Birthday celebration - *Portland, July 12—* TODAY IS MY FATHER'S 98th birthday (he's been dead 35 years now), and tomorrow is Rosie's sixteenth. We gathered at Rosie's, with her b...

Indian Tacos - Ingredients:for the taco meat1 lb ground bison1 onion, diced3 cloves garlic, minced15 oz pinto beans, drained10 oz canned diced tomato with green chile4 oz c...

Dark soy sauce (Recipe: shrimp teriyaki) - One of my favorite Asian pantry ingredients, in a post updated from the archives, with new recipe, photos and links. Yoda, the wise jedi master who seemed ...

Sour Cherry Financier - [image: DSC_0882] Don't you wish you could just reach in and grab one of these? I stayed up late ogling them the first time I made them. And when I brought...

It's all there - Well. That took a little longer than I expected. Thank you for hanging in there, and even more, for being so understanding. I missed you all, and I missed ...

Getting Festive with Bonfires - Argh! How did it get to be half way through July already?! More than half the year gone… and oh bugger, if I’m only now getting my act together to share wi...

Hungry Monkey - Feeding a baby is always an adventure. There's so much information out there, most of it negative. People are happy to tell you what not to feed them or to...

What’s the beef with this Wellington? -

Eat-a-Pie-a-Day: Mixed Berry Pie with Ginger, Orange, and Almond Streusel - [image: Mixed Berry Pie with Ginger, Orange and Almond Streusel] [image: Mixed Berry Pie with Ginger Orange and Almond Streusel] Thanks to Alex for sen...

Photo du Jour - Imprimerie - One of my favorite old shop signs on a rue pietonne* in the center of Narbonne. *pedestrian street

Limited Edition Snickers Fudge - Name: Limited Edition Snickers Fudge Brand: Mars Place Purchased: sample from All Candy Expo Price: $.85 retail Size: 1.78 ounces Calories per ounce: 140 T...

it’s crazy wonderful out there - Recipe: cindy’s molasses cookies I have amazing welts developing on my knuckles and fingers. Those blasted mosquitoes were so desperate, they tried to suck...

Italy strike against DDL Alfano- SPEAK OUT - It will be the first strike of bloggers ever. On July 14, 2009, Italian bloggers will muzzle themselves in the Web as well as in Piazza Navona in Rome, at...

Chefs vs City - [ August 7, 2009; 10:00 pm to 11:00 pm. ] I have been getting asked alot of questions recently about Chefs vs City, I cant answer most of them since it won...

Bastille Day -

It’s Hard Being a Chicken - I have just taken a pair of heavy duty scissors and cut open a chicken. Right down its little back. I am horrified and pleased in equal measure, so I tho...

Awesome Shit That I Want Monday - Just so you know, I’ll be spending this evening at a wine bar in lower Manhattan listening to Aimee Mann perform. And thank god it’s at a wine bar, because...

Lemon Meringue Roulade - Meringues are usually a light, crunchy and fairly delicate. It’s hard to believe that they can be rolled up into a roulade shape, just like a sponge cake c...

Farmers, got extra or ugly fruits/veg? - “Maybe they don’t know what a peach is”: Information about California’s Farm to Family program, encouraging California’s growers and packers to help reduc...

"Green" blogging - It's my new environmentally-friendly term for recycling content that's been on the blog before. Like it? I knew you would! *What does it have to do with...

'Just the … Hearing Today Is a Huge Step Forward' - That's what a Pew Environment Group said about the Obama administration's attempt to ban antibiotic use in healthy animals, and I agree.

Reviews of reviews: The Week of July 6th, 2009 - Tuesday, in Le Fooding, Anna Polonsky reviewed the tapas-sangria place Rosalito, in the 10th. Wednesday Paris Update published Richard Hesse’s review of Aux ...

So FugTorious - Let's not pretend we're not all thinking the same thing, here: [Photo: PacificCoastNewsOnline.com]All together now: "I just hope she bought something else ...

Gooseberries! - Look at these beautiful berries from my friend’s garden (in central/western, MA). These are a pink /ruby colored variety and are sweet, not to mention gor...

