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Come on in ‘The Kitchn’
05/13/2011
Come on in ‘The Kitchn’

Come on in ‘The Kitchn’

Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn sneaks veggies into desserts. Sweet potato brownies and beet ice cream? Yeah, we could get behind that. Also on the Kitchn: Lemony Spring Soup with Peas & Rice: The flavors

Serious Entertaining: Provençal Party
05/13/2011
Serious Entertaining: Provençal Party

Serious Entertaining: Provençal Party

[Photographs: Carrie Vasios] Provence is that magical region in southeastern France where the food is just as beautiful as the landscape. The region produces row after row of olive and almond trees, fields of lavender, and hillsides of grenache and syrah. Classic dishes like aiol

Japanese Snacks: Pretz
05/12/2011
Japanese Snacks: Pretz

Japanese Snacks: Pretz

[Photographs: Robyn Lee] The savory, creamless version of Pocky, Pretz are also made by Glico, presumably in the exact same long-skinny-cylindrical biscuit factory. To be honest, I never really ate these growing up. In fact, I don’t even remember them. It’s a shame, because they’

French in a Flash: Endive Gratins
05/12/2011
French in a Flash: Endive Gratins

French in a Flash: Endive Gratins

From Recipes [Photograph: Kerry Saretsky] I recently had to explain to a will-not-be-named member of my family that endives are contraband in the States. Or, I should say, packing raw French endives in your suitcase to consume in the States would be…yeah, illegal. Even though end

From the Cookie Aisle: New Pepperidge Farm Milano Melts
05/12/2011
From the Cookie Aisle: New Pepperidge Farm Milano Melts

From the Cookie Aisle: New Pepperidge Farm Milano Melts

[Photographs: Robyn Lee] I’ve always liked Milanos—mint, orange, classic, and the adorable miniatures—with their smooth chocolate layer and not-too-sweet, slightly buttery shortbread cookie base. They always seemed somehow more adult than other grocery store cookies. But now the

Dinner Tonight: Porcini-Rubbed Pork Chops
05/12/2011
Dinner Tonight: Porcini-Rubbed Pork Chops

Dinner Tonight: Porcini-Rubbed Pork Chops

From Recipes I’m relatively familiar with the wonder that is porcini mushroom. Usually sold dried, they are probably the most meaty, heady, fragrant mushrooms readily available for the home cook. All it takes is a porcini mushroom risotto to convince most people. The hook is in.

How to Make Your Herbs Last Longer
05/12/2011
How to Make Your Herbs Last Longer

How to Make Your Herbs Last Longer

[Photographs: Max Falkowitz] When it comes to convenience in cooking, herbs have a lot of things going for them, especially over spices. Short of a quick run-through with a knife, they require little advance preparation—no toasting or grinding required. Even lame supermarkets car

San Francisco: Casey’s Pizza Shines Indoors and Out
05/12/2011
San Francisco: Casey’s Pizza Shines Indoors and Out

San Francisco: Casey’s Pizza Shines Indoors and Out

From Slice [Photographs: David Kover] Casey’s Pizza A mobile pizza operation, follow him on twitter (@CaseysPizza) or at Caseyspizzas.com for locations Pizza style: Twelve-inch New York-Neapolitan Oven type: Gas-fired Little Black Egg or countertop Baker’s Pride The skinny: This

Serious Beer: New England IPA
05/12/2011
Serious Beer: New England IPA

Serious Beer: New England IPA

From Drinks [Photo: Nick Leiby] Our Favorites Ipswich IPAMcNeill’s Sunshine IPASmuttynose “Finestkind” IPAPeak Organic IPA India Pale Ale needs no introduction to beer fans. This week, we continue Serious Beer’s geographical tour of the style by focusing on IPAs brewed in New Eng

A Sandwich a Day: Chowpatty Chicken at Juhu Beach Club in San Francisco
05/12/2011
A Sandwich a Day: Chowpatty Chicken at Juhu Beach Club in San Francisco

A Sandwich a Day: Chowpatty Chicken at Juhu Beach Club in San Francisco

In this great nation of ours, one could eat a different sandwich every day of the year—so that’s what we’ll do. Here’s A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt. [Photograph: Jennifer Maiser] Pree

Seattle: BuiltBurger Is Not for Purists
05/12/2011
Seattle: BuiltBurger Is Not for Purists

Seattle: BuiltBurger Is Not for Purists

From A Hamburger Today [Photographs: Adam Lindsley] BuiltBurger 217 James St., Seattle WA 98104 (map); 206-724-0599; builtburger.com Cooking Method: Griddled Short Order: Those seeking a traditional burger should look elsewhere; these are experiments in mixing meats and ingredien

Do You Have a Favorite Spot for Free Peanuts?
05/12/2011
Do You Have a Favorite Spot for Free Peanuts?

