Casual Gourmet - Chef's Table

Durable and Economical Buffet Serving Utensils

2011-01-22T15:05:00.000Z

Durable and Economical Buffet Serving Utensils
Friday, October 01, 2010, 02:03:55 | default@goarticles.com (Thomas L Young)
Most online stores and dealers have a reliable inventory of durable and economical buffet serving utensils. Setting a perfect buffet table means having the right kind of accessories. Online stores mak...

Take a Romantic Trip with your Loved One to Naples

2009-01-04T14:09:00.002Z

Take a Romantic Trip with your Loved One to Naples

from GoArticles Travel Category by default@goarticles.com (Gabriel Amorocho)
If you’re looking for a place to guarantee you some rest and relaxation, where the only demands on your time will be when to leave the beach for your next round of golf, then you should check out swan...

Luxury guide to college football bowl games

2009-01-03T00:46:00.000Z

Luxury guide to college football bowl games

from World's most romantic hotels - Luxury Travel - MSNBC.com
Gridder fanatics looking to avoid gritty digs at the Orange, Rose, Sugar and Fiesta bowls — as well as the national championship — will find some opulent choices.

Top 10 Restaurants in the Indian Ocean

2009-01-01T14:29:00.003Z

Top 10 Restaurants in the Indian Ocean

from GoArticles Travel Category by default@goarticles.com (David Hughes)
The Indian Ocean does not only possess white sand beaches with crystal blue lagoons, but also has great restaurants where you can enjoy local as well international cuisine. Amongst the best in the Ind...

Coconut Shrimp with Sweet Chili Mayo

2008-12-30T16:03:00.005Z

Coconut Shrimp with Sweet Chili Mayo

from Simply Recipes

Please welcome guest author Jaden Hair of Steamy Kitchen as she treats us to fabulous shrimp coated with panko and coconut flakes. ~Elise
In my kitchen, there are a handful of Asian ingredients that I’m never out of. There’s the usual like soy sauce, oyster sauce and ginger, of course. But, there’s the other category of foods that are so versatile, they can be used in any style of cooking, whether Asian, Italian or Greek.
And at the top of that list is panko bread crumbs. Panko is a Japanese breadcrumb that really shouldn’t be named “crumb” but rather bread “flakes.” It’s incredibly light, airy and crisp/crunchy when fried.
What I like about panko is that it doesn’t absorb as much oil or grease as regular breadcrumbs and its super-thin flakes create an airy, lacey coating that you can’t achieve with regular breadcrumbs.
Continue reading "Coconut Shrimp with Sweet Chili Mayo" »

You want what?! Excessive hotel-guest requests

2008-12-29T16:18:00.003Z

You want what?! Excessive hotel-guest requests

from World's most romantic hotels - Luxury Travel - MSNBC.com
Although their service is not often heralded, concierges can make a hotel stay an experience to remember, whether the guest is a celebrity or a mere mortal.

Brewers Tap Into the Holidays With Christmas Beers

2008-12-29T16:14:00.001Z

Brewers Tap Into the Holidays With Christmas Beers

from washingtonpost.com - Food and Dining by Greg Kitsock
Twenty years ago, you would have been hard-pressed to find enough Christmas beers to fill a six-pack. Today, sighs Larry Robinson of Chevy Chase Wine & Spirits, "I don't have room for them; the number is increasing astronomically." Every year about this time, his beer inventory swells from 1,000...

Is 2009 the year of the apartment?

2008-12-27T18:27:00.002Z

Is 2009 the year of the apartment?