OMG U FAIL SO HARD - OMG U FAIL SO HARD - FAIL Blog strikes back at Guinness World Records' legal notice

Thyme Flower Ice Cream - glace aux fleurs de thym - There is something magical about herb flowers. Don't you agree? They are like a softer, more feminine, and altogether prettier version of the herbs themsel...

A Celebrated Chef on Celebrity Chefdom - Grant Achatz explores the expectations that are placed upon famous chefs.

The Making of Michael White's Fusilli at Marea - Chef Michael White freely admits that you would never find a dish like his fusilli with baby octopus and bone marrow on his Marea menu, in Italy. But since...

Fashions-Addict.com - A big *merci* to *Anne Corrons* of *Mes Vitrines Paris * For kindly writing about ParisBreakfast on Fashions-Addict.com How is your French? You will not be t...

July Is Escapes Month - Happy July! Yes, we know that it's almost halfway through the month already, but due to our own personal getaways, we're just now really gearing up for o...

Festivities, Military and Otherwise, on France's Big Day - Bastille Day, the French holiday commemorating the storming of the Bastille in 1789 and celebrated all over the world tomorrow, will of course be most inte...

best birthday cake - Some people find out they’re going to be parents and — you know, after the whole “yay babies!” cheer has simmered down a bit — freak out because they haven...

Where Tokyo Grabs a Coffee … that doesn’t come with a pull tab - Despite Japan’s public reputation for drinking coffee from cans spat out of vending machines, yesterday’s New York Times‘ Travel section listed a few notab...

Is The Cheesecake Factory Gross? - By Ezra Klein A week or so ago, the food writer Michael Ruhlman mocked Kelly Alexander for praising The Cheesecake Factory on NPR. In response, Alexander l...

Good Canine Eats for Camp Road Tripping - *Please welcome our guest contributors, Dante and Sierra. Our food fixated Rhodesian Ridgeback and mischievous white Boxer have requested to share their ...

A tango between whiskey and foxtrot - Here’s an idea for a reality show: Top Republican. Miscreants compete to see which one can cook his/her own goose most outlandishly. Winner’s mistress gets...

Best Korean Fried Chicken Recipe (Yangnyeom Dak) - Some people comically call Korean fried chicken “the other KFC” but Colonel Sanders would not recognize these super crispy pieces of deep fried wonders coate...

Where To Eat in Barcelona? - Eager readers, the time has come. A.G. Loyalists will remember my post from December where I announced, rather deliriously, that I'd just scored a reservatio...

Red wine powder, fraud, art exhibit, Lance – sipped and spit - SIPPED: Desperation! The Swiss water purification company, Katadyn, has a wine-like product for non-discriminating, thirsty trekkers. They market a red win...

Fall Flights to Europe on Air France - From cheapflights: If you’re thinking ahead to fall vacations, Air France has a deal for you. Book flights to Europe from Aug. 31 to Oct. 24, 2009, for as ...

Beer Reviews: Urbock 23° - This Austrian beer falls under the doppelbock category, although it seems a tad light in coloring for me to fully believe that. I was going to use this rev...

Breakfast Inspiration - Leftover Rebosero beans with a perfectly poached egg on top. I've been asked how my poached eggs come out so round and I have to say it's because they're so ...

Quinoa Cakes With A Farmer's Market Riot - Recipe - On the way home from the farmer's market, Sarina and I joked that I wouldn't be able to resist playing with the molecular gastronomy toys, turning the zucc...

Beauty is Only Skin Deep - If you think animated characters today set an unrealistic standard of beauty for your kids, then you're in luck! Today's cakes will show you some great way...

Reviewing dirty restaurants - One of The Chronicle's food writers recently received an email from a concerned reader, and copied me. The reader raised a point worth addressing: I recent...

On the Street......Paris in Bloom -

the great Miss Lewis - Bailey Barash of Barash Productions emailed me a video link to a 21 minute video on Edna Lewis. Maybe it was because I had spent...

the books in my dining room - From top to bottom: Small Giants: Companies That Choose to Be Great Instead of Big by Bo Burlingham. I got this one at the Small and Special Conference, bo...

Bouquet - .flickr-photo { border: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; mar...

Tarte au Ganache Cassis - The CSA panier that I get usually contains about 5 types of vegetables and 1 fruit every week. And every week there is at least one surprise, which is one...

