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Enough to make a foodie die and go to Heaven.

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CHOW: CHOW Pick
New Finds: Chic Black Platter

2 Jul 2009 | 2:43 pm

I’m always looking for platters this size and shape, with a flat bottom. They’re good for serving deviled eggs, canapés, and any other cocktail party nibble you can think of. I’ve accepted that the melamine trend ain’t going anywhere, and so I’m fully ready to get behind this beautiful plastic tray with a birdcage on it. Aviary Melamine Platter, $15.99
New Finds: Interesting Wedding Place Card Idea

1 Jul 2009 | 10:47 am

Recycled paper place mats from Greenergrassdesign were inspired by children’s pop-up books. Part of the place mat can be punched out and folded up, functioning as a spot where you can write somebody’s name. The wedding-cake-themed ones would be great for (duh) a wedding. Maybe not so much for a “Congratulations on Your Divorce” party. Publique Living Popmat Paper Placemats, $26 for a set of 10
New Finds: Eclectic Cocktail Glasses on Sale

30 Jun 2009 | 4:29 pm

The MoMA store has the cutest tumblers on sale right now; they would make great summer cocktail glasses. Each one is cut glass with a different pattern. Since they’re all clear, they match nicely, but since each has a different pattern, perhaps your guests will be able to tell their drinks apart. Distinct Patterned Glasses, $64.95 for a set of six
New Finds: Adjustable Measuring Cup

26 Jun 2009 | 1:30 pm

The Nuscüp Adjustable Measuring Cup and Scoop makes all other measuring cups obsolete. You need 2/3 cup of flour, 1/8 cup of milk, 6 ounces of syrup? No problem! Simply point the rubber thumb slider at the measurement you need, fill, and dump. The Nuscüp measures both dry and liquid ingredients, cups and tablespoons, English and metric systems. There’s even a magnet on the back so you can hang it on the fridge instead of sticking it in a drawer, and the whole thing comes apart for easy cleaning. Nuscüp Adjustable Measuring Cup and Scoop, $13.95
New Finds: Hook and Go Shopping Cart

25 Jun 2009 | 10:04 am

Lugging home groceries isn’t easy for the car-free urban shopper. Either you confine yourself to what can be carried on the bus, or you have to drag a large, unwieldy granny cart to the store with you. But wait! You don’t anymore. The Hook and Go Shopping Cart is a svelte alternative, folding up into a much-more-draggable size than the granny cart, and expanding into a sturdy rolling conveyance with hooks to hold your shopping bags (reusable, of course). Roll it through the market and then roll it right back home. Maybe you can even roll it right next to your bed and eat out of…

A Mighty Appetite
Wanted: Your Best Potato Salad

2 Jul 2009 | 5:00 am

It’s rare of me to make generalizations, but doesn’t everyone in America make potato (pronounced ‘puh-tate-uh” if you’re from Philly) salad for the Fourth of July? Correct me if I’m wrong, but I’ve got a hunch that no matter where you live or how you celebrate Independence Day, there’ll be a bowl of boiled spuds on this weekend’s picnic table. It’s kind of like Thanksgiving stuffing that way; Fourth of July wouldn’t be the same otherwise. From a cook’s point of view, boiled potatoes are like a blank canvas, an open invitation to play with color, texture and creativity.
For the Fourth, Color-Coordinated Sweets

1 Jul 2009 | 10:15 am

I’m hardly a matchy-match kind of cook or party hostess; in fact, I prefer a motley assortment of colors and styles on my table than a uniform set of dishes and cutlery (after all, I did grow up with a pink piano in the dining room). (Kim O'Donnel) That said, when it comes to Fourth of July, I’m all about a red, white and blue menu. Not only is it a kick in the pants to put together a color-coordinated Fourth feast, there’s a ton of seasonal options in all the right shades. Today, we’ll start planning backwards, with dessert. Is there anyone else who thinks there’s something wrong…
A Plea for Red, White, Blue -- and Local

30 Jun 2009 | 5:00 am

Last September, I wrote about Roger Doiron’s grassroots campaign for a White House garden. Now Doiron, who’s based in Scarborough, Maine, is taking his home-grown ideas to another level -- one of stars, stripes and all things patriotic. (Photo courtesy of Foodindependenceday.org) Founder of Kitchen Gardeners International, Doiron has launched (in partnership with IATP Food and Society Fellows and the Mother Nature Network) Food Independence Day, a campaign to make your Fourth of July cookout local and sustainable. Remember last summer’s Eat Local Challenge? The same idea applies: Try…
Featured Advertiser

30 Jun 2009 | 5:00 am
Meatless Monday: Moo Shu, Hold the Oink

29 Jun 2009 | 9:03 am

Moo shu veg fixins. (Kim O'Donnel) I’ve become a regular at Real Food Has Curves, the latest Web venture for cookbook duo Mark Scarbrough and Bruce Weinstein. Last week, the guys threw something together that I knew would be perfect for this meatless space, something they’re calling Moo Shu Vegetables, a slimmed down version of the Mandarin pork, egg & pancakes classic, but with no less flavor or zing. What makes this dish a league beyond the same-ole stir fry are a few key components: the sauce, the aromatics and the crunch. Hoisin sauce, often referred to as Chinese barbecue sauce, gets…

The Amateur Gourmet
Fresh Pasta with Spicy Tomato Sauce

Adam Roberts

2 Jul 2009 | 8:19 am

Lounging around on a hot Saturday afternoon, you don't want to think too hard about dinner. You read your book, you cheat and start the Sunday crossword puzzle a day early, you watch old episodes of "Lydia's Italy" on Tivo. Perhaps it's that last fact, though, that propels you--hours later--off the couch, into your kitchen, scratching your head. It's 7 PM and what are you going to make? You see a bag of flour. You see eggs in your refrigerator. You spy a can of tomatoes on the shelf. "Might I?" you ask yourself. "Noooo." But then you consider again and you settle on it: you are going to make…
Red, White and Blue

Adam Roberts

2 Jul 2009 | 7:24 am

Pledge allegiance to this month's banner, designed by our brilliantly patriotic illustrator, Lindy. Thanks to her and thanks to Justin for installing it. Now for a very important question: what's Blue Nun??
Molly Stevens Makes Porchetta

Adam Roberts

1 Jul 2009 | 8:58 am

I was delighted to see that Molly Stevens, author of one of my favorite cookbooks ever, All About Braising, left a comment on my Porchetta post yesterday. "Glad you made it to Porchetta. It is truly amazing. I got so inspired on my last visit that I endeavored to make porchetta at home." And, indeed, here's a link to Molly's porchetta post, with a recipe forthcoming. Who among you will attempt to make it first?
Porchetta

Adam Roberts

30 Jun 2009 | 8:33 am

My Twitter followers are a fervent bunch. A few weeks ago, I mentioned that I was in the East Village, getting a haircut at Sei Tomoko (the best haircut deal in town), and thinking of going to Porchetta for lunch. "Ooooh!" they cheered, "you've gotta go!" "I'm jealous!" "Porchetta is AMAZING." Then, later, when I confessed that I skipped Porchetta for Hummus Place--where I had a lighter, healthier lunch--the Twitter crowd was not happy. "Boooo!" they booed. "Grrrr!" they growled. "Hiss!" they hissed. (Wow, this post sounds like a children's book.) I thought they'd unfollow me and spurn my…
Easy Biscuits

Adam Roberts

29 Jun 2009 | 10:36 am

It's a good thing to know how to make biscuits. I mean, at what point of the day would you say "no" to a hot buttermilk biscuit, fresh from the oven? The answer is: "No point of the day, Adam. I would eat a biscuit any time." I'm right there with you, imaginary person. I love biscuits and I try to make them whenever I can, especially on Sunday mornings when I send Craig to the store to buy eggs. "Buy some buttermilk too," I often say because, really, if he buys buttermilk, I have everything else I need to make biscuits. To make fresh biscuits all you need is butter, buttermilk, flour, baking…

Diner's Journal
Joe Jr., We Hardly Knew Ye

By Glenn Collins

2 Jul 2009 | 11:44 am

Unless public outcry or divine providence intervene, the 45-year-old coffee shop, a classic Greenwich Village haunt, will be history due to a dispute with its landlord.
Farewell, Frugal Fridays; Hello, Prosperity?

By Florence Fabricant

2 Jul 2009 | 10:24 am

Tom Colicchio and Damon Wise are retiring their pop-up restaurant, Damon: Frugal Friday. Its last meal will be served tomorrow night. While this is sad news for diners who appreciate a bargain, it may be good news for the city.
When Seal Is on the Menu

By Micheline Maynard

30 Jun 2009 | 6:25 pm

In order to write about seal on Montreal restaurant menus, I would have to try it. And I had misgivings.
Out and About: The Lower East Side

By Frank Bruni

30 Jun 2009 | 3:21 pm

More and more there's a meatpacking-district loudness and rowdiness to the circulating throngs in this neighborhood, and it made me wonder if some of the restaurants that set up shop here years ago chose the wrong area-or, rather, are hurt by the direction in which the area evolved. It feels less edgy and more like an all-purpose, indiscriminate party scene than it used to.
Here's Where We've Been. What About You?

By The New York Times

30 Jun 2009 | 2:23 pm

In Restaurants this week, Frank Bruni reviews Bar Artisanal, Terrance Brennan's downtown outpost. In Briefs, Ligaya Mishan has a Central Park picnic at Public Fare and Frank Bruni checks in on Diner in Williamsburg.

Epicurious
Mexico's Carnitas Tacos

Nina Roberts

2 Jul 2009 | 12:45 pm

In this episode of "Around the World in 80 Dishes," we're headed to Mexico for a recipe demonstration by Iliana de la Vega, teaching us how to make Carnitas Tacos. Watch the video, try the recipe, and then come back here to comment.
A Casual Menu for the 4th

Jen Slemp

2 Jul 2009 | 12:44 pm

For this easy-to-prepare menu, the focus is on simple recipes with good-quality ingredients. Finally, add a few homemade touches, such as your own barbecue sauce, to spice things up.
The Healthy Grilling Guide

Jen Slemp

1 Jul 2009 | 12:42 pm

Pump up the flavor in your food by using fire, not fat. Here are some delicious low-calorie and low-fat recipes for the barbecue.
Setting Up the Independence Day Bar

Jen Slemp

1 Jul 2009 | 12:41 pm

For a casual backyard barbecue, only a few well-chosen drinks are necessary. Offer a large batch of one summer cocktail and a limited selection of wine and beer, plus some nonalcoholic options.
Setting a Patriotic Table for the 4th

Jen Slemp

30 Jun 2009 | 12:49 pm

When it comes to outdoor parties, casual is the name of the game. There's no need to go overboard with decorations or activities, but Karen Bussen has several easy ideas for setting the scene.

NYT: Dining & Wine
In the Garden: Grow Yourself a Six-Pack

By ANNE RAVER

1 Jul 2009 | 10:44 pm

Ben Granger, an owner of a Brooklyn shop that specializes in beers, planted hop vines so he could make his own home brew. But you don’t have to make beer to enjoy the beauty of those dramatic leaves.
Street Farmer

By ELIZABETH ROYTE

1 Jul 2009 | 9:33 pm

Can Will Allen make the inner city the next front in the good-food movement?
Field Report: Home Sweet (Urban) Homestead

By CHRISTINE MUHLKE

1 Jul 2009 | 9:32 pm

A new kind of preservation society attends a D.I.Y. dinner party in Oakland.
Turf War at the Hot Dog Cart

By JULIA MOSKIN

1 Jul 2009 | 9:48 am

A new wave of upscale food trucks, offering everything from artisanal ice cream to vegan tacos, has sparked a street vendors’ food fight.
Paris Journal: As a Meal Tax Shrinks, Restaurants Hope to Gain

By STEVEN ERLANGER

1 Jul 2009 | 9:35 am

The tax on restaurant meals in France is finally dropping, but not many restaurant and cafe owners think it will make a big difference to their businesses.

UMAMIMART
Happy Hour: Tommy Collins (aka Thyme Collins)

Paystyle

1 Jul 2009 | 3:53 pm

This past week has been quite a bittersweet one for me. On the bitter side, one of my favorite musicians passed away; my people in Iran are facing unimaginable cruelty in their fight to take back a dream stolen from them first in 1953 and again in 1979; and of least relative importance, my computer's hard drive crashed and burned for reasons yet unknown. So it is a surreal experience, to say the least, that I find myself sitting behind a borrowed computer writing about cocktails of all things, while a veritable whirlwind is spinning around me.Yet throughout the chaos and tragedy, life…
The Umami Reader, vol. 062: Fort Lee Hot Dog Walk!

kayoko

1 Jul 2009 | 12:24 am

- Don't miss the 7th Annual Fort Lee Hot Dog Walk THIS SUNDAY!!! Walk over the George Washington Bridge to New Jersey's historic Fort Lee and eat hot dogs along the way! Sounds super dreamy- email Bernard Ente for exact meeting instructions at bernard@workingharbor.org. Check out last year's tour here. Someone please go on my behalf! (via Erin M.)- Got a hot date and only have $5? Consult the Fancy Fast Food blog for some romantic ideas- like turning a Supreme Burrito into faux tortellini. TRICKY!!! (via Erin M.)- Maine lobsters right off the boat (practically) now found in Red Hook, Brooklyn…
Front Yard Yakitori Shack (Tokyo)

kayoko

30 Jun 2009 | 12:58 pm

My father has one sister and four brothers- all of who are in the restaurant business. The Akaboris are destined to work with food, what can I say?? My brother just spent some time in a hoity-toity restaurant in Barcelona, and I just started a job at a Spanish restaurant in Menlo Park. As LOST's John Locke would say: This is our destiny.When I was in Japan in November, I went to visit my father's oldest brother, who lives in their newly renovated childhood home on a busy street in Shinkoiwa (considered "Shitamachi", a historically seedier part of Tokyo). It's so trippy to think that my dad…
Culinography: Flowering Artichoke

erin

30 Jun 2009 | 11:55 am

Artichoke plant in Santa Barbara, CA. Taken June 2009.© erin gleeson
Calcutta Chinatown

Razia Sultan:

29 Jun 2009 | 8:07 am

A culinary walk at dawn late last December.*After many years in New York City, Razia Sultan recently moved to New Delhi, India.

Photostream from Daylife

Culinary Media Network
Chef Mark’s Quick Bites: Fancy Food Show Day 3

info@culinarymedianetwork.com (Culinary Media Network)

2 Jul 2009 | 3:13 pm

I conclude my annual exploration of The NASFT Fancy Food Show on the 3rd and final day. I catch up with Mari Tuttle from Mari’s NY, the day after she won a Sofi Award for her Caramel Sea Salt Brownie, and also speak with Mark Hutchison from Porchetta Primata about his Italian Style Porchetta made in Kentucky. I then visited with Mott Green from the Grenada Chocolate Company, is a co-operative owned by its 10 workers. Mott days is the only “tree to bar” chocolate company which grows, ferments, roasts and produces chocolate bars. They’re making a 99% chocolate that I got…
CSA Newsletter, July 2, 2009

info@culinarymedianetwork.com (Culinary Media Network)

2 Jul 2009 | 2:11 pm

Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “Cooking Away my CSA” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include for cabbage soup, sauteed peas, zucchini feta pie, and more ideas for what to do with all those Japanese Turnips.
RP202: 2009 Summer Fancy Food Show

info@culinarymedianetwork.com (Culinary Media Network)

30 Jun 2009 | 10:39 pm

ReMARKable Palate #202: 2009 Summer Fancy Food Show Show 202 is an audio recap of some of the people I met at the 55th Annual Summer Fancy Food Show in NY. I’ve been releasing my Quick Picks videos throughout the show, so be sure to look for them on the website at www.culinarymedianetwork.com, but this gave me a chance to speak with some people in depth. I learn about new European yogurt from Conrad Lowell, Portuguese influenced Indian food from Sharon Fernandez of Stonehouse 27 Spice Company, and dried mushrooms & chiles from Angie Padgett of Earthy Delights. www.lowelldairy.com…
Chef Mark’s Quick Bites: Fancy Food Show Day 2

info@culinarymedianetwork.com (Culinary Media Network)

30 Jun 2009 | 7:01 am

I continue my exploration around The NASFT Fancy Food Show on the 2nd day of the show. Sometimes you find yourself pulled in a certain direction without intending it, and today it seems my eye was drawn to many people featuring products from Latin America. In this first video, we see Chef Rick Bayless, who was one of the first guests on our video podcast when we started doing video. He’s debuting a new line of Mexican Gourmet skillet sauces at the show, and I speak with him while he serves up some tacos to hungry crowds. I then speak with Isela Hernandez of Kekua Mexican Drinking…
Microgreens from Nicolas Mazard of Koppert Cress

info@culinarymedianetwork.com (Culinary Media Network)

29 Jun 2009 | 6:43 pm

In addition to discovering new products each year at the Fancy Food Show, we get an opportunity to catch up with old friends and folks we’ve had on the podcast before. Nicolas Mazard is a fascinating character whom I’ve interviewed 2 years ago on ReMARKable Palate. He grows microgreens in his greenhouse, which are beautiful as garnishes, but which also pack amazing flavors and sensations. I ran into Nicolas again this year, and he introduced me to some of his new tastes: Watch for more videos from the Fancy Food Show throughout the week!

Steamy Kitchen
Xanadu Cocktail: Basil and Grapefruit

SteamyKitchen

2 Jul 2009 | 9:57 am

Last week, I was in Asheville North Carolina with a few of my very favorite bloggers. I do travel quite a bit, so when I have a chance to invite along Diane and Todd of ...
Momofuku’s Pickled Wild Leek/Ramp Bulbs

SteamyKitchen

28 Jun 2009 | 9:43 pm

(Step by step photos on how to pickle wild leek bulbs or ramp bulbs) It’s the end of wild leek or ramp season, and what’s left in some markets are just the bulbs, which last much ...
Good Bite Launches!

SteamyKitchen

23 Jun 2009 | 10:30 am

After weeks and weeks of keeping this project super-hush…I’m so happy to announce the launch of Good Bite, a site dedicated to fabulous recipes from food bloggers around the world…come take a look! My Good Bite ...
Wasabi Smashed Potatoes from Bitchin Kitchen

SteamyKitchen

18 Jun 2009 | 8:52 pm

I don’t know how to quite describe Nadia G. I guess simply put… she scares the freakin’ fava beans outta me. And I love it. Nadia is the creator, writer and host of BitchinKitchen.tv. This girl’s sexy, ...
Winners! Club Med and Sur La Table

SteamyKitchen

18 Jun 2009 | 8:51 pm

I don’t enjoy jet lag, I quite hate the feeling of pooping out at 9pm when traveling from Florida to Los Angeles…and then working fast and furious until 4 AM when I return home. It ...

Rasa Malaysia: Asian Recipes and Cooking
Soy Sauce

Rasa Malaysia

28 Jun 2009 | 2:43 pm

During my recent trip back to Penang, I made a visit to my favorite soy sauce factory in Georgetown. Though soy sauce is largely produced and packed commercially now, in Penang, you can still find a few remaining soy sauce factories making their soy sauce the natural way, that is, by hand. The... >> Continue to read the article, view food photography, and get the recipe at Rasa Malaysia.
Banh Hoi (Vietnamese Rice Noodles with Beef)

Rasa Malaysia

24 Jun 2009 | 10:32 pm

I am a fan of Andrea Nguyen, the award-winning cookbook author/food writer and very talented cooking teacher. I first approached Andrea a few months ago to write a guest post on Rasa Malaysia. Despite her busy schedule–her new cookbook Asian Dumplings will be out in August–Andrea was... >> Continue to read the article, view food photography, and get the recipe at Rasa Malaysia.
Penang Hawker Food (Penang Street Food)

Rasa Malaysia

22 Jun 2009 | 2:55 pm

Penang food, especially its legendary hawker food–also known as street food–is world famous and phenomenal one has to try it out to justify it. In my honest opinion, Penang offers the best street food, thanks to its people and state authorities who fiercely embrace, cultivate, and take... >> Continue to read the article, view food photography, and get the recipe at Rasa Malaysia.
Street Food in Chengdu, China (成都小吃)

Rasa Malaysia

18 Jun 2009 | 6:08 pm

Here is the photo gallery of some of the street food I tried in Chengdu, China. Other than the mala Sichuan cuisine, Chengdu is famed for “small eats” or 小吃. As a die-hard fan of local street food, I have to say that I was rather disappointed–and underwhelmed–with the street... >> Continue to read the article, view food photography, and get the recipe at Rasa Malaysia.
Kung Pao Shrimp (Kung Pao Prawn/宫保虾) Recipe

Rasa Malaysia

15 Jun 2009 | 4:00 am

I am back after spending 3 weeks in Asia, including a few busy days in Penang which I wished I had stayed longer. Though it was a very short trip, I am very glad that a couple Rasa Malaysia readers and a good friend came to visit. It was great to be a culinary guide [...] >> Continue to read the article, view food photography, and get the recipe at Rasa Malaysia.

101 Cookbooks
Fourth of July Recipes

heidi@heidiswanson.com

1 Jul 2009 | 11:30 pm

I hope all of you have a great holiday weekend. I thought it might be helpful to dust off a few Fourth of July-friendly recipes from the archives and highlight them here. I did my best to keep the list relatively short and sweet - just favorites. Fourth of July Roasted Tomato Salsa - A deliciously vibrant, earthy, and slightly smoky-tasting salsa recipe. Different from salsa fresca, the deep, caramelized flavors of the roasted tomatoes and onions alongside the smokiness of the chipotles make for a richly beautiful and balanced salsa. Lime & Peanut Coleslaw - This feather-light, mayo-free,…
Lasagna Tart

heidi@heidiswanson.com

28 Jun 2009 | 9:39 pm

My mom's friends hosted a shower for my sister months ago - not long after she had Jack. Many of them have known my mom longer than Heather and I have been alive, so it seemed fitting to share the new addition to the family with them. I have to tell you, one of the things you immediately notice when these ladies congregate is how tiny they are - a tribe of feisty five-footers. And they are organized. Like a small colony of bees - on the day of the shower everyone had an important job to do. I snuck into the kitchen just before lunch was served and saw a huge green salad. Next to it were three…
Lemon Cucumber Tofu Salad

heidi@heidiswanson.com

22 Jun 2009 | 9:55 pm

The other night I found myself standing in front of a 6-foot by 4-foot display of summer squash. Standing, staring, thinking about what I might need for the week. An older gentleman came up beside me carrying a handful of lemon cucumbers. They were beautiful. The size of baseballs, pale with vibrant yellow marks. With a twinkle in his eye, he started telling me how much he'd enjoyed the cucumbers he'd purchased the previous week. Well, two lemon cucumbers came home with me that evening. I eventually made a simple tofu salad with them. I marinated the cucumbers and some chopped dill in lemon…
Lola's Ice Cream & Sundaes

heidi@heidiswanson.com

18 Jun 2009 | 10:44 pm

I wanted to highlight a special book today for a couple reasons. First, because it was authored by an individual who, on a whim, bought a 1970's van on eBay, refurbished it, and turned it into a business - an inspiring story in itself. But secondly, because the topic of the book is ice cream & sundaes - and we are right on the cusp of prime ice-cream season. Lola's Ice Cream & Sundaes was written by Morfudd Richards, an accomplished London-based chef and restaurateur. She sold her popular restaurant (Lola's), and has become the grande dame of granitas, the high scholar of sorbets. She shares…
Buttermilk Summer Squash Soup

heidi@heidiswanson.com

15 Jun 2009 | 7:29 pm

This is a simple soup I made the other night with the summer squash left over from the gratin we talked about last week. Nothing fancy, just a pureed summer squash soup with a buttermilk twist. I used a hint of red pepper because, quite honestly, I often prefer it over black pepper. I used a bit of rosemary for depth, some potato for body, garlic, shallots - and aside from the buttermilk, nothing too far beyond the usual suspects. And I have to say, while I heartily enjoyed the soup as a main component of our dinner, I enjoyed the leftovers even more the following day. There was plenty of…

Chef Mavro's Blog
Chef Mavro letter – new Summer Menu starts June 24

chefmavro

23 Jun 2009 | 8:23 pm

BIG ISLAND GOAT CHEESE MOUSSE baby beets and kumquats, extra virgin olive oil cake, hirabara greens Honolulu, June 22, 2009 – Time: 11:00 am – Temperature: 88 degrees – life is beautiful… That means it’s summer time. In Honolulu I feel very much like in Marseille my first home town in Provence. Even if the temperature is above 90 degrees you always feel a breeze from the ocean (or the sea) and you are very comfortable. It’s why we call Hawaii a Paradise. We don’t suffer in Paradise. I do not take Hawaii for granted, especially during this critical time. What a…
Early Father’s Day at Chef Mavro from $69

chefmavro

17 Jun 2009 | 7:21 pm

Treat your Dad to a feast of delicious award-winning regional cuisine at Chef Mavro. From $69 for three courses. Selections are flexible within each prix fixe menu. Chef Mavro - the welcoming entry at S. King & McCully Call 944-4714. www.chefmavro.com
Flounder alert: Last five nights to enjoy this Chef Mavro signature recipe

chefmavro

16 Jun 2009 | 1:37 pm

With the new Summer Menu starting next week, food and wine lovers are looking forward but some have trouble letting go of their favorites. Even our wine steward is taking a night off to dine in the restaurant. “I just have to enjoy that flounder once more. It’s my all-time favorite recipe.” The funny thing is that he hates broccoli and curry! Chef Mavro’s Crispy Fillet of Flounder, rice flake crust, braised green papaya, broccoli florettes, house tamarind curry.
Noted restaurant critic recommends Chef Mavro for romance

chefmavro

13 Jun 2009 | 3:06 pm

Chef Mavro: Oahu’s Most Romantic Dining Destination By Si Si Penaloza, Editorial Director, WOMAN.ca www.woman.ca Saturday, June 13, 2009 Posted in Travel – Culinary Tourism Romantic Restaurant 5 minutes from Waikiki Where Sensual Hedonism is Made to Order Welcome to Pop-The-Question Central. If you find yourself on the magical island of Oahu with your sweetheart and he happens to mention that he’s made a reservation at Mavro, you might be in for more than a little seared tuna. Chef Mavro’s soulful culinary creations and intimate dining venue set the stage for…
Support locally owned businesses says Central Pacific Bank

chefmavro

9 Jun 2009 | 3:46 pm

Mahalo to Central Pacific Bank for this important story in their Summer 09 newsletter. I appreciate all the local guests in my restaurant and support other small family owned businesses around the State. from the newsletter “Your Money Matters” Lead Story: Support the Local Economy When you support locally owned businesses you contribute to the many characteristics that make our community a special place to live and work. Here’s what happens: *Your dollars stay in town. Buy from a locally owned business and that shopkeeper will likely spend your money at another local…

Chef Max's Blog
Friday Food News-Gluten Free Ice Cream, Pro-biotics, more attractive salads, Mediterranean vegetable pie, Fresh local Bartenders, and the new FDA.

chefmax

26 Jun 2009 | 11:57 am

Cooking this weekend and a couple really cool opportunities have opened up. Fingers crossed…. Now on to the news. New Gluten Free Ice Cream sandwiches now to be sold at Whole Foods. From SFEXAM, by Tiffany James. A tasty sounding product for everyone that gluten is a problem for. Customers still do not understand Pro-biotics. From Brandweek, by [...]
Wednesday Food News-Cocktails, Smokin, The Joy of Soy, Peaches, patriotic non-sadness ice cream flavor, 2-for-1 Sundaes.

chefmax

24 Jun 2009 | 11:29 am

UMMMM, CUPCAKES….. Cocktails by the letter. From the NYT, By Pete Wells. An article that moves a-z on good drink ingredients. Fun formate and a nice article. Smokin. From the WSJ, by Andreas Viestad. A pretty good overview, with a couple pictures, on how to smoke. The Joy of Soy. Really, I am not joking. From the LATIMES, [...]
Tuesday Food News-Hazelnut feed pork, science of desire, Healthy summer grilling, Sauvignon Blanc, Chill-able red, and Garden Herbs.

chefmax

23 Jun 2009 | 2:19 pm

Sorry for the break. Been a little busy searching for a job. I am over qualified for some and not in the big corporate machine for the others. Anyway, enough of my mumbles, here is todays food news. Hazelnut feed pork is very tasty. From the Oregonlive, The movement to change flavors with real food not [...]
Monday Food News-FOOD INC., chicken economy, 13 great summer cheeses, barley, Midi in SF, Basil varieties, gag rule on soda.

chefmax

15 Jun 2009 | 10:45 am

Come visit us at A FLASH IN THE PAN. We now have gluten/ casein Free menus. I missed you all last week. The video shoot for the first responders went very well. Some of the scenes were hard to watch, too close to home, but I feel we got the Autism message across. San Diego in [...]
Tuesday Food News- Food Inc, Eco-Atkins diet, hot dogs, and a Poor diet can cause mental issues.

chefmax

9 Jun 2009 | 9:47 am

Happy Tuesday everyone. Here is todays food news. New Eco-Atkins diet lowers LDL levels because it is a vegetarian version of its carb reducing cousin. From Reuters, a new vegetarian, non carbohydrate eating plan is showing promise in weight loss with out raising the bad cholesterol levels like the tradition Atkins diet. Using hot dogs to break the diplomatic stiffness. From the NYT, by [...]

