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 Chocolate & Zucchini
Clotilde Dusoulier
  
Goji Berries
Being neither a doctor nor a botanist, I chose to concern myself with the berries as a cook... I proceeded to examine the berries and assess not their nutritional, but their organoleptic characteristics, as they say. (Organoleptic: being, affecting, or relating to qualities (as taste, color, odor, and feel) of a substance (as a food or drug) that stimulate the sense organs. The word is used more and more frequently by French food experts, and it always amuses me because it seems like the least sensual word one could find for such a sensuous concept.)
Washington Post
Food & Dining
Like a Taste That Tingles?
Then This Bud's for You
And, 'It feels like licking a nine-volt battery!' Sensations from even one-eighth of a half-inch-long, deceptively innocuous little yellow nub will come in waves. There's a grassy start, then a rush into Pop-Rocks territory as a tingling-slight numbing combo hits the back of the soft palate. Some people will feel the saliva-stimulating effects of the bud's natural alkylamides; many report a cold-fresh finish in the throat that, like any good gift, keeps on giving long after the plant matter has disappeared down the hatch. To people in South America, Asia and North Africa, the Sechuan button is nothing new.
Passionate Cook
Johanna Wagner
Polenta Dumplings Stuffed with Cheese
I bet you have heard this before and I cannot help but think this is an urban myth that has been perpetuated over the centuries, but bears little relation to reality. I maintain that it's a nice theory to be able to use left-overs, but it hardly ever happens. At least not in my house. But then, I love a good dumpling, even more so if it is stuffed with cheese, crunchy on the outside, gooey and exploding with flavour inside - but making risotto from scratch just to drown it in hot oil doesn't seem like a feasible idea as it would a) take too long and b) feel like a waste of a perfectly good dish...
Vinography
Alder Yarrow
WWJD: What Would Jesus Drink?
But perhaps with the exception of the infamous Blue Nun, and probably a few of the "custom" bottles that the Vatican has in it's private collection, Christianity may never have figured quite so prominently in a wine brand as on this one. Of course, now that wine labels have sported kangaroos, penguins, owls, moose, bears, lizards, and Hitler, the Son of God is a pretty logical next step.
Simply Recipes
Elise Bauer
Apples!
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Splendid Table
American Public Media
Wines from Spain's Galicia and Bierzo Region
This week we're taking you to Spain, to the little known region of Galicia, just north of Portugal. The area may be best known for the pilgrim trail leading to Santiago de Compostela, where the remains of St. James are believed to be interred, but we were there for the wine. This past summer we spent a week on a bus with a group of journalists exploring the area's emerging wine region, and lived to tell you this tale!
Cooks Illustrated
Current Issue
In This Issue
New York Times
Dining and Wine
TV Chefs, Far From Reality
What they didn't do was cook. It's kinetic. But it has limited relevance to the home cook. And it has dubious connection to the actual kitchen paces that any of the chefs in the competition have gone through or might. At no restaurant I've ever visited do the kitchen hands or customers present the chef with a surprise ingredient, give him or her a stringent time limit and say, "Go!"
The Pour
Eric Asimov - New York Times
Beaujolais, Alternate Takes
It's a joyous custom, but I don't think it's one that travels well. The idea is to celebrate the first wine of the year, which should be fresh, lively and vivacious. To prepare it as a mass commodity that is shipped around the world is to rob it of what makes it great. It's like the wonderful mountain cheese that you can only get in a little hill village in Piedmont. Just because you can pasteurize or otherwise stabilize that cheese so it can be shipped overseas doesn't mean it'll be any good once it arrives at its destination. But you might be able to sell a lot of those cheeses.
David Lebovitz
David Lebovitz
English As My Second Language
On another page, a gentleman promised to 'Unveil the Great Questions of the Universe' for the low price of only $39. Now that, my friends, seems like the deal-of-the-century. Unfortunately I won't be here and I'll miss it, but if anyone goes, please let me know the answers. We can split it 50-50 and I'll just have to be content with knowing a mere half of the secrets of the universe.
Traveler's Lunchbox
Melissa Kronenthal
Cretan Holiday
When we stepped out into the street that morning, a chilly breeze was blowing the scent of salt in from the sea. It was so early that the harbor lay silent and empty as we trudged past, the fishermen still at work and the tourists still asleep, the dockside restaurants dozing between the last of the nighttime revelers and the first of the morning patrons. Rubbing our arms against the chill, we checked our watches and hurried up to the bus station against the slow lightening of a perfectly clear sky.
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Cooking with Amy
Amy Sherman
Fry Mama!
It all comes down to the fact that I have a great fear of frying. A few years back when the landlord replaced my stove, he installed one with no ventilation. So frying means the whole apartment smells like a fast food hut. Sure, I open the windows but it's not the same as having a true ventilation system built in. Frankly I avoid frying at all costs. But in this case I had to fry. I don't know why it pleases me so much when a recipe is so simple, but it does. It's like some amazing alchemy - just one, two, three and poof! Great food.
Orangette
Molly Wizenberg
Sneaky, Sneaky
I mean, there are still a few nectarines to be had, for crying out loud, and Romano beans, and cherry tomatoes, and fat, pristine eggplant, fruits as big and heavy as my head, begging to roasted and mashed. There's plenty to eat. There's no need for winter squash. Nor potatoes, nor pears. No need at all. Those pesky butternuts,... They've got those long, curvy necks, and they know just how to hook them over the side of the bin so that you'll see them there, peeking at you, giving you the eye. They're trouble, those butternuts. Watch out. Trust me, I know. Because one of them wound up in my bag on Saturday morning, and it was only September 29.
New York Times Magazine
Style Section
Eat, Memory: The Squeamish American
The list of ordinary foods I can't bring myself to consume is long and depressing - milk, raw tomatoes, mushrooms, raisins, tofu, all sorts of fruits and a panoply of nutritious vegetables, not to mention everything that swims in the earth's rivers and oceans. I'm the kind of person who goes to Maine despite the fact that lobster is widely available.
Tea & Cookies
Tea Austin
The Road to Siletz
There, I've said it. It's not that I can't appreciate a good beer. I consider a smoky pint of Guinness in the afternoon to be essential part of cycling through Ireland; when I lived in Austria I loved a nice weissbier with a slice of lemon in a outdoor biergärten; I certainly had my share of Sapporo, Asahi, and Kirin in Japan (not always by choice); and beer with wedge of lime in Mexico is part of the ritual. But at the same time, I don't love beer. I can do it - can even enjoy it on occasion - but beer just isn't my thing. Except when I'm in Oregon.
101 Cookbooks
Heidi Swanson
Porcini Mushroom Fettuccine Recipe
The porcini left me slack-jawed. They ranged in size from small to super-sized, bits of dirt and moss clung to each stem. Not to be outdone, the chanterelles glowed with golden light from their neighboring baskets. What to buy? I use chanterelles quite a lot at home so I opted for few modest-weight porcini. In addition to the mushrooms I picked up a dime-bag of freshly ground pepper that would later leave my lips tingling for hours. A short walk across the street to the little shop selling fresh egg pasta was my next stop. Behind the glass counter they had four or five types of pasta to choose from - none seemed quite right. I turned my head and caught a glimpse of a man leading long strands of fettuccine from the pasta machine, he gave me a warm smile. I pointed and gave a hopeful look to the woman behind the counter, and she said, "ahhhhh, fettuccine?" Si.
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