple ingredients!”

Michelle Davis and Matt Holloway, ‘Thug Kitchen Party Grub: For Social Motherf*ckers’

Favorite cookbook: “It’s really hard to pick a favorite ever, but we’ll keep it old-school and say the classic ‘Moosewood Cookbook.’ Mollie Katzen has been helping budding vegetarians out for decades and deserves more love.”
Inspirational cookbook: “Recently, we’ve been into the ‘Crossroads’ cookbook. Chef Tal (Ronnen), Chef Scot (Jones) and the rest of the crew there cook more high-end food than we do, so it’s been inspiring as hell to cook their stuff at home and learn some new tricks. Plus their Linguine with Balsamic Roasted Mushrooms in Tomato-Basil Butter Sauce has been haunting our dreams since we first made it.”

Russ Crandall, author of ‘Paleo Takeout’

Favorite cookbook: “For me, a cookbook should be informative, entertaining and faithful to its source material. One of my very favorites is Julie Sahni’s ‘Classic Indian Cooking.’ Its system-based approach to one of the most mystifying (to me) world cuisines covers everything from the basics to advanced steps of Indian culinary arts.”
Inspirational cookbook: ” ‘James Oseland’s ‘Cradle of Flavor,’ which covers home cooking from Indonesia, Singapore and Malaysia, is incredibly inspiring. Written from an outsider’s perspective, James is able to capture authentic Southeast Asian tastes while making recipes that are easy for any home chef to replicate. This book inspired me to take the same approach with ‘Paleo Takeout.’ My favorite recipe is his Beef Rendang (a dry curry from the Minangkabau people of West Indonesia), which just bursts with flavor.”

Dale Talde, chef and author of ‘Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn’

Favorite cookbook: Jean-Georges Vongerichten’s “Cooking at Home with a Four-Star Chef.” “This book came out while I was cooking for Jean-Georges. Seeing it in print was crazy. These were the same dishes I would make every day in batches of 50, and suddenly it’s batched out for six. It was so cool.”
Inspirational cookbook: “Recently, it’s Jenn Louis’ ‘Pasta By Hand.’ She does kale strozzapreti that looks delicious. It makes me want to make it, which is exactly what a cookbook should do.”

Logan Guleff, age 13, winner of ‘MasterChef Junior’ season 2

Favorite cookbook: It’s no surprise that Logan, whose cooking skills wowed “MasterChef” judge Gordon Ramsay, chose a cookbook by renowned chef Nobuyuki Matsuhisa, “Nobu: The Cookbook.” Logan has the chops for it.
Inspirational cookbook: “I just love Martha Stewart’s cookie book,” specifically “Martha Stewart’s Cookies: the Very Best Treats to Bake and Share.” Not a bad choice for the holidays, either.
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Dominique Crenn: The chef who puts poetry on a plate

(CNN)On a wall near the back of San Francisco’s Atelier Crenn, a small oil-and-canvas painting tells you everything you need to know about the restaurant.

This story complements the Culinary Journeys TV series, airing monthly on CNN International. See more of the show here: Share photos of your own Culinary Journeys on Instagram with the hashtag #CNNFood for a chance to be featured on CNN.
It’s a simple painting, unframed, depicting a pretty scene along northwest France’s Brittany Coast.
Beneath a dramatic blue sky with wisps of white clouds receding into space, two gentle arms of land reach in from either side of the frame to embrace a placid bay. A solitary speck of boat bobs on the water, tacking into a gentle breeze with its single white sail.
It’s not clear whether the boat is coming or going, but whoever’s at the helm is in the middle of a magical moment.
The painting is the work of Allain Crenn, a French politician and artist, who died in 1999.
Allain Crenn is the father of Dominique Crenn, widely celebrated in culinary circles as the innovative chef and owner of Atelier Crenn.
Located on a typical San Francisco neighborhood street — a bike shop, salon, chiropractic clinic and dry cleaner are some of the neighbors — Crenn’s restaurant represents not only what she calls an homage to her father, but an homage to her childhood.
More broadly, it’s a place that aims to recreate an idealized vision of childhood, of vacations by the shore, the company of family, the safety of familiar places, the ubiquitous tang of salt air.






