The Perfect Pantry
Cauliflower: like or dislike?
[image: Cauliflower.] *Occasionally on our Facebook page, we play a little game called Like or Dislike, with ingredients from the pantry, ingredients I'm...
Appetite by Penny De Los Santos
via Tumblr http://ift.tt/1pStkXv
Cooking Korean food with Maangchi
Dumpling Wrappers (Mandu-pi)
Today I’m going to show you how to make extra-large dumpling wrappers big enough to make king-sized Korean dumplings. Korean dumplings are *more...*
Ideas in Food
Extruding mafaldine pasta was inspirational. We found that by slightly pulling on the pasta as it extrudes we were able to help the noodle retain its tight...
Grilled Shrimp Tacos with Mango Avocado Salsa
[image: Grilled Shrimp Tacos] It’s Labor Day weekend and the unofficial end of the summer holidays (though for some kids, school started a couple weeks ago...
Wines under $20: Ott (Gruner edition)
There’s a hilarious story that runs every August: they’re running out of rosé in The Hamptons! Predictably, it ran again this week. There are tons of gre...
What's Cooking This Weekend? — Weekend of August 30 - September 1, 2014
How To Make Pumpkin Spice Lattes (Even Better Than Starbucks!) [image: Pin it button big] It's a long holiday weekend for us here in the States and boy,...
Chocolate Covered Banana Gummi Bears
Name: Chocolate Covered Banana Gummi Bears Brand: Albanese Place Purchased: Lolli & Pops (Glendale) Price: $3.75 Size: 4 ounces Calories per ounce: unknown...
How Sweet It Is
Black Plum Tarts with Brown Butter and Sea Salt.
OMG I’m on a tart bender and I cannot stop. I know. It’s bad. Has pregnancy made me boring? Like boring-er than usual? I promise this is the last one. No r...
Lime Poppyseed Cake
I’ve wanted to make this for a long time, since my coffee-filled, editing-the-book-manuscript afternoons at Kooka Boora (now KB Cafeshop) in Montmartre, wh...
Cookie and Kate
Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing
What day is it again? I went on a whirlwind trip to California this week. I flew west to sunny Sacramento on Monday afternoon and stepped back… The post ...
Messy Nessy Chic
10 of the Most Fantastical Burning Man Creations
This week, an otherworldly gathering in the desert is taking place in the Black Rock Desert of Northern Nevada. A celebration of life, earth and all the in...
John Talbott's Paris
L'Esquisse in the 18th: the Rentrée Gastronomique re-enters with a Roar.
7.0 L'Esquisse, 151 bis, rue Marcadet in the 18th, 01.53.41.63.04, closed Sunday and Monday (Metro: Larmarck-Caulaincourt) opened 3 weeks ago and already is ...
This Week at Serious Eats World Headquarters
This week we had an expert bread baker in the office, discovered a favorite Midwestern snack, and...well, we know this is all you really care about: THE DO...
Favorite Healthy Grilling Recipes for the Last Weeks of Summer (Gluten-Free, Low-Carb, Can Be Paleo)
[image: Favorite Healthy Grilling Recipes for the Last Weeks of Summer found on KalynsKitchen.com]There's still nearly a month before the official end of s...
The Pioneer Woman Cooks
As I showed you a couple of weeks ago, we decided to adorn the walls of our new office with black-and-white photos of the ranch and family. I think i...
Chocolate & Zucchini
Some of my favorite finds and reads for this month: ~ What’s new on the Paris restaurant scene this fall, […] The post August Favorites appeared first on...
White on Rice Couple
For the Grilling Weekend: Jalapeño Cheddar Stuffed Burgers and More
Are you ready for the weekend? We are so ready, you guys have no idea. Well at least until you’ve read this post. We worked really hard this week to get ou...
I have a child who is about to be two years old. I have a lot of thoughts on the subject, but one thing I do not have a lot of thoughts about is a second bir...
Viet World Kitchen
Banh Mi for Labor Day Parties and Lunch Boxes
Two of my colleagues in food media framed banh mi in interesting ways this week. Amy Sherman, a smart food writer in the Bay Area and blogger at Cooking with...
The Best Sweet Use for Your Smoker? Smoked Ice Cream | Serious Eats. What We Really Taste When We Drink Wine : The New Yorker. “Do we actually want to elim...
Cheeseburgers in Paris: chic not cheap
Went out for dinner tonight to a nice place in the 16th arrondissement and was surprised to see that since the last time I was there, they have added cheeseb...
Canal House Cooks Lunch
Today we’re having the most obvious summer lunch—pan con tomate. Olé.
Fig Tart with Goat Cheese and Pistachios
Ever find yourself in something of a frenzy for figs? Here's how to put that lovely excess to swell and swanky use.
Where is Bryan?
Bib Giveaway: Reebok Spartan Race France
Running in Paris – it’s a *thing* now, no news there. I get anxious when I hit the Canal on a Sunday, afraid of running into the hordes of other runners, ...
use real butter
Recipe: porcini mushroom lasagne We have somehow worm-holed into autumn this week because the weather turned cool, windy, and stormy in the mountains. I ra...