From the garden right now - These are the very flowers that appear fried in yesterday’s post. Ivano rang my door bell and offered me these. I instantly added some of them to my Asian ...

Spicy, Citrusy Black Beans - [image: Spicy, Citrusy Black Beans] I do believe these are the best black beans I've ever eaten in my life. My friend Suzanne has been teaching me some of...

Magazine Mondays: Coconut Cupcakes! - I once wrote an ode to coconut on my blog because what’s not to love about coconut. Unbelievably, for every person that I know who loves coconut, I know on...

Comment faire des économies en cuisine, les 15 règles d’or : Episode 3. - Comment faire des économies en cuisine, les 15 règles d’or : Episode 3 Petit rappel Grâce à votre participation, j’ai pu dégager les 15 règles d’or pour fa...

SG Archive: Cheshire Quiche - Gang aft AgleyI got an urge for quiche last week and thought it was a great opportunity to take advantage of local suppliers. I had some local smoked bacon i...

Mind the Gap - Observant readers may have noticed one or two mentions that we have been tiling over the past week.This is because we are waiting the arrival some time this ...

Whole Foods asks for GMO-Free verification - Whole Foods is asking its private label suppliers to prove that they are GM-free through a new verification system. This seems like a really good idea. ...

Book Proposals that Don’t Deliver - Traca Savadogo of Seattle Tall Poppy sent me a Wall St. Journal story about business plans that don’t deliver, and wondered if I saw parallels to book prop...

roses milk red berries - The weather has not been kind to my roses this year. Constant rain has left them battered and mouldered. In between downpours, I've tried to salvage what I c...

Map of the Human Stomach. KCRW's Good Food Restaurant Map. - It's handy, dandy and delicious! KCRW's Good Food Show just put up a convenient restaurant map to many of the locally reviewed Southern California eateries...

“Hope you don’t mind the fat stinky egg I’m... - “Hope you don’t mind the fat stinky egg I’m about to lay on your carpet.” ...

Sunday Dose of Cute: Happy Birthday Evie! - It's the Big *One* for *Her, Too*! (And Only Two Days Late) Evie by the Fourth of July Front Yard *'Fireworks'* And Baby Evie on 7/26/08, age 16 Days, ...

Recipe Favorites: Chicken Salad with Basil and Parmesan - (Updated and added to Recipe Favorites July 2009) This slightly different twist on chicken salad is something you should make when you have lots of basil i...

Korean Style Tacos with Kogi BBQ Sauce - My parents live in Los Angeles and until just recently, so did my brother. About three times a year, I go back to LA to hang out with the family, get my In...

Pastilla - Pastilla, also spelled Bastilla is a savoury-sweet Moroccan meat pie made by filling a thin flaky pastry shell with a mixture of tender braised poultry, eg...

Raising a Toast, - To a lady on the Australian Coast [image: picture photograph image ALT 2009 copyright of sam breach http://becksposhnosh.blogspot.com/] Today, in an event...

REALLY, what was I thinking?... and a garden update - I'll be the first to admit that I went a little overboard with purple cabbage this year. I have 29 purple [...]

Spring Rolls with Fruit -

The Colonel’s Chicken Corn Chowder (Fancy KFC) by... - *The Colonel’s Chicken Corn Chowder (Fancy KFC)* by FancyFastFood Ingredients: - 1 KFC Original Recipe two-piece Breast & Wing Meal, with biscuit and ...

BBQ picnic in Catskills - I went to my friend’s cottage in the Catskill mountains, located in upstate New York, about 2 hours driving from New York City. There were about 20 guests...

The jams I ought to make - The best way to preserve foods is to take what you have in abundance, especially if it’s seemingly free. Buying lots of fruit to jam is just not as economi...

Sambal Asparagus Recipe - Sambal is core to many signature Malaysian recipes. In its most basic composition, sambal is a condiment or chili paste made with chilies and belacan (Mala...

Les diners de Gala - Bonjour!J'aime beaucoup les livres de cuisine et je me rends compteque je n'en parle pas souvent sur mon blog,je vais donc réparer cette erreur!Aujourd'hui j...

Indy Day - A great step towards independence is a good humored stomach.” - Seneca, Roman philosopher Buenos Aires – Growing up, 4th of July was always one of my favo...

