Food II
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The new vegetarian | Life and style | guardian.co.uk
1 Jan 2011: The new vegetarian: When you've overdone it the night, or week, before, comfort food is always a good idea. And it's an even better one when it's good for you, too
Campfire Cuisine | Food & Wine
My idea of heaven is all the fresh air I can take in and all the good food I can cook. So I can't think of a better vacation than a camping trip. Over the years my friends and I have polished ours into spa-style holidays, with meals that go way beyond trail mix. We bring along olive oil, Parmesan cheese, lemons, onions--the stuff we consider staples--but we also make room for a few luxuries, like Champagne and good butter.
One of my favorite way to eat beans is with roasted poblano chiles. I think green bell peppers are ok but you really can't compare them to a big, meaty poblano. Bells might have a thick skin but they're watery and bland. Poblanos are juicy and versatile and they go well with beans, making them my ideal pepper. Here in California, a lot of fresh poblanos are marked as "Pasilla" peppers.
Rancho Gordo: Experiments from my mostly New World kitchen and gardens
News For Curious Cooks
I write about the science of food and cooking: where our foods come from, what they are and what they're made of, and how cooking transforms them. On this site you can also find out about me, my books and my column in the New York Times , and the story of the Erice Workshops on Molecular and Physical Gastronomy. And there's a page devoted to my sister and first illustrator, Ann McGee Kurz .Raw Food Recipes | Raw Food Diet & Lifestyle - Rawmazing
Sometimes simple snacks just hit the spot. These tasty little zucchini shoe-string “fries” fit the simple and satisfying bill! Zucchini is inexpensive and plentiful especially during it’s growing season. We tend to take it for granted, or struggle to get rid of it if it is growing in our garden! As prolific and under-rated as it is, zucchini is actually very healthy!
A few months ago I decided I wanted to make my own yogurt. Real, cultured yogurt. Of course making it traditionally with animal milk was out of the question, so into the world of milk alternatives I went.
Cultured Young Coconut Yogurt « Veggie Wedgie
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David Lebovitz
When I lived in San Francisco, the baking community was a very friendly group and we all mingled easily. One of the people who I particularly admired and liked was Emily Luchetti , who was also a pastry chef and cookbook author. Her desserts were known for their stunning simplicity, which highlighted bold flavors as well as local ingredients, and whose recipes walked a balance between home-style and sophisticated. And even more importantly, she tends to like two of my favorite things – chocolate and caramel – and she uses them frequently. Emily’s newest book is The Fearless Baker , a book of 175 easy-to-make desserts that won’t intimidate anyone.smitten kitchen
This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring.
Three and a half years ago, I followed my friend Adam's lead and imagined what I would do if I was given just Twelve Hours in Paris . I still stand by the choices I made then -- except for the Caramella gelato shop, now sadly defunct. But, prompted by reader Patricia's recent comment on that post, I thought it would be fun to revisit that theme now, and dream up another ideal Parisian day , featuring shops and restaurants that have opened in the meantime. My twelve hours in Paris, 2012 edition, would begin in late morning with a croissant from Gontran Cherrier's bakery : he makes it with feuilletage inversé , the puff pastry that's typically used for millefeuilles (napoleons), and it is extra flaky and extra good.
Chocolate & Zucchini
Before I share my fourth and final grilling recipe, I’m busting at the seams to announce the winners of the Bush’s Grillin’ Beans /Pioneer Woman Recipe Contest! The following four winners and their guests will travel to the ranch next month for a big, bad cookout! Let me also say that I, Ree Drummond, being of sound mind and body (relatively speaking), read every single recipe.