Hunter Angler Gardener Cook
Stroganoff is a great example of what the Italians call brutti ma buoni, "ugly but good." It ain't the prettiest dish out there, but it's pure comfort food...
Where is Bryan?
Chicago in 26.2 Miles
One minute and forty-two seconds more and the tears wouldn’t have been falling across a smile. Who knew such a small chunk of time could be so significan...
White on Rice Couple
Fudgy Chewy Pumpkin Swirl Brownies
It’s been at least three years since we decorated for Halloween. Back-in-the-day we used to drive up to Los Olivos and go apple picking. We never failed to...
Drizzle and Dip
how to make an aperol spritz
A Spritz is a classic Venetian drink that is made with either Campari or Aperol. I prefer the latter as its slightly less bitter and has a lovely citrusy f...
use real butter
Recipe: roasted broccoli and farro salad with feta I’ve spent the past two weeks trying to get myself back into the groove over here. Somehow, I managed to...
How Sweet It Is
Cider Bourbon Jam Cocktails. (with ginger beer!)
How much can I “can’t even” with fall? That is the question. It’s pretty ridiculous and basic and I want all the boots and leaves and apple picking and cin...
Desert Candy حلويات الصحراء
Diners and Chocolate Crispy Treats
[image: DSC_0630] Right before we closed on our apartment, I watched a sweet little video about the dying (extinct?) art of neon sign making in New York Cit...
Ideas in Food
We were looking at Club Classics. Beef stroganoff fit the bill. We were also looking to upgrade the ubiquitous filet mignon. I believe we took care of that...
Classic Baked Acorn Squash
[image: Baked Acorn Squash] Always a favorite at our Thanksgiving table is baked acorn squash. They’re so easy! The hardest part is cutting the squash in h...
Cookie and Kate
12 Favorite Kale Salads (plus, how to make the best kale salad!)
I counted up the number of beloved kale salad recipes on this blog the other day and came up with an even twelve. Kale salads are my… The post 12 Favorit...
Spiced Pumpkin Seeds
"Super easy." "Quite addictive." "Divine." That's what folks are saying about this surprisingly seductive pumpkin seeds recipe.
Stir the Pots
For a long while I wondered what it would be like to mill my own flour. So I ordered an German Komo mill, and, along...
Weekend Recap: This Week on Serious Eats
Portland's best food carts, a foolproof way to make crispy bar-style pizza, and more! We also waffled some ramen—yes, we really did—and brushed up on our c...
The Perfect Pantry
40 fabulous recipes with Sriracha sauce
[image: 40 fabulous recipes, from apps to dessert.] When you peek inside my refrigerator, you'll always find, lined up in the door, Fresca and fizzy water...
Salted and Styled
Behind the Scenes: Wine and Weddings
Thank you for joining us all week (head back to the home page and click through the past 5 days if you missed it). We were honored to produce this ...
C'est moi qui l'ai fait !
Sablés amandes et grué de cacao
Sablés amandes et grué de cacao Un jour, il faudra que je vous raconte le nombre de livres que j'ai achetés juste parce qu'une blogueuse en avait parlé ave...
Stoudemire dunks himself in a red wine bath
Amar’e Stoudemire, the Knicks’ oft-injured forward who makes $18 million this season, is into wine. Like really INTO wine: he posted a picture of himself...
Love and Lemons
butternut squash walnut & sage pasta
[image: IMG_2014_10_14_01172-cropped] Happy Saturday! Jack and I are in Nashville this weekend for the wedding of one of my best college friends. It’s been ...
A Spooky Colorful Halloween Party — Gatherings from The Kitchn
A Spooky Colorful Halloween Party A Hip Hop Halloween Party Playlist Download Our Trivia Party Game for Your Halloween Bash A S...
The Pioneer Woman Cooks
Community Question: Grammar for Literal Thinkers
Community Question is a category inspired by you. Here and there readers write in with questions that are better served by the varied, experiential knowled...
David Lebovitz: Living the Sweet Life in Paris
Peppermint Stick Ice Cream with Hot Fudge Sauce
Festive and fun! Peppermint stick ice cream with hot fudge sauce is a sure-fire hit - churn up a batch today!
Favorites List (10.17.14)
I've been waking up on the early side lately, and tend to do a bit of reading before the sun rises. Which means(!), I have a few things to share with yo...
