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 Chocolate & Zucchini
Clotilde Dusoulier
  
Spelt and Honey Crisps
I lowered the amount of sweeteners and fat, added a bit of salt to bolster the flavors, used spelt flakes instead of rolled oats, sliced almonds instead of almond extract, and regular milk and butter instead of almond milk and margarine, thereby annihilating the intrinsic vegan-ness of the recipe (oops).
Washington Post
Food & Dining
Cooking for One? My Compliments to the Chef
To someone who comes from a family where dinner was sacrosanct and mostly homemade, her response was appalling, stunning and, I now realize, true. I don't eat microwave popcorn, but I will tell you that if you throw a handful of toasted almonds and walnuts onto a batch of old-fashioned popcorn alongside a cold one, it's a dinner beyond compare. And when you're cooking for one, part of the joy is being able to have popcorn for dinner when you want.
Passionate Cook
Johanna Wagner
The Henley Royal Regatta 2007 - Salmon & Asparagus Couscous with Mint & Lemon Dressing
It is difficult to describe, really, you must be there to experience these events in their full glory, but they have a truly unique atmosphere. You feel like the whole affair, from the venue to the sometimes impossible codes of conduct, are orchestrated by a greatly gifted master of ceremony... everybody knows just what to wear, what to say when, and there are these unspoken rules that are sometimes difficult to grasp for an outsider - as a foreigner, unless you have good friends who give you a thorough briefing before you go, you are immediately spotted as the odd one out.
Vinography
Alder Yarrow
How to Win Friends in the Wine Business
This is the equivalent of me suing the San Francisco Opera for not offering to sell me season tickets again this year. Where is the contract that says they have to even sell me anything at all? It doesn't exist. This lawsuit smells, and sets a horrible precedent for everyone concerned. But mostly it makes me never, ever want to buy anything from Bordeaux Magnum. And I'm guessing (hoping?) there are a lot of people who won't want to be selling them anything either.
Simply Recipes
Elise Bauer
Grilled Butterflied Leg of Lamb
Where to start? Somehow I suspect that the following method - fat is good, flame is good - is going to get me in trouble with some of you. The fat is needed to make the lamb tender and tasty. Trim it if you must, but leave some on. The charring of the outside of the lamb, especially the fatty side, produces amazing flavor. By the way, it used to be that people were worried about char grilling being carcinogenic. Turns out if you marinate the meat in an acid-based marinade first, you negate the cancer-causing elements. (Grillers everywhere rejoice.)
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Splendid Table
American Public Media
Robbing the Bees
This week it's the wonder and biology of honey and the bees that make it. Journalist and beekeeper Holley Bishop, a woman who fell for bees the way one might fall for a puppy, tells the story. Holley is the author of Robbing the Bees: A Biography of Honey, the Sweet Liquid Gold that Seduced the World.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
DMBLGIT June 07 Edition: And the Winners Are...
David Lebovitz
David Lebovitz
Tips For Making Homemade Ice Cream Softer
Now that everyone out there's been churning up ice cream, I've been getting a certain amount of questions about homemade ice cream, which I'm going to answer here over the next several weeks. I'm going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done to prevent it?
Traveler's Lunchbox
Melissa Kronenthal
Melons of Memory
"Who would want to eat seeds when you can eat seedless?" seems to be the prevailing mantra, yet I can only assume that the people buying into these new-fangled hybrids have never actually tasted a truly good watermelon. The differences between the two, at least to my tastebuds, are gargantuan; where the seeded melon is complex, floral, and slightly acidic, the seedless melon is watery and cloying with only the barest whisper of that quintessential watermelon flavor. Not to mention that they're not even really seedless - it's just that the seeds, being white instead of black, are more difficult to spot before consumption.
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Cooking with Amy
Amy Sherman
Favorite Things: Blisscotti
Oh my. Must I now teach the panel how to eat ice cream? I guess I must. Allow the darn thing to soften just a tiny bit before munching into it and you will have no difficulty. And forget about the vanilla one. The chocolate on chocolate and the coffee flavored ones are divine!
Orangette
Molly Wizenberg
My Lemonade Fix
Oh, friends. I'm a total bore. I used to scoff at stories of wild-eyed brides, running amok with checklists and fabric samples, but now I think I get it. It's sort of embarrassing to admit, but I know how they feel. It's still, you know, a lot of work. The kind of work that involves such things as 39 yards of grosgrain ribbon. The kind of work that ties knots in your shoulders. The kind of work that gets you thirsty. Like, lemonade-thirsty. Luckily for all of us, I have learned a better way to get my lemonade fix - sans dentists, sans mix.
New York Times
Dining and Wine
Food Stuff - Sweet and Fuzzy,
And New at the Market
About 15 years ago pluots, big, sweet fruits, right and rear, that are a cross of plum and apricot, came on the market. More plum than apricot, they look like a plum, often with a ruby-red interior. Apriums, more apricot than plum, far left, made their commercial debut about five years ago. These close cousins to the apricot offer a hint of orange citrus flavor. These fruits are in season now, along with the plumcot, 50 percent plum and 50 percent apricot, which has been sold on a limited basis until now. It has a slightly fuzzy skin in colors including blackish purple in a variety called Black Velvet, second from left, and an apricot-colored one, Flavorella, center.
Becks & Posh
Sam Breach and Fred
Cherry Clafoutis - Not For The Frenchman
I was surprised. "But you have been telling me for all these years that your mother made the best Clafoutis in the world", I announced, desperately. "She does", he replied, "That's what everyone says, but I never actually liked it." Now he tells me. Thank goodness for hungry work colleagues, that's all I can say.
101 Cookbooks
Heidi Swanson
Plum and Peach Crisp Recipe
So we decided to put the remainder of the plums from the last post to use in a rustic plum and peach crisp - with plenty of extra crisp, or crumble, or whatever you call the topping part. I suspect I'm like many of you in liking a high crisp to fruit ratio. When it comes down to it, I'm after a spoonful of oat-flecked crumbly crust, some deliciously warm and fragrant fruit, paired with a dollop of cold, creamy vanilla ice cream. I'm not sure it gets much better.
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