Ideas in Food
Peels have potential. We explored this idea in a recent workshop in San Francisco. We take potato peels and put them in olive oil, and melted butter. We sl...
Cooking Korean food with Maangchi
Korean food photo: Steamed Pork Buns made by lilianhor!
First attempt at making steamed pork buns. The recipe for Steamed Pork Buns (Jjinppang-mandu: 찐빵만두) is here!
8 DIY Projects That Make Life a Little Easier — Apartment Therapy
Pin it From Apartment Therapy → 8 DIY Decor Projects That Will Make Your Life a Little Easier *READ MORE »*
Buffalo Turkey Lettuce Wraps (Low-Carb, Gluten-Free)
I love these Buffalo Turkey Lettuce Wraps with buffalo-spiced ground turkey, thinly sliced red cabbage, and crumbled blue cheese folded inside iceberg lett...
How Sweet It Is
1. Holy whoa. Dying to try this jalapeno infused moscow mule. Summmmmmer. 2. Ummm did you hear that The Limited Too is returning? Not that this affects me ...
David Lebovitz: Living the Sweet Life in Paris
Strawberry Cooler Cocktail
Whoops! A big problem with being a seasonally based cook (and in this case, cocktail drinker) is that things go in and out of season. Compound that with th...
The Baijiu Riddle: Learning to Love China's Infamous Firewater
I first drank baijiu when I was 12, at a banquet in Beijing during a family trip to China. I took a small sip and felt the liquor flame down my throat, set...
Drizzle and Dip
fudge with vanilla and chocolate malt balls
When deciding what to call this recipe I realised people know these gorgeous melt-in-the-mouth chocolate covered malt balls by different names. In America ...
Messy Nessy Chic
Beauties and their Bombers: Meet the “Top Gun” Heroines of WW2
The term war hero doesn’t usually bring to mind images of it-girls or front page glamour shots… But the ladies of the female section of the British Air Tra...
Stir the Pots
Pizza with Domenico
Last weekend I joined my pizza-master friend Domenico at Harlem's Serafina, the goal to watch him make true Neopolitan pizza. The restaurant has a great......
The Language of Food
Finally, friends, a little report on my magical week in Sicily in early June. Rachel and I were there to teach a week-long writing workshop at the Anna Tasca...
Chocolate & Zucchini
A few reads and finds from the past month: ~ I wrote a piece in the Wall Street Journal on […] The post July Favorites appeared first on Chocolate & Zucc...
C'est moi qui l'ai fait !
Comment faire un Smoothie bowl ?
Comment faire un smoothie bowl ? Il aura fallu nettement moins de temps au Smoothie bowl pour arriver en France que son copain le Smoothie. Il parait que l...
Food for the Thoughtless
I’d barely recovered from the shock of waking up to a naked Clint Eastwood when all those Republican governors started singing me “Happy Birthday”. Continue...
This recipe is actually not so much veggie spaghetti. It's more like veggie squiggles. So what the heck to do with it? Lotsa things.
Ant-Man installations for Marvel's Ant-Man movie!
*Ant-Man and Anthony over the London skyline (Near London Bridge, London)* *Ant-Man ready to leap in to action (Embankment, London)* *Ant-Man f...
A Veggie Venture
Day 101: Eggplant Sandwiches with Cilantro Hummus ♥
[image: Eggplant Sandwiches with Cilantro Hummus © A Veggie Venture] Today's vegetable sandwich recipe: Quick and easy, just baked eggplant slices paired wi...
Cheesy Baked Zucchini Noodle Casserole
[image: Zucchini Noodle Casserole] You know what my favorite kitchen gadget is this summer? A spiralizer, or a spiral vegetable slicer. It’s basically a la...
Port-en-Bessin And Le Marché Aux Poissons
[image: Port-en-Bessin] Clams and sea snails and delicious, tender *salicornes*. [image: Port-en-Bessin] Sign for the locally made fish soup. I love his ...
The Pioneer Woman Cooks
Back from the Mountains
We’re back on the ranch after our family trip to Colorado, and I feel renewed, refreshed, regenerated, reacquainted, reawakened, rebuilt, renovated, and re...
Cookie and Kate
Maureen’s Avocado Tabbouleh
If you had to pick one cuisine to eat for the rest of your life, which would it be? Tough question, I know. I would have to… The post Maureen’s Avocado T...
