|
 Chocolate & Zucchini
Clotilde Dusoulier
  
Italian Cornmeal Cookies
Crumiri, sometimes spelled krumiri, are traditional Italian cookies that hail from the Piedmont region. The origin of the name is hazy: crumiro means strikebreaker, so that can't be it, and while some say the cookies were named after a Tunisian liqueur called Krumiro (or Krumiria, presumably like the Maghreb region) that the baker - inventor liked to swill, the Internet knows nothing about this mysterious beverage. No matter.
Washington Post
Food & Dining
On Capitol Hill, A Vote for Edibility
and the Environment
Since members departed for the winter recess, the old salad bar was swapped for one made of sustainable materials, "green" signs were installed and entrees such as mystery meatloaf and mashed potatoes disappeared, replaced by crispy chicken with goat cheese and spinach and a "panzanella" station, where staffers can build a salad of marinated figs, prosciutto and feta cheese. The changes are part of the larger Green the Capitol project that aims to make the House carbon neutral by the end of the session.
Passionate Cook
Johanna Wagner
Blue Cheese, Apple & Chestnut Verrine
My teenage daughter is more or less a vegetarian, although she will have the occasional pork coming from a farmer round the corner from my parents' which ensures gentle, organic farming - if someone told me that he kills his animal by caressing them, I would believe them. But I digress. I settled on layers of blue cheese & mascarpone and stewed apple & chestnut, topped with caramelised pecan nuts with a hint of cayenne pepper. This may not be the most clever verrine ever, but a perfect starter for vegetarians and fussy eaters alike - what's not to like about cheese, apple and nuts?
The Pour
Eric Asimov - New York Times
Hangover
Oooh, I don't like this feeling. I hate it. I can't remember the last time I felt this way. It's Thursday morning. I didn't drink that much last night. I really didn't. And I took the usual precautions. I drank plenty of water, all day long. I ate, a lot, at both lunch and dinner. This is most unexpected. It's, it's unprofessional? No, but maybe it's an occupational hazard. Lunch was great, at a midtown restaurant with an exceptional wine list. I was going to write about that wine list - and I will, soon. Now, I can't even think about it.
Simply Recipes
Elise Bauer
7 Layer Bean Dip
Refried beans should not be eaten cold. There, I've said it. I don't usually put my foot down about food preferences, but cold refried beans are about as appealing as a cold hamburger. This is why I make 7-layer dip starting with a layer of hot refried beans. Shredded cheese is added directly to the top of the beans so it melts from the heat of the beans. Then the layers of tomato, avocado, olives, and chilies, onions (mostly room temp) are added. The only cold part of the dip is the topping of sour cream (or crema Mexicana).
|
Splendid Table
American Public Media
Veganomicon
This week we're cooking and eating the vegan way with our guest Isa Chandra Moskowitz, author of Veganomicon: The Ultimate Vegan Cookbook. It's less about tofu and more about dynamite vegetables and inventive cooking. Her recipe for Asparagus Quiche with Tomatoes and Tarragon is a delicious introduction.
Cooks Illustrated
Current Issue
In This Issue
New York Times
Dining and Wine
Chefs' New Goal: Looking Dinner in the Eye
Last Friday, in front of 4 million television viewers and a studio audience, the chef Jamie Oliver killed a chicken. Having recently obtained a United Kingdom slaughterman's license, Mr. Oliver staged a "gala dinner," in fact a kind of avian snuff film, to awaken British consumers to the high costs of cheap chicken. "A chicken is a living thing, an animal with a life cycle, and we shouldn't expect it will cost less than a pint of beer in a pub."
Gluten-Free Girl
Shauna James Ahern
Misbegotten Vegetables
"I'm going to eat up my vegetables.
I can't get enough of vegetables.
I love you most of all,
My favorite vegetables."
The Beach Boys, Smiley Smile
Traveler's Lunchbox
Melissa Kronenthal
Chorizo-Chestnut Soup, No D-Word in Sight
And to counter our holiday yin, whose highlights this year included meter-long bratwursts, zwiebelkuchen, glühwein, raclette, fondue, daily breakfasts of croissants piled high with every kind of meat, cheese and jam under the sun, mid-afternoon trysts with coffee and cake, and near-nightly 'snacks' of Turkish lahmacun and döner kebabs in the early hours after yet another alcohol-fueled reunion with long-lost friends, there now exists a drastic need for some yang.
David Lebovitz
David Lebovitz
Au Revoir, Carte Orange...
Bienvenue Navigo Decouverte!
There's photo machines in some of the métro stations, but I strongly urge guests to bring a stamp-sized photo from home where you're presumably more sane (ie; not traveling) since the machines require correct change, may be confusing, and sometimes don't work. (If you press the wrong button, you might get a 10-inch close up of your nostrils.)
|
Smitten Kitchen
Deb Smitten
Fried Chicken
Eventually we worked out the differential between my cheapo thermometer and the actual temperature (75 degrees, people! let this be a lesson to me for buying a cheap thermometer. Also, for those of you who asked, it probably explains just maybe why my caramel was so much thicker than everyone else's a few weeks ago on that caramel cake.), and the fried chicken was on.
Orangette
Molly Wizenberg
Like a Charm
At least we have parsley. That's all I can say. Our little herb-and-arugula garden beside the house has pretty much gone kaput, but the Italian parsley, it lives on. It's going gangbusters, actually. It's nearly three feet tall and almost as bushy as my father's beard in an old photo I have in the basement, taken in the mid-'60s, during what I like to call his "Cuban revolutionary" facial hair phase. It may be the middle of winter, but by god, we still have parsley. Which means we can make pesto. Or a variation on pesto, at least.
New York Times Magazine
Style Section
Recipe Redux 1989:
Potato, Shiitake and Brie Gratin
With Stichelton and Garrotxa now at our fingertips, it's hard to remember why we were all once so smitten with Brie. In France you can find handsome specimens of Brie de Meaux, with downy rinds and buttery centers. But here, the cow's-milk cheese tends to resemble silicone grouting. Which may explain why in the 1980s we were quick to wrap it in puff pastry and bake it. Everything goes down easier melted and warm, chased by a river of wine. But Brie was an important gateway food. It let us know that cheese could be soft and gooey, that there was such a thing as a rind and that cheese was not a means to an end (a layer of a sandwich, a topping on a burger) but an end in itself.
French Laundry at Home
Carol Blymire
Venison Chop with Pan-Roasted
Butternut Squash and Braised Shallots
I grew up in South Central Pennsylvania in a little town not far from the Susquehanna River, and within spitting distance of the Amish country. Not that the Amish are big spitters. Neither were we. It's just a colloquialism. Nevermind. Soooooooo, when I was in high school, no one would show up to class the Monday after Thanksgiving because it was the first day of hunting season. Seriously.
101 Cookbooks
Heidi Swanson
Rustic Cabbage Soup Recipe
Every few weeks I get in my car, cash in pocket, and drive to a pre-determined location. This is where I meet my dealer. I turn over a wad of greenbacks and she hands off a huge bag of the good stuff. Most of the time I don't really know exactly what I'm paying for. I scurry back to my car, drop the booty in the trunk, peel back the plastic and peer inside. If I'm lucky a neighborhood streetlight will be nearby to illuminate the contents of the bag. This time of year I might see the eyes of impossibly petite potatoes peering back at me, they could be nestled alongside a kaleidoscope of vibrantly colored carrots, or shouldered up against a of pile of parsnips. It's a mystery box, and $25 gets me something like twenty pounds of meticulously grown delights...
|
Site Home | 
Parent Site Home ] [ A-Z ] Search Google Torte for A-Z at Site