Mike and Ike Minion Mix
Name: Mike and Ike Minion Mix Brand: Just Born Place Purchased: Walgreen’s (Echo Park) Price: $1.79 (overcharged at Walgreen’s) Size: 5 ounces Calories per...
Cooking Korean food with Maangchi
Korean food photo: Mandu!!!! made by souavarat!
Made some mandu also this weekend. I was lazy and bought the mandu skins instead of making the wangmandu pi.But *more...*
Canal House Cooks Lunch
We’re racing out this afternoon to take in this glorious day—it’s prime-time autumn. So it’s just a quick lunch of braised leeks vinaigrette, hard-boiled...
Always Order Dessert
Flourless Cashew Oatmeal Cake (Gluten-Free)
A few weeks ago, I went on a bit of a nut buying binge. I'm not sure what prompted it, but at the height of craziness I looked around and realized I had poun...
Messy Nessy Chic
The Photographer Re-inventing American Retro
Every once in a while, a photographer comes along and just blows you away. Today, Ryan Schude is that guy. The fascinating scenes, the colours, the cars, t...
Not Without Salt
Olive Oil Zucchini Bread
Renee taught me how to like smoked trout, she opened my world to octopus and made me a preacher of the wonders of oysters. She did this slowly and without ...
Appetite by Penny De Los Santos
Some days I master the soft boil others I’m totally off….
Some days I master the soft boil others I’m totally off. Yup, not my best this am. But look how amazing it looks on one of @skgillingham ceramic plates via...
Giveaway: Vanilla Extract, Spices from Rodelle
I am absolutely addicted to the Rodelle Sriracha Seasoning!!! We used in our Pad Thai Zoodles recipe - and WOW - such intense flavor. Their vanilla extract...
Back on the trail
According to Friedrich Nietzsche “What doesn’t kill you makes you stronger”. I think that’s nonsense. Even so, life should be lived optimistically, even ...
Viet World Kitchen
How to Set a Vietnamese Table and Serve
Richard from Toronto recently asked about how to set a Viet-style table and how to time the serving of a Viet meal. He and his wife are cooking their way thr...
A Look at Land Rights on World Food Day
Danu tribal family farmers heading to their fields in Shan State, Myanmar It’s World Food Day, an annual celebration marking the establishment of the Foo...
carrot cake with cider and olive oil
Carrot Cake with Cider and Olive Oil 2 1/3 cups (290 grams) all-purpose flour 3/4 teaspoon (5 grams) table or fine sea salt 2 teaspoons (10 grams) baking p...
John Talbott's Paris
Le Clou de Fourchette in the 17th: A game fix well-delivered.
7.3 Le Clou de Fourchette, 121 Rue de Rome in the 17th, 01.48.88.09.97, closed Sunday and Monday (Metro: Rome, Villers, Pont Cardinet on buses 31 and 53) is ...
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...
Paris by Mouth
Prodigal chefs return to cook with Passard
For two days in November, chef Alain Passard will be partnering for a series of meals with his former acolytes – chefs who worked for him at L’Arpège befor...
Lunch at Petit Trois
Is it possible to go to Paris with your friend Diana, eat yourself silly, then come back from Paris to L.A. only to have a French meal just as good as, if ...
LEMONGRASS + COCONUT SUMMER ROLLS
[image: Coconut Summer Rolls . Sprouted Kitchen] I have waxed on about how helpful it is to stay on track eating healthfully when you have things ready i...
Chocolate & Zucchini
Lemon Ginger Tartlets
It’s been almost ten years since I was first in touch with Claire, the talented author of the pioneering natural […] The post Lemon Ginger Tartlets appea...
Lottie + Doof
Turn and Face the Strange
Public Service Announcement: David Bowie Is is the name of an extraordinary touring exhibition that originated at the Victoria and Albert Museum and is cur...
Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers (Low-Carb, Gluten-Free)
[image: Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers (Low-Carb, Gluten-Free) found on KalynsKitchen.com]So many good flavors in this Thai-In...
I picked up a roll of film that I shot at Sam and Megan’s wedding last month, and maybe my friend at the lab did some wizardry with the negative scanner, but...
Will Write For Food
Should Recipes Still be About Meals?
