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 Chocolate & Zucchini
Clotilde Dusoulier
  
Slow-Roasted Lamb Shoulder
with Flageolet Beans
My family isn't religious at all and the only thing we've ever commemorated at Easter is the invention of chocolate, but because Catholic traditions are so deeply rooted in France, they're an integral part of the country's culture, regardless of one's beliefs.
101 Cookbooks
Heidi Swanson
Best Recipes Nominees
Vinography
Alder Yarrow
Olive Tree Lane
The caption noted that the image was made at Schramsberg Vineyards. I eventually hunted the vineyard down, and with the help of some vineyard workers I arrived at the end of this lane to make my own image, which still makes me happy every time I see it.
Nordljus
Keiko Oikawa
Rhubarb and Custard
The combination of rhubarb & custard is very English - but as I've heard from some people here, it's a bit of a love-it-or-hate-it thing.
Simply Recipes
Elise Bauer
Tamale Pie
The tamale pie I remember was made with ground beef, with green chile, olives, whole corn, and topped with cornbread, though one could just as easily used pulled pork or a more traditional tamale stuffing for the casserole. Tamale pie is not remotely Mexican and only somewhat resembles the flavor of real tamales. But it does taste great, is budget friendly, and easily feeds a lot of people.
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Washington Post
Food & Dining
Prime Time for Bistros
High-End Chefs Capitalize on Wallet-Friendly Dining Trend. The chic-to-casual trend, in which a notable chef with a top restaurant opens a mid-range bistro, is not original to Washington. It first flourished in Paris and New York in the early 1990s. Ever-rising operating costs also have something to do with it. For chefs and restaurant managers, buying in bulk, no matter if it's steak or floor polish, saves money.
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Waiter, There's Something In My... BREAD!
Andrew of SpittoonExtra has the pleasure of hosting the next instalment of this event and is inviting you to roll up your sleeves and get all floury baking your own bread. Ciabatta, Brezel, flute, chapati, rye loaf, poppyseed bagels, pan dulce... everything goes as we're calling you to divulge your favourite recipes by the 25th of April.
David Lebovitz
David Lebovitz
Horse Milk
Whoa Nelly! 12€ for a liter of milk? That's about $15 per quart! Then I noticed a picture of a little filly on the label; It was lait de Jument, horse milk. Then I really had reason to say 'Whoa Nelly.' Who'd a thunk it?
Orangette
Molly Wizenberg
A Safe Bet
I thought it was over. I really did. I don't usually like to air my dirty kitchen laundry around here, but it's piling up so high and fast that I've got nowhere else to put it. It would be comical, if only it weren't quite so sad. I can hardly even muster the energy to write about it in complete sentences.
Traveler's Lunchbox
Melissa Kronenthal
The Perfect Scoop: Q&A with David Lebovitz
But basically, it's important to let the publisher know who you are, who's going to buy the book, and how you're going to tackle the subject. Where is the market? Unless you have a nice, perky rack or can smile non-stop while making dinner in 30-minutes or less, bookstores can be cold, cruel places for cookbooks. So I try to find a niche, then fill it. Just writing a book "full of great recipes" isn't enough anymore.
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Cooking with Amy
Amy Sherman
Post Modern Cuisine
I think of myself as open minded especially when it comes to food, but the offerings on a recent menu such as nitro sushi roll, goat cheese snow and balsamic, langostines with rice pilaf fries, chicken-fried mac-n-cheese, fruit and pasta, and chili cheese nachos for dessert really don't sound all that good to me. What I want is just plain deliciousness. I hope in the "post-modern world" that's not too much to ask for.
Splendid Table
American Public Media
Gael Green
She's sensual, iconoclastic, and hungry. In the late 1960's she blew the lid off stuffy food writing with her restaurant reviews for New York, the smartest magazine in town. She's Gael Green, a critic like no other and the woman who led the pack in a dining revolution. Gael joins us this week to share memories from her new autobiography, Insatiable: Tales from a Life of Delicious Excess.
New York Times
Dining and Wine
To Study Wine, Buy and Drink
The best place to learn about wine, is at home and this do-it-yourself method works for anyone who loves wine, including beginners. Eric Asimov will be working his way through two mixed cases in the weeks ahead. You can follow his progress on The Pour.
New York Times
Dining and Wine
Have Spatula Will Travel
From Istanbul to Siem Reap, more hotels are opening up their kitchens to guests, offering cooking classes as a way to experience a country's culture through its food.
Becks & Posh
Sam Breach and Fred
The Taste of Britain
Anyone who had more than just a passing interest in British food and its history should consider investing in The Taste of Britain by Laura Mason and Catherine Brown with a forward by Hugh Fearnley-Whittingstall. (That bloke gets everywhere these days - when I left Blighty six years ago I only really knew him for the placenta-eating incident).
101 Cookbooks
Heidi Swanson
Spring Favorites List
I'm at the IACP Conference in Chicago until Saturday. I should mention that for the first time ever, IACP is opening its popular cookbook expo to the public. For those of you not familiar with IACP, you can read about my past adventures, last year in Seattle and the year prior in Dallas. While I'm out of the kitchen, I thought I'd hit you up with my Spring favorites list....
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