Graham Beck Brut 2001 - and a toast to Barbara! - I'm sure I've had this rant before, but why is it that people constantly overlook New World sparkling wines as an affordable alternative to Champagne, especi...

The beauty of Rome - A few days ago, while sipping prosecco and eating figs, I was reminded of the beauty of Rome. We were with a group of friends, celebrating a happy moment an...

Strawberries with Amaretto cream and crushed meringues - [image: Strawberries with Amaretto whipped cream and crushed meringues / Maasikad vahukoore, amaretto ja beseeküpsistega] Another simple strawberry dessert...

Celebrate! - [image: Reach] There are times blogging is not about food, travels and the pursuit of all things sweet. It's about the people. How they come to have a spec...

Sunday Secrets - PostSecret is an ongoing community art project where people mail in their secrets anonymously on one side of a postcard. -----Email Message----- ...

The Eatsdropper is a pork-atarian - Is it just me, or are the stone fruit off the freaking hook this year? It is summer's greatest gift, and also one of it's greatest poignancies, as the seas...

Julie & Julia:The Movie - [image: Julie & Julia] Last week, thanks to Sony Pictures, I saw a special preview screening of Julie & Julia. The screenplay for the film was adapted from...

43. I can deal with that. - Woo-hoo! Break out the (cheap) champagne -- *méthode champenoise*. I just found out that *Polly-Vous Francais?* ranks #43 in all France-related blogs world...

KCBS Certified BBQ Judge - Meathenge Labs are one! - Yup, you heard it right. I spent over 5 hours today with Chilebrown and his wife Ms. Goofy in a classroom getting fully instructed while eating chicken, pork...

Tonka Bean Creme Caramel - In the summertime, us Greeks try and beat the heat any way possible. Days are spent at the beach, siestas in the middle of the afternoon and cooking when t...

Jook - [image: blogjook] French supermarkets are funny places. In my book, I touched upon that touchy subject, as well as a few others. But let's not get into...

Hot Pepper and Cool Watermelon Salsa: Great on Everything You Grill - Because so much of what I do involves creating new recipes, sometimes I forget that I've got a bunch of 'old' recipes that I should be making, not for work, ...

Eating Local (Zucchini Salad with Basil, Olives, and Almonds) - For the past two years I have eaten at Barbuto almost every week, excepting, of course, those times that I was away from New York. Just a quick walk up Was...

Minor fail: mechanized coconut grating - One of the comments on my post about coconut grating pointed to a Thai company that specializes in coconut grating equipment. One of their products is a ...

Cheesecake Factory: The Alexander Challenge - A visit to the Cheesecake Factory In Suburban Cleveland, or, How To Use a Fancy Pants Word Like "Insipid" Twice In a Two-Minute Video (insipid: 1. without fl...

Quinoa Muffins with Pecans + Dark Chocolate Chips - Not since my Quinoa Breakfast Cake recipe have I enjoyed a morning treat more. I am seriously digging these cute little quinoa beauties. I started out imag...

Portugal again - We´re spending a long weekend ambling around the beaches of the costa alentejana, where we were last spring. This time around it´s sunnier and hotter (th...

Almond Soba Noodles - I know many of you enjoy the otsu recipe from Super Natural Cooking - soba noodles, a fiesty dressing, some pan-fried tofu for good measure. Well, I did...

Lamb, akudjura, olive, eucalyptus veil - Last year at this time, I was learning how to break down a whole baby lamb and cook its various parts. So, when I got ready to make this dish, I was all, "pp...

Welcome to My New Digs! - Hey, there! Welcome to my new home on the web. Come on in, grab a cup of coffee and take a look around the new and improved Sticky, Gooey, Creamy, Chewy! ...

Stalking Wonder: Kids on Farms - [image: IMG_9839] I’ve written before about the Farm Tots program at South47 Farm, an organic farm just a stone’s throw from Seattle, across Lake Washingto...

thai beef salad - Over here at Sassy Radish kitchen we're in packing mode, finishing food we have and making do with what the pantry offers. Save the occasion dash for an herb...

A Slice of Cake - [Des fleurs, April 2009.] I was talking with a friend the other day as we’re wont to do, and somehow during the course of it we came up with a great idea: ...

