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EPICURIOUS
TRAVEL BOOKS THAT BUILD AN APPETITEThe best travel books are usually, on some level, the best food books because every smart traveler looking for a sense of place has to start eating thoughtfully at some point; food usually tells the local story as much as any cultural legacy. That's why, as I prepare for a round of fall trips, I've...Date: 27 Aug 2008 16:49:01 ESTCUTTING ONIONS: TIPS TO REDUCE THE TEARSTry wearing onion goggles or cutting near a flame--plus many more ways to help you stop crying....Date: 27 Aug 2008 13:58:01 ESTWHAT DO YOU PAY FOR BREAD, MILK, MEAT AND BEER?Everyone's talking about rising food prices, but people seem to have trouble quantifying how much things are getting worse or pinpointing what's getting more expensive faster, or where it's happening. Part of it's because people just don't naturally tend to keep records on their own of how much groc...Date: 27 Aug 2008 12:42:02 ESTWHAT TO DO WITH CELERY?Yesterday I picked up my CSA veggies, and one of the items was celery. (A CSA is an organization that connects members with local farmers who deliver weekly batches of just-picked produce. For more on the subject, see my colleague Siobhan Adcock's post on her Brooklyn CSA.) I was tempted to just ski...Date: 27 Aug 2008 11:26:06 ESTWHAT DO YOU CARE MORE ABOUT: WINE OR COCKTAILS?A mini-rivalry has emerged on restaurant drink lists and in newspaper coverage. Cocktails have become some popular (some might say trendy) that they are shoving wine interest to the side. I've talked to several wine lovers who resent the fact that food sections in papers across the country now dedic...Date: 27 Aug 2008 11:07:02 ESTTURKEY CHOPPED SALAD WITH SPICY AVOCADO DRESSINGHealthy Recipesbrought to you by epicurious.com and NutritionData.com Calories 340; Total Fat 21g; Carbohydrates 16g This crisp entrée salad makes the perfect one-dish supper for a warm summer evening. The spicy avocado dressing is deliciously creamy but low...Date: 27 Aug 2008 02:15:01 ESTINDIAN SHRIMP CURRYRecipe from Gourmet...Date: 27 Aug 2008 00:40:01 ESTCOOKING WITH EGGPLANT: THIS LATE-SUMMER FAVORITE SHINES IN AN ARRAY OF INTERNATIONAL RECIPESEggplant stars in dishes from Greece and China, Indonesia and Tunisia. We've gathered our favorite international recipes to diversify your eggplant portfolio....Date: 26 Aug 2008 18:05:18 ESTLOSE THE BOTTLE OPENER: TOP 5 CANNED BEERSThese microbrews are easy to drink and open. Canned beers have come a long way in the last half-decade or so, with many award-winning microbreweries now proudly packaging in aluminum....Date: 26 Aug 2008 18:05:07 ESTCOMPASS COWS: DO COWS ALIGN NORTH-SOUTH?Today I received a link to an article titled, "Cattle shown to align north-south" from BBC News. Since I spend quite a bit of time researching various aspects of alternative agriculture, I was surprised that I had not stumbled across this research myself. I quickly followed the link and began readin...Date: 26 Aug 2008 16:30:03 ESTWHAT IS YOUR KID'S FAVORITE SCHOOL-DAY LUNCH?Whether your child has already gone back to school or is about to go next week, chances are that school-day lunches are on your mind. Tell us what your kids like to find in their lunch boxes. And if his or her favorite isn't included here, share your thoughts in the comments section. <a h...Date: 26 Aug 2008 11:07:02 ESTTOP 10 WAYS TO CHOP ONIONS WITHOUT CRYINGYesterday, while editing an article about onions (up soon I promise), I found myself researching the myriad ways one can avoid crying while chopping the tear-inducing bulb-shaped plant. I thought I knew all the tricks. Not even close. Truth be told, I don't really mind tearing up a bit either; it se...Date: 26 Aug 2008 10:29:03 ESTZUCCHINI TAGLIATELLE WITH MINT, CUCUMBER, AND LEMONHealthy Recipesbrought to you by epicurious.com and NutritionData.com Calories 83; Total Fat 5g; Carbohydrates 9g Long, crunchy ribbons of zucchini make a low-calorie stand-in for tagliatelle pasta in this light, refreshing vegetarian side dish. Zucchini is a chock-full of vitamin C,...Date: 26 Aug 2008 03:12:00 ESTCHILLED GOLDEN TOMATO BISQUERecipe from Gourmet...Date: 26 Aug 2008 02:53:01 ESTEATING CHEAPLY IN LONDON: TAKE ADVANTAGE OF THE CITY'S THRIVING FOOD SCENE WITHOUT ENDING UP IN THE GUTTERRaphael Kadushin's goal is to eat well in a city that offers some of the best global kitchens anywhere in the world, and to still come home with a dol...Date: 25 Aug 2008 16:49:36 ESTA SEASIDE STATE OF MIND: TAKE A VIRTUAL VACATION WITH THESE HEALTHY RECIPESFrom grilled fish tostadas to slimmed-down banana splits, our recipe collection will send you to the seaside, even if you're just picnicking by the po...Date: 25 Aug 2008 16:49:23 ESTONE KID + ONE KITCHEN = ONE WORLD DISCOVEREDThat's the motto of Common Threads, an organization co-founded by chef Art Smith. Based in Chicago, Common Threads is a free after-school program in C...Date: 25 Aug 2008 16:30:13 ESTCONTEMPORARY COMESTIBLES QUIZ: A WHOPPER OF A FISH TALE1. What's Burger King test-marketing in response to rising food costs? a. A Whopper without pickles or onions. b. Less secret sauce on the Whopper and...Date: 25 Aug 2008 14:17:03 ESTPSST. I GOTTA FEW BOTTLES WITH SOILED WINE LABELS. CHEAP.Most companies try to avoid accidents. Especially when dealing with glass. I just learned about a website, however, that's so dependent upon mishaps t...Date: 25 Aug 2008 12:04:14 ESTCOMPOST WITHOUT THE ODOR OR EYESOREOkay, without MOST of the odor. That's one of the main problems with many composters I've seen (for those of us in urban environments). They either si...Date: 25 Aug 2008 12:04:05 EST
