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 Chocolate & Zucchini
Clotilde Dusoulier
  
On Fresh Peas, and How to Shell Them
Eventually I discovered that if I tore the stem end and pulled the string down along the pod, it acted like a pull tab to open envelope. The pod surrendered, and I was able to open it easily and free the peas with a run of the thumb. But there is a trick: the trick is to look closely and notice that a pea pod is not as symetric as it seems. The two seams are not alike: one is a slight indentation, the other a slight ridge, and the stem end cranes its neck towards the ridged side. For optimal results, you should tear the stem backwards and pull it down along the indented side.
Washington Post
Food & Dining
To Grill It Just Right, Go Easy on the Toppings
I've already experienced all the charred crusts and unmelted cheese on your behalf and have perfected a method that is about as complicated as grilling a burger: Yes, it's a little work, but, no, it's not hard. The dawn of grilling season makes this the right time to add pizza to your arsenal. The real trick is, not surprisingly, the grilling itself. Once you start a baked pie cooking, the task is all but complete, but with a grilled pizza, that's when your real work commences. I sort my technique into three parts: sear, top and cook (covered).
Passionate Cook
Johanna Wagner
Mojito Cheesecakes
Of course, I am a bit of a light-weight and drink them very weak, but that doesn't distract from the flavour too much and the pleasure lasts for longer. In fact, this incarnation of mojitos in cheesecake format can do entirely without the alcohol... I found them in an issue of delicious magazine and there's a fabulous line-up of summer recipes by Tom Aikens - sticky pork ribs, tuna teriyaki burgers and for dessert: mojito cheesecake. What a wonderful grown-up menu for a garden party!
Vinography
Alder Yarrow
What Happens to All Those Wine Samples?
I generally taste the wine in batches, grouping like varietals together so as to get a better comparative feeling for the wines I'm tasting. There was a time when at the end of tasting thirty or forty wines, the best bottle or two would get recorked and go in the fridge for Ruth and I to enjoy with dinner, and the rest would literally go down the drain and the bottles would be pitched into the recycle bin on the curb (and usually to be removed late at night by the roving homeless in my neighborhood).
Simply Recipes
Elise Bauer
Rosemary Lemon Rhubarb Spritzer
The combination really is outrageously good, though sadly, I seriously doubt that I can convince you of it, without actually feeding it to you myself. If you are adventurous, like rhubarb, and like rosemary, I urge you to try this concoction. Perhaps a "pink princess" would be fitting? The following recipe would make a great punch for a bridesmaid shower. Or a birthday gathering of 6 year old girls in princess outfits.
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Splendid Table
American Public Media
The Cork Controversy
It's a look at cork taint and the controversy it's creating in the wine world with George Taber, author of To Cork or Not to Cork: Tradition, Romance, Science and the Battle for the Wine Bottle. Hot-dog obsessed Michael Stern has found wiener excellence at Ted's Hot Dogs in Tonawanda, New York. Wine Spectator's Matt Kramer wants us to give more respect to Riesling, Gourmet magazine's John Willoughby has tips for cooking school vacations, and Scott Huler examines the ballpark mustard wars of Cleveland, Ohio.
Cooks Illustrated
Current Issue
In This Issue
New York Times Magazine
Style Section
The Way We Eat: The Supper Club
To my then-New York eye, the idea of making time during the workweek just to hang with neighbors, enveloped by good food and - let it be said - far too much wine, felt foreign and a little crazy, the same way the Pacific initially felt like the wrong ocean. But soon, like the crescent-shaped avenue we live on, the sheer predictability and endurance of First Wednesday began to feel like an embrace. The potluck has its own flow, converging with the tributaries and rivulets of neighbors' lives. In our nearly seven years on Rose Avenue, the block has been through cancer, divorce, marriage, adoption, retirement, birth, grandparenthood. The gravitational pull is such that alumni like...