How to season a molcajete - At the delightful bed and breakfast, known as the Red Tree House, that I stayed at on a recent trip to Mexico City, every morning I would see the owner’s a...

Aglaia Kremezi's Fried Potatoes with Yogurt Sauce - (A disclaimer: my camera is in the shop, after an unfortunate collision with a Berlin sidewalk. So I'm taking pictures with my iPhone. Patience.) Cooking for...

[Edible Idiom] Avoir/Prendre de la bouteille - [image: Bottles] *This is part of a series on French idiomatic expressions that relate to food and wine. Browse the list of idioms featured so far.* Thi...

Pheasant Escabeche - I’ve made a lot of escabeche in my time, and read scores of recipes from all over the world. This vinegary, bracing sauce make a perfect summer lunch or di...

how to make gravlax (a video) - It's salmon season around here. Wild Alaskan sockeye rests on beds of ice at the grocery store. We've been searing and grilling, making breakfast with leftov...

Can Anyone Write a Better Chocolate Book than Sophie Coe? - I met with one of the members of my thesis committee yesterday, and she told me that "you've done enough reading. It's clear. You don't have to do any more...

The Writing In The Margin - The other night, I made the Buttered Bean, Leek, and Cauliflower Salad from Fergus Henderson's *Beyond Nose to Tail*. Melissa and I ate it and noticed so...

Thoughts: Snickers Nougabot - Heading into All Candy Expo I had already been looking for the M&M’s Mars limited edition products from their cross-promotion with the new Transformers movie...

What Happened at the Hair Salon? - (asked by Roz from Chamonix) Hoozah! Here's hoping that your witty and incisive blog can help me (though perhaps 'ask a Frenchwoman' might have covered it ...

Cooking with Rainiers - At this time of year, you can usually find a big bag of Rainier cherries hiding in my kitchen. They rarely make it anywhere near a knife, a cherry pitter o...

I Prey for Help Gardening and This is What I Get - "Oh sweet holy Jesus! Fuck fuck fuck!" I leaped away from the tinted glass door of my work and, with speed of a Formula One race car, the fluidity (but not...

Shrimp, Avocado, and Mango Salad - I have been so busy cleaning out and packing up my mother's house I've barely had time for anything else. During the week it's work and the gym and miles o...

Private Cooking Lessons - Here's some info for those of you in the SF Bay Area interested in private cooking lessons with me! Bon Appétit!

A Tale of Two Cookies - [image: Coconut-Almond and Chocoate Chip Cinnamon Cookies] From left to right: Coconut-Almond and Chocolate Chip Cinnamon Cookies My due date is fast approa...

10 Great Things to Do (and Eat) on PEI - Okay, okay, so nothing will stump you guys. I don't know why I try. :) I was, of course, on Prince Edward Island, best known for being the smallest Canadia...

london bakeries & bakers gossip. - i have to share some fun tidbits with you. shhhh, they're secrets. tee hee. i used to work here, The Big Gun. the company was started in 1991 by the formidab...

5 Kitchen connection DVDs to win! - [image: brunch recipes lottery] Universal pictures was so nice to give us prices for a little game to help raise awareness on sarcoma, a rare form of canc...

SLW Photo Remake July - I knew at some point for these remakes, I’d resort to this. Remaking the 1974 Weight Watcher’s recipe card photos. How can you not love something called Ro...

Misadventures of French Barging -

The Big Reveal - How long ago was it that I blogged about needing a new website? Wait. How long ago was it that I blogged at ALL? Yeah. So. It's been a while. But that site I...

Lime mousse verrine — Verrine de mousse de citron vert - “Slow down! And breathe,” P. whispered when he noticed that I was starting to feel agitated. As if I had to do something. Or make something. It’s funny but...

My restaurant début at La Table de Claire - [image: La Table de Claire] I have often wondered what it might be like to cook in a restaurant, but until now had never been curious enough to actually tr...

So You Thought It Was Easy, Eh? - It's not often that I get an opportunity to give you a glimpse inside the world of the professional kitchen. I've yet to experience a Head Chef inviting me...

Apricot and Matcha Tiramisu - We’re in the middle of a heat wave, as if trying to make up for the disappointing last couple of summers – although I’m not complaining (except when I’m...