Do You Have a Favorite Spot for Free Peanuts?

[Flickr: stevensnodgrass] Economists are reporting that the price of peanut butter at supermarkets may be going up soon. Worldwide demand for cotton, which is planted in rotation with and alongside peanuts, is at an all-time high, prompting some farmers to consider planting more

Pizza + Lasagna = Pizzagna
05/12/2011
Pizza + Lasagna = Pizzagna

Pizza + Lasagna = Pizzagna

From Slice VIEW SLIDESHOW: Pizza + Lasagna = Pizzagna A lot of food mashups end up verging strongly into This Is Why You’re Fat territory. Then again, some are truly delicious. This is one of those. Pizzagna is just what it sounds like: a few whole, thin-crusted, sauced-to-the-ed

SE Staff Picks: Our Favorite Sack Lunches
05/12/2011
SE Staff Picks: Our Favorite Sack Lunches

SE Staff Picks: Our Favorite Sack Lunches

VIEW SLIDESHOW: SE Staff Picks: Our Favorite Sack Lunches This week we brought in our lunches in honor of City Harvest’s Skip Lunch Fight Hunger campaign. The New York City initiative asks people to donate the money they’d normally spend on lunch today to help feed hungry childre

Daily Slice: Five Onion Bagel Crust Pizza at Abbot’s, Los Angeles
05/12/2011
Daily Slice: Five Onion Bagel Crust Pizza at Abbot’s, Los Angeles

Daily Slice: Five Onion Bagel Crust Pizza at Abbot’s, Los Angeles

From Slice Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photographs: Kelly Bone] Abbot’s Pizza is famous for its bagel crust. No, it’s not a bagel pizza. It’s a regular pie with a dense

Los Angeles: A Bland Burger at Bottega Louie
05/12/2011
Los Angeles: A Bland Burger at Bottega Louie

Los Angeles: A Bland Burger at Bottega Louie

From A Hamburger Today [Photographs: Damon Gambuto] Bottega Louie 700 S. Grand Ave., Los Angeles CA 90017 (map); 213-802-1470; bottegalouie.com Cooking Method: Grilled Short Order: This super-sized Italian eatery and gourmet market serves a bland burger. Want Fries with That? Yes

The Single Oak Project: Searching for the Ultimate Bourbon
05/12/2011
The Single Oak Project: Searching for the Ultimate Bourbon

The Single Oak Project: Searching for the Ultimate Bourbon

From Drinks [Photos: Buffalo Trace] Nothing’s perfect—not even bourbon. But as Buffalo Trace Distillery revealed last week with the debut of the Single Oak Project—the latest and most ambitious release in the distillery’s two-decade-long (so far) “Project Holy Grail” search for t

Dinner Tonight: Hot Soba
05/12/2011
Dinner Tonight: Hot Soba

Dinner Tonight: Hot Soba

From Recipes Ever since I learned that dashi could be prepared quickly, I’ve been on a huge Japanese noodle kick. I tackled udon early on, and even put together a pretty ridiculous batch of ramen. Now with high spirits I’ve decided to face my fear of soba. While I have a deep abi

Weekend Cook and Tell Round Up: Hello, Salmon!
05/12/2011
Weekend Cook and Tell Round Up: Hello, Salmon!

Weekend Cook and Tell Round Up: Hello, Salmon!

Pan-Grilled Lime and Pepper infused Salmon and Asparagus with Yoghurt, Pomegranate, and Mint. [Photograph: theindolentcook] Last week on our Weekend Cook and Tell challenge we celebrated the return of northern California salmon season with a challenge we called Hello, Salmon! We

Sauced: Memphis-Style Barbecue Sauce
05/12/2011
Sauced: Memphis-Style Barbecue Sauce

Sauced: Memphis-Style Barbecue Sauce

From Recipes Whether there is a true style to a sauce in a city that prefers their barbecue “dry” is a debate for the ages. Through the rumblings I’m sure will follow, what is fairly solid is as we move west from Kansas City, barbecue sauce starts to transform from thick and swee

10 Salads We Love
05/12/2011
10 Salads We Love

10 Salads We Love

VIEW SLIDESHOW: 10 Salads We Love As much as we love our mac and cheese and hearty stews, we’re starting to crave vibrant, fresh salads. Oh hey there, spring! Here are 10 beautiful ones that incorporate crisp veggies, juicy fruits, and refreshing vinaigrettes. What salads put you

