Beefing Up Breakfast
The Independent (UK) encourages defection from breakfast toast and cereal for these plates from around the world.Up In Smoke
Not all smoking must be done outdoors. Behold the benefits of a stove-top smoker, in today's Chicago Tribune.In Pursuit of the Perfect Sauce
Over at epicurious: read how canned tomatoes, butter, and an onion come together to make the perfect tomato sauce.
Dispatches from the Bay: Beautifully Comforting
The cold winter months call out for comfort food -- spaghetti and meatballs; warm beef stews; risotto; chocolate chip cookies. Even as our bodies crave this homey fare, however, our consciences -- and doctors -- warn against it.
Read More >
A Faster Way to Popovers
I have gotten into the habit of making popovers with my daughter on Sundays. The team approach works reasonably well: I measure the ingredients, she dumps them into the bowl, and we take turns mixing. Then, for some peculiar reason, she will inevitably dipping her hands into the measuring cup, eating the plain flour off her fingers until there is no more. I don't get this part
While popovers may not be as magical as the David Eyre's Pancake, watching a few spoonfuls of batter transform into the tall, airy, eggy, crunchy treats is almost as amazing (and delicious, too).
Read More >
Chef David Chang on Home Cooking
"I think I might’ve only cooked twice in my kitchen, and that might’ve been drunkenly."
From the Archives: Cool Off, Catania Style
Guest author Renée Kaplan contributed this post on how to fight back against the oppressive heat she calls "City in the Summer Syndrome" (which New York seems to be oddly immune from so far this year). Learning a lesson from the Sicilians, she writes about the ideal heatwave breakfast: thirst-quenching almond granita and a brioche for dunking.
Read More: City in the Summer Syndrome
From the Archives: In Praise of Persillade
Parsley and garlic are essential components in so many recipes. When the two are finely chopped together, they become persillade, a powerful combination that brings enormous flavor to a dish when added just at the very end of the cooking process.
Read more: Parsley Plus Garlic Equals Persillade
what's fresh
|
www.flickr.com
|
||
|
