|
 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
Score One For Buyers Who Notice
The 100-point rating scale, created by wine guru Robert Parker in the 1970s, revolutionized the wine business. It democratized it, allowing vineyards beyond the anointed French Grand Cru areas to grab the spotlight, and simplified it, allowing the average person to choose a good bottle without knowing the soil characteristics in the Medoc. Over the past 30 years, wine consumers have come to lean heavily - some say too heavily - on ratings. Many customers, retailers say, won't even consider a wine rated under 90 points. Wines at 90 points and higher are classified as "outstanding" or "excellent" by top wine magazines. But what happens if the rating that consumers see in stores is wrong?
Passionate Cook
Johanna Wagner
Viennese Nut Meringue Kisses
So I consulted Plachutta, first point of call for all things concerning Austrian cuisine, but despite a myriad of Christmas cookies and petit fours featuring in this cooking bible, nothing even approximated what Quay was looking for. So I turned to google and - like magic! - there it was. These beauties are actually called Wiener Nussbusserl (lit. Viennese nut kisses) and, as you'd expect, there's a million different ways of making them. Here's my version...
Vinography
Alder Yarrow
Merry Christmas from Vinography
I've always thought that holidays are the best time to give yourself a gift, though that may be just a convenient rationalization for retail therapy on my part. But one of the best gifts you can give yourself this holiday is to actually enjoy that nice bottle of wine that you've been saving for a good occasion. You know, the one that's just a little too expensive to justify opening on most occasions? Or the one that you've been aging for a few years in anticipation of it getting just a little bit better?
Simply Recipes
Elise Bauer
Beef Bourguignon
Beef Bourguignon is a classic French stew of cubed beef, slow cooked in red wine and broth, and served with sautéed mushrooms and pearl onions. This is a family favorite recipe, adapted from Julia Child's approach to making Beef Bourguignon. Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).
|
Splendid Table
American Public Media
Nora Ephron
Writer and Director Nora Ephron, author of the best-seller I Feel Bad About My Neck, joins us this week with observations on life and the American food scene, including a provocative take on how the duo of the birth control pill and Julia Child shaped the social history of the late 20th Century.
Cooks Illustrated
Current Issue
In This Issue
Eric Asimov - New York Times
Dining and Wine
A Low Profile, and a Price to Match
May I suggest an excellent alternative? Pinot gris, from Oregon. Oregon pinot gris is one of the least-talked-about, best-value wines on the market today. Certainly you won't hear much about it from Oregon wine producers, who don't want to talk about anything but their precious pinot noir, which they can sell for much more money and which brings much more luster.
Traveler's Lunchbox
Melissa Kronenthal
What They Don't Teach in Foodwriting 101
(and Finally, a Fruitcake to Love)
I've been dumping a lot of unfair abuse on fruitcake lately, but now I'm standing here with foot planted firmly in mouth because I have found the fruitcake that all other fruitcakes aspire to be. No really, this is THE ONE, the fruitcake of my dreams. The secret, I'll have you know, is something I'll bet you've probably never seen in a fruitcake before. You see those little jet-black bits poking out here and there among the pistachios and apricots and other usual suspects? Those are olives, my friends, olives, and they are what take this cake from good to sublime.
Serious Eats
Ed Levine
The Cartoon Kitchen: Oranges Campari
Stretching the Limits...
by Larry Gonick
|
Smitten Kitchen
Deb Smitten
Robert Linxe's Chocolate Truffles
So, this is the point in the story where I am supposed to run home and make them the very next day, but this doesn't happen for two reasons: one, she said that she'd made them, but it had been the kind of endeavor where you end up with chocolate from the floor to the ceiling and two, it involved these: And latex gloves are scary. They are not very difficult and unlike many other famed recipes that never taste at home they way they do when cooked by the recipe's creator, they taste precisely like the original goods - a mildly bitter soft truffle encased in the thinnest, flakiest, most barely-there shell of hard chocolate and dusted heavily in unsweetened cocoa.
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.
New York Times Magazine
Style Section
The Liberated Chef
Bracken had the nerve to say then what so many women felt: They liked cooking fine, as long as they didn't have to cook all the time. There was scant takeout in postwar America, no prepared foods, certainly no men rushing home from the office to don an apron and help out. The job of a wife and mother was to put food on the table, three times a day, seven days a week. And not just like it - live for it. Because of her book's title ("The I Hate to Cook Book"), it was easy to gloss over the fact that Bracken was actually an accomplished cook.
French Laundry at Home
Carol Blymire
Roquefort Trifle with French Butter Pear Relish
I'm a little sad today. This was the last cheese dish I made as part of French Laundry at Home. Let us bow our heads for a moment of silence. > urp < Sorry 'bout that, but I'm still burping up Roquefort from this dish, and loving every minute of it. And, while I'm sad that this is the last cheese dish in the book, I'm elated that I finally made a dacquoise that didn't look like turdis caninus. Here we go...
101 Cookbooks
Heidi Swanson
Raspberry Mega Scones Recipe
I'm sure many of you will agree, a good scone recipe is an incredibly useful thing to have - crumbly sweet scones in the morning, savory scones dunked in soup later in the day. They're hard to beat. And while I'm sure plenty of you have baked scones, I'm betting very few of you have delved in the realm of the mega scone. This is a recipe that came out of being one part lazy, and one part determined to come up with something just a little bit different.
|
Site Home | 
Parent Site Home ] [ A-Z ] Search Google Torte for A-Z at Site
