The Perfect Pantry
Chocolate: like or dislike?
[image: Chocolate] *Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking ab...
Favorites List (11.28.14)
A few favorites for the holiday weekend...heavy on the reading. I'm in between books, please let me know if any of you are reading anything (books, arti...
Ideas in Food
It Tastes Like Turkey
We had visions of turkey grandeur for Thanksgiving. Our Workshop schedule and a Nor'easter encouraged us to change our plans. And we listened. We cut the l...
How Sweet It Is
Roasted Turkey Potato Chip BLAT.
If you can roll yourself off the couch to do one thing today… … you totally should make this sandwich. OR! If you started shopping last night and have yet ...
10 Small Gifts to Say Thank You — Holiday Gift Guide from The Kitchn
[image: Pin it button big] Thanksgiving is over and the holiday season has officially begun, pulling in its wake parties and gatherings galore. These p...
John Talbott's Paris
Marcel Duchamp & Jeff Koons: Sticking it in your eyes at the Pompidou.
I'm not sure if the curators realized when they scheduled the two blockbuster shows at the Pompidou now that both artists often did stuff that mocked the vie...
OGM. No, we don't mean OMG. We mean OGM. As in, "Oh, garam masala." That's how incredible this sweet and earthy loveliness is.
Viet World Kitchen
Thanksgiving Leftovers Banh Mi Tips
One of the great pleasures of Thanksgiving is eating the leftovers. Sometimes the leftovers taste better to me than during the original meal itself. I don’t ...
5 (Languedoc-Roussillon) Things
[image: Le Languedoc] 1) Heading out of the village [image: Le Languedoc] 2) Canal boats [image: Le Languedoc] 3) View toward the Pyrénées [image: F...
C'est moi qui l'ai fait !
Gaufres de pommes de terre & Comté
Gaufres de pommes de terre & Comté Il y a deux ans, je me suis amusée à faire des gaufres de pommes de terre pour mon travail et j'avais eu un gros coup de...
Messy Nessy Chic
The Paris Horror Show
Friday night at the theatre would never be quite the same again. Down a dark Parisian alleyway, sheer horror awaited on stage… The Theatre du Grand Guignol...
Lost In Cheeseland
Franco File Friday: David Santori of Frenchie and the Yankee
This is my last Franco File Friday installment of the year and it's a chat with someone I appreciate tremendously, as much for our aligning passions - fo...
Our Favorite Books Are 30% off on Amazon Today
We love cookbooks (and other books about food), and we love giving them as gifts, too. So we were pumped this morning to see that Amazon is taking an extra...
Cooking Korean food with Maangchi
Korean food photo: Japchae made by eduardocarrara!
Japchae I made for dinner tonight :) The recipe for Japchae (잡채) is here!
[image: Happy Thanksgiving] View
Stir the Pots
Chestnuts in Panettone? In this Milanese sweet bread that is usually studded with raisins and candied citrus, that would be considered heresy for more orth...
The Pioneer Woman Cooks
Happy Thanksgiving (Winners!)
The winners of the North Face giveaway are: #199 Mary S. “Crisp, cool & sunny, beautiful day! Happy Thanksgiving!” #4146 AMC: “56 and rainy here in Idaho…....
David Lebovitz: Living the Sweet Life in Paris
Cranberry Sauce with Candied Oranges
Candied oranges pair perfectly in this cranberry sauce recipe, a great Thanksgiving side dish with turkey & other roasted meats.
Featherbed Eggs Will Get Your Family Out of Bed | The Feed. Marshmallows On Sweet Potatoes? Thanksgiving’s Traditions Exposed : NPR. I cannot handle marshm...
The best turkey to serve a vegetarian is not a texturized vegetable protein one ... it’s a chocolate turkey!
Not Without Salt
Sweet & Spicy Peanuts
I’m always late to the holiday game on the blog. While others have been posting pumpkin recipes since August and give you recipes for a dozen ways with tur...
Paris by Mouth
Planned to open Saturday November 26 Practical information Address: 24 boulevard du Temple 75011 Nearest transport: République (3, 5, 8, 9, 11) Hours: Open...
Chocolate & Zucchini
First of all, a reminder: if you’re in Paris this Saturday, November 29, I’ll be signing books at WHSmith from […] The post November Favorites appeared f...
Always Order Dessert
Cornbread Pull-Apart Bread
I'm not sure how it happened, but this week somehow became crazy-town week for me. It's not because of Thanksgiving. I'm not hosting Thanksgiving. I'm probab...
Salted and Styled
Pear Upside-down Skillet Corn Cake
Recipe and Styling by Libbie Summers (from, Sweet and Vicious –baking with attitude, Rizzoli) Photography by Chia Chong Nestled up next to the pumpkin pie ...
Love and Lemons
Butternut Squash Soup & Sage Crostini
[image: IMG_2014_11_01_01413-cropped] This soup recipe is a version of an old favorite. It’s not from my childhood or anything, but it was one of the first ...
