|
 Chocolate & Zucchini
Clotilde Dusoulier
  
Cha Soba, Concombre et Tofu
So verdant is this dish that it could have been my contribution to Saint Patrick's Day, but the French don't really celebrate it. This dish is about going to dinner on rue Sainte-Anne (Paris' pocket-sized Japantown), its about thanking your lucky stars when you realize that a cucumber has recently taken up quarters in the fridge, and finally, it is about setting your chopsticks in twitching motion, and exclaiming, "Oishii desu yo!"
Coconut & Lime
Rachel Rappaport
Best Original Recipes Nominees
Los Angeles Times
Wine of the Week
2005 Ponzi Vineyards Tavola Pinot Noir
Named for the table where the family gathers for meals, the 2005 Tavola is a lush wine loaded with cool, complex fruit. Take a sip, and you can trace an itinerary of sweet spices, blue plums, black cherries and toasted oak. It's a fascinating wine, one of this winery's best efforts and an argument for Oregon's Willamette Valley as Pinot Noir territory. No need to age this one. Just pop the cork and drink it with that roast chicken or duck, sauted liver and onions, a roast leg of lamb.
Simply Recipes
Elise Bauer
Pavlova
The late Russian ballerina Anna Pavlova is said to have been ethereal, delicate and slightly controversial. Her namesake, this simple confection, is a straightforward list of ingredients, but the end result is all about touch, finesse. And it has attracted more than its fair share of controversy. An edible translation of sugar turned into cumulous clouds, it is one of the best low fat vehicles for seasonal fruit, whipped cream, sorbet, and ice cream.
|
Washington Post
Food & Dining
A Scorching Response to a Food Critic
Bad reviews are an occupational hazard of the restaurant business, and most chefs just bellyache or cry in their soup. Not award-winning Roberto Donna, who's started a high-profile food fight with Washingtonian magazine dining editor Todd Kliman. Donna is so upset about the review in this month's issue that he's starting a blog to critique local restaurant critics.
Gourmet Magazine
In This Month's Issue
The Last Touch
Oh Snap! Gnarly knobs of fresh ginger go with sweet and savory, adding their distinctive spiciness to everything from custard to chicken soup.
Cooks Illustrated
Current Issue
The Problem with Thick-Cut Steaks
The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?
Bon Appetit
In This Month's Issue
Easy Easter Brunch
This eye-opening spread (think roasted asparagus with prosciutto and poached eggs, and cornbread muffins with maple butter) doesn't call for an early wake-up. Do-ahead tips let you sleep in and eat well.
Food & Wine
This Month's Issue
Life After Work
These talents left old careers for a life in wine and food - with remarkable success. Find out what inspired these life-changing decisions, and how the bold moves paid off.
|
Cooking with Amy
Amy Sherman
Cool Quesadilla Combos: Recipe
Somewhere along the line I seem to have forgotten about quesadillas. But recently a couple of factors lead to me rediscovering them and their potential. They fit into my "try to eat more whole grain foods" resolution. I know quesadillas were all the rage about five years ago, but if you haven't played around with them in a while, they are definitely worth revisiting.
Splendid Table
American Public Media
Thomas Jefferson on Wine
Thomas Jefferson was the first American to make a serious study of wine. He not only collected and drank it, he toured vineyards, learned first hand, and took copious notes. John Hailman, author of Jefferson on Wine, spent 30 years studying the writing of a man way ahead of his time. He joins us this week with the fascinating story.
New York Times
Dining and Wine
It Boils Down to This: Cheap Wine Works Fine
In the beginning, there was cooking wine. And Americans cooked with it, and said it was good. Then, out of the darkness, came a voice. Said Julia Child: "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one." And so we came to a new gospel: Never cook with a wine you wouldn't drink.
101 Cookbooks
Heidi Swanson
Ravioli Pasta Salad
I've been wanting to do this for a while now - remix the ubiquitous pasta salad into something I actually look forward to eating. For starters, I dropped the ratio of pasta to other tasty ingredients way down. I added lots of color by using seasonal ingredients and working in plenty of springtime treats like asparagus, greens, and peas. Because I wanted the focus to be on the flavor of the actual ingredients, I used a bit of good olive oil to dress everything, along with a bit of salt. Simple.
|
Site Home | 
Parent Site Home ] [ A-Z ] Search Google Torte for A-Z at Site