Chef Mark Tafoya: ReMARKable Palate
RP202: 2009 Summer Fancy Food Show

remarkablepalate@gmail.com (Mark C. Tafoya)

30 Jun 2009 | 10:38 pm

ReMARKable Palate #202: 2009 Summer Fancy Food Show Show 202 is an audio recap of some of the people I met at the 55th Annual Summer Fancy Food Show in NY. I’ve been releasing my Quick Picks videos throughout the show, so be sure to look for them on the website at www.culinarymedianetwork.com, but this gave me a chance to speak with some people in depth. I learn about new European yogurt from Conrad Lowell, Portuguese influenced Indian food from Sharon Fernandez of Stonehouse 27 Spice Company, and dried mushrooms & chiles from Angie Padgett of Earthy Delights. www.lowelldairy.com…
Chef Mark’s Quick Bites: Fancy Food Show Day 2

remarkablepalate@gmail.com (Mark C. Tafoya)

30 Jun 2009 | 7:01 am

I continue my exploration around The NASFT Fancy Food Show on the 2nd day of the show. Sometimes you find yourself pulled in a certain direction without intending it, and today it seems my eye was drawn to many people featuring products from Latin America. In this first video, we see Chef Rick Bayless, who was one of the first guests on our video podcast when we started doing video. He’s debuting a new line of Mexican Gourmet skillet sauces at the show, and I speak with him while he serves up some tacos to hungry crowds. I then speak with Isela Hernandez of Kekua Mexican Drinking…
Microgreens from Nicolas Mazard of Koppert Cress

remarkablepalate@gmail.com (Mark C. Tafoya)

29 Jun 2009 | 6:43 pm

In addition to discovering new products each year at the Fancy Food Show, we get an opportunity to catch up with old friends and folks we’ve had on the podcast before. Nicolas Mazard is a fascinating character whom I’ve interviewed 2 years ago on ReMARKable Palate. He grows microgreens in his greenhouse, which are beautiful as garnishes, but which also pack amazing flavors and sensations. I ran into Nicolas again this year, and he introduced me to some of his new tastes: Watch for more videos from the Fancy Food Show throughout the week!
Chef Mark’s Quick Bites: Fancy Food Show Day 1

remarkablepalate@gmail.com (Mark C. Tafoya)

29 Jun 2009 | 6:46 am

It’s one of the events that I look forward to every year, like Memorial Day or the first week of my CSA, The NASFT Fancy Food Show is one of the highlights of the summer in New York. This is the 55th Annual Summer Fancy Food Show, and despite the downturn in the economy, this is the second largest show ever. It’s the food world’s debutante ball, as thousands of specialty food companies show off their newest products as well as their old favorites, to retailers and restaurateurs from around the country. Luckily, they do allow people from the food press to attend as well, and…
Video: Flavors of Chile at Centrico

remarkablepalate@gmail.com (Mark C. Tafoya)

26 Jun 2009 | 8:52 pm

CMN Video: Flavors of Chile at Centrico Chef Mark and Jennifer attend a luncheon at Chef Aaron Sanchez’ Centrico Restaurant made with products from Chile: Merken spice, carica, myrtlyberries, avocado oil, pisco, and more. A production of The Culinary Media Network. www.culinarymedianetwork.com

Culinary Media Network
Chef Mark’s Quick Bites: Fancy Food Show Day 3

cpn@gildedfork.com (Culinary Media Network (TM))

2 Jul 2009 | 3:13 pm

I conclude my annual exploration of The NASFT Fancy Food Show on the 3rd and final day. I catch up with Mari Tuttle from Mari’s NY, the day after she won a Sofi Award for her Caramel Sea Salt Brownie, and also speak with Mark Hutchison from Porchetta Primata about his Italian Style Porchetta made in Kentucky. I then visited with Mott Green from the Grenada Chocolate Company, is a co-operative owned by its 10 workers. Mott days is the only “tree to bar” chocolate company which grows, ferments, roasts and produces chocolate bars. They’re making a 99% chocolate that I got…
CSA Newsletter, July 2, 2009

cpn@gildedfork.com (Culinary Media Network (TM))

2 Jul 2009 | 2:11 pm

Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “Cooking Away my CSA” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include for cabbage soup, sauteed peas, zucchini feta pie, and more ideas for what to do with all those Japanese Turnips.
RP202: 2009 Summer Fancy Food Show

cpn@gildedfork.com (Culinary Media Network (TM))

30 Jun 2009 | 10:39 pm

ReMARKable Palate #202: 2009 Summer Fancy Food Show Show 202 is an audio recap of some of the people I met at the 55th Annual Summer Fancy Food Show in NY. I’ve been releasing my Quick Picks videos throughout the show, so be sure to look for them on the website at www.culinarymedianetwork.com, but this gave me a chance to speak with some people in depth. I learn about new European yogurt from Conrad Lowell, Portuguese influenced Indian food from Sharon Fernandez of Stonehouse 27 Spice Company, and dried mushrooms & chiles from Angie Padgett of Earthy Delights. www.lowelldairy.com…
Chef Mark’s Quick Bites: Fancy Food Show Day 2

cpn@gildedfork.com (Culinary Media Network (TM))

30 Jun 2009 | 7:01 am

I continue my exploration around The NASFT Fancy Food Show on the 2nd day of the show. Sometimes you find yourself pulled in a certain direction without intending it, and today it seems my eye was drawn to many people featuring products from Latin America. In this first video, we see Chef Rick Bayless, who was one of the first guests on our video podcast when we started doing video. He’s debuting a new line of Mexican Gourmet skillet sauces at the show, and I speak with him while he serves up some tacos to hungry crowds. I then speak with Isela Hernandez of Kekua Mexican Drinking…
Microgreens from Nicolas Mazard of Koppert Cress

cpn@gildedfork.com (Culinary Media Network (TM))

29 Jun 2009 | 6:43 pm

In addition to discovering new products each year at the Fancy Food Show, we get an opportunity to catch up with old friends and folks we’ve had on the podcast before. Nicolas Mazard is a fascinating character whom I’ve interviewed 2 years ago on ReMARKable Palate. He grows microgreens in his greenhouse, which are beautiful as garnishes, but which also pack amazing flavors and sensations. I ran into Nicolas again this year, and he introduced me to some of his new tastes: Watch for more videos from the Fancy Food Show throughout the week!

Alice Q. Foodie
Chicago Part III - From Dolls to Dawgs

Alice Q. Foodie

17 Jun 2009 | 9:49 pm

Goodness. It's been a while hasn't it? Sorry, that wasn't my intention, but being under the weather and extremely busy with work for the last few weeks hasn't left me a lot of time to write. It's actually kind of a shame, because I have some things I've been wanting to tell you. First though, let's wrap up Chicago, shall we?Our last day in the Windy City was spent walking up the stretch of Michigan Avenue known as the "Magnificent Mile" and back down to the Chicago Art Institute. The "Mag Mile" is reknowned for its shopping, though these days, somewhat depressingly, it's just full of the same…
Chicago Part II - Magnificent Architecture and Some Pretty Good Food

Alice Q. Foodie

4 Jun 2009 | 8:49 am

If you're going to travel with my mom, you need to be prepared. I'm talking like a Boy Scout. This lady does not mess around when it comes to, well, pretty much anything, and sightseeing is no exception. After dinner at the Publican it was still light out (being father North up there) and daylight was a wastin' - so we set out on a post-prandial constitutional down Wacker drive, up to Michigan Avenue, and almost halfway down the Magnificent Mile before turning back. The historic buildings you see there in the picture are the Chicago Tribune building (on the right) and the Wrigley Building.
My Favorite Chicken Soup

Alice Q. Foodie

30 May 2009 | 5:11 pm

I don't know if I really believed I could go away three weekends out of four this month and NOT pay some kind of karmic price, but if I wondered I now have my answer. It started on our Vegas trip, where I sat through an entire dinner at Mario Batali's B&B restaurant without being able to utter a word after losing my voice completely, and continues to this day, exactly one week later.This cold (and that is what it is - no fever & no body aches) is kicking my arse up one side and down the other. Not surprisingly, I haven't had much appetite this week. All I've felt like eating is…
Chicago Part I - The Publican

Alice Q. Foodie

27 May 2009 | 12:00 pm

When my mom suggested a mother/daughter trip to Chicago this Spring, I immediately started thinking about where we would eat. (I know, big surprise!) I tried to find places that would be interesting and unique, but not too out there or expensive. Mom had mentioned she'd like to try Cafe Spaggia, a less expensive annex of the Obama's favorite restaurant in Chicago, so I made a reservation there for Sunday (which also happened to be Mothers' Day.) One night down, two more to go. Since we were going to a late afternoon Second City show - I decided to make one more reservation and leave one…
Pizza, Pizza!

Alice Q. Foodie

13 May 2009 | 11:38 am

Ever heard that old saying - that bad sex is like bad pizza? Even when it's bad, it's still pretty good? Yeah, I don't actually believe that, and - if I may be so bold - neither should you.Good pizza really is worth the trouble it takes to find, and bad pizza - well, it just isn't worth the time it takes to eat it. Growing up, I didn't actually like pizza much (which may explain in part why I'm kinda picky about it) but I did like the crust - I even remember telling a few bemused adults that it was my favorite food. Not surprisingly, it's still my favorite part of the pizza. I like it crisp…

Simply Recipes
Blueberry Frozen Yogurt

2 Jul 2009 | 12:47 am

"I found my thrill, on Blueberry Hill..." While I'm pretty sure this song isn't about blueberries, every time I hear it all that comes to mind is a huge mound of them waiting for me to dig in. (Like Rock Candy Mountain, but made of blueberries.) During the summer when they're in season, I can't get enough of them. I'll buy baskets of blueberries just for me to eat, all by myself. No guilt. No justification needed (though if you do need a reason, they're great for your brain and are considered a superfood). Half a basket gets dumped into the morning's cereal, the rest nibbled throughout the…
Easy Grilled Salmon

29 Jun 2009 | 5:04 pm

Well, summer has finally come to Sacramento. After weeks of remarkably pleasant 80-degree weather, the hundreds have arrived. Yesterday 108°F. Today, 104°F. And when the mercury goes up, the grill comes out. Who wants to heat up the kitchen when the AC is barely hanging in there? My friend Suzanne cooks outdoors on her grill all summer long. A few days ago we got together to cook some salmon, and she showed me her favorite method of grilling salmon, quick and easy. There are lots of marinades you can use with salmon; I've included four here. Suzanne usually just uses a simple soy sauce and…
Novella Carpenter - Farm City

27 Jun 2009 | 10:43 am

Move over Martha. There's a new high priestess of growing your own food in town, and her name is Novella Carpenter. Who needs a palatial estate in suburban New York when you have a run-down apartment in the middle of a city with an empty lot behind you? If you have ever read Michael Pollan's seminal Omnivore's Dilemma and wondered if maybe you too could raise chickens (and perhaps kill them for dinner), take a look at Farm City: The Education of an Urban Farmer by Novella Carpenter, a former student of Pollan's who set up her own urban farm on a gritty dead-end street in Oakland. I first met…
Rhubarb Crumble

25 Jun 2009 | 12:16 am

When my father was a kid growing up in Minnesota, in the summer he used to love to chew on rhubarb that grew like a weed around there, RAW. That's right. Raw. (The stalks, not the leaves which are poisonous.) Have you ever tried biting into a piece of raw rhubarb stalk? I dare you. It's like a hundred times more sour than a lemon (okay maybe a little exaggeration here). It's screaming tart. It's "what was I thinking?" tart. Anyway, rhubarb is not safe around this house. The refrigerator half life for rhubarb is a couple hours at best. This last bunch we put to work into a lovely rhubarb…
Salmon Macaroni Salad

23 Jun 2009 | 10:45 pm

I distinctly remember the tall cans of dark pink salmon that used to be in our pantry when I was a kid. Although we could any time open a can of tuna or sardines and eat to our hearts content without permission, the canned salmon was off limits. Although the excuse my dad gave was, "it's special" (followed by "keep your hands off"), I think the real reason was that he loved the stuff and always wanted to make sure there was a can or two in the pantry when he wanted it. Nothing lasted that long in the pantry of a family with six kids. One of my favorite things to do with canned salmon is to…

digg.com: Stories / Food & Drink / Popular
10 Incredible Edible Artistic Expressions

2 Jul 2009 | 2:00 pm

Feast your eyes on this incredible crop of art made with food.
Why Does Bottled Water Have an Expiration Date?

2 Jul 2009 | 5:05 am

Have you ever wondered why that bottle of Poland Spring has a “drink by” date on it when common sense dictates that water doesn’t go bad?
10 Gourmet Hot Dogs That'll Make You Sit Up and Beg

1 Jul 2009 | 11:00 pm

A dog with ketchup and mustard? Nothing wrong with that, but sometimes you crave a bit more refinement than the classic red hot provides.
American Beer Consumption Per Capita: By State (Map)

1 Jul 2009 | 3:22 pm

Americans love their beer. Maybe not as much as the Irish or the Czech, but we love the stuff - there's no denying that. But, have you ever wondered which Americans loved beer the most? Or at least, which ones consumed the most beer?
Guinness Beer Offers Drinkers Chance to Win Space Flight

1 Jul 2009 | 10:40 am

Guinness has launched a competition offering drinkers the chance to win a trip into space aboard Sir Richard Branson's Virgin Galactic spacecraft. To mark its 250 years in business, the company is sending one winner into space, another to the depths of the ocean, and a third to an exclusive Black Eyed Peas concert.

Gourmet
Travel Smart: Nonstop Fourth of July

William Sertl

1 Jul 2009 | 9:00 pm

Gourmet's travel editor celebrates "independence day" around the world.
Extreme Frugality: If It Only Had A Brain

W. Hodding Carter

1 Jul 2009 | 9:00 pm

When the flocks descend, family time revolves around making a scarecrow. Fast.
Seeds Of Change

Jocelyn C. Zuckerman

30 Jun 2009 | 9:00 pm

With the world's hungry topping one billion, a first lady—and it's not Michelle—announces a fresh approach to food policy.
The Truth About Adria's New Pizza Place? It Isn't True

Lisa Abend

29 Jun 2009 | 9:00 pm

For the star chef at elBulli, false rumors take on a life of their own.
Back to Basics in Chicago

David Tamarkin

29 Jun 2009 | 9:00 pm

There's a fresh new breeze blowing through restaurants in the Windy City—and it's leaving very little in its wake.

Simply Stated
The Great Grill Debate

lygeia_grace

25 Jun 2009 | 6:44 am

Gas or charcoal? For every person who extols the rich smoky char unique to a charcoal grill you’ll find another equally passionate about the convenience of a gas one.(“Just turn it on and cook.”) For years I have been in the charcoal camp. Filling a chimney starter, lighting the fire, and raking coals were all par for the course and complaining about them seemed as useless as griping about having to tie one’s shoes or brush one’s teeth. They were just something you did. But after a spectacular dinner at Real Simple food director Allie Clapp’s house on Monday, I’m beginning to…
How Do You Take Your Coffee?

lygeia_grace

24 Jun 2009 | 5:16 am

As far as hot button issues go, coffee preferences rank pretty near the top. French press or drip, black or with Equal, Dunkin' Donuts or Starbucks: The way people enjoy (or even fetishize) their morning cup of joe is very revealing and elicits passionate conversation. For those of us who don’t drink coffee, however, the fervor is sometimes baffling. But this weekend I enjoyed a coffee drink that made me more sympathetic. Driving through Rhode Island, I had my first Coffee Milk, the official drink of The Ocean State. A tall glass of cold milk with a generous shot of coffee syrup (preferably…
Pantry Essentials for Quick Summer Meals

lygeia_grace

17 Jun 2009 | 5:23 am

In the summer I spend my weekends in a tiny town in Massachusetts. I look forward to it because I can finally escape my city kitchen and make meals in a room larger than a shoe box. Plus, I get to use a grill, a treat beyond belief for an apartment-bound New Yorker like me. Because the house is miles from a store, I try to keep the pantry and refrigerator well stocked so I can cook several meals without heading out for last-minute provisions. Here are some of my essentials: -Red Onions—-For grilling with fruit, topping sandwiches, and adding to corn salad (Ina Garten’s recipe is my…
Do You Like Chopped Salads?

kathleenharris

11 Jun 2009 | 1:57 pm

I always struggle with what to eat for lunch, but lately I have been dabbling in the world of salads. I've been resistant only because salad typically doesn't fill me up. Adding a ton more protein (hard-boiled eggs, kidney beans, grilled chicken) seems to do the trick. What also helped this transformation? I'm a chopped salad convert. The NY lunch market is overwrought with custom salad places that chop your salad into bite-size pieces (chop't is right across the street from the Real Simple offices). These chopped salads, though delicious, can be a total budget…
Have You Ever Heard of This Soda?

kathleenharris

28 May 2009 | 4:21 pm

Here's a crossword puzzle for you. The clue: certain pop. It's 4 letters....it's not Coke... Stumped yet? The answer: Nehi. Have you ever heard of it? After facing this exact crossword clue, I have now learned (thanks to my father-in-law) that it's a soda from the 1920s that came in grape, peach, root bear, and other flavors. Turns out it was a favorite of Radar's from MASH. It got me thinking about the evolution of soda and all the random and regional sodas out there, like Tab, Vernors Ginger Ale, and Crush. What's the most…

Food & Wine: Articles
Weekly Meal Planner: July 11-17, 2009

1 Jul 2009 | 11:56 am

F&W’s 365-day meal planner provides a great main course recipe (plus fantastic side dishes) for every day of the year, one week at a time. Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: 11 12 13 14 15 16 17 Saturday, July 11 Daily Menu Seared Rib Steak with Arugula (left) Buttery Leeks with Thyme Tomato Gratin Oven-Fried Potatoes Sunday, July 12 Daily Menu Rosemary-Grilled Chicken with Mushroom Sauce (left) Mesclun, …
Weekly Meal Planner: July 4-10, 2009

1 Jul 2009 | 9:12 am

Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: 4 5 6 7 8 9 10 Saturday, July 4 Daily Menu Super-Crispy Fried Chicken (left) Jalapeño Corn Bread Midsummer Market Salad Double-Chocolate Layer Cake Sunday, July 5 Daily Menu Farfalle with Zucchini and Parsley-Almond Pesto (left) Tomato Salad Arugula with olive oil and balsamic vinegar Monday, July 6 Daily Menu Cheesy Tomato-Bread Strata (left) Caramelized Broccoli with Garlic …
Recipe of the Day

1 Jul 2009 | 7:51 am

Sign up for the Dish, F&W’s free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: July Week: July 11-17, 2008 --> Friday— Pan-Fried Asian-Style Crab Burgers 15724567-22F3-4BA5-A95AD656897B7ADE --> Thursday— Beef Tenderloin Sandwiches with Norton-Shiitake Sauce 11A4F55C-CA98-4857-906401F74AD0DE08 --> Wednesday— Sesame Chicken Salad with Ginger-Lime Dressing FE8D39D4-DA04-43ED-91A917EC260A688A --> Tuesday— Sautéed Salmon with Rhubarb …
Pairing of the Day

1 Jul 2009 | 7:50 am

July 2, 2009 — Grilled Flank Steak with Corn, Tomato and Asparagus Salad Pairing: A spicy, fruit-driven red. Try the 2007 BenMarco Malbec or 2006 Greg Norman Paso Robles Petite Sirah. July 1, 2009 — Chicken Shawarma with Green Beans and Zucchini Pairing: A spicy, cherry-rich Garnacha. Try the 2007 Bodegas Borsao Tres Picos.
Herb Guide

30 Jun 2009 | 8:53 am

© Erik Otsea Herb Recipes: Basil Chives Cilantro Dill Lavender Mint Rosemary Sage Tarragon Herb Tips: Gardens Without Borders Handling Lemongrass Growing, Cooking with Basil

Portland food and drink
Morton’s The Steakhouse

Food Dude

30 Jun 2009 | 1:39 pm

I hadn’t been to Morton’s in at least eight years when I pulled up to the valet a few weeks ago. The last time my experience had been pretty good. On this warm Thursday evening, I was expecting a meal that would be close to the quality of El Gaucho. Morton’s was founded in 1978 by Arnie Morton and Klaus Fritsch. According to Wikipedia, Morton’s is the world’s largest owner and operator of company-owned upscale restaurants, with locations in six countries. The Portland branch is located downtown in the Koin Tower. Ambiance: Dark green carpet, white linens, light walls with dark wood…
Beer Haiku – Beerku Contest for Our Warm Week

Food Dude

29 Jun 2009 | 6:44 pm

The Sagebrush Classic Feast has offered two tickets to their July 18th event as a prize in a Beer Haiku contest. You’ll be able to enter by either Twitter @pdxfooddude, or in the comments for this post. The proceeds for this event benefits Central Oregon children and families, so I’m happy to support the cause. This is a big event, held in Bend Oregon every year by Deschutes Brewery. Think golf, music and feasting: The feast consists of 18 chefs preparing small plates to compliment a particular beer. Of course there will be wine too. Here is a list of the pairings this year. Think…
Ringside Steakhouse

Food Dude

23 Jun 2009 | 8:34 pm

In 1994, I had my first dinner at Ringside, yet I remember the night like it was yesterday. It was a cool, crisp winter evening. I wanted to impress a date, and knowing nothing about the Portland food scene, was told it would be a safe bet. Going inside was like stepping into a steakhouse circa 1960. It was dark and clubby with deep padded booths. A large fireplace took up the center of the room, the fire pushing back the winter chill. Autographed photos of various celebrities lined the walls. I kept looking around, expecting to see the “Rat Pack” drinking it up in the next booth.
Which is it, Safeway?

Food Dude

22 Jun 2009 | 5:15 pm

Last week, Safeway started boasting in its NE Broadway store that it was now supplying LOCALLY GROWN fruit. A poster showed where the farms in Oregon were. They even added special “I’m Local!” tags on one fruit display. But the fruit next to those tags were plums and peaches – each had a sticker on them saying they came from California. Two days later those “I’m local” tags were gone, replaced with larger labels sitting a bit lower, still boasting, “locally grown.” Still not true. Same fruit. Same California tags. Only the cherries at the…
ASOBG R.I.P., etc.

Food Dude

20 Jun 2009 | 1:06 am

Rumor on the street is, Alberta Oyster Bar and Grill has closed closes Sunday, June 28th. It will reopen as a “whiskey tavern” in a few weeks, with Andrew Finkelman, currently of 50 Plates, and the current ASOBG chef. The only thing that surprises me about this news, is that the restaurant lasted as long as it did. Once it closed the last time, it seemed to never build up any momentum. Press releases and news were almost non-existent, and I think people pretty much forgot about them. (Thanks to the owner for the correction on the date) 23Hoyt, such as it was, is also gone. For…

Heat Eat Review
Banquet Select Recipes Herb Grilled Chicken Breast

Guest Reviewers

27 Jun 2009 | 8:33 am

I was intrigued by the fact that Banquet was going “Select” it would be like Golden Corral putting out crab cakes, it doesn’t make sense but you want it to.
Annie Chun’s Miso Soup Bowl

Guest Reviewers

26 Jun 2009 | 8:08 am

Dear Annie, Thank you for providing this delicious soup, and for educating me on the beneficial qualities of miso. Thank you also for using eco-friendly cornstarch bowls and freeze-dried veggies that kind of make me feel like I’m eating space food.
Michelina’s Lean Gourmet Snackers Buffalo-Style Chicken Snack Rolls

Guest Reviewers

25 Jun 2009 | 2:59 pm

Can Michelina's Lean Gourmet Buffalo Chicken Snackers compare to Pillsbury's Buffalo Chicken Snackers?
Update from Mt. Carmel Junction, Utah

Abi Jones

25 Jun 2009 | 2:17 pm

Hey everyone, I've been travelling through some remote portions of the American Southwest, and unsuprisingly there is not much Internet access out here.
Private Selection: Chicken Caesar Panini Sandwich

Guest Reviewers

15 Jun 2009 | 10:26 am

Sandwiches are probably one of my favorite groups of food. Hot or cold. This leads me to wander stores in search of different sandwiches to quell my cravings.

