Millet Polenta With Tomato Sauce, Eggplant and Chickpeas
Spiced Mango Chutney With Chiles - Recipes - The New York Times
Preserving Mangoes and Pineapples at Their Peak Mary F. Calvert for The New York Times Pineapple sauce poured over a banana split. Most plants produce only one harvest a year, and for pineapples and mangoes that harvest time is now. Preserving Mangoes and Pineapples at Their Peak
The sauce soubise or onion sauce is dedicated to the Marechal de France Charles de Rohan, Prince de Soubise who like a lot aristocrates of his time (XVIII's Century) was very interested in culinary arts. This classic French sauce is based on a bechamel in which is added an onion puree. Recipe for 1/2 litre of finished sauce: 250g (87/8 oz) onion.60g (41/2 tablespoons) butter.12g plain flour.21/2dl (1 cup) clear veal or chicken bouillon, or 21/2dl milk.2 tablespoons creme fraiche.pinch nutmeg.pinch caster sugar.salt and pepper. Sauce Soubise Sauce Soubise
Soubise - Recipes - The New York Times Log In Register Now Home Page Today's Paper Video Most Popular Soubise - Recipes - The New York Times
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The best fondue can be enjoyed while engaged in lively conversation with family and friends or it can be the perfect romantic dinner for two. Having fondue as an appetizer, meal or dessert is taking the time to eat. It's enjoying the delicious experience that every bite has to offer, whether it's fruit in chocolate or caramel, bread in cheese, or tasty meat, seafood or vegetables in oil or flavorful broth. Whatever you imagine can become reality. This site provides you with all the tools and information you need to have fun and do fondue tonight. You'll find dip recipes, low-fat recipes, delicious and easy cheese fondue recipes, meat, vegetarian and seafood recipes, and, of course, tasty dessert recipes such as chocolate and caramel fondue. Enjoy the Best Fondue Tonight Enjoy the Best Fondue Tonight
Gwynnett St. Chef Justin Hilbert’s Walnut Soup -- New York Magazine In Season Recipe
“Kimy” chocolate and hazelnut tartlets
Creamy Custards That Put Pudding to Shame
culinary cliff dives « More Than Food culinary cliff dives « More Than Food Several years after the Velvet Revolution freed Slovakia from Russia’s perverse over-lording, the exit from the bus stop in Bratislava was lined with 4-5 makeshift food kiosks selling a variety of wares; shriveled potatoes, stray pieces of pork, homemade cheese (the kind that never melted) and bright red hot dogs whose flavor came from the fiery mustard slathered on them. At the end of the row sat an old and rotund woman next to an old and rotund cask, both without the mercy of umbrella or plastic lean-to. From the cask she scooped sauerkraut for her clientele into whatever vessel or slightly used bag they brought with them.
Boing Boing's Xeni Jardin explains how fast people can still enjoy slow food. When the economy took a nosedive, I did the same thing a lot of other Americans did: I looked at my household expenses and my lifestyle with newly frugal eyes, and began thinking about costs and personal priorities in new ways. That included food.Rethinking what I cook and eat post-econopocalypse meant simpler, slower food; a more local and traditional diet which, in fact, makes good sense in any economic weather. But I live an urban life. Better Living Through Homemade Yogurt | GOOD Better Living Through Homemade Yogurt | GOOD
Avocado Lemon Ice Cream
Avocado Ice Cream Recipe : Alton Brown