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 Chocolate & Zucchini
Clotilde Dusoulier
  
Grated Carrot Salad with Avocado
What can I say? The preparation is effortless (especially if you have a food processor with a grater attachment), you can make a couple of servings at a time and let the second one sit in the fridge until lunch the next day when it will taste even better, and it is so brightly flavored and satisfying that I have to reason with myself not to eat this at every. single. meal, lest I turn into a carrot. Or an avocado, I'm not sure which is worse.
La Tartine Gourmande
Béatrice Peltre
Best Photography Nominees
Vinography
Alder Yarrow
Stone and Golden Tree
This unusual tree amazingly grows right out of the heart of this huge rock. Finally one fall afternoon, I was there when the light was catching the tree as well as the distant mountain. While this is one of the more majestic, this vineyard is dotted with many spectacular trees, each offering a great place to rest and take in the beautiful views.
Simply Recipes
Elise Bauer
David Lebovitz - The Perfect Scoop
The ultimate ice cream book has finally arrived! And just in time for summer and the onset of the ice cream season (is there ever not a season for ice cream?) David Lebovitz, former pastry chef at Chez Panisse, hilarious and articulate blogger, cookbook author of several highly acclaimed books on desserts, and frequent commenter on Simply Recipes, has written a gorgeous, informative, delicious book about ice cream, sorbets and granitas.
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Washington Post
Food & Dining
One Lamb and One Ham
Whether your tradition features succulent roasted lamb or mouthwatering glazed ham, though, depends on your family's heritage, as does the very date of the celebration. Some of the difference stems from the fact that Western churches use the Gregorian calendar to calculate the date of Easter, while Eastern Orthodox churches use the Julian calendar. Those distinct traditions merge every few years, including this one.
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Waiter, There's Something In My...Easter Basket!
Now that the family are back on their feet, it is time for me to present you with a round-up of all the fantastic contributions I have received... it is a true extravaganza of fond childhood memories, clever recipes and great ideas to make Easter this year even more special.
David Lebovitz
David Lebovitz
Healthy Hershey's
I don't like to stir things up too much around here. Last time I did that, I got my ass kicked in the comments. Truth be told, I'm a people-person and try to see the good in everything and everybody no matter what. I don't like to trash people or companies in general. But sometimes, every once in a while, someone needs to get their pee-pee smacked. And in this case, it's Hershey's.
Orangette
Molly Wizenberg
Consolation Prize
The only thing it lacks, I'm afraid, is looks. Lentil soup is not something to make when you want a handsome meal. It's almost delicate - elegant, even, trailing a lacy perfume of spices and coconut milk, a whiff of India and a slip of Thailand. It reminds me in some ways of dal, but better than any I've made at home, and with a Southeast Asian bent. And until I can have my coconut pie the way I remember it - which, with some tweaking, damn it, had better be soon - well, it's a pretty darn good consolation prize.
Traveler's Lunchbox
Melissa Kronenthal
Morocco, Unveiled
I knew from the age of fifteen that I wanted to go to Morocco. For someone who at that point hadn't even so much as been to Canada yet, being given a glimpse of all these exotic places was wonderfully thrilling, but none of them had more of an effect on me than Morocco.
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Cooking with Amy
Amy Sherman
Keeping Kosher for Passover
Kosher for Passover means keeping Kosher plus it means not eating any "leavened baked goods". Specifically you can't eat chometz which is anything that contains barley, wheat, rye, oats, or spelt and is not cooked within 18 minutes after coming in contact with water. Because you don't use yeast, Passover baked goods can be dry and rubbery. Fortunately Dannon All Natural yogurt is not only Kosher for Passover but a great ingredient to increase the tenderness in baked goods.
Splendid Table
American Public Media
Fred Kirschenmann
Fred Kirschenmann of The Leopold Center for Sustainable Agriculture joins us this week to talk why America lost touch with her food source - the farm - and looks at the resurrection taking place, right now, on farms across the land.
New York Times
Dining and Wine
Farewell, French Fries! Hello, Sliced Apples!
With his prescriptions for restaurants and school cafeterias, Mayor Michael R. Bloomberg has a surprising amount of power over what New Yorkers eat.
Becks & Posh
Sam Breach and Fred
How to stop Hiccups
Last night I had a bout of hiccups so violent, the only thing I could bring myself to do was tumble in to bed in the hope I could sleep them away. Sip on this, he said. Like an obedient wife, I did as he commanded without questioning him. As the gulpful of sweet, alcoholic liquid spread over my throat, the hiccups subsided immediately, like magic. Framboise.
101 Cookbooks
Heidi Swanson
A Letter from an Unwilling Cook
Why should I, a 60 year old Englishman who has never cooked a meal in his life (I'm not proud of that) be looking at a Cooking site?
I am newly single, and facing having to care for myself. I've mastered the big white box (washing machine), discovered that "food" can also go in the beer cold box, that frozen dinners can be made in the little white microwave-box, but.... I have a box left over. I think it's called a cooker?
My problem is that "Cookbooks" are written by extremely competent, very enthusiastic cooks. This is no good at all to duffers like me, who actually don't want to cook, but will have to. The problem is that there is too much assumed knowledge on the part of the writer, as well as a supposed enthusiasm on the part of the reader. This reader has no enthusiasm whatsoever!!
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