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 Chocolate & Zucchini
Clotilde Dusoulier
  
Chilled Pea Pod Soup
Like all recipes that propose to use odds and ends that might, in other, less frugal kitchens, end up in the trash, this one delights me to no end - the nose-to-tail philosophy applied to the vegetable kingdom, if you will. The recipe itself is the simplest thing - an onion, some garlic, a splash of white wine, a whisper of nutmeg - yet I can't think of a more refreshing start to a late spring dinner than this army green soup, thin-textured and cool, its elusive sweetness brought out by a few drops of hot sauce.
Washington Post
Food & Dining
The Myth About Marinades
I always start with red wine: one glass for me, one for the marinade. When I am satisfied that the marinade is just right, I pour it over a couple of steaks. While the meat is marinating, I indulge in a ritual to pass the time: I count to four. One, two, three, four. That's it. And finally I can dedicate myself to the masculine cooking technique that involves the burning of eyebrows, slight smoke poisoning and the charring of meat over red-hot coals. Marinating meat is one of those mysterious fields in the world of cooking in which there are plenty of opinions and few facts; an area that many people - mostly men - claim to master but few can explain.
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
The Flavors in Wine are Yours Alone
One out of five people may not be able to perceive one of the signature flavors in tens of thousands of wines from around the world from Australian Shiraz, to Central Coast Syrah, to Cotes du Rhone. And some people who are hyper-sensitive to the compound may think some wines with elevated levels of Rotundone taste downright nasty, while the rest of us may just enjoy the spicy qualities of the same wine. Research like this makes me giggle.
Simply Recipes
Elise Bauer
Cherry Ice Cream with Chocolate Chips
There is something truly glorious about standing in the shade of a cherry tree ripe with cherries, and picking them and eating them right there on the spot. As kids we would have pit spitting contests to see how far we could make them fly. Do kids even do this any more? They've already bred the seeds out of watermelons, I sure hope they don't breed the pits out of cherries. Call me old fashioned, but I don't mind working for my food, pits, seeds and all.
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Splendid Table
American Public Media
The Cheese Nun
This week we have the story of Mother Noella Marcellino who found her calling in a Benedictine abbey and the cheese caves of France. The Stern's are at Clanton's in Vinita, OK eating chicken fried steak. Wine wit Josh Wesson introduces us to the delicious and overlooked sparkling red wines of summer. Marian Burros of The New York Times recommends sources for grass fed beef, and attorney Cameron Stracher, author of Dinner with Dad: How I Found My Way Back to the Family Table, tells the tale of what happens when a working dad takes over dinner for a year.
Cooks Illustrated
Current Issue
In This Issue
New York Times Magazine
Style Section
Recipe Redux: 1935 Ramos Gin Fizz
And mix he did, while to a growing crowd Long expounded on the fine points of the fizz and the dull points of Roosevelt's plan, calling the president "no good" and a "faker." "Why don't they hold the Democratic convention and the Communist convention together and save money?" Long asked his audience. The contemporary photo-op equivalent - Hillary Clinton dutifully slugging back beer and a shot of whiskey in Crown Point, Ind. - makes for a rather depressing contrast.
Traveler's Lunchbox
Melissa Kronenthal
Ah, Abruzzo
I was struck by the sheer number of people I met who have dedicated their lives to preserving their regional culinary traditions. Among these were Silvio Sarra who thirty-five years ago founded a consortium to revive saffron production in Navelli, which after almost dying out a century ago is now considered one of the finest in the world; Luigi Di Lello who founded the Accademia della Ventricina, an organization that regulates, promotes and protects ventricina, southern Abruzzo's ancient red pepper and fennel salami cured in pigs' bladders (much better than it sounds, I assure you); Francesca di Nisio, the passionate young woman who reclaimed her family's abandoned olive groves and now makes some of Abruzzo's finest oil; and Manuela Cozzi, whose project I particularly loved...
David Lebovitz
David Lebovitz
Pickled Sour Cherries
Actually, there were two bins of them at the stand. And one bin of sour cherries was twice the price of the other. When I asked what the difference was, the woman pointed at the more expensive ones; "These are plus belle". I've learned that the French often see things that I miss (like why my mobile phone plan at 20€ for a measly 60 minutes of talk time is a good deal), I took my chances and since they both looked exactly same to me—one wasn't prettier than the other - I bought the less-expensive ones.
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Smitten Kitchen
Deb Smitten
10 Paths to Painless Pizza-making
Yes, I know I have spent a terrific amount of time preaching the virtues of homemade, dead-easy pizza dough but you know what? Sometimes, even I get tired of eating dinner at 10:30 p.m. in the name of purist cooking pursuits. [I hope you were sitting down for that one.] Go to your local pizza shop and ask to buy a dough. In NYC, this is a cinch, of course, and the doughs run about $3 each. Once you get it home, it's ready to go. Heck, that's even faster than ordering one from that Shmomino's racket!
Orangette
Molly Wizenberg
49 Degrees
Baked pasta is, by definition, nothing fancy. It's essentially just noodles with tomato sauce - which, in all fairness, you could technically eat on their own - layered in a pan with cheese and then baked. But there's something so special about the way the cheese melts and bubbles, oozing into crevices here and there, and there's also that lovely thing that happens to the top layer, the way it gets crispy and craggy, like the corner of a brownie. When baked pasta is good, it's very good.
New York Times Magazine
Style Section
Sloe Gin Is Back, but Hold the Fizz
Mention sloe gin to most anyone under 40, and you'll usually get a blank stare; mention it to anyone over 40, and the reaction tends to be a wince followed by an epic hangover tale that tends to involve Alabama Slammers, spring break and occasionally a night in jail. Despairing of the absence of sloe gins that he'd tasted in Britain, where artisanal sloe gins are as common as limoncellos in Italy, Mr. Cecchini went so far as to make his own last year, steeping sloe-like Atlantic beach plums in gin while visiting Cape Cod. It took six months to get the flavor right. That's love. But that's tough love.
French Laundry at Home
Carol Blymire
Île Flottante: Slow-baked Meringues with Crème Anglaise and Bittersweet Chocolate
Why? Because this is the best dessert I have ever made, bar none. I highly recommend you go out and buy the book, or check it out from your library, and make this dish. Immediately. I am totally being the boss of you right now. Seriously, turn off your computer, get yer arse to the grocery store, and go make this. Oh wait. Maybe you should finish reading this post first. Yeah. But when you're done, call in sick to work, blow off any other commitments you've made and make this dessert. You won't be sorry. And, you can share it with the ones you love, or eat all six of them yourself. That's up to you. Who am I to judge?
101 Cookbooks
Heidi Swanson
Banana Chip Cookies Recipe
These decadent cookies get plenty of flavor and crunch from toasted walnuts and chopped banana chips. I have to admit, it was hard for me to resist adding even more ingredients (coconut, ground espresso, and on and on), but I fought the urge, and stopped short after the chocolate chips, oh and the wheat germ. Essentially I was on a bender in the bin section at the grocery store and these cookies were the result.
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