As The New York Times reported recently, “sitting down to three square meals is going the way of the landline.” People now graze throughout the day and som...
A Veggie Venture
Pumpkin Smoothies ♥
[image: Pumpkin Smoothies, just five minutes and five pantry ingredients. Vegan, gluten-free. For Weight Watchers, #PP4. #AVeggieVenture] [image: graphic bu...
Sausage, potato, and cabbage skillet fry
When I was growing up, you could count on several suppers happening that week—our weekly visit to the cafeteria, a trip to our favorite Tex-Mex restaurant,...
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.
[image: Courseulles-sur-Mer market] 1) Smoked garlic [image: Le Minervois] 2) I always miss the beauty of the Minervois this time of year [image: Stair...
Lost In Cheeseland
Chez Nous with Galaxie Andrews
[image: Chez Nous - Photo by Galaxie Andrews] It's been two years since I've returned to America. Two years since the officers at Philadelphia Internationa...
Wit & Vinegar
BBQ ROASTED CHICKPEAS + A SERIOUSLY DELISH GIVEAWAY!
Look how nail painting emoji I’m being with a BBQ theme in October. I feel totally fine because truth is it still still feels like a perfect toaster here i...
Many Mini Mummies
Mini mummies! And a bunch of them. I was inspired to make these little guys by the Mummies in my new Cake Pops Halloween Book. Here’s the cover for referen...
Gravlax with sea-buckthorn berries
Sea-buckthorn is a popular autumn berry here in Estonia. I'm afraid it's not so widely known in the US where most of my blog readers are based. However,...
Rich soil, tilled
Not going to hold my breath waiting for the exposé of how, without a “ghostwriter,” you can come up with 2,000 recipes while bloviating and Hoovering on di...
At last – the Bread Baking Buddy Roundup!
It wasn’t my intention to be this late with the Buddy roundup but sometimes working as a freelance creates this kind of situations, a cluster of work tha...
On Cooking for Others
My darling child, who, given the choice, would rather eat raisins than anything I cook for him. I read this sensitive, intelligent piece last week by a woman...
Behind the Scenes at America’s Largest Contiguous Hop Farm | Serious Eats. I had this same learning experience when I attended Hop Academy two years ago. T...
Apparently, the good folks over at Anchor Distilling (by way of Wagstaff Worldwide) know I like booze. Good booze, specifically. And lately they've been gr...
Service 101: Defining the WHY of Your Business
Research has shown that organizations that commit to a bigger reason for being are more successful at retaining great employees and in earning profits, tha...
You can't watch that video! or, DRM stupidity
Seriously? Once again, the video I want to watch is not available in my country. Which, when you are an expat, is actually a misnomer. I learned about the he...
On Rue Tatin
My friend and colleague David Lebovitz has given me many things over the years, most of them issued from his magic oven or stove. This recipe for almonds,...
Chorizo and White Bean Tamale Pie
Before you leave a comment about the word tamale, yes, I know that in Spanish the word is tamal and the plural is tamales and there really isn't a word tamal...
Things I Forgot About Working in a Professional Kitchen
*-200 Pippin apple tarts with prune-brown sugar compote and cinnamon sugar. Served with apple cider butterscotch, mascarpone sabayon, and almond crumble. ...
To Spend Time
About two weeks ago I walked out on a pier that stretches into Lake Ontario. That pier runs parallel to another one, one that crops out from the edge of ...
Rustic Apple Tart With Hemp Seed Crumb Topping
First morning with a clear crisp chilled air. Not the first weekend with apple pie on my mind. Oh yes, it's definitely apple season. And pumpkins, squash a...
Springing into new things : Raw, vegan, gluten-free baking
(Raw and Vegan Carrot Cake) Nobody panic, I haven’t actually turned my baking blog into the polar opposite of everything that has been posted here for the ...
Secrets of Paris
Newsletter #146: September 10, 2014
*In this Issue:* ** Tours of My Neighborhood* Call it Street Art, SVP* Things Grow Here* Get Off Your Butt* What Happened in Paris* What Heather At...
They say that water cannot be created or destroyed
[image: They say that water cannot be created or destroyed] View
Art of Dessert
Oatmeal Cranberry Chocolate Chip Cookies (Vegan)
*"If at first you don't succeed, try, try again."* As much as I love being creative in the kitchen, sometimes trying to figure out how to make a recipe ...
