Food

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    CHOW: CHOW Pick

  • New Finds: Maple Bitters from Vermont

    2 Nov 2009 | 7:55 am
    Vermont-based Urban Moonshine makes maple bitters using organic botanicals. Imbibe has a nice cocktail idea on its blog for using them, courtesy of John Gertsen of Drink in Boston. We think they’d be a delicious addition to our Log Cabin cocktail recipe: apple brandy, maple liqueur, sparkling apple cider, and lemon juice. If you want to try your hand at making your own bitters, we also have easy recipes for grapefruit, saffron-cardamom, and cherry-vanilla, among others. Urban Moonshine Maple Bitters, $10.99

  • New Finds: The Grand Central Baking Book

    29 Oct 2009 | 10:58 am
    The new cookbook from the minichain of Grand Central bakeries scattered throughout Portland and Seattle is full of simple, classic recipes: clafouti; rustic fruit tarts organized by season; “hand pies” filled with spicy potatoes or steak and onion; homemade graham cracker sandwich cookies filled with vanilla cream … the list goes on. It’s not a book of fancy trendy things, just stuff that is timelessly appealing, presented in a way that feels accessible and nonintimidating. It would be a nice gift for someone just getting interested in baking. The Grand Central Baking…

  • New Finds: Irresistible Peppermint Patties

    22 Oct 2009 | 3:00 pm
    Recchiuti Confections recently sent over some samples of its holiday chocolate lineup to the CHOW office, and though the truffles were good, printing some Christmas-related crap on top of the same old dark-chocolate ganache doesn’t really seem all that new or exciting. What was new, however, was the appearance of peppermint thins. They’re bite-sized, extremely minty, and coated with dark, intense chocolate. Now Recchiuti just needs to start making them the same size as those big York Peppermint Patties. Recchiuti Peppermint Thins, $18 for a box of 24

  • New Find: Never-Stick Brownie Pan

    16 Oct 2009 | 2:11 pm
    No more broken brownies or stuck-to-the-bottom brownies. This is like a springform pan for brownies or bar cookies, even Rice Krispies Treats. You simply cook the batter in a grid shape, then the bottom lifts out so each brownie is individually formed and needs no scraping out of the pan. Genius! Slice Solutions 9×9 Inch Brownie Pan Set, $19.99

  • New Finds: Parker's Guide to Cheap Wine

    14 Oct 2009 | 11:15 am
    Yet another sign of the times. Hot on the heels of Michelin FINALLY reviewing moderately priced food in New York, along comes Parker’s Wine Bargains, a book from wine expert Robert Parker that covers the best wines costing less than $25. The book is organized by country and has tasting notes for more than 3,000 wines. Parker’s Wine Bargains, $12.14
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    The Amateur Gourmet

  • MIchael Symon's Spicy Tomato & Blue Cheese Soup

    Adam Roberts
    6 Nov 2009 | 8:59 am
    At the end of yesterday's video podcast with Michael Symon, you may have heard me sheepishly express doubt about adding blue cheese to tomato soup. For some reason, I thought the result would be grainy and gloppy and just kind of gross. Instead, this tomato soup was absolutely the best tomato soup I've ever had--and the best part about it is you'd never know that blue cheese was what was making it taste so good. It adds depth and creaminess but it doesn't taste funky and you don't notice the texture. I had to make two substitutions that you may find useful. First, Chef Symon is very specific…

  • A Video Podcast with Michael Symon

    Adam Roberts
    5 Nov 2009 | 10:41 am
    Yesterday I had the opportunity to chat with Iron Chef Michael Symon outside the Standard Hotel in New York's meatpacking district. Chef Symon's in town to promote his new cookbook, "Live To Cook" which he co-wrote with this blog's good friend Michael Ruhlman. Here's our lively chat edited down to just 4 minutes: As for the tomato soup I mention at the end, I made it later that night and it was so fantastic I'm going to share the recipe in a separate post (look for it tomorrow). And if you want to watch the video of me cooking with Chef Symon in his kitchen at Lola, click here.

  • Floating Away

    Adam Roberts
    4 Nov 2009 | 12:44 pm
    DeNiro did it for "Raging Bull," and now I've done it for this month's banner. That's right, check out the new plus-sized me floating up there in the Macy's Thanksgiving Day Parade. Once again, kudos to Lindy Groening for another stellar illustration, and to Justin for puffing the air into all those balloons.

  • Where To Buy Ethical Meat?

    Adam Roberts
    3 Nov 2009 | 7:29 am
    My friend Rob wrote me the following e-mail yesterday and because it's such a good question, I thought I'd answer it right here on the blog. Hey Adam, I was reading reviews of [Jonathan Safran] Foer's new book "Eating Animals" on being a vegetarian and renewing my pledge to only eat "humane" meat -- free range, cruelty free, local, organic, etc. But I cannot for the life of me figure out which places are "approved." Is there any way to figure this out? Would this make for a good blog? It seems to be a topic a lot of people are talking about... - Rob Dear Rob, This is a tricky, sticky issue…

  • How To Make Doughnuts

    Adam Roberts
    2 Nov 2009 | 6:39 am
    There are two kinds of people in this world: those who can delay gratification and those who can't. The following video, our latest from Food2.com, explores this subject with two recipes for doughnuts; one for those who like slow authentic doughnuts (recipe courtesy of Emily Isaac from Trois Pommes Patisserie in Park Slope) and the other for those who like 'em fast and dirty (recipe courtesy of our friend Krisse, my director Josh's wife (you can see her making them in an old post here)). These recipes are like mirrors; whichever one you choose will reveal the real person within. So which are…
 
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    Steamy Kitchen: recipes and cooking

  • San Francisco Book Signing & Events

    SteamyKitchen
    6 Nov 2009 | 8:05 am
    I’m currently in San Francisco (yay!) and this afternoon, I’ll be cooking live on View From the Bay which is also streamed live online. It’s on at 3-4pm and I think the cooking segment is on towards the end of the hour. Then tonight I’ll be at Omnivore Books from 6pm-7pm with a quick talk, booksigning and jackpot giveaway from my tour sponsors, Scanpan, Chefs Catalog, Earthy and MacSpeech. Oh, wait til you see the goodie bags…I think I have enough for each event that I’m doing here in SF. Elise of Simply Recipes is spending the next 2 nights with me. Where…

  • Behind the scenes at the Today Show

    SteamyKitchen
    4 Nov 2009 | 7:36 am
    It’s hard to capture the moments on my camera sometimes when I’m smack dab in the middle of the action. Outside of my little food world in my kitchen, there’s no “pause” button or “do-over” button in life while I fumble with my camera. By the time I whip out the camera, turn it on, adjust, focus and click, The moment is gone. And it’s just not quite the same to say, “hey guys, um…I missed that moment, can you spill that drink all over yourself again?” So for my very first book signing party in my hometown, I handed my beloved…

  • Giving Away 5 Steamy Kitchen Cookbooks!

    SteamyKitchen
    2 Nov 2009 | 6:15 am
    Such a tacky image….but I really do suck at Photoshop. My image was supposed to convey that TLC is giving away one Steamy Kitchen cookbook every day of the week — you can enter every day! I’ve also posted one of my favorite recipes from the book, Sweet and Sour Lychee Meatballs. To enter the contest, all you have to do is comment telling me what your favorite comfort food is! Enter to win a STEAMY KITCHEN COOKBOOK over at TLC! (not here – enter over at TLC’s site!)

  • Halloween Candy Inspired Cocktails

    SteamyKitchen
    30 Oct 2009 | 9:35 am
    Snickertini. Peppermint Pattini. Starburst Martini. Almond Joy Martini. See this sexy woman right here? (my husband saw this photo and said, “cocktails? what cocktails?!”) This is Jessie Jane Lee, a very talented bartender who helped me mix, taste test some fantastic drink recipes for Halloween. Come read all about it and the get recipes on Steamy Kitchen on TLC!

  • Pioneer Woman’s Buttermilk Fried Chicken

    SteamyKitchen
    28 Oct 2009 | 9:06 pm
    I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight up. And it’s all thanks to my good friend Ree of The Pioneer Woman, who just came out with her very first cookbook called The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl. One of the best parts of…
 
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    Epicurious

  • Chili con Carne, Courtesy of Texas

    Kevon
    6 Nov 2009 | 11:27 am
    This American classic has the strongest ties to Texas, where it has been declared the Official State Dish!

  • Thanksgiving Host's Survival Guide

    Kevon
    6 Nov 2009 | 10:21 am
    Everything you need to host a large Thanksgiving, including recipes with do-ahead tips, wine advice, decorating ideas, and a handy timeline.

  • Help Your Heart with Pomegranates

    Kevon
    5 Nov 2009 | 10:55 am
    A lot of the buzz about pomegranates has to do with their ability to help the heart.

  • Thanksgiving, Southern-Style

    Kevon
    5 Nov 2009 | 10:02 am
    Even if you didn't grow up with it, there's something about Southern cooking that just seems right for Thanksgiving.

  • A Cost-Friendly Thanksgiving: Dinner for 8 for Under $80

    Kevon
    4 Nov 2009 | 11:16 am
    With the economy still slumping, a lavish Thanksgiving might not be on the table this year. Still, we can--and should--feast. Our menu and six creative and practical tips will help you extract the most from your money and feed eight very, very well.
 
 
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    dimsumdolly

  • Tai O

    DSD
    5 Nov 2009 | 8:00 am
    One of my oldest and best gal pals, Des, came to visit a couple of weeks ago over the weekend. It's so nice to see a familiar face and great to be able to indulge in girly chat. One of the places we went to was Tai O, a fishing town in an obscure part of Lantau Island. The town is known as the 'Venice of Hong Kong' but trust me, it's a rather poor cousin of the Italian city. Nonetheless, Tai O is not without its charm and tourists flock there despite the journey being quite a trudge from either Tung Chung MTR station or the Mui Wo ferry terminal. Here are some snapshots from Hong Kong's…

  • Life is a series of waves

    DSD
    2 Nov 2009 | 8:08 am
    A shot taken in Sai Kung, Hong Kong, during one of my hikes I watched a Taiwanese idol drama recently (偶像剧) recently (fyi, best not to watched these too often as it really skews your idea of reality). 败犬女王 (My Queen) was about a romance between a younger man and older woman. More on that and the derogatory term (败犬) in another post! Anyway, one of the things that stuck in my mind in one of the episodes was an analogy drawn about how life is like a series of waves. The male protagonist (played by the very cute Ethan Ruan) was writing a postcard from Hawaii, where he had gone…

  • Double Deer Stream Trek

    DSD
    29 Oct 2009 | 9:04 am
    I went stream trekking along Double Deer Stream in Sai Kung last Sunday. It was an awesome hike and I've concluded that Sai Kung is one of the most beautiful areas in Hong Kong. Here are some snapshots. Campers at the beach where we started our hike The first rock pool we came across along our trek Two of the guys scaling the second rock pool along our way If you look carefully you can see me making my way across the rocks in my red bikini towards the jumping spot I can never back away from such challenges. So I stepped off the cliff that was about 10 metres in height without spending too…

  • If Only It Were That Easy

    DSD
    28 Oct 2009 | 9:00 am
    Image source: www.flickr.com/photos/moreinterpretations/ Yes yes, I'm still very much single and searching for Mr Right. The search now extends to Hong Kong. Haha. But to be honest, I haven't been very earnest in my search for Mr Right. Actually, I haven't been searching. Period. So I must admit that I don't exactly try hard enough. WHERE and HOW do you meet people without having to go to bars and clubs???? I suppose for the rest of us who aren't so lucky to have Mr/Miss Right fall from the sky through some serendipitous encounter, or have friends who hook you up with people, meeting people…

  • Teresa Festival

    DSD
    23 Oct 2009 | 9:49 am
    I'm thankful that the area where I work, Quarry Bay (鰂魚涌), has many eating places to cater to many palates and budgets. Even 7-Eleven sells hot food like rice boxes and noodles. If I were to write a single entry on all the different places I usually or can go to for lunch, it'd take up probably close to 100 entries (maybe more)! Anyhow, this short entry is about the delicious cookies by Teresa Festival. I paid HKD65 for this packet of butter cookies which I wolfed down in two days. Yes, I'm a cookie monster. The cookies are of the crunchy sort and it came in an assortment. Some were…
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    UMAMIMART

  • The Umami Reader, vol. 73: "Talk To 'Em, You Speak Shellfish"

    kayoko
    6 Nov 2009 | 2:54 pm
    - Popular SF Italian resto A16 opened an outpost in Tokyo in September. The entire operation, although commendable, sounds like a nightmare. Also, the Japanese DEF like their spaghetti- you prolly shouldn't mess with that. (SF Gate; via Melanie)- Top 100 things that restaurant staff should never do on duty. As a glorified waitress myself, I will say that although this is a bit obnoxious, if not overly obsessive, it's a pretty legit list. My personal favorite is #8. Check out all the comments- ridic! (NYT Blog, You're The Boss: Part 1 & Part 2)- Should you be drinking iced coffee today?

  • Gramercy Tavern Redux: How Celebrities Might Feel (NYC)

    Yamahomo
    6 Nov 2009 | 9:00 am
    As you might know, I don't go out to to eat often because I cook so much at home. Usually I can't justify spending $200 for something I could probably recreate for $45.I've been to Gramercy Tavern before, and had an ok time. But I felt like, $86 for this? Probably $36 is for service and $50 for actual food, was what I thought last time I was there.Not this time.Executive Chef Michael Anthony is speaking at Japan Society in February, and when I had a meeting with him a couple weeks ago he said, "Come to restaurant anytime, and I will treat you right!" I know it was lip service, but I took him…

  • Tokyo JUNKtion: ChocoBari Love

    yoko
    5 Nov 2009 | 11:31 pm
    My new favorite ice-cream product is Chocobari. The closest translation for the Japanese word "bari" in English is the onomatopoeia "crunch."I first knew of Chocobari in the summer months when they were running ads for it on TV. I couldn't find the actual ad I saw on Youtube, but here's one I was able to dig up that looks kind of old, above. Everything about Chocobari screams artificial. The "crunch" is provided by pellets of ground peanuts and flour. While the ice-cream isn't actually even ice-cream, but instead "ice-milk" which is a poor man's version of ice-cream that's quite common in…

  • Postcards from Japan, V: Soy Shabu

    kayoko
    5 Nov 2009 | 11:41 am
    The cold weather, as Yoko just talked about, could only mean one thing: HOT POT TIME! Look at that thinly sliced, luscious piece of scarlet red cow flesh. How ever so privileged we are.This is an individual-sized shabu-shabu nabe (hotpot) we got at our ryokan (Japanese-style hotel) in the coastal town of Izu. Instead of dashi water, it's soymilk. Filled to the brim with napa cabbage and carrots. Can you feel your heart warm just looking at this?1, 2, 3, dip, dip, dip, EAT!

  • Happy Hour: The Rustic Pear

    Paystyle
    4 Nov 2009 | 4:50 pm
    Wow that swine flu is a momofuku! Actually I'm not sure what I was afflicted with last week, but it was unrelenting. I actually didn't feel completely well until late this morning. So needless to say, I offer apologies again for the absence of Happy Hour last week, and hope to make up for it (and then some) with this week's drink.The drink I've created for this week is the Rustic Pear. It's evident that having the influenza was an influence on this drink, as it's exactly the type of drink I'd want to sip when under the weather. Unlike most cocktails this is a drink best enjoyed warm--and…
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    Culinary Media Network

  • CHIC202: The Buffalo Guys

    info@culinarymedianetwork.com (Culinary Media Network)
    7 Nov 2009 | 10:40 am
    CHIC202: The Buffalo Guys Buffalo is one of the most flavorful and nutritious foods you can consume. I talk with Ken Klemm on what is great about buffalo. He’s one of the buffalo guys. He is very knowledgeable about everything buffalo. He’s a true Western gentlemen.

  • RP220: Innovative Japanese Cuisine

    info@culinarymedianetwork.com (Culinary Media Network)
    3 Nov 2009 | 10:34 pm
    ReMARKable Palate #220: Innovative Japanese Cuisine This week, I go from Maui to New York City as we speak with 2 restaurateurs about their modern Asian style eateries. First, I chat with Chef DK Kodama of Sansei and other restaurants all over the state of Hawaii about his modern Pacific Rim style cuisine, and his support for local farmers in the state of Hawaii. I then speak with James Du, co-owner of Akai Lounge on New York’s Upper West Side, which is doing it’s part to offer innovative sushi and interpretations of Japanese classics. Theme Song: “Go Fish”, by Big Money Grip,…

  • Turkey Preparations

    info@culinarymedianetwork.com (Culinary Media Network)
    2 Nov 2009 | 5:00 am
    There are as many ways to roast a turkey as there are grandmothers to teach us their cooking secrets. Everyone seems to have their favorite method for turkey, and while we do not zealously advocate one over another, we are partial to the high-heat roasting method, which produces a crisp and brown exterior without cooking the bird so long it dries out. To ensure a moist bird, buy a kosher turkey, which has been salted to draw out the blood. Otherwise, use a brining technique to ensure a moist bird. Below is one of our favorite brine mixes, which you can use for any kind of meat. Fruit and…

  • Talkin’ Turkey

    info@culinarymedianetwork.com (Culinary Media Network)
    1 Nov 2009 | 5:00 am
    a test kitchen dossier I hate turkeys. If you stand in the meat section at the grocery store long enough, you start to get mad at turkeys. There’s turkey ham, turkey bologna, turkey pastrami. Someone needs to tell the turkey, man, just be yourself. -Mitch Hedberg Foodstuff: Turkey Etymology Europeans enjoyed the African Helmeted Guinea fowl, a bird that was imported from Madagascar by way of Turkey. Visitors to the New World encountered the bird we now know as the turkey, but mistakenly identified it with the helmeted guinea fowl that reached Europe in the hands of “Turkey traders,” and…

  • CHIC201: Wrapped Foods

    info@culinarymedianetwork.com (Culinary Media Network)
    31 Oct 2009 | 8:35 am
    CHIC201: Wrapped Foods This week, two of my best students join me to talk about tamales and pierogis. These are some of the best wrapped foods you can enjoy. Sergio and James bring a special perspective to talking about their respective foods. What are your favorite wrapped foods?
 
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    Rasa Malaysia: Easy Asian Recipes

  • Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang)

    Rasa Malaysia
    5 Nov 2009 | 11:37 am
    Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel “jealous” that she is constantly traveling and eating around Asia (she loves to shop, too!).  As a true Indonesian,... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

    Rasa Malaysia
    3 Nov 2009 | 3:30 pm
    When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It’s hard to decide which one is the most popular, but if you go to Penang, you won’t—and don’t want to—miss these three... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Marble Cake Recipe

    Rasa Malaysia
    1 Nov 2009 | 10:45 am
    Ever since I set eyes on Annie’s marble cake post, the image of her rich, buttery, chocolaty marble cake has made quite an impression on me. Annie is a superb baker and she once shared her aunt’s butter cake recipe with me that had me oooh and ahhh for the delicious great taste. I know... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Seaweed Salad

    Rasa Malaysia
    30 Oct 2009 | 10:46 am
    This is the first entry of Korean recipes on Rasa Malaysia—Korean seaweed salad. I love Korean food, but I don’t know how to make them, or shall I say, I haven’t acquired the skills to make Korean food yet. The many great Korean restaurants in SoCal doesn’t help; I am pampered... >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.

  • Mushroom Chicken (蘑菇鸡)

    Rasa Malaysia
    27 Oct 2009 | 5:31 pm
    As much as I love cooking, I don’t—and can’t—cook every day. If you are a home cook, I am sure you understand what I mean. Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank. You either feel like you run out of cooking [...] >> Continue to read the article, view food photography, and get the easy recipe at Rasa Malaysia.
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    101 Cookbooks

  • Autumn Potato Salad

    heidi@heidiswanson.com
    6 Nov 2009 | 4:55 pm
    I did that thing the other night, Halloween actually, where you're invited to a party and can't decide exactly what to bring. At first I said I'd bring a hearty salad of some sort, but as soon as I heard the word salad leave my mouth, ideas for savory tarts started flitting around my brain. And wow, is that a pâte sucrée tart shell in the freezer? Maybe I should make something with that. I also decided, right around the same time, that it would be a good idea to bake cookies for trick-or-treaters instead of handing out candy. It was looking at a long day in the the kitchen for sure. I got…

  • Broccoli Cheddar Soup

    heidi@heidiswanson.com
    1 Nov 2009 | 3:59 pm
    I'm going to argue that this is the type of soup that needs to be made to order. While many soups and stews get more complex and enticing after a day or so in the refrigerator, I don't find that to be true when it comes to soup of the broccoli variety. Am I alone here? Day-old broccoli soup always smells very strong (and not in a good way) and tastes overcooked, as if from a can. The good news is this version couldn't be simpler to make, and it's perfect for those times when I feel like I need something with a serious nutritional punch - say, the day after a sweet-packed Halloween. I give the…

  • Halloween Recipes

    heidi@heidiswanson.com
    29 Oct 2009 | 9:35 am
    I suspect that some of you might be on the lookout for a few Halloween recipes, or Halloween-inspired recipes might be a better way of phrasing it. There are a bunch hiding in the archives, so I thought I'd bump a handful back up to the top here. A few of my favorites include: Roasted Pumpkin Salad - A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities. Thai-spiced Pumpkin Soup - From deep in archives, this Thai-spiced Pumpkin Soup couldn't be easier…

  • Apple and Carrot Shortbread

    heidi@heidiswanson.com
    25 Oct 2009 | 11:01 pm
    I discovered a small pile of cookbooks the other night as I was cleaning out a bedside cabinet. I must have pushed the books behind closed doors, (and conveniently) out of sight, while tidying up the house at some point. There they've been, undisturbed, for many, many months. When they re-emerged, I felt as if I'd come across a brand new pile of books - a little dusty, but aside from that there they were ready to provide me a few hours of reading on a particularly stormy afternoon. I tagged a few things to try, but one recipe in particular jumped out at me, the Apple and Carrot Shortbread…

  • Tassajara Warm Red Cabbage Salad

    heidi@heidiswanson.com
    20 Oct 2009 | 11:20 pm
    The other day one of my neighbors asked me how often I cook. I think he was curious to know if I cook everyday. But, now that I think of it, I'm not actually sure what he was asking me - maybe there was a subtext to the question? I'm not sure. Anyhow, I told him I cook most days, and most of the meals most days. While this might have kicked off visions of elaborate brunch buffets, or of me standing over simmering pots of risotto stirring for hours on end, actually, it usually means I'm doing something simple like reheating a leftover pot of soup for lunch. Or pouring some muesli from a jar…
 
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    Chef Mark Tafoya: ReMARKable Palate

  • RP220: Innovative Japanese Cuisine

    remarkablepalate@gmail.com (Mark C. Tafoya)
    3 Nov 2009 | 10:34 pm
    ReMARKable Palate #220: Innovative Japanese Cuisine This week, I go from Maui to New York City as we speak with 2 restaurateurs about their modern Asian style eateries. First, I chat with Chef DK Kodama of Sansei and other restaurants all over the state of Hawaii about his modern Pacific Rim style cuisine, and his support for local farmers in the state of Hawaii. I then speak with James Du, co-owner of Akai Lounge on New York’s Upper West Side, which is doing it’s part to offer innovative sushi and interpretations of Japanese classics. Theme Song: “Go Fish”, by Big Money Grip,…

  • RP219: Food and Photography

    remarkablepalate@gmail.com (Mark C. Tafoya)
    28 Oct 2009 | 12:00 pm
    ReMARKable Palate #219: Food and Photography This week, I bring you special audio from the participants in my Brookyn Cookin’ food and photo workshop. You heard me talking about it the past months, well it finally took place this past weekend, with Chris Marquardt from Tips from the Top Floor co-teaching with me. We speak with the participants, and then afterwards I speak with my good friend and fellow food blogger Jaden Hair from www.SteamyKitchen.com about doing the food photography for her own cookbook. photo by Chris Marquardt. Theme Song: “Go Fish”, by Big Money Grip,…

  • Quick Bites Cotswolds: Stroud Brewery

    remarkablepalate@gmail.com (Mark C. Tafoya)
    23 Oct 2009 | 7:00 pm
    Jennifer and Chef Mark enjoy a tour of the Stroud Brewery in the Cotswolds. Greg and Ian show them how they make their small batch craft brew, and tell some stories of the historic location they’re in. A production of the Culinary Media Network. www.culinarymedianetwork.com

  • RP218: Stroud Brewery

    remarkablepalate@gmail.com (Mark C. Tafoya)
    20 Oct 2009 | 9:41 pm
    ReMARKable Palate #218: Stroud Brewery This week, it’s back to the Cotswolds region of England, where we recently had the pleasure of meeting Greg Pilley from the Stroud Brewery. The Stroud brewery is truly a local microbrew, making small batch craft beer in the village of Thrupp in Gloucestershire. Greg tells us about his unlikely path to running a brewery, and we also learn about why the spot in which they brew has a unique place in history. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media…

  • Gilded Fork Cookbook Winner Oct 19

    remarkablepalate@gmail.com (Mark C. Tafoya)
    19 Oct 2009 | 11:02 am
    After a few days at BlogWorld & New Media Expo in Las Vegas, we definitely came away inspired by old friends and new, re-energized by the strides they are making to enhance this lil’ experience we’re all having on the interwebs. Looks like we’re not alone. We had some great responses to this week’s giveaway about who inspires you most in new media, and the Gilded Fork Cookbook goes to… …Sean Park from Take Thou Food! (He’s also @TakeThouFood on Twitter.) Sean has been inspired by Ree Drummond from The Pioneer Woman, a site I recently discovered…
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    Culinary Media Network

  • CHIC202: The Buffalo Guys

    cpn@gildedfork.com (Culinary Media Network (TM))
    7 Nov 2009 | 10:40 am
    CHIC202: The Buffalo Guys Buffalo is one of the most flavorful and nutritious foods you can consume. I talk with Ken Klemm on what is great about buffalo. He’s one of the buffalo guys. He is very knowledgeable about everything buffalo. He’s a true Western gentlemen.

  • RP220: Innovative Japanese Cuisine

    cpn@gildedfork.com (Culinary Media Network (TM))
    3 Nov 2009 | 10:34 pm
    ReMARKable Palate #220: Innovative Japanese Cuisine This week, I go from Maui to New York City as we speak with 2 restaurateurs about their modern Asian style eateries. First, I chat with Chef DK Kodama of Sansei and other restaurants all over the state of Hawaii about his modern Pacific Rim style cuisine, and his support for local farmers in the state of Hawaii. I then speak with James Du, co-owner of Akai Lounge on New York’s Upper West Side, which is doing it’s part to offer innovative sushi and interpretations of Japanese classics. Theme Song: “Go Fish”, by Big Money Grip,…

  • Turkey Preparations

    cpn@gildedfork.com (Culinary Media Network (TM))
    2 Nov 2009 | 5:00 am
    There are as many ways to roast a turkey as there are grandmothers to teach us their cooking secrets. Everyone seems to have their favorite method for turkey, and while we do not zealously advocate one over another, we are partial to the high-heat roasting method, which produces a crisp and brown exterior without cooking the bird so long it dries out. To ensure a moist bird, buy a kosher turkey, which has been salted to draw out the blood. Otherwise, use a brining technique to ensure a moist bird. Below is one of our favorite brine mixes, which you can use for any kind of meat. Fruit and…

  • Talkin’ Turkey

    cpn@gildedfork.com (Culinary Media Network (TM))
    1 Nov 2009 | 5:00 am
    a test kitchen dossier I hate turkeys. If you stand in the meat section at the grocery store long enough, you start to get mad at turkeys. There’s turkey ham, turkey bologna, turkey pastrami. Someone needs to tell the turkey, man, just be yourself. -Mitch Hedberg Foodstuff: Turkey Etymology Europeans enjoyed the African Helmeted Guinea fowl, a bird that was imported from Madagascar by way of Turkey. Visitors to the New World encountered the bird we now know as the turkey, but mistakenly identified it with the helmeted guinea fowl that reached Europe in the hands of “Turkey traders,” and…

  • CHIC201: Wrapped Foods

    cpn@gildedfork.com (Culinary Media Network (TM))
    31 Oct 2009 | 8:35 am
    CHIC201: Wrapped Foods This week, two of my best students join me to talk about tamales and pierogis. These are some of the best wrapped foods you can enjoy. Sergio and James bring a special perspective to talking about their respective foods. What are your favorite wrapped foods?
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    Alice Q. Foodie

  • Koffi Coffee - Palm Springs

    Alice Q. Foodie
    5 Nov 2009 | 8:17 am
    Seeing this fabulous Design Sponge city guide for Palm Springs the other day reminded me that I have been meaning to tell you about Koffi in Palm Springs for a while now.My job takes me out to the desert a few times a year for early morning court appearances. Whenever I have the time, I turn it into a little mini vacation - spending the night before and cruising through Palm Springs for a quick peek through the some of the best thrift and vintage stores to be found. I'm not one of those people who would NEVER go to a Starbucks, but I do like to frequent the local joints when I can, and Koffi…

  • So Much Good Stuff...Upcoming Events in San Diego

    Alice Q. Foodie
    29 Oct 2009 | 2:27 pm
    This has kind of turned into San Diego week over here, but I guess that's ok since I haven't been posting much about the local scene just lately. Over the next several weeks, we have a number of culinary events coming up in San Diego that I thought you might like to know about. This Sunday is Celebrate the Craft at the Torrey Pines Lodge (pictured above), where local chefs team up with local food producers to create dishes showcasing the best of San Diego's bounty. Last year's event was phenomenal, despite the drizzling rain. We're also coming up on San Diego Beer Week, offering a stupendous…

  • Joey's Smokin BBQ - Downtown San Diego

    Alice Q. Foodie
    27 Oct 2009 | 6:30 am
    I think most people, if you ask them, would say they like barbecue. Within that group though, there seem to be two types - those who are passionate about it, and those who just like it. Those who just like it won't notice whether the meat was sauced after cooking, whether there's a smoke ring on the brisket, or if the ribs are truly falling off the bone - if it tastes good, that's enough for them.The passionate ones are adamant. The meat must be smoked. If not, it's just grilled. But pit smokers create a lot of air pollution and risk drawing the ire of not only the neighbors but the Air…

  • Tortilleria Salsa Market - El Cajon

    Alice Q. Foodie
    26 Oct 2009 | 7:30 am
    Throughout the many years I've lived in San Diego, it seems I've moved steadily to the East. I lived in adorable bachelorette apartments in Bankers Hill and Mission Hills, and little houses in Normal Heights and Kensington, and now I've finally settled in the East County - Mt. Helix to be exact.Though the area has definitely grown on me, it's a tough place for a foodie to call home. I thought I had done a pretty good job of scouting out the gems, but I was delighted to find a new one in El Cajon recently on a recommendation from my good friend and Jora. A small Mexican grocery store and…

  • The Neon Sign Boneyard and Luv It Frozen Custard - Las Vegas

    Alice Q. Foodie
    19 Oct 2009 | 6:45 pm
    On this trip to Vegas, I had something I've never had before...A ride.Usually I'm stuck with the places I can walk or cab to along the Strip - but this time I had a chance to get out of town. Not very far out of town, but still. On one of his recent trips, James connected with Tracy, a friend of a friend with a kick ass Mini Cooper convertible. It really doesn't get much better than that for tooling around Vegas.I'd read about the neon sign graveyard, and Tracy was game for the trip - but I wasn't sure how to go about visiting. After a little research, I discovered that they have a website,…
 
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    Simply Recipes

  • Brussels Sprouts with Black Bean Garlic Sauce

    6 Nov 2009 | 1:22 pm
    Please welcome guest author Garrett McCord of Vanilla Garlic as he shares one of his favorite quick and easy brussels sprouts recipes. ~Elise "It's funky. Abrasive. It's not afraid to get in your face and call your mama ugly." That's how black bean garlic sauce was first described to me. I was one of the RA's in the dorms way-back-when in college and some of my freshmen residents was teaching me how to use a wok. She tossed the sauce in with some cooked chicken and greens and as the steam and smoke rose the air became salty and pungent. The aroma was so thick you could suck it in and roll it…

  • Pasta with Cauliflower

    4 Nov 2009 | 11:11 am
    Okay, so I'm weird. I'm one of those people to whom you can say "cauliflower" and "anchovies" and I'll start salivating. I'll take cauliflower any which way (though IMHO roasted is best) and anchovies? Well anchovies are one childhood prejudice ("hold the anchovies!") I've happily outgrown. (Thankfully, along with my childhood anti-opera and country music sentiments, too. What is it with kids not liking things before they've ever tried them?) No, the anchovies will not make this dish taste like fish, they will however give it an indescribable savoriness (umami) that will make you want to eat…

  • Scrambled Eggs with Tomatillos

    3 Nov 2009 | 3:38 pm
    Every few days, for the last month, I've gone out to my garden in the morning and gathered enough tomatillos to cook up with some eggs for breakfast. Here it is November, and the leaves are all turning, but we're in Northern California and we still have yet to get a frost, so the tomatillos are still growing, albeit more slowly. We grew up with my mother making huevos a la Mexicana, or scrambled eggs cooked in a tomato and jalapeno salsa. This recipe is a salsa verde version of my mom's huevos. Add some chorizo and you'll have a Mexican version of Green Eggs and Ham! Yes, the eggs are green,…

  • Cranberry Applesauce

    31 Oct 2009 | 8:52 pm
    Every fall we await the arrival of fresh cranberries in the grocery aisles. "Have you seen them yet?" "Are they in?" We compare notes for cranberry sightings at the local stores. When the cranberries do finally come in, we load up, so we have plenty of frozen cranberries to last us the year. Then we start cooking with them. Cranberry relish, cranberry sorbet, even cranberry salsa. We even have three different recipes for apple cranberry pie. One of my father's favorite things to make is applesauce with cranberries added in for tartness, flavor, and color. We'll eat it for breakfast, as a side…

  • Marc's Cashew Chicken

    29 Oct 2009 | 1:46 am
    Updated. Originally posted in 2006. This cashew chicken recipe is one of my favorites on the site, and not just because it hails from my friend Marc Canter who I don't see nearly enough. I first posted it several years ago after a raucous and memorable dinner that Marc prepared, accompanied by his wife Lisa and their kids Mimi and Lucy (any dinner with little kids tends to be raucous and memorable, don't you agree?) Marc had been serenading me with stories of his famous cashew chicken, his trademark dish, tested and perfected over decades of crashing at the homes of old and new friends in…
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    digg.com: Stories / Food & Drink / Popular

  • The 10 Most Beloved and Unhealthy Gaming Snacks

    7 Nov 2009 | 2:50 am
    You're having people over for a night of dungeon running, or maybe you are having no people over and playing your friends online with some Left 4 Dead. Either way, you are going to need to eat something during this lengthy gaming session, preferably something you can grasp without one hand without looking.

