The Perfect Pantry
Halloween candy: like or dislike?
[image: Halloween candy! Photo from Phoenix New Times.] *Welcome to Like or Dislike, where you get to share how you really feel about ingredients from th...
Chocolate & Zucchini
November 2014 Desktop Calendar
At the beginning of every month in 2014, I am offering a new wallpaper to apply on the desktop of […] The post November 2014 Desktop Calendar appeared fi...
Cooking Korean food with Maangchi
Korean food photo: Ddaktoritang a la Joon made by coreano23!
instagram.com/joonhson The recipe for Spicy braised chicken (Dakbokkeumtang: 닭볶음탕 or Dakdoritang:닭도리탕) is here!
John Talbott's Paris
SF (Crazy Giants') Day 2: Zero Zero and Pim's Kin Khao; (1) You'll like it; (2) You no like..
OK, Preface: Today San Francisco was paralyzed with happiness at winning the World Series; downtown was blocked off, everyone wore orange and no one was mean...
Muy Easy Cascabel Chile Sauce
From the archives: This is one of the easiest salsas imaginable. It's nutty and has a very mild heat. I've been putting it in a squeeze bottle and smothering...
Brach’s Bridge Mix
Name: Bridge Mix Brand: Brach’s (Ferrara Candy Company) Place Purchased: Target (Eagle Rock) Price: $3..49 Size: 8.7 ounces Calories per ounce: 133 Type: C...
Ideas in Food
Add an Egg
After cooking up tons of pasta at Star Chefs, we headed over to Roberta's for dinner. I was unprepared for the chaos that is Roberta's, with its many nooks...
What's Cooking This Weekend? — Weekend of November 1-2, 2014
How To Make Homemade Candy Corn [image: Pin it button big] Happy weekend fellow cooks and treat-lovers. What's cooking this weekend? Candy corn? Mars...
How Sweet It Is
Creamy Tomato Soup Shooters with Grilled Cheese Sticks.
I’m having a scarf issue. It is scarf weather, after all. Scarf and soup weather, so this makes sense. You’ll see. I swear. It’s no secret that I’m a huge ...
Appetite by Penny De Los Santos
Felt the cold this am but pushed through it anyway. #NYC
Felt the cold this am but pushed through it anyway. #NYC via Tumblr http://ift.tt/1tImTYz
Love and Lemons
forbidden rice pumpkin salad
[image: IMG_2014_10_30_01394-2] Are you sugared out yet? Since I already posted my one and only candy idea, I wasn’t quite sure what to make for today. I wa...
The Pioneer Woman Cooks
The ABC’s of My Mom
Today is Halloween, which means it’s my mom’s birthday! I thought I’d take this opportunity to use the alphabet to mention her best traits. Are you ready...
Stir the Pots
When In Rome (Abbottega)
Recently I was invited to Abbottega for an evening celebrating the food and wines of Rome. Put together by Sara De Bellis (a native of...
Messy Nessy Chic
Welcome to Halloweentown, USA
“I think I saw the Head Witch of Salem in Trader Joe’s today,” I remember my mother saying. “She was wearing a pointy hat and cape in front of me at the ch...
This Week at Serious Eats World Headquarters
This week, we paid behind-the-scenes visits to restaurants and butcher shops, whipped up some Halloween recipes (including a massive, four-tier ice cream c...
Cookie and Kate
Barbecue Pineapple, Jalapeño and Feta Pizza
For what this pizza lacks in class, it makes up for in good taste. Wait, no, that doesn’t work. Let’s try again. This barbecue pizza is my… The post Barb...
Paris by Mouth
Dorie Greenspan Becomes America’s Sweetheart (again)
Dorie Greenspan’s long-awaited book about French comfort baking was released this week, and the culinary guru (who we’re proud to call a contributing edito...
Leftover Halloween Candy Bark
One of our trusty tactics for ridding the house of leftover Halloween candy—and yes, there is such a thing as leftover candy.
C'est moi qui l'ai fait !
Pain d’épices presque bio super moelleux de Thierry Mulhaupt
Pain d'épices C'est bien beau de regarder des émissions culinaires comme la nouvelle saison du Meilleur Pâtissier mais ça me donne envie de cuisiner moi ! ...
Where is Bryan?
