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Serious Eats

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101 Cookbooks

  • SNE: The Manuscript

    I thought I'd take some time to write about Super Natural Every Day. The manuscript and photography are due this summer so why not wipe the spelt flour off my cheek, let the quinoa simmer on its own f...

  • Pan-fried Corona Beans & Kale

    The other day I found myself in the basement of San Francisco's Anthropologie store. I'd fallen for the rose & tuberose solid Frazer Parfum on my way down, and was at the base of the grand staircase,...

  • Simple Farro & Bean Stew

    I spent the night at my mom and dad's house last week. I'm sure I've mentioned this before, but they live an hour south of San Francisco in Los Gatos. It's nice cooking in their kitchen this time of y...

  • Roasted Delicata Squash Salad

    I have Molly Watson to thank for the inspiration here. A while back she posted a recipe featuring a miso-harissa slathered roasted delicata squash. Quite frankly, a combination of ingredients that had...

  • Kabocha French Lentil Soup

    Last weekend Heather (my sis) and I waited for a break in the rain, loaded little Jack into the stroller, and headed toward the Mission district. We made lots of stops along the way - coffee, lunch, a...
More at 101 Cookbooks »

All Recipes

More at All Recipes »

Epicurious

  • Comfort Food Recipes for a Splurge Day or Any Day

    People should be able to enjoy their favorite feel-good foods like fried chicken and mac and cheese, even while maintaining a healthy diet. Learn how you can include butter, chocolate, and sugar in yo...

  • A Lesson on Irish Beer

    Want to celebrate St. Patrick's Day with some traditional Irish beer but aren't a fan of Guinness? Get into the spirit with these 12 alternatives: stouts, ales, and porters.

  • Make Your Own Falafel

    Put together a platter with hummus for a fun party appetizer, or pair with pita bread and fresh veggies for a high-fiber vegetarian meal.

  • Sugar Snap Pea and Cucumber Salad

    Looking for a crisp, refreshing substitute for a regular green salad? Combine sugar snap peas, cucumbers, and walnuts for an unexpected explosion of flavor.

  • A Very Adult Grilled Cheese

    Our "Ultimate Grilled Cheese" is a twist on a classic childhood favorite. Adding prosciutto, Asiago, tomato, and basil will ensure this treat satisfies a mature palette.
More at Epicurious »

The Kitchen

  • Recipe: Vegan Chocolate Ginger Orange Cupcakes

    There's a secret we've been fostering for quite some time now. We love vegan cupcakes. More than "regular" cupcakes. Their flavor is intense, pure and did we mention there's none of that cre...

  • Growing Your Own Tomatoes

    The superior aroma and flavor of a freshly-plucked homegrown or farmers' market tomato usually prevents us from eating fresh tomatoes when they aren't in season. In fact, we try not to even think abou...

  • Help! Looking for a Better Spice Storage Solution Good Questions

    Q: I hate spice racks! They take up so much space and they tend to look messy. But my solution of having a bunch of spices shoved in a shoebox (I write the names on the tops) isn't working either!

  • Simple Recipe: Red Pepper, Sausage, and Chard Risotto

    We've been playing around with risotto recipes lately, and we think we've hit a winner. This dish is rich with smoky-sweet flavors, and we love the chewy bits of sausage and soft red pepper in each bi...

  • Give The Gift Of Cleaning Supplies

    Although giving someone a basket of cleaning supplies could result in them feeling a little less than awesome about their housekeeping abilities, we think it's a great idea for bridal showers and ev...
More at The Kitchen »

Simply Recipes

  • Corned Beef and Cabbage

    From the recipe archive, for St. Patrick's Day, enjoy! ~Elise Last year for St. Patrick's Day, my friend Suzanne had me over for dinner with her family and served the tastiest corned beef and cabbage...

