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 Chocolate & Zucchini
Clotilde Dusoulier
  
Kitchen Toolbox
I am not a knife geek, so you won't find any opinionated, my-knives-are-holier-than-thine talk here. The three simple pointers I can share are...
Yahoo! Food
Special Days
It's Holiday Time
Make Perfect Eggnog, Hanukkah Candles, Salt-and-Pepper-Crusted Prime Rib with Sage Jus, Roasted Chestnuts...
Los Angeles Times
Wine of the Week
2005 Franz Hirtzberger 'Rotes Tor'
Grüner Veltliner Federspiel
What I love about this wine is its fragrance - all ripe, golden fruit, with a touch of bitter citrus. The taste is of green apples and white pepper, along with a deep-seated minerality and a zingy acidity.
Simply Recipes
Elise Bauer
Carnitas (Pork) Tacos
Enter any Mexican taqueria in California and you'll find carnitas on the menu - usually pork butt (the shoulder roast) braised first, pulled apart, and then roasted on high heat to caramelize.
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Washington Post
Features - Food
Italian Reds, Cause to Celebrate
That wonderful attitude of la cucina Italiana explains why Italian wines are a splendid choice for almost all holiday dinners and celebrations, whether the cuisine happens to be Italian, American, even Asian.
Gourmet Magazine
Features - The Main Event
Getting Graphic
If you are like us, you have your favorite holiday cookies but are always looking for something different to add to the mix.
Bon Appetit
Desserts Theme - End on a Sweet Note
Holiday Cookies
Six top chefs and bakers share the cookies they like best - and why. Get ready to discover some new favorites.
Food & Wine
This Month's Issue
100 Tastes to Try in '07
New year, new trends, new flavors. Here, from South African Syrah and wild Italian artichokes to fiery and fragrant Hunan shrimp.
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Cooking with Amy
Amy Sherman
Demystifying Wine Markup
My burning question was about what those chefs/restauranteurs consider to be a reasonable wine markup and why.
Splendid Table
American Public Media
The Vietnamese Kitchen
This week our guest, Andrea Nguyen, takes us to Vietnam for a look at the culture and lore behind a cuisine that began 4,000 years ago with a prince from the sea.
New York Times Magazine
Style Section
The Way We Eat: File of Dreams
People fall for all kinds of recipes for all kinds of reasons, but in the end it always comes down to the same thing: you see in it a mirror image not of who you are but of who you wish you could be.
101 Cookbooks
Heidi Swanson
Menu for Hope III Fundraiser
This time last year food bloggers banded together to raise close to $20,000 for UNICEF...This year the United Nation's World Food Programme will be our recipient.
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