My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork
05/11/2011
My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork

My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork

This post is sponsored by American Express Membership Rewards. Visit American Express on Facebook at facebook.com/americanexpress to view all the possibilities with Membership Rewards Points. [Photographs: Robyn Lee] I may be one of the few Chinese people who isn’t a big fan of c

Cook the Book: Arepas de Queso
05/11/2011
Cook the Book: Arepas de Queso

Cook the Book: Arepas de Queso

From Recipes [Photographs: Caroline Russock] When Jim Leff, founder of Chowhound, came upon The Sainted Arepa Lady on Roosevelt Avenue in Queens a legend was born. Food folks would make the pilgrimage to her cart located under the train tracks for her incredible arepas, only avai

Video: The Issues with Grass-Fed Beef
05/11/2011
Video: The Issues with Grass-Fed Beef

Video: The Issues with Grass-Fed Beef

I am constantly in debate whether meat should play a part in the future of eating at all. What I do know is that when reared properly, a cow can actually give back to the earth rather than take away from it. This method often takes more land and is currently more expensive, but t

Edible DIY: Honey Vanilla Fluff
05/11/2011
Edible DIY: Honey Vanilla Fluff

Edible DIY: Honey Vanilla Fluff

“Messy, sticky, and unabashedly sugary, Fluff never fails to remind me of my childhood.” Peanut butter and jelly is all well and good, but peanut butter and Fluff is even creamier, gooier, and more indulgent. Plus, making it at home is super easy. All it takes to whip up this hon

Skinny Cow, Now in the Candy Aisle
05/11/2011
Skinny Cow, Now in the Candy Aisle

Skinny Cow, Now in the Candy Aisle

[Photographs: Jessica Leibowitz] You might recognize Skinny Cowfrom the freezer aisle: she’s that svelte heifer on boxes of low-calorie ice cream treats. Up next in her low-cal indulgences: chocolate candy. The new Skinny Cow Heavenly Crisp candy bars (110 calories each) are a cr

A Sandwich a Day: The Dagwood at The Red Rooster Bistro in Alma, Arkansas
05/11/2011
A Sandwich a Day: The Dagwood at The Red Rooster Bistro in Alma, Arkansas

A Sandwich a Day: The Dagwood at The Red Rooster Bistro in Alma, Arkansas

In this great country of ours, one could eat a different sandwich every day of the year—so that’s what we’ll do. Here’s A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt. [Photograph: Grav Weldon] Alma is

Video: SlantShack Jerky, Finally Some High-End Beef Jerky
05/11/2011
Video: SlantShack Jerky, Finally Some High-End Beef Jerky

Video: SlantShack Jerky, Finally Some High-End Beef Jerky

Joshua Kace says he was never a potato chip guy. “Dried meat was always my snack.” He remembers road-tripping to national parks out west at a young age when his parents pulled over at a gas station—it was the first time beef jerky touched his lips. “I always wanted more jerky. Th

Chicago Essential: Pat’s Pizza
05/11/2011
Chicago Essential: Pat’s Pizza

Chicago Essential: Pat’s Pizza

From Slice [Photographs: Daniel Zemans] Pat’s Pizza and Ristorante 2679 North Lincoln Avenue, Chicago, IL 60614 (map); 773-248-0168; patspizza.info Pizza Style: Thin crust and pan The Skinny: Impossibly thin, crisp and flaky crust shines, and the pan pizza is also worth checking

Scenes from the James Beard Awards
05/11/2011
Scenes from the James Beard Awards

Scenes from the James Beard Awards

From Serious Eats: New York VIEW SLIDESHOW: Scenes from the James Beard Awards Ed Levine and Tony Maws. [Photos: J. Kenji Lopez-Alt] The 2011 James Beard Restaurant and Chef Awards went down last night, and Team Serious Eats was on-hand to watch it all unfold. Special congratulat

A Sandwich A Day: Roasted Mushroom Sandwich at Meat Cheese Bread in Portland, OR
05/11/2011
A Sandwich A Day: Roasted Mushroom Sandwich at Meat Cheese Bread in Portland, OR

A Sandwich A Day: Roasted Mushroom Sandwich at Meat Cheese Bread in Portland, OR

In this great nation of ours, one could eat a different sandwich every day of the year–so that’s what we’ll do. Here’s A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt. [Photo: Maggie Hoffman] At Meat Ch

The Best Surface For Baking Pizza, Part 8: Screen and Stone
05/11/2011
The Best Surface For Baking Pizza, Part 8: Screen and Stone