  • Moqueca - Brazilian Fish Stew

    It seems like every culture with a coastline has their version of a seafood stew. The French have bouillabaise, the Portuguese bacalhoada, New England "chowdah" and San Francisco cioppino. In Brazil,...

  • Caraway Soda Bread

    One of the things I love about making soda bread is that it is just so darn easy. With yeast breads you have to proof the yeast, knead the dough, let the dough rise, etc. But with soda breads, there'...

  • Lemon Chicken

    Overheard at the market, "I'm a breast girl." "Really? I'm definitely a thigh girl," pause..."dark meat, so much more flavor." Had to laugh, I'm so so so much a thigh girl myself. Here is the secre...

  • Beet Hummus

    For those of you out there who cannot fathom even the idea of beets, fine. Truly, I'm a-okay with it. That only means there is more of this beet hummus for me. I ate this entire batch, save one teasp...
More at Simply Recipes »

Bay Area Bites

  • Bay Area Bites Redesign

    KQED's food blog, Bay Area Bites had been redesigned and relocated. Please go to http://www.kqed.org/bayareabites to reset your RSS feed.

  • Celebrate The Sweet Life

    A chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at Roy's. Chef Roy Yamaguchi is one of the most influential and well...

  • Bar Jules: Delight in Hayes Valley

    "The chestnut soup was good, but not Bar Jules good," a friend told me the other day. She was referring to a delicious chestnut and farro soup that we'd eaten at Bar Jules a couple of months back.In...

  • Culinary Laboratory: Cooking by Chemistry

    Blueberries and oysters? Chocolate and cauliflower? Blue cheese and rhubarb and pineapple?If taste buds could cringe, then mine were recoiled into a wincing mess when I first learned about these flavo...

  • Hidden Villa

    I usually try to buy local and organic foods, but am not always successful. Choosing to buy locally is often inconvenient, while buying organic can be expensive. Most grocery stores do not stock local...
More at Bay Area Bites »

Amateur Gourmet

  • Easy Apple Crumb Cake

    A lot of people want to know: "Does Craig ever cook for you?" Normally the answer is "no, never, he just likes eating," but last week the answer became: "Yes, but only when I...

  • Weekend Brunch: Poached Eggs on Roasted Potatoes with Hollandaise Sauce

    Last weekend, I decided to make a very ambitious breakfast of poached eggs on roasted potatoes with Hollandaise sauce. It took a whole carton of eggs (three for the Hollandaise, four for poaching and...

  • The Recipe Tweaker

    This morning I tweaked a recipe and I wasn't even cooking. I was reading Twitter (as I do every morning after reading The New York Times, Google Reader, and checking Facebook) and I saw my friend Elis...

  • Brunch at The Breslin

    April Bloomfield--the chef of The Spotted Pig, the late John Dory and now The Breslin--cooks bold food. That's what everyone loves about her; her food is never, ever boring. It's the metaphysical oppo...

  • Momofuku Milk Bar's Compost Cookie Recipe

    My mom loves Regis Philbin. Growing up, she'd watch Regis & Kathie Lee religiously; she even once went to a shopping mall, somewhere on Long Island, to get Kathie Lee Gifford to sign a copy of her...
More at Amateur Gourmet »

The Food Section

More at The Food Section »

Topix

More at Topix »

The Paupered Chef

More at The Paupered Chef »

Last Nights Dinner

  • Weekend Eats (and Drinks)

    And sadly, I accidentally deleted every photo I took of our Sunday dinner. Oops. (As always, click on the photos to view them with more detail in my Flickr stream.)...

  • Tim Wu is a Genius

    This chicken? Make it. Seriously. Do not delay. I’m a sucker for anything with miso in it, so I already had high hopes for this bird, but it was even better than anticipated, and the Shoyu O...

  • Parallels

    Ten years ago I still lived in my home state of Michigan. My role at work had changed so I was taking on new duties and responsibilities, and I had a totally opposite schedule than that of my husband...