Famous Haunts: A Walk in Père Lachaise
I’m not obsessed with cemeteries. In fact they creep me out. But stepping into the Père Lachaise cemetery is different. It’s like walking into some marve...
Coconut Quinoa Bowl
I'm looking at the photo I'm posting here, and realizing it looks like a good number of bowls I've posted in the past. But the photo doesn't tell the wh...
Salted and Styled
Tea Olive Donuts
Photography by Chia Chong Styling by Libbie Summers Recipe adapted from this guy What would we do without youtube videos…whether we speak the language or ...
Maple Syrup Roasted Delicata Squash and Brussels Sprouts
[image: Maple Syrup Roasted Delicata Squash and Brussels Sprouts] About a month before Thanksgiving, my parents and I start planning our holiday meals. To ...
Viet World Kitchen
Pork and Eggs Simmered with Coconut Juice (Thit Heo Kho Trung)
I cook for a lot of reasons. Among my motivations are career, hunger, family, friends, and curiosity. When Mike Hargis (winner of the banh mi selfie contest)...
How to draw hands in three easy steps
[image: How to draw hands in three easy steps] A tutorial from Master Cartoonistâ„¢ The Oatmeal View
Shirtless Ryan Gosling Cookies
Taking liberties with a recipe is one thing, taking liberties with a recipe name is another. When Dorie Greenspan first published the recipe for Pierre Her...
Hunter Angler Gardener Cook
Repetition, Flaws, Nuance
The process of coming up with recipes for this site isn't always an easy one. Working with wild ingredients is very different from using standardized, stor...
Happy Thursday! Here’s a handful of quick links to some sweets I created for People.com. Hope you enjoy! Boo Bark! Need a last minute treat for Halloween? ...
use real butter
waiting for ski season
Recipe: salmon rillettes This will have to be relatively quick, because I’m in a lot of pain thanks to that shoulder/neck problem that is aggravated when I...
Canal House Cooks Lunch
On this calm fall day (no snow or hurricanes this year!) we’re having baked white sweet potatoes, salted Irish butter, cracked pepper, and lots of chives...
squash toasts with ricotta and cider vinegar
Squash Toasts with Ricotta and Cider Vinegar Adapted from Jean-Georges Vongerichten’s ABC Kitchen, via NYTimes Cooking The original recipe uses the larger ...
Happy Anniversary, King Sihamoni
This week, the Cambodian people celebrate King Sihamoni’s 10th year on the throne. Ten years! I can’t believe so much time has passed. Here, I share a stor...
Paris Cocktails & Food Pairings: Pasdeloup
Pasdeloup 108, rue Amelot 75011 Paris All summer we were hearing about a handful of very promising openings to come. And, while we’re still waiting for mos...
Macaroni and Cheese Stuffed Pumpkin
It's that time of year again and I felt that now was a great time to re-post one of my favorite recipes from *Melt: The Art of Macaroni & Cheese*. Pumpkins...
David Lebovitz: Living the Sweet Life in Paris
Whole-Wheat Sunflower Seed Rye Bread
A simple whole grain bread that's packed with flavor & healthy sunflower seeds, and a touch of honey.
The Trail of Crumbs
This month we visited the Piedmont region of Italy to wander through the autumnal vineyards and get dizzy from local, intoxicating white truffles...
Lately tiny cheeses have been making me happy as an inexpensive and low commitment indulgence. My friend Leslie introduced me to the concept of tiny cheese...
Will Write For Food
Thug Kitchen Draws Fans and Ire
Paging through a new cookbook never fails to thrill me. So when I got a copy of Thug Kitchen as a gift while attending the Food Bloggers of Canada annual c...
Lost In Cheeseland
Crèpes au Froment recipe by Ann Mah
One of my favorite books of the last year, 'Mastering the Art of French Eating' by Ann Mah, is now available in a paperback edition! In honor of this n...
Drizzle and Dip
french toast with miso and parmesan
I wanted to pack as much umami flavour as I could into this French toast recipe and what better way than with a good dash of miso paste and a handful of fr...
Always Order Dessert
Creamy Avocado Mint Pasta
I have thrown away far too many overripe avocados in my life. I feel bad about this, but it happens. I've come to terms with it. Just like retail outlets bui...
Delicata Squash and Sausage Gratin (Gluten-Free)
[image: Delicata Squash and Sausage Gratin (Gluten-Free) found on KalynsKitchen.com]Delicata Squash and Sausage Gratin also has green bell pepper and chees...