David Lebovitz: Living the Sweet Life in Paris
Our Tour de France, Part 2
A trip to the Loire, Chablis and Burgundy in France, to eat, visit outdoor markets, sip wine and tour chateaus.
Muhammara (or mouhamara) is something I love to turn people on to. It's a traditional red pepper spread originating from Syria made with a beguiling ble...
Will Write For Food
Two More Books for the End of Summer
When I wrote my recent post about four irresistible summer reads, I had a nagging feeling that I left off one I really wanted to tell you about. I didn’t r...
C'est moi qui l'ai fait !
Bœuf haché et sauté à la thaïlandaise
Boeuf haché et sauté à la thailandaise Cette recette, je voulais la faire depuis des années. Elle fait partie de celles que j'avais le temps de découper da...
Love and Lemons
crispy pesto baked zucchini
[image: IMG_0017] And the zucchini blogging continues… This has been one of my go-to dishes this summer (or at least a few variations of it). Like many reci...
Creamy chantarelle sauce recipe (aka creamy girolle sauce)
My regular readers all know about my love for wild mushrooms. We had a long and hot and dry summer here in Estonia - not the time for forageing for wild ...
David + World
Medieval Music Band in Cordes-sur-Ciel
Medieval music band in Cordes-sur-Ciel. At the Grand Fauconnier Medieval Fair of course… The post Medieval Music Band in Cordes-sur-Ciel appe...
Ask a Frenchman!
Medieval Music Band in Cordes-sur-Ciel
Medieval music band in Cordes-sur-Ciel. At the Grand Fauconnier Medieval Fair of course… The post Medieval Music Band in Cordes-sur-Ciel appe...
[image: Hôtel de Sens] 1) Hôtel de Sens [image: Paris] 2) Colorful bollards [image: Parisian Bulldog] 3) Lazy afternoon at *le café* [image: L'abbay...
After 3 years of planning, designing, re-designing and procrastinating, we’ve finally started our kitchen remodel. I’ve been both looking forward to and dr...
A Veggie Venture
Twice-Roasted Beets with Fruit and Avocado Feta Cream ♥ A Five-Star First Course!
[image: Twice-Roasted Beets with Fruit and Avocado Feta Cream. Weight Watchers Friendly. Gluten Free. Primal. Vegetarian.] My latest beet salad recipe: Roas...
Food for the Thoughtless
Jeeves and Worcestershire
Where would I keep him? In the closet? Not in this day and age. I don't even have a butler's pantry, but even if I did, it's no place for a valet. Continue ...
Corn, Zucchini and Chickpea Fritters
I don't remember exactly how I stumbled on this recipe, I'm remembering vaguely that I had too many zucchini knocking around in the fridge and a can of chick...
Lottie + Doof
We recently spent some time in Provincetown, the town precariously perched at the sandy tip of Cape Cod. It is easily one of my favorite places in the worl...
Caramel Apple Oreo Cookie Pops
Check out these tiny treats. They are the cutest little pops made using Oreo’s newest cookie – a limited edition Caramel Apple Flavor – that’s available ex...
Hunter Angler Gardener Cook
Ah, the unloved bluefish. I grew up catching and eating these oily, oceanic piranhas, and I love them still. Smoked bluefish is one of my favorite smoked f...
Not Without Salt
Peppermint Tea Lemonade
I’m in denial that summer is nearing an end. I’ve been here before and I know myself enough to know that it happens in a moment. One moment its tomatoes an...
Lost In Cheeseland
Franco File Friday: Janice MacLeod, author of 'Paris Letters'
How much money does it take to quit your job and move abroad? That was the abiding question author Janice MacLeod asked herself for over a year when confr...
Stir the Pots
Pide, Egg, Suçuk
Pide can be called Turkish pizza. Here's my sourdough version, enhanced with suçuk from the best producer in Astoria, along with an egg.
strawberries and cream with graham crumbles
Strawberries and Cream with Graham Crumbles This recipe will yield about 1 1/3 cups crumbs; the cream will yield a little under 1 cup and This whipped crea...
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...
Desert Candy حلويات الصحراء
Summer Blueberry Cake
[image: photo 3-5] I have this pile of recipes that I want to share here sitting next to me. And yet, despite my excitement over home-cured salmon or these ...
GREEN SALAD OF NECTARINES, CORN + PEANUTS
[image: Green Salad of Nectarines, Corn & Peanuts . Sprouted Kitchen] Not in the head space to write much, but I wanted to share this salad we had at a b...
Hey folks, taking a little time off for summer vacation, but I’ll be back after Labor Day to entertain you with more stories, recipes, and amateur gourmet ...
Why haven't you had kids yet?
[image: Why haven't you had kids yet?] View
Tomato, cheddar, and bacon biscuits
The other morning I was waiting for the cable guy to arrive. I’m sure you know the drill—the cable company gives you a window of time and if you’re not hom...