Oh, Paris! Oh, Work!
*Mes apologies!* I have not updated the blog for a while, with good reason. I have a new job. Oh, not just *any* job. This is a great new job that keep...
Honey Whiskey Apple Cake
I think the title says everything necessary to make you want to bake this simply gorgeous cake. I really can’t take any credit for this beauty, I snatched ...
David + World
Ussat-les-Bains – Avenue de la Gare
Another postcard from the small village of Ussat-les-Bains in the Ariège department of France. I have already posted one postcard of the village and mo...
Ask a Frenchman!
Ussat-les-Bains – Avenue de la Gare
Another postcard from the small village of Ussat-les-Bains in the Ariège department of France. I have already posted one postcard of the village and mo...
Food for the Thoughtless
The Great Leap Forward
I may not feel completely ready for my own literary baby, but I have recently discovered that I am pregnant with its possibility. And I am very glad to let...
The Trail of Crumbs
Tomatoes at Every Table
We had a beautiful tomato love affair while visiting friends and family in California and Marfa, Texas recently. Many sweet outdoor meals were made with p...
Over a Tuscan Stove
Big Red Tents and Dreams
This summer has flown by like a dream. We had very little heat so it was rather surreal most of the time. Then I attended MAD, a culinary think-tank in Cop...
Coconut Milk + Chocolate Pots de Creme
[image: pot de creme] If you read my last post, you know that my diet has changed dramatically of late. I don’t think this is a permanent situation as foo...
Bottled Paris Cocktail Adventures: La Cave a Cocktail
La Cave a Cocktail 62 rue Greneta 75002 Paris Last night the girls and I popped into Club RaYe to visit with the owner and meet up with Tim from Monkey Sho...
Alice Q. Foodie
Club Tengo Hambre Tour Part I - Verde y Crema, Tijuana
[image: Club Tengo Hambre Group 8.9.14] I have another post about London in the works, but judging by the number of questions I've been getting about this t...
Why Travel To France
Beef Bourguignon Sloppy Joe
Remember the massacred French recipes I mentioned previously? Here’s a new one: I give you my new food invention… (drum roll) the Beef Bourguignon Sloppy J...
like a strawberry milk
The sound of the forest – Gluten-free chocolate fondant cake
I wish you were here with me. Sat on the patio. There is a wooden table which I’ve slowly taken over: notes, drawings of mushrooms, a mug holding waterco...
Back To Butter – Cookbook Review
"One hundred years ago, the term *low-fat* didn't exist. The fats used in a typical...home were animal based, namely lard, butter, and a bit of duck fat".
La Tartine Gourmande
August 16-17: a food styling and photography workshop in Brooklyn with Sunday Suppers
Hello everyone, I am currently in East Sussex England teaching a food styling and photography workshop at Hawthbush farm. It’s incredible here! The country...
Lemon Fire Brigade
TOMATO, MELON, AND BLACK OLIVE COUSCOUS SALAD + ORANGE YOGURT DRESSING // Serves 6 Recipe published by Food and Wine, contributed by Sarah Bolla SALA...
Food by John Loydall
Beetroot-Cured Salmon With Chrain And Herb Salad
Every so often you’ll see deals on whole salmon at your local supermarket. If they seem in decent enough condition, they’re well worth the money. You can...
Rosa Jackson's Edible Adventures
Tasting Tel Aviv
[image: Love] I have never kept a journal consistently, but I do carry a notebook in which I jot down thoughts, lists and resolutions. In this notebook is ...
Woodruff ice cream - Wait for it!
Tell me, what is the very first thing you think of, when you see or hear the word “woodruff”? Probably the same I connect it with, a pretty nasty green col...
A “Conservation Luncheon” in 1918 featured whale meat
If you follow the restaurant scene and food events in your area, you will frequently see menus or special dinners concentrating on sustainable seafood, li...
The Greatest Veggie Burger. The World Has Ever Known.
Having been a vegetarian for 30 years, I’ve eaten my share of veggie burgers. The problem with most mass-produced veggie burgers is that they taste bland...
Stuff Parisians Like – The Books
Dear Paris Lovers, The silly articles on this blog have now been turned into a book, that is available in English, in French and in Polish. Thank you for...
Pinch My Salt
The Sugar Snap Peas are Back!