The Best Surface For Baking Pizza, Part 8: Screen and Stone

From Slice [Photographs: Donna Currie] More Surfaces Quarry Tiles » Double-Stacked Tiles » Aluminum Pan » Cheap Pizza Stone » King Arthur Baking Stone » Emile Henry Stone » Pizza Screen » Last week, I tested a pizza screen. Although it made handling the pizza a lot easier, the bo

The Nasty Bits: Lardo
05/11/2011
The Nasty Bits: Lardo

The Nasty Bits: Lardo

[Photo: Chichi Wang] Lardo is cured fat, usually from the back of a pig.  The fat is packed in salt and herbs and left to cure for a month or so.  If you spend some time in a butcher shop, one of the first tasks you might learn is how to take the skin off [...]

Bread Baking: Long Loaves
05/11/2011
Bread Baking: Long Loaves

Bread Baking: Long Loaves

From Recipes [Photograph: Donna Currie] I’m not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but als

Building a Pizzeria: The Space
05/11/2011
Building a Pizzeria: The Space

Building a Pizzeria: The Space

From Slice The windows of my space are glazed and open on a center hinge. More Pizzicletta First, a Dream and a Lease » Feeding the Dream » The Oven » Shaping the Menu » Demolition and More Progress » What do you look for when you walk into a restaurant? Are you most interested [

Sake School: Smoky Styles of Sake
05/11/2011
Sake School: Smoky Styles of Sake

Sake School: Smoky Styles of Sake

From Drinks Kimoto Brewing at Daishichi Brewery [Photograph: Daishichi Brewery] Kimoto and Yamahai sakes can be quite a game changer for people who are only accustomed to drinking sake while eating sushi. These robust, funky brews are definitely worth seeking out, and often make

Zabb Elee: East Village Newcomer is Best Thai in Manhattan
05/11/2011
Zabb Elee: East Village Newcomer is Best Thai in Manhattan

Zabb Elee: East Village Newcomer is Best Thai in Manhattan

From Serious Eats: New York VIEW SLIDESHOW: Zabb Elee: East Village Newcomer is Best Thai in Manhattan [Photographs: J. Kenji Lopez-Alt] Zabb Elee 75 Second Avenue, New York NY 10003 (b/n 4th and 5th; map); 212-505-9533; zabbelee.com Service: Friendly, willing to listen to your h

Dinner Tonight: Goan Shrimp Curry
05/11/2011
Dinner Tonight: Goan Shrimp Curry

Dinner Tonight: Goan Shrimp Curry

From Recipes Though they all share a similar flavor profile, the world of curries is complicated and vast. More often than not, I’m surprised by some new idea or technique when reading new recipes, which was the case with this one from Food and Wine for a Goan-style curry from th

Atlanta: A ‘Mac’ Worth Attacking at Local Three
05/10/2011
Atlanta: A ‘Mac’ Worth Attacking at Local Three

Atlanta: A ‘Mac’ Worth Attacking at Local Three

From A Hamburger Today [Photographs: Todd Brock] Local Three Kitchen & Bar 3290 Northside Parkway, Atlanta GA 30327 (Map); 404-968-2700; localthree.com Cooking Method: Griddled on a plancha Short Order: “A Big Mac that kicks ass” in a quirky and cool setting Want Fries with That?

Cookie Monster: Vanilla Bean Sables
05/10/2011
Cookie Monster: Vanilla Bean Sables

Cookie Monster: Vanilla Bean Sables

[Photographs: Carrie Vasios] People often get passionate about chocolate, yet I rarely hear anyone gush about vanilla. Personally I go nuts for the stuff, especially in desserts that are made with real, fragrant, heady vanilla beans. Here’s the thing: vanilla beans aren’t exactly

Cook the Book: Beijing Hot Noodles
05/10/2011
Cook the Book: Beijing Hot Noodles

Cook the Book: Beijing Hot Noodles

From Recipes [Photographs: Caroline Russock] Philadelphia had a thing for food trucks long before they became all the rage. They’ve lined the streets of the city’s college areas for years, providing inexpensive, quick meals to students, faculty, and hungry passers by alike. A str

Where to Buy Tea in San Francisco: Red Blossom Tea Company
05/10/2011
Where to Buy Tea in San Francisco: Red Blossom Tea Company

Where to Buy Tea in San Francisco: Red Blossom Tea Company

From Drinks [Photos: Liz Clayton] A person could spend all day in Red Blossom Tea Company. And they just might let you. The gracious, peaceful space in San Francisco’s sloping Chinatown is the perfect spot to linger over shelves of carefully sourced teas. Though their teas are ea

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