An Obsession with Food
Wine And Roommates

Derrick

29 Jun 2009 | 9:12 pm

Some of you veteran OWF readers may dimly remember that I write for other publications. Some of you may also remember that I occasionally write for this one. Ha ha. Yesterday, my article about managing roommates and wine tastes appeared in the San Francisco Chronicle. I had fun writing it and hearing the different stories of people who have had to wrangle wine interest into the already complicated dynamics of roommates in San Francisco. I also like the juxtaposition of this piece — almost certainly one of my most "wine light" wine articles — with a piece I have coming out in a…
A Guide To Berkeley Wine Stores

Derrick

7 Jun 2009 | 5:26 pm

The other day, I mentioned in conversation that I live within a short drive of four excellent wine stores. And while I often assume that every wine lover in the town knows every wine store, I've noticed that even the students in my Berkeley Extension classes — who are obviously passionate about wine — don't always know about all of these. Inspired in part by the "I love this town" vibe at the new In Berkeley blog, I'm offering my guide to these stores. If you're not in the Bay Area, this post may not interest you. But no matter where you live, I urge you to patronize the small,…
My Granola

Derrick

3 May 2009 | 8:56 am

I’ve started making my own granola. Melissa likes to joke that this is a side effect of long hair and a Berkeley address — I hope she doesn’t buy me a tie-dye leotard — but it’s really because I developed a mild addiction to granola at my last job, where it was a common snack in the cupboards, and wanted to make my own. I started by flipping through books on my bookcase. Surprisingly, given the large number of Bay Area authors and slight tinge of hippiness painted across my kitchen bookcase, I only found a few granola recipes. I started with the Grain-ola recipe…
Wine And Roommates

Derrick

12 Apr 2009 | 10:36 am

Hey, everyone. I'm working on an article about Bay Area folks who have to deal with disparate wine tastes among their roommates, and I'd love to hear your stories on the subject. Know a wine drinker who lives with beer fans? A wine snob who lives with White Zinfandel fans? How do they share their beverages? Do they hoard their wine or share it with roommates to enlighten them? How do wine drinkers — who often drink half a bottle with dinner and after — manage with light drinkers or teetotallers? You can write me privately, and I'm happy to protect your anonymity if you want to…
The Bookcase in the Pantry

Derrick

28 Mar 2009 | 1:15 pm

I recently moved a bookcase into our kitchen. It’s a tall, skinny thing, all white. The friend who handed it down to me no doubt bought it from Scandinavian Designs or IKEA. It fits in a space about one foot wide next to the monstrous metal shelves that fill one wall of the pantry space off our main kitchen area. (It fits now, anyway; those shelves were about 11 1/2 inches away from the wall until I moved most of their contents to the floor, pulled them over about an inch, and then replaced everything I had taken off them.) Once I moved the bookcase in, I had to figure out what to put…

Campusfork Blog
Hong Kong Junk Boat trip in Sai Kung: chef included along with Hong Kong dishes

Administrator

23 Jun 2009 | 11:59 am

When I got invited to a junk boat trip, I was confused. I imagine da junk boat to be those old boats with three mast made from bamboo. Arriving early morning at the Sai Kung Pier, about twenty friends boarded a white long vessel. For only about $35 USD, the trip included an in-boat chef. For breakfast, a bowl of porridge and chow started the day. At lunch, we were served Hong Kong favorites chicken wings, udon, chow mein, and fish balls just to name a few. With the scorching sun rays hugging my body and a refreshing Green Spot orange flavored drink, the day was perfect. Available activities…
Ho Hung Kee Congee & Noodle: Hong Kong food with wok fire in Causeway Bay Hong Kong

Administrator

18 Jun 2009 | 3:41 am

Ho Hung Kee Congee & Noodle Wantun Shop {click here for address + more food photos} When you visit Hong Kong, Times Square in Causeway Bay is a must visit. The jumbo television highlights the landmark. But just right around the corner, Ho Hung Kee Congee & Noodle Wantun Shop quietly serves up delicious Chinese food. Recommended by a local foodie, Hon Hung Kee appears to be like every other won ton house. A chef working in the front of the restaurant, poaching won ton and noodles. But the main difference is the culinary skills. Arriving piping hot, the rice noodle egg shrimp is just…
Kichi Jyu: All You Can Eat Japanese in Central Hong Kong

Administrator

17 Jun 2009 | 2:51 am

Kichi Jyu Japanese Restaurant {Click for address + food photos} I hesitate when I hear “all you can eat sushi.” First, I think about the quality of the raw fish and the selection. All you can eat sushi is really about letting your buckle loose and just simply entering gluttony. The price is set, so relax and eat up. Located in trendy Lan Kwai Fong Central district, the restaurant is located on the seventh floor of a commercial building. Entering through a slim corridor, I have arrived. For around $22 dollars USD, the all you can eat restaurant has only one constraint, time. Our road to…
Joy Hing: great bbq pork in Wan Chai Hong Kong

Administrator

16 Jun 2009 | 1:59 pm

Joy Hing Roast {click for address + food photos} There are many Chinese deli’s in Hong Kong. With bbq pork and roasted pork hanging window side, deli’s serve thousands of Hong Kong locals daily. After asking a few foodies, they agree that Joy Hing does bbq pork well. The lines also affirm this. At lunch time, hundreds of locals line up just to enjoy some great roasted meat. On a breezy evening, I finally got a chance to try their food. Sitting in old stools and worn down rustic tables, I shared a table with a stranger. In Hong Kong, space is limited and expensive so sharing table…
Hong Kong best Won Ton House: Mak’s Noodle in Causeway

Administrator

14 Jun 2009 | 11:12 pm

Maks’ Noodle House {click for address + food photos} Wont ton noodle is the official regional dish of Hong Kong. Look to your left or right, you’re probably only feet away from the next won ton noodle house. But when I ask the local foodies, most suggested Mak’s noodle house. Right after sweating in my hot yoga class, I needed to replenish my body. Noodle better than some comfort food. Located in Causeway Bay, Mak’s has become an institutional and food show host destination. Anthony Bourdain has been here along with a long list of others. A few locals often said “you have to eat a…

thefoodtimes
Recalls: Tuna

1 Jul 2009 | 4:00 pm

North Coast Seafood, MA, fresh tuna steaks sold at Shaw's, Star Market and Big Y Stores. (2009-06-30)
Analysis: Brazil's big beef firms tighten deforestation oversight

30 Jun 2009 | 11:41 am

Brazil's cattle industry bends to demands to curb destruction of Amazon after Greenpeace report links JBS, other meatpackers to illegal deforestation (click 'See also'). After report, World Bank withdrew $90 million loan to one firm; Wal-Mart, other supermarkets vowed to stop buying beef from 11 producers. Bertin, JBS, Marfrig, Minerva make up 70 percent of Brazil's beef export market but account for 30 percent of domestic cattle purchases; it is unclear whether thousands of smaller processors, ranchers will change their ways.(By Reese Ewing and Stuart Grudgings, Reuters, 2009-06-29)
Foreign aid will shift to teaching skills rather than direct food donations

30 Jun 2009 | 8:03 am

In shift, U.S. will focus on providing expertise, training, roads, infrastructure to boost agricultural productivity abroad rather giving emergency aid, USDA chief says. Nation is largest donor of emergency food aid - mainly crops grown by American farmers - but spends 20 times as much on food aid to Africa as it spends on programs that could boost food production. In 1980s, U.S. annual spending on African farming projects was $400 million-plus; by 2006 it had dwindled to $60 million.(By Mark Weinraub, Reuters, 2009-06-29)
Review: Dance theater, meandering through food history

29 Jun 2009 | 11:21 pm

Through perky stock girl, rueful farm wife, 'Drift,' a meandering piece of dance theater, tells story of how plot of land in Augusta, Ga., evolved from a farm to a Piggly Wiggly supermarket to a church. Story, created by Cassie Meador, leaves viewers hungry for peaches.(By Rebecca J. Ritzel, The Washington Post, 2009-06-29)
Pilgrim's Pride idles plant to reduce chicken supply, raise prices

29 Jun 2009 | 10:50 pm

As demand for chicken declines, bankrupt Pilgrim's Pride idles Georgia processing plant that provided 1,000 jobs, $300,000 in annual county tax revenues. It also shuns prospective buyers, saying that selling to competitor wouldn't reduce chicken supply. In town, poultry insurer braces for drop in business; hospital girds for more uninsured patients. Most big chicken companies reducing output; chicken prices have increased since Pilgrim's closed its plants. (By Lauren Etter, The Wall Street Journal. (may require subscription), 2009-06-30)

Cooking with Friends Blog
Around the Campfire

kleiber@shannonhenry.com

2 Jul 2009 | 4:50 pm

The e-mail questions and lists are flying around today among us and three other families. The burning subject is who’s bringing what food for camping under the stars on the Fourth of July. We must have s’mores of course, and who’s in charge of which dinner or what breakfast?
A Sigh of Relief

kleiber@shannonhenry.com

29 Jun 2009 | 10:08 am

With class parties, teacher toasts, birthdays, year-end gifts and kick off the summer BBQ’s, like many of you, I’ve been particularly busy. Thankfully though, I’ve had my friends to help me get through this end-of-the-year craziness, especially in the kitchen.
Have you ever tried….?

kleiber@shannonhenry.com

25 Jun 2009 | 10:49 am

While making meatloaves the other day with my friend Katrina, she asked me if I’d ever tried this crazy recipe called something like “Three-Minute Chocolate Brownie in a Mug.” Never heard of it, but we certainly had three minutes and it called for all good ingredients. If I hadn’t been there, she might not have tried it, and I, somehow, probably still would have never heard of it. It was as easy as promised and quite good with a scoop of vanilla ice cream.
Savoring Summer

kleiber@shannonhenry.com

22 Jun 2009 | 10:53 am

With seedlings maturing in the garden, my strawberries turning red, the first CSA pick up complete, and the farmer’s market officially open, the summer season has obviously begun. An abundance of local and fresh produce creates endless culinary opportunities, making summer the ideal time to cook with others.
Grill Party

kleiber@shannonhenry.com

18 Jun 2009 | 10:19 am

A few years ago in the heat of the summer, a hurricane knocked out our neighborhood’s power for a shockingly long eight days. Around the third day, the grill parties started. People called around, inviting friends to empty their fridges and cook on the grill, and many people set up a bevy of grills to not only be more efficient but be able to talk to people while cooking.

Start Cooking video
7 Layer Dip

29 Jun 2009 | 3:00 am

Recipe: 7 layer dip serves 12 2 cans of bean dip (10 1/2 ounce cans)3 avocados 2 tablespoons of lime or lemon juice 1/4 teaspoon of salt 1/8 teaspoon of pepper 1 cup of sour cream 1/2 cup of mayonnaise 1 packet/envelope of taco seasoning mix 1 cup of green onions - chopped2 1/3 ounces of canned sliced black olives 2 medium tomatoes 8 ounces of cheddar cheese 1 package of tortilla chips Layer in a 9x13x2 inch serving dish:Layer One: Spread in dish the 2 cans of bean dip Layer Two:Peel, core and mash 3 avocados.Add 2 tablespoons of lime or lemon juice, 1/4 teaspoon salt & 1/8 teaspoon…
Vegetable and Chef Salad

15 Jun 2009 | 3:00 am

Recipe: Vegetable and chef salad serves 4 1 head of lettuce 1 cucumber 2 carrots 2 stalks of celery 2 green onions 1 red bell pepper 2 medium tomatoes 1/2 cup of salad dressing Wash and dry lettuce. Chop or tear into bite size pieces and add to salad bowl.Wash, peel, slice cucumber.Wash, peel, then slice or grate carrots.Wash and slice celery.Wash, slice green onion.Wash red pepper, cut in half, remove seeds and stem, cut into strips.Wash tomatoes, slice into wedges or if using cherry tomatoes, cut in half.Arrange vegetables in salad bowl. Pour dressing on top. Using two large spoons toss…
Potato Salad with Lemon Vinaigrette

1 Jun 2009 | 3:00 am

Recipe: Potato Salad with Lemon Vinaigrette serves 6 2 pounds of new potatoes 3 teaspoons of salt - divided1 clove of garlic - crushed 1/8 teaspoon of black pepper 2 teaspoons of grainy mustard 1 lemon zest 1/4 cup of lemon juice 1/4 cup of olive oil 1/3 cup of green onions - chopped Place the small, new potatoes, whole, in a saucepan with enough boiling water just to cover them. Add 2 teaspoons of the salt, bring to a boil and then simmer them for about 12- 15 minutes or until tender.Meanwhile make the vinaigrette. Crush the garlic and add the remaining teaspoon of the salt, and the black…
Tex-Mex Cheeseburgers

18 May 2009 | 3:00 am

Recipe: Tex-Mex Cheeseburgers serves 4 1 pound of lean ground beef 1/3 cup of onions - minced1 tablespoon of ketchup 1/2 teaspoon of chili powder 4 ounces of shredded Mexican cheese blend 1/3 teaspoon of salt 1/3 teaspoon of ground pepper 4 hamburger buns - toasted2 leaves of lettuce 1 tomato Sauce1/2 cup of sour cream1/3 cup of ketchup1 can of chopped green chilies (4 1/2 ounces)1/4 teaspoon of hot sauce (optional)Mix together the ground beef, minced onions, ketchup, chili powder, shredded cheese, and the salt and pepper.Shape into four patties.In a non-stick, pre-heated frying pan, set to…
Fruit Salad

4 May 2009 | 3:00 am

Recipe: Fruit salad serves 8 1/2 pound of seedless grapes 1 quart of strawberries 1 cantaloupe 1 pineapple 2 bananas 1/2 cup of orange juice 3 kiwis 1 pinch of mint In a large serving bowl combine:Grapes: rinse in cool water, slice in halfStrawberries: rinse in cool water, hull, cut into bite sizesCantaloupe: cut in half; remove the seeds and rind, cut into bite size piecesPineapple: remove the rind, cut into slices then into bite size pieces removing the core as you goBananas: peel and slice and put in small bowl.Orange juice: pour ½ cup over the bananasKiwi: peel and slice or cut…

Spices of Life: A Video Blog about Food, Health, Lifestyle and Travel. We Educate and Entertain.
Secrets to Master Stir-Fry

averagedave

22 Jun 2009 | 8:34 am

Watch the Video 3:13 YouTube A good fire, a fresh vegetable, some garlic and you have most of the makings for a great vegetable stir-fry. This is one of my basic recipes that I use with all fresh vegetables including broccolini, but you could substitute any vegetable from baby cabbage hearts, green beans, snow peas, zucchini to spinach. Just adjust the cooking time accordingly. I cook a bunch and serve it with grilled seafood, chicken, or meat and some rice for an easy dinner. Make a bunch and reheat it, eat it at room temperature, or add it to soups and stews. Enjoy! Nina
Stir-Fried Broccolini, Bok Choy or Broccoli

Debby Richards

21 Jun 2009 | 6:21 pm

1 ½ pounds broccolini, broccoli, bok choy, cauliflower, string beans, etc. 1 teaspoon virgin olive oil 2 ½ tablespoons rice wine, sake, or very good quality dry sherry 1 ½ tablespoons minced garlic 1 teaspoon sea salt 1.Trim away any tough leafy ends and peel away any tough skin from the stalk. Cut the stalk on the diagonal into 1 ½-inch lengths. Separate any flowerets. Rinse the vegetable thoroughly and drain 2.Bring 4 quarts water to a boil in a large pot and add the stalky, tougher part of the vegetable. Cook about 2 minutes or until near tender. Add the leafy sections or…
Easy Dinner: Spicy Roasted Chicken Salad

averagedave

9 Jun 2009 | 6:09 pm

Watch the Video 2:13 YouTube It’s almost Farmer’s Market time here in New England. I can’t wait! In the meantime, here’s another easy roasted chicken dinner idea. Vary the salad by substituting shrimp or other seafood and leftover grilled meats and seafood. Serve the salad with tortillas or vegetable-flavored wraps. Use a good store-bought salsa or go to the recipe section for my simple, homemade salsa. Enjoy! Nina BTW, want to visit China with a pro? Nina is planning to take small groups for insider culinary/cultural tours. Email ninasimonds@gmail.com for details.
Spicy Roasted Chicken with Tomato Salsa

Debby Richards

9 Jun 2009 | 8:50 am

Six Servings I make this meal-in-one salad often at home. Vary the vegetables according to the season and substitute other cooked meats or seafood for the chicken. Serve it with vegetarian wraps or flour tortillas. 6 cups baby salad greens 3 to 3 ½ cups cooked chicken meat, weighing about 1 ½ pounds 3 cups frozen, defrosted, and blanched corn or cooked, fresh shucked from 4 ears 1 pound or 2 ½ cups cherry tomatoes, cut in half 1 15-ounce can pink, pinto, or black beans, blanched briefly in boiling water, and refreshed in cold water, and drained 2 ripe, but firm avocados, peeled, pitted,…
Easy Dinner: Chicken and Roasted Tomatoes

averagedave

26 May 2009 | 8:17 pm

Watch the Video 2:40 YouTube Feeling lazy about dinner? I am, but why not take advantage of what’s being offered in the supermarket with some easy, fresh, and seasonal sides. We’re featuring roasted chicken again. Try smearing it with some pesto and reheating it briefly. Serve it with roasted cherry tomatoes and asparagus. And did you know that you can buy instant whole wheat couscous? Just add it to boiling water; wait 5 minutes; sprinkle in some salt, fresh herbs, and a little extra virgin olive oil; and you have a feast. Leftovers are terrific for lunch the next day! Enjoy! Nina

TasteSpotting
#48706 - Montreals Hot Spots to Get the Best Eggs Benedict

Montreal's Hot Spots to Get the Best Eggs Benedict, and a Personal Recipe to Make Hollandaise if you're too lazy to get out on a Sunday morningcraving more? check out TasteSpotting
#48705 - Lemon Pound Cake

Relax this weekend with a classic French "Week-end" cake: lemony pound cake with a hint of rum.craving more? check out TasteSpotting
#48704 - Lemon Tart in Twisted Graham Cracker Crust

Lemon Tart in Twisted Graham Cracker Crustcraving more? check out TasteSpotting
#48703 - Making a Spaghetti Omelet

A bunch of Spaghetticraving more? check out TasteSpotting
#48702 - How to Dry Coriander Seeds

Young Coriander seed waiting to dry. Learn how to dry yours the easy way. craving more? check out TasteSpotting

the ramen blog & other goodies!
happy 4th of july!

edjusted

1 Jul 2009 | 10:02 pm

I’ve been too busy to catch up on my posts so I thought I’d share a few quick goodies before the 4th of July weekend. I’ve talked about how much fun nagashi soumen is to eat (”somen” to the search engines …it took me forever to find my own somen post) and now you can experience it at home! It’s been on sale in Japan since April, so if anyone knows where to get a hold of one here, let us know! Thanks to Pete for the tip (from 2 months ago…yeah, I know, I know)! via Tokyo Mango Gyoza and ramen go together like mom and apple pie! 4th of July and…
non-ramen rating: california shabu-shabu – costa mesa, ca

edjusted

27 Jun 2009 | 6:52 pm

After months, and I mean months of dealing with just about every major problem that an aspiring restauranteur could face, my good buddy’s shabu-shabu dreams have finally come true. Yes, I said “my good buddy” and “shabu-shabu,” not ramen, so I’m going to go out of my way to be biased here. You’ve been warned! California Shabu-Shabu celebrated their grand opening last weekend, and today, the wife and I decided to pay an overdue visit. For those of you who’ve never been exposed to the world of shabu-shabu, shabu-shabu is a Japanese hot pot. You…
ramen rating: ramen california – torrance, ca

edjusted

20 Jun 2009 | 9:00 pm

I’ve always had an instinctive aversion to “experimental” type restaurants. Over the years, I’ve managed to associate terms and phrases like “fusion,” “nouveau,” “a new take on x,” and “inspired by y cuisine” with chefs who’ve never quite managed to figure out the essential essence of the cuisine he or she is trying to replicate. But recently, the thinking part of my brain had a minor epiphany: hello, dumb-ss…ramen is a fusion food! Ramen (and gyoza!) is the Japanese take on a Chinese dish, remember? How is…
“for the love of ramen”

edjusted

15 Jun 2009 | 9:28 pm

For those of you in the Bay Area next week, what’re you doing Wednesday night? If you’re a ramen fan, the answer should be “I’m gonna be at the For the Love of Ramen event! Duh!” That’s right, next Wednesday the 24th, the Asian Culinary Forum is hosting a panel of “noodle experts who will explore how a dish born of extreme need after World War II was transformed into a meal of luxury, endless regional specialties, and then, finally, an iconic convenience food that so many of us crave.” Join panelists Eric Nakamura, publisher and co-editor of…
ramen rating: chibakiya – costa mesa, ca

edjusted

6 Jun 2009 | 4:53 pm

For a limited time (until tomorow), Chibakiya is at Mitsuwa supermarket again, this time at the Costa Mesa location. On the menu this weekend: their famous shinasoba! The Costa Mesa Mitsuwa gets ridiculously crowded at lunchtime, especially when they have their food fairs. You have to prowl the dining area and be ready to pounce on tables when people leave. Luckily my wife was able to snag a table while I waited for the ramen. According to exile kiss, Chibakiya’s very own Chef Kenji Chiba, straight from Japan, was in the kitchen, preparing his signature ramen! I lurked around the…

Once upon a feast
Get Ready for Presto Pasta Nights #120

Ruth Daniels

2 Jul 2009 | 10:11 am

I can't believe it's Thursday already and our vacation almost over. Don't forget that Presto Pasta Night Roundups do not take vactions! Katerina of Daily Unadventures in Cooking is our fabulous host this week and you still have time to enter (Deadline tonight). Send your entries to dailyunadventures (at) gmail (dot) com and cc me ruth (at) 4everykitchen (dot) com.I also can't believe there's no pasta for us this week either...South Beach Diet Phase One does have it's limits, but worth it. And I know I'll have a fantastic batch to choose from once it's done.So enjoy the pasta and think of me!
South Beach Diet is Officially Back at our House

Ruth Daniels

2 Jul 2009 | 6:00 am

It's official...we're very serious about losing all that excess weight we've put on. Back in Toronto, we really were living the South Beach lifestyle...lots of grilling, lots of healthful foods, lots of exercise. And then we moved...no BBQ, so not nearly as much grilling, and somehow a reversal to lots of starchy comfort foods and less exercise....no excuses, just suffice to say...this last trip to visit family really was the tipping point.Before I even get into this year's South Beach Journey, I've already received some comments about others doing the same. All I can say to you....Excellent…
Last Look at Toronto - For Now Anyway

Ruth Daniels

30 Jun 2009 | 8:43 am

We're back in Halifax for the next part of our vacation....toodling about Nova Scotia, spending time at Camp Kadimah visiting kids and grand kids. After all that gorging in Montreal and Toronto, we're also back on The South Beach Diet Supercharged. The trip definitely sent us over the tipping point, so stay tuned for lots of great SBD friendly recipes.That said, I thought I'd share an amazing dinner at my Cousin Arlene's. A trip to Toronto would not be complete without one of her awesome dinners. This time around, most of the meal was actually very South Beach friendly....Pork & Chicken…
Presto Pasta Night #119

Ruth Daniels

27 Jun 2009 | 4:20 am

We are still enjoying our vacation but I do have to say a very big thanks to Kait for hosting this week's Presto Pasta Night Roundup over at Pots and Plots. Great job, Kait! and terrific job to all of you who contributed those delicious dishes. Can't wait to try them when I get back home.Next week, Katerina of Daily Unadventures in Cooking will be our fabulous host. Send your entries to dailyunadventures (at) gmail (dot) com and cc me ruth (at) 4everykitchen (dot) com.And enjoy the pasta!
Presto Pasta is Coming

Ruth Daniels

26 Jun 2009 | 6:24 am

I probably won't be able to link to this week's Presto Pasta Night roundup until tonight. We are on vacation and running around, taking it all in before we head back to Halifax. So keep on checking Kait's Pots and Plots for this week's roundup. I've been sneaking peeks at some of the entries...and they all look fantastic.Katerina of Daily Unadventures in Cooking will be our fabulous host next week. Send your entries to dailyunadventures (at) gmail (dot) com and cc me ruth (at) 4everykitchen (dot) com.

running with tweezers
say cheese

tamih

2 Jul 2009 | 12:18 pm

This recipe is a loooooong time comin'. While I can live on Caprese salad year round, I blame Kalyn over at Kalyn's Kitchen for making me obsess about marinating my own mozzarella. Most of the store bought/gourmet store stuff is too pungent or taste chemically. On my recent trip to Asheville, I got another healthy dose of cheese love while visiting Spinning Spider Creamery. What an amazing place. I became a cheese head yet again and made this when I got home. It's nothing cave aged or fancy, don't get me wrong. However, it comes together quickly & makes a great…
crunch time

tamih

29 Jun 2009 | 10:38 am

It's crunch time...and that has multiple meanings. There is a lot going on personally and professionally that is going to require my attention. Work gets busy again this month. I have a couple projects that need some serious focus. It's also crunch time in that I need to get back into shape. The highs and lows of life (more highs than lows these days) in the past 6 months have me feeling a bit...gluttonous. All this living high on the hog and happier than a pig in slop has me toting around a couple more pounds than I'd like. After a superb birthday week spent with amazing…
tropic thunder

tamih

17 Jun 2009 | 8:21 am

It's hot. Already....and it's only June. As a fan of entree salads and veggies for dinner, it's the perfect way to beat the heat and eat fresh and easily. If there is an opportunity to add cheese to it - particularly goat cheese - I'm even happier. I came up with this recipe for a recipe contest...and then my computer died, so I never got to submit it. Let me assure you that it is easy, flavorful and visually just lovely. I love the contrast of the juicy, tropical fruit and the crisp, spicy goat cheese. A little sweetness in the dressing ties it all together. Feel free…
south by southeast

tamih

15 Jun 2009 | 9:09 am

The blog hit yet another snag. My silence hasn't meant any personal traumas or anything, don't worry. Simply put, my computer bit the big one. Kaput. So after a few days of deliberation, I've joined the cult of Apple and I'm thrilled about it. It's taken me a few days to get my sea legs and figure this thing out...but I seem to be getting the hang of it. It's officially summer here in Atlanta - I've asked on numerous occasions if I worked through our one week of spring. That means lots of outdoor social events and potlucks. This is an Asian-influenced slaw…
keeping my cool

tamih

1 Jun 2009 | 12:19 pm

In the midst of all of the great work I've been able to do lately, there have been some great opportunities to travel. One such trip was a weekend getaway to Athens,Georgia for a foodie adventure. At one stop during the weekend, we hit an incredible restaurant called The National. This place was remarkable - great talent, beautiful space and mind-blowing food.As a true testament to The National's power, I consumed two things that I absolutely cannot stand. The first being carrot juice in a dazzling Carrot Ginger Bloody Mary. The second was a delicate but boldly flavored Cucumber…

Joy of Desserts
Vintage Recipe Thursday -- 14th Weekly Edition Chocolate Whipped Cream Cup Cakes, Chocolate Chiffon Pie, Sliced Peach Turnovers

Joy @ Joy Of Desserts

1 Jul 2009 | 11:31 pm

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************I'm baaaack!!!My computer decided to play a dirty trick on me and broke down without even the courtesy of a fair warning! Arumph!Parts had to be ordered, motherboards had to be exposed, a game of…
Vintage Recipe Thursday -- Lucky 13th Edition Peach Cobler Recipe

Joy @ Joy Of Desserts

18 Jun 2009 | 4:54 am

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************I thoroughly enjoy cobblers and of course, peach cobblers. They also remind me of my college days. We were pretty lucky to have a tasty college kitchen and peach cobblers were among the favorites…
Vintage Recipe Thursday -- 12th Weekly Edition Cream Pie, Macaroon Cream Pie, Banana Cream Pie, Pineapple Cream Pie Recipes

Joy @ Joy Of Desserts

11 Jun 2009 | 2:29 am

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************June is National Dairy Month so I'm sharing 4 cream pies this week.Cream Pie3/4 cup sugar1/3 cup flour1/8 teaspoon salt2 cups milk, scalded1/2 teaspoon vanilla extract2 tablespoons butter2 eggs,…
Mocha Cake Recipe With Coffee Butter Icing Recipe

Joy @ Joy Of Desserts

6 Jun 2009 | 8:37 pm

I love a good mocha cake and this recipe looks very manly to me with the coffee and all the spices, currants, raisins, and citron, so I thought you might want to consider it for Fathers' Day in a couple of weeks. I have not tried it and usually prefer to use butter rather than shortening, but it looks like it would be quite good. It's up to you if you want to substitute with butter or not. I hope you enjoy it. I'm pairing it with a delicious Coffee Butter Icing.I'm participating in Tamy's Simply Delicious Sunday at 3 Sides of Crazy.Mocha Cake1/2 cup shortening1 cup brown sugar1 3/4 cups…
Vintage Recipe Thursday -- 11th Weekly Edition Fresh And Canned Cherry Pie Recipes

Joy @ Joy Of Desserts

4 Jun 2009 | 9:23 am

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?I look forward to cherry season each year. I'm sharing two cherry pie recipes today, one fresh cherry pie and one canned cherry pie. This way we can have delicious cherry pie all year, regardless of season. You'll see…

npr: food
Nigella: Inspired By A Coke, And Pasta In A Pinch

1 Jul 2009 | 9:15 pm

Lawson urges home chefs to follow their instincts and get a sense of their own palate by experimenting with recipes. She took a chance and evolved her mother's ham and hard cider into ham and Cherry Coke.» E-Mail This » Add to Del.icio.us
Pluots And Apriums: The Best Of Both Parents

30 Jun 2009 | 9:49 pm

Demand for these hybrid fruits, especially pluots, has skyrocketed. Pluots now make up a majority of the plum market. In fact, you might be eating a pluot or an aprium and not even know it.» E-Mail This » Add to Del.icio.us
In Europe, Irregular Produce Makes A Comeback

30 Jun 2009 | 1:14 pm

Bendy cucumbers, knobbly carrots, puny cauliflowers and naked onions are among 26 misshapen fruits and vegetables that will make their way to supermarkets Wednesday after the European Union rescinded a 20-year-old regulation. Food columnist Diana Henry of the Sunday Telegraph says she is "thrilled."» E-Mail This » Add to Del.icio.us
Rhubarb: Reviving A Forgotten Crop

26 Jun 2009 | 1:03 pm

Years ago, Jim Crawford of New Morning Farm noticed that rhubarb had fallen out of favor. His Pennsylvania neighbors were letting the tart perennial languish in their gardens. But Crawford has seen a resurgence in demand for rhubarb, often fueled by nostalgia.» E-Mail This » Add to Del.icio.us
Cooking With Herbs

23 Jun 2009 | 9:45 pm

Personal chef Kevin Weeks sets out to tantalize taste buds with a light menu featuring a cornucopia of fresh herbs from appetizer to dessert.» E-Mail This » Add to Del.icio.us

Vegan Bits
Worldwide Vegan Bake Sale 2009

Lane

21 Jun 2009 | 9:53 pm

Just a reminder, the World Wide Vegan Bake Sale is underway... The dates of the sale are June 20 - 28th. To see what events are occuring in your area, click here. And when they say worldwide, they mean worldwide. There are sales scheduled for Australian, New Zealand, Canada, England, Greece, and Nigeria! (As well as the United States.) We've had our heads down a bit, so sorry for the last minute notification. Hopefully you'll be able to attend if there's an event in your neighborhood. If you live in Los Angeles, there are two events scheduled (there was one yesterday too). Bake…
Food, Inc. Review

Lane

14 Jun 2009 | 10:24 pm

Jane and I went to see Food, Inc. this weekend. It has a limited release, so if you are interested in seeing this film here is a list of its scheduled showings. (If you are in the Los Angeles area, it is playing at the NuArt in Santa Monica through Thursday, and will be at the Landmark in West LA starting the 19th.) Since we went vegan, we've been doing a lot of reading about food. Sometimes it feels like all we do is talk about food: the way we eat, what we eat, why we changed our diet, where we get our protein, etc. So much of the information presented in this film was familiar to…
In Requiem

Lane

6 Jun 2009 | 6:00 pm

On Tuesday, we put down our special girl. She was with me for just under 16 years. While many of our friends comment on how special and friendly our boy cat is, she was more selective. We were her tribe and she always wanted to be with us. She would greet us when we got home. She would walk us to bed every night and stay with us until we fell asleep. She always sat with us. She talked to us constantly. We absolutely knew she loved us. She was very headstrong; whatever we were doing, it always had to be her idea. Toward the end of her life we had to give her antibiotics. …
Vegan Recipe in Bon Appetit Magazine

Lane

30 May 2009 | 1:14 pm

For Christmas this year, Jane received a subscription to bon appetit magazine. She received the gift because the giver knew that she was always cooking and looking at recipes. Unfortunately, the giver did not pay particular attention to the kind of recipes that Jane was looking at, but it's the thought that counts, eh? So every month, before passing it along to a friend who does appreciate this kind of cooking, Jane's been looking through bon appetit for ideas. Clearly, the magazine is not geared towards vegans, but there are some interesting spice combinations and some hints of ideas…
Stewardship

Lane

27 May 2009 | 10:23 pm

Jane and I are struggling a bit. One of our kitties, our favorite, has terminal cancer. The vet has prescribed pain killers, along with some other fun things. And we've been instructed to pay careful attention to her level of comfort and when it appears she is suffering, we should euthanize her. On a logical basis, I know this is the right thing to do. It is our responsibility to our pets to care for them as best we can. Personally, I would want someone to help me end it when the pain became unbearable. The only difference here is that I expect I would be able to communicate my desires when…

A Mingling of Tastes
Cookbook Winners

Julie

28 Jun 2009 | 11:45 am

At long last, I'm announcing the winners of the last 2 cookbook giveaways!Reader, Amy, won the random drawing for Ready, Steady, Spaghetti. Drop me an email (aminglingoftastes AT gmail DOT com), and I will get the book to you asap.Reader, "Andrew's Mom," from Long Island is the winner of Modern Spice. Check your email!If you missed the last giveaway for Modern Spice, I posted a super-simple recipe for seared trout with mint-cilantro chutney from the book. It's perfect for a weeknight. You can also see what other bloggers cooked from the book right here on author Monica Bhide's own blog.
Monica Bhide's Seared Trout with Mint-Cilantro Chutney (and a chance to win her book!)