John Mellencamp and Willie Nelson might agree, but in case her fans don’t, Crenn makes sure the fresh local produce she uses gets superstar treatment.
Tonight’s trout marmitako — her spin on the classic Basque stew — includes fish that’s been precisely dried for three days, heirloom tomato that’s been skinned and dehydrated for 24 hours (to intensify the flavors) and made into compote, dried parsley, kombu and exquisitely thin garlic chips (also dehydrated).
Like so many of today’s wonder chefs, Crenn mixes methods and flavors with the precision of a lab tech then uses them to create something that resembles art.
The result tastes like a combination of food and free verse and is often just as impossible to accurately describe.
You have to experience it.

Feel the dune

Crenn says her restaurant’s biggest fans are “open-minded people who trust what we do.”
“They’re people from around the world, or who have traveled the world. They go to Denmark, Sweden, France, Spain, Japan, China, South America, Mexico and they eat.”
They’re also the types who can appreciate a chef whose disdain for convention — “I never liked writing menus” — is less about thumbing her nose at the establishment than it is the return to a mindset that barely understands what establishment is.
“I had an incredible childhood,” she says. “Spending time on the farm in Brittany with my uncle. I knew it was special.



“Maybe not consciously, but I conceived of this style (of cooking) early.”
In a private dining room in the back of the restaurant — staff eat and prep here before the dinner service begins — you can follow another of Crenn’s poems around all four walls of the room, upon which her words are hand-painted:
Sitting on top of the dune, feeling beach sand under my toes, looking so far at the blue sea …
The sun beating fiercely on my raw heart.
I remember we used to sit here together during those memorable summer days listening to your stories and laughing at your jokes …
With a little imagination — and a lot of help from Crenn — you can sit with those people on that faraway dune and experience a perfect feeling of summer.
At some point during the meal you might ask Crenn which dishes she learned to cook from her father.
“Nothing,” she will say. “He was a terrible chef.”
Did he cook anything well?
“No! He could not cook.”
Then she’ll laugh at the family joke and cast a glance at the painting of the gentle bay and lonely boat on the back wall before returning to the kitchen to check on the next verse.

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Food preacher: Chef Edward Kwon’s quest to globalize Korean food

Seoul (CNN)With decades of experience in the kitchens of luxury hotels in South Korea, the United States and the United Arab Emirates — where he served as head chef at Burj Al Arab — celebrity chef Edward Kwon has proven that he’s comfortable in a toque and apron.

But he’s also demonstrated skills as a savvy businessman, whether as the star of a Korean cooking show, the author of multiple books or the CEO of food and dining company EK Food.








Kwon is quick to emphasize that the food he serves at international gala dinners is Korean through and through, despite the hotel setting and unorthodox plating.
When cooking Korean, Kwon stays true to traditional seasonings and bases and tries to stick to Korean ingredients.
The style of presentation is a practical decision, because hansik often requires individual sets of dishes for the banchan (side dishes) or silverware that most hotels don’t have on hand.
“You can put a twist on Korean food. But a Korean should be able to eat it and say, ‘Yes, this is Korean food.'”
The food at Elements follows this principle.
Kwon shows a photo of a dish that looks like a miniature garden, featuring some sort of wrap in the center, topped with a half-done egg.
“This is yukhoe,” says Kwon.
Yukhoe is Korean-style beef tartare. It’s unrecognizable in the photo.
“Usually in Korea it’s served with pine nuts, and julienned,” says Kwon.
“But I changed the way it looked on the plate. But when you dig in, it’s yukhoe. It’s just shaped differently.”
He flips through a series of photos, all featuring unrecognizable, but attractively presented renditions of mandu (dumplings), ddeokbokki (rice cakes in a soy sauce or red pepper paste-based sauce) and tofu kimchi.
“The most important thing is that my Korean food is reinterpreted in a modern way, but that in the taste and the roots, it’s perfectly Korean,” says Kwon.
“If you don’t protect your roots, the globalization of Korean food is meaningless.”
Got photos of your own Culinary Journeys to share? Tag them on Instagram with the hashtag #CNNFood for a chance to be featured on CNN. For inspiration, check out these recent submissions.

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Squash: This Delicious Winter Veggie Is Jam-Packed With Health Benefits

Theres a lot to get excited about in autumn, from the beautiful trees to the crisp air and fun holidays!