  • 5 American Fast Food Items You Can't Get in America

    6 Nov 2009 | 11:20 pm
    Pizza Hut pork stew? While America may be known around the world as a fast food paradise, there are actually some menu items you can't get stateside. Here are our Top 5 oddities from abroad.

  • Weight of the World (INFOGRAPHIC)

    6 Nov 2009 | 6:30 pm
    The types of foods and the amount of daily calories an adult chooses to consume can have a significant impact on their health, as you can see by the distribution of calories in diets around the world.

  • Scientists perform sex change operation on papaya

    5 Nov 2009 | 9:30 pm
    Papayas already come in three sexual varieties: male, female and hermaphrodite, but it is only the hermaphrodite varieties which produce the succulent fruit that is sold commercially.

  • How to Open a Wine Bottle Without a Corkscrew

    5 Nov 2009 | 4:50 pm
    This how-to video is very helpful, but in proper society, one never opens a bottle of red wine with any shoe less formal than a wingtip.
 
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    Simply Stated

  • Real Simple Best Recipes Cookbook Giveaway

    kathleenharris
    30 Oct 2009 | 9:00 am
    Calling all Real Simple recipe lovers: We just released a beautiful new cookbook of favorite easy, delicious meals (check out 10 featured recipes from the book). Update: Thanks so much for your excitement about the cookbook! We had an overwhelming response. The first 25 respondents have been emailed. We will try to get a few more copies to give away. Stay tuned. Here's the even more exciting news: The first 25 people to reply to this post will receive a free copy of Real Simple Best Recipes: Easy Delicious, Meals. We will contact the winners using the email address you used to comment.

  • The Best College Food

    kathleenharris
    12 Oct 2009 | 1:35 pm
    Do you have fond memories of your college dining hall? What I remember most from my first meal at Northwestern was the cereal bar. I'm a total cereal junkie and loved having the freedom to create my own bowl of Cap'n Crunch, Lucky Charms, and granola (to be healthy, of course)...for dinner. Other than that, I don't particularly remember being wowed over by gourmet catering. But then again, things always improve after you graduate...or at least it always seems like that. Still, Northwestern didn't make The Daily Beast's list of the country's top 15…

  • The Cookie Recipe that Caused Quite a Commotion

    kathleenharris
    9 Oct 2009 | 11:15 am
    I recently asked our Facebook fans to share their favorite Real Simple cookie recipe. However, the conversation took quite an interesting turn. Hillary D., the first respondent, shared her cookie secret: "Cake mix of choice...half can of sweetened condensed milk, three eggs and Voila! The perfect cookie dough!" This simple recipe quickly elicited an amazing response: some questions (Can you roll them? What temperature do you cook them at?) and others spouted pure praise ("Hillary D. for president!"). Check out the entire discussion on Facebook. To answer the call of…

  • Dining With the Stars

    lygeia_grace
    8 Oct 2009 | 5:33 am
    A few nights ago I went to dinner with a friend at an Italian restaurant I had been long looking forward to trying. Just after we ordered, Steve Martin, Martin Short, and Lorne Michaels (of Saturday Night Live fame) sat down at the table next to us. It was one of those moments when even blasé New Yorkers take pause. And because my friend and I are far from blasé, it took us a few minutes to regain our composure. Okay, it took us the better part of the night. What finally got us back on track was the arrival of our entrees. My friend had ordered Cacio e Pepe, a classic pasta dish made with…

  • Saying Good-Bye to Gourmet Magazine

    kathleenharris
    7 Oct 2009 | 11:48 am
    It's been a sad week for the magazine industry. As you may have heard, Gourmet magazine has closed. It seems that the two salvations may be the TV show and the cookbooks (thank heavens). The Gourmet Cookbook is one of the 4 cookbooks I actually keep in the kitchen. I love it, especially the Hors d'Oeuvres and First Courses chapter. I have make quite a few dips, spreads, and lite bites in my time (try the roasted red pepper and eggplant dip recipe).  Gourmet's longtime editor Ruth Reichl has been responding to the outpour of…
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    Food & Wine: Articles

  • Chicago

    6 Nov 2009 | 1:13 pm
    Restaurants Lula Café For 10 years, this funky local favorite has been a leader in Chicago's artisanal, Slow Food movement: Pastas are hand-cut, the pantry is full of house-preserved berries and house-pickled vegetables and nearly every farmer within 100 miles plays a part in creating dishes. Brunch is arguably the best in town, anchored by a vegetable strata (dish of layered ingredients) that changes weekly. We loved: House-smoked duck breast with grilled apples and honey. L20 …

  • Working with Celery Root

    2 Nov 2009 | 9:14 am
    1. Quarter the root On a work surface, using a heavy chef's knife, cut the ungainly celery root in half and then into quarters or even smaller pieces so it's easy to handle. 2. Peel the pieces Using a paring knife, peel the pieces of celery root down to the creamy white flesh. You want to remove all the rough, brownish skin and rootlets. 3. Julienne the flesh Using a mandoline or a box grater, cut the peeled celery root pieces into fine julienne strips. Transfer the julienne to a …

  • Tips for Making a Puff-Pastry Shell

    2 Nov 2009 | 8:53 am
    Fold In the Edges To create the sides for the tart shell, fold in the chilled dough neatly, then press it firmly to seal. The sides will puff up when baked, creating a rim to hold in the filling. Trim Off the Folds To ensure that the rim rises nicely, use a very sharp knife or pastry cutter and firm pressure to trim the edges slightly. If the layers twist as they're cut, the rim won't rise evenly. Prick the Bottom To prevent the bottom of the tart shell from rising, prick it all over …

  • Pairing of the Day

    2 Nov 2009 | 8:23 am
    November 6, 2009 — Cornish Hens with Plum-and-Leek Stuffing and Celery Root Pairing: A Rhône red. Try the 2003 Chateau Redortier Gigondas or 2008 Domaine la Garrigue Côtes-du-Rhône Cuvée Romaine. November 5, 2009 — Spaghetti Squash Salad with Pine Nuts and Tarragon Pairing: A Vinho Verde. Try the 2008 Quinta da Aveleda or 2009 Gazela. November 4, 2009 — Pan-Seared Black Sea Bass with Endives and Grapes Pairing: A minerally white or a light-bodied red. …

  • Recipe of the Day

    30 Oct 2009 | 3:26 pm
    Sign up for the Dish, F&W's free twice-weekly newsletter, for our 2009 weekly meal planner. E-mail: November Week: November 21-28, 2009 --> Friday— Turkey Breast with Ginger-Scallion Sauce EF46D232-FF94-4B67-A6FCD2F4A8ECADCF --> Thursday— Herb-Roasted Turkey with Maple Gravy 50B5A5A1-15E4-4175-B311C7FCDACD9240 --> Wednesday— Cavatelli with Spicy Winter Squash 2CE730F0-202D-4BFF-928F73A0125EB3F5 --> Tuesday— Spinach and Pepper-Jack Pizza …
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    Portland food and drink

  • It’s Time to Pick the Best!

    Food Dude
    2 Nov 2009 | 10:14 pm
    I get an email along these lines every few days. ” I am hoping you can recommend restaurants for me to go to. I am very open about cuisine, price, atmosphere…I just want to eat good food!” Rather than send my regular list, I thought I’d work with you all to come up with our own list. We’ll start with “expensive” and “very-expensive” choices, and we’ll drop down a price tier every week until we have a good list of recommendations. I will qualify this price range as one where the average price of mains on the menu is $20 – $30,…

  • What? More News!

    Food Dude
    29 Oct 2009 | 10:58 pm
    It’s true, as often happens, I get deluged with new tips every time I post a roundup. Here we go: YamYam’s restaurant in N Portland was being used as a front to launder money from a Crips gang cocaine deals. As someone said on Twitter, no wonder there was a line to get in! Not a line I’d want to get into myself. Nope. Something tells me their business may drop now. Pine State Biscuits will open a second location at 22nd and Alberta, across from Cia Vito in the old office space. Done deal. Rumor: Kincaids, downtown on 121 SW 3rd Ave has closed, but will reopen as – wait…

  • Food News for 10-26-09

    Food Dude
    26 Oct 2009 | 12:47 pm
    There hasn’t been much going on lately, so there haven’t been many news posts. I still collect lots of tidbits though, so thought I’d clear them out today. The building that houses Sel Gris restaurant had a fire, specifically at Barefoot Sage. Early reports said they would be open later this week, but damage was worse than first expected. From their website: We regret to inform you that Sel Gris is currently closed due to a rooftop fire that swept through the building we occupy. We are diligently working to reopen our doors on Monday, November 30th and wish for you to join…

  • Nel Centro

    Food Dude
    15 Oct 2009 | 2:39 pm
    View into Nel Centro Bar ©2009 John Anthony Rizzo On a cool evening a few months ago, I sat with friends on the patio at Nel Centro. Three fire pits allowed heat to drift across our table. The flames, reflected in window after window of the hotel, were sometimes three layers deep. Sheltered from the transit mall, it was a little oasis. Vines climbed nearby walls, the background music was perfect, and the chairs were comfortable. The modern lines of the Hotel Moderna carried over wonderfully, but the space was still warm and inviting. It’s a great place to spend time, possibly the nicest…

  • Hot Pot City

    Cuisine Bonne Femme
    12 Oct 2009 | 11:00 am
    [Updated 10/10/09 - Hot Pot City continues to give the same level of quality and service as we discussed in the original review we did here in 2007. However, the restaurant seems to have been "discovered". There are often long waits, especially for counter seating and during prime lunch hours (12-1:30pm). Weekends often fare a bit better. Service can be brisk or completely overwhelmed. You've been warned. Going at off hours seems to help.] Welcome to cold season in Portland. Counter It seems we each have our own special medicine for cold days, possibly a certain drink, soup, or stew that we…
 
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    An Obsession with Food

  • Cross Post: Well, Which Is It?

    Derrick
    3 Nov 2009 | 7:52 am
    Melissa suggested I re-post this after its arrival on OWEE, even though the post is less about Julia Child and more about odd discrepancies among her biographers. The other day, I spent some time at the library, researching a particular aspect of Julia Child's career. I had an idea for a piece — which may or may not work out — and I needed to do some initial investigation. Reading through a number of her biographies, side by side, I was struck by the inconsistencies among them. For instance, Laura Shapiro's slim book Julia Child says that Mastering the Art of French Cooking only…

  • The Mechanics of Terroir, AoE 82

    Derrick
    31 Oct 2009 | 9:26 am
    I have a piece in the upcoming Art of Eating about the science behind terroir. I skipped past the vague hand-waviness of winemakers and marketing and went straight to the scientific papers that have been written on the subject to try and answer the question: How exactly does terroir feature X translate into wine feature Y? I spent a lot of time at the UC Berkeley library reading through articles from the Journal of Agricultural and Food Chemistry, the American Journal of Enology and Viticulture, and many others. And then I translated the scientific results into English. You can think of it as…

  • Mise En Place 1.1

    Derrick
    22 Oct 2009 | 7:24 am
    I'll revert back to food posts again soon, I promise. I'm pleased to announce that Mise En Place 1.1 is out on the App Store. If you've already bought a copy of Mise En Place 1.0, the update should appear in your App Store application. If you haven't bought a copy, now would be a good time, since 1.1 adds some nice features and fixes a few 1.0 bugs. Mise En Place 1.1 adds the ability to "favorite" a dish. Take an existing dish, tap on the star icon, and it will become a favorite. Then, when you want to make it again, tap Copy from Favorite when you create a dish, choose the favorite, pick a…

  • Mise En Place Lite

    Derrick
    7 Oct 2009 | 7:06 am
    Mise En Place is now back to its normal price of $2.99. However, some of you have asked about a "Lite" version, and I'm happy to announce that I've released Mise En Place Lite. This version will only allow you to enter three dishes. That way, you can give it a whirl and, if you think it will work for you, you can buy the full version. As further incentive to download the full version, Lite versions will always trail their full kindred by at least a week.

  • Mise En Place 1.0: Meal Planning for the iPhone

    Derrick
    30 Sep 2009 | 10:31 am
    Downloading is working again! Please let me know if you have problems: You all have (unfortunately) been great bellwethers for these issues. As a thanks to everyone for your patience, I'm extending the introductory price of $1.99 to go through Monday, October 5. It's a different problem now, at least, but there is once again a problem downloading the app. I have contacted support at Apple and will work to resolve this problem. And, yes, this is frustrating, but I appreciate you all hanging in there. I'm pleased to announce the release of Mise En Place 1.0, an iPhone/iPod Touch application I…
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    thefoodtimes

  • Palm oil group rebuked for failing to include GHG standards in criteria

    6 Nov 2009 | 1:36 pm
    Palm oil group, at meeting, chooses not to include greenhouse gas emissions standards in criteria for 'sustainable' palm oil, but agrees on emissions from fertilizer use, fuel use, mill wastes, maintenance of water level in plantations on peat. Among 389 members are Unilever, Nestle, Conservation International, WWF. Environmental group publishes list of loopholes in accord; another calls it 'greenwash.' And: Palm oil, used in margarine, shortening, baked goods, candies, is high in saturated fat and promotes heart disease, research shows (click 'See also). (By Pete Browne, The New York Times,…

  • Lobbyists fight soda tax as health care reform funding source

    6 Nov 2009 | 10:22 am
    During the first nine months of 2009, soda makers, supermarket companies, agriculture, fast-food business spent more than $24 million lobbying Congress on issue of tax on sweetened beverages plus other legislative and regulatory issues, reports show. Coalition fears what could be movement to raise money for health care reform by taxing sweetened beverages. Farm-dominated Senate Finance Committee sympathetic to food industry; Max Baucus hails from Montana, large producer of sugar beets; Iowa, home state of Chuck Grassley, is nation's largest producer of corn. (By Christine Spolar and Joseph…

  • Gardeners, small-scale farmers find flavor, favor in garlic

    6 Nov 2009 | 9:29 am
    As supermarket garlic becomes product of China, small-scale American farmers seize the moment to market garlic as regional, seasonal commodity, playing to public's hunger for sustainable and locally grown produce. Gardeners, too, find flavor in home-grown varieties - the hardneck German White, Rocambole. And: Planting, growing and harvesting garlic (click 'See also'). (By Virginia A. Smith, The Philadelphia Inquirer, 2009-11-06)

  • Opinion: Hunger, not health-care reform, is true 'fiscal child abuse'

    6 Nov 2009 | 7:34 am
    Nearly half - 49.2 percent - of all American children get food stamps at some point; in African-American families, number is a stunning 90 percent. 'Safety net' that should have been ready to catch hungry children is weak, under stress from decades of cuts. In recession, some Americans who complained about paying taxes to help poor will find themselves needing food stamps. What will convince us to rebuild safety net? When ideologues tag as 'fiscal child abuse' the stimulus package or health-care reform, we have to ask: What do you call the fact that kids are going hungry today?(The editors,…

  • Jobless rate now 10.2 percent, under-employed reaches 17.5 percent

    6 Nov 2009 | 7:21 am
    Nation's jobless rate rises to 10.2 percent in October, highest since April 1983. Feds' broader measure of unemployment rose to 17.5 percent. That gauge of labor under-use, known as 'U-6' for its Labor Department classification, accounts for people who have stopped looking for work or who can't find full-time jobs. And: To be eligible for food stamps, household income must be below 130 percent of official poverty line - annual take-home pay of $22,000 for a family of four - with assets under $2,000 (click 'See also').(By Sudeep Reddy and Phil Izzo, The Wall Street Journal. (may require…
 
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    Cooking with Friends Blog

  • A Cooking Invitation

    kleiber@shannonhenry.com
    5 Nov 2009 | 9:36 am
    Sometimes a cooking invitation comes through a phone call or evite, other times a friend might just drop by or ask “have you ever made...?”

  • Root Soup

    kleiber@shannonhenry.com
    2 Nov 2009 | 9:00 am
    Diced vegetables were already sizzling in olive oil as I walked into Debbie’s.  I peered in and saw onions, carrots, parsnips, sweet potatoes and squash filling about a third of the pot. 

  • Halloween Treats

    kleiber@shannonhenry.com
    29 Oct 2009 | 10:15 am
    We’re now entering the October candy vortex, where my kids wake up asking for chocolate and sugar seems to seep through the doorjambs and under the windows. 

  • The Need to Knead

    kleiber@shannonhenry.com
    26 Oct 2009 | 9:34 am
    My friend Jackie called me the other morning to tell me about the dough she had made for some “No Knead” bread. She couldn’t contain her excitement! As her cooking friend,

  • Chicken Soup in the Freezer

    kleiber@shannonhenry.com
    22 Oct 2009 | 11:57 am
    Having homemade chicken soup in my freezer makes me inordinately happy. It’s like money in the bank, gas in the car, and being in the middle of a good book.
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    Start Cooking video

  • Sweet and Sour Meatballs

    2 Nov 2009 | 3:00 am
    Recipe: Sweet and Sour Meatballs serves 10 1/2 cup of minced onions 1 pound of ground veal 1 pound of ground pork 1 cup of seasoned, dry bread crumbs 2 eggs 2 teaspoons of salt 2 tablespoons of butter 2 tablespoons of olive oil SAUCE2 Tablespoons of butter, meltedOne 10-12 ounce jar of apricot jam1/2 cup of barbeque saucePreheat Oven to 350.Mix together the veal, pork, bread crumbs, eggs, minced onion, and salt.Form into 1 inch balls.Melt butter and oil in a fry pan and brown meatballs.In a large bowl, mix together melted butter, apricot jam and barbeque sauce. Add the browned meatballs and…

  • Chicken Fajitas

    19 Oct 2009 | 3:00 am
    Recipe: Chicken Fajitas serves 4 1 pound of chicken breasts - boneless1 lime 2 teaspoons of sugar 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1 teaspoon of oregano 1/2 teaspoon of cumin 1/2 teaspoon of red pepper flakes 1 medium onion sliced3 medium bell peppers - sliced 1/4 teaspoon of salt 1/8 teaspoon of black pepper 1 tablespoon of olive oil 8 flour tortillas - warmed Slice chicken into thin strips approximately 3 inches long and set them in a flat glass baking dish.Squeeze the juice from one lime on top of the chicken.Mix together sugar, garlic powder, onion powder,…

  • Butternut Squash Soup

    5 Oct 2009 | 3:00 am
    Recipe: Butternut Squash Soup serves 4 3 1/4 pounds of butternut squash - peeled and cut into chunks1 large onion - chopped2 cloves of garlic - chopped3 tablespoons of butter 1 teaspoon of cinnamon 3 1/2 cups of chicken stock (or vegetable stock)2 tablespoons of maple syrup 1/4 teaspoon of salt 1/4 teaspoon of black pepper In a large pot melt the butter on medium temperature and add the onions. Cook the onions for about 5 minutes. Stir in the garlic and the cinnamon and cook for another 30 seconds. Add the squash and cover with 3-4 cups of stockBring pot to a boil then turn down the heat and…

  • Apple Crisp

    21 Sep 2009 | 3:00 am
    Recipe: Apple crisp serves 6 1 cup of flour 1 cup of sugar 1/2 teaspoon of salt 1 teaspoon of ground cinnamon 1/3 teaspoon of ground nutmeg 10 tablespoons of butter 6 large apples Preheat oven to 375 degrees.Blend together with a pastry blender or two kitchen knives the flour, sugar salt cinnamon, nutmeg, and butter. Set aside.Peel, core, and slice the apples. Put apples in 10-inch baking dish. Cover with flour mixture. Set baking dish on a baking sheet with sides.Bake 50-55 minutes or until apples are soft and the juices bubbly.

  • Grilled Chicken - Indoors!

    7 Sep 2009 | 3:00 am
    Recipe: Grilled Chicken - Indoors! serves 4 4 boneless chicken breasts (5-6 ounces each) 3/4 teaspoon of salt 1 tablespoon of brown sugar (or white sugar) 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder In a small bowl mix together the salt, sugar, garlic powder, and onion powder.Rub the spice mixture over both sides of the chicken.Add chicken to preheated grill pan and cook on each side 4-5 minutes depending on the thickness of the chicken.Makes 4 servings
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    Start Cooking blog

  • How to: Squash

    5 Nov 2009 | 3:00 am
    Can you spot the buttercup squash? If not, read on!As autumn arrives, grocery stores and markets fill up with winter squash in all shapes and sizes. Acorn, butternut, buttercup, spaghetti … which one is which? And what do you do with them? This post will introduce you to some of the more popular members of the gourd family. Even if you don’t end up cooking with them, you can use them as seasonal decorations!How to Choose SquashWinter squash have tough, inedible skins. When buying winter squash, look for ones that are heavy and have smooth, un-dented skins with the stems still on.

  • 9 Healthy Halloween Treats

    29 Oct 2009 | 4:00 am
    It was still summer when giant bags of Halloween candy started appearing on store shelves. Then, the bakeries and cafes upped the ante, pushing the fluorescent-orange-frosted cupcakes and cookies. You're conflicted: the adult in you hates Halloween hype, but the 10-year-old still salivates at the sight of all that sweet stuff. The good news is that you and your kids can enjoy plenty of Halloween goodies without going into sugar shock. Here are some ideas for Halloween treats with a healthy twist.Veggie madness: Adam at Men in Aprons did a great job creating a Haunted Forest Platter: its got…

  • How to: Potatoes

    26 Oct 2009 | 4:00 am
    There is an incredible variety of potatoes from around the world – literally thousands of them.  Different varieties of potatoes vary in texture.  They can be starchy, waxy, or somewhere in-between.  Some potatoes are great for mashing while others work best if baked or roasted.  At the grocery store there are usually signs above the potatoes that will tell you which ones are great for baking versus which ones are better for mashing.  Some potatoes are described as "all-purpose" which means you can cook them any way you want.What’s common to all potatoes…

  • Stuffed Peppers

    22 Oct 2009 | 4:00 am
    Stuffed peppers are great (and easy) to make for a family meal or casual get-together. My filling for stuffed pepper starts with two simple ingredients – cooked rice and browned ground beef.You can use leftover cooked rice (from Chinese take-out?) or make your own. Get the rice started first as it usually takes about 20 minutes to cook. Check out my video on “How to Cook White Rice” for a quick review.Cleaning the PeppersWhile the rice is cooking, get the peppers washed and remove the stem and seeds. Any color bell pepper will do. But remember, the red ones are the…

  • Pumpkin Pie for Beginners

    15 Oct 2009 | 4:00 am
    Store-bought pie crusts are great for someone just learning how to cook. Making your own pastry can be challenging for a beginner cook. For this Pumpkin Pie recipe, you can just purchase a ready-made pastry crust from your grocer’s freezer. Do not defrost the pie crust. We are going to make the pumpkin filling and pour it right into the frozen crust.The pumpkins shown above are part of my centerpiece arrangement. The pie is actually made with pumpkin from a can.For the filling you will need:1 15-oz can of pumpkin1 14-oz can of sweetened condensed milk2 eggs3 teaspoons of Pumpkin pie…
 
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    Spices of Life: A Video Blog about Food, Health, Lifestyle and Travel. We Educate and Entertain.

  • Morimoto: Samurai or Chef? Pt. II

    averagedave
    27 Oct 2009 | 2:44 pm
    Watch the Video 4:58 YouTube According to Food Network Iron Chef Masaharu Morimoto, his custom-made knives are the most personal tools in his kitchen. And as you can see in the video, they are VERY special. Morimoto says that the knives are the ideal thickness, length, and heaviness for the way he works. He feels especially close to them because they act as an extension of his arm in much the same way Tiger Wood’s uses his golf clubs to play his best game. “Without a knife that I have complete control of,” he says, “there is a disconnect between the arm and the action. If…

  • Masaharu Morimoto’s Curried Mushroom Salad

    nina
    27 Oct 2009 | 6:50 am
    Masaharu Morimoto’s Curried Mushroom Salad from Morimoto: The New Art of Japanese Cooking Curried Mushroom Salad Serves 4 3 Tablespoons unsalted butter 1 shallot, minced 1 garlic clove, smashed ¾ pound mixed fresh mushrooms (matsutake, shiitake, oyster, enoki or any other), diced 1 cup steamed white rice 2 tablespoons dry white wine 2 tablespoons dry white wine 2 tablespoons Madras curry powder Salt and freshly ground black pepper 1 Belgian endive, separated into leaves 2 tablespoons minced chives, for garnish In a large sauté pan or skillet, melt the butter over medium-high heat. Add the…

  • Morimoto: Samurai or Chef? Pt. I

    averagedave
    13 Oct 2009 | 6:43 pm
    Watch the Video 2:16 YouTube For Chef Masaharu Morimoto, “cutting boards and knives are sacred.” As a cook, I have been impressed with the importance of cleavers and knives, but never on the level as this Japanese chef. When I first met Morimoto two years ago, he was on a book tour, traveling to Boston. The airline had somehow misplaced his luggage with his magical knives inside. He couldn’t eat or sleep until they were found. Soon, apparently, you will be able to buy knives like the ones he uses through the website, www.chefmorimoto.com. According to Morimoto, his knives are…

  • Spicy Garlic Soba With Mushrooms And Greens

    Carolyn
    12 Oct 2009 | 2:38 pm
    Versatile Noodles six to eight servings Nutty Japanese soba, or buckwheat, noodles are extremely versatile. They can be served cold or hot in soups and stir-fried dishes. Here, soba noodles are mixed with wild mushrooms, Chinese garlic chives, and bok choy. Serve this as a light lunch or dinner, or as a vegetable or staple side dish. ½ pound shiitake mushrooms, rinsed and drained ½ pound cremini mushrooms, minced and drained 1 pound bok choy or baby Chinese cabbage, stem ends trimmed ½ pound soba noodles 2½ tablespoons canola or virgin olive oil 3½ cups garlic chives cut into 1-inch…

  • Best Recipe Ever: Moon Cakes

    averagedave
    29 Sep 2009 | 7:56 pm
    Watch the Video 4:34 YouTube The Harvest Moon Festival and Moon Cakes are very special to me. First of all, it was one of the first foods I tasted many years ago when I went to live in Taiwan. If you happen to go to Chinatown, you will see the Chinese bakery shelves are filled with numerous varieties, each one with a different filling. The Chinese like their moon cakes stuffed with red bean paste, lotus seed paste, and dried fruits and occasionally garnished with a salty duck egg yolk. Sound appetizing? They can be cloying and not as appealing to the western palate. I learned a wonderful…
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    the ramen blog & other goodies!