As if the scent of roses, lilacs, and orange blossoms wafting around our yard hadn’t been enough of a clue, the arrival of sugar snap peas in our CSA box i...
The Food Section
A pungent, potentially noxious mass of smoke caused by the cooking of meat in a restaurant kitchen.
The Cook's Atelier
The Cook's Atelier: we've got a new website and blog!
We've been working on some really fun and exciting new projects since we arrived at our new atelier including a new website and blog. If you'd like to follow...
the sophisticated gourmet
Convenience in the Kitchen: Bing’s Food & Drink App
This post was created in partnership with Bing. With a type or a swipe you can search the web, the cloud, apps, and your PC or tablet, all in one place u...
2013: The Highs Get Higher, The Lows Get Lower
The second half of 2013 went by in a flash. It was a real rollercoaster. Nick quipped sometime in the early fall that it seemed as we get older, our highs ...
Food & Think
Egg Nog: It’s All Fun and Games Until Someone Starts a Holiday Riot
When four gallons of whiskey was smuggled into a West Point Christmas party, a third of the academy erupted into chaos
Winners of The Edible Journey and Billington's Giveaway
[image: Winners of The Edible Journey and Billington's Giveaway]Thank you all for your lovely comments and feedback on The Edible Journey and it's photogra...
can i get all these at one job: more guidance, more responsibility, more learning & more money?
It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one h...
Confessions of a Restaurant Whore
RIP Judy Rodgers
I haven't written here in, quite literally, years. Two young kids and all that goes with that makes it challenging. But I could not let today pass withou...
Pastry Methods & Techniques
By: geyl derecho
Hi maam.. i juat want to ask about my cupcake mixture.. my ingredients are milk 1 1/2 cups butter 100gms oil 1/4 cup cocoa 1/2 self raising flour 1cup 1 eg...
Bronagh Staley – Owner of Sweet William, and Peter Staley – Artist, Isis and Fiontan
Bronagh Staley - Owner of Sweet William, and Peter Staley - Artist, Isis and Fiontan
Sunday Sweets: Dia de los Muertos
You may *think* Halloween marked the end of all the fun, but not if you celebrate Dia de los Muertos! *(By Ashlee Trotter) * Yep, Day of the Dead actual...
Sticky, Gooey, Creamy, Chewy
A Twist on a Classic: Cauliflower Fried Rice with Ham, Shrimp and Pineapple
A new Asian restaurant recently opened just a few blocks from our house. Actually, it was a popular and well-established place that closed many months a...
Tea & Cookies
I can’t remember the first time I found myself on Diane Cu and Todd Porter’s beautiful website, White on Rice Couple, but I remember what I found there: go...
Cannelle et Vanille
A rainy day at Terrain
[image: Lunch at Terrain at Styer's]I have been so inspired by rain lately. The moody blue colors that come from that light. The saturation. I spent a fe...
Lucy's Kitchen Notebook
The Lamb Chops
*The pickings were slim at the market. *I was going to be teaching a class where we just cook together through to lunch time, based on what I find. I dro...
Bonjour! Quelqu'un de bien attentionné m'a gentiment fait parvenir de très beaux sels achetés sur un marché à Marseille, ils sont tellement beaux que j'ai...
supper on the farm
Only one day since my return from Sicily and I am already missing it. I think I will retire there, preferably on a property like Mary‘s, in the middle of f...
Bun thit – cold Vietnamese vermicelli noodles
Like most people who love eating, I also love reading about eating. And sometimes, a particular chapter from ...Continue Reading The post Bun thit – cold...
Playing with Fire and Water
the three friends of winter
The Three Friends of Winter a dessert serves 6 winter: kasu amazake This is a variation of amazake that introduces yeast via the kasu (sake lees), aligning i...
image from Stockman
Thursday Night Smackdown
So Long, and Thanks for All the Fish.
It’s been almost five awesome years, but the time has come to end TNS. The site will still be here for all your recipe reference needs, but there will be n...
Persimmon and cranberry crisp - and a workshop!
He raises both hands to touch the cloth, asks, Which is this? This is persimmons, Father. Oh, the feel of the wolftail on the silk, the strength, the tense p...
Alinea At Home
Chestnut, too many garnishes to list
Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestnut...