Julie

22 Jun 2009 | 6:40 am

Moving is not fun at all. As you're reading this, I will probably be in transit. I'll be deprived of a kitchen until about July 1, but at least there are no dishes to do!Last week, surrounded by boxes and lacking any surface on which to properly eat a meal (We donated a lot of furniture, including dining table and chairs, coffee table and desk--my 3 favorite places to eat!), I enjoyed a delicious respite from the chaos. Monica Bhide, a lovely, talented food writer friend, decided to throw a virtual dinner party to promote her gorgeous new cookbook, Modern Spice.When she asked if I could…
Giveaway: Ready, Steady, Spaghetti

Julie

15 Jun 2009 | 5:12 pm

Thanks to everyone who has entered the last two cookbook giveaways! I've enjoyed all the comments. Unfortunately, I still haven't tracked down, "4fish", the winner of Lost Ravioli Recipes of Hoboken. So, Ms. or Mr. 4fish, please email me by Wednesday, or I'll have to pick an alternate! The winner of last week's book, Memorable Recipes is Kathy from Mission, Texas. You should have an email from me in your inbox...congrats!Up next, I have a copy of Ready, Steady, Spaghetti by Lucy Broadhurst. This big, user-friendly paperback cookbook full of color photos is all about food with major…
Giveaway: Memorable Recipes

Julie

8 Jun 2009 | 4:53 pm

This week's cookbook giveaway is Memorable Recipes to Share with Family & Friends by Renee Behnke with Cynthia Nims. There's a lot of eye candy here thanks to full-color photos, but this cookbook is also a primer on simple, elegant entertaining.Recipes range from comforting classics like corn chowder and rack of lamb with rosemary and garlic to international favorites like chiles rellenos and gazpacho. There is also a chapter of menu ideas complete with cocktail recipes and wine notes. As the president of the Sur La Table, I'm guessing author Renee Behnke had plenty of experience to pour…
Giveaway: Lost Ravioli

Julie

2 Jun 2009 | 12:15 pm

As promised, here is this week's book giveaway: The Lost Ravioli Recipes of Hoboken: A Search for Food & Family by Laura Schenone. Here's what Anne Mendelson of Saveur has to say about it:[A] solidly researched, lovingly written memoir--and a splendid detective story...This wonderfully intricate, rumpled, generous narrative would be a joy even without the final lagniappe of about two dozen hard-won recipes."To enter to win this book, all you have to do is leave a comment on this post. What to say? If you've ever made homemade pasta (I have with delicious, though rustic, results), tell us…

Average Betty
Good & Gooder Part Deux: Food & Wine Classic in Aspen

Average Betty

29 Jun 2009 | 10:50 am

Leave a comment. When you visit the Rocky Mountains, there are hopes of spotting wildlife. When you visit the Food & Wine Classic in Aspen, there are dreams of spotting celebrity chefs. And by a stroke of Irish luck, Betty’s wildest Chef Spotting hopes and dreams came true at this year’s Classic! Apparently schlepping the [...]
Good & Gooder: The Food & Wine Classic in Aspen!

Average Betty

24 Jun 2009 | 8:24 pm

Leave a comment. After an amazing culinary adventure at the Food & Wine Classic in Aspen, Betty’s back to the comforts of home in Los Angeles. And by comforts she means intolerable traffic, the sound of leaf blowers, and of course, her Snuggie. While Betty edits video footage captured at the Classic (featuring interviews [...]
Bam-a-Lamb Burger

Average Betty

17 Jun 2009 | 5:44 pm

Leave a comment. Mary may have had a Little Lamb, but Betty had a gigantic Lamb Burger! Betty’s latest adventure takes her to Nob Hill in San Francisco to meet award-winning Executive Chef Gloria Ciccarone-Nehls of Big 4 Restaurant at the Huntington Hotel. Chef Gloria gives Betty an exclusive demonstration of her Moroccan Spiced [...]
Gone Crispy Fishin’…

Average Betty

31 May 2009 | 11:05 am

Leave a comment. If you’re following the 2009 NBA playoffs, then you might know all but two of the teams have Gone Fishin’. Ironically, more Americans are literally going fishing for their summer vacations this year. Good news for Power Bait; bad news for Disney World. If you’re not familiar with the term Gone [...]
Macadamiac!

Average Betty

18 May 2009 | 11:59 am

Leave a comment. As far as nuts go, it’s hard to beat the buttery-rich flavor of Macadamia nuts! Whether they’re straight out of the bag, dipped in chocolate, crusted on a fresh Opah filet or baked into a cookie, Macadamia nuts make everything taste better. Turns out Betty is a bona fide Macadamiac, and [...]

Waiter Rant
Lubricant

Waiter

30 Jun 2009 | 12:39 pm

On Sunday night my air conditioner emitted a stifled scream, thunked heavily several times, then died. My A/C’s demise wasn’t a surprise, mind you. I figured it was going terminal when the compressor started groaning several weeks ago. I should consider myself lucky. I bought the unit second hand off a waiter six years ago and I’m amazed it lasted as long as it did. What can you expect for a hundred bucks? And since I can’t stand the heat, not having air-conditioning classifies as an emergency. I was hoping my old unit would rattle on for one more summer, but now I…
Perimeter Check

Waiter

26 Jun 2009 | 11:41 am

When the weather’s warm I do most of my writing sitting on the small porch outside my front door. Free from the distractions of television and a comfy bed I find I can focus my attention better. And since my doctor recently told me I’ve got a Vitamin D deficiency, the extra sunshine doesn’t hurt either. Morning comes and I head downstairs with my laptop and coffee and get to work. As the hours pass I watch several of my neighbors come and go – leaving for work, walking dogs, doing yard work, and attending to the other sundry details of life. Several of them wave to me. I…
The Dead Pool

Waiter

26 Jun 2009 | 6:03 am

It’s Wednesday night and I’m lying on the couch bored out of my mind. Seeking diversion I flip through the television channels. Nothing good is on. I activate the on-screen menu and tab over to the pay-for-view movie section. Nothing there either. When in doubt about what to watch, my advice is to stick with the classics. I notice my my television provider’s offering a selection of Clint Eastwood movies so I toggle over to that screen and view my choices. Unforgiven’s a great movie, but heavy cinematic cuisine for this late hour. The same goes for Million Dollar Baby.
The Third Time’s a Charm

Waiter

25 Jun 2009 | 2:07 pm

It’s Tuesday night and I’m out with Brown-Eyes and a friend of her’s pre-medicating before we meet some people for dinner. My libational experience, sad to say, isn’t going well. The first bar we go to is Death + Company on East 6th Street. It’s a cool place, so cool in fact that they don’t allow people to stand around inside. You have to be seated at the bar or a table to get service and the doorman won’t even let you in unless a chair is free. As a result there’s usually a line, but the staff’s happy to take your cell phone number and…
Positive Energy

Waiter

23 Jun 2009 | 10:22 am

It’s Tuesday afternoon and I’m waiting for an appointment in front of a building on Riverside Drive. Grey clouds hang low in the sky while an eastward breeze carries the laughter of children playing in a park past my ears. I look up at the dour sky and wonder for the millionth time where the sun has gone. New York has felt more like Seattle during the past week and if the sun doesn’t show it’s face soon I’m afraid we’ll have to resort to human sacrifice. Maybe we can burn up some politicians inside a wicker statue. Hey, it couldn’t hurt. I lean…

Silverbrow on Food
Chopped liver

silverbrow@gmail.com (Anthony Silverbrow)

23 Jun 2009 | 9:24 am

American slang has it that the term 'chopped liver' is an insignficant thing, a nothing.And the ingredients to make the dish itself could easily give the impression that this is something really rather insignificant. It's a bit of offal, a few eggs and bit of onion. So, what's all the fuss?The fuss comes when these things are combined to create a dish of sublime beauty, subtlety and deliciousness. I accept my association maybe Proustian, but nonetheless it is good.It would be wrong to think that it is a kosher version of chicken liver pate - or any other pate for that matter. The…
Schmaltz

silverbrow@gmail.com (Anthony Silverbrow)

23 Jun 2009 | 3:31 am

Never has the dichotomy of good food and bad health been greater than in the case of schmaltz - rendered chicken fat.To me, it is the very essence of bad good food. You know it's not healthy, but you also know that an ingredient that adds this much flavour to whatever it touches has to be very good indeed.And so it is. Let it near an onion and it will be the sweetest onion you've ever tasted. It can turn a chicken liver into the consistency of cream and the oi, we shouldn't talk of the things it can do to chicken skin to make the delight of gribenes.As an aside: do non-kosher butchers…
Gribenes

silverbrow@gmail.com (Anthony Silverbrow)

22 Jun 2009 | 3:50 pm

I've never eaten pork scratchings and have long wondered why I've heard so many people speak about them akin to an orgasm. What is so appealing about a bit of deep fried, hairy pig skin.And then I made schmaltz and discovered that sitting within the boiling vat of fat was some deep fried chicken skin. And lo, I ate in wonderment and amazement at these brown scraps in front of me.Food doesn't get much unhealthier, nor does it get much better.I have seen recipes that recommend adding onions, which I imagine would make it very good indeed but when I made them, admittedly by accident, there…
Taste Fringe, sod Taste of London

silverbrow@gmail.com (Anthony Silverbrow)

16 Jun 2009 | 5:43 am

If you're thinking of going to Taste of London this weekend, don't. Go to Taste of London Fringe instead. Organised by Susan Smillie, editor of the Guardian's always excellent Word of Mouth blog - they have some top flight writers don't you know - this is the alternative to the oh-so-corporate Taste of London. For the last few years Taste of London has been rather mediocre. This year, they have also done a very efficient job of putting my and other bloggers' noses out of joint. I've heard that a number of real, professional journalists are similarly miffed - well done ToL! It all started…
Hot sauce

silverbrow@gmail.com (Anthony Silverbrow)

15 Jun 2009 | 10:07 am

For a while I've been trying to get to the bottom of hot sauce. Not bottom as in ring of fire bottom, although that is an issue. But bottom as in, which is the best? I haven't really been all that interested in flavour, I wanted blow your socks off heat. I know some people can wax lyrical about the nuances brought by different chillis cooked in different ways, I just wanted lustful heat. Tabasco has been a stalwart for years but I figured there must be something more out there. The more I read, the more I saw references to the mind-blowing properties of Frank's RedHot. Mind-blowing? …

Seattle Food Geek
I’m Bringing Salty Back

scott

30 Jun 2009 | 11:07 pm

I currently own no fewer than a dozen types of salt, and my collection grows every week. I adore salt. I love it on all foods, savory or sweet. I love the sharp, metallic taste of bare crystals on my tongue. I love the variety that salt has to offer: shapes, sizes, colors, flavors. When I come home from work, I make myself a plate of salted olive oil for dipping bread. When I dress my salad, it isn’t complete without a rough crushing of coarse flake salt over the top. When I’m cooking proteins or plants, I choose my salt deliberately, as that…
Sous-Vide Chile Verde Halibut with Guava Glaze

scott

22 Jun 2009 | 8:33 pm

Sous-vide cooking is a method that’s been around since the 70’s, but has just recently gained popularity in the mainstream. In practical terms, it means putting your protein in a plastic bag and cooking it in warm water for longer than normal. The benefit to sous-vide, particularly in this recipe, is that it keeps the structure of your proteins intact – our fish won’t toughen up or fall apart during cooking. I’m using a chile verde salt from SaltWorks, a gourmet salt company based in Woodinville, Washington. I’ve recently been in a major salt bender…
Maximus Minimus: Taking Pork to the Streets

scott

9 Jun 2009 | 10:38 pm

I met Kurt Beecher (you know him as the founder of Beecher’s Cheese) one hot afternoon amid a cluster of food bloggers, all eager to storm an armored truck shaped like a giant pig, parked at the corner of 2nd and Pike. Maximus Minimus, the much anticipated pulled-pork sandwich truck, had opened the day before to mild fanfare, but it was about to be put through its paces and make some unpaid bloggers very happy in the process. We met at Beecher’s in Pike Place late in the afternoon for a whirlwind tour of the factory. In reality, we walked into the cheese making room in groups…
Seattle Cheese Festival This Weekend!

scott

15 May 2009 | 5:47 pm

If there’s anything I love more than a great piece of cheese, it’s a whole weekend of great cheese! As usual, this year’s cheese festival will be held at Pike Place market and is open to the general public. The weekend will feature educational seminars, wine tasting, cooking demonstrations, fresh mozzarella making demos, and of course, lots of cheese for you to eat! In previous years, the crowds around the sampling stations tended to get a little thick, so I’d highly advise visiting in the off-peak hours (i.e., get there at 10 AM). If you don’t know much about cheese, other…
Pizza Box of the Future Makes Too Much Sense

scott

29 Apr 2009 | 11:15 am

Although this invention won’t help you if your pizza tastes like cardboard, it does cut down on the wasted “packaging” materials that pizzas are delivered in by making turning those materials into serving and storage pieces. On the rare occasion that I order delivery pizza, and on the even rarer occasion that I leave any leftovers, this would certainly come in handy. The Pizza Box of the Future Has Arrived (Thanks @SandraSullivan via @jamesonwa)

Blake Makes a food blog by One Ambitious Foodie
Check out my twitter bumper sticker idea.

Blake

1 Jul 2009 | 7:00 pm

Hello, Blake Makers. I’ve got a new philosophy on blogging. I’ve always been a believer in doing what you love, blogging what you love. You know that I love food, but I also love ideas. From time to time, I’m going to share my latest ideas with you, like this one. It’s called, TweetMyBumper.com, and it’s a site that makes bumper stickers that feature your twitter username. Its tagline is, “Follow me in traffic. Follow me on twitter.” Springwise loved us today. I love them back!
Roasted broccoli.

Blake

30 Jun 2009 | 5:20 pm

I was one of those kids that loved broccoli. Were you? Something about their shrubby tops made me feel like a giant devouring platefuls of trees. I still like broccoli, but I have to admit my recent trips to Whole Foods have me leaving with that lanky broccoli cousin, broccolini. Whether you like ‘lini or ‘li (or both), today’s MAKE is the basic brock. Set your oven to broil. Take out a sheet pan, and cut the florets off the top of the broccoli stalk directly onto the pan (I only cook fresh veg, so I’m not sure how frozen broccoli would turn out; let me know?). You…
BLAKE FLAKES

Blake

24 Jun 2009 | 6:10 pm

Nope. I’m not going into the cereal business. That clever title was sent to me, jokingly from one of my beloved readers. The worst thing a blogger can do is stop blogging, and that’s just what I’ve done. As we all know, life can be crazy at times. My life has been a little crazy for a while, but things are settling back down. I’m ready to come back, and live up to my tag line, “ONE AMBITIOUS FOODIE.” But, instead of the usual you-ain’t-seen-nothing-yets, and i’m-about-to-change-the-worlds, let me go back to basics and start cooking, eating and…
Video: My Magazine

Blake

29 Apr 2009 | 5:41 pm

Blake Makes Mag Tease from Blake Killian on Vimeo.
Remy Eats: Herbsaint

Blake

27 Apr 2009 | 5:29 pm

I have been to Herbsaint twice now. The first time, Jenna and I left and had to record our gushed comments on praise in a note on my phone, so profuse were they that I worried about forgetting them all. The second time, I had an unprecedented kind of love affair with my dessert. And yet, I have had a lot of trouble sitting down to write this review. I adore this place, and my conundrum is this: must I dissect this emotion and justify precisely why I feel the way I do? But I’ll humor you, because if there are any cynics out there reading this, the least I can do is convert them to believers.

MomCooks
Sweet n Tangy Slow Cooker Chicken

Elizabeth

26 Jun 2009 | 6:45 am

It’s WAY too hot to be turning the oven on, so I’m looking for slow cooker recipes that do the work without heating the kitchen. I’ll serve this with instant mashed potatoes (which take just a minute on the stovetop) and a salad. Sweet n Tangy Slow Cooker Chicken INGREDIENTS: * 1 medium onion, chopped * 1-1/2 teaspoons minced garlic * 1 broiler/fryer chicken (3 pounds), cut up and skin removed * 2/3 cup ketchup * 1/3 cup packed brown sugar * 1 tablespoon chili powder * 1 tablespoon lemon juice * 1 teaspoon dried basil * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1/8 teaspoon…
Bacon Cheese Dogs

Elizabeth

25 Jun 2009 | 8:50 am

Makes 6 INGREDIENTS: 6 OSCAR MAYER Beef Franks 6 hot dog buns 6 KRAFT Singles, cut diagonally in half 6 slices OSCAR MAYER Bacon, cooked 1/4 cup CLAUSSEN Sweet Pickle Relish (optional) DIRECTIONS: Cook hot dogs according to package directions. I like to steam them in a little water until they plump up, then fry them in a dab of butter so the outsides get crunchy! Open up the hot dog buns and put down two cheese triangles and a slice of cooked bacon, then a hot dog. Top with ketchup, mustard, onions, relish, or whatever you like!
Herb & Garlic Tuna Wrap

Elizabeth

18 Jun 2009 | 3:43 pm

Try this sandwich for lunch at home or take it on your next picnic! Herb & Garlic Tuna Wrap Ingredients: 1 (5oz.) pouch StarKist Creations™ Herb & Garlic Tuna 1/2 cup diced tomatoes 1/2 cup shredded carrots 3 Tbsp. light Italian dressing 1 cup shredded lettuce 4 oz. Mozzarella shredded cheese 3 basil leaves, sliced into strips 2 flour tortillas Directions: Mix together tuna, carrots, basil, and 2 tbsp. Italian dressing. Place 1/2 the lettuce, tomatoes, tuna mixture, Mozzarella cheese, and 1/2 tbsp. Italian dressing in the center of each tortilla. Gold the end of the tortilla over…

Washington DC Restaurants and Food Discussions
Gumbalya - Red hot and blue

Shashi Bellamkonda

6 Jun 2009 | 8:06 am

Gumbalya Red hot and blue, originally uploaded by shashiBellamkonda.I love the Jambalya 9 I pronounce it very differently from the wait staff here) This dish is a combination of Jamablya and Gumbo. I thought this was sambar rice with sausage ( sorry vegetarians)
Riding a Limo to DC to get Vindaloo at Indique

Shashi Bellamkonda

21 May 2009 | 7:25 pm

A few weeks back Network Solutions had organized a webcast " Grow Smart Business Webinar" and after the webinar . Kristina Boweiri of Reston Limo organized a reunion of the panel at the Indique restaurant in Cleveland Park . it was a great event and the discussion centered around sharing experiences and getting an understanding of everyone's interests, success stories etc. Food was great. Chef Vinod really displayed a great spread and I think everyone relished the meal. Tom Heath and Kristina enjoyed the spicy Vindaloo but I didnt taste it which was funny because It…
Food Truck in DC whose location is Tweeted as they move - @fojolbros

Shashi Bellamkonda

17 May 2009 | 7:52 am

This Week's Food column in the Washington post has a great article by Erin Zimmer editor at Seriouseats.com about @fojolbros and their truck Merlindia. Where are they located - you can find out by following them on Twitter http://twitter.com/fojolbros Photo credit : http://www.flickr.com/photos/ardvaark/3498309204/ Brian Vargas I think this is a cool concept and wish them the best, wonder if we can use them for a tweetup and then i can also certify their Indian food as 000's of other customers have already done. Tom Sietsema are you heading there too ? Where are they today?
Must See My friend and India's well known chef Sanjeev Kapoor on Rachel Ray Show today 24th April

Shashi Bellamkonda

24 Apr 2009 | 5:31 am

I did not see a way to embed the show but here is the URL http://www.rachaelrayshow.com/show/view/729/ > Sanjeev is a buddy from a long time and is host of India's longest running cooking show "Khana Kazana" http://www.sanjeevkapoor.com/. The Rachel Ray show web site calls him the "Rachel Ray of India" and a few years ago many called Sanjeev kapoor 'The Martin Yan of india". Last year Sanjeev Kapoor was in Washington DC and I did an impromptu interview of him using QIK and asked him when he will appear on US TV. Seems like that dream has come true. Congrats…
Houlihans in Herndon : Stab in the burger

Shashi Bellamkonda

11 Apr 2009 | 1:07 pm

Stab in the burger, originally uploaded by shashiBellamkonda. Houlihans is a nice centrally located restaurant in the Crowne Plaza. its good for talking . Always had good service there. I would recommend the Asian Chop Chop. I will let you decide if it is a entree or or a salad. :)

Red Cook
Red Cooked Pork for Lunch Anyone?

Kian

29 Jun 2009 | 8:04 am

Chinese takeout lunches as a rule are fast, convenient, filling and economical. We in America know them as a Styrofoam container loaded with heaps of white rice, and topped with a gooey sticky stir-fry. Sometimes accompanied by a grease soaked fried spring roll. Although the quality of these lunches is not always consistent they are mostly tasty and satisfying. I’m not ashamed to say that I occasionally enjoy them as well. But are there homemade alternatives that can be more fulfilling than these quintessential takeout lunches? One answer is red cooked pork over rice.
Classic Crab Soup Refreshed

Kian

26 Jun 2009 | 6:23 am

Hunting for white asparagus at the start of the summer is not exactly orthodox. But that is what I found myself doing a few days ago. It’s not that I haven’t had any asparagus this spring. There was an abundance of green asparagus in the farmer’s markets and Pathmark across the street from where we live. Over the last few months I’ve had them steamed with butter, grilled with olive oil, dressed with Hollandaise sauce and mixed in fried rice. But a few days ago I spotted some fresh and peppy looking mud crabs in Chinatown, which instantly suggested “white asparagus and crabmeat…
Secret of the Zongzi

Kian

26 May 2009 | 10:24 pm

Every year in May or June, dragon boat races are held all over the world. There are races in Hong Kong, San Francisco, New York, London and everywhere in between. These races originate from the Chinese celebration of the Duan Wu Festival (端午節) on the fifth day of the fifth month of the Chinese lunar calendar, which this year falls on Thursday the 28th of May. The most widely told story of the origin of the festival is that it commemorates the death of QuYuan (屈原), a patriotic minister and poet to the court of Emperor Huai (楚懷王) of the Chu Kingdom (楚國) during the Warring…
Lily Bulbs: Westerners Plant Them, The Chinese Eat Them

Kian

19 May 2009 | 9:52 pm

I can’t believe it’s been more than a month since my last post! I’d just completed a major system development project for a client at work. The delivery of this system had taken over my entire attention. Perhaps some of the technologist readers out there might sympathize with me and I ask for your apology. As soon as the project was over I went to Chinatown and was excited to find edible lily bulbs (百合) in season. I was itching to get back to my kitchen.
Eggland’s Best Caramel Ginger Soufflé

Kian

6 Apr 2009 | 1:57 pm

I’ve never entered a recipe contest before and was a bit apprehensive about participating when Foodbuzz announced the NYC Eggland’s Best Recipe Contest. However I was reminded of a forum message in an online Chinese language food forum by Heaven_Travel (天堂游). She lives in China and regularly writes about her cooking adventures. She first caught my attention because of a forum message on soufflé. She’d watched a television cooking show with a “handsome” (帥哥) foreign chef demonstrating how to make a passion fruit soufflé. The chef apparently had repeatedly used…

cook eat FRET
spaghetti with burrata and other good things

claudia

26 Jun 2009 | 3:24 pm

ok. this was good. as in very good. as in i won’t go all yoplait ad on you, but this was another definite do-over. and the sooner the better. i take very little credit as this plate of pasta was nothing more than a blend of: the latest post from rachel eats‘ blog, along with the addition of some murray’s cheese mail-ordered burrata. i’ve since found out - and to my surprise, that trader joe’s carries "burrata", but my obvious thoughts on that were although it’d most likely do in a pinch, there’s no way it could be even close to the same…
capping off a bohemian loaf

claudia

20 Jun 2009 | 1:19 pm

poached egg sitting on a caesar salad with bottarga… grilled fresh mozzarella with crisped speck and basil… and for the foundation of this fine dinner, may i introduce to you the 3 seeded bohemian loaf - courtesy of twin fork farms artisan bread it’s a dense - but not too dense, chewy slice of bread made from: whole wheat flour, unbleached flour, natural sourdough leaven, sunflower, sesame and flax seeds and salt. all the bread undergoes a long fermentation process which supposedly has a list of advantages, none of which i fully understand, but all sound positively…
!!! 2 !!!

claudia

14 Jun 2009 | 8:06 pm

this past week, ceF was 2 years old. and somehow it’s been nearly 2 weeks since i’ve posted but… PEOPLE, I’VE BEEN BUSY. you see it’s been SPRING - and i’ve officially gone riding. so if you need me, you can find me in the mornings at edwin warner park worshiping at the altar of mother earth and heaving myself up some pretty decent sized tennessee hills.. but not only that - i was actually doing the W word… i know, i know. working… it’s crazy - but it was just a short, intense job. this particular gig was feeding 16 people for 3 days. and…
a late may salad

claudia

31 May 2009 | 10:03 pm

the bread you see is the olive bread from ‘on the rise artisan breads‘ in cleveland. and let me tell you, if there was bread like this in nashville - or even close, you wouldn’t be hearing me complain about the food here… maybe ever. the salad was compliments of both chris’s handiwork and a farmer’s market stop on the way to my house where he picked up delvin farms local arugula, spinach and strawberries. the just picked produce was then paired with my begging to be used 3 week old golden beet - so all of that, a red onion - and a jar of this: i kept the…
pasta ceci

claudia

27 May 2009 | 10:34 am

every now and then a dish comes along that knocks me out. and i don’t even mean anything complicated. just a simple plate of food that satisfies you on some primal level - food that is almost soulful. like this ‘pasta. to. die. for’. it’s barely even cooking, yet it blows my mind every time i make it. and now, this pasta ceci. i mean, where have you been all my life? all those trips to italy - all those italian dinners and piles of books - somehow i’ve missed you. but now i know, and it’s all with thanks to rachel, an english woman living in rome who…

Savory Cities Blog
The Tippling Bros. on Cocktail Consulting, Mock Tequila and The Wise Old Sage

Laren Spirer

23 Jun 2009 | 10:45 am

Paul Tanguay and Tad Carducci channel their love of the romance, traditions and hospitality that surround the art of the drink into Tippling Bros., their NYC-based beverage consulting business. From developing innovative wine and beer-based cocktails to running cocktail competitions and educational seminars they're focused on fulfilling a common goal--to help the world drink better. Laren Spirer sat down with Tanguay and Carducci recently to find out how they got started, the story behind their "mock tequila" and what they eat and drink when they're off the clock. LS: How did the two of you…
New in NYC: Roberto Caporuscio on Keste Pizza e Vino

