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 Chocolate & Zucchini
Clotilde Dusoulier
  
Book Tour Events
And I will take this opportunity to say that I have cooked from my own book for the first time a few days ago, cracking it open, wedging the upper right-hand corner under a jar of jam to keep it to the right recipe, following my own instructions, and smudging page 167 just a tiny bit. It's a lovely feeling.
Farmgirl Fare
Farmgirl Susan
Best Rural Nominees
La Tartine Gourmande
Béatrice Peltre
A Dessert for Girls, with Roses
The myth that roses are only for girls might be true. I had enough time to make this Coconut, Raspberry Tart with Crystallized Rose Petals. Since the theme of this Sugar High Friday event is featuring Flower Power, I thought Roses! Et voilą! When I told you I liked red as a color!
Vinography
Alder Yarrow
Drinking Buddies - A New Twist
This is trickier than it sounds - both people must drink at the same time, otherwise lifting one glass causes the wine to flow into the other. In short - a completely useless invention that can be filed with all the others that wine drinkers seem to perennially invent.
Simply Recipes
Elise Bauer
Italian Sausage and Mushroom Risotto
Making risotto requires patience, it cannot be rushed. The rice will only absorb so much liquid at a time; it is the perfect "slow food". Neither one of us counts patience as a virtue, but perhaps I have a little more when it comes to the long, slow stirring that this dish requires, so that's the job I happily take.
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Washington Post
Food & Dining
Pure Paula
Not a trick so much as a test - of whether Deen would live up to her reputation. When she comes to town and offers to demonstrate her way with this Southern specialty, recipe amounts fly out the window, especially when it comes to one of her must-use ingredients. Four tablespoons of butter go into Whipping Cream Grits at the outset, but in The Post's kitchen she stirred in another couple of tablespoons at the end, right after the cream that gives them their name. And then she plopped another large pat of butter on top once they were in the bowl. You know, for garnish.
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Wild garlic risotto
One thing I noticed was that even though Austrian cuisine is quite heavy and meat-based, the trends is more and more to heavily rely on seasonal produce. We've always had dishes that were traditional at a certain time of year, like Martinigansl, the goose with red cabbage you see on every menu in the month of November, and also white asparagus, with stalks at least 3 cm thick, in June. This year being incredibly warm, I saw white asparagus already appearing on the menus on my visit and another regular feature was wild garlic - soups, savarins, salads... nothing is complete without it at the moment.
David Lebovitz
David Lebovitz
Blog Notes
I also couldn't be more thrilled that Jane Grigson's Vegetable Book and Jane Grigson's Fruit Book are back in print. Her fruit book is one of my all-time favorite cookbooks (actually, it's perhaps in my top 3!) and the introduction to the new edition of the vegetable book is written by super-duper food blogger Amy Sherman.
Traveler's Lunchbox
Melissa Kronenthal
Sugar, Spice and Souks
The Djemaa el Fna is seething all day long, but at around six o'clock, just as the sun is fading, an army with a singular purpose descends on the western edge. In a frantic burst of well-rehearsed clanging, carting and scurrying, over a hundred food stalls are set up with military efficiency; braziers and portable stoves are lit, massive cauldrons are heaved into place and filled with thick liquids, and long metal tables assembled for the throngs of hungry diners that will soon descend on the square.
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Cooking with Amy
Amy Sherman
Educating Peter: Book Review
Here's the thing I hate about wine, the attitude. You know what I'm talking about. Wine should be something we enjoy and yet it easily slips into something that intimidates instead. Of course it's not the fault of the wine. It's the people who write about it, sell it and pour it who use it as a weapon against the unsuspecting. I haven't actually met any intimidating winemakers, although it may just be a matter of time.
Splendid Table
American Public Media
Educating Peter
This week we examine the education of a wine rookie. Can you turn someone who is nearly clueless into an instant wine expert? Food & Wine magazine's Lettie Teague thought you could and set out to prove it with her student, famous film critic Peter Travers of Rolling Stone. We'll hear Lettie's side then Peter weighs in with a rebuttal. Take a look at The Final Exam: Peter's Wine Quiz to find out how much you know! Lettie's new book is Educating Peter.
New York Times
Dining and Wine
The Way We Eat: Stalk of the Town
Tart and intense on its own, rhubarb plays well with others. Rhubarb, like manioc root, sea urchins and truffles, resides in a category of foods that by rights should never have made their way to the table. The bitter type of manioc can be lethal unless it is processed in some mysterious way. Sea urchins are covered with razor-sharp spines. Truffles are hidden beneath the soil and look like rocks. And rhubarb's majestic leaves, which conceal its edible stalks, are poisonous. Who looked under there to find out?
Becks & Posh
Sam Breach and Fred
A Modern English Dinner Party
I should offer - I'm not English, nor British even. I'm from Baltimore; not very helpful. What Sam doesn't know is that I might have inwardly cringed a little when she suggested that. English food is the butt of many, many jokes, some of which I might have made at one point. I mean, really, who eats faggots and feels ok about it after?
101 Cookbooks
Heidi Swanson
Spicy Polenta-Cheese Crackers
A good cracker is hard to find. I steer clear of many of the mass-produced brands. Many of the artisan types can be expensive and heavy on flavorings - black pepper, rosemary, etc. Inevitably, when I pop into a store to stock up, the more neutral flavors that I like to serve with certain wines or cheeses are sold out. My theory? The key to a good and reliable cracker supply is zeroing in on a good cracker recipe. Once you lock onto a solid cracker-making technique, like the one I'm going to highlight today, making crackers is a breeze. Thank you Patricia Wells.
I have in my possession Patricia's new book, Vegetable Harvest: Vegetables at the Center of the Plate.
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