Raw Eggplant Salad ♥ - Today's unusual salad recipe: Small pieces of raw eggplant tossed with celery, olives and capers. Surprisingly pleasant! Vegan. Low carb. Weight Watchers 0...

Tapas - a contribution to WTSIM - A little later than anticipated, I finally got round to organising my tapas extravaganza, all in honour of Andrew's WTSIM event this month. And if you haven'...

Peach, Pineapple and Kiwi Sorbet Trio and Some Summer Songs - While it has been hot and muggy outside, my little one and I have been on a sorbet making spree these past few days. It all started as a way to distract h...

A wonderful night at the concert, in Manchester - Yes, surprising as it may sound, I just had a wonderful night in Manchester, and nothing to do with food. If anything, the food was the bad part of the adv...

End of One Line: Hot Appetizers - The executive chef pulls me into his office Friday before dinner service, tells me to get comfortable, and asks me to take off my hat. I'm sitting there star...

Slow Rise Pancakes - I thought I needed only one pancake recipe. Man was I wrong. Now, I’m not the plan-ahead type. It’s really a challenge for me to prep food for the followin...

Lyon, the Capital of Organ Meats. - Our first meal in Lyon was dinner in a bouchon which is their version of a bistro. Daniel et Denise was named the best bouchon of 2008 and on a Monday evenin...

Creativity Explored Dance Hall Fundraiser - Creativity Explored has done it again and pulled off an absolutely spectacular annual fundraiser. This year’s theme was, Dance Hall Party. I was informed t...

You are invited to a French Pig Roast Picnic- 4th of July. - French Summer. Sunny and hot. Haricots verts and Swiss chard from the potager for dinner greens. A dozen hens laying deep yellow-yolked eggs for deviled egg...

Seasonal dumplings - Marillenknödel - Marillenknödel - delicious dumplings filled with apricots, rolled in butter-roasted breadcrumbs. Probably the best that could happen to this fruit, at any ...

The Cumin Kick: Kohlrabi and Quinoa Salad - I have been on quite a cumin kick lately. In a post long ago, I referred to being (like a painter with his color "periods") in my "nutmeg period". I have d...

Taking a breather! - As some of you may have noticed, I haven't been blogging recently. I'm taking a bit of a break, the reason being my schnozz,specifically a...

Postcard: Le Temps des Cerises - The cherries were unexpectedly sweet. One of the neighbors in the village said that the tree produced sour cherries, and there I was plotting out all the gr...

It’s Always About The Balls… - Yeah, I know. I go, I come back, I go, I come back…. I am like a yo-yo on a very long and twisted string. I don’t think I had plannned for the breaknec...

We're Jamming... - You'd think, working in a place full of fruit, jam, and pastries, my first priority on my day off would not be making bread and jam. But it is! I could spe...

Stars - In Paris, horizons and perspectives were all defined by man. Infinity stops right at the other end of the street. Looking up uncovers a narrow stripe of gr...

Coneheads - Two people. Eight days in Italy. 39 gelato flavors sampled:LemonCoconutPistachioPralinePine NutRicottaCreamChocolateBacioNutellaVanilla and Nutella StripeVan...

Food, Life, Death & Being Iranian - Image courtesy of Peyman Meli It's self-evident why I'm writing this post today, I suppose. For two weeks, I have been watching, along with the rest of the w...

Welcome back and a Cookbook Givaway! - As a thank you to all those readers who've sent good wishes to us and also to anyone else who happens across this post, I'm giving away another great FREE ...

Support a fellow food-blogger - Hey all. I'm sure you know Sarah, of the Delicious Life. Well...she is in a contest to be the spokeswoman for a wine company and she needs your vote (and a...

There's no question who wears the pantalons in the Chirac famille - So Jacques Chirac, former French president and famed ladies man, has been finally busted by his long-suffering spouse, Bernadette. As widely publicised in ...

The roofs is on fire - Beginning tonight, the super value Mama Shelter hotel will begin hosting weekend BBQs up on the roof. Their €39 menu is a bit pricey (dinner for two will c...

A Book About Death - The End, by Matthew Rose American artist in Paris, Matthew Rose, writes, creates penetrating collages, and runs a first-rate printing press. Here with his ne...

