Food Blogs
September 1, 2009 by ken
Filed under Food Blogs
Links to Food and Travel Blogs
- Replacement Bears30 July 2010, 1:37 pm
So fun to wake up to a clean house!! Looks like our manual labor has come to a close, but we have plenty of tinkering labor to keep us busy. And a few trips out to stores. And a beer date! Whaddya do when you don’t have cooking spray? Use the good stuff. [...]...
- Grilled + Gorgeous30 July 2010, 1:25 am
Finally All done! 3 whole days, all set up. The Queen Room is our third bedroom, which was totally wasted space at our old house, turned into a pretty dressing room for me! One side is for a guest… And the other is my closet – plus much more!! The gears in my head started turning [...]... - Room To Spare29 July 2010, 6:55 pm
Unpack. Sort. Place. Breakdown. Repeat. My gosh – make it stop!!!!! We’re really getting there – you can actually walk through most of the rooms now. Just a few more tweaks in the living areas – then we tackle the basement. *Shudder* The POD is gone!! I would definitely recommend PODS if you are moving long distance. The friendliest [...]... - The Hearth29 July 2010, 1:25 pm
Morning!! Less sore today. Even more excited to get things set up. My Queen Room is coming along nicely so that I didn’t have to spend 10 minutes looking for underwear Here’s the first room we finished. Obviously. The kitchen. View from foyer View from dining room These shelves are still a work in progress, [...]... - Convenience Store29 July 2010, 2:56 am
Ok, I lied. No photos….yet. We got stuck at Target and missed the natural light and you know how dingy a room at night looks! I promise tomorrow. We made HUGE progress today. Downstairs is pretty much set up. Computer desk built. Computer up. Furniture arranged. INTERNET WORKING!!! ($60 wireless router… ) Kitchen set [...]... - Showertime28 July 2010, 7:18 pm
Progress has been made! I promise you guys a peak at the decor and arrangement tonight. I gotta get back to work and so far we only have the downstairs in place. The bedrooms are still a disaster that require my attention. We also have trips to Target, Lowes and the grocery store to make. And [...]... - Sore28 July 2010, 1:46 pm
Ouch!!! I feel like I ran a half marathon yesterday. And I have no idea where the IB profin is! I slept hard until 5AM when I woke up with a mind racing with house ideas. I tossed and turned for an hour, uncomfortable, and then finally went downstairs to locate my eye mask to [...]... - Stuff28 July 2010, 2:55 am
What. A. Day. Started at 5AM. I actually woke up at 4:51 with excitement!! We packed our toiletries and made a cup of coffee and were on the road by 6. Soon enough!! Stretch break! Breakfast was eaten around 7 and was this cool cereal mix called Rokit Fuel I was sent a while [...]... - Virginia Is My Home27 July 2010, 12:26 pm
So weird!!!!!!!!!!! I better get used to it. I’ve lived in North Carolina for 27 years, and it’s hard to let go. Matt and I got up early this morning to get moving day started as early as possible (after our 5 hour drive in separate cars!!!) Our internet should be connected when we get [...]... - Last Night In The Queen’s Kingdom26 July 2010, 11:28 pm
Karen did great!! She’s been in a jolly ole mood since we left the hospital – I think she is very relieved to have the surgery behind her. I had to eat a Green Monster Muffin in the recovery room – I was starving and we were in no rush to leave! My gosh it [...]...
- Why On Earth Did You Buy THAT?30 July 2010, 1:30 pm
Oh.Well, ok, then.Seriously, I think I've just found my new favorite Wreckerator here. Way to work to your product's strengths, my friend! In fact, if you need any more ideas, I have a few suggestions:"It beats jello""95% of diets fail anyway""Cheaper than therapy""It was this or rhubarb pie.""The end MIGHT be nigh"Ok, that's all I've got. Have anything better? Then gimmie your best 1-line Wreck sales pitch in the comments, and tonight I'll randomly select someone who makes me laugh to win a sig... - It's Always the Quiet Ones29 July 2010, 1:55 pm
Let's say, hypothetically speaking, that you turned in some important paperwork to your boss or teacher, and on that paperwork you had doodled pictures of yourself wearing either a halo or devil horns, and a clown floating in the clouds above you, looking on.Do you suppose your boss/teacher might then call you in for a little chat? You know, just to see how the ol' home life was going? Maybe see if you needed anything, support and/or prescription-wise?Because, as you may have guessed, this reall... - Name That Wreck!28 July 2010, 1:30 pm
I grew up with friends named Shannyn, Jesica, Jaison, and Aiyrunn, so I'm used to spelling names all "modern" and "stupid-like." Still, this is getting ridiculous.Maybe it's Russian?Well, at least they spelled "Birlhday" right.We really hope Uncle Boon likes his cake; it was a joint effort.When you're weeding out the bad cakes, shouldn't this one be high on the list?(And does anyone else have the munchies?)Ah, finally, a cake that describes the cake's consistency AND the birth... - The Rainbow Connection27 July 2010, 1:30 pm
Whoa, that's a full rainbow!All the way...Double rainbow! Oh my gosh...It's a double rainbow all the way...So intense!Whoah, whoah oh my gosh oh my gosh...WOOO!! YEAH!!!It's starting to look like a TRIPLE rainbow!Ohhh YEEEAH!!!It's full on: double rainbow across the sky![sobbing]It's so bright and vivid.What does this mean?[groaning][possible climax][more sobbing]It's so beautiful!![still more sobbing][sniffling] Oh my gosh...It's a double complete rainbow - ah ah ah ahhhh!Wha... - Conventional Wisdom26 July 2010, 5:31 pm
It's possible that I just spent the last four days relentlessly Twitter-stalking everyone at San Diego Comic Con. Possible. You can't prove it. What do you mean, when did I shower last? I'm going for an authentic experience here! Gimmie back my Funyuns.Anyway, coming down off a convention high - even one acquired vicariously through social networking sites - requires a gradual withdrawal. Yesterday's Sweets helped a little, but really, they were just too good. I need a visual sucker punch to kno... - Sunday Sweets: Comic Con Relief25 July 2010, 1:30 pm
As you may know, the San Diego Comic Con has been taking over the interwebs this weekend with its superhero spandex and glorious geekery. Now, John and I are not at Comic Con, but in its honor, here are some Sweets to help you get your geek on.Submitted by Christine C., & made by the amazing Courtney of Cake NouveauI hear this thing's so much bigger on the inside, it can feed thousands.Sub'd by Eleri H., & made by Kierra WindsongUm. I've never played Myst before. So...ah...hey! Cool litt... - Possibly the Most Depressing Cake I Have Ever Seen23 July 2010, 1:30 pm
Ah, birthdays: A time of celebration, friends, cake, and, of course......dying animals.Notice how, even if the elephant were able to escape the tar pit/Swamps of Sadness, there's a lion coming over to finish him off. See, that kind of thing sends a message. A message that says,A) this baker has clearly never seen The Neverending Story, andB) "Don't forget the tissues, Mom & Dad, 'cuz this'll make little Suzie cry for sure."Josh W., I may or may not be having Artax flashbacks, and I may or ma... - Wrecky Roughage22 July 2010, 9:34 pm
According to this survey I'm about to make up, 74% of us don't get enough fiber in our diets. Unless you're British. In which case you don't get enough fibre. And you spell things wrong.Fortunately, the bakeries of the world are here to help.I think we'll call this Faeber.I DO believe in Faeber. I do, I do!!TRUE STORY: Last week our cat Tonks decided to eat a piece of ribbon because she is, by all accounts, an idiot. Now if you're a cat owner, you know that she will most likely end up drag... - The Abbreviation Sensation Sweeping the Nation21 July 2010, 1:30 pm
I guess it started innocently enough.When your "Yay Jesus" crowds out the rest of the text, you cut a few corners on the "birthday" to cram it all in. Ok, fine. I get it.The problem started when some wreckerator somewhere looked at that and thought, "Hey, that saves me four whole letters! I should write it that way ALL the time!"And so...[dramatically steepling fingers]...it began.First a dash was added, to make it seem more respectable:It's an unwritten rule in baking that you can butcher a nam... - The Number Won20 July 2010, 1:30 pm
Hey, guys! Number 1 here, and it's my birthday!! I am so excited to have my first birthday as a Cake Wrecks writer. What wreckiness will I get to witness FIRST HAND this year?!? I can't wait. I keep imagining Jen ordering me a cake with some sort of numerical wreckery like "Numbered One," "1 Number," "1# One," "Nummer Won," or "Numb Are Want in pink icing." So in that spirit, here are some other Wrecks whose days are numbered.Maybe it's celebrating Mr. Big's 13th episode of "Sex in the ...
