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 Chocolate & Zucchini
Clotilde Dusoulier
  
Ewe's Milk Butter
The first taste was disappointing: there was smoothness and freshness, yes, but little savor. A thicker coating on a second bite of bread revealed a subtle flavor of fresh cream, faintly acidulated, but it is the third try, with a light sprinkle of salt, that really brought it out. So, will I buy it again? Probably not, especially at that eye-popping price (4.80 €! for 125 grams! highway robbery, I tell you!), but I will reconsider if I find a more reasonable provider.
Kalyn's Kitchen
Kalyn Denny
Best Theme Nominees
La Tartine Gourmande
Béatrice Peltre
Molten Chocolate Cake
as a Dessert Emergency Kit
My dessert emergency kit was simple: good chocolate, eggs, sugar, flour and butter were all I needed. Classic baking supplies, vous me direz (you will tell me) in a pantry. In my kitchen, they are. As for the cakes? Ten minutes to prepare, less than ten to cook. And to eat? It would depend on the type of chocolate cake eater that you are. Moi? Of the greedy and fast type!
Vinography
Alder Yarrow
Three Red Leaves
Grapes just before harvest take on a special quality, a fullness that fully justifies their use throughout history as a symbol for the bounty of harvest and the pleasures of Bacchus. Bonus points for anyone who can jog my memory by identifying what kind of grapes these are.
Simply Recipes
Elise Bauer
How to Roast Chile Peppers over a Gas Flame
The only time you'll ever hear my mother complain about her electric range is when she wants to roast some Anaheim chiles. Of course you can put them in a broiler, but according to mom, it's just not the same. She can never get the chiles close enough to the broiler burner, so that they don't burn but they do get charred. The secret to roasting a chile pepper is to char or blister the skin completely, so it's easy to peel off. Mom also notes that the flavor is different when you cook the peppers in a broiler. Cooking directly over the flame chars the peel faster and doesn't overcook the chile.
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Washington Post
Food & Dining
At the End of the Line
He spends his nights surfing the Web to determine which fish he can serve his customers with a clean conscience. Seaver preaches the sustainability mantra with conviction. He has become convinced that at a time when scientists are warning that commercial fish stocks could collapse altogether by 2048, he and other chefs need to prepare meals that do not deplete the world's oceans.
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Banana & Blueberry Bread Pudding
The closest I come to a family recipe book are scraps of paper my Mum tends to bring along when she visits (and the odd printed email as befits this period of transition we are now in where people send you things electronically, yet having it in your inbox is not much use if you are not in the possession of a) a reliable wireless network, b) a kitchen big enough to have space for a laptop amongst all your kitchen utensils and c) some sort of protection for your computer so the dough you'll invariably drop on it doesn't make all the keys stick together into one large space bar).
David Lebovitz
David Lebovitz
Finally French
I am definitely French. Today I went to the bank to deposit 134€ to make a payment. I had 135€. The bank teller told me, "We don't have any change." And the funny thing was - this didn't surprise me. At all.
Traveler's Lunchbox
Melissa Kronenthal
A Happy Medium, with Eggplant
I went from being aimless and agenda-free to being the world's most compulsive trip-planner, only that instead of stuffing my suitcase with lists of museums and monuments, castles and cathedrals, I started filling them with lists of food. Somewhere in this experience, I'm sure, there's a lesson to be learned. If I had to put my finger on it, I would say that in travel - like in all things, really - a happy medium is best. Funny how it always seems to take going to both extremes before figuring that out.
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Cooking with Amy
Amy Sherman
Chocolatiers Come to Town
Ever since Lee's doctor told him to eat a little chocolate everyday, I've kept a stash of over 70% cocoa chocolate bars in a drawer in the kitchen. My everyday bar is Chocovic's Ocumare which uses Venezuelan criollo beans. They sell all kinds of chocolate and are a good place to find something unusual or hard-to-find from the world over, including Valrhona's new 2006 Vintage Estate Grown chocolate bars, Coppeneur of Germany, Rococo of London, Domori of Italy, and more. You just know there are going to be samples, right?
Splendid Table
American Public Media
Hunger
"Hunger is a country we enter every day, like a commuter across a friendly border," says nature writer Sharman Apt Russell. She joins us this week with a look at the subject through a new prism - hunger as art, hunger as power, and hunger as revelation. Ms. Russell's book is Hunger: An Unnatural History.
New York Times
Dining and Wine
The Way We Eat: Book of Revelations
If there's such a thing as boomer cuisine, it can be found in the pages of The Silver Palate Cookbook. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. Years later, mothers sent their grads into the world with their raspberry-vinaigrette-stained copies. And now, with the 25th-anniversary edition, a new generation will try dishes like chicken Marbella, which once seemed as risky (capers! prunes!) as the East Village. The Silver Palate was born of the women's movement...
Becks & Posh
Sam Breach and Fred
An English Baked Custard Tart
Growing up in Britain, commercially-made individual custard tarts were ubiquitous in every neighbourhood bakery. I have to confess, that although I loved the eggy, nutmeg-speckled filling of these little tarts, I detested the often-soggy, pale insipid shortcrust pastry that held the custard in place. It's not too sweet, it's extremely eggy (like a quiche, almost) and the nutmeg isn't exactly subtle. It's rustic, wholesome and it has substance, which is how I happen to like desserts. Maybe it doesn't look that pretty or fine, but the real pleasure is delivered at the moment you don't really care what it looks like any more. Mmmmm...
101 Cookbooks
Heidi Swanson
A Frozen Yogurt Recipe
to Rival Pinkberry's Recipe
Let me tell you, I was expecting something good, but in all seriousness, I may never (ever) go back to ice cream. And before you can say it, I'm not just sucking up to David because he's a friend (and he put me in his book!), his simple, simple recipe served as inspiration for a wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen deliciousness. And believe me, as a California native, I know good fro-yo when I taste it. It is a rare thing.
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