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 Chocolate & Zucchini
Clotilde Dusoulier
  
Notes from the Book Tour
My publicist has sent the organizers a blow-up of the book, which is a light cardboard poster of the book cover. It was a bit of a shock the first time I found myself face to face with this odd, 2-D, almost life-size version of me, but I've more or less gotten used to her presence by my side. I do draw the line, however, at having one shipped to me in Paris, as I've been offered - what could I possibly do with it? (And no, I am not asking for your creative suggestions, but thanks anyway.)
Washington Post
Food & Dining
A Perfect Burger, Top to Bottom
I thought mastering the hamburger would be easy. After all, I had cooked for many years in fancy-schmancy restaurants. How hard could it be? Since then I've had a couple hundred thousand chances to get the technique down and learn some burger secrets. The truth, though, is that they're not so much secrets as a basic understanding of the process. That, and a measure of restraint.
La Tartine Gourmande
Béatrice Peltre
A Classic Cherry Clafoutis
Most of the time, I prefer to eat cherries simply as they are, fresh or picked from the tree, keeping the noyaux in my mouth for hours before spitting them as far as I can - P. and I even like to compete as to who spits the furthest and the most precise. But there are a few preparations with which, I confess, I can sacrifice raw cherries into a cooked preparation. And you know it well, le clafoutis aux cerises, don't you?
Vinography
Alder Yarrow
Advanced Cork Craft
I generally try to avoid the frivolous side of wine. But occasionally I need to go slumming like the best of them, especially when I come across little gems. So in a moment of simply, "wow, who would have thought about that," I present to you the work of those who might be considered to have too much time on their hands, but whom I will simply refer to as the Cork Masters: those who have too many corks on their hands. Lamps, corkboards, trivets, coasters, and yes, lounge chairs, among other things all appear to be viable outlets for wine corks.
Simply Recipes
Elise Bauer
Cheesy Crustless Quiche
I had this crustless quiche recently at a ladies weekend (you know, the kind where husbands and kids are left to fend on their own and the gals take a well deserved break from the regular chaos) and couldn't wait to try it when I got home. It is pretty rich. In my trial run I substituted some (gasp!) low fat version of cream cheese, and was promptly reminded by my mother that they make up for the fat with carb-loaded filler. I also just used my substitutions as an excuse to eat more. So now I'm sticking with the original full octane approach.
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Splendid Table
American Public Media
Philippine Kitchens
This week it's a look at the native foods of the Philippines with restaurateur Amy Besa, co-author of Memories of Philippine Kitchens. With all the curiosity recently about the flavors of the Pacific Rim, it's odd that the cuisine of this nation of 7,000 islands has been overlooked. Amy aims to change that as she introduces us to uniquely haunting tastes that are quite unlike anything we've experienced before.
Cooks Illustrated
Current Issue
In This Issue
The Minimalist
Mark Bittman - New York Times
For the Love of a Good Burger
What the burgers of my childhood all had in common was high-quality meat, and this is exactly what is missing from most of the backyard barbecues I visit. I see people buying everything from packaged ground meat to frozen patties. With these ingredients, the best they can hope for is to mimic fast food.
Passionate Cook
Johanna Wagner
Rhubarb & White Chocolate Buttermilk Cupcakes
When it comes to a definition of muffins vs cupcakes, I am always at a loss, pretty much when I picture them both in my mind, the muffin is the one with the funky hairdo. I mean, the cupcake will be almost flat on top, whereas the muffin, using lots more raising agents, grows taller as it bakes and therefore ressembles Boney M more than Sinéad O'Connor. So by that token, these little beauties are cupcakes.
David Lebovitz
David Lebovitz
Heidi Swanson's Super Natural Cooking
I love whole grains and I love chocolate. I was curious how the dark Italian chocolate would meet up with the earthy, crispy little bits of whole grains and I was not disappointed. What a great bar of chocolate! Speaking of not being disappointed, did you ever correspond with someone online, then meet up with them to find out they're nothing like you think? Okay, you don't need to admit to that. But I will. But instead of being disappointed...
Traveler's Lunchbox
Melissa Kronenthal
Tiramisu and the Art of Birthday Happiness
As for the soaking booze, use whatever you have on hand, or if you're going to be serving this to little people, you can certainly leave it out entirely. By the way, my favorite marsala for desserts is a variety known as cremovo - it's a sweet marsala that has been flavored with egg yolks, which only sounds strange until you discover how heavenly it tastes.
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Cooking with Amy
Amy Sherman
The Food of Love: Book
And so I give you my choice for one heck of a great beach read. The Food of Love is a twist on the classic Cyrano de Bergerac (Roxanne) story of mistaken identity with one man courting a woman on behalf of his friend but in this case it is done though food. There is plenty of humor, great details of Roman and Italian cuisine and culture and even a little sex thrown in to keep things interesting. Having once been an American girl in Italy, there was a lot I could relate to in it.
Orangette
Molly Wizenberg
Spring Clean
Quite often, I am asked about the type of food I cook, and the type of recipes that will be in my book. I always stumble through my reply, mumbling about country French cooking, and seasonal foods, and the Pacific Northwest, and vegetables, and oh wow, I love banana bread and meatballs, and cabbage and radishes and graham crackers, and seriously, there's nothing like a good brownie, and, have you ever made a soufflé, because really, I'm telling you, it's a snap to make. In short, I'm a disaster.
The Pour
Eric Asimov - New York Times
Napa Name Recognition
What does this mean? Most directly, it gives Napa Valley the legal ammunition to block winemakers from other parts of the world from using the terms Napa or Napa Valley as part of their names, at least within the European Union. It has been an issue as a surprising number of bottles around the world bear the name Napa as part of their brand names, and in a small but important way it signals an American belief, or at least a Napa belief, in the importance of honoring place names.
Becks & Posh
Sam Breach and Fred
Perbacco - San Francisco
Whilst one sensibly rushed to fetch the sommelier when our questions were too difficult for her, another insisted on making quite the show of her ignorance after we'd ordered a glass of something she'd recommended. She opened a new bottle in front of us, made quite a little theatre of sniffing it and approving it before passing it to the ever eloquent Fred who on sipping immediately declared "Crap!".
101 Cookbooks
Heidi Swanson
Letter: Setting up your First Kitchen
I've cooked at home plenty of times, and a few times at school after interrogating everyone I know in search of a pot or baking pan. I can make basic meals on my own and follow recipes easily, but I'm not sure about buying food - I've always worked from an already-stocked kitchen, or else just bought the ingredients for a single meal. Where do I start? What basic staples would you suggest? Thanks for any advice you've got!
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