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 Chocolate & Zucchini
Clotilde Dusoulier
  
Slow-Roasted Shoulder of Lamb, rubbed
with Rosemary, Anchovy, and Lemon Zest
And yet the final victory, it pains me to admit, was hers. When her turn came, she ordered two links of blood sausage, a hefty slice of headcheese, and six pork chops. And then, as an afterthought, she pointed to the handsome shoulder of lamb that was sitting, all alone, in the lamb shoulder tray. My heart sank. This was, of course, what I had been coveting all along, and mine was the voice of last resorts when I uttered a half-joking, half-serious, might - as - well - give - it - a -shot, "Aw, that's too bad, I had my eye on this one, too!"
Washington Post
Food & Dining
Don't Fear the Egg White
Tell people that you're going to use egg whites in their cocktails and one of two things will spring into their minds: a) the image of Rocky Balboa slugging down eight raw eggs before his morning workout or b) salmonella. All of the wonderful things that call for raw eggs - real mayonnaise and hollandaise, Caesar salad prepared the right way, traditional mousse - the dreaded food police have frightened us away from. And the use of raw eggs is just as delicate an issue for cocktail enthusiasts as it is for foodies.
Passionate Cook
Johanna Wagner
Bostini Cream Pie: A Daring Bakers' Challenge
I had never heard of a Bostini Cream Pie before... and glancing (at irritably quick speed) through the recipe I couldn't really picture this dessert at all. Cup measures don't come natural to me after years and years of baking and living in an "imperial" country, and I am still not instantly converting cups to metric. Plus oil in baking is unheard of where I grew up so I heard alarmbells ringing all over the shop. I just didn't warm to the recipe at all.
Vinography
Alder Yarrow
The Best of Italian Wine:
Gambero Rosso Winners for 2008
Often referred to as THE Italian Wine guide, the Gambero Rosso debuted in 1986 as an eight page newspaper insert. Within a few years of that first insert, it grew into the most respected and most complete guide to Italian wines in the world, and its trademark "uno, due, and tre bicchieri" (one, two, and three glasses) rating system for wines became Italy's (and the world's) gold standard for evaluating everything from Barolo to Zibibbo.
Simply Recipes
Elise Bauer
Chicken Marsala with Pancetta and Cream
This recipe doesn't use mushrooms, though you could certainly include them, and gets much of its flavor from pancetta, an Italian version of bacon, that is salt-cured not smoked. It takes all of maybe 30 minutes to prepare, so it's perfect for a midweek dinner. Dad sometimes substitutes bacon for the pancetta (gasp!); according to him, "one can't live on pancetta alone." And he sometimes switches out the Marsala for dry vermouth.
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Splendid Table
American Public Media
Pork & Sons
This week we have the story of a boy, his grandfather and the pig. French chef Stéphane Reynaud tells of growing up on the wild, high plateau of Central France. In his village the pig still plays its ancient and honored role in the life of his family. Chef Reynaud's leaves us his recipe for Pork Pot-au-Feu with Vegetables from his book Pork & Sons.
Cooks Illustrated
Current Issue
In This Issue
New York Times
Dining and Wine
The Bartender Who Started It All
In 1863, an English traveler named Edward Hingston walked into the Occidental Hotel in San Francisco and stepped up to the bar. There he beheld a magnificent figure wielding two mixing glasses and "all ablaze with diamonds," a jewelry display that included a clustered stickpin in his shirtfront, diamond cufflinks and an array of diamond rings. Just as dazzling were the drinks, unheard of in Britain: strange mixtures like crustas, smashes and daisies. Here was something to write home about.
La Tartine Gourmande
Béatrice Peltre
Food Fanatics Styling in Hollywood
Since most food shoots last for hours, the food will almost always not be consumed. Would you really want to eat lobster that has been sitting on a table for two hours under bright spot lights or eat a chicken that has been painted with Kitchen Bouquet and is hardly cooked? A food stylist will be much better off if he or she understands the mechanics about food very well. Having a culinary background helps tremendously, but is not necessarily essential.
Traveler's Lunchbox
Melissa Kronenthal
Fresh Ginger Cake: Making Friends from Foes
I bookmark nearly every bread pudding recipe I come across, despite the fact that the most complimentary thing I've ever been able to say about one is that its texture reminded me of wet Kleenex. Ditto for rice pudding, only I think my precise words here involved something about wallpaper paste. And oh, don't even get me started on fruitcakes - deep down I must know that putting dried fruit and cake together is the culinary equivalent of, say, double-booking a banquet hall for both the NRA and PETA, but that hasn't stopped me from filling an entire folder on my computer with recipes for it, many of them promising to be the fruitcake even fruitcake-haters love.
David Lebovitz
David Lebovitz
Chez Panisse Gingersnaps
What nailed it for me and endeared me to Alice (Waters), years later, wasn't her politics or her philosophy on cooking. It was when I told her, "I really like to drink coffee leftover from the morning, with milk in it, that's been sitting on the counter all day." And she said, "Me too."
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Smitten Kitchen
Deb Smitten
Lemon Ricotta Pancakes with Sautéed Apples
Wow, I really know how to make a dish sound appetizing, don't I? Mmm, old apples and a lemon ready for the retirement home – I bet you can't wait to try this one! Oh, but you should, even with fresher ingredients. And then I spied the dishes in the sink – two sauté pans, two spatulas, cutting board, knife, pile of peels, empty containers, a stray lemon seed, plates, bowls, forks, ohmygaaa. Corner diner, I will not forsake you again.
Orangette
Molly Wizenberg
D-e-s-s-e-r-t
(I've always wanted to be one of those cooks who has a repertoire. Maybe then, I thought, I would feel like a real grown-up.) These cookies are totally dreamy. Imagine a brownie in cookie form, and you've got the idea: chewy, dark, and dense with chocolate flavor, but not too sweet. Now, imagine this: that all the ingredients are common pantry items, just waiting in your cupboard and fridge. And that they take barely half an hour to make, including baking time. And that they're kind of [shhhhh] low-fat. Just typing that makes my fingers itch to go flick on the oven.
Weblog Awards
Kevin Aylward
Best Food Blog
New York Times Magazine
Style Section
Recipe Redux 1973: Teddie's Apple Cake
For reasons that elude me, cakes have come to represent long hours in the kitchen, when anyone who actually makes cakes knows that cookies are the time suck. Cookies require measuring and multiple batches. Cakes get mixed up and go into the oven all at once. The most lovable ones even cool in their pans and require no icing. Which is why if you look back in The Times archives at recipes from 30 or more years ago, when most people cooked every day, there were many more cake recipes. Cake was something you whipped up every couple of days, after the previous one vanished to crumbs.
101 Cookbooks
Heidi Swanson
Spooky Ghost Meringues
In my mind, a bit of fuss on the production end of things offsets the ingredient scavenger hunt that can go along with more elaborate baking recipes. For this meringue recipe all you need is egg whites, salt, cream of tarter, and powdered sugar. And a couple silver sprinkles (or dabs of chocolate or seeds) for the eyes. But the real payoff is in the process. Looking through my oven's window, the baking sheet looks like it is housing a tiny ghost army. There are few things more satisfying to me in the culinary realm than watching a couple sudsy looking egg-whites turn into elegantly structured, glossy, bright-white meringue.
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