Pinch of Yum
Sun Dried Tomato Chicken Florentine Pasta
Today’s post is sponsored by DeLallo! They make the most delicious sun dried tomatoes which you’ll see pictured here swimming in a luscious cream sa...
Hunter Angler Gardener Cook
Argentine Chorizo Sausages
There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It's a very simple fresh sausage, grilled and served with chimic...
Lost In Cheeseland
Tour de France 2015: the Paris Finale
[image: Tour de France 2015 - Paris] You don't have to be a loyal Tour de France fan or even an avid cyclist to be completely mesmerized by the sheer skill...
Love and Lemons
Summer Squash Vegetable Pizza
[image: pizzacrop2] Our vacation is coming to a close and while we’ve eaten well in Italy, we’ve eaten just a little too well. I’m feeling pretty ready to g...
Flourish - King Arthur Flour Blog
A Better Bruschetta
Bruschetta is a favorite meal on hot summer nights – we'll show you a few tips and variations to improve this summer classic and make a better bruschetta...
Known as socca in the south of France, and farinata in Italy, for simplicity’s sake, I’m just going to call these chickpea pancakes. Because that’s what we...
Ask a Frenchman!
Do French people believe that air conditioning makes them sick?
[image: Do French people believe that air conditioning makes them sick?] (asked by Chris from… Mmm… I don’t know where he’s from, but I will have to as...
David + World
Do French people believe that air conditioning makes them sick?
[image: Do French people believe that air conditioning makes them sick?] (asked by Chris from… Mmm… I don’t know where he’s from, but I will have to as...
The Perfect Pantry
Pan-fried tuna croquettes
[image: Pan-fried tuna croquettes with a crunchy panko crust.] My maternal grandmother, the only real cook in our family, used to make salmon croquettes ...
Secrets of Paris
International Entrepreneurs: Paris Welcomes Your Startup
Some clichés just won't die. Do you still think Paris is bad for entrepreneurs and small businesses? That there are no prospering startups or angel inves...
Paris by Mouth
More Szechuan Cuisine for the Marais
There will be twice the spice this Fall in Paris when Szechuan restaurant Deux Fois Plus de Piment opens a second branch called Trois Fois.
White on Rice Couple
“Inside a Watermelon” Margaritas – Fresh & Perfect For A Crowd
Our love for fresh watermelon this time of year grows as the watermelons become more sweet as they ripen on the vine. We went as far as to share our tip ...
ROASTED BANANA COCONUT ICE CREAM
[image: Roasted Banana Coconut Ice Cream . Sprouted Kitchen] Roasted Banana Coconut Ice Cream . Sprouted Kitchen I've stalled halfway through Brene Brown'...
Appetite by Penny De Los Santos
Loretta shines at the local drive-in where we have the place to…
Loretta shines at the local drive-in where we have the place to ourselves #drivein32 #ranchoupstate (at Greenville Drive-In Outdoor Cinema) via Tumblr http...
Comfort In A Bowl Of Wild Mushroom Pasta With Garlic and Parsley.
Comfort food is not only for cold winter nights or rainy autumn days. There is comfort in summer bright tomatoes, juicy ripe peaches and cooking to warm up...
use real butter
Recipe: butter-seared porcini-crusted salmon Wow, it’s good to be home in Nederland. While I know Jeremy prefers to be in Crested Butte (and I love it ther...
Desert Candy حلويات الصحراء
Baking with Einkorn Flour + Homemade Pizza
[image: photo 2-2] If you've been reading here for a while then you'll know that I like to experiment in baking with different flours. That sometimes result...
Peach Dutch baby pancake
[image: peach Dutch baby pancake] At times, I can be stubborn. That certainly was the case this week, as I stumbled through endless days of recipe testing ...
Summer Melon Salad
I made this quick melon salad with the frog prince of melons - the *piel de sapo*. It has creamy, sweet, pale green flesh, and a blotched, pebbled green...
We'll go from left to right
I promised cookbooks, and I shall deliver cookbooks. No more nostalgia! No more old photographs! No more zoning out with Danzig videos on YouTube because a...
Candyology 101 - Podcast Episode 19 - Summer Flavors
In this episode Maria and I talk about the iconic candy flavors of summer: Cotton Candy, Lemonade and Watermelon.