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FOOD & WINE
REPUBLICAN NATIONAL CONVENTION: MINNEAPOLIS FOOD CRAWLRecipes and Slideshows Grilled Trout with Smoky Tomatillo Sauce Pan-Seared Sausages with Apples Grandma Zerr’s Apricot Kuchen Herb-Crusted Walleye with Lobster Pierogi More Recipes Representing Minnesota and the Midwest Barbecued-Pork Burritos with Chopped Salad Chipotle-Corn Salad Quick Chick...Date: 27 Aug 2008 19:02:03 ESTNEW CHEF AT NYC'S IRVING MILLFor anyone who’s looking for a place to celebrate their first back-in-New-York-City-post-Labor-Day dinner, here’s something to consider: Ryan Skeen has just signed on to be the chef at Irving Mill, in the Union Square Park ‘hood, an......Date: 27 Aug 2008 13:20:03 ESTSALAD OF POTATOES, GREEN BEANS, ZUCCHINI AND HERBSRecipe of the Day1. Steam the potatoes in a basket over simmering water until tender, about 25 minutes. Transfer to a plate and let cool completely. Peel the potatoes, then slice them 1/4 inch thick. 2. Meanwhile, add the green beans to the steamer and cook for 3 minutes. Scatter the zucchini over the green beans an...Date: 27 Aug 2008 02:34:01 ESTLAMB TAGINE WITH GREEN OLIVES AND LEMONWhen making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger , cumin, coriander, olives and lemon; the broth is...Date: 27 Aug 2008 01:18:01 ESTBACK FROM MAINE: LOBSTER AND...Yes, back from a vacation in Maine and once more able to breathe the fumes of New York without all those pesky ocean breezes and pine trees and whatnot messing things up. But, because research must always continue, even while sitting on a dock with a......Date: 26 Aug 2008 19:21:04 ESTGRAPPA-CURED STRIPED BASSGrappa , an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). Its slight earthiness and high alcohol make it perfect for curing fish, as in David Page’s meaty striped bass fillets here, delicately scented with fennel. In a small skillet, toast th...Date: 26 Aug 2008 19:02:27 ESTHAM AND CHEESE ON RYE BREAD SALADIn this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese , tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out san...Date: 26 Aug 2008 19:02:22 ESTFRESH SHELL BEAN SOUPAs a young man shopping in Boston’s North End, a historically Italian neighborhood, Peter Pastan would watch customers at his local Italian market ask for the prosciutto skin. He had no idea what they did with it. Today he cures his own meats at his two Washington, DC, restaurants , Obelisk an...Date: 26 Aug 2008 19:02:19 ESTFIG-AND-RASPBERRY TART WITH CHESTNUT HONEYA Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fall fruit tart a spicy kick. The bay leaves and rosemary sprigs on top perfume the tart beautifully (they are not meant to be eaten). A man of few superstitions, Peter Pastan always uses 11...Date: 26 Aug 2008 19:02:14 ESTFARRO WITH PANCETTAFarro , a nutty Italian wheat grain, is delicious mixed simply with pancetta and fragrant porcini mushrooms . But Peter Pastan pushes it over the top by drenching it in a few ladlefuls of braising liquid from his beef flatiron recipe . In a small, heatproof bowl, soak the porcini in the hot water un...Date: 26 Aug 2008 19:02:03 ESTMIDWESTERN WINE BOOMI just spent a few days at home in Minnesota, where I was surprised to find the excellent Grateful Palate Airwines 2005 Boarding Pass Shiraz on the list at Beaujo's Wine Bar & Bistro in sleepy Edina, a suburb of the Twin Cities. The bottle......Date: 26 Aug 2008 13:01:06 ESTLOBSTER AND PEA SHOOTS WITH BUTTER-FRIED GARLIC AND GINGERRecipe of the DayVongerichten concocted this light and fragrant seafood dish (now on the menu at Spice Market) at Bangkok's Seafood Market & Restaurant, a giant space that serves 3,000 customers a day. Here's the drill: Diners choose from a 165-foot-long counter of fish and shellfish and select from an...Date: 26 Aug 2008 02:15:02 ESTBEST U.S. OPEN PARTY IDEASThe U.S. Tennis Open started today. A mixed blessing, like new pencils or new jeans—it's a treat but an indisputable reminder...Date: 25 Aug 2008 19:21:10 ESTCHICKEN TIKKAChef Way The flavorings in the vibrant marinade for this grilled chicken include pathar ka phool (a hard-to-find seasoning made from bark), deghi mirc...Date: 25 Aug 2008 19:21:03 ESTCRÈME ANGLAISEIn a medium bowl, whisk the egg yolks with the sugar and cornstarch. In a small saucepan, heat the milk. Gradually add the milk to the egg yolk mixtur...Date: 25 Aug 2008 19:02:57 