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 Chocolate & Zucchini
Clotilde Dusoulier
  
On Meeting Sadaharu Aoki
Let me tell you this: girls aren't what they used to be. Present them with a spiffy British actor who knows how to bake an apple crumble, and they will smile, shake the actor's hand (twice), and walk away with a good story, yes, but their heart unstirred. Allow them to spend half a day with a famous pastry chef, however, and you will get a rather eloquent embodiment of glee... At this point, I feel compelled to state that I am vehemently opposed to the use of the term foodie, a word that makes me cringe so deeply my fingers refuse to type this combination of letters and I have to copy-paste it.
Washington Post
Food & Dining
Spin Your Own Salad
Create your ideal salad using our interactive graphic to choose greens and an array of tantalizing toppings. The concentric rings of the wheel list a small portion of possible ingredients. With five turns and a choice of dressings, come up with a serendipitous melange for your next weeknight meal (spin before you go shopping). Make Your Own Vinaigrette, Shop Local, and Plan the Presentation.
Passionate Cook
Johanna Wagner
Catalán Monkfish & Clam "Stew"
or Mock "Bouillabaisse"
Actually, I am not sure I should call it that since a stew immediately makes you think of something that a) is comforting, but also rich in calories and nothing for the cholesterol-conscious (although recent research seems to indicate that it is actually the carbs that are to be blamed for raised cholesterol, not protein) and b) sits on the stove top for hours. So if it isn't a stew, watchamacallit? A bouillabaisse?
Vinography
Alder Yarrow
The Soul vs. The Market
It's incredibly difficult for me to understand how some people (including many readers of this blog) think that by lifting, shifting, or changing restrictions and regulations to allow EU states to better compete in the world market, somehow all the good wine will go away. As if allowing vintners to add acid to their wines or use a higher percentage of Merlot will suddenly cause those winemakers who are making fantastic wine (that everyone wants to buy right now) completely change their practices to produce shite that tastes like it was churned out of a Star Trek synthesizer.
Simply Recipes
Elise Bauer
How to Make Perfect Hard Boiled Eggs
For years I ate one every morning until my doctor told me that you shouldn't eat the same food every single day. Used to be that people were scared of eating eggs because of the cholesterol in the egg yolks. Now research has found that eggs also raise the good cholesterol that bodies need. When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste.
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Splendid Table
American Public Media
Hiking Man
This week it's the story of a guy who hiked the Pacific Crest Trail from Mexico to Canada, inspired by a classic midlife crisis and fueled by what he could carry in a knapsack. Hiker and journalist David Plotnikoff joins us for a look at the philosophical side of hiking and living on a diet that could kill a goat. He leaves us his guide to food and lodging on the Pacific Crest Trail.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
Sardines on the Gril Rule
Bring me some good fish oil, B12 and D vitamins, will you? Every time I visit my fish monger, my eyes are always in search of these precious little fish. "Do you have sardines today?" I hear myself ask so often that it now seems an old song to my fish guy. "I can special order some, if you like," he often replies, when failing to meet my desperate need. Yes, I know I can. But...
Ideas & Trends
Bill Marsh - New York Times
A Battle Between the Bottle and the Faucet
But trends in American thirst quenching favor the 2,900-fold premium, as the overflowing trash cans of Central Park attest. In fact, bottled water is growing at the expense of every other beverage category except sports drinks. It has overtaken coffee and milk, and it is closing in on beer. Tap, if trends continue, would be next.
David Lebovitz
David Lebovitz
I Saw Breasts
Of course, I go there for the juicy, delicious spit-roasted chicken, but it's nice of her to toss in a bit of a floor show too. Anyhow, when she's standing at the table taking your order and you're sitting down, you're at eye-level, ground-zero with les sens formidables and it's like trying to give your order to all Three Stooges at once. Where or who do I look at? Curly, Larry or Moe? Oh la vâche!
Traveler's Lunchbox
Melissa Kronenthal
Melons of Memory
Although it may not sound like much, the rosewater works some sort of alchemy on the melon, amplifying and rounding out its fragrance, while the lime provides acidity and a hint of spice to this knockout trinity of flavors. After crunching your way through the sweet, saturated melon cubes, you have the most ambrosial - and refreshing - watermelon-infused nectar waiting to quench any last remnants of thirst.
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Cooking with Amy
Amy Sherman
United States of Arugula
The subtitle on the hardcover was "how we became a gourmet nation" but on the newly released paperback it is "the sun-dried, cold-pressed, dark-roasted, extra virgin story of the American food revolution." The book is filled with so much history, politics, and juicy gossip that I simply couldn't put it down. Kamp even touches on current hot buttons like "sustainability", Whole Foods Market, and Fast Food Nation.
Orangette
Molly Wizenberg
All So Pretty
Really. You should try it sometime. It may be a little tiring, but I can think of few better spots for a mid-summer swim than a sea of vinegar and chocolate. I'm in the kitchen. I've got my hair pinned up, the windows pushed open, and the oven on. I didn't expect to say this, smack-dab in the center of all this hubbub, but I feel like a million bucks. I'm as happy as a pig in slop. Baking and brining, on the other hand, are wholly, heavenly tangible. They're slow. They're messy. They're slippery and sticky. They make a girl feel like an honest-to-goodness human being - which feels a lot better, in my opinion, than being a bride.
The Minimalist
Mark Bittman - New York Times
Summer Express: 101 Simple Meals
Ready in 10 Minutes or Less
The pleasures of cooking are sometimes obscured by summer haze and heat, which can cause many of us to turn instead to bad restaurants and worse takeout. But the cook with a little bit of experience has a wealth of quick and easy alternatives at hand. The trouble is that when it's too hot, even the most resourceful cook has a hard time remembering all the options.
Becks & Posh
Sam Breach and Fred
San Francisco's Farmers' Market is not Perfect
"Here, have a [plastic] bag."
"No thank you, I don't want a bag."
"You have to take a bag."
"No, I don't."
"You can't buy it if you don't take a bag."
"OK, I won't buy it then."
"I don't want to be held responsible for messing you up, with the dirt on the pot."
"I think that's my choice."
"No, it's not."
101 Cookbooks
Heidi Swanson
My Special Zucchini Bread Recipe
False-confidence hurts more than it helps in the realm of baking, but I knew I was onto something delicious as I folded the last few ingredients into my zucchini bread batter this afternoon. Sometimes you just know. The thick and creamy batter was flecked with hundreds of green-lined strands of shredded zucchini nestled alongside the occasional flare of yellow lemon zest. The poppy seeds quickly spread themselves into an impossible network of connect-the dots, and at the same time, one of my favorite curry powders was sending notes of coriander, cumin, and clove up from the mixing bowl to tease my nose.
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