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 Chocolate & Zucchini
Clotilde Dusoulier
  
Cider-Stewed Pork Loin Blade Roast
Can't we all be friends and agree to cut and name meat in the same fashion? May I suggest the creation of a United Nations Symposium of Butchers that will draw up a comparative report - with diagrams - and put an end to my puzzlement? As it seems to turn out, l'échine seems to be called the blade end of the loin in English.
Smitten Kitchen
Deb Smitten
Best Humor Nominees
Los Angeles Times
Wine of the Week
A great Napa Valley Cab for under $50
The 2003 from Meyer Vineyard. It' got intensity, deep fruit flavors of blackberry and cassis with ripe but firm tannins and a light touch of French oak. And like the big boys, this one is not filtered or fined. Drink it now or wait awhile. And when you do, break out a standing rib roast, some beefy ribs or a prime steak.
Simply Recipes
Elise Bauer
Panko-crusted Salmon
Panko is a Japanese type of bread crumb that is especially light and crunchy, popular these days with chefs because it doesn't get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon's moisture while roasting, so the salmon doesn't get dried out at all.
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Washington Post
Food & Dining
Spain by Mail
With La Tienda ("the store" in Spanish), a mail-order company based in Williamsburg, Don Harris and family have found a growing market of customers who share their taste in jamon, pimenton and olive oil.
Gourmet Magazine
Feature Article
Escarole-Stuffed Pizza
Of course, there's nothing wrong with your basic deep-dish pie, but escarole with nutty Italian Fontina, enveloped in a crisp crust, gives the family favorite a new angle.
Cooks Illustrated
Current Issue
Apple Brown Betty
This combination of apples, sugar, and buttered bread crumbs inevitably results in a soggy mess of a dessert. We thought it was time to give "Betty" a serious makeover.
Bon Appetit
In This Month's Issue
10th Annual Readers' Survey
And, as usual, you had plenty to say - from what you like to cook on weeknights to your favorite kind of party; from the one cooking teacher you'd love to spend a week with to your number one food-and-romance destination.
Food & Wine
This Month's Issue
Bravo's New Top Chef Tells All
I learned that cooking is an extreme sport. And that competing in this full-contact cook-off requires repeating the phrase "flavor profiles" as often as possible. And I discerned that the long, hard road to culinary dominance begins with a dish made from poached snails, peanuts and American cheese.
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Cooking with Amy
Amy Sherman
John Mackey, Michael Pollan & Real Sustainablility
While I was encouraged to hear so much discussion of issues such as fair trade, sustainability, animal welfare, biodiversity, local and organic, I was dismayed at how none of the conversation was spent on dealing with the issue of hunger. The charge of elitism is sadly given short shrift by many leaders in the debate about the future of food.
Splendid Table
American Public Media
Emilia-Romagna
This week it's Part Two of our 10th anniversary special recorded in the Emilia-Romagna region of Italy. This is the region of Italy that Italians consider their culinary jewel, the land of prosciutto and Parmigiano-Reggiano.
New York Times Magazine
Style Section
The Way We Eat: Posh Spice
Seasoning with salt and pepper has taken on new meaning in recent years - for professional and home cooks alike. For this we might have a former accountant in California to thank. Traveling the world with a suitcase filled with spices and gadgets, Jing Tio is something of a spice whisperer, introducing chefs, and diners, to new flavors.
101 Cookbooks
Heidi Swanson
Big Delicious Quinoa Bowl
There aren't many things more disturbing to me than a glance at myself bathed in the florescent vanity lighting of an airplane bathroom five hours into a flight - particularly a bumpy flight. Saturday night we bounced our way across the Midwest like we were part of God's personal game of kick-the-can. It's on these types of flights that I crave good food the most...
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