  • love is…

    edjusted
    26 Oct 2009 | 7:06 pm
    …my wife! Now, now…settle down! Ramen comes second! Imagine my surprise when I came home from work and saw what my wife bought for me. Thanks, sweetie! Tags: ramen tidbits

  • ramen rating: chibaki chuukasoba

    edjusted
    24 Oct 2009 | 10:53 pm
    If you’re in Torrance this weekend, you can stop by Mitsuwa to try the real Chibakiya ramen. The rest of us can settle for the bowl ramen version of their chuukasoba. Seems like a poor substitute, doesn’t it? We’ll see… The bowl ramen comes with a packet of oil, a piece of nori, and possibly the biggest pack of soup flavor I’ve ever seen for a instant ramen. The ramen also comes with a few pieces of menma and green onions. The soup has a mellow shoyu and fish flavor. It’s decent for a bowl ramen but not particularly exciting. The noodles, however, were a…

  • ramen rating: gomaichi ramen

    edjusted
    24 Oct 2009 | 10:21 pm
    If you have a hankering for “the best ramen in Hawaii,” according to Honolulu magazine, you have one more day to head down to Mitsuwa to try Gomaichi Ramen. While the Gomaichi stand was offering three different types of ramen, I chose the specialty they’re known for: the Tantan ramen. Gomaichi’s tan tantan men comes with a thin layer of chili oil, giving it a bright orangish-red hue which makes it look spicier than it actually is. The soup was very rich and nutty. The chili oil added a nice touch of spiciness but didn’t overwhelm the flavor. It’s a very…

  • mitsuwa fall gourmet food fair

    edjusted
    20 Oct 2009 | 8:16 pm
    I’m sick so I’m literally copying-n-pasting this from Mitsuwa’s web site. Sorry for plagiarizing. And remember to wash your hands, kids! Cough…cough…thud… First of all, an in dispensable master of our event, “Shina Soba” of “Chibakiya Ramen”. The secret of soup “light yet rich” is a blend of chicken, pork bone, and seafood. The thin curly noodle topped with a soft-boiled egg, and other all ingredients are chef-d’oeuvre of his 20 years career. It is definitely authentic and excellent. 10/22(Thu) – 25(Sun) Torrance Store 10/29(Thu) –…

  • ramen rating: nissin gotochi hokkaido kegani

    edjusted
    10 Oct 2009 | 8:41 pm
    “Nissin gotochi Hokkaido kegani instant ramen.” This may be the first time the name of the instant ramen is longer than the review…almost… So we’ve got fancy packaging? Check. Promises of Hokkaido miso seafood goodness? Check. The reality? Well…not quite. The soup has a pleasantly light miso smell and taste, but there isn’t much of a detectable seafood flavor. The noodles are typical for Nissin’s instant ramen and actually detracts from the soup. I would like this better as just a light miso soup instead of instant ramen! Overall, it’s a…
 
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    Once upon a feast

  • Presto Pasta Night Roundup #138

    Ruth Daniels
    6 Nov 2009 | 3:24 am
    It is Friday and time for Presto Pasta Night Roundup #138. Although there aren't very many entries this week, each one is wonderful. So thanks all of you for sharing your pastas with the rest of us.And since Winter has arrived early here in Halifax...this is our first snowstorm of the season at 6:45 A.M....check out how dark it is...SIGH.Oh well, on to better things...like our pastas for the week...Abby of Eat The Right Stuff, sure knows the way to my heart. Her Spaghetti with Cavolo Nero & Pancetta have already graced my table (one great thing about hosting is that you get to try out the…

  • Pasta or Lentils...How About Both

    Ruth Daniels
    5 Nov 2009 | 6:40 am
    One of the new cookbooks sitting on my table is called The Southern Italian Table and I'll be telling you all about it soon. It looks fantastic - a real peek into the kitchens of real cooks in Southern Italy. That said, I couldn't resist making this Sicilian Pasta and Lentils right away. Two of my favorite Fall to Winter comfort foods in ONE dish! What could possibly be better? Perhaps sharing it with the rest of my fellow Presto Pasta Night Roundup regulars. I'm hosting this week, and you still have time (midnight tonight, where ever you live) to send in your creation. Just email me ruth…

  • Comfort Won Out

    Ruth Daniels
    1 Nov 2009 | 9:21 am
    I was looking forward to going to Pete's Frootique Five Year Celebration today...but then again, my Honey just got back from Toronto and I did pick up some fresh Indian Point Mussels at the market yesterday that would be perfect for a late lunch.Not to mention that it's a perfect day for just lounging about in pjs and never getting dressed. So the mussels won. It was a group effort...okay, it was just me in the kitchen, but I did have inspirational help:Chef Gui Gedda, author of The Provencal Cookbook I just wrote about - a great traditional Moules Provencal made with white wine, dried fennel…

  • Cookbooks, Recipes & Stuff

    Ruth Daniels
    31 Oct 2009 | 7:21 am
    I know it looks like I'm not doing too much writing other than about Presto Pasta Nights. And, while I do love pasta, I have been busy working on some of my other sites too.Lots of fantastic cookbooks have come my way, provided by publishers, authors and their agents. Truth is, I get lots of requests from suppliers of one sort or another to review their books and products, but I never agree to review anything I wouldn't love to try and I only share my views on the ones I really do love. I don't get paid for reviews although I do get to keep the books and products - lucky me!Because the gift…

  • Presto Pasta Night Roundup #137 is Cooked & Ready to Eat

    Ruth Daniels
    30 Oct 2009 | 6:50 am
    Another wonderful week of pasta and great stories to go with them for our Presto Pasta Night Roundup #137. Haalo of Cook (Almost) Anything did another awesome job of hosting...it's her second go around.I know I'll be spending the weekend reading and rereading...and of course, whipping up tasty treats.Thanks everyone for such a great selection of pastas. Hope to see you all back next week. I'll be hosting, so just send your delectables to me ruth (at) 4everykitchen (dot) com by Thursday night.I'm still short a host for the last week in November and some in December and beyond...if you're…
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    running with tweezers

  • A guest blogger rockin' the mic about a remixed pumpkin soup!

    tamih
    3 Nov 2009 | 4:57 pm
    Sometimes, I just don't have the time to post. There are other times where I wish I could let you know how awesome/brilliant/funny my friends are. This time it's both. I have a week's worth of photo shoots plus prep for a shoot this weekend going on and just don't have the daylight hours to tell you all about our dinner party. Plus, my friend Jen is so rockin' (and she writes for a living so this is a no-brainer) that I'm thrilled to have her tell you how she came about the pumpkin soup she made to start off our dinner party this past weekend. Thanks to Broderick…

  • swalloween

    tamih
    1 Nov 2009 | 6:25 pm
    I'm hitting a grown-up-without-kids stage of my life, I think. It's one where I would rather stay home and entertain than go out and deal with all that goes along with "Amateur Night" holidays. You know what I mean - all the folks that never go out any other night of the year and have forgotten how to behave in public. Halloween is on that list for me...right behind New Years Eve and St. Patrick's Day. So in an effort to enjoy our new loft and get in the swing of cooking for our friends, we hosted a little casual dinner party for some friends instead of the big blow…

  • farro away

    tamih
    29 Oct 2009 | 8:34 am
    I have a tendency to go to my farmer's market and just wander the aisles...looking for random and new stuff to cook with. Do normal people do that?! Anyway. On one of my many, many trips there I was in the bulk grain aisle and spotted some farro. It was a little pricey but this was a quart of it. I threw it in the cart and off I went. It spent a couple weeks on the shelf and then I tried cooking it.Oh dear. I clearly should have consulted the big cookbook in the sky known as the Internet (or Mark Bittman) before I went about it. It was tough, hard and totally off putting. Back on the…

  • "mawwiage...."

    tamih
    27 Oct 2009 | 10:44 am
    "The best thing in life to hold onto is each other" - Audrey Hepburn As some of you know - from being my friend in "real life" and through the blogosphere, Mike and I made an out and back trip to Sapelo Island, Georgia this past weekend. Have you ever been to Sapelo Island before? I have - back in my fashion stylist days, I did a week long shoot there. It's magical, I tell ya.  Lush landscapes, winding paths and trails. Untouched beaches. Steeped in romance and history with some quirky touches - much like the occasion we made the trip for.  Our weekend road trip…

  • bar none

    tamih
    25 Oct 2009 | 7:35 am
    In the "I rarely have a sweet tooth" weirdness that is my gastronomic cravings, there is a sub-topic that makes people really clutch their pearls: I don't really like cheesecake. I feel like I should like it because it's the decadent cousin to all the sweets I do like: creamy mousses, panna cotta, ice creams. Not the case. As it turns out, I'm even pickier about cheesecakes than I am most other desserts. It's often a texture nightmare and, quite frankly, it's too dense and too sweet a lot of the time. Oh yeah...and that "cheesecake" with the…
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    Joy of Desserts

  • Prize-winning salt rising bread recipe - Vintage Recipe Thursday

    Joy @ Joy Of Desserts
    5 Nov 2009 | 12:01 am
    Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************I'm so happy with this Searchlight cookbook. All the recipes I've tried have been great, and there are so many prize-winning recipes, too. The salt rising bread recipe I'm sharing with…

  • 2nd Annual Bread Roundup

    Joy @ Joy Of Desserts
    1 Nov 2009 | 12:00 am
    2nd AnnualBread Roundup~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!~ Link all your bread recipes to MckLinky below, right now, through Nov. 15. Also link at Tamy's 3 Sides of Crazy, for more traffic to your blog. Encounter difficulties with MckLinky or Tamy's Mr. Linky? Just leave your links in comments.~ When participating, please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and…

  • Happy Halloween! Baked pumpkin pudding recipe trick is a real treat

    Joy @ Joy Of Desserts
    31 Oct 2009 | 3:37 pm
    Wishing you and yours aHappy Trick or Treating Time!Doesn't this dessert look delicious? It's pumpkin pie without the crust.Here's a nice trick: just by baking it in a small pumpkin, it will save you about 70 percent of calories and 97 percent of fat compared to a traditional pumpkin pie. It is also gluten-free!Now for the treat: you don't have to pass on dessert even if you have allergies, or want to lose weight. I published this Baked Pumpkin Pudding Recipe on my Dessert Examiner column, so click on over for the details, and for more on pumpkins, too.HAPPY HALLOWEEN!

  • Prize-winning ginger cheese muffins recipe

    Joy @ Joy Of Desserts
    29 Oct 2009 | 12:01 am
    Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************Did you realize muffins were a type of bread? They are!*Perhaps you don't have much experience with yeast breads, but most foodies make muffins or even quick breads, so don't be shy…

  • Getting ready for the 2nd Annual Bread Roundup

    Joy @ Joy Of Desserts
    28 Oct 2009 | 10:41 am
    Is your oven preheating? YAY IT'S ALMOST TIME!! Sunday will be here before you know it!Tamy of 3 Sides of Crazy and I are hosting our 2nd Annual Need to Knead Bread Roundup. Are you ready? This year I will be using MckLinky so you can post your favorite bread recipes between November 1st-15th and Tamy will have Mr. Linky.~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!~ Help us promote this bread roundup by putting the above banner in your sidebars and posting about…
 
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    npr: food

  • Recipe: Iceberg Lettuce Slices

    5 Nov 2009 | 2:00 pm
    » E-Mail This     » Add to Del.icio.us

  • Manhattan Pickle Emporium Still Has Juice

    4 Nov 2009 | 10:17 am
    Pickling is a delicate matter. Customers and picklers alike have their tendencies, and they're stubborn about them. But understanding that has helped Alan Kaufman's pickle emporium thrive in Manhattan's Old Pickle District.» E-Mail This     » Add to Del.icio.us

  • Foods Of Michoacan Are Forever

    3 Nov 2009 | 9:28 pm
    It's no wonder that Michoacan state is known as "the soul of Mexico." Food writer Patricia Jinich finds Michoacanos generous, warm, hospitable and caring, and she can't get enough of their comforting cuisine.» E-Mail This     » Add to Del.icio.us

  • David Chang's Pork Buns: An Unexpected Hit

    3 Nov 2009 | 1:00 pm
    New York chef David Chang talks about pork buns, the unexpected hit of his noodle shop, Motofuku. Chang, who has released a cookbook by the same name, discusses how easy it is to make the delectable pork buns.» E-Mail This     » Add to Del.icio.us

  • David Chang's Ramen: Not Your Average Noodle

    2 Nov 2009 | 7:18 am
    The noodle-obsessed chef's Momofuku chain has converted many New Yorkers to his brand of anything-but-instant ramen. Now Chang brings his recipe to the world in a new cookbook, Momofuku.» E-Mail This     » Add to Del.icio.us
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    Vegan Bits

  • World Vegan Day - Celebrating 65 Years of Veganism

    Lane
    31 Oct 2009 | 9:01 pm
    Tomorrow is World Vegan Day, for some of you around the globe, it is today already.   So what?  Why should you care?   Well, it's certainly not as well-known or celebrated as Halloween is.  But it is a chance to get out and meet with other vegans, to sample vegan fare, to stand up for animal rights, or simply to get our stories out there. WorldVeganDay.info is asking us all to do just that, to get our stories out there.  To blog, twitter, YouTube, FaceBook, MySpace, or visit forums and get the word out.  Why did you go vegan?  Tell your story, who knows, you may inspire others. Below…

  • Mezzetta Vinaigretta Review

    Lane
    9 Oct 2009 | 11:54 pm
    Mezzetta Southwest Vinaigrette Jane and I sampled two of the Mezzetta Vinaigretta salad toppings recently.  We tried both the Southwest (pictured)  and Mediterranean toppings.   The product comes ready made in a jar.  Their tag line is "just add lettuce."  Jane loved the idea of the product as something quick to prepare for those days when getting a meal together can be a challenge.  I was  a little leery.  I'm not a huge fan of things like this... I feel that the ingredients all tend to gelatanize over time and become a soft mush.   But I'm not the cook, and if the cook needs to…

  • Vegan Questionnaire

    Lane
    4 Oct 2009 | 10:26 pm
    So there is this fun little vegan questionnaire going around, you may have already seen it.  It comes to us via an email from Janine in England (she has no blog).  Anyway, it's below.  Feel free to submit your answers on your own blogs.  It's a fun way to get to know each other a little better. 1. Favorite non-dairy milk? Actually, I have three: Home-made almond milk -  Jane whips up a batch using our  Soyabella Milk Maker every four or five days. I use this in our breakfast shake and Jane uses it for almost all of her cooking/baking endeavors. For cereal, I like WestSoys Plain Light -…

  • Pound Puppies

    Lane
    26 Sep 2009 | 5:52 pm
    It's been awhile, sorry.  While I've been ignoring this blog, I've been watching a fight brew in a chat I visit.  The issue is animal adoption.  One of the people involved is choosing to buy a dog from a breeder.  The other person is a staunch animal rights activist and has taken to berating her openly  and is actively recruiting others to harass her.  He even started a chain email to petition her to get an animal from the local pound.  This has been going on for almost two weeks now.  It's gotten to the point where I think the animal rights activist has been banned from the chat.

  • Food, Inc. on DVD

    Lane
    28 Aug 2009 | 7:24 pm
    Jane and I went to see Food Inc. in June (here's our review in case you missed it).  Many of you emailed us and expressed interest in the movie, but it had a limited run and so you may not have had the opportunity to even get to a theater to see the movie.  But now you can pre-order from Amazon.  The movie will be released on November 3rd, 2009.  It will change the way you think about food! UPDATE: CLICK HERE to reserve your very own copy of Food, Inc. now: Related posts:Food, Inc. Review Jane and I went to see Food, Inc. this weekend. ...Free Food At Veggie Grill If you're in the Los…
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    A Mingling of Tastes

  • Classic (but better) Chocolate Chip Cookies

    Julie
    28 Oct 2009 | 11:58 am
    Chocolate chip cookies: deceptively simple, utterly ubiquitous--yet loaded with mystery. I love reading recipes for these cookie jar favorites, but I rarely come across a version that's truly new or different. With these treats, its the little things that count. You may have been making the same chocolate chip cookies for years with good results, but then you use a different technique, try out one new tip or somehow alter an ingredient and suddenly your cookies go from good (let's face it, even mediocre chocolate chip cookies--especially hot from the oven--are still pretty good) to WOW.These…

  • Bloggers Celebrate Gourmet Magazine

    Julie
    21 Oct 2009 | 12:16 pm
    Photo by Desserts for Breakfast.Here it is--your round up of blog posts celebrating Gourmet magazine (more about the event here)! Thank you to everyone who wrote about a recipe from the magazine and sent me your links and photos. It's cool to see the wide range of recipe choices--from a healthy bean dish to a comforting stew to (several!) decadent cheesecakes. It was a total pleasure putting this together. Gourmet may be gone (I can't bring myself to open the final issue yet; have you?), but I for one plan to cook the magazine's excellent recipes for years to come.Cheryl of 5 Second Rule made…

  • Pear Butterscotch Pie from Gourmet, Sept. 2009

    Julie
    19 Oct 2009 | 7:08 am
    Thank you everyone who took part in the celebrate Gourmet blog event! It has been so cool to receive all your photos and read your posts. I'm working on getting the links up here for the official round up, which should be done tomorrow. In the meantime, here's a tribute from Tom, a reader in the Washington, D.C. area who doesn't have a blog, but still wanted to participate.He made this very appealing pear butterscotch pie, which I think is perfect for any fall weekend, or a holiday meal. Thanks for all your pie-making tips, Tom. Enjoy, everyone!Pear Butterscotch Farewell I actually became a…

  • Carrot Cake Cupcakes from Gourmet, Dec. 2007

    Julie
    13 Oct 2009 | 6:06 am
    This post is my contribution to the food blogging event I came up with to celebrate Gourmet magazine. If you haven't heard about it yet, you have plenty of time to participate! Just read my announcement post and get cooking! You've got until Friday, October 16 (yes, I extended the deadline by a day!) to send in your link and jpeg. If you're planning to participate, have you already made your dish? Did you choose new or oldie? I can't wait to read about it!When I moved from Florida to Chicago in June, I cleared out a lot of stuff. That's the beauty of moving right? Well, among the many…

  • Blog Event: Let's Celebrate Gourmet!

    Julie
    6 Oct 2009 | 11:29 am
    If you haven't heard the sad news yet, Gourmet magazine has been shut down by its parent company due to these difficult economic times. Since you can read plenty about it on countless blogs and news sites, I won't rehash the details. It's too sad.So, in the interest of staying positive, I'm hosting a blogging event. To celebrate the nation's oldest food magazine (published since 1940!), let's cook, photograph and post about our favorite recipe from Gourmet's pages. If you tend to clear out most of your back issues, just go to gourmet.com where you'll find recipes categorized by decades (the…
 
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    Waiter Rant

  • 100 Things Restaurant Staffers Should Never Do (Part 2) WTF?

    Waiter
    6 Nov 2009 | 10:41 am
    Here we go again! 100 Things Restaurant Staffers Should Never Do (Part 2) By BRUCE BUSCHEL This is the second half of the 100 do’s and don’ts from last week’s post. Again, this list is for one particular restaurant, mine, which is under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s). Not even a hundred suggestions can cover all the bases, so one is grateful for the…

  • Damn!

    Waiter
    5 Nov 2009 | 8:52 am
    This is an actual check from Nello’s restaurant in New York City. $47,221.09! Goddamn! Talk about living large. Of course everybody’s wondering who got to keep that $7328.20 tip! (Did you notice it was calculated pre-tax?) As a former waiter I knew no single server got to keep all that scratch. If they tried they’d risk a post shift knifing in a back alley. So, to get the skinny, I called Nello’s and talked to the actual waiter who served those well heeled customers. The waiter was very circumspect and didn’t want to talk about his patrons. No problem. I…

  • The Today Show - Again!

    Waiter
    4 Nov 2009 | 4:06 am
    Hey everybody. I’ll be on The Today Show with Kathie Lee and Hoda between 10 and 10:30 (EST) this morning. My second time on Today! Here’s the link to the video!

  • Rumor Control

    Waiter
    3 Nov 2009 | 7:11 am
    There’s been a rumor floating around the internet for some time that Oprah Winfrey once said, referring to the depressed state of the economy, that “It’s okay to tip 10%.” After receiving countless emails on this subject I thought I’d put this matter to rest. Oprah never said that! In fact a spokesman from Harpo Productions, Dan Holbroooke, had this to say. “She did recently feature the founder of the blog ‘Waiter Rant’ on her show to discuss the idea that tipping less than 15 percent is considered rude.” I’l take that as a ironclad…

  • One Hundred Things Restaurant Staffers Should Never Do! WTF?

    Waiter
    29 Oct 2009 | 7:59 pm
    There was an entry in today’s “You’re the Boss” blog on the New York Times website entitled “One Hundred Things Restaurant Staffers should never do. (Part 1).” Oh man, I just had this rip a new one. My responses are in italics. ONE HUNDRED THINGS RESTAURANT STAFFERS SHOULD NEVER DO By BRUCE BUSCHEL Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or…
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    Silverbrow on Food

  • Books (and a newspaper) to put a smile on your face

    silverbrow@gmail.com (Anthony Silverbrow)
    20 Oct 2009 | 2:09 pm
    I can't get enough of having a good time at the moment.  That could be because things are a bit crappy and I'm built to have a good time, so like some crazed compass needle, I'm seeking my due north. It could also be simply that having fun is so much more enjoyable than being a miserable sod. I never cease to be amazed at how many people who 'enjoy their food' are thoroughly miserable when it comes to food.  They treat food as a mountain they must conquer.  Their faces are stern, their chins set.  They tend towards argument and introspection.  Not enjoying a damn good meal. The untimely…

  • Pierre Koffman at Selfridges

    silverbrow@gmail.com (Anthony Silverbrow)
    13 Oct 2009 | 5:45 am
    I've thought long and hard about whether or not to write up tonight's dinner because frankly the place was overun by some very good bloggers and a very good reviewer and I'm not sure what more I can add to what they will inevitably write. UPDATE: See the comment below, turns out Jay was there for fun as well. However, I've decided to because I want to make a point that I assume, although can't be certain, the others will make.  The food was excellent, but most importantly the evening was great fun.  Maybe it was because I was taking my Mum out for dinner, perhaps it was the venue, a…

  • Rosh Hashanah 2009

    silverbrow@gmail.com (Anthony Silverbrow)
    17 Sep 2009 | 3:45 am
    A happy and healthy new year to everyone reading - and those not reading as well of course.If you've not got a clue why you are receiving these felicitations at this time of year you should read this and then this.And of course, well over the fast.I'll update on the home-brined salt beef next week - let's just hope I haven't poisoned anyone and / or it hasn't gone off before I cook it.

  • Not letting sleeping dogs lie

    silverbrow@gmail.com (Anthony Silverbrow)
    13 Sep 2009 | 3:37 pm
    To rehash an old argument, if a blogger had got a top chef to cook for them for the sole purpose of writing a review on a restaurant that isn't yet in existence, it would have caused a right hoo-ha. There is no way any of us could replicate this meal as it is a one off specifically requested by Giles so he could write a review.  It also reignites the hoary issue of the anonymity of reviewers.  Nonetheless, it did suitably whet my appetite for my imminent dinner at La Tainte Claire so I guess everyone wins: Giles for getting the master's attention and what sounds like a fantastic meal, the…

  • Apple & black pepper sorbet

    silverbrow@gmail.com (Anthony Silverbrow)
    10 Sep 2009 | 2:01 pm
    This sorbet is a very good foil to a rich Rosh Hashanah lunch - or any time you've eaten far too much rich dense food.  At the end of such a large meal you want something refreshing.  The spiciness of the pepper helps remind your tongue to wake-up.Makes just under 1L of sorbet. 1L medium / dry apple juice (I quite like Duskin Farm's Bramley apple juice) 75g caster sugar 1 lemon - juiced 200 ml water 5 peppercorns crushed - I find ground peppercorns just disappear As with all sorbets it's pretty darn easy.Combine all the ingredients in a pan and heat for about 20mins.  It will come to a…
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    Seattle Food Geek

  • Curried Salmon with Cauliflower Quenelle & Puree

    scott
    6 Nov 2009 | 10:30 am
    As home chefs are becoming more adventurous, the line  between home and restaurant cooking is getting blurrier (read: moms making towers of PB&J on brioche with fireweed honey bruleé).  Since I’ve yet to attend culinary school, I can only fantasize that my kitchen resides in the back of a hip restaurant.  But if it did, here’s a dish I wouldn’t mind serving.  The sweetness of the vegetable puree is a cooling offset to the heat of the curry.  When working with small cuts of salmon, be sure not to overcook it.  Total kitchen time: 1 hour Makes: 4…

  • How to Carve Pumpkins with A Laser

    scott
    30 Oct 2009 | 7:21 pm
    Laser Pumpkin Carving I’m a huge geek, and I love carving pumpkins.  So, when I found out that I had access to a 30W CO2 cutting laser, there was only one thing that came to mind: laser-carved pumpkins.  Every October, I spend a few weeks in the lab working on new techniques for perfecting my laser pumpkins.  Below is a research paper I wrote detailing the process.  It might be a little dry, but the results are, well, scary!  And, in case you haven’t seen the results, here are my laser-carved creations from the past few years.          …

  • Review: The Counter

    scott
    30 Sep 2009 | 6:08 pm
      I was thrilled to hear that a new burger place was opening its doors (and my mouth) in Ballard.  As a foodie, one of my favorite friendly debates is “Who makes the best burger in Seattle?”  Everyone has their preferences, from a $1.40 Dick’s cheeseburger to Spring Hill’s $17 1/2 lb. masterpiece, and all the meat sandwiches that fall between.  And although we may never agree on who flips the best beef, I’d like to add one more name into the conversation: The Counter. I won’t go so far as to proclaim that The Counter makes the best burger in Seattle, but damned…

  • Broiled Honey-Glazed Spiced Figs

    scott
    15 Sep 2009 | 10:30 am
      The first signs of Fall have arrived: the mornings are crisp and overcast, the slutty mannequins at the costume shop on Denny are dressed as pirates, and figs are plentiful and cheap.  Fresh figs are one of the most versatile Fall fruits around, and also one of the most delicious.  Baked, grilled, or, in this case, broiled, they’re kinda hard to screw up.  For this preparation, we’re glazing sliced figs with honey and spices – feel free to substitute whatever smells good to you (try Chinese Five Spice) – then broiling until the honey caramelizes. Makes: 1 dozen…

  • Starbucks VIA Ready Brew Braised Chicken

    scott
    9 Sep 2009 | 11:30 am
    The coffee aisles of my local grocery stores have been growing in recent years.  But, for some reason, coffee has never really made into the mainstream as a cooking ingredient.  Perhaps that’s because ground coffee is too coarse to dissolve nicely into a sauce, and instant coffees are notorious for their crappiness.  Well, we may be turning a culinary corner with the introduction of Starbucks VIA Ready Brew – the first instant coffee from Starbucks, and a new staple-to-be of my spice rack.  For this recipe, I chose the Colombia roast, which is a medium-bodied coffee…
 
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    Cook Mode

  • "Bastide" will be my next home as Executive Chef.

    Joseph Mahon
    30 Oct 2009 | 2:52 pm
    CHEF SHUFFLEJosephMahonConfirmed(Again)AsNextBastideChefChef ShuffleThursday, October 29, 2009, by Kat OdellThis week has been all about Bastide. When will it reopen, what's going on inside, and of course, who will be the chef. According to LA Weekly, ourRumormongering speculation on Jerome Voltat wasn't too far off because he was considered as chef, however now LAW has confirmed that the next chef up will be Joseph Mahon (interestinglywe heard yesterday that the next chef would be Joseph something), a man with quite the resume. Mahon has cooked…

  • Braised Halibut Mode

    Joseph Mahon
    24 Mar 2009 | 4:35 pm
                                                                                                                                                      …

  • Spaghetti Mode

    Joseph Mahon
    12 Jan 2009 | 6:51 pm
    Spaghetti, is probably one of the most well known variety's ofpastas in the United States. So it became a huge reference point on our menu and in our guests experience. The dish is Spaghetti w/ poached tuna, wilted spinach,chive, meyer lemon and togarashi sesame seeds. The key to the dish simple: Balance. We did through a monte buerre made up of white halibut stock, butter and shallots. Once the right consistency was achieved, we added the pasta and spinach until it forms a light glaze. Then at the last moment we added the seasoned dice tuna and meyer…

  • Scallop Mode

    Joseph Mahon
    25 Nov 2008 | 1:10 pm
      When I see Bacon, Blood Orange, Diver Scllops and Celery Root I think of Fall. When I think of that flavor combination it makes my mouth water. This fall dish is one that is truly dear to my heart. It has everything you would want in a dish....... especially soul.Fall is when my cuisine goes back to a soulful place: Root Vegetables, Game Meats, Soups, Stews, Nuts, Berries, Braised items and anything else I can get from my local farmers. It is all about comfort and soul of a dish or recipe. Which I beleive everyone needs a little of, heading toward this…

  • Lamb Loin Mode

    Joseph Mahon
    30 Oct 2008 | 2:15 pm
    Great to be back. I was able to source some lamb from Pennsylvania last week on my visit to Pittsburgh. the loin has a very complex flavor profile and the texture is amazing. My inspiration comes from India and Morocco. I believe the elements of Raitta and the Harissa -Carrot Stew play off each other very well. I tied the dish together with braised  Swiss Chard and a natural Lamb Jus. The Lamb is simply grilled, which in my opinion is the best technique for these elements. It has been a big seller for ourmenu and definitely a flavor combination to have for…
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    MomCooks

  • Four Foods on Friday 94

    Elizabeth
    7 Nov 2009 | 6:03 am
    Here are this week’s questions from Val’s Kitchen: 1. How do you make mashed potatoes? 2. What do you wash pots and pans with? 3. Name something red in your refrigerator right now. 4. Do you prefer to use boullion cubes or the boullion powder mix? And here are my answers!: 1. Well, most of the time I make Betty Crocker Instant Roasted Garlic Mashed Potatoes, but I do sometimes make them from scratch. 2. Dawn dish soap and a Scotch-Brite green scratchy thing 3. Heinz Ketchup 4. I rarely use boullion but when I do I buy the cubes. Sorry for the sparse posting this week, I’ve…

  • Slow-Cooked Herbed Turkey Breasts

    Elizabeth
    4 Nov 2009 | 8:10 am
    Found this recipe on Taste of Home. We had just been talking about making turkey breasts this year rather than a whole turkey, because no one likes dark meat so a lot goes to waste. This recipe sounds delicious! Slow-Cooked Herbed Turkey Breasts Ingredients: * 2 cans (14-1/2 ounces each) chicken broth * 1 cup lemon juice * 1/2 cup packed brown sugar * 1/2 cup minced fresh sage * 1/2 cup minced fresh thyme * 1/2 cup lime juice * 1/2 cup cider vinegar * 1/2 cup olive oil * 2 envelopes onion soup mix * 1/4 cup Dijon mustard * 2 tablespoons minced fresh marjoram * 3 teaspoons paprika * 2…

  • Holiday Slow Cooker Recipes

    Elizabeth
    3 Nov 2009 | 5:20 pm
    Crockpot Snack Mix By Linda Larsen, About.com This classic combination of cereals, nuts, butter, and seasonings cooks in your slow cooker so you don’t have to watch it or stir while it’s baking. Ingredients: * 3 cups thin pretzel sticks * 4 cups wheat chex cereal * 4 cups cheerios cereal * 12 oz. jar salted peanuts * 1/2 tsp. garlic salt * 1/2 tsp. celery salt * 1/2 tsp. seasoned salt * 1/4 cup butter, melted * 1/3 cup grated Parmesan cheese Preparation: Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated…
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    Washington DC Restaurants and Food Discussions

  • Happy Hour at Indique heights Oct 29th 2009

    Shashi Bellamkonda
    28 Oct 2009 | 12:07 pm
    Would love to meetup with all of you folks at the Indique heights tomorrow Oct 29th at 6.30 p.m. You can RSVP at http://gsbhh.eventbrite.com Please help me spread the word. Thanks.

  • PopTech 2009 Camden Maine Oysters from Maine at the Closing Gala

    Shashi Bellamkonda
    26 Oct 2009 | 1:05 pm
    PopTech 2009 Camden Maine Oysters from Maine at the Closing Gala, originally uploaded by ShashiBellamkonda. I love oysters having had them for the first time at the Etta's restaurant in Seattle where I went to attend Gnomedex. Then the next time was at the Poptech Closing gala in 2008 where you actually watched the shucking of the oysters.

  • #poptech Eating to reduce your carbon footprint

    Shashi Bellamkonda
    24 Oct 2009 | 2:22 pm
    #poptech lunch was vegetarian and lowered the carbon footprint, originally uploaded by ShashiBellamkonda. In a great presentation Michael Pollan (http://www.michaelpollan.com/) gave some great tips to help reduce the carbon footprint:- Eat locally grown produce, organic produce shipped across the country has a larger carbon footprint- Grow vegetables at home- Cook at home and eat less outside- Have family meal times and eat at the table together with the family.- A vegan in a Hummer has a lighter carbon footprint than a meat eater in a Prius- A burger takes 26 oz of oil and 13 lbs of fuel to…

  • Poptech 2009 Portabel;o Burger at the SmokeStack Grill in Camden Maine

    Shashi Bellamkonda
    23 Oct 2009 | 8:47 am
    Poptech 2009, originally uploaded by ShashiBellamkonda. Portabello burger at the Smokestack Grill in Camedn Maine. website is at http://www.thesmokestackgrill.com/Site/Home.html and they could use a couple of more reviews on Yelp http://www.yelp.com/biz/smokestack-grill-camden They are on Facebook too 

  • Tom Sietsema's 10th Dining Guide

    Shashi Bellamkonda
    16 Oct 2009 | 8:33 am
    I Was thrilled to see this Tweet todayu on Twitter: floridagirlindc RT @TheFix: Tom Sietsema's 2009 dining guide is here! http://bit.ly/G6KAB I love waiting for the Dining Guide to see which of my favorite restaurants are in Tom Sietsema’s list. At least from the quick glance I think I can declare that this list does not have a single restaurant that I have visited. The restaurant’s I want to try out are : Michael’s Noodles Burma Road You can read the Tom Sietsema’s Fall Dining guide here http://www.washingtonpost.com/wp-srv/special/gog/tom-sietsema-dining-guide-2009/
 
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    Red Cook

  • Uncommonly Delicious Beet Puffs

    Kian
    2 Nov 2009 | 10:47 am
    Beets were introduced into China from Babylonia around the ninth century. However unlike other food items of New World origin such as potatoes, tomatoes, peanuts and chilies, which Portuguese traders brought to China in the seventeenth century, beets have never become a major Chinese cooking ingredient. Given this long history of existence in China why are they not more popular?

