Updates from Favorite Food Blogs

Noodle soups - Yes, Scottish weather is back to normal, which is to say, cold. Which is to say, soup. Remember that chicken I wrote about, that I poach with no particula...

Papardelle with goat's cheese, beetroot, rocket & pine nuts - So you think you got it bad? Stressful job; nagging spouse; unruly kids; aches and pains; a ridiculous mortgage; and a soul-destroying commute? Well, here's ...

Mini Citrus Poppy Seed Muffins - Mini muffins always seem like slightly more fun to bake than regular muffins. This is mostly because these bite-sized baked goods are so cute, but it is al...

Chicken & Dumplings – Stewed Chicken with Thyme Crème Fraiche "Dumplins" - I’m calling this chicken and “dumplings” for search engine purposes, but these came out so well that internally we going with chicken and “dumplins.” Tha...

Surprise! Dinner at The French Laundry - The wines we drank [note: each individual was poured wine based on what we were eating, so we didn't all drink all of these bottles; also, forgive any spel...

roasted asparagus - Sometimes the simplest thing is the best answer. The other day I was searching through the fridge, contemplating what to make for lunch. I looked past thes...

Cornmeal Ham & Cheese Waffles - Hope you all had a good weekend, especially those of us who got a long one. We’re shifting into warm weather here in Seattle, you can feel the season of st...

rhubarb snacking cake - Rhubarb Snacking Cake This cake was inspired by one I saw in Martha Stewart Living this month, but I changed a lot. Instead of making it in two 9-inch squa...

Where the Wild Things Are - Much of this glorious Memorial Day weekend was spent outside: eating ribs on the porch, sleeping in tents in the backyard, and catching frogs at Great Meadow...

Pinterest, or why I won't be meeting my deadlines ... - I did my best to resist Pinterest. Truly. Like all of you, I've got too much on my plate and I'm always playing a type of triage game with time and proje...

Bison Tacos with Avocado & Radish - [image: bison tacos] American bison are an important part of the prairie ecosystem and after a decline almost to extinction around the end of the 19th cen...

Versatile Beans {Recipe: Steak and Bean Fajitas} - I’m going on another year as a brand ambassador with the team from Bush’s Beans. We have always really loved Bush’s Beans around here, but I always felt a ...

Looking for Mr. Brown - I've been spending long days by myself, combing the piney woods of the High Sierra, looking for Mr. Brown, the spring porcini mushroom. I am happy to say I...

Recipe for melon with lime, peanut and mint topping - [image: Melon-with-lime-peanut-and-mint-topping] Cantaloupe, casaba, crenshaw, canary: I adore melon, and not just the orange-fleshed ones. Squirt some f...

Why It’s Ethical to Eat Meat - Several weeks ago, New York Times columnist Ariel Kaminer created a contest asking people to argue that eating meat is an ethical decision. Kaminer was ple...

Pasta Carbonara - I can’t eat, think about, dream about, or even remotely consider Pasta Carbonara without thinking of Heartburn, the Meryl Streep/Jack Nicholson movie from ...

Divine Shrimp Boukies (Bites) - The darling of my last Greek Supper Club had to be these canapes with shrimp butter, poached shrimp and caviar on top. To ensure that these didn’t get gob...

A Donation Refused: Roasted Marrow Bones - *-Is there anything so lust-worthy that kind of looks like a booger? I doubt it.-* *Men Who Have Sex with Men* Men who have had sex with other men within...

Beat the boredom - Cold Carrot, Rosemary and Lemon Soup With Pancetta Topping - This is a busy week, lots of things to do before we leave for two weeks in Sweden on Sunday and I live by my daily lists, ticking off all the things that ...

Chia Cereal with Cardamom, Blueberries, and Walnuts - Made with three well-known superfoods, this is truly a breakfast of champions. Blueberries and walnuts are household superfood favorites, but recently, les...

Surprise Vaca – Decoded! - Bonjour from France!! I’ve been galavanting around France with my parents and sister for the last week on our surprise vacation!! Clearly I was WAY off on ...

Recipe for Chicken and Avocado Salad with Lime and Cilantro - [image: Chicken and Avocado Salad with Lime and Cilantro] I thought this Chicken and Avocado Salad with Lime and Cilantro had a perfect combination of fla...

Party Food Corn Relish Black Beans - Corn relish and black beans are delicious party food. It is actually a vegetarian entree, so that is why vegans adore this. You can use this black bean rel...

The Bread Knife - A good bread knife is an essential element in any kitchen.

Beetroot borani recipe (borani chogondar) - [image: Peedi-borani / Beetroot borani / Beet borani] Any regular reader of Nami-Nami has noticed the *respectable number of beetroot recipes* on this blog...