David + World
Fushimi Inari Taisha
Whoops, a month without a post here! To my defense, I’ve been traveling quite a long for the past couple of weeks, mostly in the Kansai area of Japan...
Ask a Frenchman!
Fushimi Inari Taisha
Whoops, a month without a post here! To my defense, I’ve been traveling quite a long for the past couple of weeks, mostly in the Kansai area of Japan...
The box wine Mark Cuban spent $1 million on
Box wine made an appearance on ABC’s Shark Tank last Friday. And like blood in the water, this startup had the sharks in a feeding frenzy with all five s...
White on Rice Couple
Killer Maple Bacon Apple Muffins
Maple. Bacon. Apple. Muffins. Maple bacon anything is an easy “Yes”. Add the apple and it is an even quicker yes. Offer it for breakfast to have with the m...
5 (Delicious) Things
[image: Beurre Bordier] 1) *le Beurre Bordier* [image: Restaurant le Meurice] 2) The sorbet cart at Restaurant le Meurice. I tried the pineapple & lime. ...
Even on a good day
My mother has been in town since early this month. We don’t often get this kind of extended time in the same place, and I’d forgotten what a good cooking col...
Art of Dessert
The Teal Pumpkin Project
Halloween is just a week away and my kids are super excited to go trick-or-treating with their friends. We've got our costumes picked out and our treat ...
On Rue Tatin
Pesto for Winter
I just harvested my mini crop of basil from the front garden. Until now we have had unseasonable warm temperatures so I left it in the ground,wanting the l...
A Potato and Tomato Soup, a gift from my mother-in-law
Sophia, Simi (who will be posting on Monday) and I are doing soups this month. Sometimes I think the world is divided into soup lovers and soup haters an...
My New Cookbook! Healthy Chinese Take Out Recipes
Recipes Here’s a sample of some of the recipes you’ll find in Healthy Chinese Take Out – Favorite Recipes eBook:
Sour cream chicken nachos with poblano salsa verde
Let’s talk about nachos, shall we? Now, I’ve gone on record stating my preference, which is for the traditional type of nacho where all the ingredients are...
ROASTED VEGETABLE + QUINOA BOWL
[image: Roasted Vegitables & Quinoa Bowl . Sprouted Kitchen] The past few months I have been working as a personal chef for a couple who work long days a...
A Veggie Venture
Winter Squash Recipes ♥ Alphabet of Vegetables That's "Pumpkin" for the Brit, Aussie & Kiwi Visitors
[image: Tired of the same-old roasted squash? Find new inspiration in this collection of seasonal Winter Squash Recipes, savory to sweet, salads to sides, ...
Food for the Thoughtless
It's nearly impossible to whip me into a frenzy about any aerobic activity which involves two or more players messing about with balls, which is why you'll...
Desert Candy حلويات الصحراء
Diners and Chocolate Crispy Treats
[image: DSC_0630] Right before we closed on our apartment, I watched a sweet little video about the dying (extinct?) art of neon sign making in New York Cit...
Not Without Salt
Olive Oil Zucchini Bread
Renee taught me how to like smoked trout, she opened my world to octopus and made me a preacher of the wonders of oysters. She did this slowly and without ...
Visiting the Judean Desert
According to Friedrich Nietzsche “What doesn’t kill you makes you stronger”. I think that’s nonsense. Even so, life should be lived optimistically, eve...
Roasted Red Pepper Dip
A few years ago, I was invited over to a friend’s house for dinner in Paris. He and his wife were from Syria, and they had one of the sweetest love stories...
Lottie + Doof
Turn and Face the Strange
Public Service Announcement: David Bowie Is is the name of an extraordinary touring exhibition that originated at the Victoria and Albert Museum and is cur...
Tug of War
*Bank of England, London* Images of this new installation, left outside of The Bank of England which will be shown by Andipa Gallery at Multiplied 201...
Cream Puffs In Venice
[image: pecanpie1] It's never too late to say it - Happy Thanksgiving! I am grateful for so many things ... this pecan pie is one of them.
Wit & Vinegar
BBQ ROASTED CHICKPEAS + A SERIOUSLY DELISH GIVEAWAY!
