Tuna and Macaroni Salad Recipe with Dill Pickles, Capers, and Green Onions - [image: Tuna and Macaroni Salad] It's the dressing of mayo mixed with the tuna oil, lemon juice, pickle juice, and Spike Seasoning that makes this Tuna an...

Big HARRISON FORD Movie Quiz: Enter Now! - Time for the Big Harrison Ford Movie Quiz! To take the quiz, answer the questions below. 1. FIRST PLACE: The first person to correctly answer all questions...

Rosemary Buttermilk - We continue to explore buttermilk. It has become our liquid of choice in everything from ice cream to pancakes. It is creamy, smooth, sour and developed. T...

Get your photo in space for 25 bucks - [image: Get your photo in space for 25 bucks] ARKYD. View

Eat with your Eyes: Mike and Ike - After many photos shoots with Mike and Ike, I had a surprising amount of them sitting around.

Leftovers: Stray Links From Our Editors - What our editors are reading: deliberately imperfect sliced turkey, cute animal-shaped breads, the science of sea urchins, and more!

Ninja Turtles, Nature & More — Kids' Parties from Apartment Therapy - [image: 51bdab25d9127e24d2002474._s.fit_w.540_] [image: 51bdab25d9127e24d2002474._s.centercrop_h.72_w.72_][image: 51bdab1edbd0cb1ec9001d61._s.centercrop...

Crunchy Coconut Chicken Fingers with Peach Honey Mustard. - I have one favorite thing about this chicken. And it’s that I made it for lunch one day, then packed up the leftovers and stuck them in the fridge, only fo...

Chris’ Korean-language Dakbokkeumtang video! - Running this website and making my videos on YouTube, I’m always amazed at how food can connect people together.

Baked Tilapia with Sun-dried Tomato Parmesan Crust - [image: Baked Tilapia with Sun-dried Tomato Parmesan Crust on Simply Recipes] Do you cook with tilapia? Tilapia is farm-raised and rather mild in taste. ...

Inspired Entertaining: DIY S'Mores Dessert Bar - One of the parts of *Sweet Escape 2013* that I was most excited about, was the *Bonfire and DIY S'Mores Bar Event* that I planned for Friday night. I'd al...

Kachin Chicken Curry - Confession: if I lead a post with an image that isn’t the finished dish, that’s because the finished dish isn’t very pretty. Which doesn’t mean it isn’t ve...

U Salognu: A Sunny Place in Corsica - During our recent trip to Corsica, we chanced upon *U Salognu* -- "the sunny place," in Corsican -- as we do many of our happiest discoveries: by followi...

A Touch Of Yellow - [image: Colors of Honfleur] [image: Meanwhile, in Normandy...] [image: Port-en-Bessin Market] [image: Yellow Chairs] [image: Port-en-Bessin Market] ...

Strawberry Peach Cobbler with Almond Biscuit Topping - I’ve never combined strawberries and peaches in a baked dessert before and now that I’ve tried it, I’m not sure why I waited so long. Two of my all-time f...

Remembering Greg with Chocolate Cheese Pie - My brother would have turned forty-six today. I am certain that he would still be living in Charlotte, so we would have driven over and had a wonderful mea...

Les navettes de Caroline chez PPP (Première Pression Provence) - Les navettes de Caroline chez PPP (Première Pression Provence) Si vous passez un mercredi ou un jeudi à l’heure du déjeuner, devant le 7 rue Sainte-Croix d...

To Cap It All Off - By now you've no doubt seen the latest hilarious graduation wreck to hit the interwebz. You know, the ol' "mixed up graduation CAP with *CAT*" routine: ...

FAQ Where to go with an x-month old baby? - “I like good food and I have an x-month old baby – where can I eat that will be high quality but we’ll have space” Quote unquote. A bit of personal history; ...

Where’s the Beef? - A flexitarian keen to make friends in her new town sorta commits to buying a side of beef from a local rancher. Much musing ensues.

Chicken Update - Do you remember these guys, the baby chicks the kids got around Easter? Well, the babies are growing. In the past couple of months they’ve gone from these ...

Roasted Strawberry Milkshake - This story has nothing and yet everything to do with roasted strawberry milkshakes. Regardless, I’m going to tell it if for the only reason that I can’t ge...

Cat Café To Open in the Marais - Inspired by neko cafes in Japan, Margaux Gandelon launched a successful crowd-sourced fundraising campaign to open a café where the catless masses can purc...

links: craft - DIY // Waterproof paper coasters (and other paper pretties). The Dimensional Magic she uses here is a new to me product but looks handy, and easy to use. D...