Louise McCready

12 Jun 2009 | 10:51 am

New Yorkers love pizza, and a bevy of new spots (Co., Keste Pizza e Vino, Motorino, Pizza Mezzaluna, San Marzano, Spunto, and Tonda) attest we're in the Golden Age of Pizza. However, only one--Keste Pizza e Vino--is certified-authentic Neapolitan wood-fired pizza, and if you've ever traveled to Naples or tried an authentic Neapolitan pizza, you remember the difference. Roberto Caporuscio, the American-chapter President of Associazone Pizzaiouli Napoletana, has been making thin, 10-inch pizzas at Keste since March. Recently, I visited Keste to discuss pizza, watch Roberto at work, and taste a…
Babbo Pastry Chef Gina DePalma on Cowgirling Up, Italian Gelato & Eating Out in NYC

Chris McBride

1 Jun 2009 | 7:29 am

By Louise McCreadyBabbo pastry chef Gina DePalma earned this year's James Beard Award for Outstanding Pastry Chef of the Year. An Italian-American New Yorker, DePalma earned critical acclaim for her 2007 cookbook, Dolce Italiano [Buy on Amazon]. A year after she was first diagnosed with ovarian cancer, DePalma launched the Cowgirl Cure Foundation to increase public awareness of and find a cure for ovarian cancer. This past week, DePalma took a break from her busy schedule to discuss spices, gelato, and cowgirling up.LM: First, congratulations on winning the James Beard…
Pour & Present: Wells Guthrie of Copain Wine Cellars at Per Se

Chris McBride

27 May 2009 | 10:17 am

Tomorrow evening Per Se kicks off its An American Table at Per Se dinner series with special guest Wells Guthrie of Sonoma County's Copain Wine Cellars. The series will allow guests to experience limited production American wines alongside a seven-course tasting menu, "specially crafted to highlight the old world nuances and flavors reflected in the wines." In addition, each guest winemaker will lead a discussion around their techniques, influences and personal winemaking style. We spoke with Guthrie recently to learn about Copain, his background and his past experience working with the team…
Breakfast of Champion Chefs

Chris McBride

21 May 2009 | 12:21 pm

As part of its "New York Diet" series New York Magazine recently invited James Beard Foundation Outstanding Chef Dan Barber to chronicle his meals for a week. Aside from learning that Dan does most of his eating in the kitchens of Blue Hill and Blue Hill at Stone Barns, we also discovered that he consumes a remarkably consistent, and simple, breakfast: a mystery power shake mixed up each morning by his girlfriend, writer Aria Sloss. Barber isn't the only famous chef who keeps it simple in the morning. As part of our video coverage from the red carpet at this year's James Beard awards, we…

Coconut & Lime
Rachel's New Classic Barbecue Sauce

Rachel

30 Jun 2009 | 9:23 pm

Ingredients:1 large shallot12 ounces tomato paste1/2 cup balsamic vinegar1/4 cup Coca-Cola1/4 cup Worcestershire sauce1 1/2 tablespoons mustard powder1 tablespoon ground black pepper1 tablespoon ground chipotle1 tablespoon unsalted butter1 teaspoon mesquite liquid smokesaltDirections:Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting for
Blueberry Goat Cheese Muffins

Rachel

27 Jun 2009 | 9:56 pm

Ingredients:2 cups flour2 cups blueberries3/4 cup sugar1/2 cup soft goat cheese, at room temperature1/2 cup blueberry puree1/4 cup butter, melted and cooled1 teaspoon vanilla1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 egg, at room temperatureoptional: demerara sugarDirections:Preheat oven to 400. Grease or line 12 wells in a muffin tin. In a large bowl, whisk together flour,
Tea-Chile Smoked Grilled Chicken with Korean Spices

Rachel

25 Jun 2009 | 9:27 pm

Ingredients:2 1/2 lb chicken thighs and legsfor the marinade:2 cloves garlic, grated1 shallot, grated1 inch ginger, grated1/2 cup soy sauce2 tablespoons Korean malt syrup1 tablespoon coarse-ground Korean red pepper (kochukaru)1 tablespoon sugarfor the tea-chile packet:3 tablespoons loose white tea8 dried red chiles1/2 teaspoon waterDirections:Place the chicken in a nonreactive container. In a
Blueberry Mint Cupcakes

Rachel

23 Jun 2009 | 9:49 pm

Ingredients:3/4 cup flour1/2 cup sugar3 tablespoons butter, at room temperature1/3 cup milk1/4 cup blueberries1 teaspoon baking powder1/2 teaspoon salt1 egg, at room temperature3 sprigs peppermint leaves, lightly crushedblueberry vanilla bean frostingDirections:Allow the mint to seep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a
Blueberry Vanilla Bean Frosting

Rachel

23 Jun 2009 | 10:19 am

Ingredients:1 cup sugar1/4 cup water2 egg whites2/3 cup blueberries1 vanilla bean, split length wisepinch saltDirections:Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, vanilla bean blueberries and water to a boil, stirring occasionally, mashing the berries a bit with the back of your spoon. Continue to boil until it reaches soft

Cooking with Anne
Another Reason to Love Etsy

Anne

30 Jun 2009 | 7:28 am

Have you been to Etsy? If not, you need to take some time to have a look. It's like a clearinghouse for all things retro-handmade-antique-quirky-fun. Make a cup of tea and find a relaxing chair first, because once you get started you'll be browsing for hours.I admit to only buying 2 things from Etsy, but not for lack of wanting - more a lack of funds. The first thing I bought was an adorable Wonder Pets cape for Ian's Christmas a couple years ago. It was handmade with love by another mom and something I wasn't able to find anywhere else.I also found something else wonderful and it came in the…
Georgia Cheesecake Pie

Anne

29 Jun 2009 | 9:56 am

Somewhere about 20 years ago I had a bunch of very ripe peaches that needed to be used up and I wasn't sure what to do with them. Thinking along the lines of peaches and cream that my Grandma Foster served, I found them to be too ripe for that, but perfect to put into the bottom of a cheesecake.I added a regular pie crust and dubbed it 'Georgia Cheesecake Pie'. We've loved it ever since. This recipe first appeared on my Family Favorites page and I've revamped it since then to use egg whites and more cream cheese. The egg whites make the cheesecake nice and fluffy. Please don't use canned…
Review: Perfect Salad Partners

Anne

22 Jun 2009 | 11:58 am

Jennifer Chandler's Salad NiçoiseI was fortunate enough this month to have two products offered to me to review that just happened to be the perfect pairing: Simply Salads -a cookbook by Jennifer Chandler, and Tanimura and Antle Artisan Lettuces. What a great combo for this time of year!I adore salads, so any cookbook that focuses solely on recipes for delicious salads is perfect for me. Add to it the fact that each of these salads is made using a base of any one of 26 bagged salad blends, and I jumped at the chance to read it. I love this book and it's going to be getting a lot of play in…
Grandma's Confetti Cookies

Anne

19 Jun 2009 | 7:47 am

When I was a child I spent part of nearly every summer at my grandparents' home in Tipton, Indiana. Grandma Sharp, my maternal grandmother, having only had one child of her own, spent her time herding my four brothers and I off to activities and church and cooking mountains of food for us - no small feat.She had several specialties, one of which was Confetti Cookies, a recipe she had gotten from her cousin Juanita Searfoss. They are a delicate pink color filled with rainbow colored nonpareils, or confetti, and dusted with powdered sugar. My mother didn't make them so we always looked forward…
Veggie Wednesday: Balasia is Back

Anne

16 Jun 2009 | 9:00 pm

Wendy Landiak, owner of Balasia, and Lehigh Valley's finest vegan chef is back at it every Wednesday at the Plaza Growers' Market in Allentown. Held each Wednesday - June through October - from 11:30 A.M. to 1:30 P.M. at PPL Plaza in Downtown Allentown, the market offers sustainable, local produce.Wendy Landiak is there each week cooking up the best vegan food for take-away or to eat in at the plaza and is serving desserts from Vegan Treats - yum! This week, June 17, 2009 Wendy is grilling and menu items like sweet corn, baked potatoes, black bean chili and curry potato salad will be on the…

ShortOrderMom
ShortOrderMom: 4th-Friendly Food: Cheddar Stars w/ Red, White & Blue Cheese Dip: http://bit.ly/XW3aP

Anne Coleman

2 Jul 2009 | 10:35 am

ShortOrderMom: 4th-Friendly Food: Cheddar Stars w/ Red, White & Blue Cheese Dip: http://bit.ly/XW3aP
ShortOrderMom: Blueberry Lemonade: http://bit.ly/232wpj via @addthis

Anne Coleman

2 Jul 2009 | 10:34 am

ShortOrderMom: Blueberry Lemonade: http://bit.ly/232wpj via @addthis
ShortOrderMom: Huli Huli Chicken: http://bit.ly/wZLIn via @addthis

Anne Coleman

1 Jul 2009 | 7:50 pm

ShortOrderMom: Huli Huli Chicken: http://bit.ly/wZLIn via @addthis
ShortOrderMom: Foil Packet Chicken - Perfect for grilling: http://bit.ly/baR8y

Anne Coleman

24 Jun 2009 | 10:16 am

ShortOrderMom: Foil Packet Chicken - Perfect for grilling: http://bit.ly/baR8y
ShortOrderMom: Red, White & Blueberries: http://bit.ly/mhei1

Anne Coleman

18 Jun 2009 | 12:58 pm

ShortOrderMom: Red, White & Blueberries: http://bit.ly/mhei1

Chez Pim
Pad Krapow Moo - spicy stir-fried pork with Thai holy basil

Pim

23 Jun 2009 | 12:10 am

I have Bai Krapow growing in my garden. They are called Holy Basil around these parts. I put two itty-bitty starts in the ground four weeks ago, and they now look so happy and thriving I've decided it's time to harvest some. So last night I did. I made a favorite fast Thai dish, Pad Krapow, which is basically a spicy stir-fry with the holy basil as the star flavor of the show. Pad Krapow is a ubiquitous fast food dish in Thailand. You can walk into just about any food shack on any street corner and ask for Pad Krapow, they'll make one for you. You can also have it with just…
Lard, your fat of choice?

Pim

15 Jun 2009 | 12:06 pm

Going through the pictures I took in New Orleans, I stumbled upon this cute sign inside the fantastic Kitchen Witch bookstore in the French Quarter. It got me thinking about lard. Even with renaissance of our love affair with pork, I don't hear much about lard as the fat of choice in our cooking. I myself love lard. When I was growing up in Thailand, there was always a crock of home-rendered lard right above the gas stove, from which our cook would scoop up the semi-congealed fat by the ladle every time she stir-fried or deep-fried something. If I had a choice, my last meal would be…
New Orleans Pralines

Pim

1 Jun 2009 | 10:05 am

You didn’t think I forgot I had a blog, did you? Well, I almost did. With all the trips and the non-piggie Flu I picked up along the way, I’ve been neglecting the space here for quite a while. (If you’re following me on Twitter you’ve heard it all before.) Sorry. But I’m back, and I brought you a pretty cool souvenir from the road, an amazing (and amazingly easy) recipe for true New Orleans pralines. For me, one of the best things about traveling is learning how to cook local specialties so that I can bring that taste home with me and recreate it when I want to. So…
Jazz Fest Love

Pim

26 Apr 2009 | 9:24 am
Pebble Beach Food & Wine, see you this weekend?

Pim

14 Apr 2009 | 10:51 am

I'm going to be here this weekend. See you there?

Cheese and Biscuits
The Hat and Feathers, Clerkenwell

2 Jul 2009 | 6:51 am

Never let it be said I don't give restaurants a fair hearing. I am open-minded, even of temperament and balanced of judgement. I will gather all available information, weigh up the pros and cons and deliver an objective verdict which meticulously details the relevant points, whether good or bad. Usually. It's just that some places don't deserve a fair hearing. They need abusing, locking up and shutting down. They need barricading, quarantining and fire-bombing. They need 100ft-high billboards with giant spot lit lettering, carried over London by a phalanx of helicopters, reading "NEVER EVER…
Sipsmith's distillery, Hammersmith

30 Jun 2009 | 4:51 am

Local, seasonal, local, seasonal, local, seasonal. This is the mantra, repeated in every self-respecting restaurant in London. Funny isn't it, how we tend to conveniently overlook where your local Thai takeaway gets its pea aubergines from, but God help any British restaurant serving raspberries in February from the wrath of self-righteous foodies. Strange also that while we're expected to turn our noses up at Peruvian asparagus or Dominican bananas, the same rules never apply to wines and spirits. You can pair a New Zealand Riesling with your Cornish scallops, serve an Argentinian Malbec…
The Punch Tavern, Fleet Street

19 Jun 2009 | 8:54 am

Reading this blog, and others like it (For We Are Legion), you may be forgiven for being under the impression that London is stuffed full of buzzy gastropubs, exciting ethnic grills and gleaming temples of gastronomy, and finding somewhere good to eat requires little to no effort at all. Sadly, although things have certainly improved in the last 10-15 years, crap restaurants are still very much a feature. I've ranted about Angus Steakhouses at length before, but there's still no excuse for them, or Bella Pasta, or All Bar One, or any of the other chain pubs and restaurants that blight our…
Green and Blue, East Dulwich

10 Jun 2009 | 7:15 am

A brave experiment here on Cheese and Biscuits today, as I attempt to write a post mainly about wine. Green and Blue is a wine shop and deli in East Dulwich, much loved in the local area (so I gather), who kindly invited a small group of bloggers and other interested parties in for a wine tasting to publicise the launch of their new Alsace range. With the wines came a selection of treats from the deli, forming a kind of mini tasting menu of four dishes and four different 100ml glasses of wine.I could instantly tell Green & Blue was a serious wine shop, because I recognised literally none of…
Lobsterfest at Belgo, Covent Garden

3 Jun 2009 | 8:26 am

Lobster! One of my favourite things in the world and also something I never order in this country, for one reason only - the price. In the US and Canada these beauties can be picked up for $7 a pound, and even with the currency not what it used to be, that's still a bargain compared to the 1 1/2lb specimen I saw in Borough the other week on sale for £19. Sorry, I'd rather do without until my next stateside holiday.But Belgo, the mini chain of Belgian moules-frites restaurants, think they've cracked it - literally. This month, until the end of the month, they are running a "Lobsterfest" menu,…

Fussy Eater
Finagle-a-Bagel in Coolidge Corner Closed

30 Jun 2009 | 10:44 pm

As first posted at Universal Hub, with this photo from BostonTweet:
Herrell's in Allston Now Allston Cafe

29 Jun 2009 | 5:12 am

Up with originality and "funkiness," according to the Globe, just please please please keep the chocolate pudding ice cream if possible:The Herrell’s in Allston Village has always been a little different from other franchises in the ice cream chain. Other stores have a blue-and-white color scheme. In Allston, the walls are lemon-yellow and hung with local art. Other locations play light pop; this one blasts punk rock. The official Herrell’s logo: two teddy bears sharing a sundae. The Allston Herrell’s logo, now defunct: an ice cream cone shaped like a skull...This year, Herrell’s…
A Nice Place to Chill

18 Jun 2009 | 2:08 pm

It finally seems the frozen yogurt trend that has swept through New York City is making its way up to Boston. It's about time we had fun, yummy, dare I say it healthier frozen yogurt spots with chic decor. Honestly I really can't say what the delay was.One night after a long day at work I was really craving a Dunkin Donuts Glazed Chocolate Cake Stick doughnut. While I've previously gushed of my love for this decadent treat, I'm trying to lose some weight this summer and was hoping for a sweet treat with less than 390 calories, 25 (!) grams of fat, and 11 grams of saturated fat. Enter Chill!
Sweet & Savory Summer Dining at Finale

17 Jun 2009 | 11:14 am

Photo by FinaleAs posted on the Finale web site:This summer you can enjoy dinner for two at Finale for one sweet price.A sensational deal — offered for a limited time! Offer begins June 22.2 Dinners + 2 Desserts = 1 Sweet Price ($29.99)
Thoroughly Modern Milkshakes with Adam Reid Tuesday

1 Jun 2009 | 7:24 pm

Photo by Brookline BooksmithAs first posted on the Brookline Booksmith Writers & Reader Series page:Tuesday June 2nd, 7pmAdam RiedThoroughly Modern MilkshakesWhy mess with a classic? Ask America’s Test Kitchen’s Adam Ried, who is shaking up the stodgy frappe with his new tome of delectable drinkables from bananas foster to maple bacon. Simply drop in on Booksmith, where Adam will blend up some Thoroughly Modern Milkshakes with ice cream courtesy of our neighborhood pals JP Licks.

London Restaurant Guide | London Restaurant Blog and Reviews | Londonelicious
Morgan M, Plus Some Thoughts on Freebies

Krista

30 Jun 2009 | 10:30 pm

Morgan M 489 Liverpool RoadN7 8NSDate of Last Visit: Wednesday, June 3rdThe Victims: Sarah, GabyThe Damage: Gaby paid.The Background: If you haven't noticed, I do like to eat.But I like exploring more. Some of my favorite posts--the posts I really enjoy writing---are not the ones that are all about a dinner out. I like the adventure posts. The getting-on-a-bus-and-going-somewhere posts. The something different posts. I enjoy a good day out, with multiple stops, some with food. Some without.When I first started my blog, I borrowed a post from business writer Seth Godin about creating a blog…
Jose Luis, Madrid

Krista

21 Jun 2009 | 10:22 pm

Jose LuisC/Serrano 89-91Madrid, SpainDate of Last Visit: Sunday, June 7th and then again on Monday, June 8th, 2009The Victims: Myself the first time. Fernando, Guillermo and William the second time.The Damage: About 25 euros the first time, and unknown the second time because Fernando paid.The Background: I had all these grand plans of having a big day out in Madrid on Sunday. Until I figured out that getting to Spain takes a long time. A really long time. Not sure how I missed that. My flight was at 9:30 a.m. from Heathrow and we took off on time. I landed in Madrid around 1 p.m. and then my…
Check out Taste of London Today...

Krista

21 Jun 2009 | 2:54 am

No plans for today? Then get yourself to Taste of London. It goes until 5 p.m. this afternoon, Sunday, June 21st 2009. Thanks to The Guardian Word of Mouth Blog, myself and a few other London bloggers and tweeters were able to get a behind the scenes look at the festival and taste a number of amazing dishes. What impressed me most was the seasonality of so many of the offerings. I found myself saying over and over again, "This is a really summery dish." Second most impressive thing was the number of Chefs in attendance. That's Giorgio Locatelli himself at the Refettorio stand above. We also…
God I Love Spain

Krista

18 Jun 2009 | 10:10 pm

DepintxosCalle Castello 11528006 MadridDate of Last Visit: Monday, June 8, 2009The Victims: ManyThe Damage: No idea. My colleagues paid.The Verdict: This is just a little chain. It's nothing special, really. But why do places like this exist in Madrid but not London? (I can't vouch for the food. We just had drinks and lovely roasted peanuts.) I'd go back here for after-work drinks and snacks again.
Saki

Krista

17 Jun 2009 | 11:00 pm

Saki4 West SmithfieldEC1A 9JXDate of Last Visit: Saturday, June 6th, 2009The Victims: Stacey, FeathersThe Damage: £50ish eachThe Background: Stacey and Canadia Boy had a baby last month (yey!) and tonight is Stacey's first night out alone. She feels like sushi--I didn't ask, but I'm guessing it's because she didn't each much raw fish during her pregnancy--and we want to stay in the general neighborhood, so Saki it is.The Entrance: The ground floor of Saki houses a little shop. That's their sake and beer collection there. I liked this. The restaurant is downstairs, and I didn't like it so…

Nan's Network
It's Time To Change Up Your Salad Dressing!

nan@dellaquila.com

17 Jun 2009 | 9:12 am

Now that summer is here salads go from a side dish to the main course. However, if you are like me, you get stuck in the old routine, dressing your salads with the same dressing day-after-day. Well, it’s time to change it up! I came across this blog while trying to find a new salad dressing to make for my family. Check out FranticHomeCook.com for a list of great new recipes. I’m trying the Garlic Caesar Salad tonight, but the Avocado Green Goddess Dressing looks fantastic! Let me know which recipes you try and enjoy. Post your comments below.
100 Skills Everyone Should Know

nan@dellaquila.com

20 May 2009 | 5:22 pm

This is a great list of things everyone should know that Popular Mechanics has put out. It is actually called “100 Skills Every Man Should Know”, but they are also skills that women should brush up on as well. This list also includes the instructions with videos, so check it out! This could be a good list to get some great summer ideas from when you (and the kids) have run out of things to do.
Quattro For Women Trim Style.... Great razor when you don't have time for a wax.

nan@dellaquila.com

13 May 2009 | 5:20 pm

Now I am not trying to put myself out of business as an Esthetician, but If you suffer from razor burn and do not have the time for a bikini wax, try this new razor from Schick. Check out the review for this product in the Product Recommendations section.
Mother's Day... My Favorite Holiday

nan@dellaquila.com

7 May 2009 | 11:35 am

I have been on this earth for 44 years now and I have accumulated many titles along the way; I’m a Daughter, Sister, Wife, Aunt, Niece, Daughter-in-law, Tech Support/Customer Service Rep, Esthetician, Friend... but the title that I am most proud of is Mom. Being a mother has been the most rewarding journey that I could have ever imagined being on. I wasn’t one of those little girls that always dreamed about being a mother, it was just something that I knew I would do after I got married. And of all the paths that I have taken along the way, nothing comes close to the feeling and…
"Bottle Shock" and "Happy-Go-Lucky"... not making me so happy!

nan@dellaquila.com

3 May 2009 | 12:48 pm

With our lives being as busy as they are, we just don’t have time to rent movies that aren’t worth seeing. Well, this weekend the kids were doing the sleep-over thing so Dave and I actually had time to watch some movies. Unfortunately, we ended up with 2 movies that we felt were a flop. Check out the Movie Reviews section to see the reviews. And please, send me some suggestions for good movies to rent. I would love your feed back!

The Best Food Blog Ever
New York Stories: On the Floor at the 55th Summer Fancy Food Show

DDL

1 Jul 2009 | 1:21 pm

Imagine a place where you could sample the best, most perfectly ripened cheese you’ve ever had, followed by a bite of decadently rich chocolate, which is then even further enhanced by a shot of red wine, all finished off with a spoonful of the finest extra virgin olive oil to ever cross your lips. Now imagine doing that every hundred feet or so, over and over, until even the notion of a single sea-salt encrusted artisanal paper thin wafer seems grossly unappealing to you. That, in a nutshell, was our weekend at the 55th Summer Fancy Food Show at the Jacob Javits Convention Center in…
Parc, Finally

DDL

23 Jun 2009 | 9:09 am

“Steak frites, please. Medium rare.” The words tumbled out of my mouth with all the weight of a commandment, an incantation that would invoke the start of one of the most wonderful and highly anticipated meals of my life as a food writer so far. Was it really that good? Absolutely! Should you go there for dinner? Yes! Go right now. Take me with you. Stephen Starr opened Parc on Rittenhouse Square in downtown Philadelphia nearly a year ago, on July 14, 2008 – Bastille Day. Offering seating for close to 300 patrons, with additional space for 75 more at the…
Check Out My Awesome Sausage

DDL

17 Jun 2009 | 10:16 am

Some time last year, I purchased a food grinder attachment for our KitchenAid stand mixer, with visions of homemade sausage and burger patties dancing in my head. Soon after it arrived, we threw a grilling party and invited some friends over to try out some freshly ground burgers. This was probably the biggest mistake I’ve ever made in the kitchen as I had violated the cardinal rule of cooking for guests: never serve anything you haven’t successfully made before. When I passed the chunks of beef through the grinder, some fat and gristle hit the grinder blade and clogged up the…
And We’ve Got to Get Ourselves Back to the Garden

DDL

11 Jun 2009 | 8:33 am

I built my first garden box two years ago, which coincided with the onset of the first summer in our new home. Having settled in September, there was little that we could do with the property save for putting down a thin layer of mushroom soil and reseeding with better-than-contractor quality grass seed. When the warm weather finally returned, I was itching to test my newfound freedom to plant, grow, and harvest to my heart’s desire. There was only one small problem – I had never tried my hand at gardening before. Having grown up in the inner city, where the only grass in sight…
The Best Burger in Chester County, Pennsylvania?

DDL

5 Jun 2009 | 6:31 am

It was the first truly nice evening of spring. A two-day heat wave gave way to a dusk that was tinged with the smell of cut grass, the rhythmic chirps of insects awakening to their own dawn, and the longing of everyone who, bone-tired of a winter chill that had long overstayed its welcome, just wanted to sit outside with a cold drink and a nice meal. As it so happens, that’s exactly what we found at the Four Dogs Tavern in West Chester. There’s some history behind the stone walls and heavy wooden floors of this place. Two centuries ago, The Four Dogs Tavern was a stable, an…

Chocolate & Zucchini
July 2009 Desktop Calendar

clotilde

1 Jul 2009 | 1:00 am

At the beginning of every month in 2009, I am offering C&Z readers a new desktop calendar, i.e. a wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. Our desktop calendar for July is a picture of a fish taco made from scratch (including the tortilla but excluding the umbrella) by our friends Braden and Laura, of Hidden Kitchen. Instructions to get your calendar are below.Continue reading "July 2009 Desktop Calendar" View comments Copyright Clotilde Dusoulier © 2003-2009. This feed is for personal enjoyment only,…
Saskatoon Berry Tart

clotilde

30 Jun 2009 | 4:49 am

Two years ago, I received a sweet email from a Canadian woman named Delphine. She explained that she and her French boyfriend run a farm in the Aube, about two and a half hours to the Southeast of Paris, on which they grow -- among other things -- Saskatoon berries*. Did I know this North American fruit? Did I want to try it? A new fruit! One I'd never even heard of! Of course I wanted to taste it! Because Saskatoon berries are only in season for a short period of time in late June (this explains why they're also called Juneberries), the window in which to obtain fresh berries was rather…
[Edible Idiom] Ce n'est pas de la tarte

clotilde

26 Jun 2009 | 3:11 am

This is part of a series on French idiomatic expressions that relate to food. Browse the list of idioms featured so far. This week's idiom is, "Ce n'est pas de la tarte." Approximately translated as, "it's not pie*," it means that something is tricky, difficult to do or to handle. Because it is a colloquial expression that is mostly spoken, it is usually elided to, "C'est pas de la tarte." Example: "J'essaye de lui faire faire une sieste, mais c'est pas de la tarte !" "I'm trying to put him down for a nap, but it's not pie!" * Une tarte should really be translated as a tart, i.e. a pie with…
Gratin Dauphinois (Potato Gratin)

clotilde

23 Jun 2009 | 7:44 am

As promised when we talked about potato gnocchi earlier this month, here is my recipe for gratin dauphinois, the king of potato side dishes, named after the former French province whence it originates. Before we begin, it is my duty to draw your attention to the fact that a proper gratin dauphinois does not involve cheese. No. It is a gloriously simple dish of sliced potatoes baked in milk and/or cream -- we'll get to that in a second -- that develops a browned crusty top simply from its starch content, and without the crutch of cheese. If you decide to make it with cheese, no hobgoblin will…
[Edible Idiom] Mettre son grain de sel

clotilde

19 Jun 2009 | 4:17 am

This is part of a series on French idiomatic expressions that relate to the culinary world. Browse the list of idioms featured so far. This week's idiom is, "Mettre son grain de sel." Literally translated as, "putting in one's grain of salt," it means interfering with a conversation or situation with an unsollicited comment or opinion. It is a colloquial expression that is somewhat similar to the American English idiom, "adding one's two cents." Depending on the context, a person's urge to slip in his grain of salt can be seen in a positive light (outspoken/endearing) or a negative one…

Al Dente
Have a Red, White, and Green Holiday with Pretty Party Pinwheels

A.J. Rathbun

2 Jul 2009 | 11:26 am

I think it’s un-American to have a Fourth of July weekend shindig without good snacks. And sorta sad, too. Especially when the below recipe for Pretty Party Pinwheels (from Party Snacks, 2008, Harvard Common Press) is darn easy to make, scrumptious, and colorful, with its combination of cream cheese, spinach, tomatoes, and some spices to ensure your party isn’t tasteless. Of course, it does flip in green for blue in the traditional fourth color scheme, but maybe you can serve it on a blue patter? One thing that’s for sure--your guests will love these, and you don’t have to stress out…
Three Kitchen Gadgets That Work

Kitchen Maus

2 Jul 2009 | 8:00 am

Of the roughly 100,000 kitchen utensils and gadgets we sell at Amazon, there are always some that don't work as well as they should, or even though they're nifty, get relegated to the junk drawer. You know the one. With the extra keys don't seem to fit any lock in your house. So it's always a delight to find gadgets that work--really work! Recently I've added a few essentials to my ever-growing repertoire of culinary odds and ends. Last month when I discovered that one of my favorite brands, Built, now makes oven mitts, I may have actually squealed with excitement. I…
Tom Douglas's Recipe for Whole Salmon on the Grill

Tom Douglas

2 Jul 2009 | 6:00 am

Barbecuing a whole salmon on the grill is a Seattle tradition, especially when celebrating any significant event or holiday from the Fourth of July to Christmas. Try cooking a whole fish once in a while. It will be infinitely more satisfying than boned fillets, and it’s probably a lot quicker and easier than you think. Jackie spent 10 minutes getting this salmon ready to go on the grill, then only about 30 minutes grilling it. Believe me, it will make a huge impression on your guests when you carry this gorgeous, slightly charred, sizzling hot salmon to the table. Some…
NOT Your Ordinary Breakfast Roll

Tracy Schneider

1 Jul 2009 | 10:09 pm

Popovers have made the move from the breakfast nook to the dining table, so it's no surprise then that traditional breakfast rolls are eyeing similar opportunities.A recent lunch at Bourbon Steak, Michael Mina's steakhouse at the Four Seasons in Washington, D.C., began with what looked like a buttery cinnamon bun, but was in fact a glorious breakfast roll made with black truffle butter. Pure decadence.If you love to bake and entertain, this recipe will no doubt surprise and delight your guests. In true baker's fashion, it is written in grams for accuracy. If you don't…
Tom Douglas's Recipe for Charred Squid Skewers on Garlic Toast

Tom Douglas

1 Jul 2009 | 6:00 am

This is one of my favorite recipes for summer parties. Squid can be very tender when grilled--just make sure to pull the skewers off the grill as soon as the squid is cooked. Charmoula is a slightly spicy Moroccan sauce made with cilantro and garlic--it adds a nice kick to this appetizer. For grilling, you can use bamboo skewers found at most markets, or check out my new double-pronged skewers--they'll keep the squid in place so you can grill evenly and also avoid having any squid fall into the fire. Plus, the "pusher" helps you get the squid off the skewers and onto your…

The Ethicurean: Chew the right thing.
Urban homesteading in Oakland

Ethicurean

2 Jul 2009 | 9:32 am

Community supported appetites: Fun profile of the Bay Area’s food-movement power couple, Anya Fernald (former director of CAFF and the woman who pulled off nothing short of a miracle at Slow Food Nation) and Renato Sardo (former head of Slow Food International, now food retailing mastermind). They’ve turned their Oakland home into a modern homestead, preserving vegetables, making jam and charcuterie, and hosting pig-butchering parties. (New York Times Magazine) We had a blast at Anya’s Pig Day II in 2007 and enjoyed her write up of Pig Day 2009 on Civil Eats.
‘So we’re eating at Taco Bell and we’re cleaning the Earth!’

