Welcome to the weekend! Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, here’s a curated selection of stories that we’ve been reading this week.
- Our Williams-Sonoma peppermint bark is such a phenomenon that we use 1 million pounds of chocolate to make it every holiday season. Here’s the backstory behind the candy. [Delish]
- Aside from pumpkins and turkeys, another reason to love this time of year is the plethora of newly-published cookbooks. From Anthony Bourdain’s recipes to an exhaustive guide to Chinese cuisine, here are the ones to watch. [Los Angeles Times]
- Now open in New York City: An eco-friendly casual lunch eatery that serves its food exclusively in jars. [Eater]
- Here’s an idea next time you have leftover square slices: Save them to make egg-in-a-hole pizza.
- Is cottage cheese, the darling of the 1970s dairy aisle, poised to make a comeback? Some dairy cooperatives who are releasing new flavors of the cheese sure seem to think so. [Wall Street Journal, subscription required]