Updates from Favorite Food Blogs

Candy Apple Red - [image: 90b]Today: *Because it’s Wednesday Because it’s December Because Christmas is coming Because I wore Spanx last night Because my body lost a lo...

read: i know how to cook - I have been drooling over this book from the second I laid eyes on it. I Know How To Cook is “the bible of traditional French home cooking” and this partic...

A Weekend Vacation in Paris, France - A little getaway in Paris, France to hang with best friends is the best kind of vacation one can get. I get spoiled especially when my friends come to me –...

Wordless Wednesday - Wordless WednesdayRecipe here...Technorati: Food | photo | kevin d weeks | seriously good | wordless wednesday

This Is George - He is an Australian chef and judge of the TV show Masterchef Australia. George is my project for December. As the month progresses I'll be sharing more about...

WINE BRAISED FENNEL WITH CHESTNUTS - Chestnuts are one of those seasonal foods that I always look forward to, I like to go out and collect them although this year I never got around to do it, ...

Chestnut Rice - A friend in Japan just sent me this recipe for chestnut rice (kuri gohan) and I cooked it tonight. Wow! So simple, but with such a play of delicate flavors. ...

South Beach Diet Phase One Recipes Round-Up for November 2009 - Kalyn's favorite phase one recipe from November 2009 isRoasted Brussels Sprouts with Pecans and GorgonzolaHard to believe that it's December, but there it ...

Thursday is "Help Grow A Farm" Day - Okay, I just made that up. But do you care about the future of local farming in the Boston area? If so, two communities could use your support: Lexington and...

Tuesday Dose of Cute (and Cold): December? - Yep. *Not quite frosty enough for you? Chill out with these:* 10/26/05: *Why We Cut Firewood* 11/10/05: *Where Sheep Sleep, Take Three (The Froste...

Smuckers PlateScapers Vanilla, reviewed - A few years ago, there was a dessert plate-garnishing craze in restaurants. Whipped cream, chocolate swirls, caramel shards, confectioners sugar and coulis...

Giveaway: The New Baking with Julia DVD - Boy, this was a long time coming, but here it is: The first Baking with Julia DVD - enfin, at last and hooray!  The Baking with Julia series, which aire...

December days - When it comes to the holidays, I go all out. Most of you who have gone through the holidays here on this blog know that about me. I can’t help but get caug...

A Canadian Specialty: Poutine - I found myself in Canada over the Thanksgiving holiday, so I decided to try the infamous Canadian dish of poutine. Basically, it’s French fries covered wit...

balsamic braised brussels with pancetta - Balsamic Braised Brussels with Pancetta Adapted from Sunday Suppers at Lucques The only major change I made to this recipe was that I adapted it to cook th...

Paris in HDR - I’ve spent an amazing week in Paris. Can’t wait to tell you more about it. Photos and stories at my food blog soon. Until then, here’s a view of my hotel ...

12 Days of Cookies: #1 Marlow & Sons Shortbread - Welcome, dear readers, to the first of 12 DAYS OF COOKIES! That is right, from today until December 12th, I will be bringing you a new post and a new cooki...

Niçoise Olive, saffron, dried cherry, olive oil - It's been a little over a year since my celiac diagnosis, and, generally, when I cook at home, I just avoid foods with gluten or foods that require me to fig...

Genie In A Bottle? Her Name Is Colatura. - When you live, breathe, eat and sleep food, it can sometimes be hard to muster excitement. This doesn’t mean I’ve grown weary of food and all it involves, ...

December 2009 Desktop Calendar - [image: December '09 Desktop Calendar] *At the beginning of every month in 2009, I am offering C&Z readers a new desktop calendar, i.e. a wallpaper to ap...

Menu for Hope 6: Call for Prizes! - [image: 6a00d83451bc0669e20120a6f07819970b-800wi.jpg] This year I've been tapped to be the European host for *Menu for Hope 6*, an annual event to rais...

