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 Chocolate & Zucchini
Clotilde Dusoulier
  
5th Annual Menu for Hope
The funds raised will benefit the United Nations' World Food Programme and more specifically, their school feeding program in Lesotho, which provides breakfast and lunch to primary school children; we have chosen to support the same program as we did last year, for which - hang on to your bonnet - $91,188 were raised. Times are tough and uncertain and worrisome, I'll give you that, but if anything, that should make us even more inclined to give what we can to those whose life prospects are incomparably more dire.
Washington Post
Judith Weinraub - Food & Dining
Beard's Basics Work for Today
Today's readers will recognize "How to Eat Better for Less Money" as a product of its day. Recipes for molded tuna pâté or curry-in-a-hurry might startle generations raised on sushi and salsa. Then, too, ingredients Beard relied on - leg of lamb, fresh fish - have become expensive. The book also assumes basic cooking skills. But although food fashions and circumstances have changed, no one has come up with better ways to both lower food costs and put good food on the table. So, first of all, according to Beard...
Passionate Cook
Johanna Wagner
"Waiter, there's something in my... roast pork!" - an Austrian Schweinsbraten 101
The issue of what constitutes a traditional roast pork with all its trimmings is, of course, hotly debated. Some will eat it with dumplings (and there are more varieties of those than I can count on my chubby fingers), others with potatoes, some with cabbage wedges (Stöckelkraut), others with cabbage salad (Krautsalat with crispy bacon)... and although almost every region I know makes their Schweinbraten with tons of garlic (step aside, 100-clove-chicken!), the Viennese insist that the protagonist of their version should be caraway (Kuemmelbraten), with a mere hint of garlic instead.
Vinography
Alder Yarrow
Holiday Gifts for Wine Lovers:
The Only Advice You Need
I'm doing my usual thing - telling you that all the rest of the advice you're getting out there is bullshit. So don't do it. Never buy a serious wine lover a bottle of wine for a gift, at any time of the year. Let them buy it themselves. So forget about all those stupid accessories. Don't fall for the trap of buying wine books. And for Pete's sake, please don't buy any wine.
Simply Recipes
Elise Bauer
Crown Roast of Pork
Here's the deal. A crown roast of pork is nothing more than a bunch of pork rib chops nicely formed into a circle and tied up by your butcher. The butcher does most of the hard work (which is why this roast must be special ordered.) Yes there is stuffing to be made, and your butcher should give you the little paper hats that go over the exposed rib bones for the final presentation. You need a minimum of 13 ribs to tie up, and that makes for a rather compacted roast. A better size is 18-20 ribs.
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Splendid Table
American Public Media
Christmas Past and Present
This week it's a look at the holidays past and present with Chef Grant Achatz. He's garnered every award out there, including Best Chef of 2008, for the stunningly delicious and intimate food he serves at Alinea, his Chicago restaurant. His beautiful new book, appropriately titled Alinea, is a look at the creative process behind this remarkable young man and his food. For Jane and Michael Stern, it's an old-fashioned Yankee Christmas Eve. Improv cook Sally Schneider has the how-to for lush homemade chocolates, and mixologist Dale DeGroff talks the light and easy cocktail. Elegant and impressive treats once thought too daunting are now yours to make quickly and easily at home thanks to Martha Holmberg.
Cooks Illustrated
Current Issue
In This Issue
New York Times
Perdita Bucha - Dining and Wine
A Life in the Kitchen, and in the Pages
My cookbooks occupy two dining-room shelves, a jumble that documents my life better than the shoeboxes full of photographs in the cabinets below. The thing about photographs is that if you don't label them right away, you're lost. Was that Christmas 1990 or Christmas 1995? Who is that baby in the christening dress? There may even be years when you don't take photographs, but there's never a year when you don't cook something.
Traveler's Lunchbox
Melissa Kronenthal
Fudge and Falling Snow
When I was a kid, there was nothing I wanted more than a white Christmas. Not pink leg warmers, not the latest Debbie Gibson album, and not even a stonewashed denim jacket were higher on my list than waking up on Christmas morning to a world clothed in white. Year after year I went to bed on Christmas Eve praying with all my might for a meteorological miracle (after all, it happened all the time in the movies!), but sadly those balmy California skies never took pity on me, and by the time I finally did get my white Christmas - in Germany, more than a decade later - it was nice, but not nearly as heart-stoppingly wonderful as it surely would have been when I was young.
David Lebovitz
David Lebovitz
Warm Sticky Toffee Pudding
Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you're going to eat a cake smothered in creamy, sugary toffee sauce, if you don't eat it warm, you're missing out on of one life's great pleasures. I've been meaning to make Sticky Toffee Pudding for years now, almost since my high school days, which are, unfortunately, a little too far behind me. So although I'm fully-clothed, and not fraternizing with strapping young high school jocks anymore, I'm jumping around my kitchen, yelling "Sweet!" anyways.
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Smitten Kitchen
Deb Smitten
Grasshopper Brownies
So, it should come as no surprise that when she made brownies, she didn't just make any old brownies. Instead, they were three layer affairs; one chocolate, one mint and then a chocolate topping and she didn't just stop there. Nope, Grandma took an Andes Candy, divided it in half on the diagonal, and sank it like a shark fin into that chocolate and her "creme de menthe brownies" were possibly the most glamorous thing I had ever seen and my favorite brownie to eat.
Orangette
Molly Wizenberg
Look at That
Before I tasted Lisa's version, the words peppermint bark weren't even in my vocabulary. I guess I thought of it as one of those cutesy things you get in a gift basket but never eat, like tiny jars of cheese spread or plastic-encased summer sausages. Most of the time, it was simply a sheet of pallid white chocolate with crushed-up peppermint candies mixed in - or, in a slightly fancier incarnation, a layer of dark chocolate topped with a layer of white chocolate with crushed-up peppermint candies mixed in. I know this will sound like sacrilege to some, but I couldn't get excited about it.
New York Times Magazine
Amanda Hesser - Style Section
The Way We Eat: Tough Cookie
Yet Scardina, who at 79 regularly stays up until 3 a.m. baking and knitting and whatnot, couldn't understand why I'd want to write about her and the 500 or so dozen cookies she bakes, packages and gives out to a lucky 85 people every Christmas - a tradition she started back in 1951. After much sweet-talking, she finally relented, but then there was the issue of photographs. None of her would be allowed, and none could be taken while she baked. "I can't compromise the quality of my cookies by accommodating a photographer," she said. Yes, ma'am.
Alinea at Home
Carol Blymire
Transparency of Manchego Cheese
The good thing about making this dish? It's really easy, all the ingredients are readily available, and there's one particular element of the dish that is so freakin' delicious it will make your toes curl. The bad thing about making this dish? I spent most of the day walking around the house channeling my inner Beavis saying, "Man-chaaayyy-goooooooh" about 500 million times. As if any of us needed further proof I'm really a 12-year old boy trapped in a grown woman's body.
101 Cookbooks
Heidi Swanson
Sante's Hermit Cookies Recipe
Hermits are really good the day they are baked and iced. They are even better the day after - the icing develops a bit of a crust and the spices seem to meld together. Hermits are perfect with a cup of coffee in the morning. They are great on a holiday cookie plate. They are great with a cup of tea in the afternoon, and they are simple to make. The chewy, nuttiness along with warm flavors like cinnamon, allspice, and cloves strike a nice balance, and I kept thinking to myself - this might make a delicious muffin batter.
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