- Yacht, Stockholm Djurgården SCE2630 July 2010, 2:07 pm
With exceptional location. Price: 20000 SEK/week... - Beautiful 9 room apartment, Stockholm east SCE2530 July 2010, 12:32 pm
Close to downtown. Price: 20000 SEK/week... - We want your home6 July 2010, 12:16 pm
Every day we receive booking requests for long- and short term lease of furnished apartments in the Stockholm, Gothenburg and Oresund regions. Sad to say, we can not meet all of the requests. This clearly opens up an opportunity for you as a home owner! Läs hela inlägget – We want your home…... - Modern apartment, Lidingö SEL119 June 2010, 2:45 am
With balcony and nice garden. Price 950-1400 SEK/night... - Light double room, Gothenburg GCH311 June 2010, 9:38 am
Close to everything you might need. Price: 500-650 SEK/night... - Beautiful apartment, Stockholm Vasastan SCV2210 June 2010, 2:54 pm
With nice terrace. Price: 2500 SEK/night... - Double room, Stockholm Östermalm SCE211 June 2010, 4:37 pm
Same apartment as SCE22. Price: 750 SEK/night... - Cozy double room, Stockholm east SCE231 June 2010, 2:45 pm
With great location. Price: 750 SEK/night... - Single room, Stockholm Östermalm SCE221 June 2010, 10:25 am
In the same apartment as SCE21. Price: 600 SEK/night... - Entrepreneurial Days in Gothenburg1 June 2010, 8:54 am
E-Days Sweden (Entrepreneurial Days in Gothenburg) will be held in Gothenburg on November 8-10. It is considered to be the most important annual business trade and networking event between Sweden and the United States. Läs hela inlägget – Entrepreneurial Days in Gothenburg…...
- Three / six30 July 2010, 4:41 am
... - That's the spirit23 July 2010, 9:00 pm
... - For a popsicle12 July 2010, 7:14 am
... - Summer list4 July 2010, 6:52 pm
... - I'm starting today2 July 2010, 7:36 am
... - It's my duty15 June 2010, 1:58 am
... - Peas without apology27 May 2010, 10:06 pm
... - You deserve a waffle18 May 2010, 12:34 am
... - A quick couple10 May 2010, 11:29 pm
... - Her recipe box2 May 2010, 6:13 am
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- the Simplicity of Frozen Berries and a Sigh29 July 2010, 6:14 pm
... - Fighting the Heat with a Honeydew, Mint and Lemon Thyme Soup25 July 2010, 10:54 pm
... - {Cooking for Friends} Heirloom Tomato, Rice and Almond Tart21 July 2010, 11:06 pm
... - The colors of Summer: Gluten-Free Raspberry and Oat Scones15 July 2010, 6:14 pm
... - Purple Corn Muffins and Poached Salmon Salad13 July 2010, 7:06 pm
... - Herb Garden12 July 2010, 5:42 pm
... - A Trip To The Farriss Family Farm7 July 2010, 11:49 pm
... - Apricot, Pistachio and Lemon Shortbread Tart29 June 2010, 8:52 pm
... - Butterscotch Smoked Almond, Raspberry Vanilla and Peach Basil... A Trio of Frozen Treats24 June 2010, 11:20 pm
... - A Week of Frozen Treats23 June 2010, 8:05 pm
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- Toast and a Summer Break29 July 2010, 4:09 pm
It's finally cooled off in Berlin, which means that we can sleep under thin coverlets at night again, that big puffy clouds float past my little office under the eaves at a rather brisk clip, that I can enjoy hot...... - Reality Check19 July 2010, 11:12 am
I sometimes get the impression that people think I can do no wrong in the kitchen. That my pasta's always al dente, my cakes always risen, my eggs always fluffy. Folks, let me tell you: no one, but no one,...... - Barbara Kafka's Moroccan Tomato Soup14 July 2010, 9:21 am
Quick, quick! There's a break in sight. The temperature's 10 degrees cooler than it was yesterday. Now's your chance. Swing on your bike, get to the market. Buy a couple of pounds of tomatoes, the redder the better. Do you...... - Heat Wave11 July 2010, 10:47 am
I remember one August in Berlin many years ago, my mother and I came back from visiting our family in Italy and had to turn the heater on. It was that cold. In August! Things have, uh, changed in northern...... - Nancy Harmon Jenkins' Pasta with Baked Tomato Sauce6 July 2010, 4:23 pm
Dear, sweet, gentle reader. It is taking all of my mental and most of my physical capacity to endure life until tomorrow night when Germany plays Spain in the semi-finals of the World Cup. If you've been following along, and......
- Welcoming dear friends - Flammkuchen with red onions24 July 2010, 8:54 am
Compared to our pizza process which kicks off at least 24 hours before we can indulge in our first piece, this here can be prepared in 2 hours, no-fuss.... - It was about time - deliciousdays.com gets a redesign18 July 2010, 11:10 am
Inspirational sparks can come from anywhere and despite all previous failed approaches pretty much out of the blue a design idea stroke and within two weeks most work was done, both front-end and back-end wise. Now began the period I dreaded the most...... - Homemade ladyfingers - When all I wanted was Tiramisu15 July 2010, 11:44 am
But I had already firmly latched onto the idea of whipping up some Tiramisu, all I needed now was a quick way out of my misery. Enough eggs were at hand, perhaps it was time to conquer the art of making ladyfingers myself.... - Caesar Salad - Kind of, but better6 July 2010, 3:04 pm
My version is everything most restaurant versions keep missing... and a bit more, I think. A finger lickin' good dressing, tiny pieces of crisp bacon, spicy chicken with a hint of Indian flavor (ok, ok, my touch, remember: my kitchen) and soft Avocado cubes add to this classic and I wouldn't want to miss them in my salad bowl anymore.... - Bacon ice cream with a hint of maple - Weird. But in a good way.29 June 2010, 12:31 pm
"Now's the time!", I thought to myself, my own bacon ice cream being the most appropriate way to kick of ice cream season in our kitchen.... - You never know until you try - Golden baked breakfast oatmeal21 June 2010, 2:07 pm
Believe me, I'm not the type of girl who is easily impressed by the words oats or oatmeal, quite the contrary. Maybe reading the recipe has put a spell on me?...