On Rue Tatin
And Then There was Quarry Hill
I just did a private class at the gorgeous home of Kathe Hetzer, the grand and historic Quarry Hill that was built in 1929 and looks as though it could ea...
Lottie + Doof
L + D Guide to Madison, Wisconsin
I spend a lot of time trying to convince people in Chicago that Madison, Wisconsin is one of the coolest cities in the country. I get a lot of blank stares...
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...
Viet World Kitchen
Cilantro Peppercorn Pesto and 5 Ways to Use it
I made a peanut noodle salad for a potluck luncheon last Saturday and ended up with about a pound leftover cilantro. There were a lot of stems with little ro...
Will Write For Food
Of Dresses and Events Coming Up
The third edition of Will Write for Food came out last week, and I’ve been busy with promotion. I love in-person events best because I get to see people in...
Always Order Dessert
Corn and Black Bean Salsa Salad
It takes about 5 minutes to pull this ridiculously easy Corn and Black Bean Salsa Salad together, but the final dish is one of those that's surprisingly good...
Sautéed garlic scapes with tomatoes
[image: Sautéed Garlic Scapes] Are you familiar with *garlic scapes*? I've actually mentioned them here on my blog, Nami-Nami, just over ten years ago (*YE...
When Slow Food Isn’t Simple: A Borneo Story
The first time we traveled to Bario, there were no roads in or out. We flew into this remote little outpost in the Kelabit Highlands of Malaysian Borneo. T...
Canal House Cooks Lunch
It’s Day 4 of a week of cold summer soups. If not now, in the heart/heat of mid-summer, when would be a better time for a classic vichyssoise with a plop...
look what else we baked!
It has always amused me that despite being a species with only two options, we get so excited to learn that the next member of it will be one or another. B...
like a strawberry milk
Le chasseur et le ceuilleur – Macarons à la pèche
[The hunter and the gatherer – Peach macarons] Today, I don’t have any magical stories to tell you. It’s summer. And that’s magical enough for me. Yes, I...
Lemon Fire Brigade
chopped greek salad with cherries, watermelon, and fresh oven toasted za’atar
CHOPPED GREEK SALAD WITH CHERRIES, WATERMELON, AND FRESH OVEN TOASTED ZA’ATAR | serves 4 50 sprigs fresh thyme 1 1/2 tablespoons white sesame seeds, toaste...
Wit & Vinegar
BURNT MARSHMALLOW PUDDING POPS
HAPPY POPSICLE WEEK HUMP DAYYY! Have you guys been following the drama that is Popsicle Week 2015? There’s already been 30ish that I want to make and there...
Le Restaurant du Palais-Royal, Paris | A Perennially Romantic Restaurant Gets a Great New Chef, B+
When summer blooms, the urge to dine outdoors sweeps through many major western cities, but perhaps nowhere is the choice of an al fresco dining venue mo...
Over a Tuscan Stove
A Taste of Puglia- Plic/Plac
I have been going down to Puglia for about 8 years, each time researching new areas and looking for places to organize culinary weeks. I finally put it al...
Art of Dessert
Allergy-Friendly Chocolate-Covered Coconut Patties
This was supposed to be my ticket out of "Worst Wife Ever" jail. I really thought I was gonna score major points when I made these. I was *soooo* sure ...
Bad Decisions: Five Spice Coconut Oatmeal Raisin Cookies
*-A perfectly good way to torture yourself on a sweltering day.-* For the most part we actively decide against making bad decisions. We're taught to do s...
OK, I Lied: It Sucks To Cook After Work
Remember that time that I was a full-time food blogger? And I had the nerve to say things like: “You can cook after work! It’s easy.” Well I’d like to take...
links: the home
Soapbox, pretty and simple furniture. Via Swissmiss. Ceiling Hook — Shoebox Dwelling. A clean way to reposition that pendant light that hangs in the wrong ...
Not Without Salt
Sour Cream Cherry Ice Cream
My grocery list: Cheese Crackers Bread It was suppose to be a quick stop. I just needed a few things for a cheese platter but what I walked away with was...
We'll catch up
[image: Succotash Hand Pies for the Globe and Mail | Tara O'Brady] So, it's July! That seems a surprise. May was a blur of book tour, then June was gone i...