  • Cooking Sustainably with Mussels

    Kian
    24 Oct 2009 | 5:09 pm
    After fleeing prewar France with her American employers, Clementine and the Beck family settle along the New England coast. As the central character in Samuel Chamberlain’s book Clementine in the Kitchen, the Burgundian cuisinier struggles to adjust to her new environment. One day as she cycles along the coast near her new home, she looks at the ocean and is amazed and “livid with excitement.” She rushes home and announces “J’ai trouve de moules! De quantites des moules!” She “has found mussels! Lots of mussels!” Clementine is overjoyed that such expensive French delicacy…

  • Durian… “Like Eating Sweet Raspberry Blancmange in the Lavatory”

    Kian
    12 Oct 2009 | 4:51 pm
    If there’s one thing that everyone can agree on about durian it’s the odor. Not only is the odor strong and distinct, it permeates through layers of packaging and lingers interminably. Airlines and public transport authorities in Asia ban durian in the aircrafts, subway trains and buses. Hotels in the region similarly prohibit it in their rooms. To foreigners not familiar with this fruit the odor is so foul that few would attempt to eat it. Durian is the only fruit that the host of Bizarre Foods on the Travel Channel, Andrew Zimmern, simply couldn’t swallow. But to many other people the…

  • Save Your Favorite Red Cook Recipes on Springpad

    Kian
    5 Oct 2009 | 7:54 am
    You’re reading your favorite blog and you found a recipe you’d like to try in the future. You bookmark it in your browser, or print it out. But before you know it your bookmarks are out of control or your printed recipe is lost among your pile of bills. Now you can collect them all in one place. Red Cook along with many other prominent bloggers have joined springpad to let you collect your recipes in one place. You can also share your own recipes with other members in the springpad community.

  • Commercialization of the Moon Festival

    Kian
    28 Sep 2009 | 6:47 pm
    I walked into the K-Mart store near Penn Station in New York last week and discovered to my horror that the Christmas section is already fully stocked with artificial Christmas trees, holiday decorations and ribbons. I had to check the date on my New York Times to make sure I had not completely missed Columbus Day, Halloween and Thanksgiving. This senseless commercialization sent shivers up my spine. Just like Christmas in America and the West, Asian merchants have learned the art of commercializing holidays. I was rather surprised, though not completely unexpectedly, to find mooncakes being…
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    Coconut & Lime

  • Bacon & Chocolate Chunk Buttermilk Waffles

    Rachel
    5 Nov 2009 | 9:01 pm
    Ingredients:2 cup flour2 cups buttermilk1/3 cup semisweet chocolate chunks1/4 cup cooked, crumbled bacon2 tablespoon canola oil1 tablespoon sugar1 tablespoon baking powder1 teaspoon vanillapinch salt2 eggsDirections:Whisk together the flour, sugar, baking powder, and salt in a medium sized bowl. In a small bowl, whisk together the egg, oil, vanilla and milk. Add the wet ingredients to the dry and stir to combine. Fold in the chocolate and bacon. Follow the instructions included with your waffle iron to complete the waffles. For most large, Belgian-style waffle irons you would use 1 cup of…

  • Pomegranate Pulled Pork

    Rachel
    3 Nov 2009 | 9:10 pm
    Ingredients:3 lb boneless pork shoulder roast or tenderloin (trim off excess fat)3/4 cup pomegranate arils 1/4 cup chili sauce1/4 cup balsamic vinegar1/4 cup pomegranate molasses1 1/2 teaspoons mesquite liquid smoke1 1/2 teaspoons ground ginger 1 1/2 teaspoons Mexican hot chili powder1 1/2 teaspoons smoked paprika1 1/2 teaspoon ground chipotle 1 teaspoon freshly ground black pepper1 teaspoon ground mustard 1/2 teaspoon kosher salt1/2 teaspoon cayenne pepperjuice and zest of one lemon2 onions, chopped4 cloves garlicfor the spice rub:2 teaspoons ground ginger2 teaspoons chipolte2 teaspoons…

  • Chive & Garlic Potato Cauliflower Mash

    Rachel
    1 Nov 2009 | 9:52 pm
    Ingredients:4 (whole) cloves of garlic2 lbs Yukon Gold potatoes, cut up2 cups cauliflower florets (I used yellow cauliflower)1/4 cup chopped chives2 tablespoons soft goat cheese1 1/2 tablespoon buttersaltpepperDirections:Bring a large pot of water to a boil. Add the garlic, potatoes, and cauliflower. Cook until the potatoes are fork tender. Drain. Add the goat cheese, butter, salt and pepper. Mash until almost at the desired texture then mash in the chives. My thoughts:When I first suggested boiling whole garlic cloves in with mashed potatoes, my husband was skeptical. But it only took one…

  • Gumdrop Cupcakes

    Rachel
    29 Oct 2009 | 9:03 pm
    Ingredients:2 cups flour2/3 cup sugar 1 cup buttermilk, at room temperature1/2 cup butter, at room temperature2 eggs, at room temperature2 teaspoons vanilla2 teaspoons baking powder1/4 teaspoon salt 1/3 cup diced gumdrops frosting Directions:Preheat the oven to 350. Grease and flour or line 12 wells in a cupcake pan. In a large bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, and buttermilk. Beat well. Add the flour, baking powder and salt. Beat until the batter is light and fluffy. Fold in the gumdrops bits. Fill each well 3/4 of the way. Bake 15-18 minutes or…

  • Pumpkin Five Spice Sweet Rolls

    Rachel
    25 Oct 2009 | 9:06 pm
    Ingredients:for the rolls:4 cups flour1 cup pureed pumpkin1/3 cup lukewarm water1/4 cup butter, melted and cooled slightly1/4 cup dark brown sugar1/2 teaspoons salt1 oz dry yeast2 eggs, at room temperaturefor the filling:4 to 5 tablespoons butter, creamed3/4 cup dark brown sugar2 1/2 tablespoons Chinese 5 spice powder*Directions:In a large mixing bowl, sprinkle the yeast on the water. Using an electric mixer with a dough hook combine the yeast, butter, sugar, egg and pumpkin. Add the flour and mix on low until smooth. The mixture should become a sticky dough at this time but it shouldn't feel…
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    Cooking with Anne

  • Natural Brew Sodas

    Anne
    4 Nov 2009 | 6:18 pm
    I don't drink soft drinks as a rule, but once in a while I'll give in and have one that's off the beaten track. I'm not overly fond of cola and the lemon-lime type don't usually do it for me, either. Mostly, it's just too sweet, too fizzy and lacking in any real depth of flavor - and I can't see loading up with completely empty calories in such a lackluster way.That being said, when it comes to fall and winter holidays, I usually concede and purchase ginger ale or root beer. I like that they aren't so sweet and the flavor is different than the standard sodas. So, when I was offered a full…

  • Cookbook Review: The Un-Constipated Gourmet

    Anne
    2 Nov 2009 | 9:01 pm
    It's the thing nobody talks about but everyone suffers from at one time or another; constipation. You may think that topic has no business on a food blog and would be more appropriate for a health or medical blog, but try and remember, what goes in must come out, so starting with the source is one of those 'ounce of prevention' type deals. Yes, it's a funny subject, but fiber plays a very important role in our bodies, and not just for purposes of elimination. Fiber helps to keep cholesterol down, our hearts healthy and can reduce the risk of colon cancer, as well.The Un-Constipated Gourmet by…

  • Avery & Zazzle Recipe Binder Design Contest

    Anne
    1 Nov 2009 | 4:36 pm
    Check this out - and do it NOW - this contest ends November 2, 2009 at 11:59 PM, so get your creative hat on and go submit an entry today! Post a link to your design here and one lucky WINNER will receive their binder FREE! Here are the particulars:Prizes:Grand Prize = $2,000Second Prize = $50010 Honorable Mention Prizes = $25 Zazzle Gift CodeHow to Enter the Recipe Binder Contest:Create a Zazzle Account (It’s free!)Create your Recipe Binder“Post for Sale” your Recipe Binder with the tag zazzleaveryrecipecontest2009 in the Zazzle Marketplace (learn how to tag your product here)You’re…

  • The Last Gourmet

    Anne
    23 Oct 2009 | 10:51 am
    It came today in the mail; my very last copy of Gourmet Magazine. I held it in my hands for a moment, still in its protective plastic mailer and nodded, sighed, and set it down on my desk. The glistening and golden brown Thanksgiving turkey on the front cover stared back at me. An accidentally ominous subscription card poked out from beneath the magazine: "Last Chance Offer For Gourmet Subscribers", it read.It was like finding a message on your answering machine left by a friend the day before they suddenly and unexpectedly died. Even they thought they would be here tomorrow, but 'the powers…

  • Sweet Pumpkin Cornmeal Mush

    Anne
    20 Oct 2009 | 9:42 am
    What the rest of the world calls 'polenta', those of us with a Southern and Midwestern family influence call 'cornmeal mush'. Normally we eat it savory, smothered in butter, salt and often times, cheese.Wanting to do something a little different, I decided to go sweet, with pumpkin, and the result is velvety and divine. Leave out the very small amount of butter and this can easily go vegan.Sweet Pumpkin Cornmeal MushServes 8Cooking Time: 20 minutes3 cups water - divided1 cup pumpkin puree1 cup finely ground cornmeal1 teaspoon pumpkin pie spice1 teaspoon vanilla extract2 Tablespoons unsalted…
 
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    Chez Pim

  • The best fig tart, ever (a recipe from The Foodie Handbook)

    Pim
    3 Nov 2009 | 9:27 am
    I could also call it the easiest fig tart, ever.  Really.  It has an astonishingly small list of ingredients: a pie crust*, some luscious figs, with a hidden layer of frangipane, which, despite the fancy-sounding French name, is simply a concoction of toasted almonds, sugar, butter, and egg that you can make easily in a food processor.   The key to the magic here is the frangipane.  It's one of those things that sound far more difficult and fancy than they really are.  My frangipane recipe came from the one in Michel Bras fantastic Notebooks of Michel Bras: Desserts. It's basically…

  • How to make a crispy fruit crumble

    Pim
    24 Sep 2009 | 10:05 am
    I don't know about you, but I think all this talk about baking being a-precise-science-and-all-that is scaring a lot of people away from baking.  I mean, I'm sure baking a ten-layer wedding cake or five hundred tarts may well be precise science.  But baking just a pie or a few cookies, that's hardly more so than making a simple bowl of soup.  So, if you're one of those people, I have just a recipe for you to try.  Or even if you're not, try it anyway, it's so simple and so good, you'll thank me for it later.  (Hold it with the proposals though boys, I am otherwise occupied.)This is…

  • The Foodie Handbook, the movie!

    Pim
    16 Sep 2009 | 8:39 am
    Ok, not really, just a video trailer we did for the book. Watch it and enjoy (I hope.) You can also see it in HD on YouTube.And if you're in the New York area I hope to see you tomorrow at the beautiful Rizzoli bookstore for a cocktail reception and my very first book signing! Rizzoli Bookstore 31 West 57th Street (between 5th & 6th Avenues) New York, NY 10019 5.30-7pm

  • Impressions from New York, so far

    Pim
    11 Sep 2009 | 12:55 am
    More on my Flickr.

  • The one about salade aux fines herbes and the veggie thief

    Pim
    4 Sep 2009 | 2:12 am
    This was supposed to be a simple post about how to make salade aux fines herbes, the basic French salad with mixed herb dressing.  It really is simple, just a basic vinaigrette with a mix of chopped parsley, chervil, chives, and tarragon - about equal amount except for a tiny bit less of the pungent tarragon.  So I was just setting up a shot of the salad greens and herbs I just picked from the garden.Then Miss Ella got a little interested and came to investigate. Ok, perhaps a tad more than just a little interested.And then....off she goes....The little thief!.....making a run for…
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    Cheese and Biscuits

  • Gourmet San, Bethnal Green

    6 Nov 2009 | 6:37 am
    If you are a vegetarian in London you really don't often have cause to complain about dining options. Of course that's the kind of presumptuous, blanket statement that's very easy to make as a carnivore, but really - even aside from the 100% vegetarian places (of which there are a healthy smattering), the vast majority of other restaurants could be considered vegetarian-friendly, where non meat-eaters could happily consume a good proportion of the menu and the dishes containing animal protein are clearly marked. There are, of course, plenty of restaurants that could be accused of being…

  • Cheese of the Month - Redesdale

    27 Oct 2009 | 10:15 am
    In common, I'm sure, with many other borderline-autistic foodies, I obsessively crave the new, the rare and the unique. In restaurants I will gravitate towards the more unusual ingredients and preparations, in bars I will order a pint of whichever looks the most likely to be shocking and/or disgusting, and I very rarely say no to any mysterious dark spirit placed in front of me at the end of a long night. These compulsions frequently end in disaster, of course, but that's not the point - for every deep-fried bull's testicle or raw rabbits brains there's that tantalising chance I may discover…

  • Polpo, Soho

    16 Oct 2009 | 3:33 am
    Purely in terms of a concept perfectly pitched to the jaded, trend-chasing diners of London, Polpo appears to have everything going for it. You've tried tapas before, sure, haven't we all. But what's this - Italian "tapas", based on a Venetian bacaro - bitesize (often literally) portions of Italian food, each little more than a couple of quid and presented with a shockingly reasonable Italian wine list. The room is romantically lit (ie. you can barely see your hand in front of your face) but whereas in other restaurants this only serves to annoy, in Polpo it seems to fit with the clandestine…

  • Brindisa Ham School, Borough Market

    14 Oct 2009 | 9:18 am
    Like all the best delicatessens and food shops, the smell of Brindisa's Borough Market outpost is exciting, unmistakeable and arresting. From the impressive rack of cured legs of Spanish ham that crown the carvery emerges a rich, earthy scent of forest mushrooms, wet oak and, of course, the thing that gives these extraordinary animals their unique flavour - acorn. It's a smell that defines Spanish food in the same way that the musk of grease and batter from a chippie does for England or the sweet waft of freshly-baked croissants from a village bakery does for France. It's an evocative and…

  • Pierre Koffman's Restaurant on the Roof, Selfridges

    13 Oct 2009 | 7:25 am
    I'm not normally one to dash to restaurants in their first weeks of opening, but if you want a meal at the Restaurant on the Roof you don't really have much of a choice. Pierre Koffman is cooking here for just less than a month, and the news of his return to the stove after so many years away was greeted with feverish delight and the swift snapping-up of tables by London foodies. But no 'bedding-in' period, no settling down of service, no soft-opening - just 3 Michelin Star food, at £75 a head, from day one. From a temporary kitchen, and with a temporary front-of-house team. Ambitious…
 
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    Fussy Eater

  • Favorite Holiday Dessert Suggestions Needed!

    4 Nov 2009 | 1:29 pm
    http://www.flickr.com/photos/booleansplit/ / CC BY 2.0Fussy Eater has been invited to participate in the Bon Appétit Blog Envy Bake-Off! This is our chance to highlight some of the great holiday desserts we have here in Boston and show our restaurants some much needed love for the holidays. To participate in the contest, I'll be submitting a Fussy Eater post highlighting a holiday dessert and its recipe to Bon Appétit, where voters will then select their favorite.While I certainly have my own ideas about local favorites, I'd love to have your suggestions for your favorite holiday desserts.

  • Happy Halloween from Julie & Julia

    31 Oct 2009 | 8:00 pm
    Ed. Note (11/4): We're now #19 in the list - thanks so much for all your votes!  :) Ed. Note: We're now entered in the Celebrity Halloween Costumes From HuffPost Readers. Please vote for us here: -- Posted from my iPhone

  • Sportello: Come for Dinner, Stay for Dessert

    24 Oct 2009 | 10:39 pm
    I was eager to try Sportello, a new Italian counter cafe in South Boston (Fort Point area) after hearing Barbara Lynch speak at the Boston Book Festival (full presentation description and other presenters here). In fact, there was a special Zagat guide printed just for the event:The more I hear about her and read about her, the more I like her! According to the book jacket of her latest book, Stir: Mixing It Up in the Italian Tradition, she grew up in housing projects in South Boston. She worked with Todd English, when he was 22, at Micheala's in Cambridge and worked with him for eight years.

  • Real Sugar is the New Sugar

    14 Oct 2009 | 6:12 pm
    http://www.flickr.com/photos/leonardlow/ / CC BY 2.0No, really. At least, real sugar is the new way to savor sugar according to Corby Kummer, an Atlantic senior editor and curator of the food channel on theatlantic.com. In his article titled "Sugar and Spice," Corby is delighted to learn that our beloved Necco Wafers has some special news:"I did find heartening Halloween news: Necco wafers, a roll of which I try always to have in my jacket pocket, are just now changing from artificial flavors and neon colors to toned-down natural flavors and lovely, muted colors."He describes the new, natural…

  • American Cancer Society to be Featured on “Ace of Cakes”

    6 Oct 2009 | 11:58 am
    As you may know, I am member of the American Cancer Society's Blogger Advisory Council, a small group of volunteers that advises the Society on its social media strategy. Part of our mission is to spread the word that we have power in the fight against cancer. I'd like to alert you to a special event:Premiere: American Cancer Society to be Featured on “Ace of Cakes”Watch Chef Duff pick our new official birthday cakeon the Food NetworkDate: Thursday, October 8, 2009Time: 10:00pm - 10:30pmLocation: Food NetworkRSVP here:http://www.facebook.com/event.php?eid=139600998700Tune in to Food…
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    London Restaurant Guide | London Restaurant Blog and Reviews | Londonelicious

  • Heaven on Seven, Chicago

    Krista
    4 Nov 2009 | 10:00 pm
    Heaven on Seven111 N. Wabash - 7th FloorChicago, IL 60602USADate of Last Visit: Tuesday, October 20th, 2009The Victim: BevinThe Damage: Unknown...Bevin paid. But assumed to be about $12 each? The Background: Sometimes, you have to leave a place before you get a chance to visit its institutions. Yup, eight long years in Chicago and I'd never been to the original Heaven on Seven, widely reputed to be characterful, cheerful, and strangely Chicago-like, although its cuisine is from very strictly south of the Mason-Dixon. (Can I get y'all some Asbirn to go with those grits?)So when Bevin slipped…

  • London Blaggers' Banquet

    Krista
    3 Nov 2009 | 10:05 pm
    Have you heard about the super-exiting Blaggers' Banquet that Niamh over at Eat Like a Girl has organized? All in support of Action Against Hunger. On November 15th, a bunch of U.K. bloggers (mostly food-oriented, but we're an equal-opportunity bunch) will be taking over Hawksmoor, the revered steakhouse in Liverpool St, for the Blaggers’ Banquet. This will be an exciting dinner created entirely by bloggers and using only food that we have blagged and that we ourselves will cook and serve. There will also be a blaggers’ auction, where we will be auctioning exciting items we’ve blagged.

  • Hix Oyster & Chop House, Clerkenwell

    Krista
    2 Nov 2009 | 10:00 pm
    Hix Oyster & Chop House36-37 Greenhill RentsCowcross StreetEC1M 6BNDate of Last Visit: Friday, October 23, 2009The Victim: MeThe Damage: £30The Background: My flight back from Chicago landed at Heathrow at 12. Eyeballs scanned, I was home at pretty much exactly 2 and at Hix Oyster & Chop House by 2:30 p.m. I had been saving myself for this particular Hix...ignoring the soul-destroying breakfast of warm yogurt and stale pastry on my flight. Knowing...knowing that there was a very very good lunch just waiting for me.The Entrance: A good-sized late lingering lunch crowd was, well,…

  • Hix, Soho

    Krista
    1 Nov 2009 | 10:00 pm
    Hix66-70 Brewer StreetW1F 9TR Date of Last Visit: Saturday, October 24 The Victims: Feathers, Jen The Damage: £20ish each. I think I owe Jen money. The Background: The longer I write this blog, the shorter my reviews. Sometimes I'm sorry about that, but then I think, "But really, I don't have that much time. I should be doing laundry. Or something." So let me cut right to the chase...I like Hix. A lot. (You'll see this even more when you read my blog tomorrow, Tuesday.) I have to tell you that now, upfront, such is the hugeness of my current passion for the Hix empire and their very British,…

  • Big Bowl, Chicago

    Krista
    28 Oct 2009 | 1:15 am
    Big Bowl60. East CedarChicago IL 60611USA Date of Last Visit: Sunday, October 18th, 2009 The Victim: Me The Damage: Must double-check receipt but I think about $30 The Background: Big Bowl is my guilty pleasure. It's part of Chicago's vast restaurant conglomerate, Lettuce Entertain You. It's a Chinese "themed" restaurant. Yes, a themed restaurant. But years ago, I fell in love with their ginger ale. And their beef and broccoli (copious amounts of garlic used). So when I was hungry last Sunday night, I wasn't sad that Big Bowl happened to be close to my hotel.The Ginger Ale: Being a part of…
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    Nan's Network

  • Is Your Kid Sexting?

    nan@dellaquila.com
    4 Nov 2009 | 11:13 am
    Check out this interview with Gloria Allred, warning parents of the dangers of “sexting” among our kids. We all like to think that our kids aren’t doing it, but so many of them are and the liability that comes along with it is something you should be aware of. ...

  • "It Might Get Loud"... A Look At How The Electric Guitar Changed The Lives Of Three Guitar Legends.

    nan@dellaquila.com
    27 Sep 2009 | 9:58 pm
    i took my kids to see this, mainly because my oldest son plays the electric guitar, and partly because I wanted to peek into the heads of 3 rock stars from 3 very different generations. This movie brought together legendary guitarists, Jimmy Page from Led Zeppelin, The Edge from U2, and Jack White. The movie was written like a book with many different chapters, each chapter allowing the artist to tell his story. While doing this, it never became a “commercial” for their individual albums or guitars. It was a view into the soul of each of these legends and their music, all being…

  • "Julie and Julia"... What An Absolute Gem That's Not Just For Foodies!

    nan@dellaquila.com
    31 Aug 2009 | 2:31 pm
    At first when I heard about this movie I wasn’t sure what to think. How can they make a movie about Julia Child that would seriously bring the crowds to the theater. ... I went with one of my friends and sat in the back row, honestly not expecting anything more than just a sweet story to watch. What I found was a movie that took me in, grabbed my heart, and left me wishing that the story would never end. The only complaint that I have is that the movie wasn’t dedicated to just the life of Julia Child. I found myself wishing that I had a Tivo controller in my had to fast-forward…

  • What Ever You Give a Woman, She Will Make Greater....

    nan@dellaquila.com
    31 Aug 2009 | 1:37 pm
    “What ever you give a woman, she will make greater. If you give her sperm, she will give you a baby. If you give her a house, she will give you a home. If you give her groceries, she will give you a meal. If you give her a smile, she will give you her heart. She multiplies and enlarges what is given to her... so, if you give her crap, be ready to receive a ton of shit!”

  • 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.
 
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    The Best Food Blog Ever

  • Talula’s Table, From The Other Side of The Kitchen Door

    DDL
    2 Nov 2009 | 11:23 am
    With a reservations policy that requires prospective diners to reserve the 12-seat farmhouse table exactly one year in advance, Talula’s Table continues to be one of the toughest reservations in the country – one that requires patience, diligence, and either a quick dialing finger or a willingness to camp outside of the store in the predawn chill.  Scoring one reservation, under any circumstances, would qualify us as extremely lucky – but having had the opportunity to eat at Talula’s Table twice in the span of seven months, once in November and again in June, is…

  • One Final Tribute to Summer, in a Pot of Sauce

    DDL
    16 Oct 2009 | 12:34 pm
    I used to dream about San Marzano tomatoes, gladly shelling out three times the cost of a can of “regular” plum tomatoes for 28 ounces of pure Italian summer joy.  The low acid San Marzano variety is less sweet than other tomatoes, yielding an absolute superior flavor when used as the base for sauce.  They grow only in the small town of San Marzano, near Naples, and they are subject to the strict regulations of Denominazione di origine controllata that are used to certify authenticity of origin. With all of this in mind, I was excited to be able to order San Marzano tomato…

  • Hello, Autumn: Ginger Ginger Blah Blah Blah Ginger Cookies

    DDL
    24 Sep 2009 | 8:45 am
    The weather has taken a definitive turn towards autumn in our neck of the woods.  Even though there are still a few tomatoes on the vine, and the basil plants have not yet succumbed to the first frost, the chill in the air makes me crave something that would usher in the change of season – but gently, gradually, not like those garish displays of animated Christmas decorations in the supermarket. It’s hard to believe, but I’ve never posted anything about cookies here.  It’s not that I don’t like cookies (really, quite the opposite), but more because our house…

  • Programming Note: Announcing The Best Parenting Blog Ever

    DDL
    11 Sep 2009 | 1:27 pm
    As you may have read earlier, we are expecting our first child soon.  Seizing the opportunity to expand the blog empire, and wanting to spare you all the discomfort of reading blog entries that have absolutely nothing to do with food, today I am announcing the launch of The Best Parenting Blog Ever. While I may occasionally mention the Sprout in these pages, mostly when the worlds of parenting and cooking collide, for the most part all of the news and updates of our new status as parents will be found on the other site. As with this site, there’s a variety of ways to stay connected…

  • The Birth, Life, and Death of the Perfect Summer Tomato

    DDL
    4 Sep 2009 | 7:49 am
    Here’s an ugly confession: I’m very bad with keeping up with our garden.  I always begin the summer filled with great expectations of abundant crop yields, but by the end of July find myself with a box of bolted lettuce, cilantro that has since gone to seed, various weeds, and an eternal, neverending supply of mint. With this firmly in mind, this year I built a second square foot garden exclusively for tomatoes and peppers.  I ordered a variety of tomatoes, some of which were cherry tomatoes for a deck box, from chileplants.com, which were shipped to me in the first week of…
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    Chocolate & Zucchini

  • Sourdough Bagels

    clotilde
    4 Nov 2009 | 6:25 am
    When Maxence and I were in San Francisco late last summer, we had bagels for breakfast every single day. There were a couple of bagel shops not far from where we were staying, so we alternated between the two, and on those mornings that we went for a run through the Golden Gate Park, bagels awaited at a busy coffee shop by the ocean. I like mine dotted with poppy seeds or sesame seeds, and spread with cream cheese and a juicy slice of tomato. And thanks to a reader who recently suggested the pairing, I've also taken to topping my bagels with peanut butter and a juicy slice of tomato. (I know,…

  • November 2009 Desktop Calendar

    clotilde
    2 Nov 2009 | 2:44 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 November is a picture of what I think of as a Parisian tartine, an open-face sandwich made on naturally leavened bread (here, a slice of pain des amis from the bakery Du Pain et des Idées), lightly spread with semi-salted butter then topped with artisanal ham, thick shavings of aged Comté cheese, and slivers of cornichons. Add a side salad or a fat,…

  • Jerusalem Artichoke Soup with Bacon

    clotilde
    27 Oct 2009 | 8:40 am
    [Velouté de topinambours au bacon] It has been a while -- five years, to be exact -- since we last discussed Jerusalem artichokes around here, but they do belong to my regular winter vegetable rotation so I thought I'd bring them up again. The tubers have just started to appear and will stick around until March or April, so you can start looking for them now; you should have better luck finding them at a farmers' market of some sort, as they are not exactly a mainstream lot. The variety that's available in France is pink-skinned (see picture below), but you may see them wearing a beige…

  • Apple Slices with Frozen Sheep's Milk Yogurt

    clotilde
    20 Oct 2009 | 8:07 am
    Maxence and I like to spend a weekend in Amsterdam every once in a while: we love the atmosphere of the city in any season, and we usually stay in a neighborhood called Nieuwmarkt that is both lively (plenty of shops and restaurants) and residential (real people live there), the ideal mix if you want to pretend you're an Amsterdammer (only with terrible language skills) for a few days. It doesn't hurt that it is also the neighborhood where Pâtisserie Kuyt is located. This award-winning pastry shop and tea room is home to an irresistible apple confection called appelschnitte: sold in…

  • [Edible Idiom] Long comme un jour sans pain

    clotilde
    16 Oct 2009 | 1:25 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, "Long comme un jour sans pain." A literal translation would be, "as long as a day without bread," and it is used to express that something is very long -- in reference to physical length (a long road, a long list) or, more frequently, to the duration of an event (a long speech, a long wait) -- and dreary. I have found a couple of sources suggesting that an English equivalent was, "like a month of Sundays," but I've never heard or seen it used myself --…
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    Al Dente

  • Not All Amaretti Are Created Equal!

    Tracy Schneider
    6 Nov 2009 | 11:48 pm
    My friend Terry doesn't like the crisp amaretti you find in boxes and tins at specialty food stores, so when her neighbor in Spilamberto, Italy, Elisa, offered her some homemade amaretti, she was surprised at how delicious--and chewy--they were. She even asked for the recipe.Turns out Terry liked Elisa's amaretti for more than just their texture. Elisa's recipe includes no almond paste nor almond extract, which Terry finds overpowering, just freshly ground almonds. I like Elisa's recipe because it has only four ingredients, and they're all kitchen staples.Elisa's…

  • Crazy About Delancey's Clam Pie!

    Leslie Kelly
    6 Nov 2009 | 9:12 am
    I finally tried the hot/hot/hottest spot for pizza in Seattle and Delancey lived up to the high praise heaped on it by critics, food bloggers and pizza geeks.On a weeknight, the tiny dining room was packed before 6, so my friend, Adam Kuban, (the head cheese at Slice on Serious Eats) and I took a stool at the counter, overlooking Brandon Pettit's domaine, the walk-in closet-size space where dough is stretched and topped and slid into the wood-fired oven.The menu is fairly short, but my eyes shot straight to the clam pie, a take on the pizza made famous at an icon called Pepe's in New Haven,…

  • Friday Links for Food Lovers, Burger Time Edition

    Spanno
    6 Nov 2009 | 7:00 am
    It's Friday again! Here are a few burger-themed links the Al Dente editors obsessed about this week: Emeril plans to open a burger restaurant called Burgers and More, aka BAM, in a Pennsylvania casino. (Restaurant News) Iceland has no navy, no army, no air force, and now, no McDonald's. (Wall Street Journal) Gastronomic goliath, Adam Richman, took a few bites out of a 190-pound burger. (MLive) Mmm...sweet potato oven fries. (Taste is Trump) A heart-stopping sausage and bacon burger with Velveeta cheese. (Foodista) Symphony bar brownies are like the burgers of the brownie world.

  • Make-at-Home Merguez

    Tracy Schneider
    4 Nov 2009 | 11:55 pm
    When I heard about the merguez sausages my friends Zachary and Clark cooked for dinner the other night, I asked them to send on over the recipe. In addition to the recipe, from the October issue of Saveur, they sent me their tips and a great photo of their dinner. I wish I had been invited over that night!"Saveur magazine recently ran a cover story on lamb, which inspired us to do some lamb tasting. Our neighborhood butcher usually has fresh local lamb on hand, but they also get in lovely New Zealand lamb. (Can anyone tell the difference?)The first recipe we tried, 'Merguez,'…

  • Tom Douglas's Epicurean Chef's Board Makes the Cut

    Kitchen Maus
    4 Nov 2009 | 10:11 pm
    With the holidays right around the corner, my mind has been on all the food prep work in my very near future. With everything from sweet potatoes to slice to onions to chop, not to mention one very large bird to deal with, I've been checking out the customer reviews on several cutting boards at Amazon. The Tom Douglas by Pinzon Epicurean chef's board comes in at 4-1/2 stars with Amazon customers and at 15 by 20 inches is big enough to handle elaborate holiday slicing and dicing tasks. It has a groove to catch liquids, perfect for roasts and other juicy endeavors. Plus, it's…
 
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    The Ethicurean: Chew the right thing.