- Eggplant Caviar28 July 2010, 6:58 am
I'd not heard of Eggplant Caviar (caviar d'aubergine), until I moved to France. I'm not sure why that was—perhaps in the states it's called something different when I was served it? Could it be labeling laws, so I wouldn't confuse eggplant seeds for fish eggs? Or did I just have my head in the sand for too many years and only saw the light when I moved away? Whenever I had eggplants lying around, I always made baba ganoush or moutabal. But eggplant caviar is even easier to make and les... - Cornmeal Cookies (Zaletti)26 July 2010, 8:14 am
If I had to name one food that I couldn't live without, chocolate would be right up there. Salted butter is on that short list, too. Seeded bagels, California dried apricots, black and white cookies, osetra caviar (if money, and sustainability, were no object), lobster rolls, French fries, and really good fried chicken would also be on that list. Not as fancy as some of those things, but just as good, another thing that I can never seem to get enough of is crunchy cornmeal. And the good thi... - Le Garde Robe and Spring25 July 2010, 3:20 pm
After my recent lament about the state of bistros in Paris, where I noted that the wine bars in Paris often had the best food, when my friend Rochelle who owns Chefwear was in town this week, I wanted to go somewhere casual, where we'd be assured of good, honest food. So we agreed to meet at Le Garde Robe, one of my favorite wine bars in Paris, which serves mostly natural wines. Another plus are the charcuterie and cheeses they serve by the plate (€12 for a platter of each, or you can ... - Classic Salade Niçoise23 July 2010, 1:29 pm
There were various responses on my Strawberry ice cream recipe, requesting a retraction of the moniker ice "cream" since it didn't have cream in it. And a respected food writer pointed out that pumpkin was obligatory in Soupe au Pistou. I, too, know that folks will sometimes call something hot 'chocolate' even though it was made with cocoa powder instead of chocolate. And have been served fried onion rings that were actually broken circles, not neat, closed rounds of onions. And don't get me ... - Bistro Bummer22 July 2010, 9:20 am
Always on the lookout for classic French bistros, a friend and I recently stopped at Au Petit Riche. I'd eaten there before and found the food decent, but I remember the company a little better than the food. I was dazzled by the stunning interior and the conversation, which should have been a tip off since I rarely forget anything I eat that's good. Many Americans have become more astute about dining and want to know where the ingredients are from, how they are handled, what part of the an... - Doing an Internship in France20 July 2010, 8:45 pm
Many people who embark on professional cooking careers, or just interested in having an experience in an French kitchen, are interested in coming to France to do an internship, called a stage. I posted on Twitter, to find out how people got their stages in France. Here are some of their responses: "I walked in and asked." "...sent in a cover letter, followed up, and had a contact." "Emails and phone calls. A lot." Continue reading "Doing an Internship ... - le Week-end19 July 2010, 7:11 pm
I always seem to have the supreme misfortune to draw the letter W when playing Scrabble in French, as there's barely one-quarter of a page in the French dictionary devoted to words that begin with that letter. People use "Wu" for Chinese money; although I allow them, it's not in the French dictionary so I'm not sure that's in the official rules. In spite of their high-value, I always am irked when I pull that dreaded W tile. But I'm not a Scrabble expert, plus the fact the French have all th... - The Hottest Restaurant in Paris15 July 2010, 8:48 pm
A lot of us étrangers (and there are some pretty étrange étrangers here..) bemoan the lack of heat and spiciness in the ethnic fare served up, because a good number of the locals have a hard time dealing with the heavily-spiced dishes that our all-American constitutions have no trouble handling. We, The People, have cast-iron stomachs and have become a nation of full-tilt eaters, relishing and exalting things that we can take to the extreme. One thing I miss sérieusement is la cuisine m... - Vegan Strawberry Ice Cream13 July 2010, 2:07 pm
I was thinking of having "If you change the ingredients in a recipe, results will vary" tattooed on my forehead, but there wasn't enough room. (Although if my hairline keeps receding at this rapid pace, it may happen sooner than you think.) When I used to teach classes, folks were always wanting to tinker with recipes, especially ice cream, replacing the cream with what-have-you. Or to replace the sugar with something else. I'm not sure why, because I spend an inordinate amount of my life dev... - Soupe au Pistou11 July 2010, 12:00 pm
It's no secret that I'm not a fan of soup. (Well, if it was, it's not anymore.) I just feel odd ordering it in a restaurant, since I'm paying for a bowl of glorified liquid. And I rarely eat it at home, since when I want to eat, I want something more substantial as a meal. And if I eat it as a first course, then it takes up valuable real estate in my stomach for something more interesting. (Confused? Imagine how I feel.) However since moving to France, I've seen the value of soup—on...
- Video: Pim makes a Rustic Fruit Tart & The Dough17 July 2010, 10:34 pm
... - Spiced Cherry Pie12 July 2010, 5:38 pm
Now, here's a timely recipe to try out my One Pie Dough to Rule Them All recipe I gave you last night. Try it before the fleeting cherry season is over. Do try, even if you're one of those who couldn't stand the generic, gloopy cherry pie - I'm looking at you Matt. Because this recipe, this ain't your usual, generic cherry pie. It might even be the best cherry pie you'll ever tasted. You try it and tell me. The secret to this pie is the spices. When I was tinkering with my cherry pie recipe, I t... - The One Pie Dough to Rule Them All12 July 2010, 6:13 am
Is it hubris to call this a perfect pie dough recipe? Well, it is perfect. And do you know what's perfect about it? You can do it too. Yes, YOU. I don't care what kind of sordid, tragic past you've had with other pie dough recipes. You can forget it all and start anew with this one. It will become your One Pie Dough to Rule Them All: pies, tarts, galettes, pop-tarts, you name it. It will be the easiest and most forgiving dough you've ever handled. It will be flaky and tender, yet somehow possess... - Cheesecake baked in little jars with roasted nectarines25 June 2010, 6:50 pm
Here's an easy, delicious and totally adorable dessert to do this weekend, fromage blanc cheesecake, baked into cute little jars. You can make it even more lovely by topping with roasted fruits, in this case I use tangy sweet nectarines scented with lemon verbena. Nothing stops you from making this your own by using a combination of fruits, herbs, and even nuts of your choice. What makes this cheesecake truly special, besides its oh-my-god-this-is-adorableness quality, is the luscious texture, l... - Come with me to Tokyo3 June 2010, 4:23 pm
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- Mattbites in Bon Appetit Magazine20 July 2010, 3:17 pm
I recently had the honor of taking a few minutes to chat about food photography with the fine folks at Bon Appetit Magazine for a small feature in the August 2010 edition. It’s out on newsstands right now and to say I’m touched and humbled would be the world’s greatest understatement. It’s a wee bit [...]... - Cherries: A few days in Traverse City, Michigan12 July 2010, 7:03 pm
Last week I was invited by the Cherry Marketing Institute to join them and a few others at the Cherry Festival in Traverse City, Michigan. I haven’t visited in over 10 years and have always heard how beautiful Michigan is in the summer but the real reason I wanted to go was because I’ve never [...]... - Martha’s Cookie Of The Day: Matt’s Alfajores30 June 2010, 2:10 pm
Last night Evita was on television. It reminded me of our past few visits to Argentina which made me hop on the computer to find a particular image of a street in Buenos Aires. Then this morning I woke up to find that my alfajores are Martha’s Cookie Of The Day. It’s like all this [...]... - Book Reviews: Food Styling!25 June 2010, 12:35 pm
This weekend I’ll be teaching part of a Food Styling and Photography workshop at my studio. It promises to be lots of fun and I really look forward to meeting so many great new people. And since many of you have asked I may actually take my workshop on the road so stayed tuned! This [...]... - Behind the Scenes: Good Bite Cookbook23 June 2010, 5:53 pm
Well hello there my friends! This week I’ve started a new cookbook project and thought it’d be fun to share a bit of it. Called Good Bite’s Weeknight Meals: Delicious Made Easy, this cookbook will be published by Wiley & Sons in 2011. My friends at Good Bite and Wiley were cool with me posting [...]... - Book Reviews: Baking14 June 2010, 2:37 pm
I’ve had many jobs over the years and can wear many hats. One thing I will never be is a baker. Ever. At this point in my life I have accepted that it’s something I will never perfect, and really, why should I? So many of my friends are excellent bakers and authors on the [...]... - Singapore2 June 2010, 10:56 pm
Hello everyone! I’m in Singapore for a few days, trying not to melt in the heat while lugging camera bags throughout town with the world’s best guide from the Singapore Tourism Board. I’m thissssssss close to having my mail forwarded here and just not coming back except, well, I’d miss my family more than anything. [...]... - The Posts That Never Made It28 May 2010, 8:24 pm
About two years ago someone once said something about me that at first made me laugh but then got under my skin. The comment was along the lines that I live a “highly art-directed life”, meaning it’s all pretty and most things I do are glossy and stylish and there’s no room for imperfection. HA! [...]... - Grilled Corn with Feta & Lime Vinaigrette26 May 2010, 3:25 pm
Summer is around the corner but you really don’t need me to tell you this. We’re about to embark on High Grill Season, a time of year marked with non-stop outdoor recipes, summer sides and grilled meats. We’re all bound to go overboard during summer and you know what? That’s fine with me. Because if [...]... - Cookbook Reviews: Get Your Grill On!21 May 2010, 2:40 pm
I’ll tell anyone who will listen to me that I’m a warm weather kind of cook. I love being outdoors, I love grilling and I love summer. I’m particularly excited about this current installment of the Mattbites Cookbook Reviews with Kristina. Damn if this girl didn’t knock it out of the ballpark with this review [...]...