ESTBROCCOLI RABE PESTO BRUSCHETTAThe Good News Like other cruciferous vegetables, broccoli rabe is packed with vitamins and minerals, including vitamins A, B and C. Chef Gabe Thompson...Date: 25 Aug 2008 19:02:52 ESTCREAMY INDIAN-SPICED HALIBUT CURRYChef Way Vikram Sunderam makes his own spice blend with six ingredients, including green and black cardamom, cloves and mace. Easy Way Substitute gara...Date: 25 Aug 2008 19:02:48 ESTBOUILLABAISSEThis classic Provençal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flav...Date: 25 Aug 2008 19:02:43 ESTBAKED ORECCHIETTE WITH PORK SUGOIn Italian cuisine , a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shred...Date: 25 Aug 2008 19:02:36 ESTCHICKEN HOT POT WITH MUSHROOMS AND TOFUCooks in Asia serve hot pots communally, setting a big pot of bubbling broth on the table alongside a platter of raw ingredients (like vegetables and...Date: 25 Aug 2008 19:02:30 EST -
WINE SPECTATOR
THE BEAUTY OF A SPIRAL (WINE SPECTATOR)The forest of spiral-topped bottles in front of me attested to just how fast things can change. It seems like only yesterday that a twist-off was a rare thing to see on a wine bottle. The sight cheered me up so much I grabbed my video camera to share my joy....Date: 27 Aug 2008 16:30:07 ESTWINEMAKING SEASONS (WINE SPECTATOR)Posted by 1 I'm lucky to work in an industry where I don't have to do the same thing all year long. In my previous life as a software engineer, every day was pretty much the same: Go to work, sit in a cubicle and write software. Basically the human equivalent of being a veal calf....Date: 27 Aug 2008 13:20:14 ESTCOLLECTING Q&A: NAPOLEONIC COGNAC (WINE SPECTATOR)Date: 27 Aug 2008 12:23:02 ESTTHE ESSENCE OF TOKAJ (WINE SPECTATOR)Patrick d'Aulan of 1 in Hungary's Tokaj region was in the United States on vacation and stopped by our office to show me the latest releases of the estate's two Eszencias. Both are from the superb 2000 vintage, a year d'Aulan calls "one of the best vintages of the last century," and alo...Date: 27 Aug 2008 10:48:05 ESTPAHLMEYER CHARDONNAY NAPA VALLEY 2006 (WINE SPECTATOR)Intense, if a bit raw in texture. The core pear, apple, spice and citrus notes are fresh and vibrant, and the finish is long and persistent. Needs bottle time. Best to cellar through 2008. Best from 2008 through 2012. 3,025 cases made....Date: 27 Aug 2008 00:21:16 ESTDOMINIO DEL PLATA CABERNET SAUVIGNON MENDOZA CRIOS DE SUSANA BALBO 2006 (WINE SPECTATOR)Focused, with good black cherry and currant fruit followed by a layer of shaved vanilla bean on the finish. Drink now. 15,000 cases made....Date: 27 Aug 2008 00:21:12 ESTFARNESE TREBBIANO D'ABRUZZO 2007 (WINE SPECTATOR)A minerally white, with hints of pear tart that comes through on the medium body. Clean and fruity. Drink now. 83,000 cases made....Date: 27 Aug 2008 00:21:02 ESTA DIZZYING MIX OF CALIFORNIA CABERNET STYLES (WINE SPECTATOR)As someone who reviews a lot of California Cabernets—nearly 800 in the past year alone—I know how hard it is to sum up the character and quality of a given vintage. There's a lot of diversity out there in wine styles. Some is due to variations in the growing season....Date: 26 Aug 2008 14:36:08 ESTKICKING OFF THE 2008 CRUSH (WINE SPECTATOR)Welcome to Wine Spectator 's 2008 Northern Hemisphere harvest blog. A group of winemakers from some of the world's major wine regions--California, Oregon, Washington, New York, France and Italy--have generously agreed to blog about their experiences during their busiest time of year and...Date: 26 Aug 2008 11:07:16 ESTWHY I DON'T FREAK OUT (THAT MUCH) ANYMORE AT HARVEST (WINE SPECTATOR)Posted by 1 My mother-in-law is a bit of a pack rat. In fact, my father-in-law says that, when they die, we should check all of the books in the house before throwing anything out because he swears there's money hidden in them. (I don't think its true, Pop....Date: 26 Aug 2008 11:07:12 ESTBERINGER SAUVIGNON BLANC NAPA VALLEY 2007 (WINE SPECTATOR)Intense grapefruit, peach, citrus and tangerine flavors, with a zingy mouthwatering acidity and persistence on the finish. Drink now. 14,225 cases made....Date: 26 Aug 2008 00:21:14 ESTBODEGAS Y VIÑEDOS O. FOURNIER TORRONTÉS CAFAYATE URBAN 2007 (WINE SPECTATOR)Bright, with a floral note leading the way for the elegant citrus peel and persimmon notes. Clean, minerally finish. Well done. Would match with crabmeat. Drink now. 4,000 cases made....Date: 26 Aug 2008 00:21:10 ESTVIE DI ROMANS PINOT GRIGIO ISONZO DEL FRIULI DESSIMIS 2005 (WINE SPECTATOR)Delicious, almost exotic mix of apple, sultana and Christmas cake spice on the nose and palate. Full-bodied, with intense flavors mirroring the nose and a lingering, almost oily finish. Exquisite. Drink now. 2,500 cases made....Date: 26 Aug 2008 00:21:04 ESTGREAT MEN AND WOMEN, GREAT BAROLOS (WINE SPECTATOR)I spent most of last week in Piedmont, visiting some of the top wineries and vineyards in Barolo, Barbaresco and Dolcetto di Dogliani, and...Date: 25 Aug 2008 17:08:03 ESTDEVELOPMENTS AT HENRY'S DRIVE (WINE SPECTATOR)Kim