Still, for me, the best part of fall is getting to start cooking some of my favorite cozy recipes again.

Pumpkin bread and butternut squash soup are two of my favorites, and I love any excuse to start cooking with my all-time favorite winter vegetable, the squash.

While some variations are distinctly summery, like zucchini, most gourds are at their peak in autumn, which is a great thing for your cooking repertoire, and an even better thing for your health!

Weve noted before that pumpkin-spice is better for you than you would guess, but it turns out that all members of the squash and gourd family hide some incredible health benefits.

Scroll through the gallery below to learn whats happening to your body every time you whip up that famous family pumpkin pie recipe!

Why Squash?


Squash is a versatile, tasty vegetable that comes into season later than many other tasty veggies.

That means that, while the season for fresh tomatoes or peas might be long past, you’ll be able to get plenty of harvest-ready flavor out of these distinctive and delicious gourds.

Depending on the type of squash and your own tastes, they’re great for soup, casserole, or simply oven roasted.

And they aren’t just tasty; squash are also incredibly good for you and are packed with all sorts of incredible health benefits.

Benefit #1: Promotes Cardiovascular Health


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Squash of every description tend to be very rich in two compounds that are key to good heart health: potassium and fiber.

Eating a diet rich in fiber helps to prevent arterial plaque build up, which is one of the major causes of heart failure.

Meanwhile, according to WebMD, potassium is vital to heart health because it helps to dilate arteries and lower blood pressure naturally.

Benefit #2: Helps Lung Health


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Getting your fill of squash all autumn long can be tremendously beneficial to your lungs, largely because some of the nutrients it contains have been linked to lower rates of emphysema and lung cancer.

Vitamin A is excellent for reducing risk of emphysema, which also helps to improve lung function.

Meanwhile, dietary beta-carotenoids (found especially in yellow and orange squash) have been linked to reduced risk of lung cancer, when eaten in a naturally occurring form like squash.

Benefit #3: Strengthens Bones


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The overall health benefits of squash naturally encourage better bone health, but for more direct bone strengthening, turn away from the orange meat of the vegetable, and take a closer look at the seeds.

Pumpkin seeds, in particular, are very tasty when roasted and eaten as a snack.

Even better, they are packed with magnesium, which is one of the most important vitamins for encouraging strong bones, and works alongside calcium to bolster the skeleton.

Benefit #4: Controls Cramps


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Cramps occur for a huge variety of reasons, from dehydration to menstrual pain.

No matter what’s triggering your muscle spasm, squash might be a helpful cure to keep in mind.

That’s because the potassium in squash is excellent for relaxing muscles and convincing those stubborn charlie horses and back spasms to calm down.

Benefit #5: Fights Cancer Cells


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Beta-carotene, as noted above, can be a hugely beneficial part of your diet, but only when it’s eaten in a natural form like squash or carrots.

Beta-carotene supplements, which are typically isolated in the form of pills,have been linked to higher risk of cancer.

Despite that, when beta-carotene occurs on its own, it’s extremely healthy and is linked to reduced risk of cancer.

The chemistry behind this is not fully understood, but it’s likely that dietary beta-carotene (naturally occurring) works with other vitamins and nutrients in veggies to improve health.

Benefit #6: Battles Diabetes


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Diabetes is one of those illness that cannot be cured, but can definitely be managed and kept under control.

Squash can help as part of a healthy, diabetes-friendly diet, by helping your body to manage and process its sugar intake.

There are lots of B vitamins in squash, which are largely responsible for helping the metabolism break down starches, carbs, and other sugars safely and efficiently.

Benefit #7: Reduces Gallstone Risk


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Most of us don’t pay too much attention to our gallbladders, the small organs that help us to process fat by producing bile, until we have a gallstone or a gallbladder attack, which can be excruciatingly painful.

If you’ve had an attack and want to ward off another, changing your diet is key, and squash can be a huge part of that.

Because it’s rich in both B vitamins and antioxidants, squash is a great go-to food to incorporate into your diet for a gallstone-free life.

Are you surprised by the secret benefits of eating lots of squash? Don’t forget toSHARE this helpful list with friends and family this fall!

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