Smoked salmon and spinach quiche - [image: Spinati-suitsulõhepirukas / Spinach and smoked salmon quiche] Some seven years ago, when my dear K. and I met for a long weekend date in Paris. One...

Seared Snap Peas, Eggplant and Fermented Tofu Recipe - Many people adore snap peas but I’m lukewarm about them. I associate them with commercially packaged crudite packages filled with raw broccoli and cauliflowe...

10 Useful Links for Food Writers and Bloggers, Plus an Event - What you want to know about mastering social media, recipe writing, creating e-books, and conferences.

One-Pan Pasta - I am here to tell you about a recipe for pasta that you cook in one pan. One pan, people! Dried noodles, sauce ingredients, water—they all get thrown into ...

Why the Tomato Was Feared in Europe for More Than 200 Years - How the fruit got a bad rap from the beginning

Fun with Breakfast Cereal, Take 1 - I got into a couple of interesting discussions on Facebook last week, specifically about an article entitled You Are What You Eat: A Food Blogger’s Dilemma...

Riunite, so nice - One of the popular features on this site is the challenge of the “impossible food-wine pairing.” But while we often focus on the virtues of sparkling win...

Easy Mini Kale Pizzas ♥ (Spaghetti Sauce "Doctored" with Kale) - [image: Easy Mini Kale Pizzas] Today's easy kale recipe: For sweet little mini pizzas, just "doctor" a jar of a favorite spaghetti sauce with cooked kale, t...

VG Kitchen Remodel: Flooring & Blueberry Gorgonzola Tartines - *-Behold! I have harnessed the power of the Earth itself!-* Cooking today. Really really. Aren't you so proud of me? Enough of that, I have floors! We spl...

Merci-Handmade Vintage Satchel Giveaway - *I love curating, collecting and shopping. And I love finding handmade or one of a kind pieces to giveaway on our blog. I purchase these treasures myself...

Recipe for spinach salad with bell pepper, olives, feta, and pine nuts - [image: Spinach salad with pepper, olives and pine nuts, and a pesto dressing.] Remember when spinach salad meant warm bacon dressing and chopped hard-c...

Five Herb Pesto - Last week we updated the collection at QUITOKEETO, for summer, and sprinkled some new recipes across the shop site as well. One of the recipes I did was...

summer berry smoothie - [image: IMG_0016] “I walked outside and felt like I was swimming,” is what Jack said the other day as I picked him up from the airport, fresh off a flight f...

The Warmth of Andalusia - El Esparragal Hotel in Gerena, Andalusia I am only one day back from Spain. Tired and jet lagged. But oh so happy after the incredible past ten days I’ve s...

Portobello Summer Soup - Let’s say you have a couple of leftover portobellos and you really don’t feel like grilling them. You could, instead, make summer soup with garden herbs....

German Fish Balls with Green Sauce - Fish meatballs! What's not to love? This is a German version, doable with pretty much any fish that swims, and it's served with a bright, herby green sauce...

Lemon Meringue Cookies - (Lemon Meringue Cookies) I’ve only recently discovered a world of Turkish sweets that extends far beyond lokum and the ever popular syrupy baklava. Take th...

Mini Minions - Despicable Me 2 is coming out soon (July 3, that is) and I made these mini Minions for the movie release. I was super excited to be asked to make them beca...

Pärlans Caramels - Parlans is a lovely caramel shop in Stockholm, Sweden where caramels are made the traditional old-fashioned way!

working up that appetite - Recipe: banh mi We enjoyed a slight cooldown with sporadic bursts of rain over the weekend in Crested Butte. I’m still a sniveling mess when it comes to ho...

A Recipe for Buttered Coffee - I spend a lot of time around caffeinated beverages now, thanks to my new job working for a Los Angeles-based organic coffee company. I have plenty of choic...

Blog in abeyance - I won't be back to Paris until August or September, and don't have much time to write, so this blog is in abeyance till then. I will continue to update the s...

Lentil and Cucumber Salad – Perfect for Potlucks – Recipe - This salad is great to have in your back pocket for summer potlucks and picnics (*). It is easy to make, light and healthy and packed with flavor that a...

Barbari, a Persian Flat Bread - (I wrote this post before I left for Sicily so there are no direct links to Elizabeth’s post on the bread, I will try to remember to put those links into...