On Food, Being an Expat and Rice Pudding
Being an expat changes how you look at food, when you move to a new country you are introduced to new food, ingredients and dishes, a different food cult...
Alice Q. Foodie
Fairweather at Rare Form - Downtown San Diego
[image: Untitled] Hey now! Look who's got the scoop! Sorry, but I can't resist - I'm just so excited to be writing about something that happened less than ...
Always Order Dessert
One-Bowl Cherry Chocolate Cake
I think I was shocked the first time I learned that not everyone loves chocolate-covered cherries as much as I do. To me, they just are the ultimate flavor--...
The Research Process: Fig and Brandy Jam
1. Collect information from the library, internet, interviews, etcetera. 2. Read it all. All of it. 3. Take so many notes that you would shame Tolstoy. 4...
Aviation inspired Paris Cocktail Adventures: L’oiseau Blanc at the Peninsula Hotel
L’oiseau Blanc bar of the Peninsula Hotel 19 Avenue Kléber Paris 75116 Let’s try something a little different around here. As most of you know, I’ve been b...
Drizzle and Dip
gua bao with hoisin and ginger pulled pork
Yes, this is definitely right up there amongst the most tasty and interesting things I’ve made in a while. The pork cooks in a slow cooker for about 9 hour...
Secrets of Paris
Newsletter #145: August 16, 2014
*In this Issue:* ** End of Summer Events* Solidarity, Diversity, Gastronomy* Municipal Class Registration Aug 25th* Patisserie Ciel* Paris Pas...
Looks like Paris
I'm a huge fan of the blue doors in Paris. Some days, when I was living in Paris, when I didn't quite know what to do with myself, I would just wander the...
The Eatsdropper's chocolate chip cookies are oooooold
Happy Friday, kittens! I'm just back from a few days in Sacramento for a fun and informational trip with Muir Glen. I lived there for a relatively brief st...
Over a Tuscan Stove
Panelle- Sicilian Street Food
I was a vegetarian for about 7 years, I guess now you would say Pescatarian,as I ate sushi! Living in Tuscany now for 30 years, I eat meat. but the mediterr...
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...
On Rue Tatin
Two Tacoma Hot Spots
I was just in Tacoma, Washington, the forgotten city south of Seattle, for a quick trip. As I meandered through the lovely old neighborhoods, I asked mys...
Paris by Mouth
Former Top Chef contestant Jean-Edern Hurstel is using high quality French ingredients to turn out haute Cantonese cuisine in a luxe setting at the recentl...
Salted and Styled
Southern Sartorialist’s Cookie (dude’s cookies)
Recipe and Styling by Libbie Summers Photography by Chia Chong Video by Red Velvet Partners and Barrera Productions Model: Cedric Smith A salty, smoky, bou...
The Trail of Crumbs
*TofC contributor, Ingrid Pankonin, sent us this sweet little egg recipe and we can't wait to try it. I bet you won't be able to wait either. How good does...
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".
Wit & Vinegar
GROCERY LIST 38
Since Steve and I have been down here in Southern California we’ve decided to go on the tostada/taco/frozen treat/burger diet. It’s almost a weekly visit f...
Hard Truths about Farming & Gardening
A few weeks ago we attended a screening of a documentary, “Growing Cities,” about the rise in urban farming across America. From rooftops to empty lots, ...
Green Beans with Pepitas and Oregano Indio
What has my life come to? Every week I get a glorious box of vegetables from my CSA, Carneros Farm Stand, and at first it was cute but now I'm drowning in ve...
Purity balls and virgin sturgeon
Maybe I’m easily amused, but I’m enjoying watching true-red staters begging for Washington help now that they have a salmon glut on their hands. Of course ...
Service 101: Selling Happy
An excited customer who’s in love with your company's product line or services and gushes about you to their friends is just about the most powerful, organ...
Clean Dining in San Diego
[image: bBar] I’d been down this road before… And yet, I chose to ignore that which had become increasingly obvious. I never thought I would be one of “th...
All apologies for the limited photo evidence of this cherry and blueberry buckle. Considering it was deemed sufficiently cooled at the precise start of o...
Trix Cake and a Movie Night Giveaway
We really have David Chang and Christina Tosi of the Momokuku restaurant group in NYC to thank for elevating breakfast cereal from a mere bowl of milk to h...
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...
Cream Puffs In Venice
The “Third Time is a Charm” Cake
[image: twinkiebundtcake3] You know that moment, when you're doing something completely routine and everydayish, when suddenly the light bulb goes off? Ma...
(Apple and strawberry crumble) Crumbles. Well, everyone’s made them at some stage of their baking pursuits. My favourite has usually been cinnamon apple, m...
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...
My limoncello tree
It took a decade to make my first limoncello. I started from scratch. First we planted a lemon tree. Then we waited. After ten years I looked out the win...
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...
Art of Dessert
Lemon and Lavender Shortbread Cookies
I've kinda been daydreaming lately. Hubby and I have been talking about redoing the backyard this year. We haven't really done much to it since we mov...
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...
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 ...
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...