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 Chocolate & Zucchini
Clotilde Dusoulier
  
Red Quinoa Salad with Bell Peppers
and Pine Nuts
Red quinoa is not so much red as it is reddish brown, or mahogany. (I'll admit that the first color comparison that presented itself beneath my fingertips was "dried blood", but I am told that it is not a food-friendly image.) I spotted it at the organic store right by the regular quinoa, and thought, "Oooh, fun!" so I bought a package.
Washington Post
Food & Dining
Today, Freedom Makes the Menu
You feel like celebrating, and people need to eat before the fireworks begin. But it seems like that would call for a lot of running around. What you need is a plan - say, the details for a quick and easy early-evening meal for 12. Are you with us? C'mon. It's 10:30. Let's clean up and go to lunch first so we're not hungry at the grocery store.
Passionate Cook
Johanna Wagner
Smoked Haddock & Purple-Sprouting
Broccoli Quiche
Quiches have always been a favourite with me for picnics as they transport so well and offer substance without being fiddly to eat. To lighten things up a bit and give it a more summery feel than your usual leek, onion, bacon and cheese, I opted for smoked haddock paired with purple-sprouting broccoli... If ever a quiche can be called "light" then this is it - and it is just as lovely served luke-warm on a picnic blanket as it is straight from the oven...
Vinography
Alder Yarrow
The Price of Independence
America still hasn't recovered from our break with the old world. The renunciation of everything European set America back decades in terms of wine sophistication. Don't believe me? All you have to do is compare our grocery stores. The 4th of July is a time to dream as much as it is a time to celebrate, and I'm dreaming of a day when more Americans watch fireworks with a Bordeaux-blend in hand than a Budweiser. This independence thing has gone far enough.
Simply Recipes
Elise Bauer
Happy Fourth of July!
Our patriotic, blueberry enhanced Strawberry Shortcake. I'm from the camp that insists that strawberry shortcake is made with a biscuit, not a cake. Growing up we always made the shortcake biscuits with Bisquick baking mix, which now, thankfully, has a zero-transfat version of their product. The best of course are biscuits made from scratch, using butter and cream.
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Splendid Table
American Public Media
Dr. Ernst Loosen
This week it's contemporary food's most friendly wine: Riesling. We're in Germany on the fruity, classy little gem's home turf with our guest, award-winning Riesling master Dr. Ernst Loosen.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
Between Ocean and Mountain
Bring your favorite Chef's knife with you. Take your favorite ground spices with you. Pack a vegetable grater and your favorite vegetable peeler. I brought a small travel-size food processor. And yes, you can laugh now and open your eyes wide, but I also decided to bring a juicer with us. And let me tell you, there is no regret here that I did this extravagance!
New York Times
Eric Asimov - Dining and Wine
A Wine So Big It's Hard to Hug
It makes perfect sense, symbolically at least. Even if the grape is of European origin, almost all the zinfandel in the world is produced in California. Nobody even knew where zinfandel came from until genetic research in the 1990s revealed it to be of Croatian origin. I should like this wine!
David Lebovitz
David Lebovitz
Meat
Hugh Fearnley-Whittingstall's Meat Manifesto contains the most sensible words about how to buy and why we cook meat that I've ever read. Instead of being horrified, I was drawn into the subject like I didn't think I could be. If you're going to eat meat, you should take responsibility for what you're doing and Fearnley-Whittingstall presents a rational case for finding a reputable butcher, buying close to home and using what you buy wisely and with purpose.
Traveler's Lunchbox
Melissa Kronenthal
Getting Some Culture
You wouldn't think that souring cream would necessarily have a positive impact on the butter made from it (I mean, the thought of sour butter doesn't exactly get your mouth watering, does it?), but surprisingly, it does: the butter absorbs just enough of the flavor compounds to acquire a subtle, mysterious and completely addictive tang. Did you know that cultured butter is actually a cinch to make at home? Now if only I could find a way to make that happen with oysters, truffles and foie gras...
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Cooking with Amy
Amy Sherman
Mostarda: Recipe
It's like an Italian chutney I suppose. Don't make the mistake of translating it as "mustard". Mostarda does have a little bit of mustard in it, but it's really a combination of preserved fruit in syrup with a bit of a kick. The kick comes from mustard oil, mustard essence, dry mustard, mustard seeds or some combination thereof.
Orangette
Molly Wizenberg
Every Spare Penny
And there's something about eating a food so rare, so sought-after, and so drop-dead simple to prepare. Warmed in butter, morels relax and bloom, releasing their rich, woodsy flavor to mingle with the sweet, toasty fat. A glug of cream may seem a tad over the top, but for me, it's the clincher. Stirred around the pan, it picks up any slips and nubs of flavor stuck to the surface, and it slides around the mushrooms like a soft, velvety cloak. All told, it goes down astoundingly well with a gin and tonic, just so you know, and a green salad is nice too, and piles of summer fruit for dessert. Sighing is optional, but suggested.
New York Times Magazine
Style Section
The Way We Eat: Missionary Man
Then, as I reached for the phone to call my local butcher, the book fell open to a photograph of a cow, seconds before slaughter, staring up at me with big, innocent eyes. Butcher undialed, I shut the book (The River Cottage Meat Book, by Hugh Fearnley-Whittingstall). Passionate, dogmatic and entirely unforgiving, he is determined to change the way we farm, cook and eat meat. Sustainable-meat production is a growing conversation throughout Europe and the United States, but the tenor of that conversation varies wildly from country to country.
Becks & Posh
Sam Breach and Fred
Paris, Vegas: Mon Ami Gabi
Did you read David Lebovitz's recent post entitled Is American Food Better Than French? I was planning to point out that the food there is quite French in one respect (meaning 'not that great really', just the standard level of fare you would find at a typical Parisienne bistro.) Anyway - that the food is not perfect can be irrelevant. You don't come here just to eat. You come here to waste some time people-watching the freak show that Vegas can be pass by. For this you'll need an outside table.
101 Cookbooks
Heidi Swanson
Fourth of July Roasted Tomato Salsa Recipe
Why this salsa? If you are used to making or buying salsa fresca, great. This salsa is an entirely different beast - the deep, caramelized flavors of the roasted tomatoes and onions alongside the smokiness of the chipotle(s) makes for a richly beautiful and balanced salsa. This salsa has a rustic, hearty texture which comes from pureeing a portion of the ingredients toward the beginning of the process, and then hand-chopping the majority of the roasted tomatoes and onions.
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