Ethicurean

1 Jul 2009 | 1:15 pm

Extra Onion, please!: The Onion has the most satisfying send-up of fast-food greenwashing we’ve seen in a while. Love it.
Russ Parsons on why flavor trumps organic label for him

Ethicurean

1 Jul 2009 | 10:59 am

“I don’t believe in organic”: LA food writer Russ Parsons argues that people need to get over the idea that “organic” always equals chewing the right thing, whether from an environmental, moral, or taste perspective. “Between pure organics and the reckless use of chemicals, there is a huge gray area, and this is where most farming is done,” he says. “Ignoring this means that not only are you being misinformed, but you’re also taking your eye off the real mission of supporting small farmers who grow wonderful food.” So true — but it…
Obesity rates rising, health care system buckling

Ethicurean

1 Jul 2009 | 9:35 am

Life, liberty, and the pursuit of fattiness: Tom Laskawy has a brutally pointed post about a new state-level study of obesity rates, which found that obesity rates among adults rose in 23 states over the past year and didn’t decline anywhere. What’s particularly worrying is that in every state, the “rate of obesity is higher among 55- to 64-year-olds - the oldest boomers — than among today’s 65-and-beyond.” Cue a tsunami-like surge in Medicare needs. But hey, they’ll die sooner, right? Not before costing us more. Tom zeroes in on what should be health…
Canadian restaurants that serve seal come in for criticism

Ethicurean

30 Jun 2009 | 11:03 pm

“It’s no worse than veal” The handful of restaurants in Canada that serve seal got a boost last month, when the European Union banned imports of commercially caught Canadian seal products. Canada allows two different hunts each year: a small one by Inuits in the Arctic that pretty much no one objects to, and a much larger, fur-driven hunt on the Atlantic coast that produces all those horrible images of cute baby seals getting clubbed to death. The seal served in restaurants comes from the latter, and many think it’s (ahem) in poor taste to serve it. The meat doesn’t sound…

Open Source Food
blackberry nectarine crisp

2 Jul 2009 | 6:47 am

For more pics and info see - http://www.cooking4carnivores.com/2009/07/blackberry-nectarine-crisp.htmlTo make the topping, whisk together the flour, brown sugar, lemon peel and salt in a bowl. Add in the melted butter and vanilla. Stir until moist and crumbly. Set aside. For the filling whisk the eggs. Add in…
Potato Soup

2 Jul 2009 | 1:47 am

This is a bare bones, yet hearty recipe for a simple potato soup. Tweak it how you like. Some of my friends for example like to garnish with shredded cheese. Use your imagination.Peel and dice the potatoes; boil until fork-tender. Drain the potatoes and set aside.Melt the butter over…
Sarawak Mee Belacan -Vermicelli

1 Jul 2009 | 8:07 pm

1. Saute the chopped ingredients in 4 tbsp oil till aroma. Add water .2. Peel the prawns and throw the shells into the water and let boil for 1/2 hour. Add tamarind, fish sauce, sugar and the rest of ingredients except squids. Let it boil for 10 mins. Strain …
Chocolate banana muffins

1 Jul 2009 | 6:31 pm

1. Make a well in mixture A and pour B and mix well. 2. Spoon into cup cake tin line with paper cup. Place slices of banana on top.3. Bake in preheated oven at 200 C for 30 to 35 mins. Or test with a toothpick to see…
Spaghetti Carbonara

1 Jul 2009 | 4:11 pm

1. Add spaghetti noodles to salted boiling water, bring water back to a boil.2. Cook spaghetti until Al Dent (barely tender) about 6-8 minutes (Tasting is the only way to test doneness. Never overcook pasta)3. Add oil during the last 2 minutes. To keep spaghetti from sticking together…

CafeMom Daily Buzz: Food & Party
Fourth of July Party Idea Roundup

2 Jul 2009 | 2:00 pm

Photo by 920Wendy Fourth of July is already here?! Seriously, where has this summer gone?If you find yourself scrambling for recipes, party ideas, and games, look no further. I took the liberty (pun intended) of searching the web for great ideas so you don't have to: Make a patriotic soundtrack. Here's a list of very American songs. July 4th games and activities to keep the kids entertained. Real Simple has a list of red-white-and-blue cocktail recipes. Cookie gives tips on preparing for your Fourth of July celebration. Patriotic dessert roundup from Martha Stewart. All delicious. Spinners,…
Taco Bell Satire: Funny or Not So Much?

2 Jul 2009 | 8:30 am

The Onion is known to poke fun at just about everything and everyone. Their latest target? Taco Bell. Here is the Taco Bell's New Green Menu Takes No Ingredients From Nature clip.Three standout quotes from this funny, satirical video: "The lettuce looks so realistic!" "At Taco Bell, we have a long tradition of taking as little as possible from the natural world." "You will actually be eating the garbage you produce." Can we feel good about feeding our kids fast food? What do you think of the satire?
Would You Eat Seal?

2 Jul 2009 | 4:38 am

Guess which cuddly sea creature is on the menu at several restaurants in Canada? Seal. Seal appetizers, seal entrees, seal pepperoni, seal roasted in the oven with cranberry sauce. Seal. Apparently, it's delicious, tasting similar to beef tenderloin. If only it weren't so controversial... See this poll at CafeMom.Canada is one of the only countries in the world that allows commerical seal hunting. (The U.S. banned the practice in 1972.) Animal rights groups have protested Canada's annual commercial seal hunt, which allows fishermen to kill about 280,000 seals from a herd of 5.6 million. And…
Timesaving Tip: Peel an Egg in 10 Seconds

1 Jul 2009 | 8:49 am

See this video at CafeMom. Someday, when my kids are older and not as demanding, I'd like to slow down a little and savor the process of preparing a meal. It's always so relaxing when I watch them do it on the Food Network. But today, I'm looking for ways to speed things up in the kitchen so I can get grub on the table and get on with it. Take a look at this video on how to peel a hardboiled egg in 10 seconds ...I need more of these techniques for some of my most time-consuming tasks ... and food processors don't count, because I don't have one. Mincing onions, garlic, celery, everything…
One-Pot Wednesdays: Orzo, Pine Nut, and Feta Salad

1 Jul 2009 | 4:40 am

Photo From YumSugar.com This fast summer salad makes a perfect light dinner for those nights when it's just too hot to eat. Serve as is, or you can add cherry tomatoes, black olives, roasted red peppers, or whatever fresh veggies you have on hand.Orzo, Pine Nut, and Feta Salad From Epicurious.com 1 pound orzo pasta 3 tablespoons fresh lemon juice 1/2 cup olive oil 1/2 cup pine nuts, toasted 1 1/4 cups feta (6 ounces), crumbled 1 cup thinly sliced scallion greens Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander. Whisk together lemon juice,…

Under the High Chair
Quite Possibly the Last Dessert Post You'll Bookmark this Summer

2 Jul 2009 | 6:05 am

Writing over at Simple Mom yesterday, I shared my latest sweet tooth trend with Crisp or Crumble? Baked Summer Desserts Defined. There has been an absolute line-up of simple baked fresh fruit desserts coming out of my kitchen since early June and there is no sign of them easing up anytime soon. Thank goodness for that because I think that cobblers, cakes and crisps are about the best way to showcase summer's bounty with minimal effort.So jump on over to read the post for yourself and be tempted by the dozen or so recipe links that I highly recommend.It just may be the last sweet post you'll…
Summer Rolls and Newsy Bits

30 Jun 2009 | 6:44 am

I have the uneasy feeling that blogging over the summer is going to take extra effort. For us, life tends to pick up speed in July and August and doesn't slow down until the pumpkins are ripening. Fueled by an essential café au lait in the morning and an energy drink post-lunch, I slip into a summer rhythm of applying sunscreen, collecting bathing suits & towels, and keeping everyone hydrated as we go from one event to the next. There's so much happening, it's hard to focus on one particular subject/meal and subsequently, much rambling ensues--hence this morning's post!I've been too busy…
Blueberry Maple French Toast

26 Jun 2009 | 8:46 am

This will be short as I'm packing for a mini-weekend getaway with Danny and I'm nowhere nearly ready.I used to be an organized packer, but apparently motherhood has turned me into a scattered, last minute throw-it-all-in-the-duffel kind of packer. It doesn't help to have the added pressure of remembering each child's appropriate stuffed animal and sippy cup, OR ELSE. Heaven forbid they should show up at the grandparents without them.Anyway! We're off to travel Quebec's wine route in the Eastern Townships on a much deserved break. It's been two years since New York, our last getaway as a…
Strawberry-Peach Cobbler and a Father's Day Gift

23 Jun 2009 | 5:52 am

Apparently, after a recent cross-Canada poll, it was stated that the majority of dads want a flat screen TV for Father's Day. I hope that's not what Danny wanted because I got him something a little different...See that cute black fellow on the right? In a few weeks he's going to be delivered to our place in brown paper packages tied up with string,namely as organic, free-range Angus beef! Yep, I got my hubby a cow for Father's Day--all the barbecue he could ever want. How's that for manly?It's been in the works for a while to split this locally raised yearling with some friends of ours;…
UtHC Coast to Coast

18 Jun 2009 | 6:29 pm

A cool thing happened the other week:We're a relatively low-profile blog and that is fine by us, but every once in a while we'll pop up on someone's radar and it's always entertaining to see what transpires after that and where our name ends up.This happened recently when a Top 10 list I had posted a while back happened to land a spot in another Top 10 list over at the popular food blog, Endless Simmer. Demonstrating a stroke of pure genius, Brendan Spiegel (BS) compiled a Top 10 Top 10 Food Lists, a shout out to the "funniest food stories we've seen in list format".Topping the hilarious,…

the strong buzz, by andrea strong
June 30, 2009 - 11:04 am: GONE FISHING (and wine tasting)

30 Jun 2009 | 8:04 am

June 30, 2009 - 11:04 am: GONE FISHING (and wine tasting) || The Strong Buzz will be closed for the July 4th Holiday weekend. We're off to Portland, Oregon with our little Emily for my sister-in-law's wedding. We'll return with more posts on July 7th! Happy Fourth to all!!!... || Go to TheStrongBuzz.com to see the full posting.
June 28, 2009 - 2:22 pm: Le Vigne Coming Soon?

28 Jun 2009 | 11:22 am

June 28, 2009 - 2:22 pm: Le Vigne Coming Soon? || Le Vigne, an Italian wine shop, is opening on Greenwich Avenue between 10th Street and Charles. An assymmetrical stack of white-painted wooden chairs fills the storefront, which used to house an old-school travel agency. The website painted on th... || Go to TheStrongBuzz.com to see the full posting.
June 26, 2009 - 6:47 am: Good Things Come in Small Packages: Piccola Cucina

26 Jun 2009 | 3:47 am

June 26, 2009 - 6:47 am: Good Things Come in Small Packages: Piccola Cucina || When my parents come from Chicago to visit, I try to take them to eat at a favorite spot. At first, this meant taking them to a small neighborhood place with good food and no pretentions. They never seemed to like any of them. Finally, I took them... || Go to TheStrongBuzz.com to see the full posting.
June 24, 2009 - 12:21 pm: Get the Zagat Buzz from Strong Buzz Buddy Kathleen Squires!

24 Jun 2009 | 9:21 am

June 24, 2009 - 12:21 pm: Get the Zagat Buzz from Strong Buzz Buddy Kathleen Squires! || Most of you know the name Kathleen Squires by now. She's a well-regarded NYC-based food and travel writer who has been a guest reviewer on this site while I've been on maternity leave (many thanks!!). Well, I am thrilled to announce... || Go to TheStrongBuzz.com to see the full posting.
June 24, 2009 - 11:07 am: Public Fare

24 Jun 2009 | 8:07 am

June 24, 2009 - 11:07 am: Public Fare || Taking in a performance at Shakespeare in the Park is one of summer in the city's most beloved rituals. (Check out Anne Hathaway as Viola in 12th Night this season.) Your night in the park just got a little more delicious thanks to Shak... || Go to TheStrongBuzz.com to see the full posting.

Benjamin Christie Australian Celebrity Chef
Pancake Recipe

13 Jun 2009 | 7:00 am

About this RecipeAsk my partner Jen what her favourite breakfast is and she’ll answer freshly cooked pancakes with real maple syrup. I often get up early on the weekends to surprise her with freshly cooked pancakes, and a cup of English breakfast tea. This really easy pancake recipe comes from when I used to work at the Watermark Restaurant in Balmoral Beach on Sydney Harbour. We used to pump out hundreds of these pankcakes each Saturday and Sunday morning using this recipe. Forget buying a premade mix, use this pancake recipe instead. There’s lots you can do with this…
Chefs on Twitter

22 Feb 2009 | 6:00 am

I’ve been on Twitter for ages with both my own accounts @chefben for food related stuff and my company @gourmetads for food and wine advertising. It’s a great platform for communicating and having a conversation with people you follow and don’t follow! Make sure that you follow both of my accounts. Anyway, in order to help chefs find other chefs and people find celebrity chefs on twitter I thought I’d do a quick blog about chefs on Twitter. It seems there are a lot of fake accounts of celebrity chefs on twitter, so I’ve tried very hard to validate each of them.
Wine Library TV Visit

16 Feb 2009 | 6:00 am

On the Saturday before Superbowl Sunday I took the afternoon off and headed down from New York to New Jersey to film a video #616 with Gary Vaynerchuk from Wine Library TV. If you've never heard of Gary Vaynerchuk or Wine Library TV, that's ok you're in for a treat. Gary hosts the internet's most passionate wine program, Wine Library TV. He tapes a video every day usually from his office at Wine Library headquarters in New Jersey and reviews or tastes 3 wines. Garry has a huge following in the wine vertical. When I arrived Matt from Gary's team showed me around the Wine Library operation…
Sam Kekovich Lamb Ad 2009

11 Jan 2009 | 6:00 am

In January for the last 5 years, Sam Kekovich has hosted a TV commercial for the Meat and Livestock Australia (MLA) promoting to all Australian’s that they shoud eat lamb on Australia Day. I think every year each of the tv commercials have been controversial or attention grabbing to say the least. Last year it was calling New Zealand Prime Minister a man, one year it was having a go at vegetarians. Last night while watching TV, I saw Sam Kekovich in his 2009 annual Australia Day address, which this year in centred around the economic at the “Australian Chop Exchange”.
Chefs Network

22 Dec 2008 | 6:00 am

The Chefs Network is a food media news portal blog platform, promoting food culture and food media production. Their philosophy is working together for the best interests of the culinary industry, supporting those that choose to follow in our footsteps. The Chefs Network is a network of Chefs of all culinary styles & cultures. and offers networking opportunities, an inside link to professionals in the culinary industry, insight and information to foster increased culinary development, excellent opportunities for professional and personal development and lasting relationships with…

Dancing on My Table
All About Beetroot (Beets)

admin

2 Jul 2009 | 10:14 am

The Romans knew a thing or two. They ate only the leaves of beet (beetroot) plants not the beets themselves. Ever tried them? While I wouldn’t be keen to give up beets, I have to admit that they were on to it when it came to the leaves - they’re nutritious, tender and delicious, with [...]
Best-ever 4th of July recipes

admin

16 Jun 2009 | 12:57 pm

Finger-licking’ Food To Cook Over Flames The sun will be shining, the kids will be playing their rowdiest games and the dog will be running around like a mad thing trying to join in and, any minute, your friends will be dropping by. Get yourself organized – the 4th July is a-coming! With this selection you [...]
Cheap Winter Eats

admin

4 Jun 2009 | 12:34 pm

The cold has settled in and we’re in for a long run of wintery days by the looks of it! One comfort is food - soups and homecooked meals fill the kitchen with gorgeous smells that’ll bring them running. Look for dishes based on seasonal vegetables, or inexpensive vegetables which one tends to pass over [...]
It’s that time of year, at least in cool climes, when radicchio is at its best

admin

28 May 2009 | 12:16 pm

Radicchio appears to be native to Italy, and the three types are named after the towns of their origin: Chioggia, Treviso and Castelfranco, all in the Veneto region. Chioggia is the most common radicchio found here, available pretty well throughout the year. It grows in a tight ball, resembling a small red cabbage and should [...]
Feijoas! I am addicted to them!

admin

1 Apr 2009 | 9:34 am

The start of autumn (fall) always fills me with great anticipation. I love it as much as summer, maybe more, and as much as spring, and certainly more than winter. Along with crisp morning air, cloudless warm days and cooler night temperatures, it’s the produce which marks a definite seasonal change. Top of the list [...]

Recent posts for 'Wine and Drinks'
Trend-O-Meter Says: German Beers Are In, Belgians Are Out (6/29/09)

29 Jun 2009 | 3:35 pm

Just when you were finally starting to get the difference between a double and triple, a farmhouse ale and a saison, American craft brewers have moved beyond Belgian-style beers into the realm of Germans. Sierra Nevada just released a new German-style wheat beer called Kellerweis that will be available year-round. In addition, Brooklyn Brewery in New York teamed up with the brewer from the German Schneider brewery to create Brooklyner-Schneider Hopfen-Weisse, a malty, darker wheat beer with pronounced hop characteristics. Yeah, Belgians are still popular. But they’re not exactly the hot…
How to Make Meat-Infused Liquor

22 Jun 2009 | 11:35 am

Bacon-infused bourbon is all the rage at fancy cocktail bars these days, and you can buy bacon-infused vodka at the market now. You may be tempted to try to make meat-infused liquor yourself. But note that you shouldn’t just put the bacon fat right in the drink, because that would make it really gross and oily. Instead, you can use a process called “fat washing,” which extracts the smoky, savory flavor, but leaves behind the oil. Simply add the fat to the liquor, let it sit for a few hours, freeze it, skim off the fat (which rises to the top during freezing), and then strain…
Trend-O-Meter Says: Infused Vodka Is Out (6/12/09)

12 Jun 2009 | 10:03 am

Vodka “infused” with everything from raspberry to chile peppers served as a brainless cocktail base for much of the early 2000s. It wasn’t a good thing: Most of it tasted like Jolly Rancher candy. Thankfully it is out, out, out, in large part due to bartenders at high-end cocktail bars like Pegu Club refusing to touch it with a 10-foot swizzle stick, and in part to the waning interest in all things formerly described as metrosexual. New infused-vodka-esque products (that is, neutral, unaged spirits containing flavoring) are rebranding. Case in point: VeeV Açaí…
Trend-O-Meter Says: Pabst Blue Ribbon, Still Goin' Strong (6/10/09)

10 Jun 2009 | 5:03 pm

Every major city in the USA now has a gastropub serving Duvel and chicken-liver pâté, but to quote Dennis Hopper’s oxygen-mask-wearing Frank Booth in the movie Blue Velvet: “Fuck that shit! Pabst Blue Ribbon!” The never-stops-being-cool PBR has been spotted: Stuffed into the mouth of a roast suckling pig in tall boy form by the chefs at Fatty Crab, NYC, during the Cochon555 pig cook-off (they won); at fancy beer-focused restaurants, like San Francisco’s Monk’s Kettle, to keep it real; sipped by old-school graffiti writers Lava One and Shadow, who came out to…
New Finds: Cult Mole Bitters, Now Available

10 Jun 2009 | 2:56 pm

Bittermens has been making its signature Xocolatl Mole Bitters (classic bitter base flavors with deep chocolate and spice notes) for a while, but hasn’t been selling them at retail. It has been putting them in the hands of fancy bartenders. Cocktail recipes on the Bittermens site include stuff like The Right hand by Michael McIlroy of Milk and Honey, which is made with aged rum, Carpano Antica, mole bitters, and Campari. But now the company has teamed up with the German small-batch bitter maker the Bitter Truth to start selling them. You can preorder now, with shipping due to start at…

CHOW: General Topics Digest
Powdered Condiments

1 Jul 2009 | 4:04 pm

Ohio’s Barry Farm sells unusual products like honeydew jam and rhubarb ketchup, but what greygarious found most enticing was the unusual selection of powders. Cheese powder, sour cream powder, dehydrated tomato powder, and granulated toasted shallots make interesting and unusual condiments. Mixed into homemade macaroni and cheese, the cheese powder “added a little of the addictive ‘blue box’ flavor whose appeal is a guilty pleasure,” says greygarious. “I combined the sour cream, cheese, and granulated shallot on popcorn–yippee!” Johnathan…
Premium Ice Cream: What Makes It Special?

1 Jul 2009 | 1:49 pm

You can buy cheap ice cream by the gallon; premium ice cream comes in cute little expensive quart containers. What’s so special about the expensive stuff? One essential difference is that cheaper ice creams tend to have more air whipped into them—the term for this is “overrun”—while the premium ice creams tend to be denser, says babette feasts. “Some manufacturers take a quart of base and churn it into a quart and a half, others will churn it into a half gallon,” she says. “Same amount of product, different amounts of air.” Premium ice…
Yellow Watermelon

1 Jul 2009 | 12:07 pm

Yellow-fleshed watermelons are “totally legit,” says schrutefarms, who got one by accident. It turned out to be “the JUICIEST watermelon in the world, to the point that it dripped all over my kitchen cabinets and floor.” They’re also “really, really sweet,” with a fleshier texture than their pink cousins. “The yellow watermelons I’ve had have a more muted / delicate flavor and thinner rind than the red watermelons I usually buy in the states,” says cimui. CDouglas likes a watermelon variety with orange flesh called OrangeGlo:…
Aged Boerenkaas Cheese

24 Jun 2009 | 4:37 pm

There’s nothing wrong with young Gouda cheese, with its soft, creamy texture. bulavinaka likes Beemster Graskaas, aged only one month, which has a creamy mouthfeel and slightly nutty taste. But aged Gouda is a different beast. “My favorite is boerenkaas (the name means farmer cheese),” says Caitlin McGrath (who also writes for CHOW’s Home Cooking Digest). It’s aged for a minimum of a few months, but starts to get brilliant at about five years of aging. “These aged ones develop strong caramel notes and the salty crystals that create intense bursts of flavor…
Japanese Fried Chicken

24 Jun 2009 | 3:44 pm

Chicken katsu (pictured) and chicken karaage are both Japanese fried chicken dishes, says almansa, but they are distinct. “Chicken katsu is sliced breaded breast, while karaage is usually leg marinated in soy and sake before frying,” says almansa. “Katsu is more like chicken tenders from a box, while karaage is more like what we think of as fried chicken.” Chicken katsu is a variant of the dish tonkatsu, says trolley, which is breaded pork cutlet. It’s usually served with rice, shredded cabbage, and a thick sauce made from apple purée that resembles…

Recent posts for 'Food Media'
Alert the Vegan Police

2 Jul 2009 | 1:19 pm

Salon takes a peek at blog Quarrygirl.com’s “Operation Pancake: Undercover Investigation of LA Vegan Restaurants,” a 6,000-plus-word look at vegan restaurants in Los Angeles that finds that “vegan” dishes are often contaminated with egg, casein, and other verboten ingredients. Salon’s Andrew Leonard puts his finger on the most interesting issue: Fake meat from Taiwan (the most popular exporter) isn’t as pure as vegans would like. Why? The intrepid “Operation Pancake” investigators have the answer: “In the Taiwanese and Chinese market…
Food, Inc.: How Is It?

1 Jul 2009 | 10:21 am

I’m supposed to go to the movies tonight, and I’m waffling on what to see. Should I go see Food, Inc., the latest anti–Big Ag cinematic screed? Since I’m up on the horrors of factory farms and the creeping menace of GMO foods, I wonder if rather than teaching me anything, it will just bum me out. A food-fan friend of mine saw it the other night and gave me this two-word review: “Bring tissues.” Any thoughts? It does look interesting, I’ll say that for it. Horror-movie music combined with prosaic imagery always gives me the willies.
A Horse Is a Horse ... Unless It's a Steak

1 Jul 2009 | 6:43 am

It turns out the debate about exporting horses for slaughter is pretty far from simple. Salon lays it out: On one side are those who argue that it’s cruel and terrifying for the horses involved. The other side: If you can’t slaughter the 100,000 unwanted horses that pop up annually, how do you dispose of them humanely and economically? Slaughter allows for a whole range of useful activities: “Horse meat is eaten in France, Belgium, Italy, Japan and many other countries. Most every part of a horse is used: hides for leather; intestines for sausage casings; tails for paint…
Sex with Chefs, Robert De Niro, and Prawns

30 Jun 2009 | 12:21 pm

The Daily Beast, Tina Brown’s artful online magazine/website, is a study of celebrity fascination, political punditry, and the sex lives of powerful people. Its food channel, Hungry Beast, just launched, and it’s a study of celebrity fascination, food punditry, and the sex lives of food-oriented people. It’s fun! And I don’t just say that because it’s linking to CHOW at the bottom of the page. Hungry Beast will be updating features weekly, and the Cheat Sheet links to smart stuff that other people are writing. The stories for this week include Gael Greene on the…
Finally, a Taco Truck for LEGO People

30 Jun 2009 | 7:55 am

Print ’em. Fold ’em. Vend miniature tacos and/or tortas and/or tamales from them. Yes, the technology of folded paper has finally come to the world of taco trucks. A Flickr user called goopymart has produced a wonderful assortment of seven different trucks for the public’s enjoyment and amusement. Image used with permission of the artist

Deglazed
Cheap Beer Taste Test

Chef Matt

1 Jul 2009 | 3:58 pm

Given that I’m not exactly a person who is awash with cash, I have to find ways to save money on a regular basis. Since I don’t like to cut corners on the ingredients I use in my cooking, one of the places I have found I save a few bucks is in the world of my drinking. Again, since I have a pallet that can taste the difference between good and bad wine, I know what I prefer, but I can also taste a good value. My times at Rustico taught me about the joys of very good beer as well. The resident beer snobs were amazingly knowledgeable, and I learned a ton. But what I also learned was…
Decisions for the Cookbook

Chef Matt

22 Jun 2009 | 3:16 pm

It’s funny how every day I think about what it is I’m going to work on for my cookbook. Do I make up a new recipe and give it a shot? Do I try a new revision of a previous recipe that dawned on me when I gave it it’s first test run? Or do I just screw it all and eat out instead? (Anything but Italian…) Mmmm… starch. And of course I have to choose between working on antipasto dishes versus pasta dishes versus polenta and so forth. I have to keep all the chapters afloat like an expert plate-spinner if only so I don’t get too tired of one type of Italian food.
The Making of a Recipe

Chef Matt

10 Jun 2009 | 4:40 pm

A lot of the recipes I have for this cookbook are ones that I have made over the years, and I’m practically using the cookbook as an excuse to write them down for the first time. However, there are others that actually seem to come to me from the ether. Recipes that just appear in my head for one reason or another which need to be worked on and tested, because I think that they may actually show promise. One such recipe came to me while I was taking a brief nap one afternoon. I was lying on the couch, and suddenly the flavors of olives and hot peppers on spaghetti started to come to me,…
My Cooking Weakness.

