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 Chocolate & Zucchini
Clotilde Dusoulier
  
Carrot and Rosemary Miniature Scones
Savory yet so caressing in texture as to be almost sweet, indulgent but not damnably so (hey, there's carrots in there!), they would be built as a riff on this time-honored recipe. Safely wrapped in foil, they would be transported to their final destination, where they would be stacked on a serving plate I would also bring, so my friend the hostess wouldn't need to rummage for one and I would earn brownie points (she makes really good brownies) for being so provident.
Washington Post
Food & Dining
Shooters That Aren't Sophomoric
I clearly remember the most disgusting shooter ever served to me. It was called a Cement Mixer and involved a shot of Baileys Irish Cream and a shot of lime juice. I was told by a friend to take the Baileys into my mouth, then take the lime juice into my mouth, then mix the two by shaking my head rapidly. What this friend did not tell me was that the concoction would quickly congeal (yes, like a ball of cement). And then this joker laughed hysterically as I was left trying to figure out how to discard the congealed ball as the bar crowd, snickering, looked on. Woo. Hoo.
Passionate Cook
Johanna Wagner
Broad Bean Soup with Smoked Ham
Of course we have the occasional gazpacho over the summer and soup finds its way into shot glasses to be served at cocktail parties, but it's gotta be cold outside for me to warm to the idea of a hot bowl of soup for dinner. ...They go into the soup in their frozen state, which makes for super quick cooking - always a winner on a tired weeknight or for a lazy Sunday dinner fix. I especially like the heartiness of the ham being lifted by some sprigs of thyme and a casual sprinkling of lemon zest - and accompanied by my hazelnut sourdough, this almost feels like a complete meal. Thick socks are obligatory, as is a cuddle on the sofa afterwards, letting go of a busy week and an even busier weekend by the flickering of the fireplace...
Vinography
Alder Yarrow
We Interrupt This Broadcast
You'll really know whether you're a die hard Vinography reader if you actually were aware that Vinography has been having some serious issues the last couple of days. My ISP is about to get a brick through their front window with my fingerprints on it. I apologize for the issues, but they are far from over. I am trying to get Vinography switched to a completely new server, but that may take a couple of days. Please bear with me, and say a small silent prayer to the UNIX server gods.
Simply Recipes
Elise Bauer
Cream of Mushroom Soup
At age 8 I could make it myself, quickly learning that adding milk tasted a whole lot better than adding water, and that you had to add it slowly, stirring after each addition, to keep it from getting clumpy. Fast forward to grown-up-land and in my mind, there is still nothing better than cream of mushroom soup, though now we make it with chopped mushrooms, homemade chicken stock (if we have some on hand), and rich cream.
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Splendid Table
American Public Media
Café Pasqual
This week we're off to Santa Fe for a visit at a destination restaurant that never lost its heart. After 20 years Café Pasqual still shines, the food is still dynamite, and the service is still a hoot. Our guide is the woman who makes it all happen: restaurateur Katharine Kagel. She shares a seasonal recipe from her book, Cooking with Café Pasqual's: Recipes from Santa Fe's Renowned Corner Café.
Cooks Illustrated
Current Issue
In This Issue
La Tartine Gourmande
Béatrice Peltre
The Beginning
On my last day, as I was walking to my brother's house, my attention was caught by the apple tree behind my parents' neighbour's house. I found it so beautiful as it stood high and tall, right there in the middle of the field, that I stopped and pulled my camera out. "It's sick. It only gave out one apple this year." I looked back at the tree, trying to see signs of the sickness that he was referring to but couldn't see any. It looked so strong and firmly planted. I felt a pinch in my heart. This tree had always been there as long as I remembered. I wondered how old it could be. Seeing it die made me sad. Would it be there next year again? I secretly wished so.
