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 Chocolate & Zucchini
Clotilde Dusoulier
  
Crisp Hazelnut and Pepper Cookies
Have you ever chopped hazelnuts with a knife? Is it not maddening how they go flying every which way, so that you end up with more hazelnuts lurking amongst your spice jars and rolling underfoot, than on your cutting board? Fret no more, for there is a better way: equip yourself with a sturdy food storage bag and a heavy-bottomed pan. Place the hazelnuts, whole, inside the storage bag. Zip the bag shut, place it on a cutting board, and bang on it with all your might. Feel better now?
Washington Post
Food & Dining
Chocolate and Wine, Sweet on Each Other
Select a wine that is just as sweet as, if not sweeter than, the chocolate - obviously easier to do with dark chocolate than with sweeter milk chocolate. For maximum pairing flexibility, opt for fuller-bodied and fuller-flavored wines. Chocolate coats the tongue, so choose wines with enough acidity to cut through it and refresh the palate. The type of chocolate used is primary, but if there are secondary flavors in a dessert - such as caramel, fruit or nuts - consider them, too, in your choice of wine. Dark chocolate: Banyuls, LBV port, PX sherry, ruby port, tawny port
Passionate Cook
Johanna Wagner
Foie Gras and Gingerbread Sandwich with Pear Chutney and Mulled Wine Reduction
...but who is there standing at the doors of every supermarket in the country crying for a ban of battery-laid eggs? Who gets their knickers in a twist over pigs transported thousands of miles across Europe when we have perfectly good British pork we could eat (or in fact, who breaks out in so much as a sweat over all those poor creatures who don't get any EU regulations for the amount of space they get on a rush hour commuter train into London in the stifling summer heat? As if they really had a choice!)?
Vinography
Alder Yarrow
Money Alone Will Not Save European Wine
But like the parent of a rebellious teenager who decides that their kid will settle down if they buy them a really nice sports car, the EU mistakenly seems to think that they can spend their way out of the existing crisis. Or perhaps a better analogy might be the the bozos in Washington, D.C. who think that they can fix the problems with Medicare by increasing the subsidies for prescription drugs for the elderly.
Simply Recipes
Elise Bauer
Michael Ruhlman - The Elements of Cooking
Who is this book for? Not everyone. Most home cooks I know are just trying to put food on the table, quickly, easily, and as healthfully as possible for their families, a challenging task especially if you work full time and have kids. Ruhlman's several page description of the importance of veal stock, including a recipe that calls for 8-10 hours of cooking, would intimidate most busy moms (and dads) I know.
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Splendid Table
American Public Media
Cooking with Joshua Bell
This week it's a cooking lesson with a virtuoso. Violinist Joshua Bell has received every accolade imaginable in his career, including a Grammy for his stunning performance in the soundtrack of the Academy Award-winning film The Red Violin. Now he's creating his first home and he wants to learn to cook. He and Lynne met up at the stove in his New York City kitchen.
Cooks Illustrated
Current Issue
In This Issue
Eric Asimov - New York Times
Dining and Wine
Vintage Madeira's Enduring Charms
Few wines stimulate the hoarding instinct like old vintage Madeira, the fortified wine produced on a jagged Portuguese island about 300 miles off the Atlantic coast of Africa. Because no other wines age as well as Madeira, it's not uncommon to find bottles from the 19th century, or even the 18th. Not only are they still drinkable, they are in their prime. But very little vintage Madeira is produced, and even less leaves the island that gave the wine its name.
La Tartine Gourmande
Béatrice Peltre
Apple Trees Give us a Queen
He stood six feet five inches tall with an impressive frame. Since I was the only petite-fille he had, I was also his little chouchou. After all, he was a farmer, and this is probably from him that I have drawn my love for nature. With him, I have learned to enjoy the smell of hay on a warm breathy summery day, the sound of autumn leaves rustling under our feet when we strolled in the forest during autumn, or the exhilarating feeling of returning home with our boots covered with dirt, after walking for long hours in rain-drenched fields.
Traveler's Lunchbox
Melissa Kronenthal
Oh, Fall
One minute I'm still clinging to summer, blissfully munching away on colorful salads for dinner, slicing up some fresh fruit for dessert, picking new recipes out of cookbooks because they feature the words 'light' and 'healthy' in their headnotes, when suddenly, as Emeril would say, bam! Overnight, it's all I can do to not eat everything in sight. Those same salads that stuffed me a month ago leave me raiding the fridge two hours later. 'Rib-sticking' and 'robust' have become the two most beautiful words I know. Fruit is no longer very attractive outside of a pie crust, tart shell or crisp topping. I while away the day at work daydreaming about hot chocolate and big hunks of meat and melted cheese on everything.
David Lebovitz
David Lebovitz
I Hereby Declare...
...that people get over the fact that The Food Network isn't all about food and it isn't the place to learn how to cook. It's probably never going to be and is simply entertainment. It's what it is. Criticizing them for the lack of serious cooking on their programs is like complaining that there's not enough hard-news in Jay Leno's monologue.
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Smitten Kitchen
Deb Smitten
Chicken with Chanterelles and Pearl Onions
Thus, I have nothing objective for you to take away. I suppose if you're into chicken braised slowly in a mix of onions, garlic, thyme, bay leaves, wine and chicken stock, then split, skinned, slathered in Dijon, thyme and wrapped in bacon then pan fried, you'd probably love this. If you're dead inside, like me, you might fail to see its charm. Ho-hum, right?
Orangette
Molly Wizenberg
So Warm, So Fragrant
I need an eye pillow. No, wait. Scratch that. You can't get away with an eye pillow unless you're a) Joan Collins, or b) on an overseas flight, and even then, it's questionable. I'd rather have a roasted pear. They're warm, for one thing, scented with vanilla bean and lemon. And with the way their little backs curve, it seems to me that they would fit perfectly, rounded side down, in the hollow of each eye. Doesn't that sound nice? So warm, so fragrant, so soothing. They may be the best part of November, until Thanksgiving anyway.
New York Times Magazine
Style Section
The Way We Eat: The Hollywood Diet
Food issues - a sign of weakness in many parts of our nation - are celebrated personality traits in Hollywood. Raw-almond obsessions, self-diagnosed lactose intolerance, carbophobia, demands on chefs to grill and desauce menu items that are meant to be pan-fried in mounds of butter - these tactics are employed by everyone from the talent to their lawyers to the wives of the lawyers, whose principal form of activity seems to be planning lunches that do not actually include consuming food.
Tea & Cookies
Tea Austin
Mornings in the Sunset, with Cherry Corn Scones
It's this open and slightly wild feeling that I love about my neighborhood. On the rare occasions when I think about moving to another part of the city I worry that I might feel boxed in by hills and tall buildings, too confined. I'm not a city girl at heart, no matter how much I might enjoy living in one. The Sunset allows me to have the city at easy access, the freedom of a green forest in my backyard, and the wild winds off the Pacific running through my hair. It also allows me easy access to cherry corn scones.
101 Cookbooks
Heidi Swanson
Ruhlman on Recipes
...a book modeled on the Strunk and White's classic The Elements of Style. From acid through zester the book is the slightly-larger-than-pocket-size guide to everything a cook needs to know - a book of culinary terms, definitions, techniques and ideas. This sounds useful, but a bit dry - I know. Don't worry, it's not your standard reference. What makes it good is Michael's voice, his direct point-of-view, and the undercurrent he weaves throughout the entries always reminding us to breath, look, listen, smell, taste and trust our intuition along the way. His essay on finesse is alone worth the price of the book and should be required reading for chefs and non-chefs alike.
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