Printable cards for communicating dietary restrictions in Japan - If you have any dietary restrictions, communicating them clearly can be an issue, especially when you don’t speak the language. Here are a selection of p...

cornmeal ricotta pancakes with strawberry rhubarb compote - Yesterday taught us an important lesson – when planning a special meal over Memorial Day weekend, reserve it in advance. We were going to kick off our summ...

Fizzy Blueberry Meyer Lemonade - I’m a berry boy. I love my berries. Unfortunately, Southern California doesn’t so much, or at least so I thought. Strawberries being the huge exception (...

Sunday Dose of Cute: Attention Farmgirl Fare Readers Using Internet Explorer - [image: Daphne braying - FarmgirlFare.com] *Please come back!* *Hi! Are you having trouble opening Farmgirl Fare?* Thanks to all of you who have alerted me...

Best Meatloaf - It’s not your grandma’s meatloaf, it’s better… there, I said it! I know, some of you are thinking “them’s fightin’ words” and hitting unsubscribe right now...

Green Thumb Sunday: Thistle - Gardeners, plant and nature lovers can join in Green Thumb Sunday every week. Visit As the Garden Grows for more information. Similar Posts:Green Thumb Sun...

Friday Cocktail Hour | Making Ice Cubes | A Summer Classic Gin and Tonic - We have been talking about how to stock your home bar, on and off, for the past couple months. With summer around the corner and icy beverages on all of o...

Life is Like a Bundt Cake Pan - Life is like a Bundt cake pan. You can either focus on the big hole in the middle or appreciate the light, fluffy cake it holds. That’s a bit of unexpected...

Taking it Bird by Bird - "Bird by bird" is something writers say to other writers.

Fire Up Your Imagination by Grilling Unusual Foods - Chances are good that you'll be firing up your grill this Memorial Day weekend, you and 71% of Americans. Chances are also good you'll be grilling hot d...

Sprout Salad - A truck just pulled up in front of my house and dropped off a palette of flattened boxes. A tower, really. As tall as I am, and then some. I've spent a ...

Baby Artichokes, Preserved - On a recent sunny morning after three hours of clamming in Bodega Bay, I partook in a sampling of preserved foods with ten other folks. Sweet, funky, sour...

Gluten-Free Picnic Recipes - Karina's Faves - [image: Easy and beautiful grilled vegetables for gluten-free pasta salad.] *Easy, easy! Grilled veggies for gluten-free pasta salad.* The summer kick-off...

Chili Rubbed Salmon with Cilantro Avocado Salsa - A wonderful reader left a comment about my Copper River Salmon story and asked for a recipe. Well have I got one for you! This recipe is courtesy the Cali...

The Birth of Non-Alcoholic Ketchup - One of the first recipes for ketchup published in the United States called for "love apples"

Grilled Zucchini (and other summer squash) - How to cut zucchini is probably the last thing Michael Ruhlman intended to teach people with his Ruhlman's Twenty book (here is my review). Actually, it'...

Glen Grant Scotch and my Scotch Dad - Scott’s Scotch Corner: In my office I have two cabinets, one filled with single malt Scotch whiskys that I refere to as my everyday drinking scotches. The ...

Boucan Restaurant, St. Lucia - This post was from a recent trip to St. Lucia. I was sent by HighLine Foods to travel the island sampling and studying the seafood culture. I took my job v...

Kale Mabo Tofu - I hate those days, typically Mondays, when I wake up and can intuitively tell it’s going to take a lot of coffee and self-motivational reminders that the d...

The Bun and the Oven - Maxence and I are extraordinarily happy to announce that we are now the proud parents of *a little boy* named Milan, born in Paris a week ago. Everything...

Cezannes Tomatoes - Cooking To Combat Cancer - My dear friend Chris over at Melcotte has announced her annual Cooking To Combat Cancer event. Chris is a cancer survivor and has been hosting this event s...

My Dad’s Garden - One of the many things I love about being back in central California is that I’m near my family again. My grandparents are only 30 minutes away and it’s j...

Oh, Snap! - These beauties were paired with the rhubarb fool and make a most excellent spoon for scooping up the cream and jam. Brandy snaps are another popular Britis...

Graduation Time and Picking Crabs at L.P.Steamers in Baltimore - My sister Noel is an MFA. That's a Master of Fine Art for the uninitiated. Impressed? I am. This past weekend my family packed into MICA's auditorium and sur...

Crispy dogs with bacon-jalapeño dipping sauce - “How you feel about crispy dogs?” asked a friend from San Antonio. We were discussing regional variations of hot dogs, with my favorite being the bacon-wra...

