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 Chocolate & Zucchini
Clotilde Dusoulier
  
Super Simple Nutella Ice Cream
As the obligatory spoon test revealed (take spoonful, place on tongue, close mouth, draw spoon out, close eyes, swish, chew, swallow), this Not-ella is less sweet than its world-renowned cousin, and less eerily smooth, too. It would be unfair to describe the texture as grainy - it is not - but the tongue senses and aknowledges that real hazelnuts have given their lives for the cause.
Washington Post
Food & Dining
Just Too Much
The stream of nibbles keeps flowing. For 90 minutes, I'm held hostage as the servers drop off a tiny cone filled with lamb tartare and topped with shaved black truffle; grilled octopus set on a bed of lentils with a fan of avocado; a slender bar of foie gras accessorized with cranberry "tapenade," a button of brioche and designer sea salt; and a trio of house-made crackers. The food is mostly luscious, but the intricacies get lost in the blur. Across the table, my normally enthusiastic dining companion looks shellshocked. It's not waterboarding, but let's be frank: Torture comes in many guises.
Passionate Cook
Johanna Wagner
Scallops on Chicory, Dolcelatte and Walnut Salad
...and then you sit down and you eat one bite and then another and all of a sudden your focus is where it should be: your tastebuds (or shall I say, papillae circumvallate?). And with every mouthful you enjoy your dinner more and you almost wipe away a tear as you eat your last bite... I never thought scallops, blue cheese and thyme could form such a perfect union and the chicory is not nearly as bitter as they make you believe, now that it is at the height of its season - a wonderful dish that I will certainly serve as a starter at the next dinner party, if ever I should get my life back ;-)
Vinography
Alder Yarrow
My Life as Lawbreaker, Caught in the Crosshairs
My fellow citizens who know bullshit when they smell it, who know that there are state laws that are important (you can't kill your neighbors pets) and that there are those that just need to be ignored... And we could go on and on.... I don't know about you, but I think pretty much everything I like to do (including wearing a strapless gown every once in a while) is probably illegal in some state. So for now, I'll just have to keep breaking the law, and I hope you wine lovers will do so too. But be careful, you're caught in the crosshairs now, too.
Simply Recipes
Elise Bauer
Kumquat Salsa
Have you ever tried a kumquat? They're these little citrus fruits, like miniature oranges, not much bigger than a grape, that you can eat whole, even the seeds. You can slice them and add them to salads, or just pop them into your mouth for a quick snack. You could easily add some chopped mango or avocado to the salsa, and chop it up more finely if you wanted to use it as a dip for tortilla chips.
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Splendid Table
American Public Media
Islamic Kitchens
This week it's a look at the golden age of Islamic food and conquest with guest Charles Perry, historian of Arab cuisine. Mr. Perry tells us that prior to 1400 A.D. there were more cookbooks written in Arabic than in the rest of the world's languages combined. And the seductive food in those old books is the stuff of dreams. Mr. Perry authored the foreword to Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes.
Cooks Illustrated
Current Issue
In This Issue
New York Times Magazine
Style Section
The Way We Eat: Sap Happy
The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy - all washed down with an optional Molson. And while such meals once fueled workers gathering sap, they now also stoke a growing tourist industry based around the province's hundreds of commercial cabanes à sucre.
Traveler's Lunchbox
Melissa Kronenthal
The Little Black Dress of Dinner
...as much as I love to cook, sometimes I want to invite people over without having to spend twenty-four hours sweating into a pot of demiglace. I want to make something that's impressive and unusual, but also foolproof and affordable. I want most of the ingredients to be already sitting in my refrigerator, or at most a fifteen-minute trip to the supermarket away. Heck, I want something that I can start making twenty minutes before my guests walk in the door and still be absolutely certain it will knock their socks into orbit around Pluto.
David Lebovitz
David Lebovitz
Romantic Restaurants in Paris
Most of the time, I'm lucky if a paramour plops a falafel in my hands on the rue de Rosiers or I'm sharing a nasty bowl of stag stew with sex writers and rugby players - which someone commented made me look kinda 'horny'. And not in the way you might think. But I know there's folks out there looking for something with a little more panache. (And believe me...so am I.)
La Tartine Gourmande
Béatrice Peltre
Winter Lingers
...a bowl of vegetable soup, with buckwheat and buttermilk blinis topped with crème fraîche, smoked salmon and slices of fingerling potato and green apple. In short, a pretty good day.
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Smitten Kitchen
Deb Smitten
Big Crumb Coffee Cake
It dates back to the bakery where I worked in high school that used to fill a sheet tray with gorgeous, cinnamon and brown-sugar clustered buttery crumbs, spread a thin layer of cake doughnut batter over it and, once baked, flip it out onto a tray where it was showered with an avalanche of powdered sugar. The proportions were perfect every time: one-third cake to two-thirds of the kind of rubble that were impossible to walk by without pulling off a piece of crater-leaving telltale sign. Not that I would do a thing like that. Of course not. But I sure did think about it. Honestly, I still do.
Orangette
Molly Wizenberg
Over and Out
Let me tell you, you know it's bad when you eat cold pizza and ice cream for lunch, and you don't even enjoy it. Or when you spend two days sitting on the couch, watching nature documentaries, a mafia movie, the Oscars pre-red carpet show, the Oscars red carpet show, the Oscars, and one and a half episodes of Law & Order, and everything, every last whale flipper and pockmarked mobster and close-up of bejeweled cleavage, makes you want to cry. Needless to say, it was a full weekend.
Eric Asimov - New York Times
Dining and Wine
A Rule Just Waiting to Be Broken
In a favorite restaurant do you order the same dish each time? Do you read a favorite book over and over? So it goes with wine and food. You'll always have Paris, but sometimes you want Pago Pago. Last month she (Dorie Greenspan) reported that in two days, at two bistros, servers recommended red wine with her oysters. Mind you, this was in Paris, temple of the gastronomic verities. I know oysters and red wine sounds bizarre, but 20 years ago white wine with cheese sounded strange. Now, white wine is accepted as a delicious companion for many cheeses.
French Laundry at Home
Carol Blymire
"Surf and Turf" - Sautéed Monkfish Tail with Braised Oxtails, Salsify and Cèpes
It's amazing to me that this dish has me in such a funk that I don't even feel like doing this write-up. I actually considered just posting a photo of the finished dish with a sentence or two along the lines of, "I just don't feel like writing about this, so DEAL with it, PEOPLE." But I did not. You're welcome. I am going to make myself write about every single cotton-pickin' step in this dish, but I will not tell you why it's called "oxtail" even though it's really a cow's tail. And the reason I will not tell you is because I don't know. And I don't feel like looking it up. Stupid, rassin'-frassin' oxtails.
101 Cookbooks
Heidi Swanson
Breakfast Polenta Recipe
This breakfast polenta just edged out the do-it-youself waffle bar as my favorite crowd-pleasing brunch component. I love the idea of making a big pot, keeping it warm over a low burner (or crockpot!), and offering up a range of toppings, sweet and savory, for friends to choose from. It is creamy and comforting, and receptive to many add-in flavors and textures. For this version I served small bowls of fluffy yellow polenta topped with toasted almonds, jewel-colored dried fruits, and a drizzle of cream and honey.
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