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 Chocolate & Zucchini
Clotilde Dusoulier
  
Avocado and Radish Canapés with Smoked Salt
Smoked salt, you ask? This is potent stuff, the sort that should bear a little tag that warns, "Easy there, pal," lest you get a nosebleed from breathing it in too sharply like my sister did when we were seven and eight and we tried to make ourselves sneeze with black pepper like Ma Dalton does in Lucky Luke.
Grab Your Fork
Helen Yee
Best Restaurant Reviews Nominees
Vinography
Alder Yarrow
Wet Vineyard
One of the fascinating things about vineyards is how different they look depending on the weather. During the winter, when the vines are bare and wet, they offer striking and fascinating silhouettes...in Sonoma County the vines are just going everywhere.
La Tartine Gourmande
Béatrice Peltre
Revisiting the Idea of a Fraisier
Le fraisier is a classic French cake made with a basic génoise (sponge cake) sliced in two halves, each of which is brushed with kirsch liqueur. The cake is filled with butter cream and fresh strawberries, and topped with red almond paste or Italian meringue.
Simply Recipes
Elise Bauer
Asparagus Pesto with Pasta
I recently got together with Heidi Swanson to try out one of the recipes from her new cookbook, Super Natural Cooking. The recipe we selected is perfect for spring, a pesto made with blanched asparagus, baby spinach, pine nuts, Parmesan, garlic and olive oil, tossed with a mix of egg and green spinach noodles.
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Washington Post
Food & Dining
Can Vegetable Biryani
Satisfy Mr. Meat and Potatoes?
"Our meals have been on a rocky road," she wrote. "It has been the awful year we all went vegan. My husband is very unhappy without meat, butter, eggs and milk. Do you know a chef who can seduce his palate with tantalizing vegan meals?
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Ham & shitake oeufs cocotte
Florian Holzer - he may be a grumpy old sod from time to time, but his reviews were not only spot on 99% of times, more often than not they were also great fun to read. There's something funny about the Germanic countries, which I observe on food blogs as well: people can be very harsh with their criticism and part of the fun with reading the food column was the mudslinging that would ensue after pretty much every of FH's reviews.
David Lebovitz
David Lebovitz
Q & A With Dianne Jacob: Will Write For Food
What are the three most important tips you would give to aspiring food writers? Win the lottery to make up for your income. Take writing classes if you are cook; take cooking classes if you are a writer. Be persistent.
Traveler's Lunchbox
Melissa Kronenthal
Sugar, Spice and Souks
Not to mention, wasn't it awfully risqué to offer alcohol in a Muslim country, particularly with the mosque next door in plain sight? But before we could ponder the mystery further Omar was back, carrying a worn steel tray, two small glasses, and an ornate silver teapot. Of course, we should have guessed - whiskey berbère is nothing other than the tongue-in-cheek name for mint tea.
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Cooking with Amy
Amy Sherman
The Vanishing Cookbook
One of the most practical sessions I attended at IACP in Chicago was The Vanishing Cookbook. Some tips I learned from Steel about being on the web were to consider podcasting and even more importantly, video. Her suggestion for bloggers and webmasters was to purchase a camcorder kit and keep the videos to three or four minutes, and said even a 90 second clip can make a good video.
Splendid Table
American Public Media
The Way We Garden Now
This week it's vegetable gardening for the horticulturally challenged. Gardening expert Katherine Whiteside, author of The Way We Garden Now, stops by with short cuts to instant gratification (hard labor is not for her) and a recipe for Rhubarbaritas.
New York Times
Dining and Wine
On a Budget in London? Think Small
One way to keep down the cost of eating out in London is to choose places that specialize in tapas or that feature "grazing" menus. But finding interesting food at good prices can be a quest of word-of-mouth, luck and instinct.
Becks & Posh
Sam Breach and Fred
Recipe for Leek Tartare Crostini
These crostini harken to poireaux vinaigrette, a French staple. They look so pretty, delicate and fresh, with their little flecks of pinky-purple from the onions or shallots dotting the pale spring green from the leeks. If shallots aren't available, you can successfully substitute baby purple onions instead. You could even make this dish vegan by substituting regular mayonnaise with dairy-free and the most hardened carnivore probably wouldn't even notice.
101 Cookbooks
Heidi Swanson
Moosewood Fudge Brownies
I know many of you are going to find this hard to believe, but I've never cooked anything from the Moosewood Cookbook. Mollie has over 6 million books in print, so it is quite possible I'm alone in this regard. It is the book that millions of vegetarians and non-vegetarians alike have turned to over the past thirty years. The recipe calls for 5 eggs, so if you can imagine the way eggs impact the texture of your other baking endeavors (souffles or a quiche), you can imagine how using more or less eggs in a brownie recipe might impact its texture.
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