"Grow a Farmer" Summer Soirée: Downtown Santa Cruz, June 24 - Click here to download and print the 1.1 MB PDF of this poster for your business window. Or your refrigerator! Wednesday, June 24, after the farmers market...

Breakfast @ Blue Bottle - Breakfast @ Blue Bottle, originally uploaded by Alaina B.. Quick trip to San Francisco included breakfast at Blue Bottle Sunday morning. I prefer my eggs a l...

Dead Chefs Society - De Les Prés d'Eugénie(Guérard's garden)"1,2,3... Soleil!" is a kids’ game : they’re all running around but need to freeze when the master of the game says “1...

Survivor - Welcome to the final blog and final episode of Bizarre Foods.* What a great choice for subject matter as well. Take one 240 pound, 47 year old, hypochondri...

Fête de la Musique - Every year on the summer solstice, the entire country of France is illuminated with music. Created in 1982, this celebration honors anyone and everyone with ...

Some Photos from Barcelona - Happy pills/ Football victory night in Barcelona/ blood sausage braised with squash

I Speak! - I did an interview with Marla Camp, the publisher of Edible Austin, on Heritage internet radio this morning with Emily Olson from Foodzie and Jeffrey Lorie...

Curious Cook in the New York Times: American dry-cured hams, country and European-style - In Wednesday's Curious Cook column I write about the new wave of fine American hams, cured with salt and eaten uncooked, like Spanish jamón iberico and ser...

Cyprès de Climens - [image: climens2] *Cyprès de Climens et quelques bouteilles de château-climens, au château, devant un pressoir vertical.* **Les sauternes sont des vins ...

Nate and Sarah's Kitchen - [image: Nate and Sarah's Kitchen] Don't you just want a bite of that cupcake? This kitchen belongs to the friends whose 40th Birthday we were in San Francis...

Corn - It's been fun to see the consulting projects slowly shift toward more collaborative efforts; rather than my dictating every dish and menu change, the pastry ...

Moona Lisa: cooking with La Vache qui rit - Once, as a grad student and culinary dullard living on the tips I earned waiting tables at a Tex-Mex restaurant, I met a girl I really wanted to impress. We'...

Remember, visit www.mattbites.com for new stuff! - This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!

Pasta all'arrabbiata - By request of a reader, one of the most popular Southern Italian pasta sauces ever. Simple, affordable, healthy, delicious.

Seasonal Spotlight: Strawberry Recipes - [image: Seasonal Spotlight: Strawberry Recipes] It is the peak of strawberry season, and we're on the lookout for the most amazing strawberry recipes. We'...

For Anonymous, Who Misses Me Even Though I Continue to Suck - Sweet, sweet Anonymous, I know I suck. I know. Really I do. But you see since that last post my entire world has exploded into a clusterfuck of real estate...

Eureka! - Sometimes the only thing better than finding inspiration yourself, is seeing someone else overcome by it. From a distance, I've been watching a young cook I ...

Fortress of the Bear - Happy First Day of Spring! Today's the Vernal Equinox, Northern Hemispherically speaking, so naturally I can't stop thinking about this fertile season's sy...

The Ivy: an experiment in recession psychology - In these dark financial times there's a whiff of revolution in the air. Not a beard wearing, cigar smoking, army surplus whiff of revolution. A more consid...

The blogger formerly known as Le Blagueur? - Whoowee - it's been a while. How are things? As for me, I've been busy. Really busy - writing lots. But none of that, as you can see, has been for this lon...

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

A VISIT TO THE HAWAIIAN VANILLA COMPANY - You're planning a trip to *Hawaii's Big Island *and want to experience more than just the beaches, sun and surf. How about a visit to a working vanilla pla...

Galettes Bretonnes, golden butter cookies from Brittany - [image: galettesbretonnes1.jpg] When it comes to cookies, I like them rather plain and not overly sweet. This traditional cookie from the Bretagne (Britt...

Ice Creams - I really wanted to try making an ice cream in the style of Jeni's Ice Creamof Columbus, OH. Her flavors are fascinating, but even more interesting to me is ...

Potato Salad - Each family has those recipes that are at every gathering and you wouldn't think of gathering with out it being on the table. This is one of those recipe...

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