A few iconic views of Paris - Most of this recent visit to Paris, I just wasn't interested in taking photos. It seemed too clicheed, too... I don't know what to call it. Everybody an...

Food Blog Forum Orlando - Every year, we keep out-doing ourselves when creating Food Blog Forum events. It’s a great thing (I’m not complaining), but one of these days, there will b...

- We’ve just returned from Seattle, or as we like to call it, the northern Enchanted Valley. The markets and restaurants were full of spring flowers, berri...

The Days of Our Lives - Last night, I stood by the gate with my mother and took this picture in one direction. Then I turned around in the other and took this one: Lest you think th...

Ice Cream Cake - For those who have been visiting me for a while on ZoeBakes, you may remember my first Ice Cream Cake post; a dedication to my two brothers. Well, almost 4...

Lemon Yogurt Cake & An Ode To My New Town... - I have to start this post by going over an email exchange I recently had with a reader. I think it was quite enlightening on both sides from various reason...

bowties with sugar snaps, lemon and ricotta - Bowties with Sugar Snaps, Ricotta and Lemon As sugar snap season comes and goes all to quickly for my addicted tastes, consider this a template for any gre...

Franco File Friday: Yvette Van Boven (+ a book giveaway!) - Multiple homes, multiple talents. The theme of many is unmistakable in the life of bestselling cookbook author and food stylist *Yvette Van Boven*. She h...

Kale, Black Bean and Avocado Burrito Bowl - Last week, Cookie and I zoomed up to Minneapolis to visit a friend. It was a long drive, long enough to justify lots of seat squirming as all the hills and...

Libby Callaway – Media Consultant at home in Nashville - Libby Callaway - Media Consultant at home in Nashville

Simply Divina- Grilled Spring Onions - Market day always inspires me. There are ingredients that we see only for a brief window in Italy and one must seize the moment! Today was one of those day...

Barbecue baked black-eyed peas - Last Monday, which was also my birthday, I finished my second cookbook. It was the best present I could ever give myself. After I sent my manuscript to my ...

A glimpse of Maine - When I was about twelve my parents took us to Caribou, Maine – the last stop before the Canadian border and as far as possible from anywhere. My uncle Eri...

The Potion of Oblivion - I can drink sangria and watch Il Maesto's films without tiring of either until death overtakes me. Or oblivion. Whichever one comes first. Continue reading →

Twinings Teas - When I was asked if I’d like to sample and review a selection of flavoured teas from Twinings I thought I’d give it a whirl. I have to admit though that ...

Spiced Seeded Cabbage - [image: DSC_0396] Thank you all for your lovely well wishes! We had an amazing trip to California, but I'm going to wait to tell you about that because I...

CHERRY ALMOND GALETTE - [image: cherry galette . sprouted kitchen] "Are you ready?" I asked Matt. He and I have intermittent conversations about his life. I feel like he trusts ...

Handcrafted California Ice Cream - *The McConnell's 1970's line up * Santa Barbara was still in the throes of the 2008 financial crisis when a wildfire blazed through the city in November of...

Roasted Broccoli, Black Bean and Quinoa Tacos - Oh there she goes again, you’re probably thinking. More blue corn. La la la la. Yes, okay, I’m a little bit — no, a lot of bit — excited about the fact tha...

Shrimp and Rajas Taco - The town of Juchitan, on the isthmus of Oaxaca, is most famous for it's strong women and hot climate. It's a fascinating place for many reasons. On the main ...

Living France Magazine, July 2013 - We are so excited! The Cook's Atelier is featured in the latest issue of Living France Magazine. Things are busy here on our side of the pond and we are work...

Worth the trouble - I went back and forth on whether or not I should write about these rhubarb Danishes. The trouble is, they're fussy. The dough requires a start the night ...

June 4 - Last night, it occurred to me that I had inadvertently neglected to write down something important: that June’s head smells like strawberry jam. I’ve thought...

The Happiest 5k in Europe! - Post-run fries... Where was Bryan? Amsterdam! Between stumbling upon a Game of Thrones exhibit and searching endlessly for chocolate-covered waffles in the ...

Khobz Zaatar - Khobz, flavored with zaatar, is a delicious Lebanese flat-bread. It also features a spice mix of sumac, wild thyme and sesame seeds. Simple to make,... ...

Newsletter #127: May 2013 - *In this Issue:* *Artist Studio Openings Unique Souvenirs SIM Cards in France Workspace by the Hour Dogs in Paris Healthy Paris Electronic Cigarette Boom He...