Chef Matt

5 Jun 2009 | 12:32 pm

Those of you who have been following the story, know that when I was in culinary school, I had to take classes in pastry arts and desserts and so forth. It was fun, but it was hardly my specialty. My carrot cake from culinary school. It tasted OK, but hardly one that should be sold professionally. I tried my best, and the food tasted OK, but I would never think of my making of cookies and cakes as being something I was particularly talented at - nor would it be something I would take up as my full-time profession. It’s not that I think I’m hopeless. With practice, I can work a…
Philly Food

Chef Matt

28 May 2009 | 8:43 am

Even though I was born and raised in the Washington, DC area, my whole family is from Philadelphia, and thus I grew up in a house considers that city to be the #1 city in the nation. And you know, from a culinary aspect, they might not be far off. Cannolis are an interesting dish, in that they show you what your arteries are about to look like before you eat them… I have wandered the back roads of south Philly many times wearing my tattered old Philadelphia Eagles ski cap that is older than I’m going to all the great small-but-famous eateries that my father indoctrinated into my…

Mouthing Off - News
Summer Head-Cold Cure

26 Jun 2009 | 12:07 pm

Bored with plain water and in need of nonalcoholic liquids to help me get over the post-Aspen cold that's knocked out several F&W editors this week (possibly from late-night parties at 212 House), I stopped by Green Canteen, the first restaur...
St. Louis's Niche Taste Bar

26 Jun 2009 | 8:45 am

A big part of St. Louis’s transformation into a food destination is the creativity of people like Gerard Craft. In a few weeks, the F&W Best New Chef 2008 will open Niche Taste Bar, a small-plates and classic-cocktails joint, in the space t...
First Look: Traci Des Jardins's Manzanita

25 Jun 2009 | 2:05 pm

At the F&W Classic in Aspen last week, chef Traci Des Jardins announced details of her anticipated restaurant at the Ritz-Carlton Highlands Lake Tahoe, including the name—Manzanita. And other facts: opening date (December 9); number of seat...
Hip Airport Hotels (Really)

17 Jun 2009 | 9:25 am

The team from Langham Hotels was recently in NYC to share news about their superglam new Shanghai property, The Langham, Yangtze Boutique, and the dramatic, head-to-toe renovation of their historic The Langham, London. Arguably their most exciting pr...
Posh Poutine

16 Jun 2009 | 1:09 pm

Grub Street and Eater.com are all over New York City's of-the-minute food trend: haute poutine, dressed up versions of the beloved Quebecois junk food of french fries, gravy and cheese curds. The latest NYC poutine spotting comes via a Tweet by F...

The Food Section
On Organics and Taste

Josh Friedland

1 Jul 2009 | 8:02 am

An organic label doesn't doesn't necessarily ensure great taste, writes Russ Parsons in the Los Angeles Times.
Mapping the Mario Batali Genome

Josh Friedland

1 Jul 2009 | 7:53 am

A new PBS series will analyze the DNA of Mario Batali (and others).
Vegas Video

DCistMelissa

30 Jun 2009 | 1:52 pm

In in kitchen at L'Atelier de Joel Robuchon and Daniel Boulud Brasserie in Las Vegas.
Going for the Jugular

DCistMelissa

30 Jun 2009 | 6:10 am

Five wines for summer swillin'.
Fishing for July 4

DCistMelissa

30 Jun 2009 | 6:02 am

Grill fish effortlessly with the help of the San Francisco Chronicle.

Eater
EaterWire ZOMG-MEGA-Huge-Epic-Long-Weekend Edition!

Lockhart

2 Jul 2009 | 2:30 pm

We'll be back with a few posts tomorrow morning, but this'll be our last big newsdump before Monday. As such, do buckle up for this most important EaterWire. MIDWOOD—Slice has the scoop on yet another temporary closing, this one of revered pizza shrine Di Fara. The word: "The pizzeria was indeed closed, but Dom DeMarco (right)'s daughter, Maggie, was there and reports that her father was at the doctor for 'minor mouth surgery.' No word on when the place will reopen." [Slice] UPPER WEST SIDE—An alert Eater reader emails, "Prices at H&H Bagels on the Upper West Side went up AGAIN to…
Expansions: Pizza Great Lucali Coming to South Slope?!

Amanda

2 Jul 2009 | 1:32 pm

Park Slope: Reliable sources report to Eater that Lucali, favorite of both Beyonce and Alan Richman and undeniably one of the top pizza places in New York, is expanding to the South Slope. Reps at Lucali won't confirm, but the insider tells us it's moving into an old medical supply storefront on 6th Ave. and 20th Street near newcomer Lot 2. Given Lucali's owner and pizzaiolo Mark Iacono has one of the great stories in the business—having never made a pizza in his life, he took over a candy shop of his youth in Carroll Gardens three years ago and became an immediate hit—it's nice…
Thursday Opening Report: Mary O's, El Paso Taqueria

Amanda

2 Jul 2009 | 1:10 pm

1) East Village: According to EV Grieve, plywood vet Mary O's has opened on 32 Avenue A, the old Esashi space. After an early visit to the bar, Grieve notes that it's an "older crowd" and that "no one was yelling," which we're sure the neighbors will be pleased about. They've got seven taps of draft beer. Status: Bar is certified open, but food service doesn't start until tomorrow. 32 Avenue A, 212-505-5610 2) East Harlem: Craig Hanson of Notfortourists.com brings word that the second incarnation of El Paso Taqueria has opened at 104th and Lexington, right across the street from their…
@brookylnbowl: "You heard it hear first! Brooklyn...

Lockhart

2 Jul 2009 | 12:45 pm

"You heard it hear first! Brooklyn Bowl will open Tuesday, July 7th at 6pm!!!" [Twitter]
Chronicles of El Superdive: The latest Eater reader report from...

Lockhart

2 Jul 2009 | 12:30 pm

The latest Eater reader report from Upper Avenue A's hottest new hotspot: "I checked out the now imfamous Superdive last night, and I was blown away by the place. I paid $7 to mix my own drink (blacklable on ice, filled to the rim), was with a group that bought a keg, and smelled the aroma of weed. I can also say the place is frattier than the frattiest frat party imaginable, and was populated by about 90% business-casual clad iBanker types, and the plain-looking, done-up to the nines girls that follow them around. I have absolutely no idea how that place plans to stay open, there are…

Cookthink
The Beauty Of Raw Vegetable Salads

26 Jun 2009 | 4:09 am

Raw vegetable salads lend simplicity, convenience, elegance and a good dose of vegetables to a meal all at the same time. The basic formula is easy: choose three or four different vegetables you'd eat raw (corn, tomatoes, cucumbers, fennel, carrots, radishes, cabbage, radicchio, endive, sweet or green onions), add in some cheese (feta, mozzarella, Swiss, cubed parmesan) and / or toasted nut or seed (pecans, almonds, pine nuts), and toss it all with any simple vinaigrette and some chopped fresh herbs (parsley, marjoram, chives, thyme). Raw vegetable salads are especially good in summer when…
Savory Parmesan Quinoa Cakes

17 Jun 2009 | 3:37 am

I'm almost always hungry first thing in the morning. But today, after a good long jog yesterday, I was ravenous. What to eat? Before I even got out of bed, a dish I had heard about recently, quinoa pancakes, popped into my mind. I had no idea how to make them, but it was pouring down rain outside, I had a strong cup of coffee in hand and I was up for a little experimentation. First, I rinsed and drained a handful of quinoa in a colander (some varieties of quinoa have a toxic powdery substance coating the grains). I put the damp quinoa in my mini food processor and tried to grind it to a…
What's a spice paste good for?

16 Jun 2009 | 4:51 am

You want to add some flavor to a cut of meat. Why use a spice paste over a marinade? First of all, you need time to marinate, time you may not have unless you've planned things in advance. Because a spice paste clings to the meat and forms a crust when you cook it, you don’t have to give it the waiting time you do a marinade. (You could rub a spice paste on a couple of hours ahead of time, but you don’t have to.) Once cooked, the pungent, textured crust contrasts the plain, juicy meat. Unlike a marinade, which evenly coats a cut of meat and results in a consistently flavored finished…
Grilling Rained Out

11 Jun 2009 | 5:14 am

Yesterday afternoon I was looking forward to grilling two beautiful Niman Ranch pork tenderloins for a dinner party. But when it was time to fire up the grill, the sky cracked open and it started to pour. Even though my grill's just outside the door, the rain was coming down hard and I didn't feel like getting wet. So I opted instead for my second-favorite way to cook meat -- pan roasting. I preheated the oven to 375F and sprinkled the pork generously with smoked paprika, toasted and ground cumin and coriander, salt and pepper. I seared the tenderloins in canola oil in a hot skillet until…
Grilling the Argentine Way

5 Jun 2009 | 4:37 am

Reading Francis Mallmann's new book Seven Fires: Grilling the Argentine Way (written with Peter Kaminsky), I'm reminded that for all the things that cooking is about, at heart it's about fire -- cooking's "mother tongue" as Mallmann calls it. This beautifully written cookbook and fire-guide shows Mallmann and Kaminsky's fluency in that language. In the beginning of the book, Mallmann describes seven types of wood-cooking apparatus: the parilla (a grill grate set over hot coals), chapa (flat cast iron griddle set over fire), infernillo (two-story fire with a cooking surface in between), horno…

The Girl Who Ate Everything
Iceland, Day 7: Last Bits of Iceland, Penguins, and Boiled Sheep's Head

roboppy

29 Jun 2009 | 1:09 am

HOLY CRAP, LAST POST ABOUT ICELAND. Only two months after I finished my vacation. Yeeeah. This post originally took place on April 24. Check out my other posts about Iceland if you don't know what the hell I'm talking about....
Iceland, Day 6, Part II: Icelandic Fish and Chips, and a Final Meat Log

roboppy

24 Jun 2009 | 1:16 am

This entry originally took place on April 23, meaning that I am not officially two months behind. TWO. MONTHS. Anyhoo, I have just one more post about Iceland after this. Pinky swear. Check out my other posts about Iceland to...
Iceland, Day 6, Part I: Snow, Nature, and Lamb Stew

roboppy

18 Jun 2009 | 11:24 pm

This entry originally took place on April 23. I've just got two more posts to do and then I'm done with Iceland!—and we can get back to my boring life in New York City. Check out my other posts about...
Recent New York City Eats and a Scary Hostess

roboppy

17 Jun 2009 | 11:33 pm

recent-new-york-city-eats-and-a-scary-hostess
Iceland, Day 5, Part III: Lobster, Fish, and Coca-Cola

roboppy

11 Jun 2009 | 12:00 am

This entry originally took place on April 22 and is the final part of a three-part series. Of one day. Of a longer series. I swear that I'm almost done with these Iceland posts. Check out my other posts about...

gastropoda
Put the smoked paprika in the botulism oil

regina

29 Jun 2009 | 7:42 am

Scariest story of the week was the NYT’s on mid-level chain restaurants cutting menu prices in this Bushwhacked economy. If they’re selling crap for even less, you know they’re investing in even cheaper crap to begin with. And so the race to the bottom accelerates. Maybe we should feel blessed to have cookie dough as [...]
Or you could stay in with that $200 fryer

regina

29 Jun 2009 | 7:41 am

And I know some chefs were a bit freaked that Donatella would be so frank in the WSJ on how to approach restaurants in this Bushwhacked economy, too. But where the pros read her advice — order less, tip less, fill up before heading out — as a death knell, regular readers came away with [...]
Did someone say Nougatine?

regina

29 Jun 2009 | 7:41 am

When editors are away, all kinds of shit gets put into play. My consort could not even find a certain section of the paper on its big day because the design was so easily confused with an advertorial. Then, moving over to the dust on the unicorn horn, the Imperial I was in particularly absurd [...]
For every junkyard a chien

regina

29 Jun 2009 | 7:39 am

Occasionally I hear some editor is mortally wounded by some snide thing I’ve typed and I’m always amazed. It’s not personal. Peccadillos are for pecking, aren’t they? And I’m resigned to what a friend noted eons ago when I first started freelancing: No one said you have to die solvent. But I sometimes still have [...]
Back on the cheap chicken chain gang

regina

29 Jun 2009 | 7:38 am

I was too fried from my gastric bout last week to natter about this contemporaneously, but the WSJ story on the fall of the town of Viking was fascinating on many levels, and not just because the first reader response was “Thank you, Obama.” As if a guy in office all of five months had [...]

Restaurants & Institutions Magazine
Jamba Juice Inc. Announces Sale of Nine Oregon Restaurants to Franchisee as Part of Refranchising Stragegy�

2 Jul 2009 | 8:53 am
Commercial Ice Machines: Chill Factor

25 Jun 2009 | 12:00 am

Ice machines are an important piece of foodservice equipment. Here, tips from restaurant operators who serve ice in multiple ways: cubed, crushed and more.
Daniel Boulud to Open Restaurant in London

23 Jun 2009 | 8:50 am

R&I sister publication Caterersearch reveals that the Michelin-starred New York City Chef is taking a serious look at properties in London for a new restaurant project.
Research: 'Healthy' Menu Items Still Struggle

22 Jun 2009 | 10:58 am

'Healthy' food must appeal on flavor, freshness and satiety benefits, not just on calorie and fat information.
Menu Trends: Vegetarian Cuisine's New Self-Confidence

17 Jun 2009 | 12:00 am

Innovative vegetarian recipes focus on spotlighting the vegetables themselves rather than trying to recreate meat dishes with meat substitutes.

Pacific Grill - Talk with the Chef
13 Jun 2009 | 8:26 pm

ChefGordonNaccarato

13 Jun 2009 | 8:26 pm

Pacific Grill's happy hour menu includes grilled oysters with pancetta, left, meat candy, top, and cheeseburger sliders with garlic fries. Photo by Janet Jensen/The News Tribune.Sue Kidd the food writer for The Tacoma News Tribune recently wrote an article about Happy Hour in local restaurants. In case you missed the article, here it is:Pacific GrillWhere: 1502 Pacific Avenue, Tacoma;253-627-3535; www.pacificgrilltacoma.comHappy hour: 2 p.m.-6 p.m. Mondays-Fridays; 9 p.m.-10 p.m. Mondays-Thursdays; 5 p.m-6 p.m. Saturdays; 9 p.m.-11 p.m. Fridays and Saturdays.Of all the restaurants sampled for…
Cherry Love

ChefGordonNaccarato

9 Jun 2009 | 7:49 pm

I get excited when Bing cherries come into season heralding the start of summer.My Great Grandmother Cassidy lived in a beautiful antebellum-style home near the state capitol in Olympia. The front yard was dominated by a gigantic Bing cherry tree. As children we used to go visit Grandma Cassidy and I couldn't wait to climb the stairs to the grand second level porch, and reach out and pick some juicy black-red cherries. My brothers and I would try and see who could spit the pits the farthest off the balcony towards the street below. Sadly, after Grandma sold the property to the state, her…
Circus

ChefGordonNaccarato

16 Apr 2009 | 6:37 pm

When the Circus Came to TownI love the restaurant business. I hate the restaurant business.Why am I putting the emphasis on the business part of that statement? During these perilous economic times, everyone is trying to manage their business as efficiently as possible. Did you know that in fine-dining or “white tablecloth” restaurants--average profit is just around 4%? Some restaurants sales are down 10-20% from a year ago. The Sea Grill restaurant located just across the street from my restaurant, Pacific Grill, closed for good 2 weeks ago. Even Quiznos and Starbucks in our downtown…
Crudo of Scallops

ChefGordonNaccarato

4 Apr 2009 | 7:08 pm

A really popular dish that you are seeing popping up all over the United States on menus right now is crudo.Italian for raw—crudo is a fusion dish —similar to Japanese sashimi, but with Italian/Mediterranean flavors instead of Japanese.Recently I showed you a crudo of raw ahi tuna with Summer black truffles.Today we are featuring a crudo of thinly sliced raw scallops with extra-virgin olive oil, lime juice, cracked pepper, slivered mint & cilantro—and sprinkled with vanilla salt. [Sea salt that has been infused with a scraped Tahitian vanilla pod].The unusual combination of flavors…
Flatbread with Lamb Meatballs

ChefGordonNaccarato

4 Apr 2009 | 7:07 pm

A particularly delicious flatbread we have been featuring this week at Pacific Grill is our house-made lamb meatballs, creamy goat cheese, blistered grape tomatoes, fresh herbs, and red onion.It is a great starter, and the fluted tart pan in which they are served makes for a great presentation. And is easy to throw together—and a great attention getter—at your next party.Our flatbread dough is similar to pizza dough, but we don't knead the dough--we just throw it together and stir it until it forms a sticky mass. We then retard it over night in the walk-in to develop the flavor, then…

Sugar and Sweets: find something crave-worthy
National Doughnut (or Donut) Day!

sugargeek

5 Jun 2009 | 10:01 pm

In honor of the delicious, dangerously delectable, deep-fried dough, here is a delightful photo of the famous Bacon Maple Doughnut from Voodoo Doughnuts in Portland, Oregon. I haven’t tried it, because I don’t live near Portland. But I’m inspired enough by this photo to add bacon to my own doughnut sometime! Yum! photo by tonx What do you think? Does a bacon maple doughnut sound good to you?
Ice Cream in Earth Tones

sugargeek

23 Apr 2009 | 9:17 pm

Yesterday was Earth Day, and so I was inspired to find something earthy to share with you this week. Here it is! A dish of ice cream in the mellow, earthy tones of Salted Caramel, Ritual’s Coffee Toffee, and Chocolate Coconut from the Bi-Rite Creamery in San Francisco, California. Hope your Earth Day was sweet and creamy! Photo taken by phwpma
Rocky Road

sugargeek

1 Apr 2009 | 7:19 pm

These beautiful rocky road bites are from Allsorts by Ali, an Australian nonprofit business that supports charities for disadvantaged families. You can see more of the Allsorts by Ali candies here. Cheers!
Cupcakes for Springtime

sugargeek

28 Mar 2009 | 5:59 pm

Designer of these sweet cupcakes describes them thusly: Coffee Cupcakes with Chocolate Buttercream + Chocolate Fondant. That sounds lovely, but to me they just say “Springtime.” Something about the dark chocolate with the lively aquamarine flower and swirly flourish on top reminds me of little flowers popping up through last year’s mulch and dead leaves. It’s so refreshing! Happy Spring! photo by Bev (Sugarbloom Cupcakes)
Sticky Bun

sugargeek

20 Feb 2009 | 5:40 pm

February 21 is National Sticky Bun Day! Well, if you ask me, that is a holiday not to be missed! So I hunted down this beautiful specimen of a caramelly sticky bun. I prefer my buns without nuts, but this is a thing of beauty. What do you think? Nuts or no nuts? Either way, I wouldn’t turn it down if somebody offered it to me, that’s for sure! Plus, I like the way “sticky buns” sounds. Kinda makes me giggle a bit. Cheers! photo by roboppy

PING ISLAND STRIKE
More Manipulation of Fats

seanbrock

6 Jun 2009 | 10:40 pm

this is agar and olive oil….thanks to john shields for the inspiration and knowledge…if you haven’t been to townhouse…make a reservation tommorow!
i have a dream……..

seanbrock

6 Jun 2009 | 10:32 pm

of pickling enough ramps to get me through an entire year…..200 pounds and counting
Farmer Maria Baldwin

seanbrock

6 Jun 2009 | 10:30 pm

she continues to blow me away with every encounter….we are very fortunate!…look at the care put into these lettuces
Charleston Roe Shrimp

seanbrock

6 Jun 2009 | 10:28 pm

for a short period of time in charleston the local shrimp can be harvested carrying roe. and man are they tasty….one of my favorite ingredients to cook and eat…this is our 2009 roe shrimp dish raw zucchini buttermilk riccota preserved meyer lemon sunflower seeds poached shrimp I love this dish, come eat it at McCrady’s
Floral

seanbrock

6 Jun 2009 | 10:23 pm

ruhlman.com
Cherry Pie

michael ruhlman

30 Jun 2009 | 8:31 am

Photos by DonnaI don't think I'd really ever had a cherry pie before. When I was young my parents sometimes bought frozen cherry pies. Most pies for sale at bakeries and grocery stores seem to be made with the artificially colored and flavored gelatinized goop, poured out of cans into a pre-baked shell. Nasty stuff. So what amazing good fortune it is to have a neighbor who not only has a thriving cherry tree, but who also tells his neighbors when the cherries are ripe and even sets a ladder in the tree. Thanks, Marty!A few days ago, a sultry summer afternoon, my daughter and I…
Writer's Block: What I Believe

michael ruhlman

28 Jun 2009 | 10:28 am

From my desk, photo by iphoneWhen I put up a recent tweet saying writer's block was nothing more than an attempt to justify your own laziness (and not recognizing this was simply lying to yourself), I got a number of angry RT's calling me (at best) smug. To those whom I angered I would say, that's a common response when someone takes away a crutch.If there is a problem with Twitter though, it’s an inability to express nuance (for most of us, anyway, who don’t have the poet’s genius for condensation).But here I can say, re: writer’s block: This I Believe:The phrase…
Cherries Are Here!

michael ruhlman

25 Jun 2009 | 8:02 am

One of my favorite times of year, sour cherries are here! Thanks for gorgeous shots Donna. Time to make pie!Or a cocktail:Sour Cherry with Rum and MintNot quite a sour cherry mojito (though that would work). Keep it pure with two ounces muddled sour cherries, 2 ounces rum, 1 ounce of simple syrup. Garnish with mint.Really refreshing. This will work with gin or vodka — I think gin best though.
Guest Post: Peter Kaminsky, Seven Fires,and Pork Tenderloin with Orange Confit

michael ruhlman

24 Jun 2009 | 6:43 am

Peter Kaminsky is a friend and colleague who has co-written another excellent cookbook, Seven Fires: Grilling the Argentine Way with Argentinian chef Francis Mallman. It's all about cooking with fire—a great book for the boys, who as we know are predisposed to playing with fire, and another beautiful production from Artisan; here's a feature in the NYTimes on it. Peter wrote the excellent Happy in the Kitchen with Michel Richard as well as his excellent Pig Perfect and several books on fly fishing. I'm pleased to have him here today, talking about grilled steak and a…
Banana-Strawberry Granola

michael ruhlman

22 Jun 2009 | 5:01 am

Photos by DonnaI used to eat the best granola when as a feckless student at the University of Sussex outside Brighton. For years I tried to find something similar but never could. A few years ago I started making it myself in big batches. But I was sort of, well, feckless about it. I'd throw some oats in a roasting pan, some chopped nuts (almonds and walnuts usually), some sugar or honey and bake it and however it came out, it came out.Then I thought I should do a recipe (I don't hate recipes!), just to have a record of one. So I looked up a half dozen recipes to see…

Serious Eats
Leftovers: The Day's Stray Links

Adam Kuban

2 Jul 2009 | 4:00 pm

NASA Drink Comes Down to Earth: The space-orade designed to keep star voyagers hydrated is now available planetside. [space.com] Ground Up: Sonic Youth reflects on its Starbucks music deal. [BeatCrave] How-To: Placate picky-eater houseguests. [Etiquette Daily] The F Word, Indeed: Ramsay's profits dive 90 percent. [The Independent] Couch Potatoes: Researchers say TV ads trigger mindless eating. [US News] Food Prices: Cost of eggs, milk drops most of any staple foods since 2008. [Newsday]
Bear Knocks Down New Jersey Man, Steals His Sandwich

Adam Kuban

2 Jul 2009 | 3:10 pm

Though his face is "all messed up," Henry Rouwendal is otherwise fine. It's safe to assume, though, that his Italian hoagie, "loaded with salami and other meats, lettuce, onions, and tomatoes" has been completely mauled by this time. [NJ.com]
Serious Reads: Anne Mendelson’s Milk

Carey Jones

2 Jul 2009 | 3:00 pm

Your mother made you drink three glasses each day. There’s probably a carton in your fridge right now. And, as Anne Mendelson likes to remind us, it was every mammal's first food. But even though milk is a staple of Americans’ everyday lives, most of us know virtually nothing about it—where it originated, how it’s being produced, or how unique our milk-guzzling tendencies are. In her James Beard-nominated book, Milk: The Surprising History Of Milk Through The Ages, Anne Mendelson sets out to educate us. Sweeping through the human history of dairy and the advent of modern milk…
French in a Flash: Pistoued Lamb Brochettes with Bay Leaves and Seared Olives

Kerry Saretsky

2 Jul 2009 | 2:00 pm

From Recipes "Poaching eggs are stubborn creatures; they go their own way as they please. But if you just take a spoon, and turn them about a bit, confuse them, then you are in control. Just like with a man. Now, they are trained and obedient, and all the more beautiful for it." Lessons from a French Chef Kerry had a little lamb. But if it had been up to Mémé, I would have had a lot more. Here in Paris, at cooking school, a chef told me this week to treat my food by its characteristics. Such a statement might seem vague and pedantic, especially when it was barked in French over the roar of…
Photo of the Day: Monsieur Manatee

Robyn Lee

2 Jul 2009 | 2:00 pm

After seeing VerySmallAnna's cute paintings of animals and food, I knew I had to make a request. A week later, Monsieur Manatee was born. This red beret-clad manatee likes to nosh on crusty baguettes and bags of treats from Pierre Hermé—just like me! Thanks so much to Anna for making my office space a little bit cuter. If you commission a painting from her, I'd love to see what you end up with.

