|
 Chocolate & Zucchini
Clotilde Dusoulier
  
Green Tea Cat's Tongues
I was unsure how much matcha I should use, so I just added a teaspoon and a half and hoped for the best. As it turns out, this was just the right amount for the earthy green tea notes to come through, without giving the impression that you had just swallowed a spoonful of tea leaves - don't try this at home. The flavor was lovely in an adult kind of way, the cookies an interesting shade of olive green, and we liked them so much that I baked a second batch for us the next day.
Washington Post
Food & Dining
Who Doesn't Like Pie?
You Could Step It Up Here
With all this talk of canning, one's thoughts may turn to fruit pie season, and thank goodness for that. Maybe it's harder to tell that the time is upon us, with air-conditioned neighbors and their windowsills shut tight against aromas yearning to waft free. I have considered recent remarks from food-savvy friends - "No one who's 30 makes pies" and "I'm agnostic about pies" - and concluded that while that might be true, it is just so wrong.
Passionate Cook
Johanna Wagner
SHF#34: Going local... the round-up!
It appears that Europe is very special in having such abundance of local treats whereas many bloggers report that due to them pertaining to a more mobile population, most culinary traditions are a national phenomenon... therefore, many have interpreted the theme a bit more broadly and have created their own special treat using a special local ingredient. The variety of entries I've received over the past month is absolutely amazing and I've been going through a whirlwind around the globe to visit all these special places and the intriguing stories surrounding them...
Vinography
Alder Yarrow
The Inexact and Ancient "Science"
of Growing Stuff
And like a lot of stuff that we do "just because that's the way we've always done it" some modern viticultural practices are actually complete bunk. Now I'm sure that there are a lot of them that are fantastically effective, and many notions of the right way to farm a vineyard are held up as powerfully true by science all the time. But we don't tend to hear about science proving those old farmers right, because that's a boring story.
Simply Recipes
Elise Bauer
Andrew Schloss and David Joachim -
Mastering the Grill
I so wish I had had this book at the beginning of the summer. Though at least now I can understand why so many things didn't go the way I had expected, and why those that did turn out well, turned out as well as they did. By the way, publishers often send me books to review. That was not the case with this book. I paid for the $275 workshop (a bargain at that price, if you ever have a chance to take a cooking class from either of these gentlemen, take it!) which included the book. This is just the best book I've seen to date on the subject of grilling. I highly recommend it.
|
Splendid Table
American Public Media
Marion Nestle
It's back-to-school time and the question facing every parent in America: the lunch box issue. How do you pack healthy food that the kids will actually eat? Consumer rights warrior and mom Marion Nestle has answers. Marion's new book is What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
Eggplant Madness
Aubergine for us the French and the English, eggplant for the rest of the English speaking community. White, pink, dark or light purple; striped like a zebra or plain; Thai, Indian, Italian, Sicilian or Chinese; round, teardrop-shaped or oval-elongated. Aren't they beautiful? Not forgetting to mention the lovely curvy shapes they can describe. Eggplants are not vegetables that keep for a long time. But as beautiful as they are, I now only wished that they kept their attractive, sexy color once cooked.
New York Times
Dining and Wine
How to Eat (and Read) Close to Home
No one would ever mistake Edible Brooklyn for Edible Atlanta, though both are quarterly food magazines that share a corporate parent and a typeface. But the story titles in the latest issue of the Brooklyn version might flummox Atlantans. There is, for example, "Fresh Kills," about a live poultry market in Williamsburg, and "Late Night Nosh," which is self-explanatory, at least in New York City.
David Lebovitz
David Lebovitz
8 Tips For Using Olive Oil
Traveler's Lunchbox
Melissa Kronenthal
Avocados, Tomatoes and The Cure for What Ails
And then there's the particular bane of all us food lovers who love to cook as well as eat: the fact that there are simply too many recipes out there to ever make in one lifetime. Honestly, between the tens of thousands of recipes I have in cookbooks, bookmarked online, clipped from magazines and newspapers over the years, scribbled on the backs of envelopes while daydreaming, and received with great fanfare from friends and relatives, I feel like even if I were able to spend every single minute of every day of my life cooking, I still wouldn't manage to make a dent in the pile.
|
Cooking with Amy
Amy Sherman
Potato Chip Cookies: Recipe
At an "early 60's tacky tiki" theme party this weekend, it occured to me how sometimes the most retro recipes can also be very of-the-moment. In each case very high quality ingredients were used and, you know the saying, "quality in, quality out." The dish I had the hardest keeping my paws out of was nothing more than a premium "seven layer dip". Seven layer dip is made from refried beans, sour cream, guacamole, salsa, cheese, olives and green onions or some similar combination. But imagine a version where each layer was made from scratch or with the best products available. It was a far cry from the versions I've had that were made mostly from mundane canned ingredients.
Orangette
Molly Wizenberg
What to do Next
It's really sort of traumatic. Nobody warns you about that part. They just cheer and wave goodbye. I guess some newlyweds feel nothing but happy, but we felt a lot of things. We felt relieved, and of course ecstatic, and triumphant, and newly wed. But we also felt weepy and out of sorts, with no idea what to do next. That's why, we learned, there are honeymoons. We needed ten days to nap, to read, to play cards, to pet water buffalo, eat fries, and get used to ourselves again, just us two.
New York Times
Dining and Wine
Edible Films With Superpowers
For average eaters who are still scratching their heads over trans fat, food coated with invisible films that lure bad microorganisms to their death might as well be nuclear fusion. But food scientists believe the potential for using these everyday ingredients to make a safer food supply is huge. On the most basic level, the films are something like a plastic wrap made of edible components that dissolves in water. The films can be infused with molecules from cloves, thyme or other foods that can keep unhealthy bacteria from growing. They can even be manipulated to carry flavor.
Tea & Cookies
Tea Austin
Bookworm in the Pantry:
Best Books About Food
One of the fun features on Perfect Pantry is Lydia's Bookworm column. Here she invites other bloggers and readers to recommend food related books that are not cookbooks. I love a good cookbook, and am grateful to them as resources, but the chance to immerse myself for a few days in a story that is interwoven with a love of food is an experience It's the intersection between food and life that fascinates me, and to put myself into the hands of a great storyteller who explores that territory is pleasure indeed.
101 Cookbooks
Heidi Swanson
Spinach and Zucchini Soup Recipe
I think we can all agree, pale and watery zucchini flesh isn't much to look at - to boost the color and visual appeal here I use fresh spinach as my secret weapon. By giving spinach a supporting role I was able to create a vibrant cilantro-flecked zucchini soup in an eye-popping shade of green with a nicely boosted nutritional profile. I was after a creamy consistency but without relying on copious amounts of heavy cream if possible. I ended up using potato in the soup base which gives the soup a bit of heft and thickness, something people often mistake for a fully cream-based soup.
|
Site Home | 
Parent Site Home ] [ A-Z ] Search Google Torte for A-Z at Site
