"One benefit of being a food editor is that I get the opportunity to try out recipes from the latest cookbooks, often before they have even made it onto store shelves. It keeps me on my toes with what's trending, and over the years it has had the fringe benefit of greatly expanding my culinary skills. But these days, I'm also tempted on a daily basis by what ends up on my social media feeds."
"Known for his straight-talking, unpretentious take on cooking and exploration of global cuisine through his shows "No Reservations" and "Parts Unknown," Bourdain was and continues to be loved for his candid and (sometimes) unfiltered take on food. Home cooks also appreciate his practical cooking tips and techniques. His recipe for beef bourguignon, which popped up on my screen a few days ago, is a great example."
Being a food editor provides opportunities to test recipes from new cookbooks before they reach stores, keeping one current with trends and expanding culinary skills. Social media often presents tempting recipe content, including recurring appearances by Anthony Bourdain. Bourdain combined straight-talking, unpretentious commentary with practical cooking tips and techniques. His beef bourguignon recipe makes a classic French braise feel approachable while remaining similar to Julia Child's version. The dish can use beef shoulder or lean stewing beef; an inexpensive dry red wine is sufficient. The stew improves after resting and tastes even better on the second day. A partial ingredient list follows.
Read at Boston Herald
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