Slice
Dom DeMarco Undergoing Minor Oral Surgery; Di Fara Pizza Closed Indefinitely

2 Jul 2009 | 1:59 pm

I just got back from a trip to Di Fara to check out unsubstantiated rumors of a Di Fara closing. The pizzeria was indeed closed, but Dom DeMarco's daughter, Maggie, was there and reports that her father was at the doctor for "minor mouth surgery." No word on when the place will reopen. Stay tuned.
Wig & Pen Offers an Iowa City Twist to Stuffed Pizza

2 Jul 2009 | 11:45 am

Serious Eats contributor Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Iowa City. —The Mgmt. Wig and Pen Pizza Pub 1220 Hwy 6 West, Coralville, IA 52241 (map); 319-354-2767; wigandpeneast.com Pizza Style: Thin crust, stuffed and Flying Tomato Oven Type: Gas The Skinny: The Flying Tomato is short on tomato, but will still appeal to those who like mozzarella in very large quantities Price: Large Flying Tomato with one topping, $24.35. On my way back to Chicago from Omaha a little over a week ago, I took a break from the rolling hills of…
Leftovers: The Day's Stray Links

1 Jul 2009 | 5:30 pm

Pizza in a Cone: Yes, again. Cone pizza just doesn't seem to be catching on—at least not here in the States. Yet another company, this one Spanish, is tilting at windmills. [EMD] Pizza Vending Machines: "I have had the future of pizza and it is not good." [Internet Food Association] Pizza Site Review: Worstpizza.com, analyzed. [Blog Pizza] Speaking of Which: "Pizzaexpert" offers to sell worstpizza.com to AOL. [SAI] LA: S. Irene Virbila reviews Bottega Louie, whose thin-crust pizzas are "not particularly inventive but fine." [LAT] NYC > Openings: A wood-fired pizzeria…
Liquid Pizza in a Bulbous Test Tube

1 Jul 2009 | 3:51 pm

Photograph from Life, hosted by Google Bloomberg reports on something wacky: A deconstructed pizza in a bulbous test tube featured this week at a dinner in London where each course was prepared by a different Italian chef. The event took place on Monday at Dolada restaurant, whose chef Riccardo de Pra created the liquid pizza with mozzarella, tomato, basil and olive-oil components to be guzzled in one go, accompanied by chunks of crust for texture. Oh my. [via Eater SF]
I Don't Even Know What This Means

1 Jul 2009 | 2:40 pm

"The pissaladières, baked in a wood-burning oven, reach out to the ever more rapacious ranks of pizza hounds..." —Frank Bruni, in his review of Bar Artisanal

smitten kitchen
watermelon lemonade

deb

2 Jul 2009 | 3:48 pm

As will happen from time to time (coughdaily), last week I got to longing for what I consider one of the greatest Cocktails Out There That Are Not a Manhattan, one that goes by the name Porch Swing as is served at Blue Smoke, a delicious mutt of a barbecue joint (Memphis babybacks, Kansas City spareribs, North Carolina slaw and Texas brisket, anyone?) on East 27th Street. The Porch Swing is a also a delicious mutt, with Pimm’s and Hendrick’s Gin and Lemonade and 7-Up and thin slices of cucumber (recipe over here) and omg is it October when mama can have a proper, strong drink yet?
slinging slaws + summer salads

deb

1 Jul 2009 | 6:18 pm

I had a terrific and by no means life-altering discovery this weekend — er, unless you’re me, and the concept of ‘having a life’ is an abstract one, at best — which was that my favorite dead-simple green bean and cherry tomato salad was even awesomer when made with (I hope you’re sitting down this, people) a mixture of green and yellow beans. Really! And I know, why on earth would I bog you down with my most snooze-worthy discoveries? Because yesterday morning when I received a call asking if I’d like to be on Good Day New York today demonstrating…
cherry brown butter bars + new video project

deb

29 Jun 2009 | 11:07 am

I don’t know what’s happening to me — maybe it’s third trimester dwindling energy levels and an accompanying desire to get the most bang from my feeble bursts of productivity — but all of a sudden, I find myself saying that I don’t want to cook this thing or that because it’s not practical. Practical! Who am I? Certainly not the girl who baked a wedding cake last summer in her tiny, overheated kitchen. Certainly not a person who has [shh, can't tell you]-making and a 12-layer cake on her summer cooking agenda. Take this recipe, for example. It was…
mediterranean pepper salad

deb

25 Jun 2009 | 2:09 pm

I have to own up to something: I’ve lost interest in leafy salads. There was a time when we filled out every dinner meal with mixed greens with a light vinaigrette and any plate without them looked sparse. But somewhere along the line, the world of lettuce has been so co-opted by bagged and pre-washed, chlorine-tinged flavorless green leaf-looking structures (what, do I sound like I have a bone to pick with them or something?) that not even fancy restaurants are a reliable source of good leafy salads anymore, and so, for the most part, I’ve bowed out, making only occasional…
chocolate yogurt snack cakes

deb

23 Jun 2009 | 10:55 am

Every summer, chocolate grows a little neglected in my kitchen. I don’t mean to let it happen — in my mind, there are few higher confectionery callings than brownies or ganache — but as soon as I start seeing rhubarb and strawberries and raspberries at the markets, and just today peaches (!) and blueberries (sorry NYC, there are none left. I bought them all), I start daydreaming about crisps and cobblers and grunts and crumb cakes and suddenly the winter’s stash of chocolate has grown soft and neglected in my pantry. You could argue that a lot of chocolate desserts can…

The Expatriate's Kitchen
Why I Shop at Farmers Markets

Expatriate Chef

15 Jun 2009 | 7:56 am

There's a lot of reasons, really. The whole eat local thing, of course. Giving the farmers all of my food dollar instead of processors and retailers, better food ...But also, food I have never seen before. New things. Every week. Like these, garlic scapes, at left. Softer, greener, garlicky flavor. Nice.And the greens. I got these from the Thai family that sells at the market. I have no idea what
Mushrooms, Peas and Herbs for Spring

Expatriate Chef

15 Jun 2009 | 7:24 am

Our first CSA box this year held a nice surprise, oyster mushrooms. I decided to take a very light hand with the recipe for these.1/2 lb. fresh mushrooms1 medium shallot, diced1/2 cup fresh shelled peas (or frozen)1/4 cup tarragon leaves2 tbs. butter1 oz. cognac1 oz. Parmesan (enough to grate over the top of the dish)salt and pepper to taste1/2 cooked linguineMelt the butter in a skillet. Add the
Happy Memorial Day

Expatriate Chef

25 May 2009 | 9:25 am

Just got back from my favorite race, an 8K that runs through the most beautiful neighborhood in my fair city. More than that, the race benefits brain injury association, and my father was head injured. There's a moment at the start of the race where they introduce the year's honoree and that hard road of recovery. Always get a lump in the throat.It's also on Memorial Day, and this is a
My Desk Runneth Over

Expatriate Chef

18 May 2009 | 12:29 pm

I'm a little behind on my reading list. But here's a sneak peek at the books I am reviewing for my other site work.Just not enough hours in the day.
Radish Chimichurri

Expatriate Chef

16 May 2009 | 6:42 pm

I have to say, I have never loved radishes. I can eat one, bit of salt, but it's not a taste I love. It is an interesting flavor, though. A kind of sharp, spicy that could go well with other tastes. But what?Always, always, turn to what else is in season. What's growing alongside the radish? Spring. Herbs. Mint. Cilantro.The idea reminded me of a sauce I had on meat at an Argentinian restaurant —

FoodChannel
Beverage Claims to "Make Healthy Sexy"

2 Jul 2009 | 6:56 am

Fever is a new 100% all-natural, non-carbonated beverage that claims to offer numerous health benefits. The makers say that it “balances the central nervous system and enhances libido, providing an overall feeling of euphoria."
Paul Barron with Fast Casual Alliance

2 Jul 2009 | 6:30 am

The Food Channel recently spoke with Paul Barron about the Fast Casual Alliance website and about its impact in the restaurant industry.
Coca-Cola's Eco-Friendly Products: An Interview With Nicole Hutcheson

1 Jul 2009 | 4:35 pm

The Food Channel® spoke with Nicole Hutcheson from Coca-Cola Foodservice about the new products Coca-Cola is producing that are eco-friendly and fun!
Recipe Contests Offer Chance for Fame, Fortune

1 Jul 2009 | 6:15 am

Lots of recipe contests are starting to heat up this summer. The people from Oscar Mayer are looking for America’s “Best Dressed Dog.” French's Foods is searching for recipes that bring smiles, and ZESPRI wants you to pack a creative lunch with kiwifruit.
NRA Releases Industry Summer Employment Outlook

30 Jun 2009 | 8:40 am

According to projections released from the National Restaurant Association, eating and drinking places will add more than 380,000 jobs this summer. The growth is seen as a sign of the likely beginning of economic recovery for the restaurant industry.

Greedy Gourmet
Oven-Baked Barbecue Chicken

Michelle

2 Jul 2009 | 7:11 am

Confession time. We don’t own a barbecue. I can hear the gasps and howls of South Africans from far and wide. What kind of South African can I possibly be? Not a very good one, it seems. How can I possibly survive without one? Well, I’m still here to tell the story, plus my point is this… (more…)
Cajun Turkey & Mango Tortilla Wraps

Michelle

1 Jul 2009 | 10:03 am

Lately I’ve been very lazy in the kitchen. For months on end I have been planning the week’s meals with militant precision and quite simply grew tired of it. All spontaneity has flown out of the window and I got seriously bored and not that excited about mealtimes. That’s it, I said, things are going to change! (more…)
Books for Cooks

Michelle

30 Jun 2009 | 9:16 am

If you’re a food porn, magazine and cookbook addict and lucky enough to live in London or to visit it, you’re in for a treat. Imagine a whole bookshop dedicated to JUST cookbooks of all kinds. For a small shop the owners made best use of its space by covering the walls with floor-to-ceiling shelves, which heave under the weight of a stunning collection of over 8000 books. Come and look inside… (more…)
Giveaway #8: Tomato Hamper by Cirio - Winner

Michelle

29 Jun 2009 | 6:20 am

To all three hundred people who entered Greedy Gourmet’s eighth giveaway - a big thank you. After perusing what everyone’s favourite tomato dish is I’ve compiled a list of over forty unique items. Of course, Spaghetti Bolognese, was by far the most popular answer, followed by tomato soup and pasta with tomato sauce. Oh, and I must not forget pizza! With plus minus forty flowering tomato plants in our vegetable garden, I know that pretty soon I’ll be sitting with a glut of tomatoes screaming to be eaten. No worries though, I’m armed with The List! (more…)
Crab & Melon Salad

Michelle

26 Jun 2009 | 6:33 am

For a change I can’t complain about the British weather. It’s been ultra warm this past week and we’ve been enjoying the sunshine every day in the park and garden. I felt it was time for a change and decided to get all my hair, which almost reached my waist, chopped off today. (more…)

We Eatt: New recipes
Crock Pot Pulled Pork

2 Jul 2009 | 6:32 am

Crock Pot Pulled Pork Yummy, simple BBQ pulled pork perfect for serving with or without buns. Ingredients 3-4lb boston butt roast or pork shoulder/2 Cup Ketchup1/3 Cup Worcestershire1/3 Cup Apple Cider Vinegar1 Tablespoon Ground Mustard1 Tablespoon Garlic Powder1/2 Teaspoon Paprika1/4 Cup...You can view the recipe at: Crock Pot Pulled Pork You can find other recipes and share your own with your friends at www.weeatt.com
torta di riso e pollo

2 Jul 2009 | 5:20 am

torta di riso e pollo Un piatto unico originale: torta di riso con pollo! Ingredients 200 gr di riso, una cipollina, 1 bustina di zafferano, pancetta dolce a cubetti, 400 gr di petto di pollo, un cartoccino di panna, 200 ml di brodo vegetale, una noce di burro, olio, sale e pepe bianco.
capesante gratinate con timo

2 Jul 2009 | 2:51 am

capesante gratinate con timo Ecco un buon antipasto facile e veloce da preparare in soli 15 minuti grazie alla semplicità degli ingredienti Ingredients 4 capesante grandi, 80 grammi di pangrattato, 2 zucchine, 1 rametto di timo, 2 spicchi d’aglio, 4 cucchiai di olio d’oliva extra vergine, sal...You can view the recipe at: capesante gratinate con timo You can find other recipes and share your own with your friends at www.weeatt.com
fettuccine ai funghi porcini

2 Jul 2009 | 2:48 am

fettuccine ai funghi porcini Continuiamo a svuotare la dispensa dagli ‘avanzi’ della stagione fredda: se siete amanti dei funghi, sicuramente dietro quel mezzo pacco di riso o di fianco al barattolo della marmellata troverete certamente un pacchetto iniziato di porcini essiccati, Ingredients 300 g di fettuccine, 150 g di porcini liofiliz...You can view the recipe at: fettuccine ai funghi porcini You can find other recipes and share your own with your friends at www.weeatt.com
palline di patate

2 Jul 2009 | 2:45 am

palline di patate Una ricetta di un contorno sempre gustoso: palline di patate saporite! Ingredients 4 grosse patate, 70 gr di burro, parmigiano grattugiato, olive verdi, prezzemolo tritato, pangrattato, 2 uova, sale, pepe e olio.Directions Lessate le patate, pel...You can view the recipe at: palline di patate You can find other recipes and share your own with your friends at www.weeatt.com

foodbeam
Un rêve d’été - Mousse au fromage blanc, compotée de fruits rouges sur biscuit dacquois aux amandes

fanny

22 Jun 2009 | 10:21 am

[A summer dream - Fromage blanc mousse, summer berries jelly on an almond dacquois] I’m – almost, if you don’t count the past two weeks that seemed to be lived on a post-holiday cloud – just back from Corsica. The few days I spent there definitely set my mood for summer with a light sundrenched breeze. Picture many thrilling aventures involving: a guy, a girl, delicious charcuterie and tasty fromage, exciting wine that tastes like spicy candied chestnuts, lots of sandcastles, and ice-cold showers. And did I mention mosquito bites? Plenty of them? No, right. End of the story. But since…
I heart you

fanny

28 May 2009 | 11:38 am

I wish I had more time to write here. But somehow, I don’t, and things are not going to get any better since I’m off to Corsica for over a week. I’m thrilled. But really wanted to let you know how happy you make me. I heart you. xo fanny Copyright © 2005-08 foodbeam This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact fanny@foodbeam.com.
Yummy head to toe - L’Atelier Jean-Luc Pelé, la visite

fanny

25 Apr 2009 | 11:13 am

Since I started my apprentissage at Nice best pâtisserie (and no, I’m not saying this just because it’s the place I’m spending the best year of my entire life at), I’ve been talking a lot about Pascal and the chef and the cool people I get to work with. Quite coincidentally, one of them seems to be my Brazilian counterpart. Amanda. She’s perhaps just as silly as me, and certainly, just as crazy in love with life and pâtisserie. And just like me she’s a food tasting and photography fanatic. A perfect match. A couple of weeks ago we decided to venture off…
Paralyse me, with your kiss - Tarte aux cacahuètes, caramel et chocolat au lait

fanny

10 Apr 2009 | 9:13 am

[Caramel and milk chocolate peanut tarts] If you’re anything like me, you might have already experienced that subtle feeling of awkwardness which precedes the very first kiss you’re about to give to this new someone you quite like. And quite obviously, you can never forget the right-after-feeling as well. Exciting. Electrifying. Paralysing. I must confess I feel the exact same way when I come up with a new pâtisserie. A couple of Mondays ago, I explored the realm of tarts (oh yes, here they come again; somehow, I seem to think I’m no tart-lover and yet I find myself making…
For, like, ever

fanny

23 Mar 2009 | 5:45 am

perhaps my last polaroid. ever. To many, I’m the girl with cherry earrings. But to the people who care the most about me, I’ve been cacahuète. For, like, ever. Yes, my nickname is a French word. And yes, it does in fact means peanut. Thus, you should understand why anything peanuty feels special to me. And today is no exception. I’ve just embarked on this huge pâtisserie and bread making. Focaccia. Pissaladiera. And a cacahuète-remembrance secret something. Can you guess what I’m up to with flour, icing sugar, butter, peanuts and an egg? All I can tell is that this…

delicious:days
Seasonal dumplings - Marillenknödel

Nicky

30 Jun 2009 | 5:45 am

Apricots and I have never seen eye to eye nor formed a tight and trusting bond. However more recently they have replaced the strawberries in my fruit baskets, which by itself isn't such a big thing - both fruits are in season right now. What does make it special is that I'm one of those people who have serious issues with fruits that come with odd textures, especially fruits that may be mealy. Plums, pears and apricots are on top of my Eew-list and as soon as I stumble upon a seriously mealy sample, this entire species will be disregarded for a long time. In hindsight apricots have fooled me…
Three big bowls of strawberries

Nicky

17 Jun 2009 | 4:10 am

I had the best intentions, you ought to know that. Life has been hectic as usual (surprise surprise) with the occasional getaway (you may read about in a future post) and yet we managed to head east to Johanniskirchen and pick our own strawberries. Loads of wonderful plump cuties, more than five kilograms to be precise. My berry plans included cakes, ice cream, many glasses of homemade strawberry jam and of course my favorite, strawberries with freshly whipped cream. The cake barely lasted two hours (ok, we had guests, too), the ice cream (strawberry-coconut) no longer then ten minutes and…
The incredible green cake

Nicky

2 Jun 2009 | 11:17 pm

Some ingredients have a leased line to my heart, if they show up in a recipe's ingredient list or - even better - in the recipe's headline, I'm sold and on my way to the kitchen. Chorizo certainly is one of them, poppyseeds of course are another one and every rather unusual ingredient can be, too. The smallest green glass bottle in my little team of oil bottles belongs to this family - it holds a dark green liquid, that the Austrian region Styria is well-known for: pumpkin seed oil. And no, Lou Ferrigno has not been involved - at all. It's a happy cake. Read the rest of The incredible green…
15 Minutes to Fame - Gnocchi for Beginners. And for Braggarts.

Nicky

19 May 2009 | 6:23 am

I just don't know where to start. Sometimes a proper introduction to a recipe is so far out of reach & the spark just won't catch - not so today. Too many options, which one to choose? I could tell you about bad timing. Or about my friend Ulrike, who mastered this recipe and how she inspired this post's headline. Or about my dear friend Hande, who I consider the most knowledgeable person when it come to both food and wine - yet it took me forever to convince her to finally make her own gnocchi. Or about the old myth, that homemade gnocchi have to be labor-intensive and time-consuming.
Very British - Scones to live by

Nicky

9 May 2009 | 12:46 pm

My first handshake with British cuisine has been anything but noteworthy, quite the opposite. My friend Bettina and I had talked our parents into sending us to Britain for several weeks, officially to ramp up our English language skills for school. But more than anything, we were looking forward to spending time abroad and feeling like grown ups. Provided with a litany of good advice and a few warnings we already sat on the plane to London, where we - after hitting ground - hopped onto a bus to Hastings with a bunch of teenagers. Once arrived we were sent to our families and we immediately…

La Tartine Gourmande
Delicious coconut and banana muffins — Muffins banane et noix de coco délicieux

Béa

27 Jun 2009 | 8:09 pm

Coconut and banana muffins I could hear the rain pat against the window pane. I was sitting at my desk, finishing an article I had been working on, and then I looked at the clock. 5:45. Déjà!I thought. Not much time before I feed and put Lulu to bed and start to think about dinner. Patricia, my mother-in-law, was playing with her downstairs. I could hear them laugh; they were obviously having fun. Probably much more than moi and my article upstairs. I smiled, thinking about Lulu playing hide and seek with her grand-ma. Well, June has just been a crazy month. But Patricia has been a doll…
The verb clafoutir

Béa

10 Jun 2009 | 3:08 am

Orange-flavored Strawberry and Rhubarb Clafoutis Not long ago, P. asked me whether the verb clafoutir existed in French. I smiled. I found the question so sweet that just for a day, or two, I pretended that it did indeed. It would have read like this: “je clafoutis, tu clafoutis, il clafoutis, nous clafoutissons, vous clafoutissez , ils clafoutissent.” Imagine that, so funny! Wouldn’t it make sense, though? English as a language always seems to be much more flexible than stubborn old French? Words come and go so much more easily. Anyway, I know what you’re going to…
Shrimp in coconut milk broth

Béa

3 Jun 2009 | 8:48 am

Shrimp in Coconut Milk Broth for the Boston Globe It’s a good thing that I am still able to make dishes like this for dinner these days. Even better when they go in the Boston Globe, and well, you can enjoy them too. P. and I like Asian food. A lot. Anything cooked in a broth made of coconut milk, barely cooked vegetables like snap peas, lots of coriander and lime juice, and big fat shrimps to go with it. Served with rice on the side. Even better the next day, especially if you are tight for time and you are hungry for lunch — like me, every day! Well, you can read the rest. The…
Whole soft-cooked eggs, amongst other things

Béa

1 Jun 2009 | 1:07 pm

Spring green vegetables and whole soft-cooked eggs eggs, vanilla-flavored vinaigrette June. Juin Is it real? Tomorrow is my older brother B.’s birthday. He will be 43 — and he will probably spend his day in his wonderful garden. A gift. So I can’t believe it’s June! I know, you’ve heard me say this before. But really, I mean it. This time, it’s just too quick to arrive. My apologies for not being able to respond to your emails and notes, or being more present. I don’t like it — hopefully you won’t even have noticed — but I am simply…
It’s all about Chocolate Mousse

Béa

20 May 2009 | 6:52 am

Chocolate mousse, dark and white chocolate My friend Y. loves chocolate. Well in fact, more than anything else, she loves dessert. She is quite happy that I know this distinctive trait of personality of hers. In the hope, I know well, that whenever she stops by at our house, there will be something sweet to please her taste buds. It’s a good thing that chances of this happening are high. Y. is also one of the sweetest and kindest persons that I know: she is funny, smart, sporty, caring, gourmande, full of energy, and a woman who absolutely loves babies. She really does! Smart me, I…

Blue Lotus
Hello from Canada

Amy

17 Jun 2009 | 3:27 am

Just in case you were wondering why I haven't been posting lately.
Spring Dinner

Amy

2 Jun 2009 | 12:05 am

This was one of the few meals I've cooked this season that really took advantage of the delicious ingredients that show up in the spring, in this case new potatoes, new onions and fresh bamboo shoots. Clockwise from left: tako to daikon no nimono (octopus braised with daikon), shinjaga no nikkorogashi (new potatoes simmered in dashi and soy sauce with new onions), yaki-takenoko (sauteed bamboo shoots), rice, miso soup with wakame seaweed, bamboo shoots and mitsuba (trefoil), and daikon no happa itame (sauteed daikon leaves and peels with sesame seeds). The new potato dish is a favourite,…
Kushiro Day Four

Amy

24 May 2009 | 6:50 pm

My last day in Kushiro started at Washo Ichiba, the city's famed market. Seafood is the main draw, attracting both locals and tourists, the latter wandering the market with bowls of rice in hand, the better to sample the wares with. We did the tourist thing, of course, but first we had a good look around the market.Beautiful whole salmon were everywhere. The ones shown here were priced between 6000 and 10,000 yen, although I saw a giant one going for 36,000 yen. All were caught wild, either in Hokkaido or Russia. Some merchants specialized in one type of seafood, while others had a little…
Kushiro Day Three

Amy

16 May 2009 | 6:48 pm

On the morning of our third day in Kushiro we had a little time to look at the area we were staying in. Above is the Kushiro River as seen from our room, and below as seen from the north bank, looking at the Nusamai Bridge and one of its four famous broze statues. The statues apparently depict the four seasons, but we never got a chance to see them up close and they appeared to be nothing more than four naked ladies in different poses. The banks of the river were often crowded with tourists looking for Ku-chan, an otter who had lately taken to hanging around the area. I was only able to see…
Kushiro Day Two

Amy

10 May 2009 | 7:59 pm

Our first full day in Kushiro started off with a buffet breakfast at our hotel. Buffets--especially hotel buffets--are best avoided back home but I'm a big fan of the Japanese breakfast buffet, and this one was particularly good. It even had a robata-yaki section, robata-yaki being the charcoal-grilled seafood and vegetables that Kushiro is famous for.We needn't have eaten such a huge breakfast, however, as lunch came soon after. We had driven to Furen-ko, a brackish lake in Nemuro (at the easternmost point of mainland Hokkaido) and stopped at a michi no eki (rest area) overlooking…

Grub Street
Marine Corps Charity Dinner Is a Hot Mess

2 Jul 2009 | 3:27 pm

When we first heard of the Second Annual New York City Mess Night, a formal Marine Corps charity dinner with a hilarious set of 39 strictly enforced archaic rules, we were less interested in eating traditional Culotte de Boeuf Imperial than watching men in uniform doing push-ups as punishment. The Mess Night is meant to be a re-creation, down to the menu, of a mess attended by Winston Churchill in 1920. But for charity’s sake, standards have been relaxed and civilians may attend, including civilian women, who were banned as even a conversation topic in 1920. While we did find the dinner…
Tax Troubles: Ed ‘Jean Luc’ Kleefield’s Madam Tong’s Is Seized

2 Jul 2009 | 3:08 pm

Last week, after Ed “Jean Luc” Kleefield told us he was “pretty upbeat” about his Hamptons empire, we weren’t surprised to see the man’s detractors rip into him in the comments. Nor were we altogether shocked to hear from "Page Six" this morning that Madame Tong’s has been padlocked for nonpayment of taxes. An article in the Southampton Press has been removed from its website for whatever reason, but the summary at Curbed Hamptons indicates Kleefield was surprised by the closing and plans to pay back the taxes immediately. Read more posts by Daniel…
The Ivy Makes an Uptown Transfer

2 Jul 2009 | 2:40 pm

Last night the Ivy, the party where the groovy wild things are that used to be at Chloe 81 until it moved to the Hamptons, started a summer series at, of all places, the Gates. Well, well. First Avenue got the Beatrice crew onboard, and now the Gates fires back with this. Chelsea is really stepping up its game. Rest assured the Ivy hasn’t completely picked up its downtown roots. On July 22 it launches a monthly at BEast. Read more posts by Daniel Maurer Filed Under: avenue, beatrice inn, chelsea, chloe 81, lower east side, nightclubbing, nightlife, sole east, the ivy
Tailor Closes Dining Room for Summer But Keeps Bar Alive

2 Jul 2009 | 2:10 pm

We didn’t want to sound any alarm bells when Tailor’s telephone line was disconnected for a short spell a week ago (issues with the phone company were sorted out no sooner than an hour after we noticed), but now there’s officially bad news. The restaurant has sent word that it's closing its dining room during the summer: “While the Tailor Bar will remain open complete with an extended bar food menu, the Tailor Dining Room will be closed to the general public for July and August. During this period Sam Mason and his crew will focus on reorganizing and designing a new…
Tables Available at Dovetail, Prune; the Stanton Social Mostly Booked

2 Jul 2009 | 2:00 pm

It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Modern American.Commerce (Menu) 212-524-2301 Two for eight? Yes Country (Menu) 212-889-7100 Two for eight? Yes Dovetail (Menu) 212-362-3800 Two for eight? Yes Dressler (Menu) 718-384-6343 Two for eight? No Best available: 8:15 p.m. Eighty One (Menu) 212-873-8181 Two for eight? Yes Hearth (Menu) 646-602-1300 Two for eight? No Best…

CityMama™
CityMama's BlogHer 09 Survival Guide [and Shoe Recommendations]

CityMama™

30 Jun 2009 | 11:03 am

Whether you are going for the first time or just need a refresher course, here are my two cents (adding to Kristen's excellent tips) to make sure you have a...
Meal planning (and blogging) on hiatus until after we move

CityMama™

23 Jun 2009 | 6:05 pm

Yes, it's true, we are moving again. But you've come to expect that from us, right? This time the move is just a few short blocks away and all for...
It's kind of scary how much she really gets it

CityMama™

22 Jun 2009 | 10:25 am

Conversation with Bunny. Bunny: Mamma, are you the boss of all the bloggers? Me: No, but I am the boss of my own blogs. Bunny: So you can make whatever...
Happy Father's Day to all the fathers, even the ones not in urgent care waiting to see if their toe is broken.

CityMama™

21 Jun 2009 | 11:59 am

The Best Papa in the World gets to spend Father's Day getting his big toe x-rayed. That's what happens when you have too much fun after work playing soccer on...
The right to choose...what your kids watch on TV

CityMama™

17 Jun 2009 | 9:35 pm

Last night I attended a presentation put together by PBS and the SV Moms giving parent bloggers a behind the scenes peek at what it takes to create the amazing...

Chubby Hubby
Tippling Club

Chubby Hubby

20 Jun 2009 | 11:48 pm

I might actually be among the last foodies, and food bloggers, in town to try Tippling Club. While I’ve known about this ultra-modern gastrobar since it opened a year ago, my darling wife S and I had not, until recently, been inspired to visit this somewhat controversial restaurant. I say “controversial” because any time that it came up in conversation among foodie friends, spirited debates would inevitably ensue. Some friends argued that the food was self-indulgent, far too expensive for what it was, and that the structure in which the restaurant is housed is little more…
Kayumanis Ubud and Le Meridien Bangkok

Chubby Hubby

14 Jun 2009 | 2:18 am

My work is both challenging and rewarding, often exhausting but at the same time inspiring. Because of the projects I handle and the clients that my company has the pleasure of working with, my wife S (who is also my business partner), my colleagues and I are often required to bounce around the region. Sometimes, we’ll be required to be on site for up to a few weeks, but most often our trips are short. We try, as much as possible, to get the most work done in as little time as possible. That means, when going for meetings in neighboring countries (like Indonesia, Malaysia or Thailand),…
The Complete Robuchon

Chubby Hubby

31 May 2009 | 2:13 am

There are some cookbooks that you know, after just one use, that are going to be a keepers. And constant kitchen companions. You know what I mean. These are the books that, no matter how large your collection becomes, you keep going back to. Because they are dependable and inspiring and comforting all at the same time. The recipes always work and the results are always scrumptiously satisfying. These are books that almost always also cover all the bases, meaning that whether you’re looking for a blueprint for a quick and simple one dish meal or planning a multi-course extravaganza with…
An open letter to camera manufacturers

Chubby Hubby

20 May 2009 | 7:19 pm

Dear Camera Gods, I’m an avid and passionate photographer. Started shooting for fun when I was just 10 years old and my grandfather, a camera collector, had given me a manual Konica SLR as a gift. Over the last 26 years, I’ve owned 18 cameras, ranging from simple point and shoots

Enough to make a foodie die and go to Heaven.

See also Wine and Vegan.

Your MyAlltop account awaits.