Look how nail painting emoji I’m being with a BBQ theme in October. I feel totally fine because truth is it still still feels like a perfect toaster here i...
Gravlax with sea-buckthorn berries
Sea-buckthorn is a popular autumn berry here in Estonia. I'm afraid it's not so widely known in the US where most of my blog readers are based. However,...
Rich soil, tilled
Not going to hold my breath waiting for the exposé of how, without a “ghostwriter,” you can come up with 2,000 recipes while bloviating and Hoovering on di...
On Cooking for Others
My darling child, who, given the choice, would rather eat raisins than anything I cook for him. I read this sensitive, intelligent piece last week by a woman...
Apparently, the good folks over at Anchor Distilling (by way of Wagstaff Worldwide) know I like booze. Good booze, specifically. And lately they've been gr...
Service 101: Defining the WHY of Your Business
Research has shown that organizations that commit to a bigger reason for being are more successful at retaining great employees and in earning profits, tha...
You can't watch that video! or, DRM stupidity
Seriously? Once again, the video I want to watch is not available in my country. Which, when you are an expat, is actually a misnomer. I learned about the he...
To Spend Time
About two weeks ago I walked out on a pier that stretches into Lake Ontario. That pier runs parallel to another one, one that crops out from the edge of ...
Rustic Apple Tart With Hemp Seed Crumb Topping
First morning with a clear crisp chilled air. Not the first weekend with apple pie on my mind. Oh yes, it's definitely apple season. And pumpkins, squash a...
Springing into new things : Raw, vegan, gluten-free baking
(Raw and Vegan Carrot Cake) Nobody panic, I haven’t actually turned my baking blog into the polar opposite of everything that has been posted here for the ...
Secrets of Paris
Newsletter #146: September 10, 2014
*In this Issue:* ** Tours of My Neighborhood* Call it Street Art, SVP* Things Grow Here* Get Off Your Butt* What Happened in Paris* What Heather At...
Oh, Paris! Oh, Work!
*Mes apologies!* I have not updated the blog for a while, with good reason. I have a new job. Oh, not just *any* job. This is a great new job that keep...
Honey Whiskey Apple Cake
I think the title says everything necessary to make you want to bake this simply gorgeous cake. I really can’t take any credit for this beauty, I snatched ...
Over a Tuscan Stove
Big Red Tents and Dreams
This summer has flown by like a dream. We had very little heat so it was rather surreal most of the time. Then I attended MAD, a culinary think-tank in Cop...
Coconut Milk + Chocolate Pots de Creme
[image: pot de creme] If you read my last post, you know that my diet has changed dramatically of late. I don’t think this is a permanent situation as foo...
Alice Q. Foodie
Club Tengo Hambre Tour Part I - Verde y Crema, Tijuana
[image: Club Tengo Hambre Group 8.9.14] I have another post about London in the works, but judging by the number of questions I've been getting about this t...
Why Travel To France
Beef Bourguignon Sloppy Joe
Remember the massacred French recipes I mentioned previously? Here’s a new one: I give you my new food invention… (drum roll) the Beef Bourguignon Sloppy J...
like a strawberry milk
The sound of the forest – Gluten-free chocolate fondant cake
I wish you were here with me. Sat on the patio. There is a wooden table which I’ve slowly taken over: notes, drawings of mushrooms, a mug holding waterco...
Back To Butter – Cookbook Review
"One hundred years ago, the term *low-fat* didn't exist. The fats used in a typical...home were animal based, namely lard, butter, and a bit of duck fat".
La Tartine Gourmande
August 16-17: a food styling and photography workshop in Brooklyn with Sunday Suppers
Hello everyone, I am currently in East Sussex England teaching a food styling and photography workshop at Hawthbush farm. It’s incredible here! The country...
Lemon Fire Brigade
TOMATO, MELON, AND BLACK OLIVE COUSCOUS SALAD + ORANGE YOGURT DRESSING // Serves 6 Recipe published by Food and Wine, contributed by Sarah Bolla SALA...
Food by John Loydall
Beetroot-Cured Salmon With Chrain And Herb Salad
Every so often you’ll see deals on whole salmon at your local supermarket. If they seem in decent enough condition, they’re well worth the money. You can...
Rosa Jackson's Edible Adventures
Tasting Tel Aviv
[image: Love] I have never kept a journal consistently, but I do carry a notebook in which I jot down thoughts, lists and resolutions. In this notebook is ...