Traveler's Lunchbox
Melissa Kronenthal
Cinq Jours à Paris,
or If You've Gotta Turn 30,
You Might as Well Enjoy It
What is it about being twenty-something? I had no such reservations about leaving my awkward, confused teens behind, but my twenties are a different story. They were a decade bursting with such promise and potential. Any number of career paths and endless childbearing years stretched before me to the horizon. It was okay that I didn't yet earn much money, still claimed my student discount at the cinema and drove around a car nearly as old as me. I wasn't expected to own a house or have an answer to the question "what do you do for a living?" Things like joint pain and heartburn and which brand of pro-retinol alpha-hydroxy amino-peptide face cream combats wrinkles best weren't even on my radar yet. Indeed who wouldn't want those years to end?
David Lebovitz
David Lebovitz
My View
So when Alice (Waters) goes on television and presides over a display of gorgeous produce, or celebrates the glory of farm-fresh produce at the Greenmarket, why the criticism? Would we all be better off if she hadn't spent the past thirty years advocating for better-quality and safer foods? Few in the younger generation would remember what food shopping was like in America years back as I do: rock-hard tomatoes sold in hard plastic tubes, shrink-wrapped heads of iceberg lettuce, and if you were lucky to find something like fresh cherries, they were buried and cryo-vac'd in styrofoam containers.
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Cooking with Amy
Amy Sherman
Celebrating Autumn with Kaiseki
A kaiseki meal is a tasting menu of small plates, seasonally focused and prepared to reflect not only the skill and creativity of the chef, but is also seems designed to evoke feelings, emotions and memories associated with nature. Kaiseki meals can be very expensive and very elaborate. Our first kaiseki meal was at a tiny restaurant (with) only 9 seats at the bar and one table for 4. The chef came from a very well-known restaurant but now places all his attention on a select group of diners each night. In fact, the reservations are staggered to allow him to carefully attend to each person. We began our 9 course meal...
Orangette
Molly Wizenberg
The Nitty-Gritties
Writing a book is one of the hardest things I've ever done. ...But when it works, it's so fun. ...He was talking about writing, and about how utterly free we are when we write, about the worlds we can imagine and create for ourselves, about how rip-roaring fun it can be. ...but I still remember it, after all these years. I'm riding Pegasus! This is amazing! Of course, Pegasus ain't no carousel pony, people. He bucks and skitters all over the place. But some days, I never want to come down.
New York Times Magazine
Style Section
The Way We Eat: A New Lease on Lunch
I am a gastronomic fallen woman. My descent was gradual and insidious,... Gazing at the carnage in my kitchen, I realized that desperate measures were needed. I yearned to infuse imagination into my humdrum culinary routine and to cultivate a state of mindfulness about the contents of our refrigerator, all while taking advantage of the prodigious bounty of my adopted California home. I began to fantasize about redemption, about midlife second chances. About Alice. Alice Waters. What if Alice Waters, the Glinda of the family table and sustainable locally-grown cuisine, came to our house and worked her kitchen magic?
Tea & Cookies
Tea Austin
The Old Fig Tree in the Yard
...But to tell you the truth, I've never liked figs all that much. Oh sure, I eat a few each year, here or there, but I've never much minded whether of not those old trees produced fruit. I never much fancied them. That was before I discovered broiled figs with cheese. Yep, you heard me. If you slice your figs open and smear on a bit of cheese - this is soft, chevre-style goat cheese, but I prefer cambozola - and put them under the broiler for a few minutes, they become something rather amazing. The creaminess of the cheese contrasts with the seedy texture of the figs, their inherent tiny crunchiness. I love how the blue cheese flavor of the cambozola plays against the sweet flesh of the fig, warm from the oven. It's an awfully good thing.
101 Cookbooks
Heidi Swanson
Farro and Roasted Butternut Squash
Let me be honest, if we are talking winter squash, I'm going to advocate butternut squash for a few reasons. The root of my fondness for the butternut squash stems not only from enjoying their flavor and texture, it also comes from my ability to peel them relatively quickly* versus their other autumnal brethren. I love the color and flavor of acorn squash, and I use pumpkin here and there, but taking down a pumpkin can put me in a foul mood.
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