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 Well Fed Network
Best Food Blogs 2007
  
Best Food Blog Nominations 2007
Washington Post
Food & Dining
Stocking Staples for a Winter Bar
The implication was clear: What sort of adult doesn't know when to switch from a summer drink to a winter drink? Or worse: What sort of soft generation was this that needed to be told how to drink at all? Years later, I learned that cocktail purists drink a Stinger straight up and year-round. The Stinger aside, now that I am the one dispensing advice, I'm here to say: If you haven't already, it's time to switch to your winter drink. If you don't have a winter drink, it's time to grow up and acquire one.
Eric Asimov - New York Times
Dining and Wine
Bourbon's Shot at the Big Time
Complexity and elegance are qualities that have rarely been associated with bourbon. That is, until now. Enter the small batch, the single barrel and the special selection, marketing terms for what the industry calls high-end and superpremium bourbons. These whiskeys are chosen to emphasize complexity and even elegance, a quality that has rarely been associated with bourbon and a word that no doubt panics bourbon marketers who still favor the rural look of bib overalls, boots and gimme hats (that effete snob thing).
Vinography
Alder Yarrow
Tasting Our Way Towards Terroir
So, after taking identical quantities of the same type of grapes from several different soil geologies in similar climates over a couple of years, and then making wine from them using the same equipment in the same way, and then tasting them blind with a panel of tasters, the scientists were able to conclude that there is a distinct relationship between soil type and flavor. I look forward to the next installment, provided the soul-terroirists don't bomb the research center.
Simply Recipes
Elise Bauer
Patricia's Holiday Fruitcake
What we crave is a loaf of the most wonderful fruitcake, packed with dates, raisins, and glazed cherries, a raisin bread on steroids. I've never understood some people's aversion to fruitcake. Maybe it's a bit like opera, or anchovies, things that you need to develop an appreciation for. Too bad, really, because this fruitcake is terrific, and it would be a shame not to make it just because one had a fruitcake prejudice.
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Splendid Table
American Public Media
Cheese Essentials
This week it's the things nobody tells you about cheese: for instance, how to tell what a cheese will taste like, and how to know if it's perfectly ripe or over the hill. Our guest is cheese authority Laura Werlin. She shares her recipe for Brie Toasts with Chardonnay-Soaked Golden Raisins from her new user-friendly manual, Laura Werlin's Cheese Essentials: An Insider's Guide to Buying and Serving Cheese.
Cooks Illustrated
Current Issue
In This Issue
Cooking with Amy
Amy Sherman
What is Natural Poultry Anyway?
According to the U.S. Department of Agriculture the label "natural" means the food contains no hormones, antibiotics or artificial ingredients and is "minimally" processed. But that doesn't prohibit processors from adding sodium, carrageenan and broth or water to the bird. Perhaps those aren't artificial ingredients, but neither are they naturally occurring in poultry at least not in the quantities that end up in the bird. According to the Truthful Labeling Coalition one single serving can contain over 25% of the recommended daily allowance of sodium for a healthy adult. I want to buy the minimally processed bird and I'll enhance it myself. It just turns out it might not be the one labeled "natural." Last month quite a few members of congress agreed and sent a letter...
Traveler's Lunchbox
Melissa Kronenthal
The Great (Parsi) Escape
So let's take a break from all that for a little while, and while we're at it, why don't we leave everything behind - the damp, cold weather, the awkward office Christmas parties, and of course those ubiquitous red, green and gold garlands of which we've seen so many by now that we occasionally contemplate hanging ourselves with them just so they'll be declared a health hazard and no one will ever have to suffer their sparkly, gaudy presence again - and get out of here completely. Instead, I'll take you someplace sunny. Someplace warm and tropical. Someplace with beaches and palm trees. Someplace like...India.
David Lebovitz
David Lebovitz
The Easiest Chocolate Ice Cream Recipe...Ever
Hold the banana in one hand near the base. With your other hand, grab the top stem, and pull it firmly downward. If it gives you trouble, rock it back-and-forth, trying to break the area between the stem and the skin just beneath. If that doesn't work, take a sharp paring knife, being careful not to cut yourself, hold the blade facing away from you and make a small incision on the side of the skin near the tip. Set the knife aside the tear the skin of the banana using your hands, which should make the skin peel away nicely. Pull each side of skin down from the banana, exposing the fleshy fruit beneath. Once the banana is almost completely visible, firmly yank the skin down as far as possible and extract the banana from the skin. Discard the skin (it can be frozen, well-wrapped, for up to six month and saved for another use, if desired.) The banana should be used immediately.
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Smitten Kitchen
Deb Smitten
Rugelach Pinwheels
You open the other window, wide, afraid to go near the one that the bird is throwing itself against because, duh, you've seen the movie. But it won't pay any attention to that window, it wants to go out this window and you think, "wow, you really aren't that bright, are you?" but no, you do not utter the word "birdbrain." You know who's in charge here. You finally get your husband on the phone; he's laughing, you mentally file divorce papers.
Orangette
Molly Wizenberg
Refilled and Refueled
Oh my. That was nice. Over the course of five days, some of us never even left the house. Of course, there was a roasted turkey with lemon slices tucked under its skin, my mother's stuffing with pork sausage and spinach and almonds and brandy, Brandon's trademark mashed potatoes moistened with a puree of caramelized onions and roasted garlic, and hashed Brussels sprouts with poppy seeds and lemon. There was also butternut squash roasted with chickpeas and curry, and cranberry sauce with red Zinfandel and orange peel, and cranberry chutney with crystallized ginger, and apple crisp and pecan pie.
New York Times Magazine
Style Section
The Way We Eat: Simon Says
Foodies know it as the winner of the 1995 Glenfiddich award for best food book, and publishers know it as the book that trumped Harry Potter on Amazon.com's British best-seller list. The British magazine Waitrose Food Illustrated named it the most useful cookbook ever, but here I must disagree. Roast Chicken and Other Stories is far too idiosyncratic to be labeled "useful." Rather, it is deliciously random and highly opinionated.
Tea & Cookies
Tea Austin
Gratitude
But still I struggled with the project, for I was slowly realizing that the story was as much about me as it was about meat. I wasn't sure I wanted to write about my background, my untraditional childhood, my family - I've spent most of my adult life trying to conceal such things. Did I really want to write the story of a little girl who used to steal food - not because she was hungry, but because she yearned for flavors that were not allowed at home; because she didn't want to be different; because she wanted to live and eat and be in the world like "normal" people? ...The Butcher and the Vegetarian. One Woman's Romp Through a World of Men, Meat, and Moral Crisis.
101 Cookbooks
Heidi Swanson
Lori's Skillet Smashed Potatoes
So, if your imagination is prone to run amuck like mine does - I was preparing for a weekend in the rain, in a shack (moon through the slats in the roof, spiders through the gaps in the floorboard), huddled by a stove in a Theodore Kaczynski-style shelter. Something along the lines of an overgrown outhouse. This is what's going through my mind, and I was completely up for it. I mean, there was no tent involved, so this was going to be an upgrade for me any way you look at it. You can imagine my surprise (and delight!) when I walked into this...
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