Heirloom Beans & Seitan - A few weeks back Wayne and I spent three days visiting Palm Springs. The weather was hot (in a good way), and the weekend was set against the backdrop o...

Puff pastry (Recipe: puff pastry cups filled with sweet potato, apple and nuts) - If I hadn't watched Julia Child on television all those years ago, smearing the butter and folding and turning and folding and turning again, making it all...

Pigeony Goodness - *-Pigeons: carrying your messages and your meal all in one feathered package.*- Pigeons aren't exactly what we would call haute cuisine in the United Sta...

Food Blogger Connect 2009 - Remember high school exams? The hard work, the anxiety about failure, the vaguely hysterical laughter every time you called a friend to ask how their studyin...

A Warm Bowl of Autumn Udon - [image: IMG_9671] I don’t know about you guys, but after the holiday weekend of rich foods just experienced here in the States, I’m ready for something pla...

Clams Casino - Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why would I want to hide my precious clam under baked bre...

Fugu (puffer fish): Would you or wouldn't you? - [image: fugu1.jpg] (Note: Your responses to the question posed below may be translated for a Japanese blog! Read on…) Even though I’m Japanese, I do th...

Walk to the farm — Promenade à la ferme - On Sundays, we like to find a nice spot for a walk. A special one that allows us to appreciate the beauty of the season that is passing. Yesterday, this is...

Menu for Hope 6 - call for participation - Yes, it's that time of year again. We are now preparing for our annual Menu for Hope, this year it's Menu for Hope 6, or Menu for Hope VI, whichever you pr...

Ricotta Dumplings With Crispy Chorizo, Mushrooms and Sage - It’s less than a month away from Christmas and many of you are in the holiday mode with parties, work functions and thoughts of Christmas with family and ...

My First Steelhead - I’ve always read about steelhead trout, about how they were mystical, elusive forces of nature that, once you catch one, you will be forever addicted to th...

Thanksgiving Leftover Recipes: Turkey Pot Pie with Mashed Sweet Potato Topping - I bought a 23.5 pound turkey for Thanksgiving. There were four of us. As a result, it will be "Thanksgiving Leftovers Week" at Food Blogga's. I'm kicking t...

Sunday Gravy - The thing about Thanksgiving is that people have expectations. They expect some kind of squash soup, they expect turkey, of course, and stuffing and taters (...

The finish line - I made it. This is my 30th consecutive post in as many days. Back in 1999, a colleague of mine, Paul Festa, set out to do something I considered simultaneo...

Chocolate Pecan Pie - Last night I attended my first ever Thanksgiving dinner. Few days late, I know, but for various logistic reasons, our Tallinn-based American hosts, Rache...

I am not kidding around - Well. It’s hard to know where to start. I’m tempted to jump right in, to say that you should hurry up and put a pot on the stove and make the pasta recipe ...

Matsutake Gohan Recipe - Matsutake gohan (松茸ご飯) or pine mushroom rice is a uniquely fragrant fall delicacy that embodies the essence of Japanese cuisine. It’s simplicity belies the...

Same Blog! New LOOK! - Faithful readers, cooks, strangers, welcome to the new design! I wanted Donna’s photography to stand out so we toned down all the color (above, I was dicin...

Fruity Pomegranate Salad with Savory Soy Vinaigrette - I have my little red seasonal joys, those tiny flavorful things that are plentiful this time of year—-pomegranate arils! These juicy, tangy, sour, swee...

Smoked sardines in olive oil - I´m preparing a big post about empanada gallega, which has been something of an obsession lately. While I write it up, you can check out Pille´s version, ...

Clementine Sassafras Ice Cream - This recipe was inspired by Wildman Steve Brill, who has a foraged, vegan version in his Wild Vegetarian Cookbook. The Wildman uses cashews for their cream...

The High Line, New York City - The High Line is a park, is nerdy, is hip, is a railroad bed, is a new perspective of lower Manhattan, and the Hudson River too, is art, is life, is the sky ...