Longbottom, who started Henry's Drive in Padthaway, Australia, with her husband Mark, recently stopped by for a visit and brought alon...Date: 25 Aug 2008 12:42:13 ESTJERMANN VENEZIA-GIULIA DREAMS 2006 (WINE SPECTATOR)There's apple tart on the nose, with cream and caramel undertones. Full-bodied, with lots of dried tropical fruits, such as mango and pineapple. Long...Date: 25 Aug 2008 00:21:22 ESTLIVIO FELLUGA PINOT GRIGIO COLLIO 2007 (WINE SPECTATOR)Rich and fruity, with pineapple, papaya and a hint of licorice. Full-bodied, with loads of fruit and a lively acidity. Goes on for a long time on the...Date: 25 Aug 2008 00:21:18 ESTRAZOR'S EDGE SHIRAZ SOUTH AUSTRALIA 2006 (WINE SPECTATOR)Smooth, velvety and appealing for the smoky edge to the dark berry flavors, finishing with a light edge of acidity. Drink now through 2012. 15,000 cas...Date: 25 Aug 2008 00:21:14 ESTBEAUMONT DES CRAYÈRES BRUT BLANC DE NOIRS CHAMPAGNE FLEUR NOIRE 2002 (WINE SPECTATOR)On the dry side and crisp, yet with fine intensity to its cherry, currant and ginger flavors. It has a firm structure, rich texture and borders on ful...Date: 23 Aug 2008 00:21:20 ESTBORGO CONVENTI FRIULANO COLLIO 2007 (WINE SPECTATOR)Shows subtle aromas of apricot tart, mineral, spearmint and hints of lemon, with gun flint. Full-bodied, with loads of mineral, lemon peel and spice....Date: 23 Aug 2008 00:21:17 EST
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NEW YORK TIMES
PRACTICALLY SPEAKING: FOR AMERICAN RESTAURATEURS, IT’S HARD TO GET A BREAKAs European proprietors are preparing to reopen after extended holidays, American restaurant owners are just trying to catch a second wind following a taxing summer....Date: 27 Aug 2008 18:05:09 ESTDINING BRIEF: A RETURN VISIT TO SUSHI YASUDASushi Yasuda has been among the best places for sushi in Manhattan since it opened more than eight years ago, and a recent visit suggested there’s been no slippage....Date: 27 Aug 2008 03:12:04 ESTDINING BRIEF: FORGE SUMMONS AN EARTHY SPIRITThe décor at Forge is rustic, with rough-hewn wood, and the food reflects the calendar, but is inconsistent....Date: 27 Aug 2008 02:53:59 ESTVITAL SIGNS: NUTRITION: MSG USE IS LINKED TO OBESITYConsumption of monosodium glutamate, or MSG, the widely used food additive, may increase the likelihood of being overweight, a new study says....Date: 27 Aug 2008 02:53:56 ESTFOOD STUFF: SAVORY TARTS AND SWEET TREATS FROM A CATERER’S KITCHEN IN CHELSEAMelissa Chmelar, who owns Spoon NYC catering, has expanded her retail counter into a larger, adjacent space with a more generous counter and seating at tables....Date: 27 Aug 2008 02:53:53 ESTFOOD STUFF: BLUE-RIBBON FARMSTEAD CHEESESTwo washed-rind cheeses that were winner at the American Cheese Society’s competition last month are available at Murray’s Cheese Shops....Date: 27 Aug 2008 02:53:49 ESTFOOD STUFF: A SOFT LITTLE BASIL TO CRUSH INTO SAUCESGenovese basil is quite different from the big, pointy, heavily ridged basil usually sold in huge bunches at Greenmarkets and farm stands....Date: 27 Aug 2008 02:53:45 ESTFIRST, CRACK THEM OPEN (LIKE AMERICANS DO!)Although most Americans think of fortune cookies as Chinese, they are all but unknown in China....Date: 27 Aug 2008 02:53:42 ESTA HERD SAVED FROM THE BRINKA breed of cattle that may have helped win the Revolutionary War has been brought back from the verge of extinction....Date: 27 Aug 2008 02:53:35 ESTBARS: DROP THE SWIZZLE STICK, GRAB A FORKThe line between artisanal food and artisanal cocktails continues to blur at a new generation of cocktail bars....Date: 27 Aug 2008 02:53:31 ESTTHE MINIMALIST: DON’T LET THE LAVENDER PUNCH YOU IN THE NOSELavender is so strong that it can quickly become distasteful, but it really comes into its own when combined with vegetables....Date: 27 Aug 2008 02:53:28 ESTFEED ME: TEENAGE SNACKS, REPAIDFor two young men who remember raiding the fridge for midnight snacks, making burritos becomes a right of passage....Date: 27 Aug 2008 02:53:21 ESTLOVE FOOD? THINK TWICE BEFORE JUMPING INRunning a restaurant has perhaps never been so tempting, thanks in part to the Food Network and celebrity chefs, but statistics show it is still very easy to fail....Date: 27 Aug 2008 02:53:17 ESTTHE OTHER EXTREME: LOW-ALCOHOL BEERSA small but growing number of brewers, beer experts and importers are turning toward well-made low-alcohol beers....Date: 27 Aug 2008 02:53:12 ESTTHE ANTI-RESTAURANTSUnderground restaurants that string together the farm-to-table movement and a bloggy kind of interactivity have gained a following among food lovers....Date: 27 Aug 2008 02:53:03 ESTRECIPE: CENTRAL NEW YORK SALT POTATOESPreparing salt potatoes seems like a fairly straightforward operation. Boil, drain and eat. But there’s some science behind those spuds....Date: 23 Aug 2008 03:12:04 EST2008: TOMATO-PRESERVE ICE CREAMBy Maria Hines, the chef and owner of Tilth in Seattle....Date: 23 Aug 2008 02:53:58 ESTGOOD EATING/EASTERN CHELSEA: ON THE BORDERThere’s no question that eastern Chelsea’s restaurant scene has come into its own....Date: 23 Aug 2008 02:53:55 ESTFINGER (LAKES) FOODA delicious trip winding through central New York State, following the culinary guideposts....Date: 23 Aug 2008 02:53:51 ESTDESERTING WALL STREET FOR THE FARMThe number of people leaving other careers and choosing the simpler life that farming offers is growing....Date: 23 Aug 2008 02:53:44 EST -