from Upgrade: Travel Better by Mark Ashley
Renting an apartment in lieu of a hotel room is hardly new, but the idea is starting to take off, especially with businesses. Take this report from India’s Economic Times:
Already on a cost-cutting mode, a number of corporates have preferred tying up with operators of service apartments which are 20-40% cheaper compared to hotels. According to global real estate consultant, Jones Lang LaSalle Meghraj (JLLM), there has been a 7% increase in such tie-ups in the last six months, when recession took root in the country. Eyeing the future potential, some of the organised players in this segment like Royal Orchid and Signature Crest have also chalked out expansion plans.[...]“There can be between 20-40% saving, especially with corporate discounts. Moreover, service apartments offer business travellers facilities such as fully-equipped kitchen with self-catering facilities, various bedroom choices, lounge and relaxation areas, etc. Another cost-effective factor is that in service apartments, occupants save on the bar bills, inflated internet and telephone charges as well as restaurant bills that typify most hotels in the 4-5 star category,” [JLLM managing director (west) Pawan] Swamy remarked.
Few chain hotels have made this a top priority yet. Sure, there’s the Residence Inn and the Extended StayAmerica family, and on the classier end of the spectrum, Starwood’s Element.
But the majority of apartments are still small operations, unaffiliated with major chains. And the problem, if we can call it that, is that quality of apartments can vary greatly, and that the majority of rental apartments are targeted to tourists, not business. The market still focuses on “vacation rentals,” instead of business rentals. And what’s good for a tourist isn’t necessarily business-friendly. If you scan the offerings at websites devoted to apartment rentals — such as VRBO.com, Zonder.com, HomeAway.com, VRBO.com, Zonder.com, VacationHomeRentals.com,EVRentals.com, and Rentalo.com, to name just a few — you’ll be hard-pressed to find business-centric properties.
Instead, the short term business-oriented apartment rental market remains highly localized, with small operators working out arrangements with large firms’ local offices. But perhaps a confluence of factors will lead to consolidation of apartments designed for business travelers: Combine an increase in recession-era demand from companies hoping to lower lodging expenses with a decline in hotel investment, and 2009 could be the year of the business apartment.

Ten Best Cookbooks to Give or Get

2008-12-06T13:54:00.002Z

Ten Best Cookbooks to Give or Get

from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Cookbooks make the perfect holiday gift. You don't have to love cooking to love cookbooks. Many modern cookbooks have beautiful photography and/or fascinating stories or essays making the recipes almost...

18 Foods and Drinks That Will Improve Your Mood Tomorrow

2008-12-02T11:58:00.000Z

18 Foods and Drinks That Will Improve Your Mood Tomorrow
from Chocolate: See what people are saying right now on Technorati
I had to trade in my man card for these. When I had the fresh pico de gallo that I posted yesterday, I felt invigorated the next day. No doubt I was more productive the following day because of that meal. And I don’t think it was the chicken. I think it was the pico. Besides that pico, here are 17 other foods and drinks that will make you feel great the next day. Cucumber water - This was new to me but apparently it is popular in spas. I love cucumbers so I gave it a try. The idea is simple.

Greek Salad Pita Sandwiches

2008-12-01T11:25:00.003Z

Greek Salad Pita Sandwiches
from New: Epicurious & NutritionData's Healthy Dinner Tonight by Monica Reinagel
brought to you by epicurious.com and NutritionData.com
Calories 397; Total Fat 20g; Carbohydrates 45g
Pair these flavorful pita pockets with a bowl of soup for a light evening meal—then pack the leftovers for a quick and easy brown-bag lunch. Fresh tomatoes and peppers offer a welcome winter burst of vitamins C and A, while the Feta cheese helps you meet your daily calcium needs. For extra protein, toss sliced grilled chicken in with the veggies. You can save time by making the filling up to two days ahead of time, but assemble the sandwiches immediately before eating to keep the bread from getting soggy. For dessert, have a cup of Mexican Hot Chocolate.
Go to the healthy recipe on epicurious.com
Nutritional Information
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
397 Calories (20%)
20g Total fat (31%)
7g Saturated Fat (37%)
33mg Cholesterol (11%)
775mg Sodium (32%)
45g Carbohydrate (15%)
7g Fiber (29%)
13g Protein (26%)
See the full nutritional analysis from NutritionData.com

My Great Grandma's Cheesecake

2008-11-30T12:10:00.001Z

My Great Grandma's Cheesecake
from Recipezaar: Newest recipes
This is a cheese-pie really, that my grandmother and mother both make perfectly. This was handed down from 4 generations in my family, and I've seen other people's variations, but so far, mom's and grandma's are my favorites. -- posted by Le fromage de cuisine

Chipotle Turkey Salad

2008-11-29T14:59:00.002Z

Chipotle Turkey Salad
from Simply Recipes

I don't know about you, but our family typically roasts a turkey that provides at least twice as much meat, if not more, as we actually need for our Thanksgiving meal, leaving us with many meals to plan using turkey leftovers. Here is a quick turkey salad I whipped up today (and turned into a sandwich) that uses chipotle powder, jalapeños, and cilantro for a Southwestern touch. Chipotle is just smoked, dried jalapeños; the chili gives the turkey salad a slightly smokey, spicy kick. Great in a sandwich with avocados and sliced tomatoes.

