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 Chocolate & Zucchini
Clotilde Dusoulier
  
Hidden Kitchen
A large part of the charm of an underground restaurant is the fact that the guests are, to a certain extent, friends of friends of friends, recruited through word of mouth. But word of mouth travels at the speed of light in the Internet age and twelve seats fill up just as fast. This is a fantastic thing to get the word out, but in a sort of self-defeating prophecy, there is the risk of losing that "dining society" vibe, along with the likelihood of repeat customers.
Washington Post
Food & Dining
Cause for Concern In Chinese Bulbs?
Most of the rest of us, though, buy garlic at a supermarket. We don't know what kind it is, how fresh it is or where it's grown. But there's a good chance it comes from China, which produces 75 percent of the world's supply - and whose food exports have come under scrutiny after recent discoveries of tainted pet food ingredients, toothpaste and more. Garlic is the United States' biggest fresh-vegetable import from China...
La Tartine Gourmande
Béatrice Peltre
Pink and Chocolate Cookies
"How did you do that?" he said. "Do what?" I responded, a bit puzzled. "The pattern on the cookies." Aha! I guess I knew something that he did not, and it made me feel powerful.
Vinography
Alder Yarrow
Steinberger on the Physiology of Taste
The articles are a great survey of what we know, and more importantly what we still don't know about the reason that wine tastes so good, and Steinberger hits a home run with the revelation that the research points to a reality in which the value of one person's so called "expert opinion" about wine can hardly be called expert when you look at things from a physiological standpoint...And if that is not proof that we shouldn't blindly follow wine critics around like we are on a leash, I don't know what is.
Simply Recipes
Elise Bauer
Horseradish Sauce
I grew up with horseradish, sometimes called "German mustard", as a common accompaniment to steak and pork dishes. These days I suspect many people are more likely to eat wasabi, an unrelated Japanese condiment with similar effect, than horseradish; I just don't see it around that much anymore. That said, horseradish sauce, made with prepared horseradish and either whipped cream or sour cream, tastes great...
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Splendid Table
American Public Media
Monterey Bay Aquarium
This week we journey to Monterey, California for an in-depth look at one of the culinary world's biggest issues: healthy and sustainable seafood. It's politics at the grass roots level as we examine how the fishing industry is influenced by what chefs choose to serve in their restaurants. The show was recorded live at the Monterey Bay Aquarium's Cooking for Solutions weekend.
Cooks Illustrated
Current Issue
In This Issue
Passionate Cook
Johanna Wagner
Pineapple & Strawberry
'carpaccio' with Iced Mint Sugar
I am usually not one to accept anything else but chocolate or some other form of complete indulgence for my last course, but this is an exception to the rule. Served up more in desperation than through careful menu-planning, I used some left-over fruit to create a little pineapple-mint number I've been wanting to make for years - you know these flavours that work perfectly in your head, but you can't quite find the perfect expression for a match made in heaven.
David Lebovitz
David Lebovitz
Settin' A Spell
Normally I'm not very good at taking direction. But when someone hands you a big, fluffy white bathrobe and a pair of slippers, and tells you that you don't need to take them off until you leave (even to eat), no further prodding is necessary. I'm here convincing people that chocolate (and butter) is part of a healthy diet. So in between yoga, pilates, and exercise classes, everyone took a break to eat Dulce de Leche Brownies, Roasted Banana Ice Cream, and a few other previously off-limits delights. Am I a bad influence or what?
Traveler's Lunchbox
Melissa Kronenthal
Getting Some Culture
...a few first-time experiences stand out from the rest almost as vividly as the day they happened. There was my first raw oyster, slippery and briny and gone before I'd even registered its subtle flavor; my first taste of truffles, which actually caused me to exclaim "butane!" because of their bizarre likeness to camping stove fuel; my first mouthful of smooth-as-silk foie gras; my first taste of butter...
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Cooking with Amy
Amy Sherman
Ratatouille: Movie Review
It will come as no surprise that Thomas Keller and Anthony Bourdain both acted as consultants on the film. The details of the kitchen brigade, the kitchen personalities and even the cooking itself is a joy to watch. Check out the enamel stoves, the use of rasp style graters and the walk in fridge! Overblown celebrity chefs, kitchen sexism, food critics and even health inspectors are all skewered.
Orangette
Molly Wizenberg
Handy to Have Around
Come dinnertime, he's very handy to have around. On a whim, he'll whip up some chickpea salad. Or he'll snip some herbs from the pots on the patio, bring some pasta to a boil, and bang up a meal's worth of warm, fragrant noodles. He also poaches a mean egg - be still my beating heart! - to perch atop roasted vegetables. He even grills steak, people, to a perfectly rosy shade of rare. (He's my kind of vegetarian.)
New York Times
Eric Asimov - Dining and Wine
Grapes and Power: A Mondavi Melodrama
Call it Greek tragedy or Shakespearean drama, Biblical strife, Freudian acting out or even soap opera. The rise and fall of the Mondavi family's wine business, fueled by overreaching ambition and struggles for power, pitted parent against child and brother against brother. Years of battle would settle into seeming resolution, only to burst forth again as stubborn pride and hubris could not be contained. The cycle would be repeated with a new generation. Sisyphus, maybe? You be the judge.
Becks & Posh
Sam Breach and Fred
Welcome Enidd, to San Franciso
Enidd is a Brit who's recently completed her two year sentence in Molvania, land of cold, corruption and pork with cheese. She's moved with the man to the Mission district of San Francisco. Obligatory health warning: if you're American and you can't take a bit of good-natured ribbing about your country and how weird it is, then move along swiftly please.
101 Cookbooks
Heidi Swanson
How to Make Gnocchi
like an Italian Grandmother
Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. I'm not trying to scare you off or dissuade you, I just want you to know what you are in for. Gnocchi-making takes practice, patience, and persistance. At their best potato gnocchi can be light and delicate. At their worst, dense, rubbery, and/or soggy. The very worst are the gnocchi that come apart in the boiling water before they even reach your plate.
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