Tuesday, January 23, 2018
Cooking

From the food editor: A new site all about breakfast, and a recipe for grits and eggs

Since I found out about this news a couple of days ago, I've been having trouble coming to terms with the fact that it is indeed real: Time Inc. just launched a new website called Extra Crispy, devoted to "obsessively documenting breakfast, brunch, and the culture surrounding it all."

Other thoughts have included: Why didn't I think of this?

The idea is at once super silly and super smart. As pop culture gets more saturated, niche publications like this are able to carve out a place for themselves amid all of the noise. But is a site devoted to our morning cravings really sustainable?

We'll find out. Time Inc. is serious about this endeavour: Extra Crispy is currently looking for a Bacon Critic. According to the site's job description, "The Bacon Critic will serve a three-month appointment researching, writing about and critiquing the best of the country's bacon to eventually declare 'America's Best Bacon' at the end of his or her tenure."

And there is a fair amount of foodie pedigree behind extracrispy.com, too, including editors and writers from the New York Times, Cooking Light and Yahoo! Some have written for publications like Bon Appétit, The New Yorker and the Los Angeles Times. Senior editor Kat Kinsman used to work for CNN's Eatocracy and the popular food website Tasting Table.

Despite the on-the-surface silliness of the topic, it's no surprise that the site seems poised to capitalize on a growing trend. According to an article published on eater.com in May, market research firm NPD Group has found that "breakfast and morning snack consumption is forecast to grow faster than the U.S. population over the next few years." For further proof, look to McDonald's, which practically saved itself from corporate doom by making the decision to serve Egg McMuffins all day long.

People are passionate about breakfast, and Extra Crispy knows that.

In a welcome post on the site, Meredith Turits, senior strategist of brand development, writes: "Breakfast and brunch are spaces flush with recipes and great cooking pieces, of course. ... As we look deeper into this meal, though, what gets us out of bed is that we see so much more than merely an excuse to drink before noon. In fact, no meal seems more intimate than the first, and few things inform the way one carries oneself through the day than what one chooses to eat. It's a meal both democratic and politicized, and either loved or reviled."

Indeed.

Contact Michelle Stark at [email protected] or (727) 893-8829. Follow @mstark17.

Comments
What’s your most romantic food story? We want to hear it

What’s your most romantic food story? We want to hear it

Calling all romantic foodies: We want to hear about your tales of love and food. For Valentine’s Day this year, we’re looking into some famously adorable dishes, like Engagement Chicken, a roast chicken first published in Glamour magazine in 2004 tha...
Published: 01/23/18
Taste test: New cereals

Taste test: New cereals

The cereal aisle is one of our favorites at the grocery store. Every week, it seems new options are rolled out, each with even more sugar, chocolate or some twist on an old favorite. January seems a particularly popular month for new cereal promotion...
Published: 01/22/18

From the food editor: Mastering the frittata, with help from a lot of mozzarella cheese

Let’s talk about frittatas. Specifically, how I can never seem to make one that actually tastes good. They are described in blogs and cookbooks as an easy, breezy dish suitable for using up leftovers lingering in your fridge. Like a quiche, but low-c...
Published: 01/22/18
Healthful eating is just a one-pan fish dish away

Healthful eating is just a one-pan fish dish away

By Ellie KriegerI recoil at the repentant food chatter that crops up this time of year, dominated by words such as "cleanse" and "detox," which, from what I can tell, are just modern code for "extreme diet." But part of cultivating a healthy, balanc...
Published: 01/17/18
We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

We tried eating the recommended serving of fruit and vegetables for a week, and it was harder than we thought

I sat at my desk eating chunked pineapple straight out of the can, reading about how much fruit and vegetables we should all be eating every day: 1 1/2 to two cups of fruit, 2 1/2 to three cups of vegetables, at a minimum, per the United States Depar...
Published: 01/17/18
Taste test: pot stickers

Taste test: pot stickers

Whenever I order meals at a Chinese or Japanese restaurant I always look for pot stickers on the menu. The tasty Asian dumplings are filled with pork or chicken and veggies and cooked with a perfect balance of steaming and frying. The reason I order ...
Published: 01/16/18
From the food editor: Recipe for warm, cozy Pita Ribollita soup

From the food editor: Recipe for warm, cozy Pita Ribollita soup

When I first made this soup, Florida was in the grips of a cold weather snap, the likes of which rarely happens in this part of the state. We’re talking a whole week of lows in the 30s. The 30s! It was everything I ever wanted and more — the rare win...
Published: 01/16/18
Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

Will you be drinking mushroom coffee in 2018? Here are some predicted food trends

By Drew JacksonBleeding veggie burgers, edible flowers and tree-based sparkling waters could be the most popular foods of the year.Whole Foods, the organics pioneer and Jeff Bezos-backed supermarket, peered into its crystal milk jug and unveiled what...
Updated one month ago
Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

Tampa’s JoAnne Tucker takes a win in Pillsbury Bake-Off

The Pillsbury Bake-Off is serious business and big bucks. Since 1949, the country’s most competitive home cooks put their thinking caps on: How can I use one of the designated Pillsbury products in a new, original — and here’s the tricky part — outra...
Published: 01/09/18
For something different, embrace the country-style pork rib

For something different, embrace the country-style pork rib

When it comes to pork, most home cooks know the chop, the tenderloin, the loin roast, even the Boston butt. But because I am a sucker for the underdog and the oddball, I have a new favorite cut of pork: the country-style rib.Why oddball? First, it su...
Updated one month ago