Jimmy Talks wine snobs, extreme beer. - I heard something interesting the other day on Wait, Wait…Don’t Tell Me!: people are incapable of identifying more than four flavor components at a time. A...

Turkey Leftovers Recipes - [image: Thanksgiving turkey] If you ask me, the second best thing about Thanksgiving is not the dinner itself, but the leftovers. I like turkey a lot, espec...

Happy Thanksgiving -

Cooking with the guys: Part Two - Homemade Coffee Liqueur - If you invest 5 minutes in its preparation and are patient enough to then let it sit at least for one week on your kitchen shelf, you will be rewarded with...

What We're Thankful For - Being abroad is hard on Thanksgiving, probably harder than on any other holiday. After all, here in Germany it's just another Thursday full of work and err...

Truffle Turkey from Gordon Ramsay - For your viewing pleasure, Gordon Ramsay's take on turkey. Happy Thanksgiving, everyone!

Pumpkin Scones with Maple Nutmeg Icing - Warm pumpkin scones drizzled with maple nutmeg icing Take a deep breath. Stop. Sit. I understand. I get it. And I know what you're craving. Because I'm cra...

Let’s Get Old Fashioned: Homemade Kettle Corn Recipe - I know that not many people make popcorn the old-fashioned way anymore, even Kettle Corn can be made in the microwave these days. But please, please give ...

SPICY PORK GOULASH - So I know I haven't posted in quite a while and with the 4th anniversary of this blog just around the corner (can you believe it?), I'd sort of wanted my ret...

Pimento cheese, hold the pimentos - I’m heading home in a couple of days, and since I won’t arrive to the farm until late Thursday morning, I’ve been trying to figure out dishes I can contrib...

Navagating to Nekeas in the Navarra - So just what is Nekeas anyway? A winery making excellent wines in the Navarra region of Spain. Although I’m home now, not continuing to share more of my amaz...

Thanksgiving Recipe: Vanilla & Pear Crumble Pie - On the subject of pie vs. crumble, I must admit that I’m torn. Sometimes, I like a good and messy crumble with plenty of oats and brown sugar. Other times,...

Sweet and Sour Rabbit - A few weeks ago, I had lunch with Mark DesLauriers from Artepicure and his wife Daniela. Mark is starting to teach cooking classes after retiring from a lon...

Turnip Ginger Soup with Greens & Ham - Thanksgiving soups are erring on the butternut squash side this season. I thought it might be nice to try something different... Ginger and turnips are magic...

Autumnal Farro Salad with Smokey Roasted Grapes, Walnuts & Mushrooms - [image: picture photograph image smokey farro salad 2009 copyright of sam breach http://becksposhnosh.blogspot.com/] Last weekend I threw a casual buffet su...

Rome Snaps - I’ve just come back from a week’s trip to Italy – a few days in Rome as well as a wonderful weekend in Amalfi. I will write about the special weekend ne...

pumpkin spice cupcakes with maple cream cheese frosting - Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly sugg...

Golden Dandelion Tempura Blooms - Love them or loathe them in your lawn, Spring announces the arrival of Dandelions. For me personally I love them, they are a super gift from our Mother Nat...

New Site: Mitch in the Kitchen - This update is long overdue. I've got a new blog called Mitch in the Kitchenand a new project called Milkmade. Check 'em out!

My favorite flavor: charred tomatoes - Every year of eating tomatoes (only three years now), I seem to learn something new about them. This summer I have a new obsession thanks to the cookbook S...

Is Salad Dressing the Perfect Sauce? - I've been thinking about salad a lot lately, which is strange, because how inspiring can a salad really be? The salads I grew up with were made of lettuce ...

Gift Guide: Stocking Stuffers Under $15 - Anti-Theft Lunch Bags: Do not let your friends suffer from the injustices of sandwich larceny! We've been fans of these green-splotched bags ever since we ...