- Video: Iron Chef America 'Secret Ingredient' Compilation30 July 2010, 4:25 pm
POTATOES! HAMBURGER! FROZEN PEAS! HONEEEY! WILD BOOAAR! FARMERS MARKET! Few people can shout these words with the same vein-bulging vigor of the Chairman (aka Mark Dacascos) on Iron Chef America. Feel the excitement/anger in this compilation of secret ingredient announcements from the show.... - Mixed Review: Turning Pound Cake into Olive Oil Cake30 July 2010, 3:30 pm
I was hoping to create a cake that would pass for homemade, and while this didn't quite get there, it was close. The Frangelico I used imparted a subtle warmth, the olive oil made it a bit fruity, and hazelnuts added a bit of crunch. This would be a great party dessert option when you're short on time or feeding a large crowd.... - Celebrating National Cheesecake Day with a Cheeseburger at Cheesecake Factory30 July 2010, 3:00 pm
Today is National Cheesecake Day so I thought it appropriate that I take reader John I. up on his recommendation to stop into The Cheesecake Factory to sample a burger. Menus that expand to the proportions of The Cheesecake Factory can miss the mark when executing the staples, so it's a nice surprise to find their burgers as solid as they are.... - Ed Levine's Serious Diet, Week 130: Has Hummus Become My Weakness?30 July 2010, 2:00 pm
I knew I had a peanut butter problem. If there was a jar in the house I couldn't stop eating it. So I stopped buying peanut butter, even though I love it so. Now I'm worried that I have the same problem with my favorite brand of hummus. It's so creamy and smooth (kind of like a creamy, savory peanut butter) and seriously delicious (as we noted in our hummus blind taste test a while back) that I have a hard time not finishing the whole tub once I start.... - A Serious Salad Search: Sylvia Plath's Lost Salad Dressing30 July 2010, 1:00 pm
Intrigued by a passage from Sylvia Plath's The Bell Jar, in which the character Esther Greenwood describes a French dressing–grape jelly reduction she ate with avocadoes, I tried re-creating it. With little success. So instead, I decided to eat a tribute rather than a re-creation of Plath's beloved salad: sliced ruby red grapefruit and avocado, drizzled with the rich, sweet, but more acidic taste of balsamic vinegar.... - The Food Lab: Make Crisp, Juicy Carnitas—Without a Bucket of Lard30 July 2010, 12:00 pm
Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. If you don't have a 5-gallon vat of lard to cook your pork shoulders in, here's an easier carnitas-cooking method.... - Serious Entertaining: Bellini Bar29 July 2010, 11:00 pm
Bellinis are fun to say, easy to prepare, and gorgeous to serve. Best for daytime sipping and hot weather, a Bellini bar is the perfect way to let your guests customize their drinks while you save some cash. Here's how to set up your own, with recipes for white peach, strawberry, and raspberry purées.... - Bartenders Rediscover 'Fun' at Tales of the Cocktail29 July 2010, 10:15 pm
While there were many new spirits and other products to discover at this year's Tales of the Cocktail, one of the most intriguing developments was the renewed emphasis placed by bartenders on service and hospitality—the very elements of the bar world ignored by so many frowning, arm-gartered bartenders during the recent speakeasy trend.... - French in a Flash: Jambon-Wrapped Grilled Endive29 July 2010, 9:30 pm
France takes its place on the all-American grill with this endive wrapped in ham, grilled until crisp. Walnuts and lemon give it attitude. An exciting departure from good ol' grilled corn on the cob.... - Comment of the Day: Will Zen Thoughts Get You Through the Day?29 July 2010, 9:15 pm
"Being a server is definitely not easy but it's something that become second nature after you've done it for a while. Yes, there are a**holes out there and there is nothing you can do about it. Just don't let them get to you."—Dembullyfull.com, on "Poll: Do You Care About Cupcakes?"...
- Sautéed Zucchini28 July 2010, 6:51 am
I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch and made my way home. I ended up using a couple that night in a favorite nothing-to-it zucchini recipe. So, I thought I'd share the recipe with you, along with a few non-recipe related links. First, the zucchini. It's a single-skillet kind of thing. Coins of zucchini are browned in a pan, but th... - Tofu Burgers23 July 2010, 2:48 am
This past week has been pretty swell. I feel like I'm finally easing into summer, something I wasn't sure was going to happen. I spent a couple nights under the stars with WB, cleaned off the back patio, grilled more meals than I cooked indoors, put some finishing touches on the manuscript, ate mint soft serve at Il Cane Rosso, made tofu burgers twice, saw whales migrating north, and picked up a few vintage baking pans in an antique shop in Healdsburg. That being said, I think the thing that r... - Whole Wheat Oatmeal Chocolate Chip Cookies18 July 2010, 3:03 am
I'm pretty sure the last thing anyone needs is another oatmeal chocolate chip cookie recipe. I mean, the sense I get is that most people have their OMG favorite recipe, and tend to stick with it. Except, perhaps, for those times when you're lured away by an off-beat recipe incorporating something like corn flakes, or, I don't know - toffee. But those are just flings, right? Anyhow, I wasn't planning on posting this recipe, I was just playing around with a bag of Massa Whole Wheat Flour, an... - Grilled Salt & Vinegar Potatoes12 July 2010, 4:53 am
Certain people have a thing for salt & vinegar potato chips. Ok, let me be more specific. Certain people in this household have a thing for salt & vinegar potato chips. I'm not one of them. Tangy, salty, crisp potatoes - I get it. On paper it all sounds good. I don't know what my problem is. But I have a really hard time with these chips. I find the vinegar flavor blindingly strong, and despite my best efforts to resist, they make my lips pucker and my face scrunch up. But Wayne loves them, so... - Buttermilk Squash Soup7 July 2010, 3:41 am
It has been one of those afternoons...I finished writing up this recipe, then realized I made a similar soup this time last year. Yikes. I'm officially starting to repeat myself. My apologies. Although, it was bound to happen at some point, I suppose. The soups - they're not exactly the same. I'm noticing a few significant differences as I look a little more closely. So I hope you don't mind if I still share this version. This is what to expect. Compared to the original, this recipe makes a ... - Chile Blackberry Syrup2 July 2010, 8:05 pm
For those of you with summer blackberries on hand, you must must must try this recipe. It doesn't lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling right into August. I clipped the recipe out of an issue of Gourmet Magazine years ago. Actually, here we go, it was September 2007. I switched up the chiles, made a few other tweaks, and have been using the syrup to spritz up sparkling water all week. It's also great swirled into... - Chocolate Loaf Cake28 June 2010, 5:21 am
This cake came out of the oven and I immediately thought to myself, "this cake is so unattractive, no one is going to want to eat it." It was as if the cake could read my mind, and at that point gave up entirely. Over the next ten minutes it exhaled, deflating into what I can only describe as a compact, sway-backed, brick of chocolate-fudge. Or what I'll forever think of as chocolate ugly cake. I set it aside, went out for the night, came back the next morning, and cut off a thin slice. The ca... - Honey Balsamic Bean Salad23 June 2010, 5:25 am
I was browsing the shelves at Omnivore Books the other day when Celia, the owner, pointed out a medium-sized hardback with a texty cover and orange spine - Teaching Dad to Cook Flapjack. I flipped through the first few pages, bought it, and brought it home with me (thank you Celia!). Written by Miranda Gardiner, the book started as a how-to cooking manual written for her father not long after her mother passed away. He was on his own, in his sixties, and learning to fend for himself in the kit... - Grilled Tofu & Soba Noodles18 June 2010, 5:46 am
As promised, a few more camping photos, as well as the recipe for the grilled tofu and soba noodles I made the second night out. As I mention down in the recipe head notes, aside from grilling the tofu, I prepped everything before we left for Salt Point State Park. The pre-cooked soba noodles hung out in the cooler in a plastic bag next to the garlic-cilantro dressing, which stayed bright green, ready to go in a little jar. It worked out great, dinner came together in no time, and for the mos... - Soup au Pistou13 June 2010, 5:53 am
Have you ever tried to pitch a tent in 50 knot winds? I can now say, with some authority, it's challenging. On somewhat of a whim, we tossed our gear in the car two days ago, pointed the car north, and set up camp along California's Sonoma coast. There are few places more stunning - golden meadows, craggy coastlines, rambling coastal trails for days. On some trips to this area we are met with dense fog, this time we were welcomed with blue skies, lingering sunsets, and wind that peeled your ey...
