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 Chocolate & Zucchini
Clotilde Dusoulier
  
Clotilde's Edible Adventures in Paris
...everything from neo bistros and salons de thé to bakeries, outdoor markets, wine shops, and much, much more, as they say - plus all you need to know to navigate the City of Light and Good Food, plus a dozen recipes. ...and although it is hardly surprising for a young mother to fawn over her newborn, I am particularly pleased with how this book turned out - the way it fits snugly in my hands, the slight grain of the cover, the chic layout, the color photos, and the rounded corners (rounded corners! you know you love them!). So pleased, in fact, that I've been tempted to keep a copy under my pillow...
Washington Post
Food & Dining
The State of the Cake
Massachusetts has its Boston cream pie, South Dakota has its kuchen, and if O'Malley signs, Maryland's official dessert will be the Smith Island cake. No one is sure when the women of Smith started baking cakes composed of pancake-thin layers, sparingly covering the tiers with, most commonly, chocolate icing. Some say the cakes originally had as few as four layers; today the usual number is from eight to 10. Over the years, the cakes have grown higher and higher, even as the bounty of seafood in the bay declined from decades of increased pollution and overfishing.
Passionate Cook
Johanna Wagner
Very Nutty Home-made Granola
More often than not, I use porridge oats as a base, but there's a lot of variety out there even in oats - every grain imaginable comes as flakes at the moment, so use spelt, barley, rye, or, like I do here, a four-grain mix. Then I add seeds and nuts: sesame, linseed, coconut, pumpkin seeds, pine nuts, pistachios, pecans - whatever I have at hand. And I sprinkle over a good measure of berries (goji, acai, blueberries, cranberries etc) or dried fruit. Moisten up with some apple juice, a tiny bit of honey and some oil, you can season this with any spices you like, but cinnamon and cardamom are my favourites.
Vinography
Alder Yarrow
Wine Critics are Parasites,
But That Doesn't Mean We Can Be Bought
Parasite. Noun. 1: a person who exploits the hospitality of the rich and earns welcome by flattery 2: an organism living in, with, or on another organism in parasitism (in which one benefits at the expense of the other, without killing it) 3: something that resembles a biological parasite in dependence on something else for existence or support without making a useful or adequate return. Is she right? Pretty much.
Simply Recipes
Elise Bauer
How to Cut and Prepare Prickly Pears
Known to few, the fruit of the nopales cactus (cacti with beaver tail-like paddles), are actually quite edible. Called prickly pears, these neon fruit provide delicious juice that tastes like a cross between all-natural bubblegum (if indeed there is such a thing) and watermelon.
Prickly pear juice is often used to make jam or candy, but works wonders in cocktails and used in vinaigrettes for salads.
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Splendid Table
American Public Media
The Wines of Spain
This week we're taking you to Spain, to the little known region of Galicia, just north of Portugal. The area may be best known for the pilgrim trail leading to Santiago de Compostela, where the remains of St. James are believed to be interred, but we were there for the wine. This past summer we spent a week on a bus with a group of journalists exploring the area's emerging wine region, and lived to tell you this tale!
Cooks Illustrated
Current Issue
In This Issue
New York Times Magazine
Style Section
The Way We Eat: Block Party
Terrines seem sophisticated and intimidating, but they're actually homey and only as complicated as you allow them to be. Like many things French, they're worth working through the fear factor for. Because all of the cooking is done the day before, you can affect an air of effortlessness at the table: add a salad, bread and wine, and you have a solidly impressive lunch or first course. ...eating terrines made from all manner of meat, innards and scraps, a kind of ratatouille of the flesh. Some meat terrines are not for the faint of fat, incorporating rich cuts of pork or duck with livers, feet and other bits; strips of bacon or caul fat are traditionally used to line the mold. Such terrines are well suited to adherents of the nose-to-tail, no-waste philosophy.