John Talbott's Paris
Paris Pix: "for the senses?"
[image: May15 015]
UNESCO recognizes Burgundy’s “climats” and Champagne’s hills
UNESCO added wine regions to their list of World Heritage sites at Saturday’s meeting in Bonn. The 1,247 “climats” of Burgundy as well as the Champagne h...
Finding kale boring or uncool? Try the next big things: cauliflower leaves and broccoli leaves
Are you sick of seeing kale everywhere? Kale salad after kale salad. Kale green-smoothies. Kale chips. Dehydrated kale dust garnish. Or are you worried th...
Minions Cake Pops
The Minions are coming to back to theaters this Friday headlining their very own movie and I thought it would be fun to showcase these sweet little guys ag...
Where is Bryan?
The PhD Marathon
The tome, draft 1. My thesis director once told me that writing a dissertation is like a marathon. I smiled. I’d done that before, and loved it. So I figur...
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...
America explained to non-Americans
[image: America explained to non-Americans] View
Smoking Hot Tuna
[image: Smoking Hot Tuna] We regularly visit Shayne and Janine at North Canterbury Seafood Market, *they know fish!* Certainly much better than I do and I...
Tom Waits to the Small Batch piano . . .
Got up and told The Cat WCTLWAFW I was going to spend the whole day eating and calling it work. Let him envy me for a change. And he was getting all ready ...
Cream Puffs In Venice
A First Time for Everything!
[image: thumb_DSC_1715_1024] Do you have a recipe or a classic dish of some sort that you've often thought of making but just never gotten around to actua...
Pink Grapefruit, Brown Butter and Bay Leaf Cakes
(Pink Grapefruit, Brown Butter and Bay Leaf Cakes) There are no flowers in my garden at the moment. Zilch. Not from lack of trying, mind you. It’s just tha...
La Tartine Gourmande
Rather than wait for the post that I end up not writing because I don’t have the time, or I am too tired (and then I’d rather draw and color with Lulu), I ...
The Trail of Crumbs
We have finished filming! It's a wrap!! A dream has been realized, and a film has been shot. The footage is so incredible and the actors brought the scr...
Bespoke: Charitable Cocktail Adventures
Bespoke 3 rue Oberkampf 75011 I’m not one of those people who can crank out a blog post in 20 minutes. By the time I visit a place (sometimes more than onc...
Rainbow Chip Cake with a Surprise-Inside!
It just takes a tweet to get a company like General Mills to realize they’ve made a big mistake. Ok, the tweet has to come from Katy Perry and then be back...
Spiced-up sauteed Paneer - On Loving & Dreading
The last weeks I’ve been on an Indian cooking spree, working on my favorite curries and flatbreads. Along the way I re-discovered an old basic – homemade p...
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...
the sophisticated gourmet
Makes about 15 truffles Prep time: 10 minutes Total time (mostly refrigeration): 1 hour 25 minutes These truffles are luscious; they’re smooth, rich, and...
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...
Ai Weiwei @Large, Alcatraz
Today's the last day to catch Ai Weiwei's @Large exhibit on Alcatraz. In case you missed it, here's a few shots from our visit earlier this week. As you en...
Alice Q. Foodie
NYC - Spring 2015
[image: NYC 2015] Well hello! How is everyone doing out there? I'm popping back in to talk about a trip we took to New York a few weeks ago. I'd like to ...
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...
Pinch My Salt
Southwest Macaroni and Cheese
It’s been at least a few years since I’ve stocked boxes of macaroni and cheese in the pantry, but we visited Grocery Outlet for the first time recently and...
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...
Booksellers on the Seine (Post card version)
I love my collection of vintage Paris postcards. I add to it every time I am in Paris, usually at lingering but somehow way-too-short trips to the Marché ...
Plated Stories’s Food Photography & Food Writing Workshop/Retreat ‘Inspiration’
Yesterday we opened up the registrations of our new Plated Stories Workshop/Retreat that will take place in Chinon, France 16-18 April. I wrote about it ...
Dehydrated Orange Slices
Dried oranges make the house smell absolutely delicious; intense during the drying process and a lingering seasonality thereafter. They can be hung on the ...
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...
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...
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...
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...
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...
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. ...
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...
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