Have we reached peak tuna ?
Some may feel squeamish about eating it, but rabbit has a fan base that grows as cooks discover how good the meat tastes.
Momofuku snubbed in cookbook awards?
One of the world's best pastry chefs explains what drives him.
Serving guests’ tots at dinner parties.
Sues the pants off of IHOP.
Thank you all so much for participating and your wonderful entries. When we initially came up with our theme “jams and sweet preserves” for this month’s edition of Sugar High Friday (inaugurated by Jennifer, the Domestic Goddess)…
It was pretty clear form the get-go that last weekend would be all about making jams and preserves. Hosting this month’s edition of Sugar High Friday I ought to better come up with a decent contribution myself, shouldn’t I…
This is one of our culinary finds at the Naschmarkt in Vienna. Lacking in taste they unfortunately were quite a disappointment, despite the stand owner sweared (“…’til I die or poke a needle in my eye”), that they were ripe… Any clue, what these are?
Although blueberries are the perfect all-rounder and work great in muffins, pancakes or ice cream, my own memories are quite limited to eating them straight from wild bushes in the nearby forest – entailing the obligatory stained fingers and clothes, nicely packaged by a stern lecture from my mum.
A little annoyed by the constant rain, we headed back to the hotel and shortly after found ourselves in front of a PC screen checking our emails and could not believe what we were looking at – I wildly gestured Oliver to come over and tell me I’m not starting to see things… we’ve been selected by TIME.com as one of the 50 Coolest Websites (2006).
“Brotzeit”, a term we Bavarians quickly claim to be our own invention, translates to a small meal, that A) typically consists of down-to-earth Bavarian delicacies and B) preferably is eaten in a cozy Bavarian beer garden.
This month’s edition is taking place on Friday August 25th and is a good opportunity to preserve the taste of summer: It’s totally up to you, take your favorite fruits, preserve them, refine them, work with them, your creativity is the limit…
They Made History
- Bliss
This Is War
- 30 Seconds to Mars
Smokey Rolls Down Thunder Canyon
- Devendra Banhart
Field Guide to Candy: How To Identify...
- Anita Chu
Plates and Dishes
- Stephan Schacher
The Italian Farmer's Table
- Melissa Pellegrino
Ratio: The Simple Codes Behind the Cr...
- Michael Ruhlman
The Sweet Life in Paris: Delicious Ad...
- David Lebovitz
Jam It, Pickle It, Cure It: And Other...
- Karen Solomon
I Loved, I Lost, I Made Spaghetti
- Giulia Melucci
Cindy Pawlcyn's Appetizers
- Cindy Pawlcyn
Endangered Recipes: Too Good to Be Fo...
- Lari Robling
Takashi's Noodles
- Harris Salat
Field Days: A Year of Farming, Eating...
- Jonah Raskin
Bite-Size Desserts: Creating Mini Swe...
- Carole Bloom CCP
Real Cajun: Rustic Home Cooking from ...
- Donald Link
West: The Cookbook
- Jim Tobler
Low & Slow: Mastering the Art of Barb...
- Colleen Rush
Alvaro's Mamma Toscana: The Authentic...
- Alvaro Maccioni
The Food & Cooking of Russia: Discove...
- Elena Makhonko
Bittersweet: Lessons from My Mother's...
- Matt McAllester