  • Garbage Soup

    The doldrums drag on. Work has been busy, the weather in New England has been damp and grey, and I’ve been struggling with a nasty bug that kept me home and in bed on Thursday under a pile of blan...
More at Last Nights Dinner »

The Fresh Loaf

  • no fat bread

    Hi I want to make bread /pita ect how to I do so without oil or fat.  I am on a no add fat diet. Anybody help emma...

  • Can't bake, How do you handle it.

    I moved, about a week and a half ago. Add a week and a half for packing and That means it has been about 3 weeks since I have baked anything! Almost as long since I was able to cook anything (I don't...

  • Max Fermentation Temperature

    Hey all, I built up 30g of my starter to 250g, then left it my electric oven with the light on overnight. Checked the temperature with my instant baking thermometre in the morning and it was around 95...

  • Coffee in Bread?

    Hi all. I am thinking of using coffee as the primary liquid in my bread. Does coffee have a negative effect on yeast? Any comments would be much appreciated. Thanks!

  • Convection Feature on Oven: To use or not to use, that is the question :) Or when to use ?

    I have a home oven and it has convection settings.  Not many formulas, which I have seen, call for using convection or have different directions for convection vs regular bake. When is it appropr...
More at The Fresh Loaf »

LA Times

More at LA Times »

NYT Dining and Wine

More at NYT Dining and Wine »

Accidental Hedonist

  • Food Porn: Cocoa Yogurt

    Friggin' food politics, driving me bonkers, making me angry, ensuring my... ...ooo, yogurt!

  • Evidence that Politicians Know Nothing about Nutrition

    From New York State Assembly Bill A10129, introduced by Assemblyman Felix Ortiz. 399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR OF A RESTAURANT IN THIS STATE SHALL USE SALT IN...

  • The "Whys" of an Accidental Hedonist

    (Note: Self-indulgent post ahead. You've been warned.) I've been thinking about approaches to food writing a lot of late. Thoughts that were helped by a d Twitter conversation I held with Julie from...

  • Beer Reviews: St. Feuillien Saison

    Appearance: If it wasn't for the head, you'd swear you were looking at unfiltered apple cider. Opaque with a hint of deep yellow gold. The head itself is strong, with a slight tan tint. The head is go...

  • Food Porn: Pork Tacos

    As always, my food porn pics are a means to remind me what I love about food. They are often a result of depressing and/or unsettling food news items of some significance.
More at Accidental Hedonist »

Kalyns Kitchen

More at Kalyns Kitchen »

David Lebovitz

  • What Got Me Really Excited at My Market Today

    You might think it was these gorgeous, glowing yellow limes... ...which I'm not sure what I'm going to do with, but their sweet-tangy juice might make a refreshing summertime sorbet. Or a batch...

  • Mes Panisses

    A few months ago I was having drinks at a friend's house up by the Place des Fêtes, outdoors on their patio, and I noticed something tucked away in the corner. Me: "Hey! What's that?" Them: "Wh...

  • Pesto, Every Day

    I don't like to make promises I can't keep, and last week I promised myself that I'm going to eat pesto every day for the rest of my life. So far, I've made good on that promise. The only thin...

  • What's "a handful"?

    I recently read The Pedant in the Kitchen, which Michael Ruhlman also wrote up, and while I found it an enjoyable rant, one vexing thought that stuck in the author's craw was recipe instructions that...

  • Vin de pêche: Peach Leaf Wine

    In the south of France, they're pretty generous with les glaçons. It's never any problem to get ice cubes, which are often brought to the table heaped in a bowl, and sometimes even already added to t...
More at David Lebovitz »

A Hamburger Today

  • Photo of the Day: Cat-Eating Cheeseburger

    In the never-ending battle between cheeseburgers and cats, sometimes the cheeseburger wins. By a lot.

