We Try Four Exclusive Peep Flavors for Easter
How do Bubble Gum, Blue Raspberry, Sweet Lemonade, and Party Cake Peeps measure up to the original? We found out.
If You Like Blue Moon, You Should Try These 5 Beers Too — Tapped In
[image: Pin it button] Just like bacon is the gateway meat, Blue Moon seems to be the introductory brew for those just starting to dip their toes into ...
Appetite by Penny De Los Santos
Happy to announce that I have officially signed with a photo…
Happy to announce that I have officially signed with a photo agency, Judy Casey Inc. I am especially honored that it’s with such a talented pool of disting...
John Talbott's Paris
Le Marloe in the 8th: "Johnnie, you this one right."
Le Marloe is a place I've loved ever since I first went in October 2012 and not only for the great, inventive but solidly classical food, but also for its wa...
Cooking Korean food with Maangchi
Korean food photo: Chicken Noodle Soup (Dak-kalguksu) made by vtzong!
This delicious noodle soup was totally worth all the effort. We all loved it! Thank you for sharing all your *more...*
The Pioneer Woman Cooks
The Wood for the Cabinets
The cabinets for the upstairs space are designed and ready to be made, but we skidded to a slight halt when it came time to select the variety of wood. T...
Salted and Styled
Words and Photography by Chia Chong Styling by Libbie Summers Whenever I make a pot of seaweed soup, I save the konbu and wakame seaweed to make this supe...
How Sweet It Is
Lobster Polenta Pizza with Sun Dried Cherry Tomatoes.
There’s no better way to love yourself than by putting lobster on pizza. You should probably do it. Today. Sometimes I’m a lobster purist. A lobster a-hole...
Eggs Florentine, Benedict, and Arnold. Sorta sounds like a network of Revolutionary War spies, yes?
Stir the Pots
Below are photos of the bread I entered for the event Plötziade, inspired by blogger, baker Lutz Geißler. It took his direction and several tries...
David Lebovitz: Living the Sweet Life in Paris
Bacon and Radicchio Risotto
A recipe for simple risotto with crisp bacon & radicchio - make a perfect one-dish dinner!
use real butter
spring meets green
Recipe: japanese-style asparagus frites Did you guys stay up to watch the total lunar eclipse late Monday night/early Tuesday morning this week? We tracked...
C'est moi qui l'ai fait !
Cake au miel de châtaignier ou comment décliner une recette de base
L'autre jour, il me fallait absolument une photo toute simple de cake pour le boulot, qui ne vienne pas d'une banque d'images. J'aurais pu aller vite fait ...
The Perfect Pantry
Seafood and broccoli salad recipe with curry yogurt dressing
[image: Seafood and broccoli salad with curry yogurt dressing. #salad #curry] On the day I made this dish to photograph -- the third time we ate this sa...
Paris by Mouth
Pizza dei Cioppi
The much adored and hard to book Caffé dei Cioppi has branched out into pizza with pleasing results.
Lost In Cheeseland
My First Book! Paris à l'air libre with Vélib
If someone had told me that I would one day collaborate with the fantastic teams at Vélib, Paris's pioneering bike share program that launched in 2007, I...
Giant Kinder Surprise Eggs
My Easter treat for this year is a couple of giant Kinder Surprise eggs. Look at how big they are! It’s shown here with a regular sized Kinder Surprise Egg...
Messy Nessy Chic
10 Vintage Trailers up For Sale just in time for a Summer Road Trip
See, you’re just like me– you see a picture of a vintage trailer and you click on it! And that pretty much sums up how I ended up on my latest internet t...
Ideas in Food
Slice Your Sausage
Eating a sausage sandwich, even a quick one on the fly, should always be an enjoyable experience. The biggest pitfall is biting through the sausage. The cr...
Marks and Spencer Chicky Choccy Mini Eggs
Name: Chicky Choccy Mini Eggs Brand: Marks & Spencer Place Purchased: Marks & Spencer (London) Price: £1.00 ($1.75) Size: 3.5 ounces Calories per ounce: 14...
Canal House Cooks Lunch
A little lunch of fried chicken and pasta primavera—a strange combo but very delicious. The creamy pasta is spring’s stand-in for summer’s potato salad. ...