Traveler's Lunchbox
Melissa Kronenthal
Second-Place Scampi
That tangle of chewy pasta, tangy with wine, slick with olive oil and hiding a treasure trove of langoustines and briny, tightly-curled shrimp in its folds, was not only in a class by itself, but an entire galaxy. It was salty and garlicky and tasted like I would imagine seafood-flavored crack might taste, if they ever invented such a thing. It was nothing extravagant, nothing novel or daring - it was just perfect in every way. I sat there dumbfounded, almost unable to speak, suddenly oblivious to the draft from the door and the roar of the drunk sailors in the room behind us - and, for that matter, my poor sulking husband, whose risotto tasted like chalk by comparison and who has still not forgiven me for talking him into ordering it.
David Lebovitz
David Lebovitz
Jamie Oliver Makes Me Sick, etc...
Whenever you approach someone, realize that you're bothering them. Whenever someone approaches you, act like they're bothering you.
It's a fine line and there's a little dance you do in shops when you need assistance. First, you have to bother them, so they have to act bothered back. Then if they ask you a follow-up question, you need to act bothered back. Most of the time, even more so than they looked when you bothered them. You don't want them to think you're more important than they are, do you? So then they think that you being bothered by them is more important than them being bothered by you. Got that?
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Smitten Kitchen
Deb Smitten
Molly's Dry-Rubbed Ribs
There is only one way to do right by pork: cover it with a simple, spicy-sweet dry rub. Let it sit for a while. Slowly cook it in smoky, indirect heat, using a wood fire or natural charcoal, until the meat is tender enough to melt in your mouth. Then go hawg wild. It's best to enjoy the meat without any sauce, at least at first. Sometimes, if I am in the mood, I will add a hot pepper vinegar to my pulled pork, but only after I eat some of it unsauced. I never add any sauce to ribs.
Orangette
Molly Wizenberg
Something More Exciting
Also, I am boring. Last week, Brandon and I had an argument over vanilla extract. When you argue with your husband over baking ingredients, you are a very boring person. This week, if we argue, I hope it's over something more exciting, like bank robbery, or politics, or lace underwear, or who gets the last drop of gin from the cocktail shaker. I am not ordinarily much of a mixed-drinks person. I am mainly a wine, beer, and occasional gin-and-tonic kind of girl. But I have found my Summer Drink of 2008, and it is called a Gordon's Cup.
New York Times
Dining and Wine
A Tiny Fruit That Tricks the Tongue
They were among 40 or so people who were tasting under the influence of a small red berry called miracle fruit at a rooftop party in Long Island City, Queens, last Friday night. The berry rewires the way the palate perceives sour flavors for an hour or so, rendering lemons as sweet as candy. The miracle fruit, Synsepalum dulcificum, is native to West Africa and has been known to Westerners since the 18th century. The cause of the reaction is a protein called miraculin, which binds with the taste buds and acts as a sweetness inducer when it comes in contact with acids,...
French Laundry at Home
Carol Blymire
"Head to Toe" - Part Two (Pig's Head)
This was incredibly difficult, time-consuming, and honestly, really gross. the worst part was when... no, I can't tell you this.... can I? No..... wait..... yes, I have to. I was going to spare you this particularly gory detail, but I just can't: I had to reposition the pig's head at one point to get a better grasp on it while I was cutting the meat off the head, and accidentally jammed my thumb through one of the eye sockets. With the eye still in it. No, I wasn't wearing gloves. Yes, I'll wait while you run to the bathroom to throw up.
101 Cookbooks
Heidi Swanson
Heavenly Pie Recipe
The black bean brownies were an unexpected hit, so I thought I'd throw another quirky recipe in your direction. I made it, we ate it, and subjected everyone who had a slice to the "guess what's in it" game. Imagine a honey-sweetened graham cracker crust filled with a cream cheese chocolate filling. Sounds pretty typical, but here's where it gets interesting. The recipe calls for equal parts tofu and cream cheese in the filling. This combination creates a decadent, mousse-like texture that's also a breeze to cut into precision slices. It wasn't overly sweet, and the buttery crust played off the light chocolate flavor beautifully.
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