  • Leftovers: The Day's Stray Links

    Tulsa > New Atlas Grill: The Atlas Burger is a 1/3-pound grilled burger topped with fried onions. [Joe's Burger Search] Dallas > Burguesa: They have a burger called La Monumental, a double cheeseburge...

  • A Disappointing Burger at Cabbage Patch in Beverly Hills

    Although the chef and owner of Cabbage Patch, Samir Mohajer, is associated with a few restaurants in Los Angeles who make great burgers, his latest burger doesn't measure up to the others. The good qu...

  • American Burgers in Paris at La Panfoulia

    It's true: Everything tastes better in Paris. Even burgers. The mushroom burger and bacon burger I tried at La Panfoulia gave me a one-way ticket to Pleasuretown.

  • Leftovers: The Day's Stray Links

    Australia > Greasy Joe's Bar and Grill: The burger is huge, but the meat doesn't have much flavor. [Burger Adventure] NYC > Shopsins: They make some of the best sliders you'll ever eat. [AHT review; A...
More at A Hamburger Today »

Al Dente

  • StellaCadente*'s Lust List, March 2010

    Spring is in the air! Here are a few things I can't stop thinking about. Many of them pretty, and one of them potentially life changing. What are you lusting after? --StellaCadente* Follow me on Twitt...

  • Dishing with Kathy Casey: Becoming Addicted to Bacon Salt

    It all started with a gala swag bag. You know the ones that I’m talking about, full of stuff you will never use. This particular swag bag held a few tasty morsels tucked within the other “stuff”...

  • A Quick and Easy Food Processor Egg Salad

    At long last, the girls are busy again! By the girls, I mean my husband's flock of urban hens. As many of you know, the City of Seattle allows residents to keep chickens in the backyard. My husband ha...

  • What's Standing Between Me and the Perfect Beet Salad?

    My family adores beets and so do I. A beet salad can be not only chunky and down-home, but also paper-thin and elegant. I love the former, but have never made the latter. And the only thing standing b...

  • My New Lodge Cast Iron Skillet Is Solid Gold

    I am over the moon about my new cast iron skillet, part of the Pizon line of sweet kitchen essentials from Seattle restaurateur Tom Douglas. My battered old cast iron skillet did a fine job, but this...
More at Al Dente »

Cook and Eat

  • Farro e Fagioli (with Beets)

    This is a soup to crave, which is quite unfortunate because it's not a soup that you can make with a moments thought. First you have to soak beans overnight, two nights if you are being particularly g...

  • Fall on the Floor Adorable

    The Small Object has the cutest rubber stamps I’ve ever seen. You just can’t help but squeal. Copyright © 2010 Cook & Eat. This Feed is for personal non-commercial use only. If yo...

  • Raclette Mac & Cheese

    My first taste of raclette was in the small town of Chamonix that lies in the shadow of Mont Blanc. Cameron and I were there for our honeymoon where we spent plenty of full days skiing. And by a full...

  • Herman Yu Design Cards

    This week, I’m doing some non-food still life work, and these beautiful cards by Herman Yu Design are part of the shoot. It’s hard to see the texture, but they are lovely and delicate. Cop...

  • Nothing New Muffins

      There is nothing new here today. I'd love to give you a recipe that I haven't given you before, but I'm afraid I can't. My grand ideas of trying something new last week failed and I decided to...
More at Cook and Eat »

A Hunger Artist

More at A Hunger Artist »

NPR

  • Don't Turn Your Nose Up At A Stinky Cheese

    The colorful rinds and pungent odors of a washed-rind cheese can be off-putting. But hidden inside is a sweet, creamy treat that transforms classic comfort foods.

  • Sugary Drinks Grow Scarcer In Schools

    An initiative to reduce sodas and high-calorie drinks in schools has worked, says a progress report. The changes have been most dramatic in elementary and middle schools. Some work remains for high sc...

