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 Chocolate & Zucchini
Clotilde Dusoulier
  
Chermoula
In Moroccan cuisine, chermoula is the magic wand to deal with fish. It is classically a mix of fresh cilantro (a.k.a. coriander), garlic, and spices, bound together with lemon juice and olive oil. It is not a difficult recipe (grind, pluck, grind again), but one should not underestimate the time that is needed to pluck the leaves from the bunch of cilantro. However, this task is executed in a divine cloud of cilantro smell that makes it all okay - unless...
Washington Post
Food & Dining
Order of the Day
Yet bento boxes are more than just a clever way to segregate the sauced items from the dry, the hot from the cold. They are exemplars of the Japanese concept of mingei, the marriage of form and function. And for those determined to eat a rainbow of foods, squeeze in their five-a-day or control their portions, the boxes can double as important nutritional tools.
La Tartine Gourmande
Béatrice Peltre
Fennel, Cherry Tomato
Tartlets on Balsamic Crust
This tartlet derives a hundred percent from my current Food Color Theme, where I do not seem to be able to live without anything Red or Pink. I don't even like red or pink most of the time. My clothes? Not much pink. In food however - and I am not yet sure why that is - I adore these two colors. They evoke summer, passion and what else?
Vinography
Alder Yarrow
Bio-Organa-What?
Perspective on The Modern Wine Drinker
Many of us wine lovers live in a world as foreign and bizarre to the normal wine consumer as the San Francisco Bay Area is to United States politics as a whole. It's simply a question of being in a completely separate universe. While I certainly don't assume all my readers live in that world with me, the reality is that most of you, even those of you who would consider yourselves wine amateurs know much more about wine than the "average" wine drinker in this country, and certainly, it seems, than the average UK wine drinker.
Simply Recipes
Elise Bauer
Chipotle Grilled Chicken
with Avocado Sandwich
We are a family of non-grillers. While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we tend to stay inside and think of what we can make for dinner that doesn't use the stove or oven. The problem is that Sacramento summers start early and go on forever, and cold food just gets tiring after a month or two. Which is why I brought home a grill a few weeks ago.
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Splendid Table
American Public Media
Who Is Responsible for Protecting Our Food?
This week we ask that thorny question: who should be the watchdogs of America's health? The government? The American Medical Association? The food industry? Our guest, Dr. Marion Nestle, knows this issue inside and out from years of research and from being in the trenches. Dr. Nestle is the former head of New York University's Department of Nutrition and author of numerous books on the state of the country's food, including What to Eat, Food Politics and Safe Food.
Cooks Illustrated
Current Issue
In This Issue
The Pour
Eric Asimov - New York Times
The Shape of Things That Came
The issue is bottle shapes. More specifically, the shape of Champagne bottles and Chablis bottles. Many Old World wines come in bottles that are generally specified by tradition. Two of the most familiar are Bordeaux bottles, the high-shouldered sort, and Burgundy bottles, slope-shouldered. Like the old saw about dogs looking like their masters (or is it the other way around?), these bottles tend to reflect their regions. The Bordeaux bottles seems a little more serious and buttoned up, the Burgundy bottle looser and more relaxed.
David Lebovitz
David Lebovitz
The Burrito King
We San Franciscans wear our burritos like a log-shaped, foil-wrapped bulging badge of pride. The burrito, aka the tummy-torpedo, is the perfect meal; meat, rice, salsa and beans all wrapped up in a big floppy flour tortilla. Folks like to have everything from cheese, sour cream and even lettuce (ick!) added. But get a clue, folks, can someone please explain to me the appeal hot, soggy, wilted lettuce? Keep the meat and carbs, but ditch the green stuff.
Traveler's Lunchbox
Melissa Kronenthal
The Lip Lady's Secret Granola
Oh, and did I mention her lips? I don't know if they had anything to do with her foul temperament, but they were at least three sizes too big. Though I'm fully understanding of the fact that hospitality is a tough business, that seeing different faces parade in and out every day can be exhausting and that any number of personal tragedies may have befallen her shortly before our arrival, this woman really should not have been let loose near paying customers. To us, at any rate, she was just plain hostile, and to exact our revenge (and, well, because she never told us her name) we started referring to her as the Lip Lady.
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Cooking with Amy
Amy Sherman
Slow Food and All That Jazz
The brouhaha over the remarks by Carlo Petrini lead me to post something that unfortunately lead to some bad feelings and misunderstandings. Because I believe in free speech, I believe he should be allowed to say what he wants about the Ferry Plaza Farmers Market. It saddens me to think he may have exaggerated or outright lied to make a point. But I do believe there was some truth to his comments, however harsh they seemed. It's important to really listen to criticism, not just shut it down. I also know that's hard to do. It's why I'm writing this today.
Orangette
Molly Wizenberg
How It Works
I didn't think much of it at the time. I giggled a little, for sure, and thrilled silently for a second at the thought of a man who could care so deeply about sauces and condiments. But I figured he was just being cute and clever, and trying to say the right things. Needless to say, I was wrong. Not about the cuteness or the cleverness, mind you, but about the salsa.
New York Times
Matt & Ted Lee - Dining and Wine
The Expanding Meatball Universe,
From Mama's Table to Esca
Certain chefs lavish as much care and attention on meatballs as they do on foie gras. Some even combine the two. Whether the interpretations are classical or modernist, one thing is certain: there's never been a better time to order meatballs in America. Perhaps a meatball renaissance was inevitable, the natural next target in the procession of comfort foods (Exhibit A: pizza; Exhibit B: hamburgers; Exhibit C: mac 'n' cheese) that chefs have updated in recent years.
Becks & Posh
Sam Breach and Fred
I Tried Dry Rhubarb Soda...
They say that their drink "captures both the sweet complexity and the mouth-watering tartness of rhubarb. With an unmatched liveliness..." I say "Does the emperor have no clothes?" I can find nothing of rhubarb in this drink. To me it's simply a slightly perfumed, lightly sugared sparkling water with less calories than most sodas. It's not for me. On the rare occasions I drink soda, and until there is a local source for Elderflower Presse in America, I'll stick with my favourite, Fizzy Lizzy, thank you very much.
101 Cookbooks
Heidi Swanson
White Bean Salad
Like some of my favorite recipes, this one came together serendipitously. I had some white beans on-hand thinking I'd made some sort of pasta e fagioli - but it was late when I arrived home, and we decided we wanted to eat dinner immediately if not sooner. Not to mention the fact that pasta e fagioli with canned beans is less than ideal.
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