Watching Suzanne Goin Cook (With Special Appearances By Jackie Collins, Hugh Acheson, Scott Conant and Carla Hall)
This past weekend, I emceed the cooking tent at the L.A. Times Festival of Books. It was a pretty exhilarating experience: after the jump you’ll see pictur...
Twenty Favorite Asparagus Recipes from Kalyn's Kitchen (plus many more recipes from my friends)
[image: 20 favorite asparagus ideas]Lots of asparagus recipe ideas to feed your asparagus addiction; happy Spring! I don't know if anyone notices the schedu...
Always Order Dessert
Italian Chicken Meatballs with Saucy Kale
I am fairly certain I've eaten a version of this meatball dish for lunch or dinner at least 5 times over the past couple weeks. Possibly even more than that...
According to a spring 1957 issue of the Claude News, the Business Women’s Club of this Texas panhandle town got together for a luncheon meeting. On the men...
baked eggs with spinach and mushrooms
Baked Eggs with Spinach and Mushrooms Adapted from Gourmet, June 2004 I triple the original recipe, which makes enough for four eggs, or an lovely weeknigh...
Drizzle and Dip
hot cross cinnamon sticky buns
If a hot cross bun and a sticky cinnamon bun had a baby, this would be the result. It’s all kinds of fresh bread heaven, cross buttery caramel goodness, wi...
Grow: Foolproof Hydroponic Gardening in a Tub
If you think hydroponic gardening is difficult or expensive – you’re wrong! A simple tub (or even a milk jug) and a handful of easy-to-find (and cheap) pro...
Hunter Angler Gardener Cook
Smoked, Honey-Glazed Ham
It's tough to cure a whole ham on a wild pig: You'd need to scald and scrape it in the field, and that ain't happening. But you can make a traditional East...
Will Write For Food
12 Super-Useful Links for Food Writers and Bloggers
It’s time again for my list of useful links, which I have culled from dozens more to find the most valuable ones for you. As always, they are excerpted fro...
Cookie and Kate
Vegan Banana Nut Scones
Today is just not my day. It’s one of those days when every earnest attempt at productivity is slowed by unforeseen circumstances. Like, my dog ate my… T...
LVMH enters Burgundy via Clos des Lambrays
LVMH, the luxury goods company whose portfolio ranges from Louis Vuitton handbags to Dom Pérignon champagne, has made their first acquisition in Burgundy...
Chocolate & Zucchini
Buckwheat Speculoos Cookies Recipe
If you keep an eye on my Favorites of the Month posts, which naturally I recommend you do, you may […] The post Buckwheat Speculoos Cookies Recipe appear...
On Rue Tatin
Create a Cheese Tray for Easter
The cheese course is one of the crowning glories of French cuisine. It arrives at the end of the meal, before dessert, because cheese contains enzymes tha...
Viet World Kitchen
Sourcing Allergen-Free Wheat Starch and Rice Paper
Here are two staples that I use for making dumplings and Vietnamese food: wheat starch and rice paper. I employ the former for dim sum such as har gow and th...
How I Fight with Family: Spring Quinoa Salad + Giveaway!!!
-*You are wrong because I am right.-* *Heads Up: Giveaway is at the bottom of this post. If you're feeling all TL;DR about it then scroll away!* My famil...
Desert Candy حلويات الصحراء
How to Prep an Artichoke
1. Prepare a bowl of acidulated water, this will prevent the artichokes from discoloring. 2. Peel away the lower leaves with your hands until the whole bas...
A Veggie Venture
How to Steam Broccoli ♥ with Step-by-Step Photos
[image: How to steam broccoli, step-by-step photos and three important tricks] How to steam fresh broccoli in a collapsible steamer basket, producing perfe...
Ham and Asparagus Strata
[image: Asparagus Ham Strata on Simply Recipes] You know those times when you make something so good, you can’t wait for an excuse to make it again? This...
This past weekend I saw coastal wildflowers blooming purple and yellow, misty morning vistas, colorful buoys and wave-whipped fishing boats. I saw a fri...
Papa I want to be a fonctionnaire dept.
Open hours Monday: 10 a.m. to noon Tuesday: 10 a.m. to noon/ 2 p.m. to 5 p.m. Wednesday: 10 a.m. to noon Thursday: 10 a.m. to noon / 2 p.m. to 5 p.m. Friday:...
Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has b...