  • Israeli Tariff Burdens Supplier Of Gefilte Fish

    Israel recently reinstated a large import tax on Asian carp, which has hurt business for one of the largest producers of the fish, Schafer Fisheries in Thomson, Ill. Asian carp is used to make gefilte...

  • Salmonella In Flavoring Additive Prompts Food Recalls

    A contaminated batch of an obscure but ubiquitous flavor enhancer sparked recalls of foods ranging from dips to flavored tofu. The Food and Drug Administration said the recalls are a precaution to pre...

  • Recipes Using Girl Scout Cookies

    Elizabeth Farry, community relations manager for the Girl Scout Council of Colonial Coast, talks about using Girl Scout Cookies as ingredients in other recipes. Farry has tried many of the recipes on...
More at NPR »

Ruhlman

  • Ratio Smart Phone App: Video Demo

    At last, we've put together this basic video demonstration of Ratio: The Smart Phone Application (built by Will Turnage, designed by Leah McCombe) so that people can see what it does and how it works.

  • Scottish Shortbread

    Seventeen years ago, my friend Stephanie began a Burns‘ night celebration, in honor of her Scottish heritage, and we carry it on still, an occasion to gather a group, once all in Cleveland but n...

  • Why I Cook, Part IIThe Cooking Imperative

    I was honored to be asked to speak at our local TEDxCLE last Friday where I was allowed to try to explain why I think cooking is important.  There’s a great book out now that argues that our an...

  • Gremolata(with Wine-Braised Beef Short Rib)

    I’ve had braised beef short ribs on my mind for the past couple weeks, working on a preparation for the current book, another for an OpenSky promotion, and also because we’ve got ten peopl...

  • Cultured Butter at Home

    Have had butter on my mind for the past two weeks (I often have butter on my mind, but it’s been acute recently), and when my thoughts turned to Indian food the combination resulted in the desir...
More at Ruhlman »

Pioneer Woman Cooks

  • Ingenuity

      I absolutely love the new post on the Tasty Kitchen Blog today. In it, you’ll find the most incredible assortment of recipes for everyday, homemade ingredients. These recipes are for the...

  • Funnel Cakes!

    Funnel Cakes, for those of you who aren’t familiar, are a standard carnival treat. Made by pouring a thin batter through—get ready—a FUNNEL (get it?) directly into hot oil and fried...

  • Monday Night Dinner: My Chicken Piccata

    This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream. At least it’s how I make it. This is a reall...

  • “In Case You Missed Them” Recipes…(and the Sushi Winners!)

    I have a new Monday Night Dinner recipe ready to go in the morning, but first I wanted to announce the sushi winners (below) and share a few “in case you missed it” recipes. Over on Tasty...

  • The Sushi…And Something More

    We had a great Sushi Weekend at the Lodge a couple of weeks ago, and while I covered the fun and friendships over on Confessions last week, I haven’t yet shared the scenes of the actual sushi it...
More at Pioneer Woman Cooks »

Homesick Texan

  • Ranch style beans recipe

    Fifteen years ago, I was on my way to the Austin airport to catch a flight to New York City when the friend I’d be staying with called and said that we’d be attending a dance performance that even...

  • Tacos al carbon

    If you were in Houston in the 1980’s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made them her signature dish and as with her green sauce, ma...

  • Chipotle macaroni and cheese with bacon

    I’m roasting chiles and frying up bacon. What am I making, you might ask? What everybody wants to eat after being ill for a few days: chipotle macaroni and cheese. With bacon, of course. OK, so...

  • Uncle Austin's Mexican pancakes with coconut

    The day before Ash Wednesday? Yep, I’m a pancake eater. I grew up in an Episcopalian family and that’s how we rolled—in warm griddlecakes and cold glasses of milk. And even though most of my fri...

  • Mexican chocolate pralines

    When I was invited to a party where Southern pork dishes were being celebrated, the decision on what to bring was a no-brainer: Mexican chocolate pralines. Now before you call my contribution a...
More at Homesick Texan »

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