Ask a Bartender: What Do At-Home Bartenders Do Wrong?
A lot of us cocktail enthusiasts are occasional at-home bartenders, trying our own hands at mixing up drinks. But we could all do with a few tips from the ...
How Sweet It Is
Real Life Wednesday: Boring Life Lately.
You guys! Life is currently boring but so busy but so good. I have little to share this week but figured I’d tell you some random things we did. We dyed Ea...
The Advice I Took and the Advice I Ignored When Setting Up My Wedding Registry — Weddings
[image: Pin it button] Ah, the wedding registry. It's what every bride and bridegroom-to-be dreams of, right? As someone with an already functioning ki...
Appetite by Penny De Los Santos
newyorker: The Korean artist Jee Young Lee created an elaborate…
newyorker: The Korean artist Jee Young Lee created an elaborate installation in her studio, in Seoul, using everyday materials—plywood, paper cups, straws—...
Nami-Nami Easter Brunch 2014
[image: Nami-Nami Easter Brunch 2014. Kevadpühad 2014.] Last Sunday we had a full house again. *28 people*, including the kids, celebrating the Spring and ...
Drizzle and Dip
roast leg of lamb with rosemary, garlic, harissa and lemon + easter feast + next food photography & styling workshop
When it comes to roasting an expensive leg of lamb I tend to be quite stuck in my ways. The recipe I love and always turn to is Jamie Oliver’s four-hour sh...
Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper (Low-Carb, Can Be Paleo)
[image: Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper]Less than ten minutes in the oven cooks these Spicy Roasted Shrimp with Garlic, Sumac, ...
John Talbott's Paris
La Table d'Eugenie (not Eugene) in the 16th: Surprisingly good, friendly and affordable.
6.3 La Table d'Eugenie (not Eugene), 58, rue de la Faisanderie in the 16th, 01.45.04.12.53 (Trans: RER Henri Martin or Avenue Foch, Bus PC, Metro Porte Dauph...
Ideas in Food
Smoked Beet Brine
We started by cold smoking whole, unpeeled beets. We put the beets in the pressure cooker and covered them with water. We used more water than we usually d...
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
Cookie and Kate
Lemony Lentil and Chickpea Salad with Radish and Herbs
Do you all watch “Scandal”? I rarely watch TV, but I found that show on Netflix the other day and I’m hooked. It’s dramatic, like soap opera… The post Le...
C'est moi qui l'ai fait !
Scones au Cheddar & graines de sésame
Depuis plusieurs années, je contribue au magazine en ligne Yummy pour mon plus grand plaisir. J'anime le « British Corner » que vous pouvez retrouver dans ...
Cooking Korean food with Maangchi
Fish cakes (Eomuk)
So many of my readers tell me I’m their inspiration, but in reality they are the ones inspiring me to develop better recipes and always try my best.
A Veggie Venture
Asparagus & Woody Ends ♥ Bend, Bend, Snap! Bend, Bend, Snap! Step-by-Step Photos & A Veggie Venture’s First Video!
[image: How to remove the woody ends from asparagus. Bend, bend, snap! Bend, bend, snap!] How to "cut" asparagus to remove the woody ends, the woody stems. ...
Messy Nessy Chic
The Secret Symphonic Stage Forgotten 40 feet below a Local Piano Shop
Boston has its own phantom of the opera; a vast and forgotten 120 year-old concert theatre buried 40 feet below street level. One of the city’s best-kept s...
The Night That Craig Cooked Dinner
Click here to read the rest of this Amateur Gourmet post »
A fresh take on Easter: blackened cliché
Everything you need to know about the world within and without fud is that a rich rancher who is resisting paying “we the people” to let his cattle graze f...
Over a Tuscan Stove
Taking a Break
Sometimes things just pile up in life and you need to take a break-- so I did! How can you miss me if I don't go away? This year is flying by and I am cat...
Will Write For Food
Bloggers Behaving Badly
At a recent conference, I persuaded an executive to give me some dirt about working with food bloggers, as long as he could do so anonymously. He’s been in...
The baby chick above is a Blue Silkie Bantam – and will look like this when she grows up: photo from My Pet Chicken Beware of cuteness overload in this vid...
The Perfect Pantry
Celebrate Earth Day: make your pantry a greener pantry
Happy Earth Day! Four years ago, I wrote this post in honor of the 40th anniversary of Earth Day. I'm still trying to implement all of these ways to make...
