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 Chocolate & Zucchini
Clotilde Dusoulier
  
Brussels Highlights
Hot waffles are to Brussels what hot crêpes are to Paris: everywhere you go in the touristic center, the smell of freshly pressed waffles wafts up to your nose from waffle trucks and streetside stands (it should be required by law to serve them hot off the iron), and who am I to resist such a delicious cliché? My apologies to the light and crisp gaufre de Bruxelles, I much prefer the cakey and caramelized gaufre de Liège, of which I'd be content to eat just the pointy edges.
Washington Post
Food & Dining
The Mix I Mastered
Still, I was eventually overcome by curiosity. I slunk into the store late on a balmy Monday evening and bought two boxes with what I imagine to be the same fear as that of being caught in a midnight tryst. With cash in hand to avoid providing any type of identification, I paid for and checked out two boxes of Jiffy myself, triple-bagged them and walked briskly to the car. I stashed the boxes in a remote part of my pantry. Out of sight. Never purchased. Right.
Passionate Cook
Johanna Wagner
Raspberry & White Chocolate Mousse
with Raspberry Milkshake
The present recipe is a perfect example of a stunning dessert that looks like you've gone to a lot of trouble, but the various components are really easy to put together and most of it is prepared well in advance, leaving only the plating to worry about when it comes to the grand finale of the evening – and what a finale furioso it is!
Vinography
Alder Yarrow
Correction: You Know What They
Say About Assumptions
One of my favorite parts of any newspaper or magazine is the corrections column, which I read for the sheer smug pleasure of laughing at the misfortune of editors, fact checkers, and wayward journalists who through their own innocence, incompetence, or pure mishap, manage to get things oh-so-wrong. Sometimes I even make pretty glaring factual errors. Yes I do. Hey, you want a REAL journalist? Go read the New York Times. So there you go. We now return you to your regularly scheduled programming....
Simply Recipes
Elise Bauer
Ricotta-Mascarpone Mousse with
Balsamic Strawberries
Ever stumble upon something that everyone else seems to know about or has tried, but for you it's a brand new oh-my-gosh discovery, and then you feel like an idiot, because, where have you been? For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar. I've certainly heard rumblings about it, but the idea of adding any kind of vinegar to strawberries just didn't seem right. How wonderful to be oh-so-wrong. Of course you do need to use balsamic vinegar,...
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Splendid Table
American Public Media
Texas Cowboy Cookbook
This week it's a look at cowboy grub with guest Robb Walsh, author of The Cowboy Cookbook. We'll examine the food, the myths and the truth of those legendary cattle drives, where chuck wagon fare could have been gulf shrimp and gumbo as easily as beans and biscuits. Robb leaves us his recipe for Homemade Ranch Dressing.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
A Thriller, Maine and a
Blackberry Mascarpone Tart
"On mange le dessert?" (Shall we have dessert?) We sat on the few cushions we had scattered on the floor, as we usually do when nibbling in the living room. There was no thriller on TV, but I could not help thinking about one while having the first bite of our blackberry tarts. The taste was just as I had imagined. And then, I thought about my dad. And Maine. And then I knew that my blackberry tarts would always have this special flavor attached to them...
New York Times
Dining and Wine
For Epicures, a New Take on Jerky
You almost have to feel sorry for beef jerky. In a world of "private reserve" filet mignon and $120 Japanese wagyu steaks, beef jerky can't help but look like a poor country relation. It doesn't help that it gets sold alongside corndogs and transmission fluid at gas stations. Recently, however, beef jerky has earned a shred of respectability. Unlike the standard truck-stop variety, the A & M jerky is "a Unified Theory of Meat available by the ½-pound bag."
David Lebovitz
David Lebovitz
Wanted: French Lesson
In my never-ending quest to improve my French, I had some friends over for dinner last night and was asking them what the word 'grue' meant. After consulting le dictionnaire français (aka: mon ma bible), the only definition we came across was that a grue was a 'crane' - as in the long-limbed bird. Curiously, it's sometimes used a slang for a 'working woman', if you know what I mean. Or one who is 'facile'. So how does any of that relate to ground up cocoa beans?
Nordljus
Keiko Oikawa
Vanilla Poached White Peach Tart
Although I love making puff pastry (or croissants for that matter), I tend to struggle to find the patience for it - I don't mind doing a lot of work in one go, but I often get bored when it comes to the lengthy waits involved...
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Cooking with Amy
Amy Sherman
All About Mangoes
Did you know that mangoes are the most popular fruit in the world? Mangoes come in a variety of shades including red, orange, yellow and green, so you can never tell by color alone if a mango is ripe. Some are tiny as plums and others are big as pineapples. Some mangoes are best eaten firm, though most should be slightly soft to the touch. If you've never purchased a mango before all you really need to know is how to cut it open. Never eat the skin! Some mangoes have no aroma and others can be detected yards away by smell alone.
Orangette
Molly Wizenberg
I Have Learned Not To Worry
The cakes are baked. The pickles are prepped. We've got nine cases of wine and 10 cases of beer lining the walls of our bedroom. (We had to store them somewhere, and we figure one room is as good as another, right?) "I have learned not to worry about love," it reads, "but to honor its coming with all my heart." It's hard not to worry, quite honestly, in our time or anytime, about making this sort of commitment to someone. I can't wait to get started.
New York Times
Dining and Wine
Bringing Moos and Oinks Into the Food Debate
As Farm Sanctuary has grown, so too has its influence. Soon, due in part to the organization's work, veal calves and pregnant pigs in Arizona won't be kept in cages so tight they can't turn around. Eggs from cage-free hens have become so popular that there is a national shortage. A law in Chicago bans the sale of foie gras. And earlier this month, the New Jersey Supreme Court agreed to hear a case concerning common farming practices that a coalition led by Farm Sanctuary says are inhumane. All of these developments reflect the maturation and sophistication in a network of animal activists who have more control over America's dinner table than ever before.
Becks & Posh
Sam Breach and Fred
English Butter in America:
Devon Double Cream
I can't really condone English butter's purchase, of course, it is distinctly un-local. There is little comparable on the market here (the salted Spring Hill can be fantastic, on a good day, but they have been inconsistent and I reluctantly threw the last stick away simply because it tasted awful and I can't afford the calories for "tastes awful"). I think there is no harm in indulging in a little treat from time to time. Butter freezes well so I divide the stick into little half inch slabs and store for those times when the day dreams and memories of toast past aren't quite enough...
101 Cookbooks
Heidi Swanson
Hearst Castle Shortbread Cookies Recipe
"...Fresh eggs were delivered to the castle each day. the dairy furnished milk, cream, cheeses, and butter. Fruits and nuts were picked from the orchards: oranges, lemons, persimmons, pears, apples, tangerines, apricots, prunes, plums, nectarines, figs, grapefruit, mulberries, kumquats, peaches, avocados, quince, many kinds of berries and black and English walnuts..."
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