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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
Bonnie S. Benwick - Food & Dining
The Best Thing Since Sliced Bread
...cinnamon toast. It's the comfort food everybody can make. It conjures memories of grandmas and glasses of whole milk and that time the larder wasn't really bare, after all. If you're in bed with the flu, you want it on that tray. (You need it on that tray.) Fathers Who Don't Cook get points for producing slice after slice. It's why you keep the really good butter around. True cinnamon implies the presence of a false one... all that could explain why some pieces of cinnamon toast turn out better than others. To live up to the hype of wordsmiths who have connected the dish with genteelness and civility... well, the true spice must have been in play.
Passionate Cook
Johanna Wagner
Foie Gras Truffles Rolled in Gingerbread Crumbs with Spiced Apple Compote
Warm the honey and sugar in a pot on the stove, enough to combine to a smooth paste and dissolve the sugar completely – careful not to overheat it. Combine the flour, spices and baking powder, pour in the honey mixture and stir with a fork until well combined. Add the oil. Beat the egg with a fork and work into the dough. Now knead with your hands until you have a smooth dough. Form into a ball, wrap in cling film and rest in the fridge for 1 hour.
Vinography
Alder Yarrow
American and Italian Wine: Movin' on Up!
Nothing quite stirs our emotions like the successes of our own children, but I have to say I got a little verklempt last week more than once over happenings in the wine world. I know, I know. I am a total and complete wine geek. But what can I say. I really did have a "moment" when I heard that for the first time ever in history British wine drinkers, those notorious Francophiles, were buying more American wine than French.
Simply Recipes
Elise Bauer
Yorkshire Pudding
The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word. Not a custard, it's more like a cross between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef's hat, only to collapse soon after you remove it from the oven. Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline. But for a once a year indulgence, served alongside a beef roast? Yummmmm.
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Splendid Table
American Public Media
Padma Lakshmi
Our guest this week is Padma Lakshmi, host of TV's reality show, "Top Chef." Her famous line is "please pack your knives and go." Padma packed her knives, cooked her way around the world, then came home to write her new book. Great smoked fish lured Jane and Michael Stern to Duluth, Minnesota (in the winter, no less). Also in Duluth, the Damiano Center is feeding hundreds of folks every day with perfectly good food that stores, restaurants and farmers throw away. It's the kind of good-news story we love. Zoe Francois and Jeff Hertzberg stop by to tell us how we can make our own artisan bread in five minutes a day (no kidding). Christopher Kimball of Cook's Illustrated fame is back for another round of Stump the Cook...
Cooks Illustrated
Current Issue
In This Issue
New York Times Magazine
Alex Witchel - Style Section
Never by the Book
These days, recipes don't say things like "add enough water to come to the first joint of your little finger." But for Eula Mae Doré, it was the only way to say it. "If I want to find out if something is overcooking, I have to look at it." She just sensed it. Eula Mae was a professional cook who was in love with her food and with what she was doing. She enjoyed putting that food out and people eating it. But in all the years I went there, she never came out for compliments. We all went into the kitchen.
David Lebovitz
David Lebovitz
My Birthday Bouillotte
Today I turn fifty. Excuse my French-but holy crap! I'm sure you've heard this a zillion times before, but I have no idea where all the time went. Believe me, when it happens to you, you'll say it too. Did I really go to college for four years then travel around Europe for another year after that? Did I really work away in restaurant kitchens, day and night for twenty-plus years? Did I actually hunker down in my home kitchen, here and there, melting chocolate and whipping up all those cakes in cookies? And what was I thinking, moving to a foreign country, one that I spoke barely two words of the language, and one where I didn't know anyone?
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.
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Smitten Kitchen
Deb Smitten
Gramercy Tavern's Gingerbread
This is dark and sticky and chewy and heavy and spicy and a zillion other adjectives that end in y that are so overused, they border on hackneyed, but you know what? It is not this cake's fault. It can't help being awesome, and fragrant (our living room smells like Christmas), attention-grabbing (nobody puts it in the corner) and totally respecting of your busy schedule (because it tastes even better on days two and three than it did out of the oven).
Orangette
Molly Wizenberg
Like Winter and Warmth
I am not, under ordinary circumstances, a great fan of alcoholic desserts. Many of them seem to involve Amaretto, and I just don't like it. This admission makes me sound sort of boring and unfun, I know, as though I sit around on Saturday nights and read the Oxford English Dictionary with a magnifying glass, but I say it so that you will understand how special this particular alcoholic dessert is. I am a great, great fan of this Bundt cake, or boozy cake, as I like to call it. You have to pronounce that as one word: not boozy cake, but boozycake. Just so you know.
New York Times
Harry Hurt III - Dining and Wine
The Well-Tempered Chocolatier
With my hair net, plastic safety glasses and white lab coat, I must have looked like a sous chef gone mad, but I was actually in executive pursuit of creating a custom-made chocolate bar. The moment of truth came when we popped pieces of the candy bars into our mouths. Micah declared that my custom-made confection was "quite good," but his compliment fell on deaf ears. I was already in a state of rapture, savoring peanut crunchiness followed by notes of caramel, salt and milky sweetness, a chocoholic's taste of heaven on earth.
Alinea at Home
Carol Blymire
Skate, Traditional Flavors Powdered
I tend to keep the jacket flap over part of the page so I don't lose my place if I need to flip around to the front of the book to check something. In doing so, it struck me that Grant Achatz is always STARING AT ME. Not in any menacing sort of way, but because I tend toward the unnecessarily dramatic from time to time (oh, who am I kidding, ALL THE DAMN TIME), I decided that the book's editors put his photo right there because they KNEW I used my cookbooks this way and they wanted to torture me by having Grant stare at me, judging my every move, snickering to himself as I burn certain powders (oooo, foreshadowing) because I was too busy cooing on the phone to my little nephew, cracking him up by calling him Mr. Poopy Butt Pants in a singsong voice.
101 Cookbooks
Heidi Swanson
Classic Cheese Fondue Recipe
A couple things to know before you make cheese or chocolate-based fondue for the first time. First, you need to have a good, heavy, thick-bottomed fondue pot. I received a nice, simple, white Le Creuset fondue set a few years back, and have since put it to good use. It is just the right size, heavy enameled-lined cast iron (so the cheese won't scorch on the bottom), and easy to clean. Some of you might have those thin metal fondue pots which are better suited for doing oil-based dipping/frying.
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