I don't have a recipe for you today. I hope that's okay. The days pass by so quickly lately. Life is good and full, but nonetheless, or maybe precisely becau...
like a strawberry milk
No other day than a Sunday – Clafoutis aux myrtilles, le Paris Pastry Club
[Blueberry clafoutis] The recipes I make don’t come in printed words. They come in barely-readable letters that I’ve written too fast. Felt-tip pen codes...
David + World
David Sylvian’s Abandon Hope
I knew – not too well I admit – David Sylvian as a musician and singer, but I didn’t know him as a photographer. However, last year, during the Setouch...
Ask a Frenchman!
David Sylvian’s Abandon Hope
I knew – not too well I admit – David Sylvian as a musician and singer, but I didn’t know him as a photographer. However, last year, during the Setouch...
Spring Bake Giveaway
YAY! It’s spring and I couldn’t be happier. And to celebrate the season, I’m having a sweet springy giveaway for a KitchenAid Mixer in one of the following...
Notes from Ventura
I've lived in California for 24 years this year, and despite no small amount of traveling throughout the state, there remain countless corners and crannies...
The Trail of Crumbs
BEEF TARTARE WITH GARLIC MAYONNAISE
Ingrid and I were were walking the streets of Paris one recent afternoon and quickly decided on having an evening at home with beef tartare, artisanal ...
[image: Spring!] 1) Pink [image: La Fromagerie de Bayeux] 2) White [image: Scene from a café.] 3) Yellow [image: Saturday market in Bayeux] 4) Red ...
Secrets of Paris
Newsletter #139: April 9, 2014
*In this Issue:* ** Advance Copies Naughty Paris 2* ** Theatre in English* Notre Dame’s Eco-Friendly Lights* Cheap Sauna & Night Swimming*...
Cold Coconut Cheers
Happy New Year to all! We are here in Southeast Asia as the masses celebrate the end of one cycle and the start of a new. In typical dry-season fashion, ...
Love and Lemons
spring onion fritatta
[image: IMG_0022-cropped] Easter weekend might be a whole week away, but I figure it’s never too soon to start spring brunching with friends. We could call ...
Lottie + Doof
Toasted Barley Risotto with Spinach and Herb Purée
The sun is out (it’s going to be nearly 70° today!), birds are singing, and it is supposed to snow on Monday. It is spring in Chicago—which looks a lot lik...
Where is Bryan?
Paris Marathon Round 2: For the Love of Pizza
I was reading through a note book that I often take with me on my travels. During a daytrip to Luxembourg in 2009, while sitting on a terrace eating a piz...
Food for the Thoughtless
I Killed Audrey Hepburn
It's true that travel can broaden the mind but, in rare cases, it can also lead to an international celebrity killing spree. Continue reading →
Cream Puffs In Venice
Small Cookies. Big Dreams.
[image: lemonmeringuecookies7] I’m sure we have all heard the adage that good things come in little packages. I am managing to survive these still-too-col...
LEMONGRASS TOFU BOWLS
[image: Lemon Grass Tofu Bowl . Sprouted Kitchen] I had my baby shower this past weekend with so many of my favorite people. I felt extremely loved and c...
Danish meatballs in curry sauce (boller i karry)
[image: Boller i karry. Lihapallid karrikastmes. Danish meatballs in a curry sauce.] Aren't those meatballs cute and bright? It's a popular Danish family d...
Beet (!) Tartare Redux – Recipe
Years ago, I posted a recipe for a very simple beet tartare. Then a couple weeks ago, the ChefSteps team was working on some distinctly non-vegetarian t...
Over a Tuscan Stove
This year, my culinary tours began early. I have always dreamed of attending the St Joseph Day celebrations in Sicily since I read about them in an article...
Wit & Vinegar
GROCERY LIST 36
On this episode of hoarders we’re exploring my obsession with the bags of already ripe reduced price bananas/maybe we can start a trend and call it donkey ...
That word is eat
June has mastered a new word, and that word is eat. It’s one of many things I like about her. Because Brandon works most nights, I get up with June ...
No lunch bag, no lunch
Whatever else you might say about the Big Os, they are the most food-savvy White House occupants ever. He not only knew to make a pit stop at the most reve...
Mint Matcha Latte
Earthy green tea, freshly steeped mint leaves make this home-made mint matcha latte a delicious treat at home.
A tale of two markets
A few weeks ago I went on a spontaneous mini holiday to Switzerland. Like most leisure trips I go on- especially the last minute kind- I had almost nothin...