  • Genetically modified corn growers not obeying rules designed to maintain pest resistance

    Ethicurean
    5 Nov 2009 | 10:28 am
    Stop bugging me: As many as 25% of the American farmers growing genetically engineered corn are no longer complying with federal rules intended to maintain the resistance of the crops to damage from insects, according to a Center for Science in the Public Interest report released Thursday based on EPA records. (CSPI does not oppose GE crops, but does favor stricter regulation.) The crops in question, called BT corn, have bacterial genes spliced into their DNA that cause the plants to make toxins that kill certain insects when they feed on the crop. The EPA requires farmers in the Corn Belt to…

  • Open season: Local Roots Markets opens in Wooster, Ohio

    Jennifer M. aka Baklava Queen
    2 Nov 2009 | 12:36 pm
    Nine months doesn’t really seem like a very long time: over the span of a lifetime, just a mere hiccup on a long journey. But when you’re in the midst of those nine months (ask any expectant mother), you find yourself amazed at how much goes on in that time frame — and how it can seem to pass so slowly, and yet so quickly. That’s how long (or how short) it’s been since the steering committee of the Wooster Local Foods Cooperative, Inc., came together and began meeting regularly. And now another newborn has entered the world, and its proud parents’  dreams have…

  • Oakland has 1,200 acres of public land

    Ethicurean
    2 Nov 2009 | 12:20 pm
    Ready, set, grow!: A new report released today by UrbanFood.org, with support from the HOPE Collaborative and City Slicker Farms, has identified 1,200 acres of vacant and underutilized public land in Oakland, California, that could potentially be used for food production. If only half of it were cultivated, then it could supply 5% of Oakland’s vegetable needs, the reports says. (Oakland Local) The Ethicurean’s editor, an Oakland resident, observes that all soil would need to be tested for heavy metals and contaminants first, of course, but that turning these blighted vacant lots…

  • Report scrutinizes ties between Big Food, health organizations

    Janet
    2 Nov 2009 | 8:35 am
    Ignore the man behind the curtain: Reporters Rick Montgomery and Alan Bavley examine the “marriages of convenience” between unhealthy food producers and organizations aimed at promoting health, such as the newly announced alliance between Coca Cola and the American Academy of Family Physicians. (Kansas City Star) So depressing that these supposed health groups are so willing to sell their names to companies whose success lies in adding pounds of flesh to their customers.

  • Small-town grocery stores feed a need bigger than stomachs

    Steph L.
    31 Oct 2009 | 1:56 pm
    In the small Nebraska town I now call home, a small grocery store anchors one end of Main Street. Once a farm-implement dealership, it has nine aisles, a dairy cooler, and a fresh meat counter. It employs nine full-time workers plus various high school students, and its limited hours frequently cause this workaholic to actually leave my office at a reasonable hour. (It closes on weekdays at 6 pm, 7 pm on Saturdays, and 2 pm on Sundays.) Although I grow a lot of my own produce — and I still have an “out-of-town” list for things like wasabi, coconut milk, and other exotic items I…
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    Open Source Food

  • Scrambled Eggs Vittoria - Ovos Mexidos Vittoria

    6 Nov 2009 | 9:14 pm
    Put the butter on the frying pan and let it melt.Crack the eggs and mix them before putting them on the frying pan. Mix them a little bit and add the salt.Once the eggs are almost done, add 2 tablespoons of cream cheese (requeijão) and let it melt, mixing it…

  • French beans saute in sambal

    6 Nov 2009 | 1:52 pm
    1. Pound onion, garlic, dried prawns and chilly till fine. 2. Heat 3 tbsp oil and saute sambal. 3. Add french beans and fry till soft, add some water and oyster sauce. 4. Serve with rice.

  • Corn Fritter ( perkedel jagung)

    6 Nov 2009 | 8:04 am
    Mix all ingredientsHeat frying pan, put 1 tablespoon of corn mix at a time, fry it till golden brownServe hot.

  • Orange and Pineapple Chicken with Veggie Soldiers

    6 Nov 2009 | 4:22 am
    1) Mix the orange juice, butter, soy sauce and ginger. Add the chicken and leave to marinade for at least 15 minutes.2) Fry the chicken over a low heat in a large pan, for 4-5 minutes on each side until cooked through.3) Push the chicken pieces to the…

  • Carrot Banana Muffins

    6 Nov 2009 | 3:49 am
    In a small bowl, combine almond flour, baking soda, salt, and cinnamonIn a food processor, combine dates, bananas, eggs, vinegar and oilTransfer mixture to a large bowlBlend dry mixture into wet until thoroughly combinedFold in carrots and walnutsSpoon mixture into paper lined muffin tinsBake at 350° for…
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    CafeMom Daily Buzz: Food & Party

  • Stuffing: How Do You Make It?

    6 Nov 2009 | 8:41 am
    I'm hosting Thanksgiving this year. It will be the first time I cook dinner with all the fixings for a big crowd. *Gulp.* I've got the turkey under control. But the one food that's stressing me out? The stuffing! Help!I know it's silly to get worked up over a Thanksgiving side dish. But stuffing is serious business! It's an item that I, personally, look forward to all year. Plus, I feel like the success of the stuffing is an important measure of the overall Thanksgiving dinner. Do I want to go down in history as having the worst stuffing (and, therefore, the worst Thanksgiving dinner) of all…

  • Doughnuts for Breakfast in Public Schools?

    6 Nov 2009 | 4:00 am
    Here in Chicago, parents are in an uproar over reports that despite all the healthy options available as part of the free breakfasts offered by public schools, most kids go for the doughnuts.The good news? This is the first year that public schools in Chicago are offering free breakfast to almost every student. The bad news? Students are allowed to choose three items for breakfast, and most of them are opting for a (fortified!) doughnut paired with other sugary, processed items including Kellogg's Pop-Tarts, Kellogg's Frosted Flakes, and French toast with syrup. Needless to say, they are…

  • Pizza Bites! An Appetizer, A Meal...Or Just Because

    5 Nov 2009 | 9:45 am
    Photo From For The Love of Cooking My stomach is growling for these Pizza Bites (from For the Love of Cooking)—pillowy balls of pizza dough filled with cheese and pepperoni with a side of pizza sauce. Yum!A crowd-pleasing party food or a fun dinner for the kids? Only you can decide! I like the pepperoni idea, but I'd also try it with veggies (mushrooms, bell pepper, etc.). Which pizza toppings would you put inside your pizza bites? Related Posts: Toddler Meal: Breakfast Pizza Fast, Kid-Friendly Pizzas Hot Pizza Dip For Your Next Party

  • Pretty Princess Birthday Cakes by CafeMoms

    5 Nov 2009 | 4:40 am
    Photo by Totallysober Is your little girl dreaming of a princess-themed birthday party? Moms in the CafeMom Newcomers Club recently shared photos of their gorgeous princess cakes. Here are some of my favorites...Totallysober purchased the above princess cake from a local baker for her daughter's first birthday. ShakleeMama87 made this princess cake for her daughter's first birthday. It's a chocolate cake with butter-cream frosting. Photo by ShakleeMama87 Check out this pretty pink princess cake by Nicky80. Photo by Nicky80 AngelRT and her MIL made this princess cake for her daughter's…

  • Healthy Fast Food Both Moms and Kids Agree On

    4 Nov 2009 | 12:43 pm
    Photo by Plan9 The following is a guest post by Ideal Bite's Mama Bite contributor Jennifer Orr. My girls love, crave, go nuts for junk food...basically anything with little or no nutritional value. To satisfy their cravings and my must-be-good-for-you standards, I've learned some tricks to turn their favorite fast food into a somewhat healthy dinner (and for healthier snacks, try these makeovers). As an alt to chicken nuggets, I always have one or two organic, free-range birds in my fridge, already cooked by Whole Foods. I warm up some drumsticks, and the girls dip 'em in ranch or barbecue…
 
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    Under the High Chair

  • UtHC Virtual Jam Swap '09 Round-up!

    5 Nov 2009 | 3:06 am
    Photo by Cheri of Kitchen SimplicityIt is here! The round-up from Under the High Chair's very first Virtual Jam Swap!Exactly five months ago I put out the call for you to send me your jam for a friendly virtual jam swap. Not knowing how you would respond, but with the honourable goal to 'inspire and be inspired', I waited for the submissions to come in for my first ever blogging event.Ever so slowly, during the heat of July, they started trickling into my inbox. By autumn and the peak of harvest, I had a nice tidy number of contributions. I finally put a deadline for submissions, which lit a…

  • Quebec Pear & Rhubarb Butter with Green Cardamom & Honey

    3 Nov 2009 | 12:09 pm
    Obviously I’m getting addicted to this home preserving business.Case in point, this Pear-Rhubarb Butter. Flashback to last week. It's a chilly afternoon and I’ve got a million things to do. Both boys are napping and so after a few Tweets, I get cracking on the tasks at hand: folding laundry, answering emails, getting a leg of lamb in the oven—and cooking up some pears. Having sat way too long in the crisper, the pears are on the verge of going bad. The plan is to throw them in a pot and cook them down for a sauce for little Mateo.Lo and behold, an hour and a half later, I’m…

  • Cranberry - Vanilla Pavlova

    29 Oct 2009 | 10:41 am
    It seems a bit out of character for me to not have complained about the weather yet, so I thought it fitting to say Sheesh! It's cold! We've already had our first snow (not that it lasted) and I have to remember that a corduroy jacket and summery scarf just isn't going to do the job when I go out. Kids don't seem to notice the cold, no matter what they are wearing, but on those long walks and chilly afternoons at the park, I'm reaching for my long underwear. Let It Snow!What does that have to do with pavlova? Absolutely nothing, but then neither does this little tidbit..We sold our house!It…

  • Wordless Wednesday: Self-Sufficient At Last

    27 Oct 2009 | 9:22 pm

  • Foodie Facebook: Sue

    24 Oct 2009 | 2:04 pm
    Sue is hardly in need of an introduction; however, if you don't know her from her smart and unpretentious blog Foodie Suz, you may remember her from our tasty food tour of Montreal last August.I think she's swell.Name: SuePlace: Edmonton, AlbertaOccupation: Freelance writerWhat is your earliest childhood food memory?Spaghetti and meat sauce – made with stewing meat complete with a pig’s feet, allspice and bay leaves – made by my mom, who is half Italian.What did you eat today?Oatmeal with raisins and brown sugar for breakfast. Rice crackers with applewood smoked cheddar for lunch. Oh…
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    the strong buzz, by andrea strong

  • November 7, 2009 - 11:33 am: More Room at Dovetail (and an Armagnac cart, too!)

    7 Nov 2009 | 8:33 am
    November 7, 2009 - 11:33 am: More Room at Dovetail (and an Armagnac cart, too!) || Chef John Fraser's has expanded Dovetail, his elegant Upper West Side eatery. The restaurant has taken over the space next door, which is great considering the space was very awkward before, with little room to relax at the bar. His bar will... || Go to TheStrongBuzz.com to see the full posting.

  • November 7, 2009 - 11:22 am: For Fans of David Chang and Peter Meehan

    7 Nov 2009 | 8:22 am
    November 7, 2009 - 11:22 am: For Fans of David Chang and Peter Meehan || David Chang and co-author of the Momofuku cookbook Peter Meehan are going to be blogging their book tour for GQ magazine. Their first entry is up now and there will be lots more to come. Check it out at ... || Go to TheStrongBuzz.com to see the full posting.

  • November 7, 2009 - 11:21 am: Burger for Breakfast?

    7 Nov 2009 | 8:21 am
    November 7, 2009 - 11:21 am: Burger for Breakfast? || Before you turn your nose up at the idea of a burger for breakfast, hear me out. I'm not suggesting it replace your daily owl of Cheerios on a permanent basis, but I do think it might have a place as a morning after meal with a pint-sized Bloo... || Go to TheStrongBuzz.com to see the full posting.

  • November 6, 2009 - 1:48 pm: Piccola Cucina Focacceria Opens

    6 Nov 2009 | 10:48 am
    November 6, 2009 - 1:48 pm: Piccola Cucina Focacceria Opens || Piccola Cucina Focacceria, which opened this week, aims to satisfy your ravenous cravings with a specialty called focaccia col formaggio di Recco - two layers of very thin crust encasing creamy crescenza cheese. The focaccia is a signature ... || Go to TheStrongBuzz.com to see the full posting.

  • November 3, 2009 - 8:49 am: The Chow 13

    3 Nov 2009 | 5:49 am
    November 3, 2009 - 8:49 am: The Chow 13 || Most culinary awards tend to be pretty predictable, with brand name chefs taking home the gold, But Chow.com has just released their first annual Chow 13, a baker's dozen... || Go to TheStrongBuzz.com to see the full posting.
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    Dancing on My Table

  • Black-footed pigs munching on acorns and aromatic herbs

    admin
    30 Oct 2009 | 9:07 am
    Early September I went off to Sydney for the Fine Food fare. This event is not open to the public, it’s Trade Only, and it was good to see so many Kiwi food and drink producers there plying their products, or tasting what the Aussies had to offer.I tended to stick around the Spanish stand [...]

  • New York gets better and better

    admin
    12 Oct 2009 | 8:32 am
    Opting for lunch at Sala One Nine, instead of dinner the previous evening, was a good choice because lunch at Tarallucci is a more casual affair (it’s a great stop for a breakfast coffee and croissant, too; see previous blog). Sala at lunch was full and buzzy but not bursting at the seams like the [...]

  • New York Dining

    admin
    10 Oct 2009 | 9:12 am
    Last night we decided to eat Indian. It may seem a strange choice for New York, but is it? In a city where you can eat anything, why not dahi puree, peas and paneer or a masala dosa? Off we headed to a place with plenty of recommendations we’d pulled off the internet. Found it [...]

  • Dinner, Santa Monica again

    admin
    7 Oct 2009 | 1:50 pm
    So many places to eat, so few nights…but the decision was made and off we went to the Rustic Canyon Wine Bar and Seasonal Kitchen, 1119 Wilshire Blvd (tel 310 393 7050). I wasn’t sure what we were in for but one dish I ate sent me into raptures and was instantly memorable. As is [...]

  • Josie’s Restaurant, Santa Monica

    admin
    6 Oct 2009 | 9:44 am
    I’m writing this from one of my favourite hotels, Loews, Santa Monica Beach, California. I love it because the hotel is so airy and spacious with gorgeous tall palm trees growing in the centre of the lobby, and the atmosphere is so casual and summery, which is a relief when you’ve flown 12 hours from [...]
 
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    The Gluten-Free Hippie

  • I'm baaack!

    Lyra
    27 Oct 2009 | 2:42 pm
    Hello everyone!!It's been far too long since I've posted here. I'm very happy to say that I am back and will be posting MUCH more from now on!Jeremy and I have moved back to Eugene, OR, after getting offered work here in the spring. He's working for an alternative energy company, and thriving. I'm currently looking for work, as my job offer was temporary. Getting into modeling though, which is being really fun! I'm loving the networking aspect so far, and looking forward to getting some steady gigs from that in the future. In the meantime, I'm still writing. :)In regards to this blog, you may…

  • All 'Choked Up!

    Lyra
    6 Mar 2009 | 9:50 pm
    With spring heartily marching forward, it’s time to think about cooking with this season’s bounty. The Jerusalem artichoke is easy to cultivate, rich in potassium and iron, and a good source of carbohydrates. But most people aren’t all that familiar with this tasty tuber.Technically it’s not a native crop, since it comes from the east coast originally, but that’s close enough! Ironically, it’s also not related to the artichoke in any way, and has nothing to do with Jerusalem. It’s thought that the “Jerusalem” is a corruption of Girasole, the Italian word for “Sunflower”.

  • Pumpkin-Coconut Soup

    Lyra
    25 Oct 2008 | 12:01 pm
    As the days grow shorter and the maple leaves start to turn a golden hue, it reminds us all to stock up on winter produce that stores well. In my case, I turned to my trusty farmer's market stands, and scouted for some nice, big winter squashes. I got a few acorns, a couple of ambercups, a nice, big hubbard, and a couple of small carnival squashes. Last but not least, I got a cute little squash that looked like a hubbard, but smaller and less egg-shaped. I didn't think to ask at the time, but I looked it up when I got home and it turns out it's called "Blue Ballet", ah heirloom hubbard…

  • Herbacious Fried Potatoes

    Lyra
    24 Oct 2008 | 8:03 pm
    Not THAT kind of herb, you sillies! This is a family blog. :PThe other night, Jeremy and I had baked potatoes. I made up a few extra for leftovers, knowing I would grab them at random for a quick meal. Oh, how right I was! Let me just say, I never get tired of fried potatoes. I love super-garlicky, herbified morsels of soft yet crispy potato deliciousness. I used to go crazy as a kid for a huge mound of fried potatoes, with a couple hot fried eggs on top. Being a vegan now, I don't do the eggs, but who says I can't enjoy a big, greasy pile of carbohydrates once in awhile? ;)I love this recipe…

  • Paul Stamets: How Mushrooms Can Save the World!

    Lyra
    9 Sep 2008 | 1:25 pm
    Wow.Mushroom expert (what an inadequate word!) Paul Stamets preaching the gospel of Mycelium.Is it appropriate to get teary-eyed when watching this? I encourage you to send this video to everyone you know! It is truly eye-opening.
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    Recent posts for 'Wine and Drinks'

  • Why Can't I Find My Favorite Wine?

    5 Nov 2009 | 1:43 pm
    Consumers tend to imagine wine being produced at a bucolic Napa vineyard by a guy in an apron, but that’s not necessarily so, says the Hungry Beast in “How Wine Became Like Fast Food.” Wine and spirits stores like Total Wine and BevMo! are making and marketing their own private-label wines now. “Such brands are highly lucrative,” writes Keith Wallace, “with profit margins often 20% higher than comparable wines.” The trend isn’t limited to dedicated booze stores: “Trader Joe’s has its ‘Two Buck Chuck,’ Wal-Mart has its…

  • WhiskyFest Recap, San Francisco

    22 Oct 2009 | 1:54 pm
    Last week WhiskyFest blew through SF, leaving behind a trail of dead. Joking aside (though seriously, the stuff will slay you after a few hours if you don’t force yourself to dump after tasting), there were more than 200 whiskeys to sample from all over the world, many master distillers on hand to talk about their products, and, well, a lot of those profusely sweating guys who always seem to show up to beer and spirits festivals. I concentrated on the domestic offerings, leaving the many great Scotches and other imports for next time. Here are a few of the highlights: Death’s Door…

  • New Finds: Parker's Guide to Cheap Wine

    14 Oct 2009 | 11:15 am
    Yet another sign of the times. Hot on the heels of Michelin FINALLY reviewing moderately priced food in New York, along comes Parker’s Wine Bargains, a book from wine expert Robert Parker that covers the best wines costing less than $25. The book is organized by country and has tasting notes for more than 3,000 wines. Parker’s Wine Bargains, $12.14

  • Cocktail Perfection, Found in Translation

    8 Oct 2009 | 7:30 am
    The Atlantic’s food blog takes a trip to Japan where—no real surprise here—some exceedingly masterful bartenders work their magic on a daily basis. Washington DC–based sommelier Derek M. Brown does a good job of capturing the magic of a master at work: “My cocktails are not Eastern variants, but simple, well-crafted drinks that bear the mark of a technician. Sometimes [bartender Hidetsugu Ueno] even brings out a thermometer to check the temperature of a cocktail. His White Lady, a signature drink culled from the classics, is made without egg whites but has the…

  • Freaktoberfest in Williamsburg

    5 Oct 2009 | 1:03 pm
    Shmaltz Brewing, of Coney Island lager fame, debuted its new, blood-red beer at last Saturday’s second annual beer and music festival, Freaktoberfest. A packed crowd of craft beer fans partied at the Public Assembly in Williamsburg, Brooklyn, sampling a range of great mostly local brews. Shmaltz’s beers are always tasty, and they were being poured in abundance. But a new discovery was the New Hampshire-based Smuttynose’s Farmhouse Ale. A little maltier than I was expecting, it was golden in color and nice and spicy-yeasty. Tasty ’til the last swallow. There’s…
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    CHOW: General Topics Digest

  • Quick Homemade Indian Food

    4 Nov 2009 | 3:43 pm
    Spice mixes, wet and dry, are what make Indian dishes special—but they take time to make fresh. Store-bought sauces and spice mixes are ho-hum. Is there any middle ground? One approach is to make your favorite spice mix or paste fresh in bulk, portion it out ,and freeze it, suggests LauraGrace. Then, weekday after happy weekday, you’re only minutes away from fresh, special, homemade Indian food. It works well with any sauce that doesn’t have dairy, she says. “I’ve done it with korma too — just make the sauce up to the ‘add vegetables’ point and…

  • Nuts Are Not Shelf-Stable

    4 Nov 2009 | 1:52 pm
    Is your all-natural organic granola rancid? How about your nuts? “Rancidity is a huge problem all over, especially with natural foods containing no preservatives,” says Jim Leff. “And, worse, there’s so much rancidity out there that consumers don’t perceive mild rancidity as an ‘off’ flavor; it’s one they’re used to.” comestible agrees, and has seen the problem in his local health food stores. Any product containing nuts is vulnerable to rancidity, since nut oils degrade rapidly when they’re not vacuum-packed, irradiated, or…

  • Potato Chips That Burn

    4 Nov 2009 | 6:45 am
    Cheese Boy recently sampled some Cape Cod Jalapeño & Aged Cheddar potato chips and was very impressed. “The cheese and pepper flavors weren’t lacking like in some inferior brands,” says Cheese Boy, and the heat was certainly there too. “I had no complaints at all, except for the usual fact that most potato chip bags are filled half with air. Other than that, these were very good,” he says. Board Link: “Jalapeño” and “Amen” for these potato chips

  • Complicated Does Not Equal Better

    28 Oct 2009 | 4:45 pm
    “Over and over again, I prove to myself that more time spent in the planning and preparation of a meal does not necessarily make for a more delicious, more enjoyable, more exquisite meal,” says CindyJ. Call it the law of diminishing culinary returns. Great effort does not necessarily yield great food, and sometimes the most memorable food is a great ingredient in a simple presentation. “The general rule is that the higher the quality of the ingredients, the less you need to do with them,” says Ellen. Good-quality fresh food—dry-aged, organic grass-fed beef;…

  • How's the Hospital Food?

    28 Oct 2009 | 3:23 pm
    greygarious was recently, uh, privileged to sample his local hospital food—and his Chowhound sensibilities were scarred for life. “I ordered a side salad [and] it was a tiny bowl with perhaps a half cup of lettuce and a slice each of cucumber and tomato,” he says. “I could understand small servings of the less healthy items but you’d think they’d size in such a way as to promote the healthier foods.” Pei finds the same to be true of her local hospitals. Expect such delights as “chicken broth that tastes like it was made from powder, gummy…
 
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    Recent posts for 'Food Media'

  • Whither the Pawpaw

    5 Nov 2009 | 9:16 am
    Ari Weinzweig, cofounder of Zingerman’s (home of great food affordable enough for kings and queens), shares some information on the marvelous pawpaw, a native American fruit that was recorded as George Washington’s favorite dessert. Passion fruit–esque in flavor and often puréed into custard or pie, the pawpaw has a profound novelty factor, and is worth a bit of meditation. And, hey! For a mere $75, you can have 12 ounces of your own Zingerman’s pawpaw gelato by mail, along with five other flavors of frozen Thanksgiving-compliant yumminess. Image source: Flickr…

  • When Cereal Boxes Are Full of It

    4 Nov 2009 | 10:00 am
    If it irritates you that the Smart Choices food program claimed that Ritz Bits Peanut Butter Chocolatey Blast crackers are good for you, you’ll probably be stoked to read Dan Mitchell of Slate describe San Francisco’s assault on spurious cereal health claims. Mitchell notes: “The suspension of Smart Choices didn’t stop insane label claims. Far from it.” Kellogg’s Cocoa Krispies are “still claiming, in giant letters emblazoned across the box, that the sugary cereal ‘[n]ow helps support your child’s immunity.’ In this worrisome time of…

  • The "Fresh" Chicken That Traveled the World

    3 Nov 2009 | 6:02 am
    Reporting from Sao Paulo and Great Britain, the Telegraph puts together a great story on a Pret a Manger “fresh” chicken sandwich. Why the reporting from Sao Paulo, you might reasonably wonder? The fresh chicken is, as it turns out, frozen chicken from Brazil. Here’s the gemstone at the core of this story: “Pret a Manger, the sandwich chain which boasts of using only ‘fresh, natural ingredients,’ rears its chickens in small farms around Marau, in the south east of Brazil, and then sends them to Perdigao for processing and freezing. The frozen, raw meat is…

  • Pumpkin Buying: The Science

    30 Oct 2009 | 1:32 pm
    Never in the history of humanity has there existed a Halloween pumpkin-purchasing flow chart as descriptively accurate and generally useful as this one, which ran in the excellent online comic Sheldon. Flow charts: If you’ve got a lot of information and little space, they’re the way to go. Even if the topic is squash.

  • Co-op or Salt Mine? Ask an MFA.

    29 Oct 2009 | 7:35 am
    Thesis of a recent New York Times first-person story about the Park Slope Food Coop: It’s really, really difficult to work at a co-op for 2.75 hours every four weeks. Actual point proven by the New York Times’ first-person story about the Park Slope Food Coop: You kind of get what you pay for when you ask an MFA in poetry to perform manual labor. Of course, Park Slope Food Coop horror stories are hardly unknown to us here at CHOW. Image source: Flickr member stevendamron under Creative Commons
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    The Food Section - Food News, Recipes, and More

  • How To: Open a Bottle of Wine Using Your Shoe

    Josh Friedland
    6 Nov 2009 | 12:15 pm
    Drunk Frenchmen demonstrate how to open a bottle wine with your shoe (and a wall).

  • Robuchon Coming to San Francisco?

    Josh Friedland
    5 Nov 2009 | 6:50 am
    Anonymous sources tell the San Francisco Chronicle that superstar French chef Joel Robuchon is talking to the Mandarin Oriental Hotel about opening a restaurant in San Francisco.

  • VICE Launches Food Video Series

    Josh Friedland
    4 Nov 2009 | 9:03 am
    VBS.tv, the online video network run by VICE Media, has launched of a new series called MUNCHIES profiling chefs, critics, and eaters.The first episode follows chef David Chang as he dines on Korean fried chicken in Midtown Manhattan and hosts chef Jose Andres for a late-night dinner at Ssam Bar. Tune in for lots of self-deprecation, swearing, drinking, and pork buns.

  • Was Gourmet's Breadth Its Achilles' Heel?

    Josh Friedland
    4 Nov 2009 | 7:52 am
    In the Los Angeles Times, Russ Parsons explores whether Gourmet's sweeping editorial mission -- from home cooking to dining to travel and food politics -- was unsustainable in the new world of "narrowcasting."

  • Now Trending: Fried Chicken With a Dash of Economic Survival

    Josh Friedland
    4 Nov 2009 | 4:56 am
    Restaurant cosultants Joseph Baum & Michael Whitemanhave published their annual list (PDF) of food and dining trends for the coming year. What's going to be big in 2010? Fried chicken, lamb riblets, and tart-sweet flavors; but, also, economic survival, reassurance, and comfort and safety.
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    Eater NY

  • The Week in Eater: Danny Meyer Brings Maialino to NYC, Shake Shack to Miami

    Amanda
    7 Nov 2009 | 5:30 am
    Click the image above to view the full photogallery. This Week's Stories: A Tour of Danny Meyer's Maialino, Shake Shack Expanding to Miami, Scott Conant Rumored to be Taking Over Table 8 Space, Vong Will Shutter on Saturday and a Wolfgang's Will Open in its Place, Inside Greenpoint's new Restaurant/Piano Bar, The Manhattan Inn, The Final Shutter Tally for September and October, and A Look at PIes 'n'n Thighs as it Prepares for its Opening Next Month.

  • EaterWire: Le Gamin now Village Bistro East; Pepin Responds

    Amanda
    6 Nov 2009 | 2:39 pm
    MISUNDERSTANDINGS—In a Miami Times piece today, Jacques Pepin admitted to hooking up with more than 10,000 fellow cooks, servers, and bartenders in his lifetime. Now he's in the comments to explain: "...I must be too old and not "hip" enough to understand that the TRUE meaning of "hooked up with" now means "slept with." My interpretation of your question was that you were asking how many people I have encountered, cooked with, worked with, etc. in the food world. SHAME ON YOU!!" Sadface. [Miami Times] UPPER WEST SIDE—Dovetial reopens tonight after its weeklong renovations. Now…

  • Sports Bars: Los Dados Goes Sports Bar

    Scott Solish
    6 Nov 2009 | 2:16 pm
    Things have never been that great at Los Dados, David Rabin's Mexican joint in the heart of the Meatpacking District. Getting the beloved Sue Torres to sign on as chef gave Mexican food lovers hope that this place would be cranking out quality cuisine, but she left after a year, and the Dados has gone from a potential destination to that place across from the High Line that offers free margaritas and serves corny tamales. Falling another rung down the culinary ladder, Los Dados has installed a 103" TV and flat screens at the bar, and will be showing football on Saturday, Sunday and Monday…

  • Union Square Lounge 2.0: The lounge beneath the Coffee Shop...

    Scott Solish
    6 Nov 2009 | 1:50 pm
    The lounge beneath the Coffee Shop in Union Square is getting a redo behind promoter Michael Gogel with hopes of attracting a young, Parisian crowd. Rather than focusing only on Parisians and those who they congregate with, one would think Mssr. Gogel would want to attract any customers he can get, since the Union Square Lounge (the subterranean space beneath the unfortunate Coffee Shop) failed the get any buzz or business when it first opened and no one has been clamoring for its return. [GoaG]

  • Rumormongering: Will Scott Conant Take Over the Table 8 Space?

    Amanda
    6 Nov 2009 | 1:31 pm
    For the last couple of weeks, Eater spies have been hearing through back channels that trouble is afoot at Table 8. And that's aside from the trouble involving a partner's arrest for murder. Multiple industry sources have confirmed that celeb chef Govind Armstrong and his troubled partner Josh Woodward are trying to pull out of the restaurant and, of course, take their Table 8 name with them. And while reps at the hotel say there's no trouble in paradise, word from the rumor mill is that the deals are now being finalized, and the hotel will soon begin the transition from Table 8 to another…
 
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    The Girl Who Ate Everything

  • My Favorite Sandwiches in New York City and Beyond

    roboppy
    5 Nov 2009 | 11:29 pm
    A bunch of sandwiches that shall appear somewhere down this page. Up until about 2005, I wouldn't have labeled myself as a lover of sandwiches. Looking back, I don't know what the hell was wrong with me.* When my...

  • 'Satan's Diarrhea' and a Burger from Song 7.2

    roboppy
    31 Oct 2009 | 10:12 pm
    This post originally took place on October 19. "You [mumble mumble] bowl of [low growly mumble]," said Greg. "...Huh?" I leaned in to hear more clearly. "You [juughfmumbl] bowl of [ssmmumblrMUMBLAH]!" "...Whaaat." "You just [mmmumbrlr] bowl of [SUUHGUHDDUHHH]!" "...Huuuh what."...

  • 27 Hours in Philly, Part 2: Veggie Burgers, Cake, and Burmese

    roboppy
    26 Oct 2009 | 10:49 pm
    This post originally took place on October 4. Here's part 1! Veggie burger. The next morning at National Mechanics, I started my day with their veggie burger... Hay guys. ...While I had this somewhat awkward vantage point. Because I was...

  • 27 Hours in Philly, Part 1: Standard Tap and Franklin Fountain

    roboppy
    24 Oct 2009 | 9:22 pm
    This post originally took place on October 3. Each trip I've taken to Philadelphia has followed the same routine. Alex picks me up at the Bolt Bus stop, gives me a sorely needed warm embrace, and then we gaily saunter...

  • Sort Of Budget-Priced Lobster Rolls from Luke's Lobster

    roboppy
    21 Oct 2009 | 9:48 pm
    Each of the three lobster roll-eating experience I've had in my life has been memorable for different reasons. First was my dinner at Pearl Oyster Bar over three years ago with Kathy. Our newly lobster roll-enriched palates were ready to...
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    gastropoda

  • Pie Spy

    regina
    1 Nov 2009 | 1:59 pm
    Proof that Faux News is addling America big time: A very traditional bakery is selling “holiday-shaped” cookies. It would make sense if there were Kwanza and Hanukah shapes. But you can’t say Christmas? Even if you’re punching out dough as trees and bells?

