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 Chocolate & Zucchini
Clotilde Dusoulier
  
French-Toasted Brioche
I love this sort of waste-not-want-not recipe, but what I had in mind here was something with just a hint more sophistication, so brioche, rather than ordinary bread, was in order. The salesgirl looked at me as if she was on candid camera (caméra cachée in French), and said that no, they didn't keep old stuff around. All right. Fresh would do. I got home, sliced the slices, and left them out on the counter to dry.
Pinch My Salt
Nicole
Best New Nominees
Los Angeles Times
Wine of the Week
2004 Roc d'Anglade Vin de Pays du Gard
The result is a wine that exudes a voluptuous southern French character and tastes of wild herbs and dark, concentrated berries. It could be the perfect 'cue wine once the weather clears. But it's equally terrific with a pork roast with herbs tucked into the meat, with grilled lamb chops, or even better, a magret (seared or grilled duck breast).
Simply Recipes
Elise Bauer
Potato Gnocchi
This is one of the dishes we started making as a result of their trip to Tuscany, and we've experimented with various ratios of potato to flour. What you want is a minimal amount of flour, too much and the gnocchi will be too dense. The trick, we've learned, is to use older potatoes, and to bake them, not boil or steam them, so that they get pretty dried out.
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Washington Post
Food & Dining
BYO to Philadelphia
It's hard to think of another city where a diner might feel similarly empowered. At a traditional restaurant with an established wine list and the service to go along with it, such an act would be considered heresy.
Gourmet Magazine
Feature Article
Oh, What a Peeling!
We pitted cutting-edge models with ergonomic handles against minimalist kitchen classics to come up with the vegetable peelers no gadget drawer (or chef's kit) should be without.
Cooks Illustrated
Current Issue
St. Patrick's Day Menu
With about two minutes of work, you can make homemade corned beef that, unlike store-bought, doesn't have a mushy texture or an overly salty taste. Celebrate a classic St. Patrick's Day with Home-Corned Beef and Cabbage, soda bread, bread pudding, and Irish Coffee.
Bon Appetit
In This Month's Issue
At the Market: Cauliflower
Beyond the pale: The versatile vegetable has taken a colorful turn. Fresh recipes for the white (or purple, orange, or green) vegetable.
Food & Wine
This Month's Issue
Best Weeknight Recipes from a Star Vintner-Cook
The wine world knows Jeff Smith as the man behind Hourglass Cabernet, one of California's top cult bottlings. But Napa Valley insiders know his talent as a home cook who prepares easy, inventive, on-the-fly dinners.
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Cooking with Amy
Amy Sherman
Tanita Kitchen Scale: Favorite Things
I remember the first time I tried a Microplane grater/zester, a silicone heat resistant spatula, or used a remote oven thermometer. There was no going back. You put up with crappy kitchen equipment and gadgets and you don't even realize how lousy they are until you try something better. Meet my latest kitchen favorite, a digital kitchen scale...
Splendid Table
American Public Media
What to Drink With What You Eat
This week it's a look at how the pros decide what to drink with nearly every food you can imagine. Our guest, Karen Page, author of What to Drink With What You Eat, talked with expert chefs and sommeliers to find out what goes with everything from apples to veggie burgers. She takes us beyond wines and waters to coffee, soda and even vinegar!
New York Times
Dining and Wine
The Big Apple May Never Be Known
as the Big Sparerib, but It's Smokin'
New York's barbecue scene may be missing a lot of things - like dirt roads and screen doors and decades of deep-seated tradition - but love for barbecue in the city is strong. And in the past couple of years the product has caught up to the passion.
101 Cookbooks
Heidi Swanson
Mashed Potatoes with Kale and Olive Oil
Meet my new favorite mashed potato recipe - creamy potatoes flecked with finely chopped greens and garlic. Adding a green like kale is a great way to add color and nutritional umph to America's favorite starch-packed side dish. Good luck passing this one off on the kids...
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