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 Chocolate & Zucchini
Clotilde Dusoulier
  
Coconut Macaroons
Incidentally, this recipe is a twinkling godsend if you still haven't gotten around to baking those elaborate food gifts you ambitioned to give out (congratulations! you're human!). It's quick, it's painless, and it's effective: who doesn't love a good coconut macaroon, except party-poopers who don't deserve them anyway? And if you have a few minutes to spare during this fun-filled time of year, you can half-dip your rochers in bittersweet chocolate.
Washington Post
Food & Dining
The Last Package Always Keeps Me Guessing
No sooner is the pudding tin set in the pot than the second-guessing begins: Did I wrap the mold in enough layers of wax paper to keep water from seeping in? Later on, I check and check back again: Is there enough water? As with most baked treats, there is precision in the process. If the mold isn't watertight, extra moisture can invade the batter and create a soggy mess. If the hot-water bath boils away, the pudding can burn and turn into a dry lump, the culinary equivalent of coal in one's stocking. Let's just say both situations have provided learning opportunities for me.
Passionate Cook
Johanna Wagner
Yule Log - Būche de Noėl
I have been seeing those fabulously chocolatey Yule Logs (or Buches de Noel) for years thinking how superior and much more droolworthy they were than the dry, boring Christmas Stollen that was traditional back home... the latter was the one thing we'd get every Christmas only to bring it home and throw it in the bin. Of course, nothing like that is going to happen with this little number! I have pretty much copied it straight from the instructions, except for adding cocoa powder to everything...
The Minimalist
Mark Bittman - New York Times
101 Simple Appetizers in 20 Minutes or Less
Simply Recipes
Elise Bauer
Aztec Chocolate Bark
Chocolate was brought to Europe by the conquistadores, who were introduced to it by the Aztecs in what is now modern day Mexico. Prized by the Aztecs, the cacao was ground into a drink and flavored with chili, cinnamon, and honey. "Xocolatl" was often served during important ceremonies and was thought to improve one's stamina and help fight fatigue. While not an exact recipe, the flavor echoes from those earlier and exotic times. This chocolate bark is studded with toasted pumpkin seeds, ancho chili, cinnamon, and cayenne pepper creating a nutty, seasonal, and spicy treat.
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Splendid Table
American Public Media
Happy Holidays!
We'll talk partying with England's saucy culinary iconoclast, Nigella Lawson. She's got a collection of short cuts and wise counsel for bringing people together, including her recipes for Seafood Pot and Hokey Pokey. Nigella's new book is Nigella Express: 130 Recipes for Good Food, Fast.
Cooks Illustrated
Current Issue
In This Issue
New York Times
Dining and Wine
In the Kitchen of Long Ago, With Grandma
Every season I plow through cooking magazines, quiz friends about their baking plans and frantically upend a greasy manila recipe folder for the instructions for the chocolate gingersnaps that require more chopping than the average mirepoix. This year I reconsidered the cookies of my youth, baked each Christmas by my grandmother. I had neglected those recipes in recent years, just as I had tossed aside her copper Jell-O molds and recipes for hot chicken salad. I had become the sort of person who puts curry paste in the Thanksgiving sweet potatoes.
Traveler's Lunchbox
Melissa Kronenthal
What They Don't Teach in Foodwriting 101
(and Finally, a Fruitcake to Love)
But it all worked out in the end - I got enough for the article, and I even snagged a few fantastic new recipes in the bargain. I can't say I left a very convincing impression as a food journalist ("Journalist? You mean that girl who puked all over our factory?") but at least I can now sound convincing when I tell people that professional food writing is not all champagne and roses (or champagne and caviar, as the case may be).
David Lebovitz
David Lebovitz
5 Cooking Terms Let's Leave Behind in 2007
Sammies. I have nothing against Rachel Ray. Really. She's as cute and perky as all get-out. And she can smile non-stop for far longer than I'm capable of doing. I don't mind those other words like 'evoo' or whatever she says. But I can't get this friggin' word out of my head! It's been a couple of years now and it's really the stupidest word used in relation to food ever. I just can't shake it! Please, make those voices in my head stop...
Serious Eats
Ed Levine
The Cartoon Kitchen: Simple Chocolate Sauce
Aha! A Gourmet Tenant!
by Larry Gonick
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Smitten Kitchen
Deb Smitten
A Slice-and-Bake Cookie Palette
I knew that there are a lot of would-be bakers out there that have looked at all of the cookie recipes I have posted this week and thought, "yeah, that's great but it's just never going to happen," and I wanted to have a recipe that was just for you. The basic slice-and-bake icebox cookie that takes to a thousand variations is something that every cookeven the intimidated onesshould have in their repertoire, for several reasons...
Orangette
Molly Wizenberg
So Much Better
But better late than never, I say, because they're lovely. For one thing, they're some of the prettiest cookies I've ever seen. Shaped in the well of a teaspoon - a tad tedious, yes, but therapeutic in a way, and totally worth it - they turn out smooth and curvy, the approximate size and shape of a flattened egg. They're pale gold and flecked with toasted bits of butter, and you sandwich them with a festive sash of jam across the waistline. They're sophisticated but still approachable, eminently edible. If they were human, you'd want to pinch their cheeks and buy them a drink.
Well Fed Network
Best Food Blogs 2007
2007 Best Food Blog Award Winners
French Laundry at Home
Carol Blymire
Whole Roasted Moulard Duck Foie Gras
with Apples and Black Truffles
I don't think it's any secret that when I started cooking The French Laundry Cookbook, I was completely squicked out at the thought of deveining a foie gras. After angsting about it for months, I eventually did it and found it strangely satisfying... and now I actually look forward to it. So, when the foie arrived, it was all I could do to get through that first 24-hour soaking in milk before I could get to the deveining. I know. I'm weird. Let's just get that out of the way, shall we? Okay, moving on...
101 Cookbooks
Heidi Swanson
Pine Nut Rosemary Shortbread Recipe
Shortbread dough - a simple blend of butter, sugar, flour and salt is a wonderful canvas on which to explore different flavor combinations. This version incorporates perfectly golden, slightly chopped pine nuts and just enough rosemary and lemon zest to infuse the buttery sweet dough with their fragrance and flavor. Don't get me wrong, I love plain, simple, straight-forward shortbread cookies (ever-so-slightly over baked), but I also can't help adding a pinch of this and a dash of that to my cookie dough. I want to bake an ever so subtle lavender sea salt version at some point, I was also thinking a saffron-scented shortbread would be lovely as well.
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