Best Food Writing 2014 by Holly Hughes

By Holly Hughes

For fourteen years, top meals Writing has served up the creme de l. a. creme of the year's nutrition writing. The 2014 version once more bargains the tastiest prose of the yr, from a number of voices: foodstuff writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections dedicated to "A desk for Everyone" and "Back to Basics," you'll discover a subject and a style for each appetite—the state-of-the-art, the considerate, the provocative, and the hilarious—a smorgasbord of treats for the foodie in all of us.

Contributors comprise: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. area, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas apartment, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh

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Extra resources for Best Food Writing 2014

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7-kg boneless pork shoulder sandwich from a food truck, where mama has been roasting the pork for hours. 1 tbsp salt The sandwich drips with roasted pork juices, smells of garlic and rosmarino, and 2 tsp freshly ground black pepper crunches with crackling skin. It’s heavenly eaten by the roadside with an Italian ½ cup/120 ml extra-virgin olive oil beer. Porchetta is a great choice for serving to a large crowd along with grilled 6 garlic cloves, minced vegetables, roasted potatoes, and salad. The slow cooker is the perfect place to cook a porchetta; it emerges falling-apart tender, and perfumes the house with fennel, rosemary, and garlic.

After the pork has rested for 10 minutes, remove the butcher’s twine, and slice the pork ½ in/12 mm thick. Serve the pork napped with the sauce, and pass the remaining sauce on the side. The pork and sauce are delicious hot, warm, or at room temperature. 5-mm intervals with butcher’s twine or silicone loops 1 tsp salt ½ tsp freshly ground black pepper 1½ cups/360 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth 2 tbsp beef soup base or demi-glace ½ cup/55 g chopped toasted hazelnuts ½ cup/55 g toasted bread crumbs (see Slow Cooker Savvy, page 35) ½ cup/30 g packed fresh flat-leaf parsley To roast bell peppers, preheat the broiler for 10 minutes.

Serve the meats in shallow bowls, with some of the broth, and pass the salsa verde on the side.

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