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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
Which Wine Drinker Are You?
If it becomes widely accepted, Hanni's system could upend the way we think, judge, even talk about wine. Instead of 100-point scales or talk of "grassy," "gooseberry" notes - wine descriptors that Hanni says can become "insufferable" mumbo jumbo - drinkers would need only to understand what makes up a perfect score or pleasant flavor for them. That can vary widely depending on physiology, sex and personal experience. At a 2006 pinot noir judging in San Francisco, the female judges' first choice came in 35th out of 40 among the men. The men's first choice came in 35th out of 40 for the women. (Women are much more likely than men to be sensitive or hypersensitive tasters, though sex isn't a determining factor.)
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
The Magic of Wine Aromas
Just exactly what happens when that little molecule, natural or synthetic, floats up the nose, researchers have been clarifying over time. The nature of taste and aroma sensation, and in particular how our brains process these sensations (pure biochemical stimulus) and turn them into perceptions (conscious and unconscious processing, like "hey, do you smell pizza?") , however, continues to be one of the most complicated and thorny aspects of modern neuroscience.
Simply Recipes
Elise Bauer
Irish Lamb Stew with a Twist
Traditionally, Irish stew is made with mature lamb (year old) or mutton, potatoes, onions, and water, and is simply cooked low and slow. Where we make embellishments with this recipe is that we work with lamb shoulder, the meat is browned first, in bacon fat, and carrots, bacon, and thyme are all added. All of these steps are to bring a richer flavor to the stew.
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Splendid Table
American Public Media
Climbing the Mango Trees
This week it's a story of growing up in Delhi, told by Indian food authority and actress Madhur Jaffrey. She came of age at a wrenching time in India's history, in a large family both privileged and conflicted. It's all evoked through Madhur's taste memories and chronicled in her new book, Climbing the Mango Trees: A Memoir of a Childhood in India.
Cooks Illustrated
Current Issue
In This Issue
Traveler's Lunchbox
Melissa Kronenthal
5 Things to Love about Calabria
Calabria, in case you don't know, is the region at the 'toe' of the Italian boot and was historically one of the poorest regions of Italy. Today it's most famous for two things - one, for being the ancestral home of millions of immigrants abroad, particularly in North America, and two, for the 'Ndrangeta, one of the richest and most ruthless mafias in the world. If you ask me, though, what it should rather be famous for is being a friendly, beautiful, fascinating and extremely delicious land - and one I would not hesitate to return to in a heartbeat.
David Lebovitz
David Lebovitz
Candied Bacon Ice Cream
Who doesn't like bacon and eggs? Ok, maybe vegans. And folks who are kosher. And people who don't eat eggs. Or those who don't like bacon. But I'm not sure that's possible. (I have a great bacon joke, but it's not 'pc', so I'd better keep it to myself.) I'm a big fan of both bacon and the beautiful, bright-orange yolked eggs we get in France, so why confine them to breakfast? I was pretty sure Candied Bacon Ice Cream would work. I mean, it's got salt. It's got smoke. So why not candy it?
La Tartine Gourmande
Béatrice Peltre
A Slice of Spring
I moved on and tried to finish my shopping trip, but the sight of the bright juicy fruit kept coming back to me, making me forget other things to buy. Well, it would not be that bad, would it? See, I didn't believe that someone would blame me for buying a little box of deliciously summery looking red currants and a few sticks of rhubarb. They were guaranteed to bring a beam of sunshine in the kitchen...Forget about reason!
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Smitten Kitchen
Deb Smitten
Roasted Acorn Squash and Gorgonzola Pizza
All right, this is just not pizza. I mean, maybe it is pizza-like or pizza-esque or even pizza-ish, but I have a terrifically hard time calling it pizza. In fact, when I saw Giada DeLaurentis make this on her Food Network show last weekend (I seem to have broken a seal with her, no?) all I could think was "that's not pizza!" and then hmm, that would be a fun Sunday night dinner. So, I did the only rational thing: I decided to not call it pizza. In fact, as soon as I started to think of this as a flat bread, an open panini or an assembly of some of my favorite things, the deliciousness near-overwhelmed me.
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.
The Minimalist
Mark Bittman - New York Times
Sauté and Sauce, Green and Greener
Pepitas? Tomatillos? Poblanos? These are wonderful ingredients with distinctive flavors, unusual in the kitchens of most Americans. Plus, with cilantro, lime, parsley and oregano, it's quite green - literally, not politically. ...the poblano, the standard chili in Mexico and much of the Southwest (far more common, at least traditionally, than bell peppers). Dark green, shaped like a slender bell, and very slightly hot, these are if anything more useful than bell peppers for their deeper, richer flavor. They are also wonderful when combined with bell peppers. It's not exactly Irish, but you won't find a greener dish anywhere.
French Laundry at Home
Carol Blymire
"Pineapple Chop" - Oven-Roasted Maui
Pineapple with Fried Pastry Cream and
Whipped Crème Fraîche
Marrakech. Essaouira. Cairo. Paris. London. New Orleans. Boise. Rotterdam. Los Angeles. Singapore. Hong Kong. Tokyo. Pennsylvania. Montreal. Portland. Stone Harbor. If you blindfolded me, put me on a plane and knocked me out so I had no sense of how long I'd traveled, I could probably identify where we'd landed by smell alone. One of the most distinct scent-travel memories I have is Maui.
101 Cookbooks
Heidi Swanson
Yellow Split Pea Soup Recipe
Over the past month yellow split peas have become a frequent go-to ingredient for me. Ingredients fall in and out of favor around here and past darlings have included staples like black lentils, farro, mesquite flour, ruby grapefruit olive oil and toasted hazelnuts. But somehow, until now, the charms of the yellow split pea have eluded me. It's a simple split pea soup base, but I topped this soup with a tzatziki-inspired yogurt dollop, a touch of mint, a spoonful of oily, finely chopped black olives, and a drizzle of olive oil. Healthy, beautifully textured, and colorful - it makes for a terrific lunch.
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