|
 Chocolate & Zucchini
Clotilde Dusoulier
  
OEufs au Lait
I don't really do milk. I don't drink it, I don't cook with it, I don't add it to my cereals, and I like my coffee black, thanks.
Becks & Posh
Sam Breach and Fred
Best City Nominees
Los Angeles Times
Wine of the Week
2001 Azienda Agricola Cogno Barolo Ravera
Has everything that makes these Nebbiolos so enticing - great color, an aroma of violets, dark fruit and leather, a beautiful mouth feel and lingering finish. These are wines for a relaxing winter evening when you have the time to spend at the table savoring the meal and the wine.
Simply Recipes
Elise Bauer
Meyer Lemon Sorbet
Making lemon sorbet is like making lemonade with a detour through the ice cream maker. Easy. We pulled down several Meyer lemons last week to avoid the freeze that hit here in California and I've been thinking up things to do with them.
|
Washington Post
Features - Food
Cereal? Aisle 2. Seared Tuna? Have a Seat.
Washington's Latest Mode of In-Store Dining Gives Shoppers Multiple Places to Park the Cart and Eat Up Before Checking Out
Gourmet Magazine
Kitchen Notebook
Risotto Primer
You'll spend 20 minutes standing over the stove, it's true, but stirring a pot of risotto isn't exactly onerous, and you can drink a glass of wine and visit with the friends you've invited over for dinner.
Cooks Illustrated
Current Issue
Cream Cheese Brownies
The secret to moist, but not wet, cream cheese brownies is the correct proportion of ingredients and a touch of underbaking.
Bon Appetit
In This Month's Issue
Super Bowls
Winter's top three - chili, chowder, mac and cheese - for game day or any day.
Food & Wine
This Month's Issue
How to Eat Like a Locavore
A new group of cooks is taking the "eat local" dictum to an extreme: They'll only buy ingredients produced within a 100-mile radius. Here, two locavores share their best winter recipes.
|
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
Washoku
Japanese culinary scholar Elizabeth Andoh talks washoku, the philosophical and spiritual heart of traditional Japanese home cooking. It's a concept of possibilities and transformations and a side of Japanese food few outsiders know. Elizabeth leaves us her recipe for Fried Eggplant with Crushed Green Soybeans from her book Washoku: Recipes from the Japanese Home Kitchen.
New York Times Magazine
Style Section
Unhappy Meals
Thirty years of nutritional science has made Americans sicker, fatter and less well nourished. A plea for a return to plain old food.
101 Cookbooks
Heidi Swanson
Curried Noodle Patties
I have a tendency to skip over many of the everyday-type recipes in my life. The ones that come together without a special trip to the store. The ones that incorporate leftovers and very little time in the kitchen. The ones that aren't particularly sexy, exciting, or rooted in any sort of authentic cuisine or seminal cookbook.
|
Site Home | 
Parent Site Home ] [ A-Z ] Search Google Torte for A-Z at Site