- nectarine brown butter buckle28 July 2010, 3:13 pm
Nectarine Brown Butter Buckle The brown butter flavor in this cake is woefully subtle; I’d hoped it would be louder but there are too many other flavors clamoring for your tastebuds’ attention. This isn’t a bad thing, really. Just a heads-up on the baking time; I had a hard time guessing when the cake was done. I [...]... - summer succotash with bacon and croutons25 July 2010, 1:17 pm
Summer Succotash with Bacon and Garlic Croutons Adapted, barely, from Gourmet I tossed this dish with garlic croutons (below). You could cut the pieces of bread thinner (into 6 1/3-inch slices), and spoon the succotash over it (Gourmet’s suggestion). Two other ideas: nixing the bread, and make this into a pasta or farro salad with some additional [...]... - raspberry brown sugar gratin21 July 2010, 3:26 pm
Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries] Adapted from Jeremiah Tower’s New American Classics via Regina Schrambling There are a lot of ways you can play around with this — flavoring the sour cream with lemon, vanilla, cinnamon or almond; using a mix of berries, etc. — but it is flawless the way it is. Want [...]... - scalloped tomatoes with croutons18 July 2010, 3:19 pm
Scalloped Tomatoes with Croutons Adapted, only slightly, from Ina Garten Although it will feel blasphemous to add heat to that which is perfect just as it arrived, summer tomatoes, this doesn’t cook them to death, more like wilts them slightly. They’re still juicy (juicier, actually because the heat released all of their awesomeness) and rather than losing [...]... - peach blueberry cobbler15 July 2010, 3:40 pm
Peach Blueberry Cornmeal Cobbler Adapted from The Lee Bros. delightful Simple Fresh Southern Mostly, I used the Lee Bros. for their cornmeal biscuit recipe because once I read “cornmeal biscuit” I pretty much couldn’t imagine using anything else. The filling is pretty different from theirs; less sugar, some thickener, less cinnamon and the addition of blueberries, of [...]... - thai-style chicken legs12 July 2010, 4:30 pm
Thai-Style Chicken Legs Barely tweaked (to add instructions, offer alternative ingredients) from Food & Wine I warn you, if you serve this with mango slaw, a quick addiction may form. 5 garlic cloves, coarsely chopped 1/4 cup chopped cilantro (or flat-leaf parsley if you are cilantro-averse) 1/4 cup Asian fish sauce* 1/4 cup vegetable oil 2 tablespoons hoisin sauce (I accidentally doubled [...]... - mango slaw with cashews and mint8 July 2010, 5:58 pm
Mango Slaw with Cashews and Mint 2 mangoes, peeled, pitted and julienned 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly 1 red pepper, julienned 1/2 red onion, thinly sliced 6 tablespoons of fresh lime juice, from about two limes 1/4 cup rice vinegar 2 tablespoons oil of your choice 1/2 teaspoon salt 1/4 teaspoon red pepper flakes, or to taste [...]... - porch swing6 July 2010, 4:23 pm
Porch Swing A Blue Smoke cocktail; recipe from Gael Greene’s site It had been so long since I’d had one, I’d forgotten that I find them a little, tiny bit sweet. You may not; my husband didn’t, I just don’t like very sweet drinks. The next time I make this, I’ll make a more tart lemonade and [...]... - sour cherry pie with almond crumble1 July 2010, 10:35 pm
Sour Cherry Pie with Almond Crumble Adapted from The Sweet Melissa Baking Book Influenced by Melissa Clark, I blind-baked my bottom crust and remembered precisely why I hate blind baking pie crusts so much — the shrinking! I’d have been smart to have left a more generous overhang to crimp into a rim — next time. Nevertheless, [...]... - zucchini and ricotta galette29 June 2010, 2:51 pm
Zucchini and Ricotta Galette Crust adapted from Williams-Sonoma, filling adapted from a Cook’s Illustrated tart I might be tempted to double the cheese filling next time I make this; it puffed beautifully in the oven but then deflated a bit. Then again, at their current levels, the zucchini and cheese balance each other nicely. There’s something to [...]...
- Tomato and Einkorn Wheat (or Spelt) Salad27 July 2010, 4:24 pm
My weekday lunches revolve around salads like this one, built on grains, fresh vegetables, some sort of protein element, and fresh herbs. I prepare a few servings at a time, and that conveniently takes care of lunch for the next couple of days. I do try to mix things up so as not eat the same thing all the time, but I admit I've become a little fixated on this particular one lately: it is full of flavor, refreshing and filling, with a satisfying mix of textures from the fleshy tomatoes and th... - Six Podcasts For Food Lovers23 July 2010, 8:03 am
Whenever I walk, bike or metro my way somewhere, whenever I go for a run or sit down for a lengthy fava bean peeling session, I rely on podcasts to keep me entertained. Although there are a few I listen to that are not food-oriented -- This American Life being my unrivaled favorite -- you won't be surprised to hear I lean toward those that discuss cooking, eating, and the cultural or political ramifications of both activities. I can't be alone in this, and I'd like to share those podcasts I li... - Almond Cake with Blueberry Coulis20 July 2010, 6:45 pm
I had my first taste of this cake at my friend Adam's last December. I was in New York for a whirlwind visit to promote the big fat pink book, and he and Craig had invited me to dinner at their place. I would have been grateful for any home-cooked meal, which is by far my favorite kind when I travel, but this was a truly delicious dinner, one that refutes the "amateur" in "amateur gourmet." After a salad of roasted beets and a dish of milk-braised pork (read Adam's post for the recipes), de... - Yellow Zucchini Tarte Fine on a Yogurt-Based Crust14 July 2010, 4:21 pm
The football* world cup has just ended (congratulations, Spain!), and although I haven't breathed a word about it until now -- there is such a media overload during the event, you don't need me adding to it -- we followed the competition with an enthusiasm that wasn't dampened by the magnitude of the French fiasco. Some games we watched from bars, others from home, and it was our great pleasure then to invite friends over to join in on the fun. And naturally, because these evening games were ... - Chocolate Starter Bread6 July 2010, 4:00 pm
Rue des Martyrs, which shoots up from the 9th into the 18th arrondissement, is one of those typical Paris market streets that seems to defy business logic by offering no fewer than seven bread bakeries, some of them but a block from one another. Because I live in the neighborhood, I've had the opportunity to sample the goods from (almost*) all of them, and I've been particularly impressed with the breads I've purchased from Maison Landemaine, on the eastern sidewalk: their tourte de meule (a ... - July 2010 Desktop Calendar30 June 2010, 11:01 pm
At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month. Our calendar for July is a picture of zucchini blossoms shot at Alain Passard's vegetable garden a few years ago. It was a memorable visit that inspires me to this day, and in case you missed my report then, I invite you to take a look at the post and the accompanying photo set. If you're stuck in the city this su... - Roasted Lemon Zest Powder29 June 2010, 4:00 pm
Kitchen recycling is my favorite hobby. So many food scraps can be put to good use with just a little time and flair*, and the satisfaction is immense when I feel I'm using my supplies to the max -- making chilled soup from pea pods, pesto from radish tops and croissants aux amandes from day-old croissants, using the whey from mozzarella in bread dough, parsley stems in stews, and the rinds from hard cheeses in soups. Today's trick is one I've devised because it bothered me to toss the rinds... - How To Tell When Meat Is Done25 June 2010, 11:22 am
A few weeks ago, I read Tara Austen Weaver's book The Butcher and the Vegetarian, a memoir in which she writes about being brought up as a vegetarian and the challenges she faced as an adult, when she had to start cooking meat for herself to try to recover from a serious health issue. It's a very good read, witty and honest, and even for readers like me, who don't share her dietary background or meat-handling angst, there are a lot of elements to relate to in her story. I especially enjoyed th... - Pasta with Tetragon22 June 2010, 4:30 pm
My first brush with tetragon -- a.k.a. New Zealand spinach, warrigal greens, sea spinach, and a few assorted nicknames -- took place six years ago: Nicolas Vagnon, the chef of the now long defunct La Table de Lucullus, had invited me to join him on his Saturday morning market run at the marché des Batignolles and hang out in his teeny kitchen afterward, watching him cook for the handful of customers who had come to lunch that day. Among the things he bought and prepared was an alien-looking ... - [Edible Idiom] Tourner au vinaigre17 June 2010, 5:23 pm
Vinegar barrels photographed by Rebecca Bollwitt. 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 expression is, "Tourner au vinaigre." Literally translated as, "turning to vinegar," it describes a situation or a conversation that's taking a bad turn and may get ugly. It can be likened to its English cousin "going (or turning) sour." Example: "Il a vite changé de sujet avant que la discussion tourne au vin...