It’s about a nutritious marbled cake recipe - [image: gluten free marbled cake recipe nutritious tartine gourmande] Baking a Marbled Cake I often find myself with an *idea* stuck in my head, unable t...

France: St Emilion, Day Trip from Bordeaux - Part of traveling with other people is knowing what would appeal to the masses [in this case, a mass of two]. I’ve seen so many pictures of St Emilion, an...

Scallion Pancakes Recipe - Makes 8 pieces; recipe can be easily doubled. Tweaked from Easy Chinese Recipes by BeeYinn Low, with permission from the author I’ve taken some liberties w...

Visiting Castel del Monte, Puglia - I’ve spent a lot of time in Puglia, but not as much time as I’d like exploring it. One day we decided to drive out and see the famous 13th-century Castel d...

Recipe: Frikeh, Feta, Cucumber and Cherry Salad - Frikeh, Feta, Cucumber and Cherry Salad by Scott Dolich, Chef/Owner Park Kitchen and The Bent Brick Ingredients 1 c. diced feta 3/4 c. chopped toasted haze...

Dinner with Friends - *Continue reading...*

You know me well - My manuscript is due on June 1.  Hello from the Cave - or, as I first typed, "Hell from the Cave," which has a nice slasher-movie ring to it.  Hi. For those...

Salad Sicilia - A crunchy, colorful addiction - And besides, you will never come to know how many of last week's dinner guest have asked for the recipe. BUT you must give this recipe a try. If your agend...

No-Bake Chocolate Biscuit Cake - No-bake chocolate biscuit cake is a staple in almost every Turkish mother’s repertoire. Turns out, we’ve all been eating like royalty! According to this ar...

Announcing My New Restaurant -- GANSO! - Tis clip from today's NY Times -- my new restaurant GANSO will be opening this summer in Downtown Brooklyn! (map) I'm teaming up with my pal Chef Rio Irie, w...

The Anna Tasca Lanza Cooking School - So, Sicily. As much as I loved Palermo, I have to say it paled in comparison to the the five days I spent with the most incredible group of bloggers at t...

The Fort Greene - Dave invented a cocktail. I remain not much of a drinker, but I like green drinks, so he concocted this one for me. Hooray! It tastes like being alive, and...

pastry chef roles, styles, challenges. part 1 - How many restaurants do you frequent per month? ___ What percentage of them have a chef? ___ What percentage of those that have chefs also have a pastry chef...

Gardening on Time and other thoughts - There are weekends which feel like they were wasted, or spent simply recharging the batteries. And there are weekends that are spent getting shit done. T...

Walking on Western Ave. - I'm happiest when I am organizing random projects. In the past few years, it was "Book Club," a group of friends who traveled from Bay Area bar to Bay Area b...

Athens Snaps - and Frozen Yoghurt with Greek Olive Oil - Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....

Fettucini Alfredo - From the Cafes of Rome According to my research, the original dish that came to be named fettucini Alfredo was called fettuccine al burro and consisted of ...

Sweet New Zealand and Blackcurrant Semifreddo - [image: Sweet New Zealand and Blackcurrant Semifreddo]I'm sneaking in one last post before 2012 arrives, one last entry into December - my month of hosting...

Curry night @ The Picnic Basket – a fundraising for Thai flood victims - It’s not easy to cook a hot meal in 5ft of floodwater. This Sunday November 13, my friends at the Picnic Basket, the Penny Ice Creamery and I will take the...

Hiatus - You know how when you play Tetris and the bricks don't line up and plonk into place like you need them to? They keep piling up and piling up and piling up --...

Thai-style Chicken Salad - Oh, hello there readers! I have been swept away by an adorable baby and I’m determined to spend every last second of my maternity leave cuddling and playin...

Distant inspiration - ©2010 Married ...with dinner - All rights reserved No reproduction permitted without prior consent ©2010 Married ...with dinner - All rights reserved No r...

Taste Test: Bottled Iced Tea - To narrow down the dizzying field, we stuck to the most common and popular option: lemon-flavored iced tea. We gathered up the nine most popular brands ava...

Strawberry Rhubarb Icebox Cake: now THAT’s stacked with flavor - Recipe: Strawberry Rhubarb Icebox Cake

Clotted Cream and Lavender Honey Panna Cotta with Prosecco Berries - “I feel old! Turning 44 is has not been good on me.” I looked at my dear friend and smiled. She did not look 44. Her face glowed and the skin was smooth wi...

rosemary focaccia with olives - Once the warm weather arrives, this is one of my go-to brunch, party, or dinner recipes - Nick Malgieri's soft, olive oil focaccia sprinkled with olives...