  • The dog blog made her do it

    regina
    1 Nov 2009 | 1:45 pm
    Even sillier is the so-correct description of Martha’s special turkeys: vegetarian-fed. I mean, if you’re going to raise birds on human flesh, go for the meat eaters. More protein.

  • That orange aroma? Comes from a stick.

    regina
    1 Nov 2009 | 1:44 pm
    I got in a tiny tiff over on Twitter while in a manic phase when I responded to one too many Halloween PR pitches by saying pumpkin does not belong in coffee or beer or anywhere near chocolate. Who knew there were so many devotees of odd combinations? Or students of Colonial brewing history? It’s [...]

  • Mojitos by IV

    regina
    1 Nov 2009 | 1:43 pm
    NPR buried the lede in its piece on Cuban cuisine, the usual the-eating-is-bad-because-they’re-poor drone. After noting that you can get closer to the real deal in this country, whoever the essayist was quoted Maricel Presilla. Who made the excellent point that the cuisine is actually in danger of disappearing. Thanks to our insane embargo over [...]

  • Raifort. It’s very special. . .

    regina
    1 Nov 2009 | 1:42 pm
    Apparently I’m one of the few unexcited about the new iPhone app that will translate menus, although I could use its utility on some overwritten ones around town if indeed I had a real mobile. The best part of travel, beyond the memories you bank in your mental 401K, is learning. And deciphering a menu [...]
 
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    Orangette

  • Where I've been

    Molly
    20 Oct 2009 | 3:49 pm
    This morning, someone pointed out to me that it has been a month, exactly a month, a whole month, since I last posted here. I nearly choked.The truth is, I’ve been having a hard time. Nothing around here looks the same as it did, pre-restaurant, and to be perfectly honest, though I like this new life, I also miss the old one. There’s no point in trying to hide it. I’ve been dealing with a lot of exhaustion, and it’s been difficult to feel creative, eager to cook and write here - or do pretty much anything except watch Battlestar Galactica on Netflix. It’s a dire situation when you…

  • What I do now

    Molly
    20 Sep 2009 | 2:37 pm
    So, I wasn’t kidding about the black hole. But I’m sorry to have been gone from here for so long. I’ve missed you.Delancey is getting easier. As of two weeks ago, we now have a prep cook to work in the mornings, which means that instead of going in at 9 am to receive the first deliveries, Brandon can now go in around 11 am, and I go in sometime between noon and 2 pm, depending on the day’s prep list. We still get home around midnight, but it feels a lot easier than it did a couple of weeks ago. We’re getting more sleep, for one thing, but even more importantly, we know what to…

  • Wonder of wonders

    Molly
    24 Aug 2009 | 9:02 pm
    Well, the bad news is that I seem to have fallen into a black hole called Delancey.But the good news is that we’re open. And that Brandon and I are still alive! And that somehow, people are coming to our little restaurant! And, get this: I actually managed to take a picture of one of the pizzas. Wonder of wonders! I can die happy now. No, really, right now. I’m tired.This particular pizza looks sort of cockeyed and misshapen, but please bear with me. (Secretly, I like them that way.) It also looks small, because it’s sitting on a huge metal plate. In person, it’s our normal size, I…

  • Tonight at five

    Molly
    12 Aug 2009 | 9:21 am
    It’s very peaceful at Delancey right now. I’m going to try to remember what this feels like.Wait. Is the art in this photo crooked, or is it just me? Maybe my eyes are crooked. Anything is possible. Delancey opens tonight at five.There’s no signage outside the building yet, but that’ll be fixed soon. It’s at the top of our to-do list. In the meantime, for those of you in the Seattle area, maybe this map will help you find us? Our address is 1415 NW 70th Street. (It might be helpful, too, to know that we’re one block north of Ballard High School, directly across the street from a…

  • Figuring it out

    Molly
    4 Aug 2009 | 11:35 pm
    I meant to post this last Friday. You can see how well I did with that.I also meant to take a picture of some pizza, since that’s what this whole business is about, but that didn’t work out either. The cook we hired to help Brandon with the pizzas didn’t show up for his first official day of work - the day before our first pre-opening dinner - which has left only Brandon and me in the kitchen. That means that I do my work at my station, run over to his station to help top and finish pizzas, and then run back to my station again. This has not left much time for photography - or…
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    Sugar and Sweets: find something crave-worthy

  • Today is Caramel Apple Day!

    sugargeek
    21 Oct 2009 | 1:45 pm
    This is Caramel Apple Day! Here is your dose of sticky, apply beauty. This is how I like my caramel apples, too. No nuts on the outside. Just lots of thick, buttery caramel. Enjoy! photo by joyosity

  • Rhubarb Dessert

    sugargeek
    7 Sep 2009 | 12:54 pm
    When I was a kid, we had lots of rhubarb around the house. I don’t know whether it was planted there purposely, or whether it was just a weed. Being resourceful and sort of hippy-ish, my parents would gather it and cook it into foods. Let me tell you, you have to add a lot of sugar and stuff to make rhubarb really taste good. We had rhubarb tapioca, rhubarb pie, and rhubarb cobbler, to name a few. You have to enjoy a tart flavor to eat a lot of rhubarb. Here is a beautiful rhubarb dessert that certainly looks sweet! Do you like rhubarb? photo by gingercat2008

  • National Creamsicle Day

    sugargeek
    13 Aug 2009 | 8:30 am
    August 15 is National Creamsicle Day, and to celebrate the refreshing vanilla-orange frozen taste sensation, here’s a cool photo of an ice cream cup. Makes me want to grab a spoon! photo by ellie

  • Dove Chocolate (and free chocolate Fridays!)

    sugargeek
    10 Jul 2009 | 1:01 pm
    Everybody knows I love chocolate, and one of my favorite flavor combinations is chocolate with peanut butter. Recently, in a moment of weakness, I grabbed a bag of these Dove Promises. They are silky chocolate, filled with creamy and slightly salty peanut butter (smooth, not grainy). All I can say is YUM!!! I managed to stop my enjoyment long enough to snap a photo mid-munch. You’re welcome. photo by Heather Weaver And by the way, did you know you can get FREE Dove chocolate every Friday this summer? Check it out!!

  • 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?
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    ruhlman.com

  • Introducing: Michael Symon's Live To Cook!

    michael ruhlman
    5 Nov 2009 | 2:44 pm
    Photos by DonnaBeen so busy and so behind I've yet to make this announcement!  Tuesday saw the publication of Michael Symon's debut cookbook—Michael's motto and M.O.—Live To Cook!  He does indeed, and I'm thrilled to write about it here. Before I went to the CIA to speak with president Tim Ryan about a book project, I introduced myself to Michael so that I wouldn't be going into the interview blind and stupid. He was friendly and helpful and I spent a couple nights in the tiny kitchen he happened to be working in (it was so small he and his sous chef simply…

  • Now That's A Shallot

    Donna
    4 Nov 2009 | 6:58 am
    Photo Post by Donna I thought I knew what a shallot looked like. I've always liked the photo I took below showing shallots being diced. Then, I saw the shallots Michael brought home from the farmer's market last week. They were huge! I like photographing the natural design elements in nature, so when I saw one of these babies sliced open—I just had to capture the art work that mother nature had made. Macro photography is essential for a lot of food photography because it allows you to get the texture details of small things and eliminate unimportant backgrounds. Sometimes,…

  • Cleveland November Appearances: Don't Let Me Be Lonely!

    michael ruhlman
    3 Nov 2009 | 4:58 pm
    Photo by DonnaThe time between Labor Day and Thanksgiving is one of the busiest of the year and in addition to a lot of work, I'll also have the opportunity to do several food and book related appearances.  Hope you locals will join me for some of them.Fabulous Food Show, November 13-15I'm very excited to be welcoming Thomas Keller to town.  We'll be at the Fabulous Food Show Friday, November 13th at 7 p.m., for an intimate conversation about food, cooking the meaning of life, and plenty of Q&A with the audience. Tickets are $60 bucks and INCLUDE a signed copy of Ad Hoc…

  • Food Lover's Calendar

    Donna
    2 Nov 2009 | 7:26 am
    Photo Post by Donna Some of you have requested photo prints of recent posts to hang in your kitchen. Making professional color prints one at a time can be costly and that's why I decided to make a calendar of photos that some of you, and I, like best for less than the price of one professional color print. These are some of the 20 featured color photos in the 2010, 12-month, 13X10.5 inch (13"X22" when hanging) 4-color calendar, spiral bound, printed by Apple. There are also 12 additional small photos on the date pages. There will be 2 optionswhen ordering;—$45 (includes tax…

  • Ohio: Vote No on Issue 2

    michael ruhlman
    1 Nov 2009 | 3:00 pm
    Issue 2 would create an amendment to the state constitution, instituting a board with the legal authority to set and enforce the care of livestock throughout the state. Vote no. It's apparently a move to preempt national animal-rights groups from demanding changes in farm facilities that would cost big ag money and put smaller farmers out of business. A constitutional amendment is not the way to do this, especially given the vague wording on who would be on this board and how they would get there. My thoughts are these: This is a really tricky issue with dangers on both sides. I'm…
 
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    Serious Eats

  • Video: I Love Lunch! The Musical

    Robyn Lee
    7 Nov 2009 | 10:00 am
    "I love lunch / It's half the way to dinner / I love lunch / If that's a sin then I'm a sinner." If you love lunch so much that you feel the urge to spontaneously burst into song before eating, you'll appreciate this performance by Improv Everywhere, filmed at the Trump Tower atrium for a segment on The Today Show. Watch the video after the jump. I Love Lunch! The Musical [via Unique Daily] Related Video: Improv Everywhere's Grocery Store Musical 'Spontaneous' Musical Performed in Mall Food Court

  • In Season: Sweet Potatoes

    Claire Sellers
    7 Nov 2009 | 8:00 am
    [Flickr: Barbara L. Hansen] No other vegetable that says "fall" quite like the sweet potato. We all have our favorite recipes, and love debating which aunt's sweet potato casserole is the best. I still follow my Aunt Margaret's recipe, though with the addition and omission of several ingredients. Every time time I make the sugary, marshmallow topped casserole, my dad always says, "It tastes just like Margaret's"—bringing me instant culinary satisfaction. There is something nostalgic about the sweet potato that makes it taste that much better. Some seasonal sweet potato recipes, after…

  • Grilling: Butterflied Leg of Lamb

    Joshua Bousel
    6 Nov 2009 | 4:15 pm
    From Recipes [Photograph: Joshua Bousel] Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat. Seemingly designed for the grill, a butterflied leg of lamb comes out perfectly medium-rare exactly when the outside develops a nice crust over medium-high heat. In addition to the easy cooking technique, this leg of lamb has a smooth lamby flavor with just the right amount of chew, making every bite a pleasure. It's hard to improve on something already so good, but add mint to the equation and you're talking some seriously,…

  • Time for a Drink: Penicillin Cocktail

    Paul Clarke
    6 Nov 2009 | 3:30 pm
    From Recipes Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! It may not be as powerful as a flu shot or have the healing properties of the antibiotic it's named for, but the Penicillin Cocktail is a surefire cure for a chilly autumn night. Originally created by New York bartender Sam Ross, the Penicillin Cocktail takes the warming, soothing flavors of honey, lemon juice and fresh ginger, and fortifies them with a good dose of scotch whisky. And as if that isn't enough, the drink is topped…

  • Leftovers: The Day's Stray Links

    Robyn Lee
    6 Nov 2009 | 3:00 pm
    Leftover Bread: Five things to do with leftover bread. [The Kitchn] Obesity: It causes over 100,000 cases of cancer a year in the US. [Reuters] Glut: People love this over 30-year-old natural foods store in Mount Ranier. [WP] Michelin Closing: Michelin-starred restaurant in England temporarily closes due to outbreak of vomiting and diarrhea. [The Independent] Disneyland of Grocery Stores: New huge grocery store Market District is now open in Western Pennsylvania. [Reuters] Festivals: A list of food fests around the country this week. [Epi-Log] Kids' Menus: What dishes should go on kids'…
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    Slice

  • Portland, Oregon: Nostrana

    6 Nov 2009 | 10:00 am
    Previously in our West Coast Pizza Madness tour: Apizza Scholls, where our party of eight housed almost four pies. After dinner there had ended, only one brave soul—This Is Pizza's Adam Lindsley—dared join me for a second stop at Nostrana immediately after. (The rest of the folks retired to the Horse Brass for drinks, some vowing to meet us later in the evening for the third and final stop.) Though I'm not a fan, I'm used to the notion of Neapolitan-style joints leaving pies uncut. I've never seen one offer scissors for the job, however. As This Is Pizza's Adam Lindsley noted:…

  • Portland, Oregon: Apizza Scholls

    5 Nov 2009 | 8:35 am
    Clockwise from top left: Apizza Scholl's just before 4 p.m. and there's only one person in line; the shop is decorated with pictures of famous pizzerias, including FAMOUS RAY'S!?!; the amatriciana, with pancetta and onion. [Photographs: Adam Kuban] Apizza Scholls 4741 Hawthorne Boulevard, Portland OR 97215 (at SE 47th Avenue; map); 503-233-1286; apizzascholls.com Pizza Style: Neapolitan-American—NOT Naples-Neapolitan Oven Type: Electric(!) Bakers Pride Notes: Expect long lines/wait time to get in. On the various blogs and boards, people grumble about this consistently. Is it worth the…

  • Mundelein, Illinois: Bill's Pizza & Pub

    4 Nov 2009 | 12:15 pm
    Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. --The Mgmt. [Photograph: Bill's Pizza & Pub; remaining photographs: Daniel Zemans] Bill's Pizza & Pub 624 South Lake Street, Mundelein, IL 60060 (map); (847) 566-5380 Pizza Style: Cracker crust and Double Decker Oven Type: Gas The Skinny: Classic tavern cut pizza and the innovative Double Decker are served up in a dive bar/family/taxidermy museum Price: 12" cheese thin crust is $12.75; 12" cheese Double Decker is $16.25 Website: www.billspizzapub.com In 1957, seventeen-year-old…

  • Openings: Paulie Gee's, Greenpoint, Brooklyn

    3 Nov 2009 | 11:45 am
    This has been in the works for some time, but it's now official: Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, and is hoping to open Paulie Gee's by December. Anyone familiar with the Paulie Gee mythos won't find it surprising that his place will be a wood-fired Neapolitan-style joint. The oven is being built in Naples now and will be shipped over soon. Gianonne says he'll be the sole pizzaman at Paulie Gee's but will have an assistant trained and ready to step in at anytime in case of an emergency. As of now,…

  • Street Food Profiles: Wy'east Pizza, Portland, Oregon

    3 Nov 2009 | 7:30 am
    Another installment from my recent pizza tour of parts of the western U.S. Here, a pizza report and a Street Food Profile all in one—from perhaps the best city for street-fooding in the U.S. Wy'east Pizza 3131 SE 50th Avenue, Portland OR 97206 (SE Tibbets/Kelly, parking lot of Ruthie's Weaving Studio; map); wyeastpizza.com Pizza Style: Thin-crust, almost New York–Neapolitan Oven Type: Small propane-fired brick oven The Skinny: Great pizza FROM A TRAILER. Yes. A trailer. Could use a little more flavor to the crust, but the simple and excellent toppings make up for that a bit. Good…
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    smitten kitchen

  • moroccan-spiced spaghetti squash

    deb
    5 Nov 2009 | 7:36 pm
    I keep promising you all some quick, easy recipes but sharing instead a mousse that requires at least five bowls and an electric mixer that must be washed down no less than three times, a quiche that has at least three different components, cauliflower that demands you cook each ingredient separately and a from-scratch doughnut recipe that entails reducing, rolling, freezing, frying and dipping. I have no doubt that you’re standing out there in front of your monitor, hands on hips, demanding answers. Except I don’t have any logic or rationale that will explain I choose to use my…

  • salted brown butter crispy treats

    deb
    2 Nov 2009 | 10:52 am
    As it turns out, the last days of October don’t awaken in me a desire to fly around on my broom, don a “sexy” nurse/maid/fireman outfit or even gorge myself on candy. Nope, according to a quick glance at my archives, apparently when Halloween approaches all I can think about is reinterpreting Rice Krispie Treats. Unfortunately, I don’t seem to choose my recipes very well. Last year’s Peanut Butter Crispy Bars were delicious, but had structural issues that irked me. And two years ago, I fell prey to a Caramelized Brown Butter Rice Krispie Treat that was all sorts…

  • baked chicken meatballs

    deb
    29 Oct 2009 | 6:38 pm
    As it turns out, I’m a sucker for a good meatball. It’s a funny thing because ground meat has rarely done it for me; I’m certain I’m the lone American who doesn’t get in a frenzy over hamburgers or meatloaf. But something happens when you mix otherwise dull ground meats up with softened bread, herbs, seasonings and bits of extra ingredients, oof — I will swat your fork away to get at them first. I’ve found some good ones over the years, such as the only ones you should ever serve with your spaghetti and these guys, which, if you have not already, you…

  • silky, decadent old-school chocolate mousse

    deb
    26 Oct 2009 | 9:52 am
    Did you hear? The Eighties are back. Right outside my very front door, people too young to have experienced the decade the first time around are parading down the sidewalks in leggings and high-top sneakers, shoulder padded blazers, thick belts and inadvisable doses of fluorescent clothing, without a stitch of irony. You couldn’t pay me to join them; I aim only make myself live down each fashion disaster once in a lifetime, but in the kitchen? Oh yes, bring it on. Out of nowhere this summer (or perhaps out of the thin air of the 36th week of pregnancy), I began craving that 1980s…

  • cauliflower with almonds, raisins and capers

    deb
    22 Oct 2009 | 10:18 am
    Look, I know what most of you out there: “How on earth is she cooking with a newborn to take care of?” and that, quite possibly, one of two scenarios might be going through your head. One is that I am SuperDeb, a mutant human with cooking, sleep-deprivation-handling and time management superpowers, sweeping around my tiny apartment and even tinier kitchen in my Smitten Kitchen cape, trying to make all the other barely-holding-it-together new mamas look bad. Another scenario would be closer to something that you’d hear about on the evening network news scare report: Maybe Deb…
 
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    The Expatriate's Kitchen

  • Brussels Sprouts with Bacon-Shallot Vinaigrette

    Expatriate Chef
    3 Nov 2009 | 8:03 pm
    I promised Ruthy I would post this recipe. Brussels sprouts are in season right now and if you never liked them before, (and I was right there with you), you should try them again. Plus, they are just a crazy looking vegetable on the stalk, like a club you can eat.I use nitrate-free bacon and recommend you do as well. You can reduce the amount of bacon used here, use prosciutto, or skip it if you

  • Recommended Reading

    Expatriate Chef
    3 Nov 2009 | 9:28 am
    If you have not read this article in the New York Times about commercially raised and slaughtered beef, you need to. Thank you, Costco, for testing your beef independent of the suppliers — even when suppliers like Tyson will no longer sell to you because you care about your customers.And, Cargill, what's with treating meat with ammonia during processing, and still having it contaminated? Not just

  • November Book Giveaway

    Expatriate Chef
    2 Nov 2009 | 8:42 pm
    First, congratulations to GiGi as the random drawing winner of October's book, Vegan Lunch Box Around the World. GiGi, please give me some directions on where to mail your book at farmerfare (at) gmail (dot) com.Just as stores everywhere are cramming the shelves full of red and green, here is a warm, earthy book perfect for fall and Thanksgiving. the spice kitchen, everyday cooking with organic

  • Curried Pumpkin Soup

    Expatriate Chef
    26 Oct 2009 | 9:12 pm
    Coconut-Curry Pumpkin Soup 1 8-pound Musquee de Provence Pumpkin — also called a “Fairytale” pumpkin — or other deep-orange, thick-fleshed eating pumpkin or squash 32 oz. chicken broth 2 tbs. olive oil 1 large onion, diced 2 cloves garlic, minced 2 tsp. grated fresh ginger 1 15 oz. can coconut milk 3 tsp. sweet curry powder 1/4 tsp. red pepper flakes 4 tbs. sugar Kosher salt to taste

  • Pumpkin Shortage? Make Your Own Pumpkin Puree

    Expatriate Chef
    21 Oct 2009 | 12:05 pm
    There has been a lot of news lately about the pumpkin shortage. Good news is, not all states are affected. More good news is that many of the "decorative" pumpkins you see are actually delicious, edible pumpkins in disguise.Have no fear this October should you reach for a can of pumpkin and the shelf is bare. It's easy to make your own puree.First, get a large pumpkin. Not the jack-o-lantern kind
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    FoodChannel

  • No Way This Will Stay in Vegas

    6 Nov 2009 | 1:38 pm
    When Peter Romeo, veteran journalist who's logged 25 years covering the restaurant industry, heard about Andy Ford's Clockless trip to Vegas, he figured "I could get a blog out of this." And so he did.

  • Day 6: It's What We Do

    6 Nov 2009 | 9:20 am
    We each do what we do. In the case of each of our restaurants, across the board, they serve. Their natural bent is toward hospitality. On Day 6 of our Raves & Faves tour, we found three restaurants that demonstrate that hospitality in very different ways.

  • Day 5: In Vegas, Everybody's Got a Back Story

    5 Nov 2009 | 6:35 am
    On Day 5 of our Raves & Faves restaurant tour of Las Vegas, we found people with really interesting "back stories." They don't come out easily--these are hospitable people who usually make it all about their customer, not about themselves.

  • McDonald’s at du Louvre? C’est la Vie.

    5 Nov 2009 | 5:16 am
    McDonald’s France recently announced plans to open a new McDonald’s Restaurant in the mall under the Louvre, the country’s most revered cultural symbol. The country's epicures would surely rise up in a new French resistance movement. Only they didn't.

  • Day 4: Things You Can Count On

    4 Nov 2009 | 6:25 am
    Day 4 of our Las Vegas restaurant tour, and we're beginning to count both calories and hours. Too many of the first, and not enough of the second. So many restaurants, and so little time. Too much to count.
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    Greedy Gourmet

  • Virtual College’s Food Safety and Hygiene for Catering Course

    Michelle
    4 Nov 2009 | 2:50 pm
    Months and months ago I was offered this course but with a wave of the hand I turned it down. As much as I was interested in the subject matter, my time is little and oh so precious and I didn’t quite see how it will fit in the scheme of things. Fast forward a month [...] Related Posts Book Review: Best Food Writing 2002, And then there were three…, Books for Cooks

  • Giveaway #20: My Life in France by Julia Child

    Michelle
    2 Nov 2009 | 2:27 pm
    Raise your hands those of you who have already seen the food film of the year, Julie & Julia. Yikes. Am I the only one who hasn’t?! In my defence I have read the original book years ago so to see the movie will be the icing on the cake. However, those of you who are [...] Related Posts Giveaway #17: Exotic Oils and Vinegar from France, Giveaway #18: Traditional Chinese Caddie with Goodies, Giveaway #20: Vintage Organic Cheddar & Chutney

  • Creamy Asparagus Soup

    Michelle
    28 Oct 2009 | 12:03 pm
    There are some food bloggers and ethical eaters I know who will skin me alive for eating asparagus this time of year. But hold your horses. Before you start sharpening your knives and getting ready for action let me first explain. A bunch of asparagus usually costs between £2.99 and £3.99 for a bunch that weighs [...] Related Posts Creamy Pea Soup, Chicken Soup, Courgette and Avocado Pear Soup

  • Giveaway #20: Vintage Organic Cheddar & Chutney

    Michelle
    26 Oct 2009 | 3:46 pm
    With Christmas just around the corner, this prize makes an excellent gift to the foodie in your life. Answer This Easy Question What is your favourite cheesy dish? In the COMMENTS section you find below, enter your name and give your answer. I will draw from these names in a week’s time. Please read the T & C carefully. The [...] Related Posts Giveaway #18: Traditional Chinese Caddie with Goodies, Giveaway #16: Two Tickets to The Lion King Theatre Show Plus a Meal, Giveaway #17: Exotic Oils and Vinegar from France

  • Swedeaphobia Cure

    Michelle
    22 Oct 2009 | 2:45 pm
    Here is a delicious recipe for one of UK’s most unpopular vegetables. Winter is coming our way fast and the summer’s colourful fruit, like strawberries, cherries, apricots and peaches have disappeared from shops’ shelves in a flash. Pumpkins and apples are reigning at the moment but soon they will give way to chestnuts, Brussels sprouts, [...] Related Posts New Potato & Dill Salad, Creamy Potato, Bacon & Brie Tartiflette, New Potato, Courgette & Tarragon Tortilla
 
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    We Eatt: New recipes

  • Bean Dip

    25 Oct 2009 | 9:51 am
    Bean Dip Yummy bean dip that we put on the taco bake or eat with Frito's. Ingredients 1 16 oz. Can Refried Beans with Green Chiles1 Package Imo's Provel CheeseIf you can't find provel cheese, you can use a mixture of parmesan, mozzarella, provolone, and Swiss cheeses.Directions In a microwave safe ...You can view the recipe at: Bean Dip You can find other recipes and share your own with your friends at www.weeatt.com

  • Taco Bake

    25 Oct 2009 | 9:45 am
    Taco Bake One of my favorite recipes to make. It's really fast and easy. Ingredients 1 Lb. Ground Beef1 Packet of Taco Seasoning1 C. Water4 Taco size tortillas1 Jar Queso DipDirections Brown the ground beef, drain, and mix in the taco seasoning and a cup of water. Boil until almost all o...You can view the recipe at: Taco Bake You can find other recipes and share your own with your friends at www.weeatt.com

  • Papa Worcester's Enchiladas

    22 Oct 2009 | 5:07 pm
    Papa Worcester's Enchiladas My friend's dad makes this recipe every time I come over. It's quick, easy and tastes fantastic! Ingredients 1 Large Green Pepper1 Large White Onion2 Lb. Ground Beef2 Packets Taco Seasoning1-4.5 oz. Can Chopped Green Chiles18 to 20 Burrito Size Tortillas2-10 3/4 oz Can...You can view the recipe at: Papa Worcester's Enchiladas You can find other recipes and share your own with your friends at www.weeatt.com

  • Keang nor mai

    22 Oct 2009 | 12:22 pm
    Keang nor mai Lao bamboo soup Ingredients BambooYanang leaf extractMushroomKayang leafBeef (optional)Quail eggs (optional)Pumpkin (optional)Lao squash (optional)Padeak (Lao fermented fish paste)Shrimp pasteSaltBouillonSoaked sticky ric...You can view the recipe at: Keang nor mai You can find other recipes and share your own with your friends at www.weeatt.com

  • Homemade Margherita Pizza

    21 Oct 2009 | 5:54 pm
    Homemade Margherita Pizza My favorite pizza -- here's a way to make it, from scratch in less than an hour! Thin crust, easy to make. Makes two pizzas -- you can freeze one of the doughs for up to a week. Ingredients For the dough:3/4 cups (6 ounces) of water1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need...You can view the recipe at: Homemade Margherita Pizza You can find other recipes and share your own with your friends at www.weeatt.com
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    foodbeam

  • Le concorde, un entremet tout chocolat – Aller simple pour Londres

    fanny
    22 Oct 2009 | 2:05 am
    [Concorde, an all-chocolate entremet - A one-way ticket to London] Strangely enough, the past couple of days have – unlike the thousands that came before – felt soothing. Almost like a slow motion picture. In fact, this has sort of become a common fact. Every day spent in Entrevaux – a small village surrounded by mountains, and where wearing a Peruvian hat makes it to the local news (well, gossips) for at least a fortnight – seems to last forever. Definitely a good thing in my book. Especially since Guillaume and I booked our plane tickets to a new life. On the 7th of…

  • We’d lie around in bed all day – Tarte à la citrouille

    fanny
    9 Oct 2009 | 11:32 am
    I won’t lie. There are many advantages to having a boyfriend who’s a pâtissier. First, he loves 6pm slumbers parties à deux since he – like me – knows how a 3am wake-up feels like. Second, he whips some pretty nice dinners in a matter of seconds, leaving the kitchen deliciously shiny even though he is – like me – one of the messiest people on earth. Third, he tends to get as excited as I do when the following words are mentioned in no special order: AFTERNOON, PÂTISSERIE, NEW FLAVOUR COMBINATION. It all seems quite logical. I mean, we met while working for…

  • L’histoire sans fin – Comment glacer un mille-feuilles?

    fanny
    13 Sep 2009 | 11:59 am
    [The never-ending story - How to glaze a mille-feuilles?] Before I started getting serious with pâtisserie – more clearly, before I started waking up at three am and actually enjoy it – I must confess I felt quite confident with many things. From making pâte feuilletee to piping meringues; from assembling a series of entremets to decorating a cake. Those were the things I was comfortable with. However, it didn’t take long for me to realise that even with some of them, there would be some sort of hitches. Read: glazing a mille-feuilles. Period. The concept itself…

  • Welcome

    fanny
    10 Sep 2009 | 8:56 am
    Welcome to my new home. I thought it was well enough time to give foodbeam a new design. I do hope you’ like it. As usual, you’ll find touches of pink, and quite obviously, some cute details. So please, welcome my new mascotte, the cake-obsessed flamant rose [flamingo]. He loves ice-cream cupcakes, but anything sweet will satisfy his high-sugar diet. xx fanny Copyright © 2005-09 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…

  • Deliciously imperfect moments – Charlotte aux framboises et au fromage blanc

    fanny
    25 Aug 2009 | 6:10 am
    Whenever I’m stuck in a kitchen, where all I have on hands are a couple of Pyrex bowls, a hand-held mixer, and an oven; well, I must admit I feel a bit lost. Now, this might be a common statement, but I haven’t spent much time in a home kitchen – let alone made pastries in a home kitchen – for the past eleven months. It’s not that I don’t like pâtisserie anymore. In fact, I’ve never been so smitten with it as I am right now. It’s just that I get to have my daily fix every day, at the pâtisserie Lac. But when – the much needed –…
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    delicious:days

  • Headed South - Naples

    Nicky
    4 Nov 2009 | 3:26 am
    Our bags had just been unpacked, the impressions from our most recent trip to Nice not fully digested (no pun intended) and yet it was time to leave again. Italy this time, Campania to be more specific. A destination we didn't have on our radar until late summer - but more on this later. We had never been to this region of Italy before, so we quickly decided to throw in an extra day in Naples as a short stop-over. Just enough time to get a glimpse of the city, take a deep breath of the historic district, enjoy some typical Neapolitan food and find out first hand, whether or not the city is as…

  • Cooking with the guys: Part One - Past'e lenticchie

    Nicky
    29 Oct 2009 | 12:03 pm
    Show me a neat - doable - pasta shape and I'm sold. It doesn't take much to twist my arm and that's what happened when I first laid hands on a dear friend's book. Anonyme Köche is the name of Claudio Del Principe's food blog as well as his brand new book and besides the fact, that I think he is a super talented writer and has the most wonderful name (Del Principe - I'm sure others would kill pay for his name, myself included), his book is a perfect way to introduce this cool blog to those who prefer a real book over its digital alter ego. Read the rest of Cooking with the guys: Part One -…

  • Last summer's favorite antipasto - Ottolenghi inspired

    Nicky
    14 Oct 2009 | 12:14 pm
    The "last summer's" in above headline is a reminder for myself, that summer is not that far behind us - quite hard to imagine considering the first snowflakes that have been falling today. But despite their seasonal context, I wouldn't hesitate to serve these spicy bites year-round, certainly throughout fall and the upcoming winter, they're just too good to miss out on. Read the rest of Last summer's favorite antipasto - Ottolenghi inspiredCopyright © 2009 delicious:days. Please contact blog@deliciousdays.com.

  • Stuffed, but happy

    Nicky
    7 Oct 2009 | 11:29 am
    What you can see below is a glimpse of our - almost - daily breakfast situation during our most recent trip, many new found favorites included. Can you guess, where we've been? EDIT: Some of you were right, we've been to the Côte d'Azur again ... more on the trip is soon to come. Read the rest of Stuffed, but happyCopyright © 2009 delicious:days. Please contact blog@deliciousdays.com.