Traveler's Lunchbox
Melissa Kronenthal
Zen and the Art of Mandarin Jam
The problem, you see, is that I have this tendency to latch on to a particular fruit in season, and not let go until I'm dragged, kicking and screaming, to the next one. Last summer it happened with nectarines and greengage plums, the withdrawal from which - when my supplies finally dried up - I wasn't entirely sure I was going to survive. The summer before it was flats of enormous local raspberries. The fall before that, it was soft-as-marshmallow figs from Turkey. And currently it's mandarins, which I began eating tentatively last December when the first cheerful orbs from Spain and Cyprus hit the shelves, and which now I'm consuming so voraciously that they're competing with things like cheese and olive oil to occupy the biggest slice of my daily caloric pie-chart.
David Lebovitz
David Lebovitz
My Killer App Candied Peanut Recipe
I love these peanuts! Not only are they absolutely scrumptious and the easiest candy you can make, but if you keep a sack of raw almonds or peanuts on hand, you can make them in about 10 minutes. Tied into a little sack, they're a great hostess gift in lieu of a bottle of wine (and cheaper!), and I serve them often as a cocktail snack, or after dinner, in a bowl for everyone to dig into. A handful chopped and sprinkled over a spinach salad or batch of cole slaw would be pretty terrific, for those looking for savory apps. And at the risk of infuriating any purists, topping a bowl of Asian noodles. And once you tilt out your first batch of candied peanuts, you'll beam with pride like the accomplished candymaker that you've just become.
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Smitten Kitchen
Deb Smitten
Almond Cake with Strawberry-Rhubarb Compote
But even if it doesn't, I think you'll fall in love: the cake is intensely flavored but remarkably simple–six ingredients and some decoration on top. The strawberry-rhubarb compote is fantastic; easy to make and a perfect balance to the sweetness of the almond paste base. You'll have a bit of extra, perfect for cottage cheese, ice cream, pound or angel food cake, or, you know, your spoon. Oh come on, you know you're gonna.
Orangette
Molly Wizenberg
That Easy
It's hard to know what to say about soup. I mean, it's soup. It's a liquid, sort of, but it's eaten with a spoon. It's not a steak, or chocolate, or fancy cheese, or an ice cream sundae. It's what people eat when they're sick or miserable or old, wearing dentures that clack like sad, weary castanets. Soup is a hard sell. But if I could, I would eat it every day. Before I say anything else, I feel that I should warn you about the photograph that follows. It's just my lunch, and it's not scary, per se, but as soups go, it looks pretty intense. In fact, if I stare at it long enough, I start to worry that the Swamp Thing might surface at any second, leap out of the bowl, and come after me with the pointy end of that spoon.
New York Times
Dining and Wine
Environmental Cost of Shipping Groceries Around the World
Cod caught off Norway is shipped to China to be turned into filets, then shipped back to Norway for sale. Argentine lemons fill supermarket shelves on the Citrus Coast of Spain, as local lemons rot on the ground. Half of Europe's peas are grown and packaged in Kenya. But the movable feast comes at a cost: pollution - especially carbon dioxide, the main global warming gas - from transporting the food. Under longstanding trade agreements, fuel for international freight carried by sea and air is not taxed. Now, many economists, environmental advocates and politicians say it is time to make shippers and shoppers pay for the pollution, through taxes or other measures.
French Laundry at Home
Carol Blymire
French Laundry at Home Extra:
Trussing and Roasting a Chicken
I was struck by this interview because here was this guy who claimed to be a chef, but who also claimed the best way to cook a chicken is to "tusk it." As I listened to it, I almost began to second-guess myself and what I know about cooking because this is a reputable radio program, and I cannot believe the producers would allow a line like, "I tusk it - I tie it with butcher's twine" to be on the air. Go ahead and listen to the podcast - I lost count how many times that nitwit talked about "tusking" a chicken before I blurted out loud, "No, you dumbass. You truss it. You don't tusk it."
101 Cookbooks
Heidi Swanson
Spring Ragout Recipe
The basic idea is this - take fava beans, fresh green peas, and skinny green asparagus stems and cook until bright and vibrant - barely any time at all. Finish them off with the smallest splash of cream, a hint of lemon zest, and a dusting of freshly grated cheese. I'll be the first to say a recipe like this really shines when you use farmer's market fresh favas and peas - but I recognize that not everyone has the time (or inclination) to sit around double shelling fava beans. Never mind the fact that some of you are still snowed in ;)
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