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 Chocolate & Zucchini
Clotilde Dusoulier
  
Spoon-Tender Braised Veal Shank
May I introduce to you my new favorite dinner party recipe, a recipe of the sort hosts and hostesses ardently wish for, a recipe that requires minimal effort and produces spectacular results? Yes, I thought that might interest you.
Vinography
Alder Yarrow
Best Drinks Nominees
Los Angeles Times
Wine of the Week
2005 Le Cellier
du Palais Aprémont Vin de Savoie
The crisp, briny white has character and finesse, a firm minerality and the taste of green apples. Made from 100% Jacquère grown on the slopes above Aprémont (which translates as bitter mountain), it's perfect with oysters or clams on the half shell, a fully decked-out shellfish platter or sushi and sashimi (think yellowtail and jumbo clam).
Simply Recipes
Elise Bauer
Perfect Guacamole
The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good.
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Washington Post
Features - Food
Community-Supported Agriculture List
A way for the food buying public to create a relationship with a farm, and to receive a weekly basket of produce, by making a financial commitment to a farm and becoming "members" (or "shareholders," or "subscribers") of the CSA. To read more about CSA programs, go to Local Harvest.
Gourmet Magazine
The Last Touch
Got Milk Chocolate?
We do, in four irresistible recipes sure to convince you that when it comes to dessert, it doesn't have to be all about the dark stuff.
Cooks Illustrated
Current Issue
Pancakes
For the best flavor and texture, cut back on the leavening and use buttermilk thinned with regular milk.
Bon Appetit
In This Month's Issue
At the Market: Rhubarb
Often called the "pie plant" for its most common culinary use, rhubarb is a vegetable from the buckwheat and garden sorrel family. This tart stalk was most often used for medicinal purposes until the 17th century, when the sugar needed to temper its bite became readily available in England.
Food & Wine
This Month's Issue
Ultimate Refrigerator Buying Guide
Please don't call them iceboxes, and whatever the bells or whistles, first multiply the number of people in the household by five, and that's the number of cubic feet you require.
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Cooking with Amy
Amy Sherman
Pepper Plantation
The ripe pepper berries are actually red. The fleshy berry has a pearly white "corn" inside. The green or unripe berries, when picked and dried, wrinkle up and turn black. That's where black pepper comes from. This was all news to me! Even on vacation there is the possiblity to learn something new, everyday...
Splendid Table
American Public Media
Perfuming Our Food
Natural scent expert Mandy Aftel, co-author with Chef Daniel Patterson of Aroma, The Magic of Essential Oils in Food and Fragrance, joins us this week to talk about perfuming our food. With scent accounting for most of what we taste, the idea seems logical. A delicious example of scent meets taste is Rose and Ginger Soufflé.
New York Times Magazine
Style Section
The Way We Eat: Hunan Resources
The strange tale of General Tso's chicken - the most famous Hunanese dish in the world - named for Tso Tsung-t'ang, a formidable 19th-century general who is said to have enjoyed eating it.
101 Cookbooks
Heidi Swanson
A Twist on Guacamole
So, here's what I came up with - an Indian-inspired variation of my favorite guacamole recipe. Instead of chips, I cut wedges of naan bread and baked them off in the oven for a bit until they crisped up. I subtly spiced the avocado with cumin and curry powder.
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