Spicy Bacon-Cheddar Butterflies recipe

2008-11-29T14:53:00.001Z

Spicy Bacon-Cheddar Butterflies recipe - Every Day with Rachael RAy
from Every Day with Rachael Ray
These light-as-air apps will make guests think you can walk on water.

Cajun Baked Rice Dressing

2008-11-29T14:49:00.002Z

Cajun Baked Rice Dressing
from Recipezaar: Newest recipes
Delicious and easy to cook recipe that my mom found in the Houston Chronicle in the mid-1970's. So good that it's a family tradition in my house. You can play around with the ingredients some, but try not to deviate too much. Sometimes I might add about 1/4 pound of hot Italian turkey sausage to the ground beef, but the ground beef is normally the best. you will immediately want to cook another batch, it's so good. Use as much salt and pepper as you need, but don't exceed 1/2 tbsp. -- posted by Robstercraw

Interested In Taking a Vacation

2008-11-29T14:31:00.001Z

Interested In Taking a Vacation
from GoArticles Travel Category by default@goarticles.com (Ronald Firquain)
Holidays or summer break is a vacation in the summertime between school years in which students are off school typically between 6 weeks and 3 months, depending on the country and district. Fun at ski...

Deep Fried: Down Home Chicken

2008-02-05T00:58:00.000Z

Deep Fried: Down Home Chicken Submitted By: Kevin Ryan
from Allrecipes Dinner Recipes
A buttermilk marinade precedes dredging in a spicy flour mixture. Then chicken is fried in shortening and bacon drippings for down home goodness.

Beef Pasta and Mushroom Soup

2008-02-02T13:35:00.000Z

Beef Pasta and Mushroom Soup
from Betty Crocker Recipe of the Day
Welcome family to dinner with a pot of bubbling, flavor-packed soup. It?s made easy with Hamburger Helper® dinner mix

Dutch-Oven Strawberry Cobbler

2008-02-01T13:39:00.000Z

Featured Recipe: Dutch-Oven Strawberry Cobbler
from For Food and Wine Lovers - Epicurean.com
Here's another great use for your Dutch oven. If you don't have one, a favorite casserole dish or deep baking pan will do fine. Just be sure to use fresh, ripe strawberries for the best flavor.

Boiled White Rice recipe - Every Day with Rachael Ray

2008-02-01T01:50:00.000Z

Boiled White Rice recipe - Every Day with Rachael Ray
from Every Day with Rachael Ray
Search recipes from Every Day with Rachael Ray magazine, and you'll find 30-Minute Meals, quick and easy recipes, kids recipes, pet recipes and much more. Search by food category or by recipe name.

Main Dish Fish and Shellfish: Shrimp and Portobello Mushroom Fettuccine

2008-01-30T11:17:00.000Z

Main Dish Fish and Shellfish: Shrimp and Portobello Mushroom Fettuccine Submitted By: BONNIET310
from Allrecipes Dinner Recipes
This versatile dish features shrimp with sauteed portobello mushrooms, onions, and garlic in a cream cheese and whipping cream sauce jazzed up with Cajun seasoning.

