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 Chocolate & Zucchini
Clotilde Dusoulier
  
On Meeting Jude Law
And well, we shook hands, I said a few words about the book, he had a taste of the chocolate and raspberry cake, and we talked for a minute, which allowed me to find out that Jude Law does, indeed, cook, that he likes to make soups and stews and cakes (chocolate is, astoundingly enough, his favorite), that he and his daughter make a mean apple crumble with the apples from his apple tree, and that his recipe for the crumble topping involves butter, flour, and brown sugar - a collection of facts that allows me to think that he is, all in all, a completely normal person, though with a brighter smile than average. We shook hands again, I snuck past the bodyguard and out the door, and went back upstairs.
Washington Post
Food & Dining
How One Cook Warmed Up to Her Old Flame
It's a myth, of course, that grilling is just a guy thing. In a January survey by the Propane Education and Research Council, 66 percent of women said they use their gas grill at least a couple of times a week during the season, compared with 57 percent of men. The perception that grilling is a cinch can lead to distress when men and women alike discover otherwise.
Passionate Cook
Johanna Wagner
Chocolate & Pecan Dumplings
with Cinnamon Nut Crumbs
I haven't yet managed to get my hands on some Nougat here, which, confusingly, is not the chewy French nougat (de Montmélimar) or Spanish turrón, stuffed with nuts and/or dried fruit that we call "Turkish honey" back home... our "Nougat", sometimes called "Viennese nougat", is basically a more solid version of a noisette (hazenut and chocolate cream) filling and is just mouth-wateringly delicious if bought at the right source.
Vinography
Alder Yarrow
Stop The State Fair Madness
State and county fair medals and awards for wine are not entirely bogus, but are close enough that everyone should completely ignore them. I trust a medal from a county fair about wine, about as much as I trust my vegan friends' recommendations on what restaurants I'd enjoy in San Francisco. Which is to say, not even as far as I could throw them.
Simply Recipes
Elise Bauer
Grilled Corn-on-the-Cob
"She-who-knows-everything-when-it-comes-to-home-cooking" (a.k.a. mom) informed me the way to do it was to cook the corn in their husks, directly on a hot grill. The husks protect the corn from getting dried out and the corn essentially steams in its own moisture (no need to soak the corn in water as called for by some). The smokey corn husks impart a wonderful flavor to the corn as well.
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Splendid Table
American Public Media
Sushi
We're taking a look at sushi - what we never knew about it, that the way we eat it is probably all wrong, and that its birthplace in not Japan. Our guest is journalist Trevor Corson, author of The Zen of Fish: The Story of Sushi, from Samurai to Supermarket.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
A Dream with A Chocolate Cherry Clafoutis
So yes, I realized that I would have a few challenges to live with - ah, how would I go without using lemons or limes during summer, or just the thought of my poor friends trying to accommodate me - but I also left relieved when she eventually added: "Chocolate? Oh yes, you can continue to eat some." My worried face lit up with a large smile. "Cherries and fruit in general are not a problem either." Thank God! It is summer, after all!
And so, why not chocolate and cherries together!
David Lebovitz
David Lebovitz
Is American Food Better Than French?
Some notables in the culinary field in France blame the 35 hour work week for depleting the labor source and diminishing the ability of restaurant cooks to produce good food. Or perhaps it's the general malaise that's swept the country, which led to the controversial election of a new President (who reportedly doesn't like wine!). Or maybe it's just a general resistance to change in France, a commentary on the lofty pride with which anything not French is inferior. (Will someone please admit the coffee in France is terrible? If so, I'll admit the same about the croissants in America.)
Traveler's Lunchbox
Melissa Kronenthal
Getting Some Culture
...the French routinely do something to their butter that Americans (and British, and most of the rest of the world) don't: they give it some culture. Simply put, culturing butter consists of fermenting the cream before the butter is churned. Have you ever had crème fraîche? Then you've tasted cultured butter's parent. By introducing some dairy-friendly bacteria to the fresh cream, the sugars in the cream are converted to lactic acid; this, along with souring the cream, produces additional aroma compounds including diacetyl which make for a more complex and "buttery" taste (can you see I did my homework?).
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Cooking with Amy
Amy Sherman
Herbaliciousness
So this year I gave growing herbs another try. In an apartment with no direct sun, I had little luck the first time around. This time I decided to put a box just outside my kitchen window. So far my mint, parsley, chives, thyme and tarragon are doing very well. And I can't tell you how happy that makes me. Using my own homegrown herbs is much more satisfying than buying them. No houseplant could possibly give me as much joy.
Orangette
Molly Wizenberg
Rosier by the Second
When opportunity peeks its head in the door, you don't ask it to come back later, after you've had a chance to wash your hair. You grab it with an oven mitt and shove it in the oven. You don't mess around. Especially when there's a bowl of ripe apricots on the table, getting rosier by the second. A week is best begun, I would argue, with the whirr of the mixer, the gentle slap-slap-slap of butter and sugar becoming batter.
New York Times
Dining and Wine
Reflections in an Ice Cube:
The Drinks of Memory
The right summer drink at the right moment feels like a lifeline and can stamp itself on the memory for years. All but one ends with a recipe for a favorite summer refresher, and the one that doesn't is about beer. Even when the temperature passes 90 it's difficult to argue that opening a beer constitutes cooking, but the results can be more satisfying than some things that take up several pages in a cookbook.
Becks & Posh
Sam Breach and Fred
Leeks a la Grecque and other Inspirations
On the surface The Produce Bible didn't grab me as anything extraordinary. I flicked through it few times without really thinking too hard or paying it too much attention. But the next thing I knew, after a trip to the market, where I was pretty much buying ingredients on a whim, this book was suddenly my new best friend helping me form ideas for the week's meals from my random selection of produce.
101 Cookbooks
Heidi Swanson
My Favorite Grilled Kabobs
The first thing is the slather - I serve my kabobs with a special red pepper and walnut spread after they come off the grill. But that's not all, in addition to that is the grilled lemon factor - once you start grilling lemons along with your kabobs, it is hard to turn back. The lemons come off the grill transformed, their sourness rounded and soften by time in the flames. The warm lemon juice squeezed over the kabobs just before serving adds a beautiful and fragrant dimension of flavor. Enjoy, and happy grilling and slathering!
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