The simplicity of trifle - Sometimes a bit of custard with fruit and sponge cake is all it takes to make me happy. I am a trifle kind of girl, indeed. My freezer is full of *s...

Fusion Too Far? - I find discussion about ‘fusion’ cuisine, and ‘authenticity’ equally interesting and amusing. I may have told this story before (but over one thousand ei...

Best Kids Parties: Doctor My Party - [image: 2012docparty01_rect540] [image: 2012docparty01_square72][image: 2012docparty03_square72][image: 2012docparty02_square72][image: 2012docparty05_...

a arte de mendigar [comida] -

Actual Cafe’s Sal Bednarz Kickstarts a New Venture: Victory Burger - Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently...

New General Tso’s Chicken GrubKit! - I hope everyone had a great Memorial Day weekend! In addition to relaxing and enjoying the sun, over the weekend my friends at GrubKit and I launched a new...

Culinary Memoirs: What’s the Point? - They usually start by describing a kitchen from that vast desert common to all of us: memory. Filled with nostalgia, … Continue reading »

Beet me up: Six summery ways to enjoy the sweetest root vegetable - Here in California, our beet harvest is at its peak. Californians ought to make a beeline to their local farmers markets to enjoy the beet bounty before it...

Awesome Oatmeal Chocolate Chip Cookie - [image: Awesome Oatmeal Chocolate Chip Cookie] This recipe started as a request from my goddaughter Piper and her sister Alden. They noticed I didn't have...

New York Monday: Book Seller - It looks like business is slow and this book seller seems to be taking a short nap before a potential buyer comes along. I took this photo in early April....

Wheat, Flour, and Yeast: Basque Spanish Immigrants' Bakeries in Mexico City - Pan Segura, Legítimo Estilo Jalisco (Bread Segura, Real Jalisco Style) is almost literally a hole in the wall on Calle 16 de septiembre in Mexico City's Cent...

around the table. - The other night, someone I have been wanting to meet for years came over for dinner. Andrew Hyde is a vagabond traveler, master designer, enlightened laugh...

Could rare earth elements prevent sharks from becoming even rarer? - Schematic of a longline operation from U.S. patent application 2009/0038205 A1 by Eric Matthew Stroud. *(view on Google Patents)* For a shark, a supremely ...

Rhubarb Curd ♥ - [image: Rhubarb Curd in a Greek Yogurt Parfait with Rhubarb Curd & Brown Sugar Lemon Curd] Today's fun and easy rhubarb recipe: A take-off on lemon curd, no...

Stag in a Ragoo - When I cleaned out my freezer today, I found one last package of venison--freezer-burned, and before my husband could find out, I also withdrew a package ...

The American Beer Revival - Yes, another Vimeo video. However, this is a test, as I’m trying to see how to connect such a video to a spotlight position. There is an additional bonus h...

Back into the garden - Digging up a long-neglected corner of my San Francisco garden a few weeks ago, I came across what look like the skeleton bulbs of garlic or some other lily r...

A quick review of “A girl and her pig” by April Bloomfield and JJ Goode - I’ve neglected to do book reviews here in the past due to some crazy ethos I had on focusing—for the most part—only on offal related news and/or content. ...

The Anna Tasca Lanza Cooking School - So, Sicily. As much as I loved Palermo, I have to say it paled in comparison to the the five days I spent with the most incredible group of bloggers at t...

A Paupered Chef Update - [image: nick and blake] As many of you have noticed, it's been quite a while since we posted on the site. For that—and mostly for the lack of any news—we...

This feed has moved and will be deleted soon. Please update your subscription now. - The publisher is using a new address for their RSS feed. Please update your feed reader to use this new URL: *http://www.stephencooks.com/newfeed.xml*

Figs, ricotta and truffle honey on toast - I’ve travelled just enough to know that here in the UK we don’t get sent the best fruit. I’m not blaming anyone – if you have the sun it’s reasonble that y...

Teaching Photography Online - It’s hard to believe that it’s the last week of the online food photography and styling for bloggers workshop that started in early January! It’s been a gr...

Thanksgiving 2011!! - Every now and then, life goes crazy, right? That’s where Shiv and I have both been for a couple months now. I’ve barely had time to put my dinner order in ...

Thrashing about - Someone has hacked the site. Technicians are working on it right now, so I hope it will be ready for new articles soon. I hope you didn’t receive any mass...

Hyderabadi Bagara Baigan: Eggplant Curry In a Peanut Sauce - In my last post, I described my general love of all things eggplant and gave a recipe for a Chinese way of cooking them. In my litany of international ways...

Do Wine Blogs Matter? - I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market. I had hoped to make that announcement the new post on...

We're blushing - Contigo received a lot of great press today. We open for business tomorrow.