Pulp, There It Is

2008-01-29T21:27:00.000Z

Pulp, There It Is
from The Amateur Gourmet by Adam Roberts

Does anyone else think it's strange when you buy orange juice now you're given a choice between lots of pulp, some pulp and no pulp?
Normally I'm an orange juice snob, coming from Florida as I do, and in Florida when you get fresh-squeezed orange juice you just know it has pulp. Oranges have pulp and therefore the juice has pulp.
But when you buy a factory packaged O.J. like Tropicana, as I do now and again when I'm sick or when I'm getting a bagel, I'm flummoxed with pulp choices. Do I want some pulp or lots of pulp? I certainly don't want no pulp though I know there are people who hate pulp and I'm sure I'll hear from them in the comments.
I just want the proper amount of pulp for the amount of orange juice I'm about to drink. How much pulp came out when you squeezed those oranges, Tropicana? Lots or some? Well put that amount in the container and I'll drink it. You know since it's 100% pure and natural I figure the amount of pulp should be pure and natural too.
What's next, choose the tint of the orange juice color? The viscosity, the acidity? I'll take what comes out of the orange and leave those choices to Mother Nature not Mother Industry, thank you.

WBW #41: the exciting wines of Friuli-Venezia Giulia region

2008-01-28T14:24:00.000Z

WBW #41: the exciting wines of Friuli-Venezia Giulia region
from Purple Liquid: a wine and food diary by Catherine Granger
I can't believe today is already Wine Blogging Wednesday, the first of 2008! Time flies! This is the 41st edition of this popular event and it is hosted this month by Jack and Joanne of Fork & Bottle. They believe that Friuli, this month's theme, has become the most exciting wine region in the world. I almost agree: I think it is one of the most exciting wine producing regions and I really love the Friulian white wines.The problem is that it is not easy to buy a white wine from Friuli that is not from the ubiquitous Pinot Grigio but I did find one that looked interesting: the 2005 Marco Felluga Collio Bianco Molamatta. It is a blend of local grapes — Tocai Friulano, Ribolla Gialla , and Pinot Bianco — from the Collio DOC. Collio is naturally protected by the Alps on the North and open to the Adriatic Sea on the South, and it is generally considered Friuli's finest wine producing area. The Marco Felluga estate has been making wines since the 19th century and Marco Felluga is today one of the leading producers in the region.The wine kept its promises. It had a bright golden yellow color and a rich nose of white blossom, honey, and pear. On the palate, it was full-bodied with mouth-coating flavors and a sappy mineral finish. Superb with baked spice-rubbed salmon fillets.Joanne and Jack, I am sure you'll get many fine wines for your round-up but this one is highly recommended!Previous WBW posts:• WBW #39: a wine from Silver Burgundy, the 2005 Viré-Clessé Maison Chanson• WBW #38: 2001 Periquita Classico• WBW #37: Hello Teroldego!Technorati tags:: wine food & drink wine blogging wednesday wbw wbw41

Chicken With Tomato Rice Pilaf

2008-01-27T16:14:00.000Z

Chicken With Tomato Rice Pilaf
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
I recently got a few new cookbooks that contain some really amazing recipes. I'm hoping to try several over the next few weeks and will post the recipes here.Tonight I made a dish called Chicken With Tomato Rice Pilaf from Claudia Roden's Arabesque. This cookbook contains recipes from Morocco, Lebanon and Turkey. There are many beautiful photographs throughout the book as well. It would make a beautiful coffee table book because the cover is so pretty. I really enjoyed reading this book because not only is it a cook book, it also contains a wealth of information about the countries from which the recipes hail. This is the first recipe I have tried from this book and it is wonderful! We had it with buttered peas, homemade pitas and hummus.Chicken With Tomato Rice Pilaf(Adapted from Arabesque by Cladia Roden)(for the rice)1 1/2 c. long grain rice1 (15 oz.) diced tomatoes1 tsp. chicken bullion powder2 tsp. sugarsalt and pepper1/2 stick butter, diced(for the chicken)4 boneless, skinless chicken pieces1 Tbsp. light olive oil2 Tbsp. butter1/2 tsp ground coriandersalt and pepperdried parsleyStart by making the rice. Blend tomatoes in blender then add enough water to make 2 2/3 cups. Pour the tomato puree into a pot along with the bullion, sugar and salt and pepper to taste. Bring to a boil then reduce to a simmer and let cook for 20 minutes or until rice is fluffy. Add more water if needed towards the end of cooking and simmer a few more minutes. Stir in butter and set aside. For the chicken, cut chicken into bite sized pieces. Heat oil and butter in a skillet then add chicken and cook 6 - 8 minutes or until lightly browned. Turn pieces over once during cooking. Serve chicken over the rice sprinkled with parsley.