On Rue Tatin
Thanksgiving Appetizer Dilemma
I panicked. I had twenty guests coming for Thanksgiving dinner (we celebrate as close to the real date as possible – this year, it was last Saturday) and ...
Hunter Angler Gardener Cook
In Defense of the Chicken
I did something the other day that I rarely ever do: I bought meat. Specifically, I bought a chicken. I view it as an almost political act. Americans have ...
Wit & Vinegar
PUMPKIN PIE WITH PECAN PRALINE TOPPING
Oh, hello. It’s just me showing up fashionably late to the thanksgiving blog scene but it’s cool because I brought this ‘rustic’ dreamboat pie and my ass l...
Curried Turkey Soup
[image: Turkey Mulligatawny Soup] This curried turkey soup made with leftover turkey is fashioned on a classic Anglo-Indian curried soup called “mulligataw...
Craft beer overtakes Bud: chart of the day
The King of Beers has a problem: Growth. Or, the lack of it. It’s pretty obvious that Bud is in decline. But a chart in the WSJ, reproduced above, shows ...
Thanksgiving Appetizer Idea: Georgian Eggplant Walnut Rolls
Badrijani nigvzit Happy Thanksgiving, my fellow Americans! May the sentiment of our holiday spread far and wide across the world. We need it. I don’t have ...
Canal House Cooks Lunch
We picked up our Thanksgiving turkeys this morning and finished the last of our grocery shopping—looks like snow’s a-comin’. Now the birds are brining—ge...
like a strawberry milk
On rituals and beautiful habits – Biscuits croustillants à la cannelle
[Crisp cinnamon biscuits] I don’t want fig leaf or oak bark infusion. I don’t want gimmicks and royal icing where it’s not needed. I want to explore flou...
Will Write For Food
Questions from a Recipe Copy Editor
If a copy editor has ever touched your cookbook manuscript, you will relate. And if you haven’t had the experience yet, you will be intrigued — and possibl...
Cookie and Kate
Creamy Vegan Pumpkin Soup
While I was in Portland, I went to lunch with my baby brother and our friend Bill. I’ve written about Bill over the years—in summary, Bill beat… The post...
Texas turkey chili
The other day someone asked me what I always keep in my refrigerator. After going through the usual list of things such as salsa, cilantro, and jalapeños, ...
David + World
Two views of the Château d’Azay-le-Rideau, one of the most famous and most beautiful of the Loire Castles. The post Château d’Azay-le-Rideau ap...
Ask a Frenchman!
Two views of the Château d’Azay-le-Rideau, one of the most famous and most beautiful of the Loire Castles. The post Château d’Azay-le-Rideau ap...
Oof: Red Hawk Macaroni with Prosciutto and Raspberry Jam
-*Utter deliciousness in a bowl.-* During the writing of *Melt: The Art of Macaroni and Cheese, *Stephanie and I had to deal with a small little problem. ...
Rosemary and Vanilla Apple Butter
Time again for the monthly post I do together with Sophia and Simi, this time it is about preserves and such stuff. I have to add ‘such stuff’ because I ...
Where is Bryan?
Studying at the Sorbonne: Making Money
Work hard, play hard. No need to sacrifice everything if you're earning pennies... How does a student survive in Paris? I’ve been getting this question a l...
Drizzle and Dip
roasted tomato and red pepper pasta with and aubergine and olives
I have become somewhat obsessed with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of th...
White on Rice Couple
Zucchini Noodles with Turkey Marinara Sauce
At some point during this Thanksgiving week you’re all going to want to either cleanse or use up leftover turkey. For us, it’s both. On Saturday we had a h...
The Trail of Crumbs
THANK YOU FALL sunrise over Autumnal vineyards in Canale, Italy I love Thanksgiving. It's my favorite holiday. Normally, I like to spend Thanksgiving in Sa...
cranberry pie with thick pecan crumble
Cranberry Pie with Thick Pecan Crumble Despite the contrast from the brown sugar, oat, cinnamon and toasted pecan crumble on top, the shower of powdered su...
Things I learned from Rick Bayless
Disclosure: I was compensated by Negra Modelo to attend this event, post about it on social channels, and write this blog post. I'm not going to mince word...
use real butter
with gravy on top
Recipe: buttermilk biscuits and sausage cream gravy Up until a few days ago, Thanksgiving was nowhere on my radar. There was just so much going on for the ...
Thankgsgiving Throwback Treats
This week is going to be busy busy. I’m trying to get ready for all the cooking and baking … and eating (YAY) for Thanksgiving. It’s like my favorite day. ...
Art of Dessert
Maple Syrup Cinnamon Rolls
There's just something magical about the smell of cinnamon. Whether you're baking a pie or a batch of cookies, this sweet and spicy scent will find its w...
A War Bread in a Modern Cookbook: Oat Bread
[image: WW1 poster: Little Americans. Do your bit.] As I mentioned in a previous post, I have been baking a "war bread" for quite a while. My long-time fav...