Palcohol, a powdered alcohol, surrenders labels
Yesterday, the approval of a powdered alcohol called “Palcohol” got a lot of media attention. You could add it to food. You could smuggle it into stadium...
The Pioneer Woman Cooks
My Top 32 Movie Quiz: Wednesday Night!
I recently posted a list of My Top 32 Movies of All Time (which actually wound up being 34, and which has since grown because I realized I forgot two more!...
Salted and Styled
Flowers Under The Sea
Design and photography by Ashley Woodson Bailey Words by Libbie Summers In the years before hoards of blonde-haired tourists packed onto head boats wearing...
Pickled Rhubarb and a Couscous Salad
*-It was too pretty to Instagram since I had light and wasn't cooking in the middle of the night.-* We seem to a be a nation that has no problem pickling ...
How To Clean Tarnished Silver Jewelry — Jewelry Making Journal. Getting rid of the tarnish on silver jewelry using stuff you have in the house already and ...
David Lebovitz: Living the Sweet Life in Paris
Wild Garlic (or Ramps) Pasta
A simple pasta with the delectable flavor of wild garlic, or ramps, made with olive oil and fresh noodles.
How to do magic to stale bread rolls
Some cooking ideas I've experimented with, I quickly disregard, but then there are those rare ideas that blend into your daily routine from the first attem...
Black Pepper Cauliflower Salad
Fridays have unofficially become *guest lunch days* around here. It wasn't something planned, Fridays just seem to be the day people swing by with deliv...
Paris by Mouth
This is the first restaurant for globe trotting chef William Pradeleix who has worked in London under Hélène Darroze, in Bora Bora with Jean-Georges Vonger...
David + World
Valence d’Agen – Hall and Bell Tower
This is Valence d’Agen‘s Hall and bell tower. They are in the heart of the town. The hall was and still is being used for mostly farmer markets and a...
Hot Tamales Tropical Heat
Name: Hot Tamales Tropical Heat Brand: Just Born Place Purchased: Cost Plus World Market (Farmers Market) Price: $2.99 Size: 8 ounces Calories per ounce: 9...
Stir the Pots
Pizza At Home
The New York Times recently featured a piece about making pizza at home. The recipe came from Roberta's Pizza in Brooklyn. Looking at it with...
Deviled Ham with Pickled Jalapeños
[image: Deviled Ham Sandwich on Simply Recipes] Do any of you follow Mad Men? I watch an occasional episode, more captivated by the outfits and decor tha...
Canal House Cooks Lunch
A spring lunch of risi e bisi, the soupy rice and pea dish from Venice. We make it with carnaroli rice so it stays loose and “wavy” the way the Veneti...
Love and Lemons
dukkah spiced yogurt dip
[image: dukkah spiced yogurt dip / loveandlemons.com] I recently contributed this dukkah recipe to Food 52’s Small Batch series. When they first suggested i...
Hunter Angler Gardener Cook
Wild Mushroom Pierogi
Who doesn't love pierogi? I mean really. Little pockets of goodness, boiled briefly then fried and served with caramelized onions, sour cream and dill? Hea...
use real butter
grills and thrills
Recipe: honey barbecued chicken How awesome is it to ski tour the Rocky Mountain high country one day, trail run in slush and mud the next day, and bike th...
So Peanutty! Peanut Butter Cookies.
These little cookies are soooo good and they were the perfect way to use up all the Reese’s Peanut Butter Eggs I happen to have………Except I can’t stop eatin...
like a strawberry milk
I’ll be left with cinnamon croissants
I guess like all good things, Sundays have to come to an end too. Today was a good Sunday. We went to bed late enough to wake up mid-morning. Crumpets ha...
[image: Bayeux Market] 1) French regional specialties at the market [image: Paris Views] 2) Blue skies and beautiful views over Paris [image: Sunbathi...
Cream Puffs In Venice
Buona Pasqua! Happy Easter! 2014 Edition.
[image: easter20141] From Cream Puff and family, I am sending my wishes for a happy and healthy Easter to all of you. I hope the sun is shining and that t...
Lost In Cheeseland
Spring break: Off to Israel!
There comes a point where the only salve for what ails us is to flee; plan a getaway, bask in the sunshine and indulge in a change of scenery. I'm off to...
Wit & Vinegar
GROCERY LIST 37
Today’s grocery list is brought to you by the letter Easter. Also the letter Brunch. Also maybe the letter Kewt. Growing up the food on easter was always t...
Always Order Dessert
25 Awesome Breakfast Recipes You Have to Try
Start your day off on an amazing note with one of these 25 Awesome Breakfast Recipes. Whether you are looking for something sweet or savory, you'll definitel...
Desert Candy حلويات الصحراء
Artichokes with Oranges and Preserved Lemon
[image: DSC_0355] Like fennel and oranges, artichokes and oranges are one of the traditional North African pairings that is so classic you've probably come ...
Smoky Eggplant Dip
One of the things I love about Paris is I’m always discovering something new, and often in the most unlikely of places. Like this dip, a spontaneous grab a...
Service 101: How Do I Become a Restaurant Consultant?
There are no shortcuts for building a meaningful career as a freelancer. Complex questions for understanding your career path as a restaurant consultant.
Easy Chocolate Birds’ Nests
These Chocolate Birds Nests have just 3 ingredients and can be knocked up really quickly. They're perfect for getting the kids involved in this last minute...
Viet World Kitchen
Sichuan Cold Sesame (or Peanut) Noodles Recipe
After reading the dan dan noodle recipe post, Jay emailed earlier this week asking for assistance with a noodle dish that he was trying to replicate from a B...
According to a spring 1957 issue of the Claude News, the Business Women’s Club of this Texas panhandle town got together for a luncheon meeting. On the men...
baked eggs with spinach and mushrooms
Baked Eggs with Spinach and Mushrooms Adapted from Gourmet, June 2004 I triple the original recipe, which makes enough for four eggs, or an lovely weeknigh...
Chocolate & Zucchini
Buckwheat Speculoos Cookies Recipe
If you keep an eye on my Favorites of the Month posts, which naturally I recommend you do, you may […] The post Buckwheat Speculoos Cookies Recipe appear...
On Rue Tatin
Create a Cheese Tray for Easter
The cheese course is one of the crowning glories of French cuisine. It arrives at the end of the meal, before dessert, because cheese contains enzymes tha...
Papa I want to be a fonctionnaire dept.
Open hours Monday: 10 a.m. to noon Tuesday: 10 a.m. to noon/ 2 p.m. to 5 p.m. Wednesday: 10 a.m. to noon Thursday: 10 a.m. to noon / 2 p.m. to 5 p.m. Friday:...
Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has b...
I don't have a recipe for you today. I hope that's okay. The days pass by so quickly lately. Life is good and full, but nonetheless, or maybe precisely becau...
Ask a Frenchman!
David Sylvian’s Abandon Hope
I knew – not too well I admit – David Sylvian as a musician and singer, but I didn’t know him as a photographer. However, last year, during the Setouch...
Notes from Ventura
I've lived in California for 24 years this year, and despite no small amount of traveling throughout the state, there remain countless corners and crannies...
The Trail of Crumbs
BEEF TARTARE WITH GARLIC MAYONNAISE
Ingrid and I were were walking the streets of Paris one recent afternoon and quickly decided on having an evening at home with beef tartare, artisanal ...
Secrets of Paris
Newsletter #139: April 9, 2014
*In this Issue:* ** Advance Copies Naughty Paris 2* ** Theatre in English* Notre Dame’s Eco-Friendly Lights* Cheap Sauna & Night Swimming*...
Cold Coconut Cheers
Happy New Year to all! We are here in Southeast Asia as the masses celebrate the end of one cycle and the start of a new. In typical dry-season fashion, ...
Lottie + Doof
Toasted Barley Risotto with Spinach and Herb Purée
The sun is out (it’s going to be nearly 70° today!), birds are singing, and it is supposed to snow on Monday. It is spring in Chicago—which looks a lot lik...
Where is Bryan?
Paris Marathon Round 2: For the Love of Pizza
I was reading through a note book that I often take with me on my travels. During a daytrip to Luxembourg in 2009, while sitting on a terrace eating a piz...
Food for the Thoughtless
I Killed Audrey Hepburn
It's true that travel can broaden the mind but, in rare cases, it can also lead to an international celebrity killing spree. Continue reading →
LEMONGRASS TOFU BOWLS
[image: Lemon Grass Tofu Bowl . Sprouted Kitchen] I had my baby shower this past weekend with so many of my favorite people. I felt extremely loved and c...
Beet (!) Tartare Redux – Recipe
Years ago, I posted a recipe for a very simple beet tartare. Then a couple weeks ago, the ChefSteps team was working on some distinctly non-vegetarian t...
That word is eat
June has mastered a new word, and that word is eat. It’s one of many things I like about her. Because Brandon works most nights, I get up with June ...
A tale of two markets
A few weeks ago I went on a spontaneous mini holiday to Switzerland. Like most leisure trips I go on- especially the last minute kind- I had almost nothin...
High-flying Sunday on the Seine
Denis Josselin photo © Caroline HENNELIf you are in Paris this Sunday, April 6, do yourself a favor and hightail it over to the 12e arrondissement to the ...
Do me a favour….
There is a reason to why I am so silent here, right now it seems to me that I only post the breads I bake with the Bread Baking Babes or shamelessly talk...
Pinch My Salt
The Sugar Snap Peas are Back!
As if the scent of roses, lilacs, and orange blossoms wafting around our yard hadn’t been enough of a clue, the arrival of sugar snap peas in our CSA box i...
Not what was expected
*You may have noticed the snazzy button on the left. I'm honoured to be nominated for a Best Food Blog Award from Saveur Magazine, in the category of Bes...
Not Without Salt
Chocolate Cupcakes with Fresh Mint Buttercream
I’ve written in this space long enough to have mentioned cupcakes a number of times. At first I thought, “I can’t post yet another cupcake recipe, ca...
Food by John Loydall
Breast of Lamb Ste-Ménehould with Sauce Ravigote
Any dish that makes use of one of the tougher, less popular cuts of meat and turns it into something as classy as this is, for me, what good cooking is a...
La Tartine Gourmande
October 2014: A lifestyle and Cooking Workshop in Sicily
Blood Oranges Do you remember how lucky I felt when, two years ago, I was invited with a number of food writers and photographers to spend a few days at Ca...
White on Rice Couple
Orange-Spiced Chocolate Chip Banana Bread
Lately we have been gardening fools. Geeked out over little projects and springtime plantings. Our souls feeling rejuvenated as the garden warms from it...
My stomach on a first date
[image: My stomach on a first date] View
Why Travel To France
Random Photo: The Land of Jajakistan
Spotted these boxes in a restaurant in Burgundy. Note: “jaja” is slang in French for wine.
The Food Section
A pungent, potentially noxious mass of smoke caused by the cooking of meat in a restaurant kitchen.
I don't often post images of installations that are created for display in a gallery setting, so here are a few of one created at the end of 2013 fo...
Art of Dessert
Pandesal (Filipino Bread Rolls)
Growing up in the Philippines, I would always wake up to a familiar sound outside my window. It would start out as a faint echo from a distance and as i...
Fish Baked in Hierba Santa
Easy fish with Hoja Santa (a.k.a. Hierba Santa in Oaxaca and Acuyo in Veracruz). Line a cookie sheet with the leaves and top with trout. Squeeze juice from 6...
50′s California in Paris Cocktail Adventures: Lone Palm
Lone Palm 21 rue keller 75011 Paris The boys behind the Tiki Lounge now have a new spot with a personality all its own. This time they’ve traded blowfish l...
Friends who give a fig..
(Chocolate yoghurt cake with sticky caramel figs) A few days ago, a high school friend sent me an email. She was out of town, her fig tree was heavy with f...
The Cook's Atelier
The Cook's Atelier: we've got a new website and blog!
We've been working on some really fun and exciting new projects since we arrived at our new atelier including a new website and blog. If you'd like to follow...
the sophisticated gourmet
Convenience in the Kitchen: Bing’s Food & Drink App
This post was created in partnership with Bing. With a type or a swipe you can search the web, the cloud, apps, and your PC or tablet, all in one place usi...
Rosa Jackson's Edible Adventures
Eating in Singapore
[image: Prawns garlic] Though Singapore has a reputation for cleanliness and order, it also has a more down-to-earth side that comes through in its multicu...
A Tamarind Beef & Kohlrabi Salad and A Brand New Year!
A new year! Wishing you a great 2014. May it be filled with all the things you work, wish, hope for! May it be filled with creative energy, engaging people...
2013: The Highs Get Higher, The Lows Get Lower
The second half of 2013 went by in a flash. It was a real rollercoaster. Nick quipped sometime in the early fall that it seemed as we get older, our highs ...
Lemon Fire Brigade
VEGAN. BRÛLÉED BUTTERNUT SQUASH PIE GOODBYE 2013! <3 CHEERS TO NEW CHAPTERS. BRÛLÉED BUTTERNUT SQUASH PIE // makes enough for two 9′ inch pies or si...
Food & Think
Egg Nog: It’s All Fun and Games Until Someone Starts a Holiday Riot
When four gallons of whiskey was smuggled into a West Point Christmas party, a third of the academy erupted into chaos
Winners of The Edible Journey and Billington's Giveaway
[image: Winners of The Edible Journey and Billington's Giveaway]Thank you all for your lovely comments and feedback on The Edible Journey and it's photogra...
can i get all these at one job: more guidance, more responsibility, more learning & more money?
It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one h...
Confessions of a Restaurant Whore
RIP Judy Rodgers
I haven't written here in, quite literally, years. Two young kids and all that goes with that makes it challenging. But I could not let today pass withou...
Pastry Methods & Techniques
By: geyl derecho
Hi maam.. i juat want to ask about my cupcake mixture.. my ingredients are milk 1 1/2 cups butter 100gms oil 1/4 cup cocoa 1/2 self raising flour 1cup 1 eg...
Bronagh Staley – Owner of Sweet William, and Peter Staley – Artist, Isis and Fiontan
Bronagh Staley - Owner of Sweet William, and Peter Staley - Artist, Isis and Fiontan
Sunday Sweets: Dia de los Muertos
You may *think* Halloween marked the end of all the fun, but not if you celebrate Dia de los Muertos! *(By Ashlee Trotter) * Yep, Day of the Dead actual...
Sticky, Gooey, Creamy, Chewy
A Twist on a Classic: Cauliflower Fried Rice with Ham, Shrimp and Pineapple
A new Asian restaurant recently opened just a few blocks from our house. Actually, it was a popular and well-established place that closed many months a...
Tea & Cookies
I can’t remember the first time I found myself on Diane Cu and Todd Porter’s beautiful website, White on Rice Couple, but I remember what I found there: go...
Cannelle et Vanille
A rainy day at Terrain
[image: Lunch at Terrain at Styer's]I have been so inspired by rain lately. The moody blue colors that come from that light. The saturation. I spent a fe...
Fresh Figs + Dark Chocolate
I wish fig season lasted forever. No I don’t. Truth is, while I had previously lamented their short window of availability, I’ve concluded that it’s best...
Lucy's Kitchen Notebook
The Lamb Chops
*The pickings were slim at the market. *I was going to be teaching a class where we just cook together through to lunch time, based on what I find. I dro...
A Less Successful Use of Arduino in Bread Making
The light-bulb-based dough chamber that I posted about a few months ago was a good design and worked well. However, it requires an input of electricity t...
Bonjour! Quelqu'un de bien attentionné m'a gentiment fait parvenir de très beaux sels achetés sur un marché à Marseille, ils sont tellement beaux que j'ai...
Alice Q. Foodie
Donut Bar - Downtown San Diego
[image: Donut Bar - Downtown SD]Oh, Donut Bar... I had such high hopes for you. I hoped you would deliver something on the same level as Dynamo Donuts in...
supper on the farm
Only one day since my return from Sicily and I am already missing it. I think I will retire there, preferably on a property like Mary‘s, in the middle of f...
Bun thit – cold Vietnamese vermicelli noodles
Like most people who love eating, I also love reading about eating. And sometimes, a particular chapter from ...Continue Reading The post Bun thit – cold...
Playing with Fire and Water
the three friends of winter
The Three Friends of Winter a dessert serves 6 winter: kasu amazake This is a variation of amazake that introduces yeast via the kasu (sake lees), aligning i...
image from Stockman
Thursday Night Smackdown
So Long, and Thanks for All the Fish.
It’s been almost five awesome years, but the time has come to end TNS. The site will still be here for all your recipe reference needs, but there will be n...
Persimmon and cranberry crisp - and a workshop!
He raises both hands to touch the cloth, asks, Which is this? This is persimmons, Father. Oh, the feel of the wolftail on the silk, the strength, the tense p...
Alinea At Home
Chestnut, too many garnishes to list
Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestnut...
What Katie Ate
Vive la France! (and a few missing oeufs...)
I've been meaning to write up this post for a few days but alas I have been pretty unwell and bed-ridden for the past 6 or so days with a rotten stomach ...