- Taking Notes on the Cashew Apple28 July 2010, 8:45 pm
Just a photo I’ve always liked. Those are my hands in the upper left corner. I was in southern Thailand, learning about cashew apples. I’d spent the hour before exploring Krabi’s Ban Laempho Gastropod Fossil Beach—an ancient cemetery of mollusks preserved in layered beds—when lunch called my name. A few little stalls selling fried chicken [...]... - Guanacaste Tope24 July 2010, 8:19 pm
When I booked my tickets to Costa Rica last summer, I didn’t realize I’d set my departure from Liberia on the morning after an all-day, all-night hoedown. July 25 is Guanacaste Day, the anniversary of this northern province’s annexation from Nicaragua in 1824. Locals celebrate with a horse parade known as a tope. Party time. It’s like [...]... - The Onions That Walk the Earth21 July 2010, 10:44 pm
Three summers ago, we bought a little house near the Rio Grande. You might recall the dump that it was. It’s still a work in progress (and I’m beginning to think we will never reach completion). But every now and then, I glimpse a few photos of years past and I see that we have [...]... - Santa Fe Date Day16 July 2010, 11:05 pm
A flower display at the Santa Fe Farmers Market Maybe you’re married or maybe you’re not—but you know about Date Night, right? I’m not talking about the movie (which I haven’t yet seen) but the general concept: couples get caught in the routines and responsibilities of everyday life. They need a little time for themselves. They [...]... - How to Eat Asian Food15 July 2010, 3:37 pm
A taxi driver eats noodles at his regular coffee stall hangout in Phnom Penh. In The Faster Times today, I have a primer on Asian eating. I get a lot of questions about etiquette from people traveling to Asia for the first time, wondering when to use chopsticks, what to do with sticky rice, and (primarily) [...]... - Hemp Milk9 July 2010, 1:31 am
It’s not what you think. Well—it is but it isn’t. That is indeed a pretty white glass of milk surrounded by the lovely green leaves of cannabis sativa. Marijuana milk. Pot juice. Call it what you will, but it won’t make you high. Though hemp milk is made from the pulverized seeds of the same family of [...]... - Woman With Meat (And Other Notes From the Road)7 July 2010, 10:28 pm
Ya carries her basket of beef along the road between Ban Lung and Ou Chum in Cambodia’s Ratanakkiri province. As some of you know, I’m at work finishing a collection of travel essays to be published next year. In the past few months, I’ve wandered aimlessly (and pointedly) for hours through old notebooks and files I’d [...]... - Happy Birthday, USA4 July 2010, 11:01 pm
Good wishes for a safe and happy holiday, everyone. I share with you a message I received this morning from a Burmese colleague, writing from a place where thoughts of freedom and independence are never taken lightly: “I saw the celebrations of fireworks and parades for the Independence day of USA, in various media. What a [...]... - Got Meat, Will Ride1 July 2010, 3:37 pm
Just when we thought we knew how to eat for optimal athletic performance, the science shifts on us. For women, anyway. Or maybe it doesn’t—read my musings from the murky world of sports nutrition, today in The Faster Times. And tell me: what do you eat before and after you exercise? Does protein lift you [...]... - Food for Thought25 June 2010, 8:11 pm
Rosi digs tomato sauce. (Albuquerque, New Mexico) Just a few random shots for your Friday pleasure. Have a great weekend! Would you like ketchup with that? (Mae Salong, Thailand) Cat with frying rice cakes. (Luang Prabang morning market, Laos.)...
- Crème Brûlée30 July 2010, 12:12 pm
Today is a very special day. It’s a special day because I’m sharing with you my favorite dessert on earth. Mmm…Crème Brûlée. It’s even fun to say, even if it is a pain in the neck to type. I’ve loved it for a very, very, very long time. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there. But yesterday afternoon as I was getting ready…... - Rabbit!30 July 2010, 10:51 am
We have a kitten. I call her Kitty. We didn’t always have a kitten. Yesterday morning, in fact, we did not have a kitten. We didn’t even have a cat. By yesterday afternoon, however, we had a kitten. She came into our lives and made herself perfectly at home on the wooden bench on the porch right outside our door. She yawns a lot. I…... - Smartypants Answers…and Winners30 July 2010, 2:47 am
Here are the answers to last night’s Smartypants Quiz. Great job, guys! Winners are announced below. 1. Which of the following countries is in Central America? a. Guyana b. Ecuador c. El Salvador d. Suriname ANSWER: c. El Salvador 2. Name the two most renowned American writers from Massachusetts during the 19th century who were known for their works on nature and Transcendentalism. ANSWER: Ralph Waldo Emerson, Henry David Thoreau ... - Water – The Winner!29 July 2010, 6:58 pm
The winner of the “Water” Photo Assignment is… Owasso74055! I loved every single finalist so much. In the end, I thought this photo captured water so wonderfully, and the composition and set-up of the shot just isn’t something you see every day. Beautifully executed! Congrats Owasso74055! Contact prizes@thepioneerwoman.com to claim your prize, a $350 B & H Photo & Video gift card. This was such a tough decision! Here’s what I loved about the other f... - Fiesta!29 July 2010, 11:59 am
Today, because it’s Thursday, because I launched my new site, because I can now sit around like a sloth and eat bon bons (not), and because I love ya, I’m giving away two (2) sets of Fiesta dinnerware, in the color (or color combination) of the winner’s choice. Included in each set are: 8 (eight) 5-piece round place settings… 8 chili bowls… 8 Gusto bowls… 1 (one) 9 x 9 square…... - Begging For Food29 July 2010, 10:41 am
I like to keep the dogs on their toes around here and occasionally make them beg for their food. It builds character, teaches them that not everything in life is handed to them on a silver platter…and gives me something to do for entertainment on these long, hot, dang endless summer afternoons. It’s so much more fun than laundry. Or picking up the house. Or weeding the garden. For this reason alone, I will always have dogs. First…... - Smartypants Quiz – ENTER NOW!29 July 2010, 1:58 am
Are you ready to fry your brain? Good! It’s time for the Big Fat Smartypants Quiz…ready, set, go! (But first…read on.) PRIZES IMPORTANT: Awarding prizes differently this time. One (1) 32 GB Apple iPad – WiFi Version will be awarded to the following two people: 1. The first person to correctly answer all questions. AND 2. One randomly selected person within the first 100 players who correctly answers all questions. I’m a middle child. Here are some peek... - WATER Photos – The Finalists!28 July 2010, 6:38 pm
Here are the beautiful finalists from the past week of Water photo submissions. Thank you so much for sharing, everyone! Winner will be announced Thursday morning. Feel free to shout out your favorites! By Bethnbaker. By radmama. By kalynnecurley. By sleepy jeanne. By Owasso 74055. By JustLeesha. By EdMejia. By Amy Beth Bullard. By BlondeShot Creative. By sarahboer... - Daisy Love28 July 2010, 3:47 pm
Daisy was in our yard during our Fourth of July party, and all the visiting children—cousins, friends, and children of friends—couldn’t stay away from her. I couldn’t blame them. She’s like this weird combination of petting zoo animal, dog, moose, stuffed animal, and amusement park ride. And teddy bear. And Daisy doesn’t mind the attention one bit. Anyway, It had rained and rained and rained that evening. A deluge—an absolute downpour. And ... - Holly Yashi Earrings28 July 2010, 2:29 pm
I’m going to have a hard time holding onto these until Christmas. I’m going to have to lock them in a vault. Anyone have a vault I can borrow? A couple of months ago, I featured Holly Yashi Jewelry here on PW Home and Garden. I’d been given a pair of earrings (thank you, Angelica and Karyn!) and was so charmed by them, I made the mistake of looking further into the line. I’m now completely in love with the…...
- Paris: Out and About and Only Just Beyond My Doorstep28 July 2010, 6:00 pm
You know it's a good day when you turn the corner and find someone handing out cups of fabulous Grom Gelato (actually, it was sorbetto) in your all-time favorite flavor: apricot. There she was, The Grom Girl, on the corner of...... - Au'revoir New York/Almost Bonjour Paris26 July 2010, 7:14 pm
In about 10 minutes I'll be in a taxi heading for the airport and Paris, where, odd as it may sound, I hope you'll be hearing from me more often. It's been a book-busy month. Even though Around My French...... - Roasted Peppers, Delicious Enough to Serve on Their Own15 July 2010, 2:20 pm
Pity the poor roasted pepper. Slapped onto grinders and subs at fast-food joints. Sloshed into a bin at salad bars. Chopped up any old way and tossed over pizza. Slivered and crammed into jars to collect dust on supermarket shelves. ...... - A Mezzaluna and the Most Unusual Pasta Dish I've Had in a Long While7 July 2010, 1:07 pm
For someone as kitchen-gear crazy as I am, I sometimes surprise myself by being slow to adopt some terrific tools. For instance, it took me years to get a really good mortar and pestle (I got the 3+ cup size)...... - Old-Fashioned Candy, New-Fashioned Chocolates, a Little Cheese and Lots of Memories30 June 2010, 7:30 pm
I have lived in New York all my life, and for reasons unfathomable, I don’t have a single memory of Economy Candy on the Lower East Side. Still, every counter in that store brings back a memory from my childhood,...... - Pierre Herme's Cherry-Pistachio Tart: The Recipe25 June 2010, 2:00 pm
I was riffling through The Cook’s Book, a volume apparently now out-of-print, in which famous chefs from around the world were asked to talk about techniques and give some of their favorite recipes. So, for example, you’ve got Ferran Adria...... - The Eiffel Tower: An Inside Look22 June 2010, 2:20 pm
Remember my friend David Turecamo's spectacular video about the Poilane Bakery? The one in which Lionel Poilane shows me how to make the shop's famous butter cookies, Punitions? Well David, my friend, my neighbor in Paris and the guy best known...... - Chili-Chicken Sandwich Redux: It's a Wrap21 June 2010, 1:30 am
For over a year now, Joshua, my son, and I have been making a chili-chicken sandwich that reminds us of the fabulous sandwich we had every night when we were in Luang Prabang, Laos. While we always make it at...... - Sweet Cherry Sweets: Le Comptoir's + Pierre Herme's From Paris and My Little Connecticut Crumble Too11 June 2010, 3:30 pm
Michael and I dashed into Paris after our cruise and flew out three days later, having had just barely enough time to see a few friends, eat some good food and have the gas and electric meters read in the...... - Roasted Beets, Dried Cherries and Cabrales Straight from Spain, Garlic Scape Pesto Too5 June 2010, 1:09 pm
The more I travel, the less I bring back with me. (Sadly, it doesn't work in reverse -- I'm always traveling with more than I need.) In part it's a reaction to my olive oil debacle. Many years ago, Michael and I......