Curious Cook in the New York Times: Distilling fresh flavors in the cold - In today's Curious Cook column in the New York Times, I write about a distillation method for concentrating aromas that keeps them especially fresh. Vacuum...

Cilantro Shrimp Tempura-Style - Here's another dish to consider as you plan your Christmas Eve Feast of the Seven Fishes, or any time you want a tasty bite to start a meal: lightly battered...

My week in California – Part Two - I hope everyone had a fantastic Thanksgiving, with lots of leftover turkey for sandwiches. I’ve been fighting with a nasty cold, so it was just luck that ...

The crunchiest-crackliest-chewiest-lightest-EASIEST bread you’ll ever bake. - King Arthur Flour. Water. SAF yeast. Salt. That’s all it takes to make the crackly-crusted, chewy, light-textured, DELICIOUS bread pictured above.

An Unusual Cake. - Well folks, I usually have a week’s worth of stories posted ahead, but these have now been all used up. I am rather busy and pre-occupied with non-bloggy s...

julia's leek and potato soup: potage parmentier - I was thumbing through *Mastering the Art of French Cooking, Vol. 1* this morning and got the surprise of my life. The *Potage Parmentier *I've been maki...

Comment Moderation Acting Up - Hi folks, till today, I was having trouble publishing/rejecting one particular comment. I get a message saying "Error performing your request" - bx-405yxs....

Giveaway: The New Baking with Julia DVD - Boy, this was a long time coming, but here it is: The first Baking with Julia DVD - enfin, at last and hooray!  The Baking with Julia series, which aire...

Chocolate Ginger Crinkle Cookies - Maybe we should hold a contest to name these cookies, for there’s no deciding. Gingerbread Cookies with Chocolate? Chocolate Spice Cookies? Chocolate Chip ...

Dim Sum: Foong Jow (Chicken Feet) - Ocean City - Seattle, WA - 11/29/2009 Name: Foong Jow Primary Ingredient(s): Chicken Feet Type of Dish: Meat Method of Preparation: Steamed If there is one...

Free, Whole, Foods - The free samples -- cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth -- make shopping for groceries a lot more fun than...

fatias de maçã com frogurt de leite de cabra - [image: apple_slices_1S.jpg] Assim que comecei a sentir os primeiros ventos friorentos do outono e percebi a discreta, porém determinante, aparição das m...

World AIDS Day 2009, and a Tribute to Celestine - Today is World AIDS Day. Over 2 million people died of AIDS last year. And about 34 million people live with HIV, 2.1 million of them children under the ag...

Food as performance sport - Iron stomachs: True/Slant Matthew Greenberg takes on the Food Network again, exploring — with the help of media experts — "why food TV is more and more abo...

Small Play Kitchens Roundup - A friend and apartment dweller recently asked us for small play kitchen suggestions for her daughter's Christmas present. We tried talking her into some...

Liver, fatty blood line, kama and more - Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji. All of these methods work great with any othe...

Sweet Potato, Yogurt and Hazelnut Cakes - Our little M. turns two weeks old today and our lives have forever changed. We have been spending a lot of time inside, nesting, enjoying the quiet time ...

New York Monday - In the morning, this food cart, called Little Persian Cafe, serves breakfast like tea, coffee, doughnuts, bagels, etc… At lunchtime, they serve halal f...

Lemon Tarte á la Marco Piere White - I know I know.....I just posted my lemon tarte 2 weeks ago, but I just had to share this recipe from the master Marco Pierre White who I think is the best ...

Carrot Salad with Pomegranate ♥ - Today's salad recipe: A quick and colorful salad, grated carrot tossed in a light vinaigrette with pomegranate seeds. Low carb. Weight Watchers 1 point. Ve...

Curry Turkey Salad - [image: Curry Turkey Salad] Once again, we overdid it. I think no matter how many people actually end up coming for Thanksgiving dinner, we still make eno...

