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 Chocolate & Zucchini
Clotilde Dusoulier
  
More Notes from the Book Tour
I managed to go from not knowing what a Sharpie was - this brand of marker doesn't exist in France - to being very particular about the Sharpie that I used: if it's a fine point, I need it to be brand new, otherwise the line is too thick; if it's an extra fine point, I need it to have a bit of mileage, otherwise the line is too thin.
Washington Post
Food & Dining
Best Buys for the Summer Bar
We decided to see whether we could answer it by stocking a solid home bar on a reasonable budget. We decided to shoot for an average of about $20 a bottle. That ruled out just about every decent single-malt scotch, cognac or significantly aged rum or tequila. That might seem like a shame, but we decided our budget bar would be focused primarily on cocktail mixing.
La Tartine Gourmande
Béatrice Peltre
Food Styling and Photography Conference
It is quite interesting and different to work with a whole team, including an art director from the advertisement agency guiding us - the photographer and stylist - to meet the client's requirements! Quite different from working on one's personal portfolio. Finally, I also finished a few photo shoots and recipe design for new clients. Can I say it? I am really enjoying this! Bring it on and may it continue!
Vinography
Alder Yarrow
Open a Bottle, Get a Date
You buy a pink bottle if you're a girl. You buy a blue bottle if you're a boy. You open it up and drink it. Then after you've emptied the bottle and are feeling lonely (not a bad bet) you can see a code that you enter on a web site to be matched up with presumably some other lonely wine lover who wanted a mate bad enough to drain a bottle. Because, you know: if you drink the same crappy wine, you MUST be compatible.
Simply Recipes
Elise Bauer
Pineapple Tomato Salsa
We had loads of extra pineapple, and all the other ingredients for a great salsa, so naturally we put them all together, and voilá! A great combination. Use the tomato pineapple salsa with fish tacos, or over grilled steak or pork, or even wrapped up in a heated flour tortilla with a few slices of avocado.
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Splendid Table
American Public Media
Terroir
This week we investigate the wine world's latest buzz: terroir. It means that wine tastes of the unique environment where the grapes were grown. Can we really taste minerals, rich earth, dried brush and brambles as we sip? Food scientist Harold McGee, author of On Food and Cooking, is skeptical. He joins us with some answers.
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Macaroni & Cheese with Lobster
Most of you will probably not believe me when I say this: I am a maccaroni & cheese virgin (I probably have even spelled this wrong and it'll all be so obvious just by this one small mistake). Well, I was until last week, anyway.
David Lebovitz
David Lebovitz
Oh My God
A few days ago, I was just inside my apartment entryway, when I started to smell something wafting through the door. A fetid mix of smells, like wild mushrooms that'd been left to rot in the cat litter box mixed with decaying chicken carcasses, all wrapped up in soiled baby diapers. And left to sit for three-and-a-half weeks in the trunk of a hot car. I opened my door, and Oh my God!...
Traveler's Lunchbox
Melissa Kronenthal
Chickpea Consolation
"This global warming thing isn't so bad after all!" was a refrain heard round the city, as the promise of a long, dry summer began to take shape in our imaginations. You know, the kind of summer everyone else gets every year. But then May arrived, and with it freezing rain, howling winds, and hailstorms. We turned our heater back on after more than a month of disuse. We switched back to the winter quilt. And worst of all, the shelves full of the season's first produce were suddenly the last thing I wanted to eat.
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Cooking with Amy
Amy Sherman
Sparkling Jellies: Recipe
Something else I think of as decidedly English that has not gained in popularity yet here in the States, are Jellies. Not jelly like grape jelly, but jellies for eating that we call gelatin or Jell-o. But the British versions are much more sophisticated often including booze and ending up like gelatinized versions of elegant cocktails. Every Summer, British cookery magazines feature a variety of these lovelies which can be served instead of a cocktail, as a starter, a palate cleanser or a dessert.
Orangette
Molly Wizenberg
A Better Day
I've always liked June better. It has to be better than this. Summer doesn't usually arrive in Seattle until the Fourth of July or so, but still, I believe in June. I believe in June, because it means melons. Over the weekend, I brought home a cantaloupe. It smelled like picnics and honey and warm air, and when I set it on the counter to soften a bit, it sent up a cloud of fragrance as thick as fog. It reminded me of something I'd read...
New York Times
Eric Asimov - Dining and Wine
Summer Breezes in, Sipping Barbera
The truth is, barbera and Beaujolais share an esteem problem. Barbera, like dolcetto, has long been one of the everyday reds of the Piedmont region of northwestern Italy. Today's wine culture, which overvalues the great at the expense of the good, pays far more attention to the powerful, profound Barolos and Barbarescos, and less to daily dinner table wines like barbera.
Becks & Posh
Sam Breach and Fred
Houston's - San Francisco
The comments were overrun by food snobs like me who had all been unwittingly been forced there by friends, only to end up loving it. Do you think they run some kind of secret referral programme for their regulars - you know - convert a foodie, one meal free or something? If so, sign me up!
101 Cookbooks
Heidi Swanson
Favorites List (Early Summer 2007)
I may never attempt to bake my own brownies again. They will never be this good. It is as if ten brownies-worth of trufflelike fudginess and chocolate-ty goodness are miraculously packed into each compact and sophisticated-looking brownie.
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