BON APPETIT
DISH #22: BRIDGET'S BARBECUED BRISKETTHE RECIPE: Barbecued Texas Beef Brisket Earlier this week I told the folks at Bon Appetit that "low and slow grilling makes me want to die." This recipe may have helped me change my mind about that. I have expressed (during the short ribs) that I do not like "marathon style" grilling, and for goo...Date: 26 Aug 2008 13:20:48 ESTLEMON-LIME, CORN, AND JALAPEÑO RELISHLemon-Lime, Corn, and Jalapeño Relish...Date: 25 Aug 2008 00:02:09 ESTCHOCOLATE CHIP AND BANANA ICE CREAM SANDWICHESChocolate Chip and Banana Ice Cream Sandwiches...Date: 24 Aug 2008 00:02:05 ESTSTUFFED BUTTERFLIED LEG OF LAMB WITH CARAMELIZED LEMON JUSStuffed Butterflied Leg of Lamb with Caramelized Lemon Jus...Date: 23 Aug 2008 00:02:04 ESTDISH #21: BRIDGET'S FRESH TOMATO PASTATHE RECIPE: Pasta with Kalamata Olives and Roasted Cherry Tomato SauceMacaroni and Cheese has many devoted fans: college students, children being ba...Date: 22 Aug 2008 13:01:14 ESTGRILLED EGGPLANT WITH CAPONATA SALSAGrilled Eggplant with Caponata Salsa...Date: 22 Aug 2008 00:02:08 ESTLIME ICE CREAM TORTE TOPPED WITH BERRY SORBETSLime Ice Cream Torte topped with Berry Sorbets...Date: 21 Aug 2008 00:02:04 ESTGRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALADGrilled Flank Steak with Spicy Pepper and Watermelon Salad...Date: 20 Aug 2008 00:21:23 ESTDISH #21: CHRIS'S FRESH TOMATO PASTATHE RECIPE: Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce It's late Summer, and the fresh tomatoes are flooding the market in glorious...Date: 19 Aug 2008 10:29:11 ESTSUMMER CORN SOUPSummer Corn Soup...Date: 19 Aug 2008 00:02:02 ESTBLT CHICKEN WITH ROSEMARY-LEMON MAYONNAISEBLT Chicken with Rosemary-Lemon Mayonnaise...Date: 18 Aug 2008 12:04:06 ESTZUCCHINI BLOSSOM FRITTATAZucchini Blossom Frittata...Date: 17 Aug 2008 12:04:03 ESTGRILLED PIZZA WITH PEARS, FRESH PECORINO, AND WALNUTSGrilled Pizza with Pears, Fresh Pecorino, and Walnuts...Date: 16 Aug 2008 00:21:04 ESTSHRIMP SKEWERS WITH TZATZIKI, SPINACH, AND FETAShrimp Skewers with Tzatziki, Spinach, and Feta...Date: 15 Aug 2008 00:02:02 ESTDISH #20: BRIDGET'S GRILLED FISHTHE RECIPE: Grille Striped Bass with Orange-Saffron Butter With the exception of two weeks spent at Skylake Yosemite Camp, I have never been camping....Date: 14 Aug 2008 19:40:04 ESTFRESH PEACH AND GINGER-CREAM SHORTCAKESFresh Peach and Ginger-Cream Shortcakes...Date: 14 Aug 2008 00:02:03 ESTDISH #20: CHRIS'S GRILLED FISHTHE RECIPE: Grilled Striped Bass with Orange-Saffron Butter I have to confess that I had never cooked striped bass before—in fact, I don't t...Date: 12 Aug 2008 13:39:05 ESTCHICKEN-FRIED SKIRT STEAK WITH COUNTRY GRAVYChicken-Fried Skirt Steak with Country Gravy...Date: 12 Aug 2008 00:02:08 ESTGRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALADGrilled Scallops and Nectarines with Corn and Tomato Salad...Date: 10 Aug 2008 00:02:05 ESTCRAB HUSH PUPPIES WITH CURRIED HONEY-MUSTARD SAUCECrab Hush Puppies with Curried Honey-Mustard Sauce...Date: 09 Aug 2008 00:02:04 EST -
FT / JANCIS ROBINSON
GALLO SEEK TO EXPAND RUSSIAN RIVER VALLEYAnd Sonoma-based Linda Murphy wonders what the effects of this will be on AVAs in general....Date: 27 Aug 2008 04:09:06 ESTGREEK PROFILES 7 – PAVLIDIS, KOKINOGIAJulia continues north east across Macedonia to a producer taking methodical steps to see what works best....Date: 27 Aug 2008 03:12:18 ESTFURTHER READINGGoings on in Australia, New Zealand, Roussillon and a couple of significant boardrooms....Date: 27 Aug 2008 02:34:19 ESTSOME GREAT WHITE AUSTRALIANSA pretty impressive selection of Australia's current white wines - all assessed blind and some of them quite surprising....Date: 26 Aug 2008 05:25:07 ESTDOM DE LA ZOUINA, VOLUBILIA GRIS 2007 GUERROUANEFrom £6.29....Date: 26 Aug 2008 04:09:08 ESTGREEK PROFILES 6 – TSANTALI, AGIOS PAVLOSJulia stays in north-west Halkidiki to visit Tsantali, the biggest producer in Greece with a unique connection to the Kremlin....Date: 25 Aug 2008 07:38:07 ESTTERRIFIC PACIFIC RIM RIESLINGSLinda Murphy tastes Randall Grahm's new single vineyard Rieslings....Date: 25 Aug 2008 03:12:14 ESTRESTAURANT REVIEW: MA, BERLINFinancial TimesTim Raue's newest venture offers Chinese-tinted European cuisine. Most enjoyable was the Kobe-style beef, with flesh so tender that the course comes w...Date: 23 Aug 2008 00:40:03 EST'YOU CAN'T SAY NO TO JOSÉ'Financial TimesThe celebrated chef of a tapas restaurant in Washington DC is validated in his belief that the dish is the mechanism and vehicle to introduce Spanish...Date: 23 Aug 2008 00:02:21 ESTTHE MAGIC OF MUSHROOMSFinancial TimesBritons ought to get to know their mushrooms better – especially the wild types, which