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 Chocolate & Zucchini
Clotilde Dusoulier
  
Māche Salad with Endives and Beets
The original motive for this one was to try and vanquish my dislike of endives, one of the very last bastions of my childhood aversions. It's a simple trick to play on one's senses, really: if the taste buds recoil in the face of bitterness, they may tolerate it when balanced with sweeter, more consensual flavors. And this is how this salad works: you carve out the hearts of small endives - therein lies most of their bitterness, if only you knew what they've been through - and toss them with roasted beets and māche...
Leite's Culinaria
David Leite
Best Non-Blogging Nominees
Los Angeles Times
Wine of the Week
2002 Le Dix de Los Vascos
The grapes - all Cabernet Sauvignon - come from 50-year-old vines. The result is a stunning Cabernet that has the elegance and refinement of a top Bordeaux married with the terroir of Chile. It's expensive for a Chilean wine, but a terrific bargain against Bordeaux's vertiginous prices. Deep ruby in color, it tastes of black cherries, a little tobacco and something leafy. Tannins are round and ripe. The Lafite touch is quite evident in this wine. Pour it with a simple roast beef, prime rib or a good steak. Of course, it would be beautiful with any red meat, and with an aged cheese.
Simply Recipes
Elise Bauer
Buttermilk Biscuits with Goat Cheese and Chives
Ever wonder what the difference is between scones and biscuits? The light, sweet scones enjoyed in England are nothing like the heavy, somewhat dry scones we usually have here in the states. They are more like our biscuits, but sweet. Of course "biscuit" in England means what we here would call a cookie. So confusing.
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Washington Post
Food & Dining
Cupcakes With a Click
Without tempting aromas, storefronts and samples, online bakeries must sell customers on a leap of faith. Yet even for bakeries hawking fragile, frothy confections and wary of the "smushed" factor, selling their wares online is a growing business. For some, an online bakery is preferable to a traditional bricks-and-mortar shop.
Gourmet Magazine
Feature Article
Quick Kitchen
Eight recipes with 30 minutes active time or less: Croque-Madame; Cucumber Noodles; Tarragon Chicken Fricassee; Crisp Pork Medallions with Creamy Caper Sauce; Three-Bean Salad; Broiled Trout with Bacon, Onions, and Raisins; Banana Rum Cream Pie; Parmesan Hash Browns.
Cooks Illustrated
Current Issue
Devil's Food Cake
The secrets to this moist, velvety chocolate cake are Dutch-processed cocoa, boiling water, baking soda, and sour cream.
Bon Appetit
In This Month's Issue
Spring Fourward
The season's finest - artichokes, asparagus, carrots, and peas - in eight new dishes for spring, like warm asparagus toast with pancetta and vinaigrette, and spaghetti carbonara with pork belly and fresh peas.
Food & Wine
This Month's Issue
Easter with Chile's Wine Visionaries
Four generations of the Huneeus family give Easter a Latin accent with pork empanadas and herb-crusted lamb, all matched with their phenomenal (and inexpensive) wines.
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Cooking with Amy
Amy Sherman
Super Natural Cooking: Cookbook
Sometimes people talk about how the blind have better hearing. Because Heidi Swanson is a vegetarian, I think she has a heightened senses of flavors and textures in food. The way to approach her latest book, Super Natural Cooking, is to take pen and paper in hand and make yourself a list of ingredients - like quinoa, amaranth, whole wheat pastry flour, all kinds of whole grain products that you've been curious to try...
Splendid Table
American Public Media
Climbing the Mango Trees
This week it's a story of growing up in Delhi, told by Indian food authority and actress Madhur Jaffrey. She came of age at a wrenching time in India's history, in a large family both privileged and conflicted. It's all evoked through Madhur's taste memories and chronicled in her new book, Climbing the Mango Trees: A Memoir of a Childhood in India.
New York Times
Dining and Wine
Meals by Elevator, With the Touch of a Chef
Seven nights. Seven hotels. Seven dinners. Seven breakfasts. Spend enough time in hotels and order enough room service and you get used to strangers stomping through the door, stepping over your suitcase and nudging aside your laptop to make way for the turkey club. You get to the point where you don't even notice them. Frank Bruni investigates room service around Manhattan.
101 Cookbooks
Heidi Swanson
Ultimate Veggie Burgers & Book Release
I think I cracked the code on how to make a better veggie burger, I was doing it wrong for years. When you put a bean or lentil patty on a bun, you run the risk of building a burger with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn't until I sat down to write this recipe for Super Natural Cooking that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved.
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