Tag: culinary arts

Students at the University of Idaho and a local pizza place worker began delivering pizza to officers at the Moscow Police Department on Tuesday.

The deliveries of food from Pizza Perfection were done as a way to thank the police for their work investigating the recent murders of four University of Idaho students.

A fundraiser set up by a member of the community on spotfund.com invited donations to help fund the meals.

Students at the University of Idaho and a local pizza place worker delivered pizza to the Moscow Police Department.
(Derek Shook for Fox News Digital)

“The Moscow, Idaho police and other agencies are working tirelessly to solve the murders of the four students,” the fundraiser’s caption reads.

IDAHO MURDERS: SLAIN STUDENTS’ CARS TOWED FROM CRIME SCENE TWO WEEKS AFTER GRISLY ATTACK

“Though it’s not going to change their lives, we will order 16 XL pizzas to be delivered to the 50 of them there on any given day,” it continued. “Sometimes a small gesture of support can go a long way to these traumatized, tired and dedicated workers.”

UNIVERSITY OF IDAHO MURDERS TIMELINE: WHAT WE KNOW ABOUT THE SLAUGHTER OF FOUR STUDENTS

The deliveries of food from Pizza Perfection were done as a way to thank the police for their work in investigating the recent murders of four University of Idaho students.
(Derek Shook for Fox News Digital)

According to the fundraiser, the police officers are very grateful for those who contribute to the meals.

The four University of Idaho students, Ethan Chapin, 20; Xana Kernodle, 20; Madison Mogen, 21; and Kaylee Goncalves, 21, were stabbed to death likely while sleeping on early Sunday morning between 3 and 4 am in a Moscow, Idaho, home on the King Road college campusaccording to police.

According to the fundraiser, the police officers are very grateful for those who contribute to the meals.
(Derek Shook for Fox News Digital)

Police say that the victims were each stabbed multiple times, adding that the attacker used a “fixed-blade knife” to kill them. As of Tuesday night, the police haven’t identified a suspect.

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A split photo showing the school and the victims, including University of Idaho student Ethan Chapin, 20; Xana Kernodle, 20; Madison Mogen, 21; and Kaylee Goncalves, 21.
(Derek Shook for Fox News Digital/Jazzmin Kernodle via AP/ Instagram/ @kayleegoncalves)

Officials in Idaho believe the attack was “targeted,” but is asking the Moscow community to stay vigilantes. In the wake of the attack, University of Idaho administrators made the decision to increase security around the campus for the remainder of the semester.

Anyone with information about the incident is being asked to call Moscow police at 208-883-7054 or email [email protected].

Fox News’ Adam Sabes, Michael Ruiz, Paul Best, Stephanie Pagones, and Audrey Conklin contributed to this report.

Qhere is nothing cautious about Cooking: Simply and Well, for One or Many (4th Estate) by Jeremy Lee. I kept wondering if the editorial brief was more! More stories, more illustrations, more wit, more advice, more recipes. The abundance feels contained, though, as it does the gregarious, expert and tender writing, in an exquisitely well-crafted volume. This is the most complete collection of recipes: pies, soups, stews, salads, tarts, puddings and a dish of potatoes, butter and cabbage called Rumbledethumps. It is also a biography recounted through home and professional cooking; a meditation on ingredients and eating; and a celebration of food writers past and present. Lee notes that time spent in the kitchen is “something to cherish and celebrate”. This book is, too.

“I was the kid you saw running behind the counter,” said Angela Hui. Her memoirs Take Away: Stories from a Childhood Behind the Counter (Trapeze) is an exhilarating delight even when it isn’t – for example, when she describes the racism that Chinese immigrants are running a takeaway in the Welsh valleys they inevitably face. Her observations are clear-sighted, her writing is full of humor and life, and nowhere more so than when recounting her shy then rebellious adolescence, the fiery takeaway kitchen and the complex dynamics of private family cooking. Egg fried rice, steamed eggs, shark fin soup; recipes not only end each chapter, they tell stories, too, of longing and belonging.

I’ve been waiting for Modern Pressure Cooking (Quadrille) with trepidation, because it meant getting a pressure cooker and I’ve been resistant, with outdated preconceptions, for years. fortunately, Catherine Phipps is not only an expert advocate, but – it took two and a half paragraphs – utterly convincing. No doubt climate concerns helped, too: a book about something that cuts 70% of cooking times, uses 70% less energy and considerably less water, is hard to ignore. I did approach the maiden batch of beans like a newly qualified vet approaching a wounded wild animal, and jumped when it was hissed. But the reward was perfect beans in a quarter of the usual time. Minestrone, stock, dream dal, rice and a four-minute pumpkin puree followed: a fraction of a book that feels as much a treat on good cooking and eating as a guide to contemporary pressure cooking.

From the flicker of gas that opens the book to the ode to rum that finishes it, West Winds: Recipes, History and Tales from Jamaica (Dorling Kindersley) is captivating. It is Riaz Phillips’ second (his first was Belly Full: Caribbean Food in the UK) and it centers on a journey to Jamaica. Observations, cultural history, religion, folklore, music, poems and food are drawn together, while glimpses of his Jamaican grandmother cooking in Hackney, and other impressions of the Caribbean community in London, swell to fill the book. Phillips is skilled, his writing is evocative and sharp; reading I yearned for ackee, breadfruit, salt fish, spiced patties, red-pea soup, hardo bread and ginger beer, the latter two of which I made immediately. Phillips’s hope is to illuminate the legacy of an intellectual and innovative Jamaican food culture, and he does so, amply.

Understanding and humor are good qualities in a book. The Joy of Snacks (Headline) by Laura Goodman has an abundance of both. The premise is simple: snacks, whether a folded crisp, pickle, warm biscuit or cheeseball, are some of life’s greatest pleasures. A chapter on crisps, nachos and popcorn is followed by dips, which are chased by things on toast, the soothing power of a hot, buttered crumpet, and instructions for a no-knead focaccia. Other chapters cover cheese, pickles and snacks to go with coffee and wine. Deft storytelling ensures momentum, while deep research and real wisdom about how we actually eat flash brilliantly. There was a chance that recipes among the flowing text would feel lost. But clever design ensures they don’t; instructions for chickpea-flour socca, crumbly biscuits, golden latkes and warm donuts form a seemingly seamless part of the whole.

Inspired by a train journey between her parents’ home towns of Kolkata and Chennai, IndianExpress (Square Peg) is a collection of 75 south Indian and Bengali recipes, and Rukmini Iyer’s seventh book. The first thing I made from it was Chingri Macher Malai, spiced prawns