Woodruff ice cream - Wait for it!
Tell me, what is the very first thing you think of, when you see or hear the word “woodruff”? Probably the same I connect it with, a pretty nasty green col...
A “Conservation Luncheon” in 1918 featured whale meat
If you follow the restaurant scene and food events in your area, you will frequently see menus or special dinners concentrating on sustainable seafood, li...
The Greatest Veggie Burger. The World Has Ever Known.
Having been a vegetarian for 30 years, I’ve eaten my share of veggie burgers. The problem with most mass-produced veggie burgers is that they taste bland...
Stuff Parisians Like – The Books
Dear Paris Lovers, The silly articles on this blog have now been turned into a book, that is available in English, in French and in Polish. Thank you for...
Pinch My Salt
The Sugar Snap Peas are Back!
As if the scent of roses, lilacs, and orange blossoms wafting around our yard hadn’t been enough of a clue, the arrival of sugar snap peas in our CSA box i...
The Food Section
A pungent, potentially noxious mass of smoke caused by the cooking of meat in a restaurant kitchen.
The Cook's Atelier
The Cook's Atelier: we've got a new website and blog!
We've been working on some really fun and exciting new projects since we arrived at our new atelier including a new website and blog. If you'd like to follow...
the sophisticated gourmet
Convenience in the Kitchen: Bing’s Food & Drink App
This post was created in partnership with Bing. With a type or a swipe you can search the web, the cloud, apps, and your PC or tablet, all in one place u...
2013: The Highs Get Higher, The Lows Get Lower
The second half of 2013 went by in a flash. It was a real rollercoaster. Nick quipped sometime in the early fall that it seemed as we get older, our highs ...
Food & Think
Egg Nog: It’s All Fun and Games Until Someone Starts a Holiday Riot
When four gallons of whiskey was smuggled into a West Point Christmas party, a third of the academy erupted into chaos
Winners of The Edible Journey and Billington's Giveaway
[image: Winners of The Edible Journey and Billington's Giveaway]Thank you all for your lovely comments and feedback on The Edible Journey and it's photogra...
can i get all these at one job: more guidance, more responsibility, more learning & more money?
It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one h...
Confessions of a Restaurant Whore
RIP Judy Rodgers
I haven't written here in, quite literally, years. Two young kids and all that goes with that makes it challenging. But I could not let today pass withou...
Pastry Methods & Techniques
By: geyl derecho
Hi maam.. i juat want to ask about my cupcake mixture.. my ingredients are milk 1 1/2 cups butter 100gms oil 1/4 cup cocoa 1/2 self raising flour 1cup 1 eg...
Bronagh Staley – Owner of Sweet William, and Peter Staley – Artist, Isis and Fiontan
Bronagh Staley - Owner of Sweet William, and Peter Staley - Artist, Isis and Fiontan
Sunday Sweets: Dia de los Muertos
You may *think* Halloween marked the end of all the fun, but not if you celebrate Dia de los Muertos! *(By Ashlee Trotter) * Yep, Day of the Dead actual...
Sticky, Gooey, Creamy, Chewy
A Twist on a Classic: Cauliflower Fried Rice with Ham, Shrimp and Pineapple
A new Asian restaurant recently opened just a few blocks from our house. Actually, it was a popular and well-established place that closed many months a...
Tea & Cookies
I can’t remember the first time I found myself on Diane Cu and Todd Porter’s beautiful website, White on Rice Couple, but I remember what I found there: go...
Cannelle et Vanille
A rainy day at Terrain
[image: Lunch at Terrain at Styer's]I have been so inspired by rain lately. The moody blue colors that come from that light. The saturation. I spent a fe...
Lucy's Kitchen Notebook
The Lamb Chops
*The pickings were slim at the market. *I was going to be teaching a class where we just cook together through to lunch time, based on what I find. I dro...
Bonjour! Quelqu'un de bien attentionné m'a gentiment fait parvenir de très beaux sels achetés sur un marché à Marseille, ils sont tellement beaux que j'ai...
supper on the farm
Only one day since my return from Sicily and I am already missing it. I think I will retire there, preferably on a property like Mary‘s, in the middle of f...
