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 Chocolate & Zucchini
Clotilde Dusoulier
  
Salicorne
Not quite a vegetable but not quite a seaweed, salicornia must have gone through a tough identity crisis as a teenager. And that's not even taking into account the multiple names it has to answer to - sea bean, sea asparagus, glasswort, or marsh samphire in English, perce-pierre, salicot, cornichon de mer, or criste-marine in French.
Washington Post
Food & Dining
The Tale of One Cool Cookie
Some people hunt rabbits. I hunt recipes. Every grease-stained, cocoa-speckled addition to my collection comes with a genealogy all its own. With some, it's as simple as asking for a friend's crab dip recipe after a cocktail party. Others are more squirrelly to get hold of. I began my quest for salt-spiked oatmeal cookies the old-fashioned way.
La Tartine Gourmande
Béatrice Peltre
Milk from Normandie
The milk obviously does not come from Normandie. But the bottle! I love them! They remind me of the time when I was a kid, proudly walking to Mr Meyer's farm to collect fresh milk in my bidon à lait (metallic milk container). These were great moments.
Vinography
Alder Yarrow
Rumors of My Conversion...
....to the 100 point scoring system have been greatly exaggerated. When I started to review wines, I decided that I really had no idea what the difference between a 92 point wine and a 93 point wine was. I still don't. That level of granularity of score makes no sense to me, and I don't think it makes a lot of sense to most people.
Simply Recipes
Elise Bauer
Sake Ginger Glazed Salmon
This is a very simple, highly flavorful salmon dish, using a classic Japanese yakitori marinade with the addition of some finely grated fresh ginger. The dish benefits from sitting in the marinade for a long time, overnight is best, but at least 2 hours minimum. If you don't like the look of the ginger, you can strain it out of the basting sauce, but you'll miss out on the flavor.
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Splendid Table
American Public Media
The Cheese Nun
Mother Noella Marcellino never dreamed a little mold would take her to a Ph.D. in microbiology then on to rock star status among cheese makers. She joins us with the story of how she found her calling in a Benedictine abbey and in the cheese caves of France.
Cooks Illustrated
Current Issue
In This Issue
Critic's Notebook
Frank Bruni - New York Times
Fat, Glorious Fat,
Moves to the Center of the Plate
It was an ugly scene, and it was a beautiful one. We lunged at the flesh. Tore at it. Yanked it toward ourselves in dripping, jagged hunks, sometimes ignoring the lettuce wraps on the side so we could stuff it straight into our mouths. We looked, I realized, like hyenas at an all-you-can-eat buffet on the veldt, and I wasn't surprised to notice other diners staring at us. But what I saw on their faces wasn't disgust. It was envy.
David Lebovitz
David Lebovitz
The Free 5
In France, there is customer service, but it's not a right but a privilege and you gotta work to earn it. Case in point: A friend bought a pair of pants at H & M. After a couple of days, she changed her mind and decided to return them. Since all the tags were still attached, she didn't think there'd be a problem At the store, though, the saleswoman picked up the pants, buried her nose in the crotch and threw them down on the counter in disgust, proclaiming, "Of course, we cannot take these back! These have been worn!"
Traveler's Lunchbox
Melissa Kronenthal
The Lip Lady's Secret Granola
On the day of our departure, as I settled our bill, I took a deep breath, put on my brightest smile and asked the Lip Lady for the recipe. "It's a secret." Instantly I could feel panic swelling in my chest; I needed that recipe. I pleaded, searching her face for any shred of compassion. "I don't give away my recipes." I was sorely tempted to grab her by her overgrown lips and shake the recipe out of her, but instead I paid my bill, cursing under my breath, and made a mental note of everything she had said. Surely if I looked long and hard enough I would eventually come across a recipe that yielded similar results... wouldn't I?
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Cooking with Amy
Amy Sherman
Peanut Butter & Jelly Cookies: Recipe
How about a cookie that tastes like a peanut butter and jelly sandwich? My favorite airplane food of all is sushi, which I usually try to take on flights to and from Hawaii, but for something that stays fresh and travels well, these cookies are a better choice. I'll be getting on a plane Monday morning and these little goodies will be in my carry on luggage...
Orangette
Molly Wizenberg
My Kind of Bridal
We sat on the couch, sealed envelopes with the kitchen sponge, and ate cinnamon-sugar banana bread until we thought we would bust. The last thing this website needs, you say, is another banana baked-good recipe. But I have to ask you to humor me. If I could, I would bake banana bread at least twice a week. I would probably sleep with a loaf under my pillow. As it is, I have to practically sit on my hands to keep from doing so. I'm a disaster. I know it. You can roll your eyes at me all you want.
New York Times
Nina & Tim Zagat - Dining and Wine
Eating Beyond Sichuan
Today, there are a number of regional cuisines known in China as the Eight Great Traditions (Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang cuisines). Unless you've visited China, they most likely have never reached your lips. To please the naïve palates of 19th-century Americans, immigrant chefs used sweet, rich sauces to coat the food - a radical departure from the spicy, chili-based dishes served back home.
Becks & Posh
Sam Breach and Fred
My 7x7 San Francisco Favorite Food Things
When I ordered 2lbs (yes - you buy them by the pound!) of Gougeres, I did so not knowing what they would taste like. And it's not like I can't make gougere myself, if I put my mind to it. There is nothing quite like serving freshly-baked gougeres straight from the oven, but if you don't want to party in your pinny, then these are some shop-bought gougeres will allow you to entertain without the worry of last minute cooking.
101 Cookbooks
Heidi Swanson
Skinny Omelettes
When I reflect on the past ten omelettes I've encountered, more times than not they have been huge bulging envelopes of egg oozing steady rivers of melted cheese. They are nearly always served with a side of greasy home-fries. Great for tempering a mild hangover, not so great for everyday eats. So instead of complaining, I offer you my omelette recipe makeover...
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