have a rich and earthy flavour, writes Rowley Leigh...Date: 22 Aug 2008 22:12:19 ESTA QUIET CULINARY REVOLUTIONFinancial TimesQuebec restaurants pride themselves on foods prepared from high-quality, small-scale local produce cooked with old-world French flair...Date: 22 Aug 2008 22:12:15 ESTA WARM TASTE OF AUTUMNFinancial TimesIrouléguy's red wines are a clear-voiced mountain echo of sturdy Madiran, while its whites borrow from Jurançon to make dry and sinewy but hauntingly...Date: 22 Aug 2008 22:12:04 ESTRIESLING RULES – A FREE ONLINE BOOKThe great grape gets the press it deserves. And it won’t cost you a thing....Date: 22 Aug 2008 05:06:06 ESTCOMTE LIGER-BELAIR AND VINTAGE VARIATIONA revealing line-up of wines from this 'new' Burgundy domaine, from 2006 back to 2002....Date: 22 Aug 2008 04:47:08 ESTGREEK PROFILES 5 – DOMAINE GEROVASSILIOU, EPANOMIJulia travels east across Macedonia to meet Evangelos Gerovassiliou, the man who rescued Malagousia....Date: 22 Aug 2008 03:12:10 ESTTHOSE 2004 BORDEAUX AT FOUR YEARS OLDJulia Harding shares her impressions after three days' tasting this potentially useful vintage....Date: 21 Aug 2008 04:47:06 ESTOZ OPPORTUNITY FOR A BRIGHT SOUTH AFRICANThe Dombeya Scholarship is announced....Date: 21 Aug 2008 04:28:06 ESTA YEAR IN THE VINES - PART 2Richard Hemming gets to grips with Gripples, and includes an action video of the process....Date: 21 Aug 2008 04:09:11 ESTVIRTUAL RESTAURANT FETED BY SPECTATORHow to win a Wine Spectator Award of Excellence....Date: 20 Aug 2008 04:28:06 ESTGREEK PROFILES 4 – ALPHA ESTATE, AMYNDEONJulia continues her journey across northern Greece and meets Angelos Iatrides, a man on a mission....Date: 20 Aug 2008 03:50:07 EST
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CHOW
HOT OR NOT: FRUITY BEERWe recently learned that a few of you readers are into blueberry coffee, but how do you feel about fruit-flavored brews? Fruity beers get a bad rap, and according to Slashfood, Abita Strawberry Harvest Lager is one of the offending brews that give fruit beers a bad name: Abita drinks like a straw...Date: 27 Aug 2008 15:52:18 ESTSWITCHED AT BIRTHI hate to be the bearer of bad news, but packaged food isn’t getting any better. In fact according to a piece on NPR’s Marketplace, rising commodities costs are leading food-makers to substitute cheaper ingredients in processed foods. Reporting on a Wall Street Journal article (subscr...Date: 27 Aug 2008 15:52:08 ESTAFGHAN WONDERMENTpleasurepalate always tends toward going to new restaurants, but she can’t stop going back to Azeen’s Afghani. Pakawra-e-badenjan is great: crispy batter-fried eggplant, topped with tangy yogurt and spicy tomato-meat sauce. It may seem strange, but yogurt, tomato, and meat marry beaut...Date: 27 Aug 2008 07:57:34 ESTA PERFECT CUBAN COFFEEHOUSECafé Contigo is a brilliant little Cuban coffeehouse. “It opened about two weeks ago with little fanfare, but it should get some soon—the coffee is fantastic,” says Das Ubergeek. “... The Americans spawned the $4 coffee revolution but the Cubans have been quietly making...Date: 27 Aug 2008 07:57:29 ESTAN EXPLOSION OF PEAR AND BRIEThe flavors from the pear-and-Brie sandwich at Elements Kitchen “really knocked me off of my seat,” says E Eto. The sandwich involves Brie, slices of pear, candied walnuts, and a coating of arugula pesto, all on Euro Pane bread. The whole affair is toasted on a sandwich press, just enoug...Date: 27 Aug 2008 07:57:19 ESTCHICAGO MAN ACQUIRES NINE-FOOT TAPEWORMAccording to the Chicago Sun-Times, Chicago resident Anthony Franz is suing a local restaurant over a salmon salad served to him back in August 2006. He allegedly “became violently ill for several days” after eating the salmon and later “passed a 9-foot tapeworm.” The Sun-Tim...Date: 27 Aug 2008 06:22:13 ESTTHE UNDER-THE-COUNTER COMPOSTERLooking for another way to green your kitchen? The Epi-Log recommends investing in the NatureMill Plus under-the-counter composter, which turns your food waste into plant fertilizer “without MOST of the odor” that’s associated with composting. Here’s how it works: [P]ull o...Date: 27 Aug 2008 06:22:07 ESTPURE FUN'S ORGANIC ROOT BEER CANDYI’ve always loved candy root beer barrels, except for the artificial flavors and junk in them. Luckily, a recent package of candy samples from Pure Fun delivered a nice all-natural version. The company’s candy line (which also includes candy canes, fruit- and citrus-flavored hard su...Date: 26 Aug 2008 20:37:07 ESTFROM CHEF CLOGS TO DANCING SHOESStill hungry for media attention, Rocco DiSpirito has agreed to appear on the upcoming season of Dancing with the Stars. Eater shares the details: Baby faced celeb chef Rocco Dispirito will be competing on a ballroom dancing show with other C-listers Susan Lucci, Toni Braxton and Lance Bass. Remem...Date: 26 Aug 2008 15:33:07 ESTCANDY-COATED NOSTALGIADoes anyone remember zines? The precursors to blogging, all the cool kids were doing them, until the Internet was invented. Zines may not be as culturally important as they were