Millet Polenta With Tomato Sauce, Eggplant and Chickpeas
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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. Sauce Soubise
Soubise - Recipes - The New York Times
Enjoy the Best Fondue Tonight
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Creamy Custards That Put Pudding to Shame Andrew Scrivani for The New York Times This tapioca pudding is baked, and its topping of Demerara sugar and cinnamon is quickly singed under the broiler, creating a crunchy brûlée. “Chocolate !” I gushed. He shook his head and replied sharply: “This is not pudding.
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. Better Living Through Homemade Yogurt | GOOD
Avocado Lemon Ice Cream
Avocado Ice Cream Recipe : Alton Brown Ingredients 12 ounces avocado meat, approximately 3 small to medium 1 tablespoon freshly squeezed lemon juice 1 1/2 cups whole milk 1/2 cup sugar 1 cup heavy cream Directions Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine.