How Sweet It Is
Crispy Bacon Pasta Salad with Fresh Herbs.
How much do you LOVE summer salads? Here’s the sitch: I have NEVER loved pasta salads. Like, never. Like, never ever ever Taylor Swift style. Sometimes I f...
Drizzle and Dip
coq au chardonnay
I have been wanting to make a coq au Chardonnay for so long, and after a fair amount of research into the recipe, I had a clear idea how I was going to app...
White on Rice Couple
Boozy Peaches and Cream Ice Cream Float with Hard Peach Lemonade
Celebrate Summer! This time of year when the weather is great and everyone is having outdoor pool parties or backyard bbq’s, guests usually tote-in-hand...
Flourish - King Arthur Flour Blog
Golden Vanilla Cake Redux
What happens in the test kitchen when our Golden Vanilla Cake recipe needs some TLC? Join us to find out how we research, test and update this classic de...
The Perfect Pantry
Grilled lamb with lemon, garlic, allspice and cinnamon
We have a new grill! We have a new grill! My husband Ted and I have been grill-free since we left the log house, so we're beyond excited to be grilling in ...
Cooking Korean food with Maangchi
Korean food photo: Fermented squid side dish made by fai_bkk!
My first try by using small portion of squid..now I regret that I should have do more squid coz it *more...*
Recipe: The Blush Wine Cooler — Wine Coolers Are Cool Again
(Image credit: Samantha Bolton) It doesn’t get more classic than sweet White Zinfandel when it comes to wine coolers, and quite honestly, they’ve never ...
Ideas in Food
The Surpriing Habits of Original Thinkers
An enlightening Ted talk from Adam Grant for the procrastinator in all of us. Years Past June 28, 2015 June 28, 2014 June 28, 2013 June 28, 2012 June 28, 2...
The Pioneer Woman Cooks
80’s TV Quiz: Wednesday Night! by Ree
Eighties TV shows! So many favorites. And they can really take ya back. So let’s go back together this week with a fun 80’s TV quiz! Here are the details! ...
Messy Nessy Chic
UFO Moving Day
I‘m a fan of most of the design that came out of the sixties, but if there’s one thing I just don’t get, it was the Futuro House. Designed in 1968 by Fin...
John Talbott's Paris
Louis in the 9th: Watching magic being made.
Backstory: For months I've been telling Colette that I was losing it; names at parties; dishes a few days ago; tennis match opponents years ago - and always ...
Will Write For Food
Snaps from our Cambodia Workshop
I’m just back from a Cambodia workshop on culinary storytelling through photography and food writing. I’m still pinching myself over this fantastic opportu...
Stir the Pots
Craig Deihls' Instagram stream recently offered a brilliant use for the chewy end pieces of strip sirloin. He brines, then seasons these end cuts like...
Wit & Vinegar
TEX-MEX BLACK BEAN SLIDERS
Happy 4th of July Pre Game Week! Next Monday is the big day which means this weekend you’ll probably be at some sort of bbq pool grassy field version of hu...
How the South Cornered the Soda Market
Why is it that the sweet, fizzy beverages so many of us guzzle today have a Southern twang to their history? I've come to believe that it stems from the re...
Pastry Methods & Techniques
Dill Caprese Bruschetta | Progressive Eats
This Dill Caprese Bruschetta makes the perfect festive appetizer for summer grilling parties. The low-acid grapeseed oil-based DILLightful Dressing by Tr...
Chocolate & Zucchini
Best of June
Buy Clotilde's latest book, The French Market Cookbook! The end of the school year is fast approaching, and I attended my first end-of-year party (in Fre...
David Lebovitz: Living the Sweet Life in Paris
Tawlet Souk el Tayeb, Lebanese food in Paris
One of the great regrets I had in life was when I went to Beirut and didn’t go to the Tawlet Souk el Tayeb, a culinary project supporting local farmers, co...
use real butter
Recipe: sashimi salad It is nonstop head-spinning fun over here at Butter Headquarters. I got my phone fixed after it took a prolonged underwater tour of t...
Always Order Dessert
Watermelon Frosé Cocktail (Frozen Rosé)
Last summer I went to a party where they served frozen rosé wine slushies by the pool. I remember that I really loved the concept, but was left less-than-...
On Rue Tatin
I was preparing to make my favorite apricot tart for dessert tonight when I stopped, as though held back by an invisible hand. This never happens to me. ...
The Trail of Crumbs
Working with Chef Ludo Lefebvre on the new season of Mind of a Chef
Chef Ludo Lefebvre and Chef Iñaki Aizpitarte hanging at Le Dauphin, the cave à manger next door to Le Chateaubriand We are currently working with ZPZ Produ...
Lottie + Doof
Digest: Charred Cucumbers and Pepperoni Pizza
Recently I came across a recipe for some charred cucumbers. I’d never charred cucumbers before, what did I have to lose? (A cucumber, I guess.) You should ...
Seven Layer Dip Recipe
Seriously the best seven layer dip we've ever had. Swear. And it comes together in minutes without any heat. Summer supper, anyone?
Love and Lemons
My Guide to the Rhone Valley, part II
[image: IMG_8858] Last week, I spent six days in the Rhone Valley(!) The trip was so packed that I decided to break this into two posts. If you missed part ...
Ask a Frenchman!
The Winds of Winter – Game of Thrones Episode S6E10
[image: The Winds of Winter – Game of Thrones Episode S6E10] This is it! Winter has come and our season is ending with a bang (literally, in King’s Land...
David + World
The Winds of Winter – Game of Thrones Episode S6E10
[image: The Winds of Winter – Game of Thrones Episode S6E10] This is it! Winter has come and our season is ending with a bang (literally, in King’s Land...
Pinch of Yum
Raw Salted Chocolate Snack Bars
Just gonna warn you, I’m a hot happy mess today. Hot as in it’s actually hot here. Needs-air-conditioning type weather. This is a strange and wonderful f...
Bacon, Lettuce, Tomato, and Avocado Salad
*When it's just not quite fresh tomato season yet, the trick of barely cooking the tomatoes will make the flavors sing in this Bacon, Lettuce, Tomato, and ...
A Brown Table
cherry infused salt
[image: cherry infused salt | A Brown Table] I have some big news and it's exciting! Starting this Sunday, this blog will also be run as a brand new colum...
Hungry for Paris
Restaurant Passerini, Paris | The Best New Italian Restaurant in Europe, A-
Restaurant Passerini, which occupies a spare but handsomely renovated former cafe in the 12th Arrondissement of Paris near the Marche d’Aligre, one of my...
C'est moi qui l'ai fait !
Bangkok, épisode 1, comment se déplacer ?
Nous venons de passer 4 jours à Bangkok avant de rejoindre Chiang Mai en prenant le train de nuit via Ayutthaya. Super expérience que je conseille vivement...
[image: Berry Tart] Buttery crust, rich creamy filling, and juicy ripe berries—this is what you want in a berry tart, right? Look no further. This is the...
Canal House Cooks Lunch
Today is casual Friday—though we are usually pretty casual around here—so it was open-faced chicken salad sandwiches for lunch. We did dress things up a ...
Hunter Angler Gardener Cook
Greek Grilled Octopus
I haven't bought meat or fish more than a handful of times in more than a decade. Octopus is my exception. I love grilled octopus, especially Greek style...
If there are two bowls of salsa on the table, a verde and a roja – excuse me, would you […]
Secrets of Paris
Tour of the Great Mosque de Paris
*Written by Secrets of Paris guide-in-training Philippe Maillet* Paris is not only a romantic city, it’s also a real melting pot of cultures. And noth...
Viet World Kitchen
Healthy Brain Food for My Sister
A couple of weeks ago my sister Tasha underwent brain surgery to remove a large tumor on her optic nerve. She weathered the eight hours of surgery super well...
4 o'clock No-bake Energy Bites
Energy bites aren't a new thing, but if you're a person that grabs commercial power bars regularly, and you're not already on board, give these a try as...
Where is Bryan?
Surprise! Every love affair has an end. Or at least takes a long break. This time, it’s me and Paris. Though I never planned on creating a life in Pari...
Cookie and Kate
Triple Coconut Granola
This post is brought to you by Bob’s Red Mill. I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final… The po...
Food for the Thoughtless
My readership might not be vast, but it's comprised of some marvelously smart people who consistently manage to leave comments composed not only in complet...
Funnel Cake Adapted, just barely, from Taste of Home To me, the glory of funnel cake is in the contrast — a simple, barely sweet batter against a whiteout ...
Not Without Salt
Grilled Avocado Tostada with Black Beans and Charred Scallion Salsa
*This post was created in partnership with Mission Tortilla and their new Gluten Free Flour Tortillas. The words and recipe, as always, are mine. Our love ...
Apt. 2B Baking Co.
Strawberry and Campari Paletas from Sweeter off the Vine
[image: strawberry and campari paletas | sweeter off the vine] [image: strawberry and campari paletas | sweeter off the vine] [image: strawberry and campar...
Marbled Peanut Butter Skillet Cookie
The swirls of chocolate that dance throughout this peanut butter skillet cookie will make you want to dive right in. I know because I could barely wait for...
La Tartine Gourmande
Radish Leaf Soup recipe
Radish leaf soup recipe from my new cookbook My French Family Table Les grandes vacances sont enfin là….(summer vacation is finally here!). We can start to...
Friday Five: Americans in Paris (with a bonus 6th American!) to celebrate the 4th of July
Every once in awhile I feature movers and shakers in the Paris food and adult beverage scene on the blog and ask them to share their favorite bars in the c...
Over a Tuscan Stove
Day Tripping from Florence- Prato- #eatPrato
The Medici family always knew a good thing. 300 years ago, they created the wine producing region of Carmignano. Carmignano is part of the province of Pr...
On Purpose and Satisfaction
I’ve been freelance for six years now. It’s not a life for everyone. If you crave stability, regular pay, or the social environment of the office, don’t ...
My dog has two speeds
[image: My dog has two speeds] View
WEEKNIGHT VEGETABLE CURRY
[image: Weeknight Vegetable Curry . Sprouted Kitchen] Weeknight dinners. These are looking different than they did pre kids. I remember thinking that peop...
Recipe: Baked Tofu
[image: Making tofu at Hodo Soy Beanery] Making tofu at Hodo Soy Beanery (2010)One of my favorite things to cook is also one of the most unphotogenic dishe...
Mango frozen yogurt
[image: Mango frozen yogurt | Homesick Texan] Recently, a woman at the grocery store was handing out samples of mango frozen yogurt. “It’s spiced like mang...
like a strawberry milk
Bonjour juin, rhubarb edition
Let me tell you the story of yesterday. Or rather, of yesterday afternoon. We stopped at the gas station. Two French hot-dogs and bad cups of coffee late...
Cream Puffs In Venice
Well Hello Again …
[image: all done] Well hello there again little blog! It has been a while. I don't think I've ever been away this long. What's been keeping me away, you a...
[image: Paris] 1) Quiet back streets on the Île de la Cité [image: Cherries!] 2) *Le temps des cerises* [image: Paris] 3) Cheese porn [image: Corner...
The Cover of Classic German Baking
Without further ado, I present to you the cover of Classic German Baking! When you hold the book in your hands, you'll see and feel that the title is embosse...
Vegan delights of Tallinn 2016 (guest post)
*As the tourist season approaches, I get many emails asking for dining recommendations in Tallinn specifically and in Estonia more generally, some asking a...
Camp Food, Laos
Earlier this spring, we followed a bomb clearance team working high in the mountains near the Lao/Vietnam border. We all camped in tents pitched inside a v...
the sophisticated gourmet
My Very Non-Traditional Guacamole Recipe
This guacamole comes together in no time and packs a huge punch of citrusy flavor. The post My Very Non-Traditional Guacamole Recipe appeared first on So...
This site is 15 years old today. Thank you, dear readers, for making that time seem like a short and exciting stretch. I know it’s been slow around here la...
Billionaire Bill Koch’s cellar on the block
Billionaire and famed wine collector Bill Koch’s wine cellar is up for auction at Sotheby’s in a three-day sale happening now. Koch is selling about 20,0...
Talking Trash: Blackberry and Buckwheat Scones
- Scones are sort of a brunch band-aid for when you and someone in your group has been involved in a shadowy game of throwing shade. A peace offering, of...
The little ceremonies
How is it already *this*close to being June? I'm holding tight to the well-worn marks of weekly routines to remind myself of the borders between these da...
Candyology 101 - Episode 36 - KitKat
Let’s all take a break with KitKat on this episode of Candyology 101. Maria and I take a quick look at one of the most popular candy bars in the world.
Tea Cup Rose Cakes – Paleo Sweets
My story with sugar is long (my whole life long) and a bit convoluted. I was raised by hippies in the the 1960s. We lived on communes, as one did. Until I ...
Food World Problems
Lately there has been an ongoing dialogue in my head about food choices. I bake a lot at home, so I’m well aware of how much basic ingredients cost. Ever s...
Lemon Fire Brigade
salted butter blueberry apricot cornmeal cake
Salted Butter Blueberry Apricot Cornmeal Cake Serves 8-10 3/4 cup all-purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4 tea...
Art of Dessert
Lemon Blueberry Drop Scones (Vegan)
Whenever I make scones for my friends and family, I *always *get this reaction:*"Oooh scones! Soooo FANCY! So Brrri'ish!!!" *It's pretty hilarious how t...
Appetite by Penny De Los Santos
via Tumblr http://ift.tt/1MMybXH
Corn-fed chicken breast sounds like the worst implant
If a conservative is, famously, a liberal who’s been mugged, a Sanders scorner is a longtime admirer who finally got a taste of the real Marie Berniedette....
Paris by Mouth
Practical information Address: 8 rue Messonier, 75017 Nearest transport: Wagram (3) Hours: Closed Saturday & Sunday; Open Monday-Friday for lunch & dinner ...
My Friend Josh
One of the best people that I know is my friend Josh Phillipson. You may recognize Josh’s name because he was the one who urged me to start The Amateur Gou...
Fennel & Celery Salad and Roasted Vegetable Salad With Blood Orange Vinaigrette
Thank you to all who have inquired about the latest workshop I posted. It is the last before Fall for Chef Ondo and myself as Charleston gets unbearebly ho...
A Veggie Venture
Falafel Burgers ♥ (Lentil Burgers)
[image: Falafel Burgers (Lentil Burgers), another Meatless Monday Recipe ♥ AVeggieVenture.com. Naturally Gluten Free. Low Cal.] Meaty lentils formed into ve...
Braised Leeks with Mozzarella di Bufala – Starting off elegantly
A few weeks ago a Los Angeles food memories reminded me of another great combination: braised leeks served with Burrata or Mozzarella di Bufala.
O Panic! O Thrill! I'm Moving to Paris (History 2006 version)
Is it possible to imagine the sheer excitement and thrill and bone-chilling* what-the-hell-am-I doing* anxiety when you are about to embark on a move to P...
White Nectarine and Purple Basil Mini Cakes
[image: White Nectarine and Purple Basil Mini Cakes] We grow and encourage many flowers within our vegetable patch to attract the bees and beneficial insec...
Lost In Cheeseland
In the Kitchen with: chef Romain Meder, Plaza Athénée
In eleven days, eighteen chefs will gather under the exquisite glass canopy of the Grand Palais to share their cooking with food lovers young and old for...
Pinch My Salt
Chocolate Cherry Crackles
Chocolate Crackles were always included on the plates of Christmas cookies my mom put together every year for her friends, coworkers, and relatives. I’ve a...
Anomalies of Paris life: loving Bay Ahsh Vay (BHV)
There used to be a few more grands magasins (major department stores) in Paris than there are now. When I first visited long ago, there was even still the Tr...
I come to you today for three reasons: 1) it is so windy outside this morning that my entire house will shortly be carried away (to Oz, I hope) and I want ...
God's Green Earth - deluxe signed show catalogue set
Vauxhall, London, 2014 -------------------------------------------- The Deluxe Edition of the catalogue that accompanies my latest solo show 'Miniature...
Food Photography & Food Styling Workshop in Stockholm, Sweden
Read more about our new food photography and food styling workshop here! The post Food Photography & Food Styling Workshop in Stockholm, Sweden appeared ...
Thursday Night Smackdown
I wasn’t dead, I was only sleeping.
No, TNS isn't coming back - but I thought you might be interested in this new project.
Desert Candy حلويات الصحراء
Pea and Mint Tart
[image: DSC_1206] I'll admit, these last few weeks have me in some sort of crabby baby-land funk. It's 117 degrees outside, I'm six months pregnant, and I ...
The Dog's Breakfast
Mortar & Pestle – our new blog!
Hello again! We must apologize for such a long absence. The Dog’s Breakfast has come to a close after a number of years as you know. Many people have reach...
Alice Q. Foodie
Glastonbury Festival 2015
[image: IMG_0078] Oh Glastonbury, you got me again. I thought this second visit would be so much easier than the first - we were staying inside the festiva...
7 Great Things to Indulge You in Paphos
Greece is home to one of the oldest and unique cultures in the world, and part of its history lies on the Island of Cyprus, which has been inhabited since ...
女性 プロバイダ アルバイト
副収入を手に入れるのは大変かもしれませんが、どんな方でも賢く副収入を獲得する手段を紹介しますから、興味のある方は初心者用の内容にトライしてみましょう。 女性の皆さんは、気楽に始められる小遣い稼ぎの手段として、メールレデ […]
The Food Section
Coming Soon: Eatymology: The Dictionary of Modern Gastronomy
It's been a very long time since I've updated this site. But, I do have some news to share. After going down the rabbit hole that was Ruth Bourdain and a s...
Make Mine Marinade! Banana Vinegar to the Rescue
We get a lot of people who love our banana vinegar but don't quite have the confidence to use it in the kitchen. The idea is good, but the execution isn't cl...
Rosa Jackson's Edible Adventures
Tourte de blettes taste test
[image: Tourte de blettes] If kale has taken over much of the western world, even popping up in the past few months at the Nice markets, it’s hard to imagi...
Why Travel To France
An International School in Paris
Some of us are lucky enough to live the City of Light, where romance permeates the air and where you Continue Reading The post An International School i...
Homemade Vanilla Wafers – Recipe
These homemade vanilla wafers, courtesy of my friend Nick at ChefSteps, might not look like the Nabisco variety, but with a ton of vanilla bean seeds, th...
Salted and Styled
Ginger Rhubarb Pie
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower For all the geeks we’ve known and loved. This amazingly deliciou...
Impeccable Service Served at Terrine
Great service isn’t an accident. It’s a studied art that when performed at a high level seems effortless. When it’s done flawlessly, the effect can elevate...
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...
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...
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...
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...
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...
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
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...
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...
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
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...
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. ...
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....
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...
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...
Sundance Channel's Big Ideas for a Small Planet: Creatures
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!
Harold McGee: The Curious Cook