What Katie Ate
Vive la France! (and a few missing oeufs...)
I've been meaning to write up this post for a few days but alas I have been pretty unwell and bed-ridden for the past 6 or so days with a rotten stomach ...
The Traveler's Lunchbox
Endings, Beginnings, and Spaghetti
August already. How did that happen? However it did, it sure happened quick. One minute it was spring, with each long, languid day offering the promise o...
Andrew Zimmern: Bizarre Foods
Andrew’s Austin Vlog
à la mode*
I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the new...
A Rainy Sunday in Paris
It was a chilly, rainy Sunday in Paris and life would be slow. The ride from Charles de Gaulle Airport though, was a quick 30 minutes *sans* rush hour tr...
The Dog's Breakfast
the markets of Java and Bali
Some people like to visit museums when they travel – what we love most is to visit markets. Nothing compares to the unmediated experience of living culture...
Terroir Parisien, Yannick Alleno’s Farm to Table Bistro in Paris
Anyone with locavore leanings will love Yannick Alleno’s modern new bistro Terroir Parisien, which pays homage to the agriculture of Ile de France, the dep...
Lunch Box (Dosirak)
I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom. ...
The American Beer Revival
Yes, another Vimeo video. However, this is a test, as I’m trying to see how to connect such a video to a spotlight position. There is an additional bonus h...
This is Easter…
An almond after another… Caramelized nuts 100 g of unpeeled raw nuts 125 g sugar 100 g water Prepare a sheet of parchment paper and grease lightly with sun...
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil
Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
Paris Do, Paris Don't
#74 DO La galette des Rois
It’s that time of year again for those flat golden flaky cakes to start popping up...
Internal Blog Up and Ready
So many transitions....launching my site was huge and I have been doing my best to keep up. This blog was accessible through the website but the intention ...
Curry night @ The Picnic Basket – a fundraising for Thai flood victims
It’s not easy to cook a hot meal in 5ft of floodwater. This Sunday November 13, my friends at the Picnic Basket, the Penny Ice Creamery and I will take the...
The Adventures of Pie Queen
Book Your Thanksgiving Pies!
It's time to think about booking your holiday pies! Yes, the Pie Queen had some successful pie-baking for y'all last year, even working out of that tiny, t...
kiss my spatula
It’s Always Market Day Somewhere
There’s not much I fancy more than sniffing out the week’s new treasures at an open-air market—moseying from one deceptively innocuous stall to another, on...
Our next project: Verjus [update]
Three weeks ago we hosted an opening night for friends and family at our new wine bar attached to our -soon to be open- restaurant. That same morning the c...
Herbs & Sweets
One of the truly unique characteristics of Michael’s confections is his masterful use of herbs and spices. Typically used for savory applications, Michael...
Curry Leaf Bread
Please welcome Monica Bhide, the India-born, DC-based writer/teacher/cook, author of the blog A Life In Spice, the book Modern Spice, as well as a cool new...
Bad News, Good News
The bad news is I won't be blogging for the rest of the week. The good news is it's because I'm trying to finally get the new version of joepastry.com up...
Harold McGee: The Curious Cook
Curious Cook in the New York Times: Making Candies in the Microwave
In my last Curious Cook column for 2010, I write about the advantages of cooking down candy mixes in the microwave oven, which is more forgiving in several...
When our daughter lay in the ICU on her second day of being alive in the world, we stood above her bed and asked her to breathe. Her small hands were strappe...
An Obsession with Food
Do Wine Blogs Matter?
I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market. I had hoped to make that announcement the new post on...
Help the People of Haiti
The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
pumpkin spice cupcakes with maple cream cheese frosting
Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly sugg...
Whole Roasted Chicken
I have met a lot of people recently who don't know how to roast a whole chicken. So I decided to dedicate an entry to doing just that...roasting a whole ...
Sundance Channel's Big Ideas for a Small Planet: Creatures
Salted Caramel Macarons
It’s been awhile since I made my last batch of macarons. Generally, I’ve been pretty successful with my attempts at making these fussy little cookies, but...
Remember, visit www.mattbites.com for new stuff!
This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!
Galettes Bretonnes, golden butter cookies from Brittany
[image: galettesbretonnes1.jpg] When it comes to cookies, I like them rather plain and not overly sweet. This traditional cookie from the Bretagne (Britt...