- Some baby clothes26 July 2010, 10:59 pm
I promise more food to come soon. This week is a flurry of testing recipes for various articles, classes, etc. There will be plenty of food to share. But I wanted to bring you something while I had a moment to spend with you. So please indulge me while I show you that I’m learning to [...]... - Recycled Crayons17 July 2010, 10:29 pm
There’s nothing better than taking something that’s old, haggard and about to end up in the garbage and making it new and exciting all over again. Especially if the project involves crayons! The other day my boys and I were feeling a little crafty. I have also been feeling a little bit of the nesting bug [...]... - Chocolate Cupcakes with Marshmallow Frosting13 July 2010, 9:45 pm
I recently received an email from a sad baker. She was attempting to make buttercream in the midst of a rather hot day. Her kitchen was nearing 80* leaving the butter a melty mess. Oh how I’ve been there. In my wedding cake making days I would constantly worry about dripping buttercream on hot days. I’d [...]... - Zucchini Whoopie Pies9 July 2010, 9:37 pm
The bags are mostly packed, the food is prepped and I have enough sewing projects and reading material to keep me busy for the next month – all of this can only mean one thing… it’s VACATION time! There will be toes dipped into the ocean, sand found in every nook and cranny and plenty [...]... - Quick Pickled Red Onions1 July 2010, 11:11 pm
Quick. It’s not too late. In fact, don’t rush – you still have time – this recipe is fast and easy. I am having such a hard time believing that 4th of July is this weekend already. Excuse me one moment – MY BABY GIRL IS GOING TO BE HERE SO SOON! WAHHOOOEEE!! Okay thanks. With only [...]... - The Newlywed Kitchen Potluck30 June 2010, 8:36 pm
So I have a great idea for a Summer – or anytime – party. Step 1. Pick a cookbook. Step 2. Invite fellow food-loving folk. Step 3. Tell invitees to prepare one recipe from the book of choice. Step 4. Set out dishes. Step 5. EAT! I can’t take credit for this brilliant idea which was [...]... - Chocolate Chip Cookies Revisited28 June 2010, 4:03 am
Alone in the fridge there sat a roll of freshly made chocolate chip cookie dough. It meant to join us for the weekend as the husband and I were enjoying a quiet weekend away, otherwise known as our babymoon. For those of you unfamiliar with this odd term let me explain – it’s a last [...]... - A quilt in shades of pink17 June 2010, 10:51 pm
It has taken me a long time to embrace the role of wife/mother/homemaker. I have a few other jobs too such as writing this blog and teaching many of you lovely people how to be more confident bakers, but my primary responsibility is taking care of my family and our home. It is how I [...]... - Mint, basil, cucumber & lime fizz7 June 2010, 4:58 pm
Here is my plan for the Summer – me, comfortable chair, kiddie pool, feet dangling, kids content, green grass, flourishing garden, sitting, big pregnant belly and an endless pitcher of this mint, basil, cucumber and lime fizz. So basically what we have here is a variation of a virgin mojito – if you aren’t growing a [...]... - Perfect Pizza at home2 June 2010, 2:56 am
With Delancey (incredible pizza restaurant with famed owners Brandon and Molly – of Orangette) right around the corner from us it seems so silly to even bother making pizza at home. Call me silly. Whenever a challenge presents itself, such as creating crispy, chewy crusted pizza at home, I take it head on and am [...]...
- la Grenouillère, la Madelaine-sous-Montreuil17 March 2010, 6:12 pm
March 1979 proved a prolific month for Roland Gauthier – within ten days he had acquired not just a restaurant, but a son too. Gauthier junior was born in Boulogne-sur-Mer into a Jura family who found themselves in the Pas-de-Calais after his father became chef de cuisine at the Château de Montreuil. By taking over [...]... - noma – 6 years, 2 meals, 1 day16 March 2010, 11:38 pm
This will be a one-off post, a special entry – special to me anyway – as it concerns a special day, a special experience in every sense. For that reason, I shall abandon all the little rules, conventions and obsessive compulsions that have come to order my work. That means less script, more feeling and, [...]... - Restaurant Paustian v. Bo Bech, Copenhagen29 September 2009, 9:36 pm
Almost all are aware of the Sydney Opera House, but nearly none know the name of the man whose vision it was. He was Jørn Oberg Utzon. Even though a masterpiece – although arguably the most famous monument in the southern hemisphere – its construction and the near scandal that surrounded it, resulted in Utzon’s [...]... - In de Wulf, Dranouter – ‘Identity Crisis – Service à Six Mains’22 September 2009, 9:47 pm
Half-an-hour across London. An hour-thirty on the Eurostar. Taxi from straight outside Gare de Lille Europe. ‘Dranouter, S’il vous plaît.’ ‘Où?’ il m’a demandé. ‘Dran-out-er, en Belgique à Heuvelland, quarante kilomètres d’ici,’ je lui ai dit. ’OK, je pense que je connais la direction. Pas de problème…’ One hour and ninety Euros later, having [...]... - MR, Copenhagen8 August 2009, 7:45 pm
Once upon a time, Mads Refslund wanted to be a writer. As a child he enjoyed penning fantasy fiction pieces – short stories about princes, princesses and unicorns. However, having finished school, he decided to abandon books for another interest – cooking. Refslund had first begun dabbling with the culinary arts aged just eight. At [...]... - Pierre Gagnaire, Paris2 July 2009, 11:50 am
There was a hard, dark side to my family,’ begins the chef whose face is now synonymous with a smile. ‘[My father] was an introverted man, not at all expressive. He was orphaned and had been brought up by a strict and authoritative grandmother.’ Jean-Claude Gagnaire, an Apinac native, ran a one-starred restaurant in Saint-Étienne. [...]... - The Flemish Primitives, Bruges1 July 2009, 6:10 pm
During the fifteenth century, Bruges was an affluent centre of culture and sophistication. Residence to the dukes of Burgundy, a major trading hub, home to the Order of the Golden Fleece and the focus of Italian banking in the North, the town was plump with prosperous patrons looking to indulge their artistic impulses (and to [...]... - Maison Troisgros, Roanne29 June 2009, 7:45 pm
Once upon a time, it was the physical geography of a land that dictated the creation of settlements. Supplies of fresh water, flat land for farming, an easily defendable position – these were the factor’s that informed the decisions of early explorers. Examples abound: in England, London(ium) lay upon a busy river-crossing; in Turkey, Byzantium [...]... - Bras II, Laguiole28 June 2009, 9:19 pm
Perhaps we were just lucky, possibly there had been a cancellation or non-arrival…or maybe it had been the expensive bottle of wine we ordered…whatever the reason, before we had finished our lunch, we were assured that a table would be ready for us at dinner. For our second meal, we took the second [...]... - Bras, Laguiole28 June 2009, 9:26 am
Bras [se prononce Braz] – in Laguiole [se prononce læ-jol]. Michel Bras always found it too difficult to leave his native land of Aubrac. Born in Gabriac, he attended grammar school in Espalion before moving to Laguiole, where his parents ran a little restaurant – Lou Mazuc. He has remained there or thereabouts ever [...]...