a decade and a half ago. But their spirit can live on. Kansas City Star sports columnist Joe Posnanski has a post in hi...Date: 26 Aug 2008 12:23:33 ESTCHINO-LATINO COMFORTS AT DINASTIA CHINAOld-school Chino-Latino chow gets little mention these days, so jen kalb’s recent update from Dinastia China is worth noting. Bottom line: This uptown survivor still knows its stuff. jen’s party dug into a heap of good homey food, including fried plantains; squid with rice; tomatoey, wel...Date: 26 Aug 2008 10:10:23 ESTDELICIOUSNESS UPON DELICIOUSNESS AT KABAB CAFEIt began with torture by smell, as kathryn’s group of four waited for their table at Kabab Café in Astoria, tantalized and taunted by the aromas wafting from the tiny kitchen. It ended with a cup of fragrant, honeyed hibiscus tea full of apple slices. In between came an improvised yet mas...Date: 26 Aug 2008 10:10:19 ESTAT AZABU, NOTES FROM THE SUSHI UNDERGROUNDCruising below hound radar, literally, is Azabu, a basement sushi spot in Tribeca that a pleasantly surprised Lau ranks among the best in town. This is a serene, traditionally appointed hideaway, downstairs from sister restaurant Greenwich Grill, which does Mediterranean-Japanese fusion. Highligh...Date: 26 Aug 2008 10:10:11 ESTSATURATED WITH CONTROVERSYWhile it’s generally acknowledged that eating beef can contribute to the destruction of rain forests, there is a totally vegan foodstuff that has recently come under fire for also damaging the tropical forests—Oreos. According to an article in Fortune, Oreos, along with other snack fo...Date: 26 Aug 2008 08:35:16 ESTJUST IN: FARMS CAN SMELLIn New Milford, there’s no noise ordinance for cows. And there’s certainly no smell ordinance. In that once-rural Connecticut town, farmers are protected, as the New York Times reports, by a new type of legislation that’s increasingly popular in urbanizing areas: the right-to-farm...Date: 26 Aug 2008 08:35:13 ESTCANADIAN FOOD: NOW WITH LESS REGULATION!In a bewildering development, Canada’s Conservative government, apparently oblivious to the rash of food-safety scares in recent years, has proposed less regulation of the food industry there. According to talking points, the government wants to eliminate the Canadian Food Inspection Agency...Date: 26 Aug 2008 08:35:06 ESTHONEST CITRUS GREEN ENERGY TEAA soda pop fan, I’ve never taken to flat bottled beverages. They are usually—even to a soda pop fan—too sweet, or they’re too bland, or they’re too flat. But I took a swig of a newish flavor from Honest Tea and did an “Aaaaahhhhh” like they were paying...Date: 25 Aug 2008 21:53:13 ESTMISUNDERSTOOD MERLOTIt’s taken four years, but a moviemaker has finally come up with a filmic rebuttal to the famous Sideways Merlot dis. In Merlove, Rudolf N. McCl...Date: 25 Aug 2008 17:08:26 ESTVEGANS BAND AGAINST BOURDAINA militant faction of meat-free warriors was spurred into action by the following passage from Kitchen Confidential: Vegetarians, and their Hezbolla...Date: 25 Aug 2008 13:20:20 ESTA PLAYBOY BUNNY SCORNEDSo, we’ve already discussed Kendra Wilkinson, one of Hugh Hefner’s boobalicious reality-TV girlfriends, and her crush on the Olive Garden....Date: 22 Aug 2008 21:53:16 EST -
THE KITCHN
FLICKR FIND: CHEWY TURKISH ICE CREAM!Dondurma is the the official name for this Turkish dessert snack. Apparently, it's so chewy and thick that you can eat it with a knife and fork!...Date: 27 Aug 2008 18:24:19 ESTLOOK! A PASTRY-COVERED LE CREUSET FOR A BIG POT PIEWe saw this image in the latest Williams-Sonoma catalog and thought it was a clever, and very pretty, idea. Simmer the pot pie filling in your dutch oven, then put the crust right on top of the pot be...Date: 27 Aug 2008 18:05:27 ESTWORD OF MOUTH: TAGINEThe word tagine (also written as tajine) refers to two things. One: a cooking pot traditionally found in North African kitchens. Two: a tagine is also the name of various dishes in North African cui...Date: 27 Aug 2008 17:27:14 ESTMANGO CHILI ICE CREAM BEST LICK! 2008 ICE CREAM CONTEST ENTRY #23Original Ice Cream Flavor: Mango Chili Ice Cream Ice Cream Chef: Kana What inspired this recipe? This ice cream captures the flavours of my childhood in Malaysia. Cardamom is widely used in both swe...Date: 27 Aug 2008 17:08:08 ESTHOW TO CLEAN UP COFFEE GROUNDS DELICIOUS LINKS FOR 08.27.08We make a mess out of our coffee grounds every morning (probably something to do with not having had coffee yet). Check out some good tips for keeping those pesky grounds contained, along with links t...Date: 27 Aug 2008 16:30:23 ESTDR. RAJ PATEL SPEAKS ON THE GLOBAL FOOD CRISISBAY AREA EVENT: SEPT 2, 2008Next Tuesday, September 2, Dr. Raj Patel will speak about the global food crisis in San Mateo. More details after the jump ......Date: 27 Aug 2008 15:52:24 ESTGOOD QUESTION: TO-GO CUPS FOR ICED COFFEE?Reader Fiona writes in with a very practical question. She says, I LOVE iced coffee and make big overnight batches at least once a week. I would love to be able to tote it around in a disposable plast...Date: 27 Aug 2008 15:33:10 