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 Chocolate & Zucchini
Clotilde Dusoulier
  
Two-Fig Ice Cream
And before we part, I will add this: when I first looked at the picture of this ice cream in David's book, I knit my brow and puckered my lips into a dubitative pout (please take a moment to picture this). Could fig ice cream turn out this purple? But now that I've made it myself - and I promise I did not fiddle with the colors in the picture above - I'm here to tell you that, yes, fig ice cream can turn out this purple. Or more accurately in my case, pinkish purple, the kind of ice cream you wouldn't mind smearing all over your white shirt, so lovely the color is.
Washington Post
Food & Dining
A Heady Experience in Napa
Boy, did we find it. Hoping to avoid the sniffers and spitters of the wine-tasting rooms, we have instead trekked to Napa seeking great American ... beer. Oh, go ahead, make your jokes, roll your eyes. Napa for beer? What's next, a trip to Wisconsin dairyland to find great hummus? Well, surprise, surprise: Turns out if you want great beers, the towns plopped deep in California wine country offer some of the best craft brews being made in America today.
Passionate Cook
Johanna Wagner
Omelette Arnold Bennett
Back to Bennett, though. Looking at what this "omelette" is composed of, he really must have had "unhealthy" written in bold letters across his forehead, but that's no reason not to love the man? Half-set omelette and poached smoked haddock isn't that bad, I guess, but add to it a liberal sprinkle of cheese and a generous topping of sauce hollandaise before you put it under the grill for a few minutes, and you've got yourself a sure recipe for a cardiac arrest if consumed daily. (And I bet the poor guy hadn't even heard of the Atkins diet!)
Eric Asimov - New York Times
Dining and Wine
The Power in the Cask: Old Ways, New Beer
This was beer the really old-fashioned way. Today most draft beers are injected with carbon dioxide, filtered and often pasteurized, stored in pressurized kegs and served through gas-powered taps. But the beer I was served was unpasteurized and unfiltered. Like the earliest bubbly brews, it was naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon dioxide trapped in the cask. And it was served by muscle power pumping the ale up from its cask into the mug. Cask-conditioned ales were standard in British pubs 100 years ago.
Simply Recipes
Elise Bauer
Spicy Vegetarian Chili
This vegetable chili is that good. It's excellent. Spicy, flavorful, delicious. Of course my mother did have to convince dad that no, we didn't need steak in addition to the chili, the beans were full of protein. And no, neither did we need potatoes. We served the chili with French bread.
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Splendid Table
American Public Media
Hooked
This week it's the story of an illegal fish and two ships stalking each other in the waters off Antarctica. Our guest, Bruce Knecht, author of Hooked: Pirates, Poaching and the Perfect Fish, shares the saga of one of the longest and most dangerous sea chases in history.
Cooks Illustrated
Current Issue
In This Issue
New York Times
Dining and Wine
An Editing Life, a Book of Her Own
...changes in the way they ate at home were inevitable. But who can say how widespread the phenomenon would have been without her (Judith Jones.) influence? Had it been up to "those silly men at Houghton Mifflin," as she describes the publisher who rejected the manuscript of Mastering the Art of French Cooking as being "formidable to the housewife," American cooks might still be chained to back-of-the-box recipes and canned vegetables.
La Tartine Gourmande
Béatrice Peltre
Eggs en cocotte, between Earth and Sea
Some people hate runny eggs. I don't. I love them, especially when they are prepared simply as “oeufs à la coque“. Perhaps because this takes me back to the time when, as a kid, my mum used to prepare soft boiled eggs. Like many children, my brother and I particularly loved the part when we could dip our mouillettes (pronounced moo-YEAH-t, is a buttered small, long and slim stick of baguette bread, or any other type of bread, that is dipped into the egg; from the French verb “mouiller, se” which means to get wet.) into the eggs. Succulent!
Traveler's Lunchbox
Melissa Kronenthal
Cinq Jours à Paris,
or If You've Gotta Turn 30,
You Might as Well Enjoy It
Paris has been called many things: city of light, city of love, city of dreams. For me, however, it will henceforth be the city of distraction, where surrounded by food and friends I barely noticed the decade counter click silently forward from two to three. And if that serves as any kind of precedent for the coming years, I don't think I have anything to fear.
David Lebovitz
David Lebovitz
Socca, v1.0...v1.6...v1.9...
It surprised me since it (Gluten-free Girl) wasn't at all the story of someone who framed her life around what she could or couldn't eat. Instead, it was how a self-professed junk food eater learned to love fresh foods by discovering buttery olive oils, chewy whole grains, farm-fresh produce and savory, aromatic herbs. And by cooking with them, she found contentment, satisfaction, and hot sex. Uh...I mean love. But if that's one of the rewards of going gluten-free, where does one sign up?
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Cooking with Amy
Amy Sherman
Eating in Japan @ Epicurious
Orangette
Molly Wizenberg
Bigger and Fuller and Brighter
You don't have to have celiac disease to read Shauna's book (Gluten-free Girl), or to care about what she has to say - about how she went from a childhood of processed foods and frequent illness to a diagnosis that could have devastated her; about how she chose instead to see it as a gift, a chance to start over, to live bigger and fuller and brighter, the way she does today: in good health, in love, up to her elbows in good food.
New York Times Magazine
Style Section
Eat, Memory: Panacea
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps. That's it. It smells of home, the door locked against the night and a stillness made safe by the sound of a spoon going round in a pan. It is anticipation, the last thing prepared before the meal comes to the table, the bowl in Mama's hand closing the day out peacefully, no matter what came before.
Tea & Cookies
Tea Austin
The Old Fig Tree in the Yard
...But I will tell you that you should watch your figs carefully. If your best friend, who just happens to be in town on business after two long years away, chances to call, to adjust the plans you have for getting together that afternoon, don't forget your figs under the broiler. If, in your excitement, you leave the room, you may end up overcooking the poor figs, they might end up slightly charred. No matter, you can still eat them with a drizzle of Manuka honey. The wildflower flavor will go nicely with the slightly overcooked figs, but really, you should be more observant.
101 Cookbooks
Heidi Swanson
Grown-up Fig Cookies Recipe
And we (Gluten-free Girl) both typically use what looks best at our local farmer's markets as the inspiration for what we are cooking on any given day. Needless to say, I have a lot to learn about being gluten-free in the kitchen, particularly when it comes to baking. And I'm curious about it, because it is a way to get to know little used flours and learn about their unique properties. So off I went to stock up on tapioca flour, sorghum flour, brown rice, flour, and the like to see if her grown-up fig cookies were good enough to pass on their own merit. I wasn't planning on labeling them gluten-free or anything like that - they would need to stand up on there own as delicious first, and the fact that they happened to be gluten-free would be a footnote. Similar to the way I think about cooking vegetarian. The verdict? Sooo good...
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