The Traveler's Lunchbox
Endings, Beginnings, and Spaghetti
August already. How did that happen? However it did, it sure happened quick. One minute it was spring, with each long, languid day offering the promise o...
Andrew Zimmern: Bizarre Foods
Andrew’s Austin Vlog
à la mode*
I’m sure everyone who loves photography, at some point gets a bit burnt out. I have to admit I’m one of them. It seems like the more we chase after the new...
A Rainy Sunday in Paris
It was a chilly, rainy Sunday in Paris and life would be slow. The ride from Charles de Gaulle Airport though, was a quick 30 minutes *sans* rush hour tr...
The Dog's Breakfast
the markets of Java and Bali
Some people like to visit museums when they travel – what we love most is to visit markets. Nothing compares to the unmediated experience of living culture...
Terroir Parisien, Yannick Alleno’s Farm to Table Bistro in Paris
Anyone with locavore leanings will love Yannick Alleno’s modern new bistro Terroir Parisien, which pays homage to the agriculture of Ile de France, the dep...
Lunch Box (Dosirak)
I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom. ...
The American Beer Revival
Yes, another Vimeo video. However, this is a test, as I’m trying to see how to connect such a video to a spotlight position. There is an additional bonus h...
This is Easter…
An almond after another… Caramelized nuts 100 g of unpeeled raw nuts 125 g sugar 100 g water Prepare a sheet of parchment paper and grease lightly with sun...
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil
Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
Paris Do, Paris Don't
#74 DO La galette des Rois
It’s that time of year again for those flat golden flaky cakes to start popping up...
Internal Blog Up and Ready
So many transitions....launching my site was huge and I have been doing my best to keep up. This blog was accessible through the website but the intention ...
Curry night @ The Picnic Basket – a fundraising for Thai flood victims
It’s not easy to cook a hot meal in 5ft of floodwater. This Sunday November 13, my friends at the Picnic Basket, the Penny Ice Creamery and I will take the...
The Adventures of Pie Queen
Book Your Thanksgiving Pies!
It's time to think about booking your holiday pies! Yes, the Pie Queen had some successful pie-baking for y'all last year, even working out of that tiny, t...
kiss my spatula
It’s Always Market Day Somewhere
There’s not much I fancy more than sniffing out the week’s new treasures at an open-air market—moseying from one deceptively innocuous stall to another, on...
Our next project: Verjus [update]
Three weeks ago we hosted an opening night for friends and family at our new wine bar attached to our -soon to be open- restaurant. That same morning the c...
Herbs & Sweets
One of the truly unique characteristics of Michael’s confections is his masterful use of herbs and spices. Typically used for savory applications, Michael...
Curry Leaf Bread
Please welcome Monica Bhide, the India-born, DC-based writer/teacher/cook, author of the blog A Life In Spice, the book Modern Spice, as well as a cool new...
Bad News, Good News
The bad news is I won't be blogging for the rest of the week. The good news is it's because I'm trying to finally get the new version of joepastry.com up...
Harold McGee: The Curious Cook
Curious Cook in the New York Times: Making Candies in the Microwave
In my last Curious Cook column for 2010, I write about the advantages of cooking down candy mixes in the microwave oven, which is more forgiving in several...
When our daughter lay in the ICU on her second day of being alive in the world, we stood above her bed and asked her to breathe. Her small hands were strappe...
An Obsession with Food
Do Wine Blogs Matter?
I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market. I had hoped to make that announcement the new post on...
Help the People of Haiti
The devastation in Haiti is almost beyond imagining. While the media is covering the disaster extensively, it still seems impossible to compr...
pumpkin spice cupcakes with maple cream cheese frosting
Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly sugg...
Whole Roasted Chicken
I have met a lot of people recently who don't know how to roast a whole chicken. So I decided to dedicate an entry to doing just that...roasting a whole ...
Sundance Channel's Big Ideas for a Small Planet: Creatures
Salted Caramel Macarons
It’s been awhile since I made my last batch of macarons. Generally, I’ve been pretty successful with my attempts at making these fussy little cookies, but...
Remember, visit www.mattbites.com for new stuff!
This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!
Galettes Bretonnes, golden butter cookies from Brittany
[image: galettesbretonnes1.jpg] When it comes to cookies, I like them rather plain and not overly sweet. This traditional cookie from the Bretagne (Britt...