New Cookbooks!

2008-01-27T15:56:00.000Z

New Cookbooks!
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
Over the past few months I have been adding slowly to my cookbook collection. I recently purchased Not Your Mother's Slow Cooker Cookbook after borrowing it from our church library and falling in love with it. I used to always use the "Fix It And Forget It" books quite a bit when I was seeking a great slow cooker recipe but this is now my "go-to" book for all things crock pot. This book is great because it uses a lot of really nutritious ingredients and there are not a lot of processed foods used. I also bought the King Arthur Whole Grain Baking Cookbook. This one is awesome if you are trying to incorporate more whole grains into your diet. There are plenty of recipes for things you would normally make like pancakes, oatmeal, breads and pizza crust. The only difference is these recipes use whole grains and they taste great! You can check all the new additions to my collection over on the right sidebar ... just scroll down a bit to see them all.

OREO® Biscotti

2007-12-29T12:01:00.000Z

OREO® Biscotti
Cuisine: home -... Cooking time: 1 hr 24 min Ingredients: 1 cup sugar1/3 cup ... PREHEAT oven to 350°F। Mix sugar, butter, eggs and vanilla in large bowl until well blended। Add flour, baking powder and salt; mix well। ...http://www.kraftfoods.com - posted on Dec 12 by Kraftfoods.com

Happy Fourth of July!

2007-07-04T15:37:00.000Z

Happy Fourth of July!
from Simply Recipes by Elise

Our patriotic, blueberry enhanced Strawberry Shortcake
Here's wishing everyone a happy, safe, and delicious July Fourth celebration, on the 231st anniversary of our nation's birth. (Here's what started all the fuss.)

Grilled Shrimp with Roasted Garlic-Herb Sauce

2007-07-04T15:30:00.000Z

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE
from Epicurious.com: the World's Greatest Recipe Collection by epicurious.com
Recipe from Bon Appétit

Slow Cooker Main Dishes: Amazing Ribs

2007-07-04T15:23:00.000Z

Slow Cooker Main Dishes: Amazing Ribs Submitted By: Scotty Carreiro
from Allrecipes Dinner Recipes
A three step cooking method is used to make these incredible, tender ribs. The ribs are first boiled, then grilled, and finally simmered in barbecue sauce in a slow cooker. This recipe does take time, but is soooo worth it.

Grilled Strip Steaks with Olive-Oregano Relish

2007-06-29T15:32:00.000Z

GRILLED STRIP STEAKS WITH OLIVE-OREGANO RELISH
from Epicurious.com: the World's Greatest Recipe Collection by epicurious.com
Recipe from Gourmet

Grilled Scallop and Watermelon Kabobs

2007-06-26T15:27:00.000Z

Grilled Scallop and Watermelon Kabobs
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Here's a light and refreshing alternative to your typical outdoor grilling fare. These make a wonderful appetizer for an outdoor barbecue or fast hor'dourves for a cocktail party. They're also...

Farro with Mozzarella di Bufala and Tomatoes

2007-02-09T12:32:00.000Z

Farro with Mozzarella di Bufala and Tomatoes
from The Food Section: Press Sighting: New York Times by Josh Friedland