Bun thit – cold Vietnamese vermicelli noodles
Like most people who love eating, I also love reading about eating. And sometimes, a particular chapter from ...Continue Reading The post Bun thit – cold...
Playing with Fire and Water
the three friends of winter
The Three Friends of Winter a dessert serves 6 winter: kasu amazake This is a variation of amazake that introduces yeast via the kasu (sake lees), aligning i...
image from Stockman
Thursday Night Smackdown
So Long, and Thanks for All the Fish.
It’s been almost five awesome years, but the time has come to end TNS. The site will still be here for all your recipe reference needs, but there will be n...
Persimmon and cranberry crisp - and a workshop!
He raises both hands to touch the cloth, asks, Which is this? This is persimmons, Father. Oh, the feel of the wolftail on the silk, the strength, the tense p...
Alinea At Home
Chestnut, too many garnishes to list
Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestnut...
What Katie Ate
Vive la France! (and a few missing oeufs...)
I've been meaning to write up this post for a few days but alas I have been pretty unwell and bed-ridden for the past 6 or so days with a rotten stomach ...
The Traveler's Lunchbox
Endings, Beginnings, and Spaghetti
August already. How did that happen? However it did, it sure happened quick. One minute it was spring, with each long, languid day offering the promise o...
Andrew Zimmern: Bizarre Foods
Andrew’s Austin Vlog
à la mode*
I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the new...
A Rainy Sunday in Paris
It was a chilly, rainy Sunday in Paris and life would be slow. The ride from Charles de Gaulle Airport though, was a quick 30 minutes *sans* rush hour tr...
The Dog's Breakfast
the markets of Java and Bali
Some people like to visit museums when they travel – what we love most is to visit markets. Nothing compares to the unmediated experience of living culture...
Terroir Parisien, Yannick Alleno’s Farm to Table Bistro in Paris
Anyone with locavore leanings will love Yannick Alleno’s modern new bistro Terroir Parisien, which pays homage to the agriculture of Ile de France, the dep...
Lunch Box (Dosirak)
I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom. ...
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...
This is Easter…
An almond after another… Caramelized nuts 100 g of unpeeled raw nuts 125 g sugar 100 g water Prepare a sheet of parchment paper and grease lightly with sun...
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....
Paris Do, Paris Don't
#74 DO La galette des Rois
It’s that time of year again for those flat golden flaky cakes to start popping up...
Internal Blog Up and Ready
So many transitions....launching my site was huge and I have been doing my best to keep up. This blog was accessible through the website but the intention ...
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...
The Adventures of Pie Queen
Book Your Thanksgiving Pies!
It's time to think about booking your holiday pies! Yes, the Pie Queen had some successful pie-baking for y'all last year, even working out of that tiny, t...
kiss my spatula
It’s Always Market Day Somewhere
There’s not much I fancy more than sniffing out the week’s new treasures at an open-air market—moseying from one deceptively innocuous stall to another, on...
Our next project: Verjus [update]
Three weeks ago we hosted an opening night for friends and family at our new wine bar attached to our -soon to be open- restaurant. That same morning the c...
Herbs & Sweets
One of the truly unique characteristics of Michael’s confections is his masterful use of herbs and spices. Typically used for savory applications, Michael...
Curry Leaf Bread
Please welcome Monica Bhide, the India-born, DC-based writer/teacher/cook, author of the blog A Life In Spice, the book Modern Spice, as well as a cool new...
Bad News, Good News
The bad news is I won't be blogging for the rest of the week. The good news is it's because I'm trying to finally get the new version of joepastry.com up...
Harold McGee: The Curious Cook
Curious Cook in the New York Times: Making Candies in the Microwave
In my last Curious Cook column for 2010, I write about the advantages of cooking down candy mixes in the microwave oven, which is more forgiving in several...
When our daughter lay in the ICU on her second day of being alive in the world, we stood above her bed and asked her to breathe. Her small hands were strappe...
An Obsession with Food
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...
Help the People of Haiti
The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
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...
Whole Roasted Chicken
I have met a lot of people recently who don't know how to roast a whole chicken. So I decided to dedicate an entry to doing just that...roasting a whole ...
Sundance Channel's Big Ideas for a Small Planet: Creatures
Salted Caramel Macarons
It’s been awhile since I made my last batch of macarons. Generally, I’ve been pretty successful with my attempts at making these fussy little cookies, but...
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!
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...