  • Stocking up on dessert snacks - Coconut rice pudding

    Nicky
    28 Sep 2009 | 1:21 pm
    Do you remember these little glasses? Back then, fellow food blogger Ulrike had lent inspiration to prepare semolina pudding. Ever since I skipped store-bought stuff such as rice puddings, fruit curds or custards. Rice puddings are especially close to my heart, a childhood thing, who would have guessed? Read the rest of Stocking up on dessert snacks - Coconut rice puddingCopyright © 2009 delicious:days. Please contact blog@deliciousdays.com.
 
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    La Tartine Gourmande

  • Autumnal butternut squash crumble — Crumble d’automne à la courge musquée

    Béa
    5 Nov 2009 | 2:20 pm
    Butternut squash crumble for the Boston Globe Fall is definitely my favorite season in New England. Beside the beautiful colorful foliage that cheers up the country and city parks, there are winter squashes. Butternut, acorn, red kuri, pumpkin. Oh, there are so many of them, in so many original shapes and attractive colors! I am always waiting for this time of year to bring them to our dinner table–at least twice a week, most likely more. Lulu, too, approves. This recipe is a good example. It’s a savory crumble that I created for the Boston Globe Food section. It’s…

  • Homemade baby food with the Beaba Babycook

    Béa
    4 Nov 2009 | 6:56 pm
    Beaba Babycook You probably recall that I recently wrote about making nutritious healthy baby food. What I didn’t tell you then, I realize, is about the utensil I actually use to prepare meals for Lulu. Magical! Oh how grateful I am to own a Beaba Babycook! It’s really the best kitchen gadget for a new maman! Perhaps you think you do not need one, and that’s fine too, but I must say that, it’s really simplified the preparation of Lulu’s foods. The bonus? It’s useful for that purpose and for whatever else you want. So I wrote about it for Short Orders in the…

  • Restaurant l’écluse 16 in Altwiller, in Alsace

    Béa
    3 Nov 2009 | 4:57 am
    When I traveled to France this summer, my family and I had lunch a few times at the restaurant l’écluse 16–only ten kilometers away from where my parents live. I really enjoy the place, not only because of its quiet, off-the-beaten-path location by a canal, à la campagne (in the countryside), but also because Leroux, the chef and talent in the kitchen, is a man who creates inventive eye-catching foods that showcase the best local ingredients. I wanted to write about the place. And so I did, in the Boston Globe food section last week. If you are interested, especially if you plan…

  • Gingerbread cookbook by Jennifer McGlinn

    Béa
    2 Nov 2009 | 6:29 am
    Gingerbread cookbook by Jennifer Lindner McGlinn Gingerbread If you recall, last year, I told you about the first cookbook I contributed to, styling and photographing the foods. Jennifer, the author, came to my house for a few days to work — we immediately became friends. Her cookbook was just published and I am so honored to have been able to work with her and the people at Chronicle Books. It’s a book about Gingerbread and every goodie that comes with it. It’s funny to think about it. I was three months pregnant when I worked on this project last summer. It was so hot, I…

  • Weekend getaway to Martha’s Vineyard — Weekend à Martha’s Vineyard

    Béa
    26 Oct 2009 | 8:19 am
    I’d been thinking about spending a long weekend on Martha’s Vineyard island for a while. Ever since we’d returned from France in late August. I knew we would wait until the summer crowds were gone and the place would become tranquil, with the exception of the activities of the locals and occasional visitors, like us. At first, I tried to reason myself, though, thinking ce n’est pas raisonnable Béa!, but the thought faded. Really vanished, in fact. And fairly quickly, I could hear the pleasing melody of an insisting voice whispering softly into my ear: Just do it,…
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    Blue Lotus

  • Catching Up

    Amy
    30 Oct 2009 | 8:56 pm
    Despite my lack of regular posts recently (does the past half year count as "recently"?) I've been keeping myself busy, so I thought I'd round up some pictures to show what I've been up to. So here are some things I've been doing since Spring, some of them already blogged, some not. In May I took two trips to Mount Takao a mountain in western Tokyo. Once was as a special outing with my Nature Club students, when I was too busy guiding the kids and their parents to take pictures, and once was a few days before that to scout out my route. Late spring is a fantastic…

  • Mikurajima

    Amy
    7 Oct 2009 | 5:04 am
    I really shouldn't have done it. Good wives are not supposed to take off on frivolous trips while their husbands stay home looking for work. Especially when they've barely gotten back from a one-month visit to Canada and can hardly claim they're starved for a vacation. Especially especially when their summers consisted of working five weeks of summer camps with just a weekend between each one, leaving very little time to even keep up with the laundry, let alone have quality with said husbands. But something keeps drawing my back, and I did it. I went to Mikurajima. Mikurajima is a…

  • Canada, week four

    Amy
    9 Sep 2009 | 12:13 am
    My last week in Canada began with lunch for everyone at Kingsley, a Chinese restaurant in Brampton with all-day dim sum. This was a very big treat for Hideaki and me: dim sum does exist in Japan, but it's done a bit differently. Customers ordering from menus rather than choosing dishes from passing carts, which is way less fun. The one time we found a proper dim sum place in Tokyo, with carts and all, we loved it, right up until we were hit with the $80 bill. Everything was delicious, with stronger flavours compared to Japanese dim sum, which is usually lightly flavoured and always dipped…

  • Tobermory

    Amy
    22 Aug 2009 | 7:54 pm
    While we were at Sauble Beach we drove up the Bruce Peninsula for an afternoon of hiking, stopping first for lunch in Tobermory, at the tip of the peninsula. We ate at a pirate-themed restaurant called the Shipwreck, with a cheese factor that was outweighed by the good food (and the cute pirate waiters).We started with fried pickles, a delicacy that was new to me but stayed true to the "anything can be good when deep-fried" rule, and then went on to fish & chips. We all chose the local whitefish and were rewarded with a very tasty fish, with a mild, slightly oily flavour and…

  • Sauble

    Amy
    14 Aug 2009 | 9:34 pm
      During my trip back home this summer the whole family drove up for a four day visit to Sauble Beach, a place we've been visiting since before I was born. Located at base of the Bruce Peninsula on Lake Huron, the beach is one of the longest freshwater beaches in the world but is relatively undeveloped, and everything is still pretty much the same as when I was little, including the vintage sign at the south end of the beach. We stayed, like we usually do, at a rented cottage, and spent our time swimming, building sandcastles, and strolling along the beach. We barbecued…
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    Grub Street New York

  • Nello May Be in Trouble for $47,221 Bill Story

    6 Nov 2009 | 3:40 pm
    Those recent wallet-busting lunch bills at Nello (Mikhail Prokhorov is said to have spent almost $19,000 and Jay-Z is said to have dropped $1,700) were small change compared to the $47,221 that Russian oligarch Roman Abramovich blew, according to a TMZ item that has now been removed. ("I'm not impressed. I'm happy," Nello Balan told the Post. "The only thing that would impress me is a $1 million tab.") The flack for Abramovich's London-based holding company now tells Cityfile that although Abramovich lunched at the restaurant on the day in question, he didn’t spend nearly that amount,…

  • Dovetail Completes Expansion; Learn to Cook at Tabla Tomorrow

    6 Nov 2009 | 3:24 pm
    Cobble Hill: The Brazen Head is serving 30 rare, unpasteurized beers today through Sunday, from noon to 2 a.m. [Feed/TONY] Flatiron: Floyd Cardoz teaches a $120 Holiday cooking class at Tabla this Saturday at 10 a.m. Guests get a copy of Danny Meyer’s new cocktail book, Mix, Shake, Stir. We've been; they're fun and filling. [Grub Street] Rockaways: Police arrested two men in Brooklyn this week for catching 46 striped bass. The legal limit is two. [Diner’s Journal/NYT] Tribeca: City Winery hosts Murray’s Cheese brunches with free music every Saturday from 10 a.m. to 3 p.m.

  • Openings Preview: First Look at Purple Yam

    6 Nov 2009 | 2:50 pm
    Elvie's may have closed, but Rob Patronite and Robin Raisfeld bring good news for Filipino-food lovers in next week's magazine: Purple Yam is ready to open Tuesday in Ditmas Park, as a slideshow and menu attest. The owners hail from the now-closed Soho spot Cendrillion: “Although traces of Cendrillon remain, like the signature Philippine adobo and barbecued ribs, they’re joined by a coterie of new Korean-inspired dishes.” Purple Yam Menu [PDF] Opening: Purple Yam [NYM] Purple Yam, 1314 Cortelyou Rd., nr. Rugby Rd., Ditmas Park, Brooklyn; 718-940-8188 Read more posts by…

  • Eric Ripert Tastes With His Eyes Closed

    6 Nov 2009 | 2:27 pm
    "Today's show is all about olive oil," says chef Eric Ripert in this latest episode of Avec Eric. "How do you know what's best?" By doing a blind tasting at Le Bernardin, of course! Later, Ripert goes to a fourteenth-century farm and vineyard in Tuscany to explore the relationship between olives and wine. Watch the preview and tune in to your local station. Read more posts by Aileen Gallagher Filed Under: avec eric, eric ripert, video, video feed

  • Wolfgang’s Steakhouse Replaces Vong

    6 Nov 2009 | 2:17 pm
    Vong closes after dinner service tomorrow and according to Jean-Georges Vongerichten’s blog, its successor will be a new location of former Luger headwaiter Wolfgang Zwiener’s eponymous steakhouse. [Jean-Georges Vongerichten via Eater] Read more posts by Daniel Maurer Filed Under: jean-georges vongerichten, midtown, openings, peter luger, vong, wolfgang zwiener, wolfgang's steakhouse
 
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    CityMama™

  • Vegan Chickpea, Carrot, and Potato Burrito Filling

    CityMama™
    5 Nov 2009 | 5:19 pm
    A saute of chickpeas, carrots, diced white potatoes, and sliced Field Roast artisan vegan potato-apple sausage will be tucked into warm tortillas, topped with salsa verde, and devoured. Wish you...

  • Penne with Sweet Onion Sauce

    CityMama™
    4 Nov 2009 | 8:56 am
    I found this gorgeous pic at fun food blog Definitely Not Martha. Please visit her--her recipes look amazing! When I first tasted this sauce (at my aunt's house in Rome),...

  • Why Twitter Parties Don't Suck

    CityMama™
    3 Nov 2009 | 7:33 am
    I've written about why Twitter parties don't suck over on The Cleverist, the new Clever Girls Collective blog. It's the blog attached to our social media marketing agency, and where...

  • Let's Meal Plan Together for 11/2/09

    CityMama™
    2 Nov 2009 | 3:06 pm
    Finally, Halloween is behind us and we can move on to the anticipation of my favorite holiday: Thanksgiving! I will spend this month poring over my cookbooks and food blogs...

  • Close Up Kitty Cat

    CityMama™
    30 Oct 2009 | 11:10 am
    Close up kitty cat Originally uploaded by citymama Happy Halloween! Love, Wallie
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    Chubby Hubby

  • Two reasons to head up to Hunter

    Chubby Hubby
    31 Oct 2009 | 7:17 am
    Now, you might not need any convincing to head up to the Hunter Valley on your next trip to New South Wales, Australia. Knowing it’s the country’s oldest and one of its most exciting wine regions may be all the reason you need. But just in case you needed a little extra motivation, S and I have sussed out two amazing places that alone are reason enough to head up to Hunter. 1. The Rock restaurant and Andrew Clarke’s stunning food There are good vineyard and wine country restaurants and then there are great ones. The Rock restaurant at Poole’s Rock Wines is definitely one…

  • Boys vs Girls

    Chubby Hubby
    28 Oct 2009 | 7:38 am
    V’s yummy pork belly A few years back, my darling wife S and I took part in a home cooking challenge with 3 other couples. The theme was boys versus girls, which meant that all of the men were on one team and our wives/partners on another. On two different nights, each team planned and prepared a full menu, which was served to all participants, plus an additional couple, our judges. We had invited two foodie friends to sit in on the two dinners and decide who did a better job, the boys or the girls. That year, the girls won, reportedly by just one point. Of course, it didn’t help…

  • Quick Q&A with Joanna Savill

    Chubby Hubby
    25 Oct 2009 | 2:45 am
    Photo courtesy of the Sydney Morning Herald. Taken by Edwina Pickles. As mentioned in my previous post, uber-foodie Joanna Savill is Festival Director of the Sydney International Food Festival. Joanna kindly allowed me to pester her with a few questions about this year’s SIFF. CH: Hi Joanna! We had a great time at the Showcase. Can I start by asking how different is the Festival this year under your direction? Essentially this is the very first Sydney International Food Festival as it replaces an event called Good Food Month. So it’s new. Having said that, Good Food Month…

  • Sydney International Food Festival (a small slice)

    Chubby Hubby
    25 Oct 2009 | 2:38 am
    Chefs from the Showcase Gala Dinner posing while plating. Photo by Dominic Loneragen of the(sydney)magazine. Over the years, I’ve had the pleasure of attending quite a number of food festivals in different parts of the world. Most recently, I was in Sydney, Australia, to check out the first-ever Sydney International Food Festival, both as a panel-speaker and also as an invited observer. I was particularly excited to head down under for this particular festival because its director, the amazing Joanna Savill, is an old and very special friend. Joanna is one of the most respected foodies…

  • Half off in Singapore’s best restaurants

    Chubby Hubby
    23 Oct 2009 | 1:25 am
    photo from Dim Joy I don’t usually use my blog as a platform through which to talk about my work projects, but I thought many of you would be as excited as I am about one of the latest things that my colleagues and I have created. Knowing how much Singaporeans love getting a good deal and love to eat out, early this year, my colleagues and I embarked on the rather ambitious project of creating a new dining programme here in the Lion City. We wanted to (1) deliver fantastic and unbeatable discounts to diners; (2) standardize these privileges so that customers wouldn’t have to…
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    The Passionate Foodie

  • StarChefs Rising Star Revue: Foie Gras & Donuts

    Richard Auffrey
    7 Nov 2009 | 3:00 am
    Seared Foie Gras and Doughnuts! A pairing of two of my favorite foods. That decadent dish stood out to me amidst over a dozen other delicious items. Yet that is also not to slight all of the other treasures I found at the recent StarChefs Rising Star Revue.I previously mentioned this event, and in brief, 14 of Boston's chefs, pastry chefs, sommeliers, and mixologists received a Rising Star award. These individuls are thought to have the "attributes that make us believe they will be the future leaders of the country's culinary scene." Each of the award receipients prepared a special dish,…

  • Upcoming Wine Events

    Richard Auffrey
    7 Nov 2009 | 2:44 am
    I wanted to bring your attention to two interesting wine events that are upcoming.Central Bottle: November 13, 4pm-8pmCentral Bottle, a new wine store in Central Square, Cambridge, should be opening on November 13. I have previously told you about this upcoming store and I have eagerly been awaiting its opening. They will be having a wine tasting with Mario Zanusso of I Clivi, an excellent winery I have reviewed before. They even currently produce two killer boxed wines.Wine ConneXtion: November 14, 12pm-3pm:Wine ConneXtion, a new wine store in North Andover, is having a Grand Opening on…

  • Beacon Hill Bistro: South Africa Wine Dinner

    Richard Auffrey
    6 Nov 2009 | 3:00 am
    Three food and wine lovers attended the Skinner Pre-Auction Wine Tasting at Troquet. Yet our appetites were only whetted with the fine wine and cheese. So we needed to decide on a restaurant for dinner.Jackie of Leather District Gourmet, Dale of Drinks Are On Me, and I, walked down to Charles Street and pondered over the possible choices. The Beacon Hill Bistro was mentioned and I remembered they were holding a South Africa Wine Dinner that evening, part of their Wine & Dine Mondays series. This interested all of us so we walked over to check out the menu, and see whether we could get…

  • Thanksgiving: More Choices

    Richard Auffrey
    6 Nov 2009 | 2:44 am
    Here are some more Thanksgiving options if you decide not to dine at home this year.dante – 40 Edwin H Land Blvd., Cambridge, 617.497.42001:00-9:00pm, ($69 per person; a la carte menu for children under 12)Restaurant dante is offering a Thanksgiving 3 course prix-fixe menu with something for everyone. It wouldn’t be Thanksgiving without the turkey dinner. Chef Dante is roasting a naturally-raised free-range Vermont turkey with stuffing, potato puree, sweet potato fries, maple brussels, cranberry sauce and gravy. If meat isn’t your thing, Chef Dante is also preparing a vegetarian…

  • Beijing Noodle No.9: Las Vegas

    Richard Auffrey
    5 Nov 2009 | 3:00 am
    Do you enjoy noodles and dumplings? If so, and you are visting Las Vegas, then you might want to visit Caesar's Palace. Tucked within the casino, you will find Beijing Noodle No.9, a very striking restaurant serving Northern Chinese cuisine. Bon Appetit magazine recently declared it as one of the Top Ten New Asian Noodle Bars in the U.S.Executive Chef Li Yu has created an interesting menu of noodle dishes, dumplings, soups, pancakes and numerous speciality dishes such as Braised Sea Bass in Clay Pot, Sauteed Diced Beef with Macadamia Nuts, and Beijing Salt and Pepper Chicken. They also have a…
 
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    Blog

  • Better late than never!

    Sarah
    29 Oct 2009 | 4:08 pm
    Ok so I haven't got my daring baker post done on time but I've been a busy little bee recently. I've been making cakes, damson gin, working and doing wedding preparation etc! I was quite keen to do this recipe though as anything with almonds in it is basically food of the gods and we were having a leaving lunch in work for a colleague going on maternity leave and I thought this was appropriate.  As I have been rather busy organising presents for the departing colleague and doing a cake for the same day I needed to have made the macaroons for the lunch, it was a bit of a rushed affair.

  • Daring Baker Squid Pho

    Sarah
    14 Oct 2009 | 12:43 pm
    Last minute as usual for the daring Kitchen challenge! I completely forgot to take it into consideration when I sat down to write my weeks menu so I had to shoe horn it in somewhere. I was already having chicken in the week but I remembered I had some frozen squid in the fridge and thought it would be a good addition to an aromatic broth. I have tried to make similar recipes before but usually go for the make something up without a recipe route and it hasn't always been that successful. This time I was glad to have some guidance as the resulting stock was delicious and will be one I will make…

  • Daring Cook Indian Dosas

    Sarah
    14 Sep 2009 | 10:53 am
    As I'm a bit light on the pocket money situation I thought this nice recipe wouldn't break the bank too much. I like Indian food and do make it from scratch reasonably often, one of my favourite books is Anjum Anand's book "Anjum's new indian". It's also quite healthy, which is what I need after a week on holiday indulging myself. I haven't made dosas before but I'll try anything once, with regards to food that is ;-). The recipe was a little labour intensive, especially the coconut wrestling, and the pancakes took quite a few goes to get them right but they turned out very tasty in the end.

  • Pan fried salmon with tabbouleh

    Sarah
    23 Aug 2009 | 10:27 am
    I have in my possession yet another cookbook. This time it's "What to eat now, more please" by Valentine Warner. He's a bit mad but has some lovely recipes and one of them that I have made time and time again is his recipe for tabbouleh. Of course I can't help but fiddle with the recipe a bit  and I've added capers and anchovies to mine to give it a bit  more of a punch and served it with a lovely thick salmon fillet cooked on a grill pan. Delicious!

  • Daring cooks rice with squid, artichokes and mushrooms

    Sarah
    14 Aug 2009 | 2:21 pm
    I love seafood and was really keen to give this a go. Sadly I can't get cuttlefish round these parts so I decided on squid instead. The resulting dish, although a little time consuming was absolutely DELICIOUS! I can"t recommend it more highly. Having said that, this is definitely not first date food as the allioli is powerful stuff! The only other criticism I have is that the squid ended up a bit chewy. It either needed to be cooked for a very short time or much longer. Hi all, this is Olga from Las Cosas de Olga and Olga’s Recipes and I’m pleased to be your host at August Daring Cooks…
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    weber_cam

  • Pizza Grand Prix postmortem

    Dave
    18 Oct 2009 | 7:45 pm
    webercam.com is largely a lab notebook of my adventures in cooking and amateur food science. Tonight I was invited by Jim of CMH Gourmand to attend the Pizza Grand Prix held at Wild Goose Creative and show off my cool toy, a modified grill that cooks pizzas. I had a blast. I love to share pizzas I make and gain feedback. Hardly a well composed post, I just wanted to record some quick notes (I'll keep the post going a few days). •I made a total of about 18 pizzas in 2 hours, 225 g crust each and mostly topped with Dei Fratelli crushed tomatoes, basil and mozzarella. •Bethia brought…

  • I'm ready

    Dave
    18 Oct 2009 | 9:15 am
    Tonight's the Pizza Grand Prix. My Firedome, 10 pounds of dough, simple toppings and I will be in attendance.I heard Padma and Colicchio may also show up.ps Sorry Jim, I had to pack the car early; still there will be some good photo ops @ 5. I also get to the airport 3 hours early.

  • Meatloaf on the grill

    Dave
    13 Oct 2009 | 4:03 am
    I walked by my cafeteria's meatloaf entre today and felt a rush of inspiration.On the way home I dropped in to Weiland's Gourmet Market to get meatloaf mix. Meatloaf mix is 1/3 beef, 1/3 pork and 1/3 veal. I don't know anywhere that has it except Weiland's. I got a few pounds, separated it into 1 lb portions and went to work on tonight's dinner.I took 400 grams of the heavenly mixture, and added 7 g salt; Ruhlman salts meat at a reliable rate of 40 g / 5 lbs. I use this ratio a lot in cooking. Cooking meat you only get one shot to get it right. Can't really eat the meat raw to check spices,…

  • Firedome using Stubbs charcoal

    Dave
    12 Oct 2009 | 10:11 am
    Firedome using Stubbs charcoal, originally uploaded by Seligmans Dog. It's (Pizza) Grand Prix week! We're prepping the kettle for a very short road trip to the Wild Goose Creative (bicycle rack transporter and all). Last night I did a quick dry run to check out the fuel I'll be using while making Pizzas.I ran my Firedome through a dry run to check the fuel, condition a new piece of clay and take some measurements. The dome ran for 3 hours at 600+ °F which was about the same temp as the clay surface. Great temperature uniformity. After the PGP, I'll be trying seasoned wood chunks to boost…

  • I'm going to start making myself one of these

    Dave
    6 Oct 2009 | 6:47 pm
    When Sodexo serves mini corn dogs, she jumps at it. Kills me.
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    SugarMyBowl.com

  • Fabulicious in Blogalicious

    MJ Tam
    11 Oct 2009 | 9:31 pm
    I hate myself for running a little late to the Blogalicious brunch this morning. Just a little late. 20 minutes to be exact, but it was long enough to miss the first few minutes that Denene Millner graced everyone with her classy self.According to Harper Collins site:“Denene Millner is a columnist for Parenting magazine. She has worked as a senior editor at Honey and as an entertainment and political journalist for the New York Daily News. She is also the author of The Sistahs' Rules and co-author of several books, including the novel A Love Story (with her husband, Nick Chiles), and The…

  • What was I thinking?!

    MJ Tam
    10 Oct 2009 | 7:40 am
    I got back to my hotel room at around 2 am from the first round of cocktail parties to kick-off the Blogalicious Conference - 1st blogging conference for Women of Color and I’m TIRED. Tired but still feeling fabulous. How can I not feel fabulous when I’m surrounded with all this exhilarating group of ladies?!A few months back when I was asked to join and speak in this Blogalicious Conference, I was very excited BUT at the same time, I’m not too keen with the actual word “blogalicious”. I felt that the word itself takes away the professional career I've built in blogging. It bothered…

  • Bringing Blogging Mojo Back

    MJ Tam
    8 Oct 2009 | 11:04 pm
    Yes, I'm really back! What to do? Where to start? Accck! Is anyone even reading here still? The last time I wrote was in July. A complete blog sabbatical and I hope that it will never happen again. What happened? My mojo went on a tangent. I focused on other web projects that have taken off and I was left uninspired to continue this personal blog of mine. The ironic thing is, a few months ago a girlfriend started blogging and I straight out told her that she needs to blog more if she wants to see more traffic. Hah! I should've been listening to my own advice.So I'm here in Atlanta for the…

  • I lost my blogging mojo

    MJ Tam
    10 Aug 2009 | 9:56 pm
    Blogging was supposed to be fun, but lately this feels like work. And I have enough work, so this blog has been sitting and collecting dust lately. Darn, I hate that! I miss the feeling of excitement in blogging and I seem to be missing that lately. For now I'm giving myself a little bit of time to just do what I need to do. Like get the kids ready for school again (in 2 weeks, yikes!), finish the launching of a couple sites I have in my plate, and then maybe I'll get my mojo up and going again.The thing is, I have lots of exciting things going on that I'd love to share...but I'm also…

  • My Rachel Wanna-Be Ray Moment

    MJ Tam
    19 Jul 2009 | 11:05 am
    Here is a video I did at the Kraft Headquarters for Oscar Mayer in Madison Wisconsin. I'll be writing more about this shortly.
 
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    Epicurious.com: Editor's Blog

  • Holiday Season Healthy-Eating Tip: Try These Five Stress-Fighting Foods

    Megan O. Steintrager
    7 Nov 2009 | 5:17 am
    With Thanksgiving fast approaching, we're getting deep into the most wonderful, a.k.a. hectic, time of the year. To combat stress during the holiday season, the November issue of Self magazine suggests a pretty appealing approach for food lovers: eat. The magazine lists Five Stress Fighting Superfoods and promises, "Done right, noshing when your nerves are jangling can keep you calm and healthy." Sounds good to me. Read on for a list of the stress-busting foods they suggest (with links to healthy recipes on Epicurious for each one). Spinach. The leafy green provides magnesium, a mineral that…

  • A Cookbook for the Pennywise and Time-Crunched

    Regina Schrambling
    6 Nov 2009 | 2:29 pm
    This is the time of year when time and money start to go into serious competition to see which will be in shortest supply. Which is why Jamie Oliver's newest cookbook, "Jamie's Fast Food Revolution," has been open on my counter night after night. It's like the "60-Minute Gourmet" for a new generation. The recipes are quick and easy and really smart, and they're as affordable as billed. All this fish needs is a coating of curry powder before being pan-fried in a little oil and butter; he called for cod, but I had blackfish, and it was outstanding. I've been making his "simple cheesy mustard…

  • Treat of the Week: Almondina Pumpkin Spice Biscuits

    Carolina Santos-Neves
    6 Nov 2009 | 11:00 am
    It used to be that you knew summertime was officially over when the leaves start turning red and yellow. But for the food-obsessed, like myself, it's when pumpkin-flavored products start to pop up: lattes, whoopee pies, muffins etc. This is not a complaint. Pumpkin-flavored treats are probably the only reason I no longer dislike the winter season. In fact, last year I decided that every winter for the rest of my days I would pick one pumpkin-flavored treat to obsess over. So last November I befriended Edy's Pumpkin flavored ice cream. Per my usual behavior, I spent a little too much time with…

  • Foodie Festivals This Week

    Joanne Camas
    6 Nov 2009 | 8:12 am
    California: Big Sur Food and Wine Festival (Nov. 6-7) Florida: Florida Seafood Festival (Nov. 6-7) Hawaii: Kona Coffee Cultural Festival (Nov. 6-15) Oklahoma: Oklahoma WineFest (Nov. 7) Pennsylvania: 5th GoodTaste! Pittsburgh Food & Cooking Expo (Nov. 7) Tennessee Beer, Bourbon & BBQ Festival (Nov. 7) Virginia: Brunswick Stew Festival (Nov. 7) Louisiana: Giant Omelette Celebration (Nov. 7-8) Washington, DC: Metropolitan Cooking & Entertaining Show (Nov. 7-8) Jamaica: Kingston Restaurant Week (Nov. 7-14) California: Great Chefs of Los Angeles "Go Green, Go Organic" (Nov. 8) Texas: New World…

  • Chef Recipes from Our Epicurious Entertains Event

    Lauren Salkeld
    6 Nov 2009 | 6:07 am
    Last month, Epicurious hosted its first Epicurious Entertains NYC event. The 5-day food extravaganza included dinners prepared by Mario Batali, Daniel Boulud, Paul Liebrandt, and Marco Canora, plus the Ultimate NYC Lunch Break, a day of football and barbecue (from Chef Zak Pelaccio's Fatty 'Cue), and cooking demonstrations from some of our favorite chefs and experts. At each and every demo, we kept hearing the same thing: "Where can we get the recipes?" Lucky for you, many of our great chefs and experts agreed to share their recipes with Epicurious. See below for recipes from Chef Michael…
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    thursday night smackdown

  • Thursday Night Smackdown: Talent, Interrupted

    michelle
    5 Nov 2009 | 7:34 pm
    Fine, you can stop hounding me. I’ll tell you how I came to flip Rocco DiSpirito the bird. I gotta tell you though, it’s not really as exciting as you’d think, assuming you’re the kind of person who thinks flashing the one-fingered peace sign at pseudolebrities is exciting in the first place. Which, hell, you probably are if you’re here. By the way, we’re cooking from DiSpirito’s Flavor tonight. That’s right, I own and cook from a Rocco DiSpirito book because his food? Is good. I should qualify that: his non-Bertolli food used to be good. I…

  • Not Liveblogging Top Chef

    michelle
    4 Nov 2009 | 6:14 pm
    Apparently, there is some sort of important sporting match being shown on the moving picture box tonight, and Bravo is airing a reunion dinner rather than a new Top Chef. Liveblogging a bunch of drunk chefs sneering at each other is not my idea of fun times, so I’ll be seeing you tomorrow. Come to think of it, I think I just DID liveblog it: 10:01 – 11:00: Drunk chefs sneer at each other. The end. Related posts:Liveblogging Top Chef Masters: Screw you, Mizrahi What the fuck, Bravo?  Is your Project Runway knockoff featuring...Liveblogging Top Chef: Episode 1 50 minutes from now,…

  • Tight Ass Tuesday: Partial Fail

    michelle
    3 Nov 2009 | 9:38 pm
    So in case you hadn’t noticed, in the great game of “What do you do when you’re uninspired?” I’ve gone with option C, “POWER THROUGH.” Sadly, I didn’t power through this meal the same way I plan to power through the post, but more on that in a minute. Here’s my three step program for powering through: Sit somewhere different. For example, normally I’m sitting on the downstairs sofa, so I’m either watching So You Think You Can Dance out of the corner of my eye or looking at a set of bi-fold closet doors. Currently, I’m…

  • Awesome Shit That I Want Monday

    michelle
    2 Nov 2009 | 8:40 am
    Timers! Timers to help you tick down the minutes until the THURSDAY NIGHT SMACKDOWN HOLIDAY EXTRAVAGANZA!! Here’s the deal: starting next Monday, all of November’s (and some of December’s) Awesome Shit That I Wants will be an Awesome Shit That You Get: either a giveaway, or a discount code for some of the retailers whose awesome goods have been featured in this very space. To help the minutes crawl by, how’s about a new kitchen timer? I need one anyway, because every time I try to set the digital timer on the oven I end up turning the whole oven off by accident and not…

  • No one knows what it’s like to be the sad man.

    michelle
    1 Nov 2009 | 10:04 am
    Actually, that’s a conceit: everyone knows what it’s like to be the sad man. If you’ve never known what it’s like, I think, clinically, you are manic and should seek help. (Above is a picture of some flowering pineapple sage in my herb garden. It bears no relation to anything. Feel free to pay it no mind.) In any case, I’m not really the sad (wo)man. Really: this is not a depressed or biopolar issue.  I’m just the tired, overwhelmed, lacking in inspiration right now woman. So I’m asking you, blogger or not: what do you do to push through your periods…
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    Greek Food Recipes and Reflections

  • Foodbuzz 24, 24, 24: My Big Fat Greek Baptism

    Sam Sotiropoulos
    25 Oct 2009 | 10:56 pm
    One year ago, I posted a FoodBuzz 24, 24, 24 submission entitled Greek Food Hospital-ity, detailing a Greek food night I put together for the staff at Mount Sinai Hospital - 7 South Ward, in celebration of our son’s birth. Days prior, and after my wife Sophie had spent almost three weeks in the hospital’s High Risk Pregnancy Ward, Ilias was born premature at 28 weeks gestation. My son went on to spend another couple months in the hospital’s Neonatal Intensive Care Unit (NICU) until he was ready to come home. One year later, on the occasion of our son’s Baptism and First Birthday, I am…

  • Cretan Dakos, or Koukouvayia (Owl) - Ντάκος

    Sam Sotiropoulos
    30 Sep 2009 | 8:55 pm
    I have returned from my Blog Interruptus with a tale of autumn adventures on the island of Crete, along with a recipe for all those tomatoes in the pantry. Enjoy!Cretan Dakos - Click to Enlarge ImageIn my travels about Greece, I have been to Crete twice. The first time I touched foot on the legendary isle of King Minos, I spent a day there as one leg of an Aegean culture cruise; we visited Knossos and the Herakleion Museum. I was so inspired by my visit to the former that I was left with a burning desire to return someday and see more of that famous isle. As I sailed away that first time from…

  • The Taste of the Danforth

    Sam Sotiropoulos
    8 Aug 2009 | 7:36 pm
    Every year for the past 16 years, the city of Toronto goes Greek for a weekend. The annual "Taste of the Danforth" street festival is one of our city's premier summer events; and it's all about the food, especially the Greek food. Since its inception, this yearly fete has grown to become North America's largest event of its kind. When all is said and done, over 1 million visitors are expected to attend "The Taste" this year.The most striking aspect of "The Taste" is the sheer size of the crowds. It really is quite a spectacle; day or night, it's a people watcher's delight. In the first photo…

  • Revani (Ρεβανί)

    Sam Sotiropoulos
    6 Aug 2009 | 7:20 pm
    According to the Greek Orthodox Christian calendar, today is the Metamorphosis (Transfiguration) of the Saviour. The Greek word for "saviour" or "deliverer" is Soter (), and my Greek name is Sotiris; which makes this my Name Day. In point of fact, my name is an epithet which pre-dates Christianity among the Greeks. The term, Soter, has been used as an epithet for Olympian gods, ancient heroes and liberators, and most recently, as a title for Jesus of Nazareth.A thing of beauty! - Click to Enlarge ImageFor Greeks, Name Days are more important than birthdays. Indeed, it is on one's Name Day…

  • Grilled Banana Pepper Salad (Πιπεριές Ψητές με Φέτα)

    Sam Sotiropoulos
    5 Aug 2009 | 2:08 pm
    The summer grilling season ensures a steady supply of grilled vegetables on our table. One of my father's favourite salads during this period is also one of the most notorious in our family.Grilled hot banana peppers - Click to EnlargeI'll never forget the day I first sampled this recipe. You have probably walked by them a thousand times in the vegetable section wherever you shop, and yet, you may never even have given them so much as a second glance. Here is what I often think about whenever I see hot banana peppers in a market:My father proffered a plate and slid a cousin of one the…
 
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    Cooking with Friends Blog

  • A Cooking Invitation

    kleiber@shannonhenry.com
    5 Nov 2009 | 9:36 am
    Sometimes a cooking invitation comes through a phone call or evite, other times a friend might just drop by or ask “have you ever made...?”

