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 Chocolate & Zucchini
Clotilde Dusoulier
  
Kouign Amann etc.
We interrupt this program to rant about these clunky all-Flash websites that are annoying to navigate and impossible to link to, that throw animated things in your face and unwanted sound effects in your ears, and are so difficult for the owner to maintain that the information is instantly stale. Anything's better than no website, but still, a little simplicity - not to mention humility - never did anyone any harm.
Washington Post
Food & Dining
Taco in One Hand, Remote in the Other
My weeknight drill is about throwing together something quickly after a long workday. Sound familiar? By the time I get home, I'm already hungry, and if there's not an obvious option at hand it's too easy to dial up the nearest Chinese carryout. But I would rather make something for myself that is as tasty as anything I might order in a restaurant or cook for friends. Of course, it should be simpler, and less caloric is always good. And given the couch-potato setting of choice, bonus points go to anything I can eat with my hands.
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 Oxford Companion to Wine
by Jancis Robinson
When I realized that I actually did want to know what the hell mercaptans were, and once and for all figure out how to pronounce Meritage, I went out and bought the heaviest wine book I could find. I've now owned all three editions of the Oxford Companion to Wine, and while I expect that the recently released Third Edition will be my last made from dead trees, I will continue to purchase every edition that is ever released. Why? Because it is the single most useful book on wine ever written in the English language.
Simply Recipes
Elise Bauer
Shrimp and Artichoke Pasta
Okay, pardon me in advance, but I think I've just had a Sandra Lee moment with this dish. Wait, the parsley is fresh from the garden, does that count? Let's look at the ingredients - shrimp (best to get frozen...), artichoke hearts (frozen,...), peas (frozen,...), basil pesto (not in season, but I make mine in the summer and freeze it,...), and pasta (from a box, I guess you could get fresh or make it yourself), onion greens and garlic from the farmers market, and parsley (redemption).
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Splendid Table
American Public Media
Queen of Fats
This week it's a look at the fat we hear so much about—Omega-3—and why it's gone missing from our diet. Science writer Susan Allport joins us with ideas for replacing this endangered "good" fat. She is the author of Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them.
Cooks Illustrated
Current Issue
In This Issue
New York Times
Dining and Wine
Easter Is for Baking, Too
...Even in Italy, the country with perhaps the richest and most varied Easter baking traditions, some of the pies and savory pizza rusticas are meant for a picnic, the Easter Monday outing. And these specialties are often purchased in bakeries, not made at home. During Lent, Christian families traditionally did not eat animal products, even eggs, making these foods all the more important for Easter celebrations. The cook was kept busy preparing for an Easter table laden with lamb and pork, cured meats and egg-rich dishes, often brightened with spring greens and herbs. Dessert was secondary to the indulgence of the meal.
Traveler's Lunchbox
Melissa Kronenthal
5 Things to Love about Calabria
You see, Calabrians seem to operate under the belief that the best way to prime your stomach for the subsequent onslaught of pasta, vegetables, meat and dessert is not to ease into a meal with a few palate-tickling bites, but rather to launch a full digestive assault as soon as you sit down. And that's the kind of attitude I found from many people; because inefficiency and disorganization are facts of life in southern Italy, people have a highly-developed sense of personal responsibility - since they can't rely on the system, they have to rely on each other. I don't think I've experienced this level of generosity and hospitality anywhere else, and in the end it made this trip memorable for the right reasons.
David Lebovitz
David Lebovitz
Is Paris An Airplane?
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Smitten Kitchen
Deb Smitten
Hamantaschen
So for a quick review, hamantaschen are three-cornered cookies typically filled with jams or a poppy seed paste and eaten during the Jewish holiday of Purim. Their shape is modeled after the three-corner hat purported to be worn by the holiday's villain, Haman. I always think of the holiday as kind of a Jewish Mardi Gras, replete with carnivals, costumes and a good amount of libations–a fun reprieve from the fall's more somber High Holidays.
Orangette
Molly Wizenberg
All We Ever Really Want to Do
There are many great bakers in Paris, and many great breads. But the best baguette, hands down, fingers crossed, tongue tied, you name it, was to be had at Eric Kayser. The crust was thin and crisp; the crumb was chewy, freckled with shiny air bubbles, and perfectly salty; and when you tore off one pointy end - often still warm, fresh from the oven - and bit into it, it crackled in gleeful protest. (Which, I would argue, is what anything worthwhile, or anyone, for that matter, should do when bitten.)
New York Times
Dining and Wine
The Fat Pack Wonders if the Party's Over
The journalists, bloggers, chefs and others who make up the Fat Pack combine an epicure's appreciation for skillful cooking with a glutton's bottomless-pit approach. Cramming more than three meals into a day, once the last resort of a food critic on deadline, has become a way of life. If the meals center on meat, so much the better. Even to those who have been in the game long enough to have seen more than a few cycles of food and diet fads, the Fat Pack culture is a shock.
French Laundry at Home
Carol Blymire
Gewürztraminer-poached Moulard Duck Foie Gras with Gewürztraminer Jelly
So, when I began ordering from D'Artagnan, little did I know I'd be in for such a treat. Their web site is my favorite kind of porn. Wild boar bacon. Duck sausage. Scottish hare. All things I either love, or have been dying to try. Really. I just want to sweep them up in my arms and give them a hug until their guts burst from all my squoziness. Okay, okay, you get it. I love D'Artagnan (even though there are no umlauts in their name). Let's talk about the dish. It's a three-day process, but worth every cotton-pickin' and foie-poachin' minute.
101 Cookbooks
Heidi Swanson
Favorite Egg Recipes
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