- Early Summer Bounties24 June 2010, 12:08 am
Just about when we gave up, the summer seems to have finally arrived in the UK. I was in (very) sunny Sardinia recently, and it was sad to see my tan fading since I got back… I had a great... ... - Plenty21 May 2010, 2:02 pm
Some of you may remember that I’ve written about Ottolenghi before. They’ve been running this fabulous place for eight years now, and I still love what they do. I regularly chat with Yotam, the owner and chef patron, who is... ... - Turrón Mousse25 March 2010, 12:12 am
If you are based in the UK and a fan of Spanish food, the chances are, like me, you are a fan of Brindisa too. Since I first tasted their famous chorizo sandwich at Borough market nearly a decade ago,... ... - Profiteroles with a Twist and a Weekend to Remember25 February 2010, 11:23 pm
I know I don’t have much of an excuse for not updating you all for so long, but let me tell you briefly what I’ve been up to… Since I got back from this trip to Italy, my work got... ... - Rome Snaps3 November 2009, 7:06 pm
I’ve just come back from a week’s trip to Italy – a few days in Rome as well as a wonderful weekend in Amalfi. I will write about the special weekend next time, but I wanted to share some of... ... - Basque Snaps20 October 2009, 10:42 am
It’s been a few weeks since we came back from our motorbike trip to northern Spain – the weather here in the UK is now definitely on the depressing side, so I’m trying to remember the gorgeous weather we had... ... - A Taste of Yellow (and A Little Bit of Orange)10 September 2009, 11:43 pm
This is my entry for this year’s Live Strong with A Taste of Yellow that my dear friend Barbara is hosting. The event is to support the Lance Armstrong Foundation in aid of cancer awareness. As you know already if... ... - Colours of Summer12 August 2009, 5:38 pm
After a very promising start, our summer has become a rather familiar story – it already feels quite autumnal in fact – nonetheless, we’re trying to make the most of it and I wanted to share some summery images that... ... - Apricot and Matcha Tiramisu6 July 2009, 6:29 pm
We’re in the middle of a heat wave, as if trying to make up for the disappointing last couple of summers – although I’m not complaining (except when I’m on the tube) – it really is lovely to enjoy the... ... - New Summer Favourites5 June 2009, 8:21 pm
May, for me, was a rather disappointing month – having had to give up a trip to South America with my dear friends at the last minute got me a bit more down than I expected. Still, I had some... ...
- Searching for raw milk, and making verrines of vanilla custard and strawberries28 July 2010, 2:28 am
Verrines of strawberry and vanilla-flavored custard “It’s too late in the year,” Pamela said. “The cows will already be back in the barn.” “Really?” I replied, trying to hide my disappointment. “Yes, sorry. You’ll have to wait until the spring if you want to see them outside.” Pamela, one of the owners of Robinson’s Farm, was just as friendly [...]... - Globe zucchini flavored with marjoram and stuffed with sweet potato — Courgettes rondes farcies à la patate douce et marjolaine24 July 2010, 4:49 pm
Les courgettes rondes I have a garden. Finally. It’s still full of weeds and plants I don’t know the name of, but I don’t mind. For now, I feel blessed that we own a large space where Lulu, and P., the three of us, can play. It’s a garden with a tall mulberry tree under which [...]... - Sour cherry soup infused with lemon thyme and vanilla19 July 2010, 3:11 pm
Sour cherry soup and its strawberry sorbet It was easy to fall for them. They sparkled like ruby stones with their rich red color. Perhaps I am the only one noticing them, I thought. How could no one else seem to see them? Or want them? They suddenly brought memories of treasured moments spent in my [...]... - Tomatoes rhyme with gazpacho16 July 2010, 2:07 am
Lulu looked at me, then she opened her mouth, keen to take the spoonful of gazpacho I was holding in front of her. I was watching her carefully, curious to find out what would happen next. Her face stretched into a grin and a funny-sounding laughter escaped through her lips, one that seemed to tell [...]... - Bastille Day with a clafoutis de ratatouille14 July 2010, 2:22 pm
Ratatouille That’s what I like: enjoy the aromas of a pot of ratatouille simmering slowly on the stove, leaving me excited for the dinner, or lunch, we’ll enjoy later. That’s so French. That’s so much what we used to eat during summer in my parents’ house. It has not changed. I am continuing the tradition. With my [...]... - Squam Art Workshops, and me7 July 2010, 2:31 am
It’s July. And it’s hot right now where I am. Where I live. Over July 4th, we moved into our new home; so far, we’ve spent four nights there. I kept wondering how it would feel. To be in a new environment. You never know before going through the change. But I am thrilled: I love the [...]... - 4th of July Dessert idea: Panna cotta and stewed berries en verrines3 July 2010, 1:37 am
I am sure you’re busy preparing for the long weekend, so I promise to be short. In fact, I am right in the middle of our house move, so I am also short of time (we just ate our first homemade meal in our new house–and let me add that I am *really* looking forward [...]... - Apricot tart, simply — Tarte aux abricots tout fruit30 June 2010, 3:01 am
The tart. Maybe you’ll wonder what happened to it. I had one second. Two, if I was lucky. Until the tart was gone. And I didn’t have time to photograph much of it. That was Lulu. Stealing the miniature apricot tart I had especially baked for her–while I baked larger ones for us. It was sweet, really, to [...]... - Jacket potatoes, the French way — Pommes de terre en robe des champs28 June 2010, 5:56 pm
Pommes de terre en robe des champs with yogurt sauce One of the things that I clearly inherited from my father is his love and attachment à la terre, the soil. And Nature. It does not come as an accident. He was raised on a farm, and his summers were filled with afternoons spent to work [...]... - Tartines of brioche and crushed peas22 June 2010, 11:58 pm
“Un pour Lulu, un pour maman, one for Lulu, one for mummy, ” I was humming with one hand fumbling through a colander filled with fresh peas while the other was cracking the pods open to toss one pea in a bowl, one inside my mouth and Lulu’s. Rhythmically. Lulu was making faint giggling noises, [...]...
- Ain’t Nothing Like the Real Thing29 July 2010, 1:51 am
For as long as I can remember, I have detested store-bought mayonnaise. It doesn’t matter the brand, the very sight of that off-white, jiggly stuff in a jar (or worse … squeeze bottle) is enough to make my stomach turn. While I am generally a card-carrying member of the condiments appreciation club, I cannot do store-bought [...]... - It’s Daring Bakers’ Day …27 July 2010, 11:41 pm
Just a reminder that it’s the 27 of the month, which means it’s the Daring Bakers’ reveal day for July! As you can see I have nothing to reveal … my DB challenge is a bit late. But don’t miss out on what all the other great Daring Bakers did! Ciao!... - Magazine Mondays: Cake!27 July 2010, 1:47 am
This is a very quick Magazine Mondays post. But it’s a goodie! If you’re like me and have a tonne of jam jars in the fridge, all half full, this is the perfect recipe: Jam Crumb Cake from the December 2007 issue of Bon Appétit. I think it takes a total of 15 minutes to [...]... - A Dish Best Served Cold18 July 2010, 4:17 pm
It is, perhaps, the greatest slap in the face of all. Just as Summer presents you with a dazzling array of berries and fruits, all of them inspiration for your deepest baking desires, Summer also slaps you in the face with heat and humidity. The very idea of turning the stove on makes me shudder and that’s [...]... - I’m Nuts. True Story.15 July 2010, 1:51 am
Forgive the hyberbole, but I am truly nuts about nuts. Groan, if you must. Seriously, though. I love them. You can imagine how thrilled I was to discover that the July 2010 Daring Cooks’ challenge was to make a nut butter and then use it in a savoury dish. I’m not exactly batting a thousand when it [...]... - My Mother’s Garden12 July 2010, 2:30 pm
My parents moved into the house we live in two weeks before I was born. For as long as I can remember, we have always had a vegetable garden. Our garden runs the length of our backyard. It’s a raised garden that, when in full bloom, crowns the backyard. When my father was alive, he was [...]... - Magazine Mondays: Chickpeas!12 July 2010, 7:30 am
Growing up, chickpeas were a big part of our diet. While my mom would often make dishes with dried chickpeas that had been soaked overnight and reconstituted, she would just as often open up a can of chickpeas and use them in salads and soups, in particular. I was going through a pile of magazine clippings [...]... - Okay. I Get It.3 July 2010, 2:41 am
Have you ever had the experience where a million people will come and ask you if you’ve seen a movie that you haven’t seen and then they will proceed to tell you why you should see it? Everyone around you is talking about the movie, raving about the movie, asking you why in the world you [...]... - Happy Canada Day!1 July 2010, 1:31 pm
To all my fellow Canadians, have a Happy Canada Day! Ciao!... - In the Divinest of Kitchens26 June 2010, 8:55 pm
I’m not ashamed to admit it. When it comes to “social media”, I’m just a tad behind the times. I’m still trying to figure out Twitter and while I have a Facebook account, let’s just say I’m apt to forget about it for weeks on end. It’s not that I don’t like interacting with people, it’s just [...]...
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