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 Chocolate & Zucchini
Clotilde Dusoulier
  
Book Update, Part VII
Good things are in the works, but what I am most pleased to announce is that we are planning a US book tour that will take me to NYC, Boston, Chicago, Seattle, and San Francisco between May 15th (my "on-sale date") and May 24th.
Eggbeater
Shuna Fish Lydon
Best Food Industry Nominees
Los Angeles Times
Wine of the Week
2005 Domaine Raymond Dupont-Fahn Bourgogne 'Chaumes des Perrières'
This barrel-fermented blanc from 40-year-old vines has an elegance that belies its humble appellation. Ripe and full, the 2005 has butterscotch and smoke in the nose and an earthy finish. Drink up, with scallops, risotto, steamed mussels, fish or roast chicken with morels and cream.
Simply Recipes
Elise Bauer
Bourdain Socks it to the Food Network
Chef Anthony Bourdain, author and TV personality, takes a swipe at the current state of Food Network on his buddy Michael Ruhlman's blog. Bourdain praises Mario Batalli, while condemning Sandra Lee, in one characteristically vituperous rant. Classic Bourdain and highly entertaining. (Especially if you agree with him.)
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Washington Post
Food & Dining
Try These for a Better Gut Reaction
Those with celiac disease need not fear beer. Popping up on area shelves are four new brews claiming to be free of gluten, a class of proteins that spark a dangerous autoimmune reaction in the intestinal tracts of celiacs.
Gourmet Magazine
Feature Article
Milk Chocolate Lab
Reminiscing fondly about last year's dark chocolate tasting, we found ourselves wondering: Would a comparison of milk chocolate - by definition a more adulterated product - reveal a similarly wide range of flavors, or would the dairy drown everything out?
Cooks Illustrated
Current Issue
Scampi Dinner
We found that quick cooking is the key to plump, tender shrimp with plenty of delicious, natural-tasting sauce. Add Caesar Salad, Rice Pilaf, and Brown Sugar Cookies for an easy menu.
Bon Appetit
In This Month's Issue
Pizza de Laurentiis
Your favorite cooking teacher goes step-by-step through one of her favorite things: homemade pizza. One perfect dough, three easy recipes (chocolate pizza, anyone?).
Food & Wine
This Month's Issue
Paul Newman's Next Act
Having mastered salad dressings and lemonades that raise millions of dollars for charity, the legendary actor lends his celebrity to another cause: a restaurant that supports his local playhouse and also promotes sustainable eating.
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Cooking with Amy
Amy Sherman
Banh Xeo Vietnamese Crepe
One of the simplest recipes I got a chance to make while on vacation in Vietnam was banh xeo, pronounced bahn sow. This is a delicious crunchy chewy crepe that seems like it's made from eggs, but never is. The yellow color comes from a sprinkling of turmeric. It's filled with a combination of pork and shrimp, scallions and bean sprouts.
Splendid Table
American Public Media
Honolulu, Hawaii
A look at the food and culture of Honolulu and its island of Oahu that few tourists see. Famed chef Alan Wong gets us started with a short history lesson, laying out the role immigrants played in the origins of island foods. Then we're off on a whirlwind tour around the island of Oahu, sharing ideas for where to eat and where to shop along the way.
New York Times Magazine
Style Section
The Industry: Fruit (and Vegetable) Smoothie
How a produce purveyor gets the top bananas. "I learned early that the way to move forward was to ride the wave of four-star chefs, and getting stuff that no one else would get."
101 Cookbooks
Heidi Swanson
Baked Doughnuts
The idea that a baked doughnut can match up to its deep-fried brethren is laughable in some circles. I'll concede they aren't the same, but they can be just as delicious - delicious yet different. They get bonus points for being healthier and for not making the house smell like a greasy fry station. Broadly speaking, if you can make pizza dough, you can make these.
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