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 Chocolate & Zucchini
Clotilde Dusoulier
  
Leek and Potato Soup
Among the well-traveled recipes that propose to elope with your tastebuds to Budapest, Athens, Singapore, Colombo, Lagos, Casablanca, Bogota, or Shanghai, this one propelled me to the stove: a leek and potato soup in its simplest embodiment. Because the soup doesn't call for any artifice - it is just leeks and potatoes cooked properly - it is of course in your best interest to use the most lovingly grown vegetables you can find. I just found out that the UN have declared 2008 the International Year of the Potato, to promote this hidden treasure that feeds the hungry.
Washington Post
Food & Dining
Tastes Like Chicken
As sales have grown, so has the intrigue about these plant-based meat substitutes, which strongly resemble butcher's wares and fishermen's daily catches. For instance, uninformed diners at the Vegetable Garden in Rockville might think that the main ingredient in the Hunan beef once grazed in verdant fields. Or that the "chicken" in Java Green's ramen soup once clucked. Fake meats are masterful copycats: The "shrimp" are tinted pink and curl like apostrophes; "bacon" is marbled with white strips of yam masquerading as fat.
Passionate Cook
Johanna Wagner
Baked Mini-Potatoes with Hot-Smoked Salmon and Horseradish Crème Fraîche
Our modern take on this is not to plan any meals for that day (and I mean strictly NO shopping for it at all, not even bread or butter), but invite friends round with everybody supplying the left-overs from their feast (or what they make from it) for a pot-luck brunch. A great, new tradition is born - and much better than ending up with the foxes getting into whatever we put outside our front door and making a mess like you wouldn't believe. After all, who needs a meal when you can feast on such fantastic leftovers!
Vinography
Alder Yarrow
A Perfect Example of France's Problem
GOVERNMENT WARNING: (1) According to the Surgeon General, women should not read any text which might encourage them to enjoy a glass of wine during pregnancy because of the risk of birth defects. (2) Consumption of media related to alcoholic beverages may encourage consumption of the same, which impair your ability to drive a car or operate machinery, and may cause health problems.
Simply Recipes
Elise Bauer
Pickled Red Onions
Bean soup, liverwurst, salmon, and especially hot dogs and hamburgers would all be terrific with some pickled onions on the side. All you really need to make pickled red onions is some sliced red onion, vinegar and sugar. There's lots of leeway with the spices and herbs used. For this batch I used cinnamon, cloves, star anise, bay leaf and red pepper flakes. You could easily thrown in some ginger, swap out the chile flakes for some cumin, or allspice for the cloves.
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Splendid Table
American Public Media
Sex, Sleep, Eat, Drink, Dream
Science writer Jennifer Ackerman joins us this week for a scientific take on how our bodies use food and drink. What really controls our appetite and hunger? We'll have some answers. Jennifer's new book is Sex, Sleep, Eat, Drink, Dream: A Day in the Life of Your Body.
Cooks Illustrated
Current Issue
In This Issue
New York Times Magazine
Style Section
Eat, Memory: A Not-So-Simple Plan
And so I rolled up my sleeves and began my usual dinner-party drill: three months before the event, I phoned my mother to ask her what I should serve,... so my mother went back to Chy, and Chy went back to the drawing board. The next day, my mother called to say how about duck cassoulet, and I said one of the guests doesn't eat anything with fewer than four legs. A week later, she woke me up in the middle of the night. I got it, she said over the phone - filet sandwiches on Kaiser rolls! Yes, everybody's always going nuts for filet, I concurred, but won't the guests feel gypped if they don't get to use cutlery?
Gluten-Free Girl
Shauna James Ahern
Knowing Him Through His Home Town
There are so many ways to know a person, it seems. But I found an even deeper knowledge when we stood in the front yard of the house he once called home and looked up at the mountains of Breckenridge. The quaint buildings, the small churches, the same people walking by every day. The fingers of land cut into the green trees, tiny ant people skiing down them. The peaks of the ten mountains arching up to the sky. There is nothing like visiting the hometown of someone you love.
David Lebovitz
David Lebovitz
Monday Night Pizza
But then I realized I missed it. The place was a bit too clean and tidy. It's like something happened and sanitized France, removing a part of it that maybe was vital to it. As someone who was anxiously waiting for the ban to take effect, it felt odd to be missing that lingering smell of smoke. Maybe it's the funky side of Paris that's now a bit lacking, which the reason why many of us like Paris. I'm not sure why, but something was amiss and it may take a while to get used to it.
Serious Eats
Ed Levine
The Cartoon Kitchen: Braised Fennel
Ever try to chew and hibernate at the same time...?
by Larry Gonick
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Smitten Kitchen
Deb Smitten
Pickled Carrot Sticks
Seeing that it is a whole eleven days into aught-eight, I'm going to stagger a guess that you're sick of carrot sticks by now. But I don't want you to feel bad about it. We all hit that wall between our ambition and the reality that being good all of the time is no fun from time to time. Hey, some of us walked right past the gym last night and proceeded to go shopping instead. I'm just saying.
Orangette
Molly Wizenberg
From This Day Forth
But then - because, you know, there's always a but then - a couple of weeks ago, quite out of the blue, I had a craving for hot chocolate. You can imagine what a shock this was. I hardly even remember the last time I had hot chocolate. It was a few years ago, at least. I think it might have been when I was a student in Paris. My mother was visiting, and it was cold outside, and we went to Ladurée. We ordered a small pot of coffee and the same of hot chocolate, and when they came, on a whim, we poured them together, mixing them into our dainty cups. The result was exquisite. We felt like geniuses. The cherubs on the frescoed ceiling even smiled down kindly upon us. But despite all that, I don't think I've had hot chocolate since.
The Minimalist
Mark Bittman - New York Times
Clementines in a Blanket
Clafoutis (pronounced cla-FOO-tee) is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. So you often see clafoutis made with apples, pears and berries. Clementines make as much sense as anything, since they are much loved and readily available at this time of year. I've eaten clafoutis that were quite loose and custardy, and clafoutis that were baked until dark, well done and cakey. It's a matter of preference. Fortunately, this is such an easy dessert to make that you'll probably have ample opportunity to decide how you like it.
French Laundry at Home
Carol Blymire
Salmon "Chops" with Celery and Black Truffles
Celery sucks more. Nothing says lovin' from the kitchen like CELERY, right? Wouldn't you jump at a dinner invitation that included the word CELERY? I mean, c'mon, mmmmmm-mmmmmmm, who doesn't love CELERY? Oh yeah, me. And probably most of you. I've made a French Laundry dish with celery before, and it wasn't bad - actually, it was one of my favorite dishes thus far, but really. One dish with celery was enough. Must I suffer through another one? Apparently so. I swear, the lengths I'll go to please you rascally rabbits. Let's see, where to begin. Oh yes, with the CELERY.
101 Cookbooks
Heidi Swanson
Poached Eggs Over Rice Recipe
So, here we are in the new year and I'm happy to be getting back to basics (and possibly even the treadmill). Today I'm going to share an unassuming little rice bowl recipe, something I throw together often for lunch. It's simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg. Again, like we talked about last week it is one of those meals that fills you up without making you feel overly full, and I always feel great about an hour after I eat this.
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