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 Chocolate & Zucchini
Clotilde Dusoulier
  
Carrot and Peanut Muffins
I am always honored to receive these gifts and the stories that are delivered with them, and even though I seldom get around to making the dishes (my epitaph will read, "So Many Recipes, So Little Time"; I've left instructions), they do contribute to my inner culinary landscape. I file them away in my bulging stash, complete with donor information so I can give proper credit if and when I take the recipe for a ride.
Orangette
Molly Wizenberg
Best Writing Nominees
La Tartine Gourmande
Béatrice Peltre
Rhubarb Tart, a Must
You might find strange to believe this but between my mum and her two friends Monique and Jeanne, even with my eyes blind-folded, I would have been able to guess what tart belonged to who. Each of them had a specific taste, a je-ne-sais-quoi that was clearly speaking of each woman's method to bake. Jeanne's tarte à la rhubarbe and tarte aux quetsches were some of my favorites. Her touch with them was special. I was particularly fascinated by her dough and the perfectly balanced sweetness of the fruit that allowed for the acidic flavor of each fruit to dominate, without the need of eggs or cream.
Vinography
Alder Yarrow
Moonlit Vineyard
Very few wine lovers, unless they also live in the heart of wine country, ever get to see a sight such as this. I love the way the moonlight has transformed what might be a rather ordinary view into something much more sculptural and emotional.
Simply Recipes
Elise Bauer
Strawberry Milk
I bought my goddaughter Piper and her sisters the Green Eggs and Ham Cookbook for Christmas this year and the one recipe Piper (age 4) wanted to make was the "Pink Yink Ink Drink". The Yink drink calls for frozen blackberries (which we didn't have) and fresh strawberries (which we did), so we made strawberry milk, which suited the Pipe just fine.
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Washington Post
Food & Dining
Where Settlers, Slaves and Natives Converged,
a Way of Eating Was Born
It's true the Spanish hit America's shores first, bringing pork to the New World and disseminating corn to other parts of the globe, but what we think of as quintessential Southern cooking - country ham, hominy grits, black-eyed peas - has its roots in the convergence of English, Native American and African American cultures in Jamestown beginning in the first half of the 17th century.
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Scallop Ceviche with Strawberry & Green Chilli
Before you say anything: of course I know my ceviche from my carpaccio. But this is a copy-cat recipe and it seems like ceviche is the latest food fad in New York, whereas carpaccio seems almost old-fashioned. In fact, carpaccio being primarily used for meat, this would be an adopted and somewhat misplaced term as well. And who am I to argue with one of NY City's hottest up-and-coming chefs?
David Lebovitz
David Lebovitz
Paris Chocolate Week
I noticed something odd...there weren't too many pictures of chocolate. I don't know why, since we seemed to have sampled every chocolate that we possibly could have here in Paris. And although I thought I'd never say this - I think I've had enough chocolate for a while.
Traveler's Lunchbox
Melissa Kronenthal
Shoot the Fridge
I mean, we all know the sophisticated creations that appear on food blogs, but what kinds of things do bloggers eat when they think no one's looking? I am, however, often forced to keep things out of the fridge that normally I would keep in it - things like mustard, mayo, jam, tortillas, pickles, even eggs (which are sold here at room temperature, unlike in the US) - but considering that we've lived to tell the tale so far I'm not losing any sleep over it. But anyhow, enough blabbering from me...
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Cooking with Amy
Amy Sherman
Portabello & Sausage French Bread Pizza
When I was little I enjoyed that mac and cheese that comes in a box too. But years later when I tried it again, I realized it wasn't very good. The sauce made from powder was artificial tasting and the macaroni was pasty. As an adult there is no question, my tastes had changed. I'd rather recreate what I loved about those french bread pizzas than be disappointed trying the original version. This recipe took a couple of tries to get right. It's a little messy but also savory, crisp and cheesy. In other words, delicious!
Splendid Table
American Public Media
Encyclopedia of Junk Food
This week it's a scholarly look at junk food and fast food through the eyes of American food historian Andrew Smith. He tells how it all started and claims that between the Erie Canal and Ben Franklin our destiny had nowhere else to go. Mr. Smith is the author of The Junk Food Encyclopedia.
New York Times
Dining and Wine
Ocean Blues
More than a native Hawaiian cultural heritage site, more than a nesting area for endangered albatrosses, Papahanaumokuakea represents something unique in U.S. conservation history: the first large-scale territorial victory of fish over fishermen. Many biologists believe that the populations of large, commercially sought-after fish worldwide have been reduced by as much as 90 percent of their historical size. This disaster is particularly maddening given how avoidable it was: scientists are finding that one of the best ways to manage fish is simply to leave them alone.
Becks & Posh
Sam Breach and Fred
Fish and Chips at the Edinburgh Castle
in San Francisco
If you are hankering for some British-style fish and chips, The Edinburgh Castle serves them up in newspaper every day. That they are wrapped on delivery gives the supper that authentic whiff of steaminess essential to the fish and chip experience. The chips are thick and taste of real potato - as they should - no crispiness expected or provided. The somewhat bland fish pieces have less character than you would find in the same meal on the other side of the Atlantic, but once doused in vinegar and dredged in salt, you can almost imagine it's the real thing. In Britain, newspaper was actually banned as a wrapping for fish and chips in the 1980s so this is a real treat.
101 Cookbooks
Heidi Swanson
Thousand Layer Lasagne Recipe
Imagine dozens and dozens of whisper - thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella. Where the sauce and cheese and pasta touch the pan, particularly in the corners, everything gets crunchy and caramelized. I'll fight you for a corner piece. Seriously. This isn't a lasagne path for the faint-hearted. Making a dish of this magnitude takes commitment and patience - and time. Plenty of it. Although, not as much time as if you asked me about it last week.
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