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 Chocolate & Zucchini
Clotilde Dusoulier
  
Piège Cake
Oh no, don't worry, despite the name (piège means trap in French), this is not the sort of cake that's designed to snap closed onto the unsuspecting, eager-for-a-slice hand.
David Lebovitz
David Lebovitz
Best Chef Nominees
Los Angeles Times
Wine of the Week
2004 Clot du Prieur Coteaux du Languedoc
The 2004 is a deep ruby violet in color, with a dose of pepper and spice in the perfume. The blend of 50% Grenache with Syrah and Merlot gives it a wonderful earthy quality. Tannins are ripe and soft. The whole effect is lush.
Simply Recipes
Elise Bauer
Butter Pecan Ice Cream
One of my all time favorites, butter pecan. The butter flavor comes in the custard base, achieved by browning the butter first before adding the other ingredients.
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Washington Post
Features - Food
Canadian Confidence
Canadians joke that we are without identity: We are not American! And we're not British or French, either. Somewhere among the denials drifts the Canadian soul.
Gourmet Magazine
On the Table
Everybody Loves Lasagne
Boiling it is easy, but recipes for salmon cannelloni with lemon cream sauce, artichoke ravioli with tomatoes, and fettuccine meatball lasagne (and more) demonstrate that baked pasta has its own rewards.
Cooks Illustrated
Current Issue
French Onion Soup
We found most recipes for this French classic uninspiring. Here's how we strived to return this soup to its original grandeur.
Bon Appetit
In This Month's Issue
Goa: India's Hottest Foodie Destination
For the best Indian food in the world, go to the source. On India's western coast, food, scenery, and history come together in the most delicious way.
Food & Wine
This Month's Issue
Colorado Cookout
A mellow Sunday means an afternoon of snowshoeing and snow cycling with their wives, followed by a phenomenal candlelit dinner cooked outside - yes, outside - on the grill.
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Cooking with Amy
Amy Sherman
Cha Ca La Vong
Pizza in New York, a croissant in Paris, fish and chips in London. Cliches or must do's for any tourist? When it comes to Hanoi, every guide book will steer you to Cha Ca La Vong for the one and only dish (there is no menu) Cha Ca fish.
Splendid Table
American Public Media
Bones
Check out the grocery meat case these days and there's rarely a bone in sight. We're talking flavor-enhancing bones that give cuts of meat ambrosial succulence. Food writer Jennifer McLagan wants to change this trend of boneless everything so she wrote Bones: Recipes, History & Lore. Her recipe for Beer-Glazed Beef Ribs is serious and delicious finger food.
New York Times Magazine
Style Section
Eat, Memory: Moby-Dinner
"Call the cops!" she shrieked, mock-horrified, in Japanese before bursting into laughter. "The American's eating whale!" It was delicious. And it was basically forbidden, which was why the little town around me was dying.
101 Cookbooks
Heidi Swanson
Cauliflower Soup with Gorgonzola
The woman at the Air New Zealand desk wrote 27k on a blindingly red tag and looped it through the handle - lest any unknowing baggage handler dislocate a shoulder trying to lift it.
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