  • Root Soup

    kleiber@shannonhenry.com
    2 Nov 2009 | 9:00 am
    Diced vegetables were already sizzling in olive oil as I walked into Debbie’s.  I peered in and saw onions, carrots, parsnips, sweet potatoes and squash filling about a third of the pot. 

  • Halloween Treats

    kleiber@shannonhenry.com
    29 Oct 2009 | 10:15 am
    We’re now entering the October candy vortex, where my kids wake up asking for chocolate and sugar seems to seep through the doorjambs and under the windows. 

  • The Need to Knead

    kleiber@shannonhenry.com
    26 Oct 2009 | 9:34 am
    My friend Jackie called me the other morning to tell me about the dough she had made for some “No Knead” bread. She couldn’t contain her excitement! As her cooking friend,

  • Chicken Soup in the Freezer

    kleiber@shannonhenry.com
    22 Oct 2009 | 11:57 am
    Having homemade chicken soup in my freezer makes me inordinately happy. It’s like money in the bank, gas in the car, and being in the middle of a good book.
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    Culinate Main Feed

  • Cookbook Fridays — T.G.I.F. for cooks: book giveaways

    Culinate
    6 Nov 2009 | 11:20 am
    Book giveaways on Fridays.

  • Mediterranean Clay Pot Cooking

    Culinate staff
    6 Nov 2009 | 11:20 am
    Enter to win a copy of this book; see below. Paula Wolfert is the premier expert on Mediterranean cuisines. In Mediterranean Clay Pot Cooking, the self-confessed clay-pot “junkie” — having collected in her travels ceramic pots of all sorts, including cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, and even Crock-Pots, which have a ceramic liner — shares recipes as vibrant as the Mediterranean itself, along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way.

  • Chow's cool list — Thirteen trendsetters

    Culinate staff
    6 Nov 2009 | 10:18 am
    Want to know who’s really cool in food? Earlier this week, in its first annual roundup of the trendiest, the website Chow anointed 13 influencers for the work they do spreading ideas about food. Or, as Chow put it, “people who have changed the way we eat and drink, and talk and think about food.” On the list: Bryant Terry, Sandor Katz, Novella Carpenter, and Culinate’s own Deborah Madison, among others. Coolest? The cartoon caricatures of each award-winner. from Sift

  • The rooster's last crow — Real farm-to-table cooking

    Shelly Peppel
    5 Nov 2009 | 11:08 am
    More than the desire for a good meal, it was the need for sleep that made me decide to kill the roosters. more… from First Person

  • New study links processed food, risk for depression — Which brings us around to Michael Pollan

    Culinate staff
    5 Nov 2009 | 11:01 am
    Earlier this week, the BBC reported on a new study that showed a correlation between depression and processed foods:Eating a diet high in processed food increases the risk of depression, research suggests.What is more, people who ate plenty of vegetables, fruit and fish actually had a lower risk of depression, the University College London team found.Apparently, the study accounts for the fact that if you’re depressed and lacking energy, you may not feel like cooking and instead go straight for the Cheetos:Although the researchers cannot totally rule out the possibility that people with…
 
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    No Fear Entertaining

  • Quick and Easy Pumpkin Spice Muffins

    28 Oct 2009 | 10:11 am
    Have you noticed that pretty much the only things I do right now are things that are quick and easy?  Sad but true.  I am busy… I went searching yesterday for a quick and easy recipe to make some pumpkin muffins.  I wanted something that used no appliances and I could whip out in a matter of minutes with minimal mess.  These were perfect and fit my criteria flawlessly! See the crunchy cinnamon/sugar coating on top?  It absolutely made these muffins!!! Pumpkin Muffins (adapted from Smitten Kitchen) Adapted from the American club, in Kohler, Wisconsin via Gourmet…

  • Pecan Pie Bars

    24 Oct 2009 | 12:56 pm
      These are soooooo good!  I would never lie to you about something so wonderfully ooey, gooey and somewhat in some places chewy! My friend Marye Audet very generously sent me a copy of her new cookbook “The Everything Cookies and Brownies Cookbook”.  This book is part of the “The Everything” series of books.  And what a great addition to the series it is! I love baking cookies and brownies so this one is right up my alley…it has frosted cookies, filled cookies (with ideas for fillings), brownies, bar cookies, drop cookies and get this…even some that are good…

  • Wordless Wednesday

    20 Oct 2009 | 9:27 pm
    What do you think that the man who will always love her the most whispered to make her smile like that?

  • Banana-Chocolate Chip Muffins

    19 Oct 2009 | 1:14 pm
    So it’s been a while.  I can give you a million reasons why I haven’t posted since last month but I won’t.  Hopefully this is the end of the dry spell. I had 4 small bananas that were past the eating date according to everyone in my family.  I knew I needed to make something with them but couldn’t decide on anything.  I was going to make a banana cake with cream cheese frosting but getting out the mixer seemed like a lot of work while I was trying to do laundry and clean.  Banana bread rarely gets finished here for some reason.  Everyone starts gung ho on…

  • Wordless Wednesday

    30 Sep 2009 | 8:43 am
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    eatWashington

  • Sautéed Shrimp with Cannellini Beans

    4 Nov 2009 | 12:29 am
    Shrimp and cannellini beans make a surprising and successful combination in this quickly cooked recipe from Savino Recine, owner-chef of Primi Piatti, a man who believes in providing richness in taste without resorting to unhealthy dairy products.

  • Pistachios

    4 Nov 2009 | 12:19 am
    Yes, you can buy pistachios at the Giant and Safeway loose or in cellophane sacks. But if you head for a Middle Eastern market's supply, you'll be introduced to a whole new dimension in these exceptional nuts - piastachios flavored with lemon, roasted with sea salt, or spiced up with chili.

  • Savino Recine - Owner-chef of Primi Piatti

    4 Nov 2009 | 12:16 am
    Savino Recine, owner chef of Primi Piatti, doesn't just have a magical touch with Italian food. He can also magically open a bottle of wine and bend your cutlery without touching either.

  • My favorite markets - Filipino Home Baking & Grocery

    4 Nov 2009 | 12:00 am
    Triangle Lane in Wheaton is an international food court in itself. One of the little markets tucked away is Filipino Home Baking & Grocery. It's a modest place with a very small selection of fresh produce. But it's filled with groceries essential to Filipino cooking.

  • Quince

    3 Nov 2009 | 9:52 pm
    Quince season is short, so run out to a Middle Eastern market like Yekta or an Asian market like H Mart or Le Market, and pick out some of these yellow, pear-like and scented fruits to chop into a rough-on-the-tongue stewed puree or to make membrillo, the Spanish paste to eat with Manchego or Cheddar cheese, or for an exquisite translucent coral pink jelly to go with cold meats.
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    Food Gal

  • New DVD, Oakland Cooking Class, Tuscan Dinner, Theater Special & More

    foodgal
    6 Nov 2009 | 4:19 am
    In case you missed “Food, Inc.” when it was in theaters, you’ll be glad to know the compelling and enlightening documentary on the U.S. food industry has just been released on DVD and Blu-ray disc. Bonus features include celeb public service announcements by Kelly Preston, Alyssa Milano and Martin Sheen, as well as “Nightline’s” interview with [...]

  • Memorable Ginger Cafe

    foodgal
    5 Nov 2009 | 4:20 am
    For two years — as long as it’s been in existence — I’ve driven past the Ginger Cafe on El Camino Real in Sunnyvale. Yes, driven right past from the get-go, not stopping at all to collect a mere whiff or a taste. Yup, me, a bonafide ginger fiend had never stepped foot inside this pan-Pacific Rim [...]

  • Take Five with Chef Charles Phan, On His “Iron Chef America” Battle

    foodgal
    4 Nov 2009 | 4:18 am
    With his outrageously popular Slanted Door restaurant, three Out the Door eateries, Heaven’s Dog, and the Academy of Sciences cafe — all of them in San Francisco — it’s hard to believe Chef Charles Phan has time to do much of anything else. But somehow the 47-year-old chef, who’s ethnically Chinese and a [...]

  • Feel the Love — When It Comes to Sardines

    foodgal
    3 Nov 2009 | 4:15 am
    Sardines suffer from a bad rep for the most part. So many of us have stinky memories of those tiny, pungent fish lurking inside pull-tab tins that our parents or grand-parents forced upon us. But I’m here to plead with you to give sardines a chance. At a time when so many other seafood species are on the [...]

  • New Tart Fro-Yo — To Stash in Your Own Freezer

    foodgal
    2 Nov 2009 | 7:15 am
    I am a Pinkberry and Red Mango fiend. I find tart frozen yogurt rather addicting. I just wish I didn’t always have to make a special trip for it. Now, I don’t. Thanks to new Haagen-Dazs’ Tart Natural Frozen Yogurt (samples of which recently landed on my doorstep), I can have it handy in my own freezer for [...]
 
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    How To Cook Like Your Grandmother

  • Ready To Take Sign-ups for Newsletter

    Drew Kime
    5 Nov 2009 | 7:14 am
    I mentioned last week I was going to start doing a newsletter with good stuff that didn't fit on the blog. By now you're probably seeing a sign-up form appear from the left. (Unless you're using Internet Explorer 6, in which case it's all the way at the bottom. I'm still working on that.) If you're reading this in your email and want the newsletter, come to the site and sign up.The first newsletter is ready to go out tomorrow. If you want to get it, make sure to sign up today.If you leave the checkbox checked, you'll also be prompted to confirm for Feedburner that you want to get the blog…

  • Vote For Better Food

    Drew Kime
    2 Nov 2009 | 11:04 am
    This isn't an animal rights blog, it's not a health blog, and it's not a political blog. It's a good food blog. That's why I'm taking my first public stand on an issue here on the blog; because there's an issue on the ballot in Ohio tomorrow that can mean a lot to the quality of food available in the state. Let me start with the background. The Humane Society of the United States has brought several successful ballot initiatives in other states -- Arizona, California, Colorado, Florida, Maine, Michigan, and Oregon -- to prohibit the use of "inhumane confinement devices". In simple terms, that…

  • Take Cooking Back from the "Experts"

    Drew Kime
    29 Oct 2009 | 6:38 pm
    People have been making and eating food as long as there have been people. And food. But somehow we've let ourselves believe that it’s something only experts can do "right". What is that all about?Now that the book is done, we can set about fixing that.Read the rest ...If you can follow the directions for setting up your new cell phone, you can follow a recipe.Which, I suppose, leaves out everyone who's ever bragged, "Why, back in my day we didn’t have cell phones. We had secretaries!"Wait, you know what? You can follow a recipe too. Yes, you there with the bow tie and the straw hat.And…

  • Coming Soon: HTCLYG Newsletter

    Drew Kime
    29 Oct 2009 | 10:17 am
    Lately I've been getting a lot of good questions down in the comments, and some even better replies from other readers. All this great information has been hanging out down there, but unless you make a habit of coming back and re-reading articles and recipes you've already seen, you'd never know it.So from now on whenever there is some good information down in the comments -- or I find something good on another site that I think you'd like -- I'm going to collect all of that up and put it in a newsletter that I'll send out to everyone who has subscribed to get updates via email.What about…

  • How To Make Maple Apple Bundt Cake

    Drew Kime
    28 Oct 2009 | 6:21 pm
    Summer is a time for light, frothy, insubstantial cakes like angel food. But come fall, I want something rich and substantial. Something to eat curled up on the couch under a blanket, watching horror movies on DVD. Something like this apple bundt cake with maple icing.Read the rest ...Ingredients7 apples (we used Jonathan and Granny Smith)1 1/2 cups oil (we use olive pomace)2 cups sugar3 eggs3 cups all-purpose or cake flour1 teaspoon salt1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon vanilla extract1 cup golden raisinsmaple icing (or powdered sugar)DirectionsPre-heat the oven to…
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    Cheap Healthy Good

  • Top 10 Links of the Week: 10/30/09 – 11/5/09

    6 Nov 2009 | 6:19 am
    Good roundup this week, with a wide-ranging group of posts that might be the last of their kind before Thanksgivingmania takes over. To the right: Rach's kitteh, an LOLcat in the making. 1) Dark Roasted Blend: Weird Stuff McDonald’s Sells Around the World McSpaghetti, anyone? How about some seaweed-flavored French fries? Perhaps a Thai Spicy Fish McDipper will entice you? If you’d like to see the food before decide, head over to this really neat roundup of regional Mickey D’s offerings, with lots of pictures, natch. 2) NPR: Taste Test -The Best Apple To Take The Heat The folks in public…

  • Veggie Might: Mmmm Is for Maple-Ginger Applesauce

    5 Nov 2009 | 6:39 am
    Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.  Some friends and I went camping in the Adirondacks over Indigenous People’s Day weekend. We had a fab time, though it was a tad chilly and three of us tipped our canoe into Lake George. On the way back to the city, I made the offhand remark to J and T that I’d never been to Vermont. From the map, I could see it was only about 10 miles east of us. J, our daring driver, made a quick left. Within 30 minutes we were in Pittsford, VT at the New England Maple Museum. The NEMM is a kitschy,…

  • Sandra’s Money Saving Meals: A Review

    4 Nov 2009 | 5:52 am
    Up until a few months ago, it seemed like TV cooking shows were ignoring the Great Recession. Hosts made few references to money, and most continued to use good cheeses, expensive fish, and upscale add-ons like truffle oil in their recipes. It was as if the programs existed in a vacuum, where no one was unemployed, and the economy was just fine. Then, in May 2009, came Sandra’s Money Saving Meals. Hosted by Food Network personality/flak magnet Sandra Lee, SMSM acknowledges the country’s financial issues; that joblessness and debt have restricted our budgets more than normal. Accordingly,…

  • Why Brooklynites Don't Grow Their Own Food

    3 Nov 2009 | 6:04 pm
    The community garden across the street is being torn down, disenfranchising a few locals. This showed up in our yard yesterday. That's a 9-inch loaf pan. I debated posting this on a frugal food blog, but figured it would stop the "Why don't city people just grow their own food?" question forevermore. I will never stop shuddering.

  • Ask the Internet: Eating Healthy at Conferences?

    3 Nov 2009 | 6:42 am
    Hey everybody! It's the second installment of our new Tuesday column, Ask the Internet. Today’s question comes from Amber, a student on a student’s budget. She travels frequently to conferences, and finds herself torn between eating healthy and eating for free. She writes: Q: I am a PhD student, and go to conferences several times a year. The food at these things is deadly - coffee and pastries everywhere you turn. Occasionally you'll luck out and there will be a banana, but that's rare. I hardly ever see protein. The thing is, being a poorer than poor PhD student, I am compelled to eat…
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    Erin Cooks

  • Thanksgiving’s Greatest Hits

    Erin
    4 Nov 2009 | 5:22 pm
    CK and I split the holidays. We spend Thanksgiving in Connecticut with the Kelly clan and then have Christmas in snowy Maine with my Family. The Kelly’s are Thanksgiving connoisseurs. The festivities at this day long celebration of football and food are an epic exercise in stamina. Below are a few rules and/or insights I’ve garnered over the years and have chosen to share so that you will survive the day should the opportunity ever be bestowed upon you. Rule #1: Tread lightly through the Artichoke dip lest you ruin your appetite. Rule #2: Watch your intake of Beaujolais Nouveau.

  • Homemade BBQ Chicken Pizza

    Erin
    28 Oct 2009 | 11:53 am
    Since taking an adult cooking class on pizza making taught by Ron Sarni at Create-a-Cook in Newton, Massachusetts last winter CK and I have been experimenting with various pie toppings almost every week. Of all the combinations and experiments we’ve attempted the one we come back to time and time again is this simple BBQ Chicken Pizza creation. Of course, I doubt we’d be quite so pizza addicted if it wasn’t for the incredible dough recipe that we were given in the class. It comes out perfectly every single time…well, except when I forgot to replenish the flour stash…

  • It’s All About Yummery

    Erin
    21 Oct 2009 | 5:36 pm
    It’s been three weeks since the debut of my new foodie product haven, Yummery, and I wanted to thank all of you for reading (and possibly shopping) along with us. If you haven’t already done so I hope you’ll consider subscribing to the RSS feed, following us on Twitter, or becoming a fan on Facebook. In case you’ve missed out on some of the great finds we’ve been blogging about I thought I’d share a small selection of our most viewed items. I hope you enjoy them! In addition, I’d like to thank CK, Hänni, and Carol for being my shopaholic cohorts. 1.

  • Lavender Le Creuset

    Erin
    15 Oct 2009 | 2:14 pm
    My desire for Le Creuset to release their line of pink and lavender pieces in America is a well known and much complained about topic of cookware conversation. I simply can’t understand why they would keep such lovely colors overseas. Europe, Asia, and South Africa are so lucky. Anyway, I only have two eBay searches that are emailed to me every single morning and they involve pink (otherwise known as “antique rose“) and lavender Le Creuset products. Originally I desperately wanted a pink dutch oven but after seeing how gorgeous the purple oven was online I decided that I…

  • My Mom’s Amazing Pumpkin Muffins

    Erin
    13 Oct 2009 | 5:00 am
    This is the pumpkin muffin recipe that I grew up on. When a batch of these super moist breakfast treats came out of the oven on a cold fall morning they were eaten with a relish that would frighten mere mortals. Thankfully the recipe makes approximately one million muffins, or more muffins than a small family could possibly ever consume on one lazy Sunday. This means that when you wake up on Monday and want to hit the snooze button you actually have a tangible reason to get out of bed. Yes, these pumpkin muffins are that good and since they use vegetable oil instead of butter they retain the…
 
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    HowStuffWorks Daily Feed

  • Top 10 BlackBerry Add-Ons

    7 Nov 2009 | 6:00 am
    A variety of add-ons are available for the BlackBerry that'll help make it more dynamic. Learn about the top 10 BlackBerry add-ons in this article.

  • Who was America's first murderer?

    7 Nov 2009 | 6:00 am
    The first recorded murder in America was committed by someone who came over on the Mayflower. Who was it, and why did he do it?

  • Top 10 Biggest Bodybuilders

    7 Nov 2009 | 6:00 am
    How does a 97-pound weakling become the World's Most Perfectly Developed Man, as Charles Atlas did? Through the sport known as bodybuilding. Here are 10 of the greatest, most well-known bodybuilders to grace the stage.

  • Today's Video - One Step Beyond: Loss of Proprioception

    7 Nov 2009 | 6:00 am
    On Discovery Channel's "One Step Beyond," meet a man who has lost all feeling in his body. The condition is called loss of proprioception, which is caused by a disease that attacks the nervous system.

  • Top 5 Worst Corporate Icebreakers

    7 Nov 2009 | 6:00 am
    It stinks in here, you think. No surprise, given that your boss just asked everyone to remove one shoe and throw it in a pile. Does getting to know your co-workers have to mean unleashing foot odor?
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    Bake or Break

  • Max Brenner’s Fudge Brownies

    jennifer
    6 Nov 2009 | 7:46 am
    View a printable recipe or more photos Recently, I was lucky enough to receive a copy of Max Brenner’s new book, Chocolate: A Love Story. Having enjoyed visiting one of his shops in New York, I was anxious to try out some recipes. Actually titled "A philosophical highly concentrated fudge brownie," this chocolate extravagance cried out from the book’s pages to be made as soon as possible. Who am I to argue?

  • German Chocolate Cheesecake

    jennifer
    15 Oct 2009 | 10:15 am
    View and printable recipe or more photos I'm a little late with this, but I had to brag on my birthday cake. I think many bakers are left to make their own birthday cakes. I, however, have Quinn, who always comes through at the end of August.

  • Chocolate Salted-Caramel Mini Cupcakes

    jennifer
    18 Sep 2009 | 2:50 pm
    View a printable recipe or more photos I could begin this post by apologizing for my blogging absence and giving you all the reasons that I've been on an unplanned hiatus, but after getting a good look at these cupcakes I'm sure you'd rather I get right to the business at hand. Chocolate cupcakes + salted caramel = incredibly good!

  • Blueberry Crumb Cake

    jennifer
    31 Jul 2009 | 7:21 am
    View a printable recipe or more photos I found this recipe while flipping through Nick Malgieri's Perfect Cakes. He prefaces it by saying that he makes this cake about half a dozen times every summer. Knowing how much I have liked his recipes in the past, I did not hesitate to turn on the oven and get to baking.

  • Cookies and Cream Cheesecakes

    jennifer
    25 Jun 2009 | 8:21 am
    View a printable recipe or more photos I’m not a huge fan of Oreos or, really, any kind of store-bought cookie. I have spoiled myself with the homemade variety. That being said, I am not the least bit hesitant to use store-bought cookies as an ingredient, like with these cheesecakes. The crust of these little treats is actually a whole Oreo, not crumbs. Leaving the cookie intact makes for a thick crust that gets nice and soft after they’ve baked and chilled. Topping off those Oreos is one of my favorite things – cheesecake. Of course, it wouldn’t meet the legal definition of a cookies…
 
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    Japanese Cuisine Daily Recipes & Something Kawaii From Harajuku?

  • LAWSON Rilakkuma soup mug

    kirin
    23 Oct 2009 | 5:02 am
    A friend of mine who I gave my souvenir from a trip to Europe gave me back these cute cups from Lawson, or the Japanese popular convenience store. According to the Lawson's Rilakkuma campaign, I can see that he has collected stickers that are put on the campaign-related products, and he has collected 20 points of stickers for each cup. I knew this campaign because I saw the ad in front of Lawson whenever I pass by, but I rarely buy anything from convenience stores, and so I didn't even know how to get them. (It'd be totally impossible for me to gain them!) The campaign will be over soon...but…

  • Japanese delivery foods

    kirin
    16 Sep 2009 | 2:30 pm
    What's the most popular delivery foods in your area, and what do you like and dislike? In Japan, Sushi, Soba, Udon, Donburi, Unagi, etc. These delivery foods have been popular for a long time, maybe even before pizza delivery became popular.  But there's a big difference between these authentic Japanese foods delivery service and pizza delivery service.  After we order and eat these Japanese foods, we are supposed to wash the container roughly and get them collected next day so that they can be reused many times.  It's eco-friendly.  (Chopsticks…

  • Speaking of anti-itch drug in Japan...

    kirin
    2 Aug 2009 | 10:09 pm
    Speaking of anti-itch drug in Japan, "Muhi" is one of the most well-known brands.  What I found at the drug store near my house the other day was Hello Kitty pokemuhi!  What's pokemuhi?  Pocket-sized Muhi!  Isn't it so cute?  With such a small size, we can carry it in a small bag and use it.  It'll be useful at the outside event such as Bon dance (Bon Odori) in summer because we are bothered by mosquitos quite often.  I feel like buying it, but it was priced almost as much as ordinary big size.  Hello Kitty costs much!  I chose the big one after…

  • Bon dance2 [Flickr]

    kirin.
    kirin. posted a photo:

  • Bon dance1 [Flickr]

    kirin.
    kirin. posted a photo:
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    Skinny Chef

  • Turkey Bacon vs. Pork Bacon

    Skinny Chef
    5 Nov 2009 | 9:36 pm
    I often get asked why I choose turkey bacon for recipes and breakfast, given that turkey bacon is slightly higher in sodium compared to pork bacon. But while sodium content is an important aspect, there's more to consider.

  • Perfect Protein

    Skinny Chef
    4 Nov 2009 | 9:40 pm
    One of the biggest dieting myths out there claim that most people don't get enough protein - yet in fact, the average American consumes about 50% more than the recommended daily amount.

  • Whole Wheat Linzer Cookies

    Skinny Chef
    4 Nov 2009 | 3:08 am
    With Thanksgiving around the corner, baking season has officially begun. I consider desserts a special treat, but if I can find a way to make them lighter without compromising on taste, that's even better.

  • Vegefying Pasta

    Skinny Chef
    2 Nov 2009 | 9:06 pm
    Pasta has gotten a bad rap in recent years with all of the "anti-carb" diets, but I refuse to remove it from my dinner table. The key is to eat smaller portions and fill it out with some serious veggie power.

  • What We Say Matters

    Skinny Chef
    1 Nov 2009 | 9:04 pm
    I'm an avid yoga practitioner always looking for more ways to bring the principles of yoga off the mat and into my life. A lot of what I do with cooking, my blog, and programs like "Ditch the Diets" has roots in what I learned from yogic philosophy and the daily practice of self reflection.
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    We Are Never Full

  • Garlic Soup: Pure Auvergnois Peasant Food

    Jonny
    2 Nov 2009 | 7:42 am
    Turning rustic country fare into a slick restaurant best-seller has become so hackneyed these days that finding a post-modern reconstructed pot-au-feu for $45 in a hot new city dining spot can’t be far away. However, (and while we may be wrong) it might be a while before this garlic and wine soup hits high-end eateries — and not because it’s not restaurant-grade food, but rather because it’s the kind of dish that seems like it can neither be adapted nor re-imagined in a single way that wouldn’t detract from the original. Do not to be discouraged by the glut of garlic…

  • On the Side: Purple Potatoes with Cotija, and Pattypans with Pepitas

    Amy and Jonny
    28 Oct 2009 | 5:19 am
    Perhaps surprisingly given that we’ve been deluged with guests for the last month, we haven’t actually cooked for them much, or at least, cooked anything we’d dare post. As anyone who’s been a host knows, having guests is an exhausting experience, but especially so when you’re playing the role of tour guide too, so here are two simple side dishes instead of something that required more lengthy preparation. We ate them with some enormously meaty lamb rib chops and a fat lump of hanger steak that had both been rubbed with a chipotle-cumin-Mexican oregano mix. A…

  • What do Thomas Jefferson, Harlem Jazz Musicians and the PA Dutch Have in Common? Chicken and Waffles, Baby!

    Amy
    19 Oct 2009 | 2:52 pm
    Chicken and Waffles.  Two foods that many obsess over individually but wouldn’t even think to pair together.  Why, I wonder?  Have you ever dipped your crunchy piece of bacon into your pancake syrup, even if it’s accidental?  How about some fabulous thai sauces that have that sweet sticky flavor paired with some fried calamari?  What about any dish with sweet, salty and crunchy combination?  If you’re a nonbeliever, please, believe.  One taste of Chicken and Waffles and it quickly gained a top 10 spot on my “Death Row Last Meal” list.   You know you have…

  • Book Review: Fat of the Land, by Langdon Cook

    Jonny
    14 Oct 2009 | 3:19 pm
    Immediately after putting down Fat of the Land, I opened Toast, UK food writer Nigel Slater’s memoire of the food he grew up eating in suburban England in the 1960s. There are few threads linking these two books together — food being perhaps the sole aspect — but something in Slater’s introduction caught my attention, expressing, as it did, what I had enjoyed most about Lang’s book: “When a cooking writer pens his autobiography, it is invariably written with a fresh-baked, rosy glow. Tales of baking at their mother’s knee is [sic] what is expected.” Fat…

  • Drink of the Month October: Dubonnet; and, Class-Consciousness

    Jonny
    8 Oct 2009 | 9:28 am
    In the tiny Cheshire hamlet of Lower Peover (pronounced “peever”) is the delightfully rustic country pub “The Bells”, so-called because one has to literally walk around it to get to the parish church. In fact, so aligned are church and boozer that the two are separated by only fifty feet of graveyard, a low gate and a tall hedge, with the path from the church door leading directly into the pub — demonstrating the weighty tithe rural folk feel to both institutions. I worked there as a barman in my youth, and over the course of my employment became, as barmen often do,…
 
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    Orthogonal Thought

  • What I Ate: November 6, 2009

    Michael Chu
    6 Nov 2009 | 9:28 pm
    Lunch and Dinner: Tina made another big pot of chicken soup and we ate, salted boiled chicken (better than it sounds), unctuous soup, bread, avocado, and pears for lunch and dinner.

  • What I Ate: November 5, 2009 (South Congress Cafe)

    Michael Chu
    5 Nov 2009 | 11:45 pm
    Dinner: We ate at South Congress Cafe where we started with the Calamari semolina breaded sliced calamari steaks served with an orange ginger red chile sauce. The calamari was very tender and not one bit chewy - almost like soft gnocchi in texture. The breading was a bit thick - almost like chicken fried batter. I think we preferred the calamari from Vespaio Enoteca a few doors down, but this calamari was quite delicious. Tina had the Sea Bass Gnocchi a pan seared sea bass filet atop homemade herb gnocchi, roasted fennel, oyster mushrooms, watercress and chive buerre blanc. The Chilean sea…

  • What I Ate: November 4, 2009 (Texas Roadhouse)

    Michael Chu
    4 Nov 2009 | 10:57 pm
    Dinner: We left the house intending to pick up a sandwich at Subway, but ended up driving down to Texas Roadhouse (neither of us really felt like a sandwich) where I had the fried catfish with loaded baked potato and house salad. Last time we got the catfish,