25+ Deliciously Healthy Low-Carb and Gluten-Free Holiday Side Dishes, Appetizers, and Salads
If you're looking for Low-Carb or Gluten-Free Holiday Recipes, these are 25+ of my favorites from ten years of sharing carb-conscious recipes for the holid...
Prying salmonella sprouts out of dead guts
So we’re in a typical West Village restaurant where tables are crammed together as if we’re all dining on the A train. A guy who had been using the light o...
Like he did
The three of us have that hanger-onner of a virus that’s going around. The past two nights, I’ve coughed myself to sleep in the basement guest room, and as a...
With A Little Help From Your Cheesemonger
This is Molly. She works at The Cheese Store of Silverlake, one of my favorite places to shop before a dinner party, and recently I decided to go in withou...
Desert Candy حلويات الصحراء
How To Make Your Own Harissa (and Why You Should)
[image: DSC_0037] Harissa is all over the place in America these days, everywhere we turn there's the North African chili paste on menus and condiment list...
Lottie + Doof
Profiteroles with Tahini Brown Butter Cream, Sesame Cashews, Caramel and Halva
There are a few restaurants in this world that have become iconic for me. Places that manage to provide everything I dream a restaurant could provide. Some...
Breakfast of Champions
I was visiting my friends Maria and Isidro in their little village called Tepehuaje, right on the Lago Chapala and the first morning they asked if I wanted t...
I have talked before about how this whole writing business is generally solitary. The independent work *is* often freeing; the singularity clears distra...
Chinese Soup Dumplings Recipe (with Pork & Crab)
Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several h...
the sophisticated gourmet
Give Books Campaign & Giveaway
©The Sophisticated Gourmet 2014. | Permalink | 95 comments | Add to del.icio.us The post Give Books Campaign & Giveaway appeared first on The Sophisticat...
Food for the Thoughtless
The Tijuana Donkey
If you are drinking Tijuana Donkeys alone, make certain to remove the whistle from your mouth before consuming to avoid unnecessary choking hazards. Contin...
Over a Tuscan Stove
Big White Cows- Nose to Tail
*I was asked to participate in the Vetrina Toscana sharing my recipe for a favorite dish using the Vitellone Bianco dell'Appenino Centrale. What is that? T...
Weekend Suppers With Friends: Fresh Market Tabbouleh Salad, Seared Lamb Chops With Olive Chimichurri & A Warm Mushroom Salad
During fall and the holidays, it's all about cozying up and having with friends around our table. We make a fire, text a few friends and start cooking, gat...
The Salty Tart has a Pie Party (Caramel Apple and Persimmon Pumpkin) and I’m celebrating with an Emile Henry Pie Plate Giveaway
My friend and rock star pastry chef, Michelle Gayer (The Salty Tart), is hosting pie pop-ups in Minneapolis for the whole month of November. To get one (or...
A Veggie Venture
Simple Scalloped Potatoes ♥ Recipe
[image: Simple Scalloped Potatoes, just five ingredients, crispy on the bottom, crispy on the top. #AVeggieVenture] [image: graphic button small size size 1...
Jane Hornby's Malted Chocolate Birthday Cake
On Friday afternoon, Hugo and I were hanging out at home when talk turned, as it so often has lately, to cake. "CAAAAYKE, mama, ja?" So I said something resp...
A Remembrance of Tomato Chutney
I am to be my mother’s summer prep cook. I am nine. My uniform for work is simple. I’m dressed in a one-piece bathing suit and wear swimming goggles pulled...
CURRIED YELLOW SPLIT PEA SOUP
[image: Curried Yellow Split Pea Soup . Sprouted Kitchen] "You'll need coffee shops and sunsets and roadtrips. Airplanes and passports and new songs and ...
Estonian lamb soup with cabbage
Time for *soup*! Earlier this year I came across a recipe for Islandic lamb and cabbage soup in the blogosphere. Lovely soup and justifiably popular - a...
My Fourth Cookbook - A Parallel Universe
Hey there! I missed you! You may have guessed it already, I am most definitely not a multi-tasker. Certainly when it comes to shooting a cookbook and blogg...
Appetite by Penny De Los Santos
For years I have wanted to be here for this day and finally I…
For years I have wanted to be here for this day and finally I am: Día de los muertos in México City. (at Coyoacan, Mexico City) via Tumblr http://ift.tt/1w...
Expanding Home Cooking Horizons: The Best Appliances for the Male Home
The kitchen can, at times, be a rather daunting destination for us men. The good news is that it’s never been a better time to get familiar with the kitche...
Secrets of Paris
Newsletter #147: October 31, 2014
*In this issue:* ** Toussaint - Day of the Dead * Three Ways to Get Around * Vintage Photos and Posters * Coloring Paris * Recommended Books *...
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...
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...
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.
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...
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 ...
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...
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...
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 ...
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...
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...