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 Chocolate & Zucchini
Clotilde Dusoulier
  
Quetsche Plum Tart with Walnut Cream
I love plums. I love that they are small and that you can rinse a few of them at a time, whirling them in your hand like Baoding balls. I love that they come in sundry shapes and colors to match your outfit, I love that they have a pit that you can spit out into the sink, and I love that they grow on trees under which you can stand, look up, and feel like all is right in the world. I love even the name, plum, how it rolls off the tip of your tongue, and the French version of it, prune, which makes your lips purse as if you'd eaten an underripe specimen.
Washington Post
Food & Dining
A Dinner Party Repertoire, One Cuisine at a Time
Master just one good meal in each of several cuisines, and you're set for a year's worth of brilliant, anxiety-free dinner parties. The dinner-party meal should be easy to prepare, with mostly make-ahead dishes and some store-bought food, yet alluring enough to make an impression. You don't have to worry too much about authenticity; instead, concentrate on creating the impression of authenticity. And an ethnic meal can be staged with easy-to-find decorative items. Take Mexican food, a favorite of mine and one of today's most popular cuisines. Most restaurants serve Tex-Mex food, which, in its worst incarnation, is a greasy imitation of the real thing.
Passionate Cook
Johanna Wagner
Fig, Parma Ham and Camembert Piegata
There are two ways to enjoy Polo, another one of those quintessentially English events I love so much. Last weekend at the Ham Polo Grounds, I splashed out on the must-have tastes of the autumn: a slice of moist and succulent parma ham, some ripe and runny camembert, a scattering of rocket leaves and a generous helping of the plumpest, ripest figs the stalls have on offer - all wegded into a rosemary & olive piegata, aka as a delicious Italian flatbread.
Vinography
Alder Yarrow
Wine and Mining Do Mix After All
The acids in the wine dissolve metals like nickel, silver, zinc, and copper. If the metals are in high enough concentration in the final solution, then the mining companies have something to go hunting for. Me? I'm thinking about something else: those silver fillings I've got in my mouth that are being bathed pretty regularly in a bath of wine. Is there such a thing as silver poisoning? If there is, then I'm on my way. I hope it's not too painful a way to go.
Simply Recipes
Elise Bauer
The Best Gourmet Issue Ever -
A Mexican Celebration
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Splendid Table
American Public Media
Sowing for Apocalypse
Journalist John Seabrook joins us to talk seed banks, a practice farmers and gardeners have engaged in since the beginning of agriculture sometime around 8000 B.C. John put a contemporary spin on the concept in his article "Sowing for Apocalypse: The Quest for a Global Seed Bank" that appeared in the August 27, 2007 issue of The New Yorker. It's a fascinating read and a look at how the planet's survival could literally be held in the palm of a hand.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
Amaranth, Quinoa and Dark Chocolate Cake
Chocolate is season-less food. It does not matter whether it is cold, hot, humid or dry outside, chocolate does not follow a calendar. It is on the menu at any time, any day of the month, as long as it is dark: eaten raw, this is how we like it. Yet, some of my friends still look surprised to hear that I crave one two pieces of chocolate a day in the middle of summer, taken preferably after lunch or as an afternoon snack, au goûter. "Ah non pas moi, il fait trop chaud pour manger du chocolat," (Not for me, it is too hot to eat chocolate) I can hear them add when I offer some of the bar that I always secretly keep in my purse, in case of an emergency. For once, it does not matter if it is too hot, I just like it as much.
David Lebovitz
David Lebovitz
Clotilde's Very Chocolate Cookies
Although there was a large, unopened bottle of Badoit sparkling water standing prominently behind the bar, ripe for the taking, the serveuse told us they didn't have any bottled water. Of course, neither one of us questioned that. But when she left to fetch our drinks, we both looked at each other, wrinkled up our perplexed faces, then shrugged it off. It's nice to know the locals find things as curious around here as I do. Before I met Clotilde, I was certain she was some burly truck-driver from Wisconsin pulling a fast one over on us all. But when we met face-to-face...
Traveler's Lunchbox
Melissa Kronenthal
Tarator, Bulgarian for Summer
While there are a couple of exceptions, when he waxes lyrical about food it concerns things he's developed a taste for as an adult; e.g. nachos, jerk, tiramisu and anything with peanut sauce. Bulgarian food, however, brings out something in him nothing else does. Whether he's recalling the cheese-stuffed pastries he used to buy on his way home from school, the eggplant dip and walnut baklava his step-grandmother made, the simple country salads and spindly feta-stuffed peppers that were a staple of every meal, his eyes get all misty as if each one were triggering him to relive the experience all over again.
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Cooking with Amy
Amy Sherman
News from the Kitchen and Beyond
Mine fits in front of both my stove and sink. Because my kitchen is so compact I also stand on it when I am working at my counter top as well. If your kitchen floors aren't as supportive as you might like, in addition to wearing great shoes like clogs, a shock absorbing mat can really make it much easier to handle time spent on your feet. ...and are likely to be much cheaper than putting in new flooring.
Orangette
Molly Wizenberg
The Last Hurrah
I've been thinking a lot about this lately, and mainly because of tomatoes. I've been eating them almost daily for a couple of months now, and though it scares me to say it out loud, I know the end is near. Today is September 10th, and that means, what, maybe three more weeks before they're gone: the good ones, the plump ones, the local ones, the real ones. You could almost smell the fear at the farmers' market yesterday morning, with each person jostling for just the right tomato, the one whose memory will warm them through the winter. The end is nigh, and we all know it.
New York Times
Dining and Wine
To Burundi and Beyond for Coffee's Holy Grail
Direct trade stands in stark contrast to the old (but still prevalent) model, in which international conglomerates buy coffee by the steamer ship, through brokers, for the lowest price the commodity market will bear. It also represents, at least for many in the specialty coffee world, an improvement on labels like Fair Trade, bird-friendly or organic. Such labels relate to how the coffee is grown and may persuade consumers to pay a little extra for their beans, but offer no assurance about flavor or quality.
Tea & Cookies
Tea Austin
Summer's Over
How can I give up the farmers' market, the year round growing climate, and fresh and plentiful Meyers lemons? How much will I crave the Tea Leaf salad at Burma Superstar, the burritos from my neighborhood taqueria, the peaches from Woodleaf Farms, and Joe Shirmer's dry farmed early girl tomatoes? How sad will I be not to be able to drive down the coast for a walk on the beach, a hike in the redwoods, and dinner of artichoke soup and olallieberry pie at Duarte's Tavern in Pescadero? How wrong is it that I am contemplating moving to a region that is famous for fish? Fish! I hate fish.
101 Cookbooks
Heidi Swanson
Espresso Caramels Recipe
You need the candy thermometer because the key to this caramel recipe is achieving a good set, meaning you want your caramel to be able to hold a shape once it cools. I know it all sounds so precise and fussy, and to a certain extent it is, but really all you are doing here is putting a very short list of ingredients together in a pot, and bringing the temperature up, up, up into what is considered "hard ball" territory - 260F degrees. It actually took me two attempts to get the set I was after for this recipe - the first time I only brought the caramel up to about 246F degrees - firm ball stage, resulting in my nut-caramels turning into blob city when left for any length of time at room temperature. Never one to be deterred - hard ball was what I needed.
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