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 Chocolate & Zucchini
Clotilde Dusoulier
  
Bell Pepper Spread with Walnuts and Cashews
Sometimes, when I have a minute, I sit back and think about the world of food, how vast it is, and how many rivers, hills, and valleys remain uncharted to me: I know so little, and have so much yet to learn. I don't find the prospect overwhelming, far from it. I find it encouraging, I find it promising, I find it comforting: as long as I can read books and move around a kitchen, my life will see no shortage of inspiring ideas, happy discoveries, and exciting projects. An example is this muhammara...
Washington Post
Food & Dining
Cookbook Reviews 2007
Passionate Cook
Johanna Wagner
Pan-fried Scallops on Herbed Lentils
It's hard to stick to your shopping list, the temptation just gets the better of you: wild Scottish salmon, some plump mussels that looked like they didn't even need much cleaning, a seabass that looked like it had just been caught, some gigantesque langoustines, oh wait, but how about some scallops… well, yes, why don't you throw those in as well! (No wonder they love me there and still remember me after all those years!) Cooked well (as in: hardly at all), they are among my favourite seafood.
Eric Asimov - New York Times
Dining and Wine
Drink and Be Merry: Wine Prices to Rise
Importers and distributors of European wines say they have essentially held the line on prices for months, even though they have had to pay more as the dollar has sunk and their own profits have eroded. Their reason? The fickle nature of wine consumers. The beer and spirits industries are built on consumer loyalty to brand names, but aside from a few successful brands like Yellow Tail and Santa Margherita, wine consumers buy for different reasons, like price.
Simply Recipes
Elise Bauer
Make Your Own Simply Recipes
Cookbook with TasteBook
Simply Recipes started as a way for me to keep track of the recipes I grew up with, and to share them with my friends and extended family. My intention all along was to print out my favorite recipes, assemble them into a binder, and give them to my sister and brothers for Christmas. Well, that never happened; the web has a way of diverting one's attention. But it may this year because the recipes of Simply Recipes are now available on TasteBook...
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Splendid Table
American Public Media
The 10th Muse
This week it's a look at the pivotal cookbooks of our time with Judith Jones, the woman who brought them to print. She didn't set out to edit cookbooks. Then she discovered Julia Child, Marcella Hazan and a clutch of other "greats." The rest is history. Judith's recipe for Frenchified Meatloaf is from her latest book, The 10th Muse: My Life in Food.
Cooks Illustrated
Current Issue
In This Issue
New York Times
Dining and Wine
Is the Entree Heading for Extinction?
Although the entree's ills were first diagnosed in the late 1990s, when the rise of small plates kicked off the tapafication of American menus, the attacks have become more serious lately. Upstarts like the snack menu are encroaching from the flank. Crudi, salumi plates and cheese boards have piled on. The appetizer, once a loyal lieutenant, is demanding more attention on menus. Side dishes and salads, fortified by seasonal ingredients and innovative preparations, are announcing their presence with new authority. But the gravest threat may be the dining public, which seems to have lost interest in big, protein-laden main dishes.
Cooking with Amy
Amy Sherman
Holiday Gift Guide - Fun Stuff
Bacon, bacon, bacon! I'm still waiting for someone to get me a gift subscription to the famous bacon-of-the-month club but in the meantime I can settle for bacon novelty gifts. Since no actual pigs were harmed, it's possible even vegetarians will like these gifts. Bacon-flavored toothpicks, bacon bandages, bacon mints. Ok, maybe not the mints.
Traveler's Lunchbox
Melissa Kronenthal
The Great (Parsi) Escape
The truly remarkable thing about the Parsis is the way their cuisine has survived intact for so long, and continues to display many reminders of its Persian heritage. The Parsis love sweet and sour flavors, for example, and like the Persians add fruits like apricots, pomegranates and dates to many of their dishes, particularly those containing meat. They also love rich foods, and cream, nuts and eggs make frequent and much-anticipated appearances (in fact, the Parsis are so crazy about eggs that apparently the rest of India jokes that Parsi cuisine is anything with an egg on top).
David Lebovitz
David Lebovitz
Humpy Madeleines
I never wanted to tackle madeleines. I thought they were something that...darn it...you just needed to eat in France. Like hamburgers and bagels, some things just don't translate cross-culturally. If you wanted a madeleine, darn it, you came to France to have one. I mean, did you ever have a bagel in Banff? Do you even know where Banff is? A few factors help these madeleines get as humpy as a Spice Girl (I said humpy...not plumpy)... I haven't tried using silicone molds, but in general, I must confess: I hate silicone molds. In spite of what they say, things stick in them and they're a pain in the derriere to clean.
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Smitten Kitchen
Deb Smitten
Chocolate Pretzel Cookies
But you know what? They're still on the bland side, and I'm not entirely sure why. Likely, they being unfairly compared to the ne plus ultra, incomparably delicious World Peace Cookies, which I have also made a batch of this week. Maybe it's the absence of brown sugar or a light, sandy texture that leaves them lacking; at the very least, they'd benefit from more sugar.
Orangette
Molly Wizenberg
The Cookie-Baking Part
In the past few years, I've come to expect it, this funny urge to produce. I've never been one for making a mess - you should have seen me tiptoe around the papier-mâché in grade-school art class - but come December, I itch to get my hands into softened butter and sticky doughs. I can't imagine, as the nights get shorter and darker and colder, not retreating into the kitchen. It's warm in there, and steamy, and it smells like cinnamon sticks and chocolate. I just like it so much.
New York Times Magazine
Style Section
The Way We Eat: White Noise
My personal theory is that the fixation on red wine with cheese is a Victorian English conceit. Dinners in which women participated were usually served with white wine, typically riesling. At the end of the meal, the men retreated to the library to drink clarets and ports with cheese, none of which were considered proper comestibles for fine ladies. But faced withthe dogmatic red-wine-with-cheese camp, I would be the last to say that whites are the only wines to drink with cheese. Robust reds can handle some sturdy cheeses, like Cheddar or Parmigiano-Reggiano, with aplomb. But when it comes to Brie, Epoisses, Livarot and most blues, there's no contest.
Tea & Cookies
Tea Austin
Grey Saturday Tea
My plans for hiking the next morning with my friend Krista got downgraded to a walk along Land's End and a visit to a tearoom when the weather remained persistently Seattle-like. Land's End is a wild bit of craggy coast that juts out beyond the Golden Gate Bridge, the southern side of the mouth that opens into the San Francisco Bay. Krista and I talk about life and work and passions and love and how you know when you've found the right place to be - be it a city or a job - and how to reconcile a love of travel and exploration with a love of home. It's an ongoing conversation we've been keeping up for about seven years now. And we go back out into the grey, warmed by tea and companionship.
101 Cookbooks
Heidi Swanson
How to Create Your Own Cookbook
TasteBook allows you to create custom, hardcover, cookbooks from the recipes you love. The physical object I was holding in my hands combined lovely design sensibility with great production quality and a level of customization that I didn't think was possible. Well, maybe I thought it was possible, but certainly not probable.TasteBook works in a way that is similar in spirit to iTunes. You are able to add, edit, and organize all your recipes, and then have them produced into custom cookbooks. If you can use iTunes - using TasteBook won't be much of a stretch. You are simply dealing with recipes instead of music files.
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