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 Chocolate & Zucchini
Clotilde Dusoulier
  
Chips de Pita au Zaatar
As with all generic spice blends, the flavor profile of this one will vary according to where its components came from, who mixed them, and how long ago, but a good zaatar should greet you first with an acidulated citrus smell that tickles the nose, before nutty, fruity, and grilled notes join the chorus, reaching further into the back of your mouth with an appetite-whetting effect.
Slashfood
Weblogs, Inc.
Best Group Nominees
Los Angeles Times
Wine of the Week
2005 Malm Cellars Sonoma County Pinot Noir
Inky and intense, positively bursting with the flavor of blueberries and blackberries in a tightly knit package. You catch some sweet spices in the perfume, which give it a touch of the exotic. Ripe, but not overripe, this is a luscious Pinot for anyone who appreciates something with more acidity and grace than the typical fruit bomb.
Simply Recipes
Elise Bauer
Ham, Potato and Leek Soup
The weather can't make up its mind here in Northern California. One week we have temps so cold it knocks out the citrus industry. Three weeks later and we have sunny days in the mid 70s. We're now back to cool and blustery, with thunderheads slowly creeping in, perfect weather for a warm, thick, filling soup such as this.
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Washington Post
Food & Dining
Pressure Cooker Basics, Fear Included
Though many people fear pressure cookers, the speedy devices have become safer and can be helpful in cooking whole grains.
Gourmet Magazine
Feature Article
Guess Who's Cooking the Dinner
You can set the dining room table if you want to, but why not gather around and share dinner in the kitchen? Making ravioli is a lot more fun when there are many hands to help out. And everything tastes better when you've participated in the process.
Cooks Illustrated
Current Issue
Pork Chops with Vinegar and Peppers
This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can lose a lot in translation. Could we interpret this classic for modern American cooks?
Bon Appetit
In This Month's Issue
From Drab to Fab
Your weeknight staples - chicken, steak, salmon, pasta, burgers - with a brand-new spin. Everyday? Yes. Ordinary? Never! Your go-to main ingredients star in five recipes that turn the usual suspects into extraordinary entrées.
Food & Wine
This Month's Issue
Educating Peter in Sicily
In Lettie Teague's brilliant new book, Educating Peter, she instructs film critic Peter Travers on the basics of wine. Here, he teaches her about The Godfather on a tasting tour of Sicily.
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Cooking with Amy
Amy Sherman
Favorite Things: Yuzu
Does this ever happen to you? You read about some interesting ingredient, the next thing you know it ends up in your shopping basket. I spotted yuzu fruit spread and the next thing I knew I was opening the jar at breakfast the very next day. I have to admit, I knew yuzu was an Asian citrus fruit, but I'd never come across it fresh or even in juice form...
Splendid Table
American Public Media
Wine Style
This week Mary Ewing-Mulligan puts wine where she thinks it belongs: it's all about taste. Mary claims quality is second to flavor, geography is more important than the grape, and a number on the bottle can help us match a wine to a menu. Mary's new book is Wine Style: Earthy Whites to Powerful Reds: Using Your Senses to Explore and Enjoy Wine.
New York Times Magazine
Style Section
The Great Carrot Caper
Gentle genetic modification yields a nutty harvest. At night I dreamed of being on the cover of Gourmet magazine, wearing a black cowboy hat and cradling a bundle of carrots pre-infused with almonds.
101 Cookbooks
Heidi Swanson
My Dad's Garlic Bread
You don't want to go with too narrow a baguette or you wind up with the wrong ratio of soft, garlic-buttery insides to crust. The baguettes with more body stay nice and moist throughout the baking and broiling. It's actually hard to go wrong, I mean this is garlic bread we are talking about - but the kind of bread you choose will define your final outcome.
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