Salé - 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...

Walking around Gothenburg - [image: EDOC1320]When I first started taking pictures of food, I hoarded food and travel magazines. I stared at beautiful photography and tried to analyz...

Meet Jeff and Jeff, of JEFF - Food may be my milieu these days, but my maker roots go deeper than that. My first career, more than 20 years ago, was in technical theater, specifically s...

Truffle boner - Even I am sick to death of reminding Panchito he helped hugely in the Bushwhacking of America. But one of his latest paycheck justifications, passed along ...

Random Photo: Bicycle Bridge - Seen in southwest France: a found-object bridge to a private home.

Okara sighting at Wa Dining OKAN restaurant in San Diego - As a follow-up to my piece on *okara* -- which is a by-product of tofu -- I'm happy to report that I have finally seen *okara* "in the wild" and gave it a ...

Breadly Pleasures called Bialystoker Kuchen. Or Bialys. - It took me a couple of trials to get the shape right, taking suggestions from other sources. But meanwhile they have become a weekly regular at our table a...

The Best Person I Know - [image: whitechocolatesauce1] My mom is the best person I know. She is everything to me and even though we're very different and we sometimes butt heads, ...

Simple Strawberry Tart - I celebrated my birthday this week and instead of the typical cake, I chose to make something a little different. And surprisingly, it doesn't involve...

Donut Bar - Downtown San Diego - [image: Donut Bar - Downtown SD] Oh, Donut Bar... I had such high hopes for you. I hoped you would deliver something on the same level as Dynamo Donuts i...

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...

On Top of Spaghetti: Frankies Spuntino Meatballs Recipe - As I sat down to write this post, to my utter frustration, the words just wouldn’t flow – words I liked, that is. I couldn’t think of any cute meatball s...

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...

Foraged Things - *This morning, strolling the market, I noticed the foraged Spring things*have finally made their way to town. Tonight we will enjoy fresh morels in cream ...

Bonjour avril - *[Hello April]* *The not-so-official April day-dream list.* I want *café frappés*, the best euphemism of a kind that involves milkshakes for breakfast. ...

Terrific wine tastings - Everyday, O-Chateau offers several great wine tasting options that are both fun and informative. Be our guest for one or more of our tasting experiences- a...

Vancouver: Artisan donuts - After centuries of making fun of our cuisine, the French have suddenly embraced all things Anglo with a passion. In Paris it seems that everywhere you turn...

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...

Hide and Seek -

stockman - image from Stockman

Be Your Own Nutritionist - Be Your Own Nutritionist is a healthy food book that starts out by debunking everything you *thought* you knew about healthy eating.

Travel Photography Job Hazard - Add this to the list of job hazards: horrible mosquito bites acquired while shooting in the Amazon Jungle. The insect repellant I used could not deter the ...

And here we go! - Ask a Frenchman‘s fourth incarnation is about to start… right now! Now this is on this blog: David + World that everything will happen: As you will...

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...

A few persimmon salads - Persimmon and Burrata Caprese with a Sour Lemon Apricot Relish, Pepita Seeds, Salt, and Olio Nuovo. “There is a story of a woman running away from tig...

2012: The Year in Food Words - From wine apartments to sourdough hotels, the top 10 new food words of 2012.

Professional Cooks & Our Relationships - A sous chef I worked with once said to me, with no irony or malice, "In this business you can have a romantic relationship or friends. You will not have time...

My Annual Christmas Contribution - [image: My Annual Christmas Contribution]My annual Christmas magazine has just gone live. A somewhat slimmer volume this year due to my chaotic schedule pre...

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...

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...

Thanksgiving Table Inspiration - Oh how I dream of a sexy Thanksgiving table, a massively disheveled kitchen, and the meticulous planning that ensues while poring over stacks of cooking ...

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 ...

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’s Austin Vlog -

maui-gram - 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 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. ...

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...

Paris by Mouth Food Tours - It used to be that, in addition to writing over at Paris by Mouth, I would occasionally find time on a spare and calm Sunday to post something over here, t...

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....

#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...

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...

It’s Always Market Day Somewhere - There’s not much in this life I enjoy more than strolling and sniffing out the week’s new treasures at an open-air market, careening from one deceivingly i...

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...

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...

breathe. - 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...

If I Had Known The Outcome, I Would Have Posted Sooner - Apparently the fates wanted me to blog again because a mere 5 hours after that last post, I went into labor with Diner #4. She's fucking awesome so far, a...

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...