High-flying Sunday on the Seine
Denis Josselin photo © Caroline HENNELIf you are in Paris this Sunday, April 6, do yourself a favor and hightail it over to the 12e arrondissement to the ...
Do me a favour….
There is a reason to why I am so silent here, right now it seems to me that I only post the breads I bake with the Bread Baking Babes or shamelessly talk...
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...
Not what was expected
*You may have noticed the snazzy button on the left. I'm honoured to be nominated for a Best Food Blog Award from Saveur Magazine, in the category of Bes...
Not Without Salt
Chocolate Cupcakes with Fresh Mint Buttercream
I’ve written in this space long enough to have mentioned cupcakes a number of times. At first I thought, “I can’t post yet another cupcake recipe, ca...
Food by John Loydall
Breast of Lamb Ste-Ménehould with Sauce Ravigote
Any dish that makes use of one of the tougher, less popular cuts of meat and turns it into something as classy as this is, for me, what good cooking is a...
La Tartine Gourmande
October 2014: A lifestyle and Cooking Workshop in Sicily
Blood Oranges Do you remember how lucky I felt when, two years ago, I was invited with a number of food writers and photographers to spend a few days at Ca...
White on Rice Couple
Orange-Spiced Chocolate Chip Banana Bread
Lately we have been gardening fools. Geeked out over little projects and springtime plantings. Our souls feeling rejuvenated as the garden warms from it...
Best Baguette of Paris 2014
Sometimes my timing is the worst ever, but this is not one of those times. As if being back in Paris again couldn’t be better, the winner of the annual be...
This month is the month where I put in the most work into both our allotment and garden. I've gone a little *too* crazy with seeds, filling both our allotm...
My stomach on a first date
[image: My stomach on a first date] View
As long as the season lasts - Blood orange & grapefruit sorbet
And the sorbet gods seem to have had mercy - or how else would you explain the fact, that my favorite grocery shop had the best blood oranges of the whole ...
Why Travel To France
Random Photo: The Land of Jajakistan
Spotted these boxes in a restaurant in Burgundy. Note: “jaja” is slang in French for wine.
The Food Section
A pungent, potentially noxious mass of smoke caused by the cooking of meat in a restaurant kitchen.
I don't often post images of installations that are created for display in a gallery setting, so here are a few of one created at the end of 2013 fo...
Art of Dessert
Pandesal (Filipino Bread Rolls)
Growing up in the Philippines, I would always wake up to a familiar sound outside my window. It would start out as a faint echo from a distance and as i...
Fish Baked in Hierba Santa
Easy fish with Hoja Santa (a.k.a. Hierba Santa in Oaxaca and Acuyo in Veracruz). Line a cookie sheet with the leaves and top with trout. Squeeze juice from 6...
50′s California in Paris Cocktail Adventures: Lone Palm
Lone Palm 21 rue keller 75011 Paris The boys behind the Tiki Lounge now have a new spot with a personality all its own. This time they’ve traded blowfish l...
Friends who give a fig..
(Chocolate yoghurt cake with sticky caramel figs) A few days ago, a high school friend sent me an email. She was out of town, her fig tree was heavy with f...
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 usi...
Rosa Jackson's Edible Adventures
Eating in Singapore
[image: Prawns garlic] Though Singapore has a reputation for cleanliness and order, it also has a more down-to-earth side that comes through in its multicu...
A Tamarind Beef & Kohlrabi Salad and A Brand New Year!
A new year! Wishing you a great 2014. May it be filled with all the things you work, wish, hope for! May it be filled with creative energy, engaging people...
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 ...
Lemon Fire Brigade
VEGAN. BRÛLÉED BUTTERNUT SQUASH PIE GOODBYE 2013! <3 CHEERS TO NEW CHAPTERS. BRÛLÉED BUTTERNUT SQUASH PIE // makes enough for two 9′ inch pies or si...
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...
Fresh Figs + Dark Chocolate
I wish fig season lasted forever. No I don’t. Truth is, while I had previously lamented their short window of availability, I’ve concluded that it’s best...
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...
A Less Successful Use of Arduino in Bread Making
The light-bulb-based dough chamber that I posted about a few months ago was a good design and worked well. However, it requires an input of electricity t...
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...
Alice Q. Foodie
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 in...
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...