ESTTIMES TOP 5: LAVENDER PASTA AND SUPPER CLUBSFROM THE NY TIMES DINING SECTION 08.27.08What's in the Times dining section today? Well, let's find out. Here are our top picks from today's dining section. We have two words for you: smoked peaches....Date: 27 Aug 2008 14:55:08 ESTCOCONUT AND THAI BASIL ICE CREAM BEST LICK! 2008 ICE CREAM CONTEST ENTRY #22Original Ice Cream Flavor: Coconut and Thai Basil Ice Cream Ice Cream Chef: Meredith What inspired this recipe? I was inspired by my Thai basil plant that I started from seed back in March. Its been...Date: 27 Aug 2008 14:36:14 ESTSLIMMER GLASS BOTTLES, SCHOOL LUNCHES RISING, & IRRADIATIONTOP FOOD NEWS FOR AUGUST 25-29It's Wednesday, which means we're here with the weekly food news roundup. Read on ......Date: 27 Aug 2008 13:58:20 ESTNEW ICE CREAM TECHNIQUE FROM JENI'S SPLENDID ICE CREAMSYes, we know it's been Ice Cream Month for a while now. (Hey, almost a whole month!) We are nearly done drooling over all these delicious ice cream recipes, but first we have one more technique for yo...Date: 27 Aug 2008 13:20:37 ESTRECIPE: SESAME CUCUMBER SALADI have a cucumber problem: suddenly I have armfuls of giant, prickly cukes in my garden. They're called Suyo Long Cucumbers and most gardeners would say there's not a lot to do with such a large frui...Date: 27 Aug 2008 13:20:28 ESTBLUEBERRY COFFEECAKE ICE CREAM "CONE" BEST LICK! 2008 ICE CREAM CONTEST ENTRY #21Date: 27 Aug 2008 12:42:32 ESTWHAT TO DO WITH NOT-SO-GREAT APPLESWe're still reveling in the arrival of tomatoes, and yet already we're getting apples in our CSA. Unfortunately, these late summer apples are a little mealy — not the crisp fall apples we look forwa...Date: 27 Aug 2008 12:42:25 ESTSENSE OF PLACE: FLAVORS AND INGREDIENTS FROM THE PACIFIC NORTHWESTWhen it comes to the Pacific Northwest, it might be better to talk about what doesn't grow here than what does! The hills and valleys throughout the region form micro-climates that support an incredib...Date: 27 Aug 2008 11:26:27 ESTPLAYING WITH RECIPES: PASTA, RISOTTO-STYLEEmma’s popular post on the best way to cook pasta triggered a vague memory of a no-boil method I had read about years ago. A few minutes of internet sleuthing and there it was: Alain Ducasse’s r...Date: 27 Aug 2008 11:07:25 ESTFARMERS' MARKET REPORT: PEPPERS LOS ANGELESSweet peppers, chili peppers, bell peppers – the market is brimming with jewel-toned capsicums....Date: 27 Aug 2008 10:29:12 ESTSCENES FROM CHINATOWN: ODD PRODUCE AND BUCKETS OF CRABSNEW YORKDo you shop in Chinatown? We're always intimidated by the markets there. The produce is often unfamiliar, and a language barrier doesn't exactly help. But we snapped some pictures while walking alon...Date: 27 Aug 2008 09:51:15 ESTBLOGGING COOK'S ILLUSTRATED: CREAMY CREAMLESS TOMATO SOUPAcidic bite, muted flavor, watery texture: these are all complaints that we have had about tomato soup recipes in the past. Apparently Cook's Illustrated agreed because their recipe for Creamy Creamle...Date: 27 Aug 2008 09:32:16 ESTMAKE APPLE CIDER AT HOME DELICIOUS LINKS FOR 08.26.08Ever wanted to press your own apple cider?...Date: 26 Aug 2008 17:27:37 EST -
MORE YUMMY READS
ATTENTION: PAST TWD HOSTS!Tuesdays with DorieIf you would like to be featured in an OSI rewind (since OSI has been revamped we missed out on interviewing past hosts) please email me with the following answers. Answer as much or as little as you like. I’ll post rewinds in the order I receive them. 1.When did you start [...]...Date: 27 Aug 2008 22:12:16 ESTALCOHOL-FREE COCKTAILS?GourmetThe French have a surprising respect for virgin drinks....Date: 27 Aug 2008 17:46:20 ESTFREEZE IT WEEK, DAY 3: 7 EASY SHORTCUTSMartha Stewart: Dinner TonightPosted by Caroline Wright In Everyday Food's test kitchen, we're always considering ways to bring convenience to our recipes, whether through prepping ahead or learning what ingredients are the best to buy from the store. Finding practical ways to make......Date: 27 Aug 2008 15:52:35 ESTOUR BEST BURGERSGourmetHere are 13 burgers you won’t see at your local drive-through. Even if you’re vegetarian, we’ve got options to satisfy your appetite....Date: 27 Aug 2008 15:33:28 ESTWHY DOES AMERICA HATE RATATOUILLE?GourmetMade from some of the season’s best produce, the dish should be a summer staple—but our national aversion to it runs deep....Date: 27 Aug 2008 15:33:20 ESTNEW MEMBERS: WEEK OF AUGUST 25THTuesdays with DorieWhew, its a welcomed smaller edition of new recruits. Please welcome: Jessica of Vanilla Bean Wendy of Pink Stripes Lisa of magic sprinkles Mackenzie of Cooking to Please Bridgett of La Bella Cook Maci of My Yummy Goodness...Date: 27 Aug 2008 14:36:23 EST25 POUNDS OF TOMATOES?Martha Stewart: Dinner TonightPosted by Sandy Gluck The warm weather was a little late in arriving on the East Coast this year, and that means the tomatoes weren't as bountiful as they usually are earlier in the season. But now they're in their......Date: 27 Aug 2008 13:58:29 ESTOSI: AMY OF FAMILY, FOOD AND FUNTuesdays with Dorie