Crackling Crust for Marmelade and Cheese - Crackling crust another way used to form a rustic tart baked on paper and filled with a jar of very old plum jam I couldn't bear to throw away. I seasoned...

Feria de Artesanías (Artisans' Fair), November 2009, Pátzcuaro, Michoacán - Esferas de barro y su platón (clay spheres and their platter) from Zinapécuaro, Michoacán. Feria de Artesanía, Pátzcuaro 2009. Carved wooden molinillos (choc...

Getting an engineering degree in the Peace Corps - The annual report from Michigan Technological University's (MTU) Mechanical Engineering-Engineering Mechanics (ME-EM) department ended up on my desk the ...

Daring Bakers: Cannoli with Gianduja Cream and Lemon Goat Cheese Cream - “Sorry we’re not baking this month...” was the very first line I read as I opened up the Daring Kitchen forum earlier this month to see what the Daring B...

What We're Thankful For - Being abroad is hard on Thanksgiving, probably harder than on any other holiday. After all, here in Germany it's just another Thursday full of work and err...

gluten-free gravy - Of all the questions I have received about Thanksgiving this week, the number one topic — by far — has been gluten-free gravy.People, it is easier than it se...

Happy Thanksgiving - Hello! I tried to submit this to the NYTimes Op-Ed pages, but they had too many damn Thanksgiving opinions, so here it is, on my humble blog…. Four years ...

Orange Cake: a sweet with a past - I found the recipe for this cake in a 1954 “Better Homes and Gardens”. I made it for Tina’s Halloween party and it was very appreciated. I could have eaten...

Handpicked Links December 2009 - Vegetarian Health - going vegetarian is undergoing an understandable resurgence in popularity at the moment with people ditching meat for environmental, heal...

The Gallbladder is Gone, Gone, Gone! - I am home, with three kitties curled up in bed next to me, and am feeling really pretty good. The percoset has kept the pain at bay, (though it is doing di...

SLW Photo Remake November: Simple Contrasts - The Donna Hay website has some beautifully simple shots to represent each of their seasonal menus. I love the look of the shot for fall. A simple potato sh...

Vinegar Is Coming For Your Children! - An article in the San Francisco Chronicle says, "Eating just one tablespoon a day of some vinegars can raise a young child's lead level by more than 30 p...

The One - [image: IMG_2960] Have you ever had a perfect food moment, when everything is just flawless: the food, the moment, the place and the people you're sharing ...

Turk's Turban Pumpkins - These pumpkins are so oddly beautiful I just had to share. My friend Christa picked them up at Farmer John's pumpkin patch in Half Moon Bay, about 30 t...

Speckled Trout In Parchment With Basil, Cilantro And Lime - [image: 3992927766_f6f9466e16] Last weekend, my dad was in town for a visit. About an hour after his plane touched down, and on the recommendation of sev...

Moms' Idea Factory - Well, I've finally admitted what's been obvious to some of you for a while now. Having 2 babies in 17 months has cramped my former style to such a degree tha...

Cafe Fledermaus at the Neue Gallerie - [image: An Afternoon at the Neue Gallerie and Cafe Sabarsky] When I started this blog, it was a toss-up between focusing on food or books--I read nearly as...

Things To Do With Buttermilk - So, I’m on this buttermilk kick. It’s partly because I’m an acidity fiend for whom 4.5 is the pH sweet spot, and partly because I am attracted to compound ...

Hi friends--You're Missing Out! - Update your feeds, change your bookmarks! Come join us at the newer, awesomer Pithy and Cleaver! We've got Thai crab salad! And Fire and Spice nut mix! Sun...

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

oops: this site has moved! - Technological dinosaur that I am, I didn’t realize that the RSS didn’t automatically transfer when this site moved to www.foodpolitics.com. Please come vi...

Rice and Pineapple Salad - We recently replaced our 17 year-old Ducane grill (which Drake had rebuilt twice) with a beautiful new Weber S-450. We had been sans grill for a few months a...