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 Chocolate & Zucchini
Clotilde Dusoulier
  
The Shortest 3 1/2 Minutes of My Life
The part I enjoyed the most was the peek behind the scenes (the brand-new kitchen set; the so-called "green room" - not green at all - where assorted guests eat cookies as they wait for their turn; the make-up room, from which they emerge with glossier lips, shinier hair, and a heart that beats noticeably faster) and the advance prep work.
Washington Post
Food & Dining
Where There's Smoke, There's a Fryer
At what temperature does a given oil begin to smoke? That depends on how diligently we hunt for the smoke: Are we looking for a wisp, or a cloud? The breakdown occurs gradually, not at a precise temperature. More problematically, the smoke point of any given bottle of cooking oil depends on its cultivation terroir and the particulars of its refining. That provides lots of leeway for producers to brag about the high smoke points of their pet oils.
La Tartine Gourmande
Béatrice Peltre
Strawberry Rice Pudding
I felt as if I was talking like my mother! Bread and cheese? Perhaps I was more thinking of what I would have eaten had I suffered from a similar craving. "What about an apple or a banana?" I went on, enthusiastically. By looking at him I knew that I had to think about something more clever. This was obviously not doing anything to him. Boring!
Vinography
Alder Yarrow
New Frontiers of The Online Wine World
Cork'd is one of the many Web 2.0, or should I say "Wine 2.0" startups that is attempting to bring the power of social networking to wine lovers. Those of you who are long time readers know what I think of such web sites, and for those of you who are not, I can sum it up easily: they are doomed to fail. However, things start to get very interesting when retail sales come into the picture, especially from one of the largest wine retailers in the country.
Simply Recipes
Elise Bauer
Chicken Curry in a Hurry
Are you familiar with Mark Bittman? He writes "The Minimalist", a syndicated recipe column for the New York Times. He tends to strip recipes down to their essentials (hence the "Minimalist") and simplifies complicated recipes for the home cook. This chicken curry is a great example of a simple Bittman recipe - quick, tasty, filling. In addition to raisins (a suggested option that we loved), Bittman also recommends adding slivered almonds and a dash of chile pepper flakes. If you want to use yogurt instead of sour cream, just make sure that the yogurt sauce never simmers. If it does, it will curdle.
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Splendid Table
American Public Media
How to Eat a Peach
Can you remember the last time you ate a peach so perfectly sweet, juicy and delicious it knocked your socks off? Probably not. In fact, why does most of our produce have so little flavor? For answers we turn to Russ Parsons, award-winning food and wine journalist for the Los Angeles Times. Russ has been tracking American agriculture for 20 years and explains what it means to farm for flavor. He leaves us a recipe from his latest book, How to Pick a Peach: The Search for Flavor from Farm to Table.
Cooks Illustrated
Current Issue
In This Issue
The Minimalist
Mark Bittman - New York Times
Some New Friends for the Humble Egg
"Deviling" an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Properly treated and with the right seasonings, these eggs are quite delicious. And when you become just a tiny bit more creative and adventurous, they can become almost wondrous.
Passionate Cook
Johanna Wagner
Caramelised Pear Napoleon
with Blue Cheese & Pecan
Two of my recent cookbook purchases have centred around presentation...they don't help me over the fact that I tend to take pictures on my way from the kitchen to the dining room (yes, I do eat my food, so don't tend to play around with hairspray, blow-torches and nail varnish to make things look good), rather than spending the morning semi-cooking and dressing up the dish, and the afternoon setting up all the paraphernalia for an hour-long photoshoot.
David Lebovitz
David Lebovitz
What They Say vs What They Mean
"The restaurant is completely full," means...
..."We already have enough Americans in here."
"It does not exist," means...
..."It does exists...just not for you."
"It's not my fault," means...
..."It is my fault...but I'm not taking the blame."
"That is not possible," means...
..."Loser."
Traveler's Lunchbox
Melissa Kronenthal
Tiramisu and the Art of Birthday Happiness
Birthdays are funny things. Aside from showing the world how well we're accepting our advancing years with dignity and how gracefully we're able to hide our disappointment that none of those presents was really what we wanted, our birthdays give the world a window on our fundamental relationship with food. In fact, I have this theory that you can tell a lot about a person's character by what they choose to eat on their birthday. Not the exact dish, mind you, but the type of food...
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Cooking with Amy
Amy Sherman
Market Madness
Did we all see this coming? Or just me? Carlo Petrini founder of the Slow Food movement has dared to criticize the farmers for their outrageous prices and their vainglorious customers. The funny thing is, it's been Petrini telling us all along that we should pay more for our food. Like a mantra he repeats the sentiment that good food costs more to produce and we should be prepared to pay for it. The problem is, there is expensive and there is highway robbery. And now someone has dared to blow the whistle. And now Petrini is feeling the heat. His book signing opportunity at the market was abruptly cancelled after farmers and management got wind of his views.
Orangette
Molly Wizenberg
Safe to Proceed
Still, though, I catch myself looking for signs, signals that all is well and that it's safe to proceed. I don't know who, exactly, I expect to be sending me these signals, but still, by god, I look for them. Sometimes a person just needs some reassuring, you know, especially when her wedding is two and a half months away and her manuscript is due seven months from tomorrow. I'll take any sign I can get. Like, say, the fact that my first test run of our wedding cake - yep, I'm making it!
New York Times
Dining and Wine
Hocus-Pocus, and a Beaker of Truffles
A truffle by any other name may smell as sweet, but what if that name is 2,4-dithiapentane? All across the country, in restaurants great and small, the "truffle" flavor advertised on menus is increasingly being supplied by truffle oil. What those menus don't say is that, unlike real truffles, the aroma of truffle oil is not born in the earth. Most commercial truffle oils are concocted by mixing olive oil with one or more compounds that have been created in a laboratory; their one-dimensional flavor is also changing common understanding of how a truffle should taste.
Becks & Posh
Sam Breach and Fred
Food and Wines of Spain
Have you ever wondered what it might be like to spend the weekend at a private cooking school (Tante Marie's), talking about food, socializing, understanding the flavours of a particular country, honing kitchen skills, working with others to pull together dishes with bold lively personalities, tasting and learning about the wines from that region and how they pair with the dishes and most importantly eating, drinking and more eating. Hopefully this set of mouthwatering pictures will give you an inkling...
101 Cookbooks
Heidi Swanson
Baked Eggs
Much of my current enthusiasm about cooking eggs stems from a simple fact, if I eat an egg (or two) for breakfast I'm satisfied until lunch. The same can't be said about bagels. So, this got me thinking about a better breakfast. A better egg breakfast to be specific. Omelettes, boiled eggs, fried eggs, and scrambles are all old hat for me - I wanted to explore territory I wasn't as comfortable with. What about baked eggs? Bingo. What about baked eggs in edible cups? Even better.
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