Earlier, when I was back in Milan, I mentioned the restaurant La Latteria San Marco (Via San Marco 24) in the Brera neighborhood. Maria presides over the restaurant -- taking orders, seating guests, and managing the small crowd that inevitably forms outside the doors of the tiny nine-table eatery In a combination of broken English and Italian, I asked her about the restaurant and found out that it had been in operation for 40 years and that the menu, which changes daily, combines cuisine from Sicily, where she was raised, and from Tuscany, where her husband Arturo comes from. Due to the language problem, this was about as far as I got.
The food is amazing and simple -- dishes like polpettine al limone (slightly flattened meatballs oozing with cheese and doused with a lemony sauce) and contorni like a simple mash of squash. The crumbly crostata served for dessert was baked by Maria at home and filled with what tasted like creme fraiche and topped with orange marmalade.
But, one of the best things I had, and truly one of the simplest, was a first course of farro with mozzarella di bufala and cherry tomatoes. It was nothing more than the farro -- the barley-shaped ancient grain -- boiled in salted water and served warm and topped on one side with the tomatoes and the other with cheese. Maria dropped a bottle of extra virgin olive oil off at the table for dressing the dish as you might dress a salad table-side. The farro had a chewy texture and nutty flavor. You might think that this sounds like an ascetic dish. Boiled grains? But, the olive oil and creamy mozzarella offered some richness, and the tomatoes provided a fresh and juicy textural contrast. It was excellent, healthful, and very easy to replicate at home. Some recipes will tell you to soak and cook the farro for hours, but for this dish, I found that boiling the grains in salted water for 15 to 20 minutes (before draining them) yielded just the right consistency.
Sources:A cursory search for information online about farro will tell you that the grain is simply Italian for spelt, or the opposite: a grain that is similar, but something else entirely. If you know more, please fill us in below in the comments. You can find farro at gustiamo.com, Chefshop.com, and Ditalia.com, among other purveyors.

Wine About It - Cool, fun wine tips & trends sent weekly

2007-02-08T11:39:00.001Z

Wine About It - Cool, fun wine tips & trends sent weekly
from Gourmet Food Newsletter - Cooking with Gourmet Mixes
Learn about wine the cool, fun, easy way. Get great tips and trends sent to you weekly plus monthly reviews, contests, recommendations, informative articles, and free wine resources. If you like to drink wine - or you want to drink it more -- you'll love our newsletter. Get a free copy of the fabulous and inspiring "Lynne's Favorite Toasts" when you subscribe today

Natalie's Recipes - Recipe Newsletter

2007-02-07T11:37:00.000Z

Natalie's Recipes - Recipe Newsletter
from Gourmet Food Newsletter - Cooking with Gourmet Mixes
A newsletter focusing on crock pot recipes, helpful cooking hints, tips, special coupons and offers, and a variety of other recipes.

Spicy Chicken Drumsticks

2007-02-06T15:20:00.000Z

Spicy Chicken Drumsticks
from Simply Recipes by Elise
We often cook all drumsticks or all thighs when we prepare chicken. We love the more flavorful dark meat and the fact that the chicken pieces all get done around the same time. The following recipe is based on one for jerk chicken that my father found in Fine Cooking magazine. Wonderful flavor and the drumsticks cook up quickly.

30 Second Wine Advisor: Readers talk back: Breathing

2007-02-05T15:33:00.000Z

30 Second Wine Advisor: Readers talk back: Breathing
from WineLoversPage.com
The mailbag is full of your questions about "breathing" wine.

Wine Advisor FoodLetter: Eggplant Pasta Sauce

2007-02-04T15:30:00.000Z

Wine Advisor FoodLetter: Eggplant pasta sauce
from WineLoversPage.com
Marcella Hazan's son Giuliano's recipes owe a debt to his mother, and that's a good thing.

Why decant? The risks and rewards of a ritual

2007-02-03T15:18:00.000Z

Why decant? The risks and rewards of a ritual
from For Food and Wine Lovers - Epicurean.com
Like a prized rose, a fine wine sometimes needs a little finesse to blossom. A young red may resemble a tight bud, its full flavor and aroma waiting to be released. An older vintage may have bloomed to its fullest splendor but carry with it unwanted sediment. In rare cases, young whites may contain an excess of free sulfur dioxide and thus give off a slight odor. And certainly both mature whites and reds may suffer from a lack of oxygen. The ritual of decanting can address all of these problems.

Every Day with Rachael Ray - Mira Nair's Chai Tea

2007-02-02T15:15:00.000Z

Every Day with Rachael Ray - Mira Nair's Chai Tea
from Every Day with Rachael Ray
This recipe is featured in the March issue of Every Day with Rachael Ray.

Every Day with Rachael Ray - Irish Cream Pudding

2007-02-01T15:10:00.000Z

Every Day with Rachael Ray - Irish Cream Pudding
from Every Day with Rachael Ray
This recipe is featured in the March issue of Every Day with Rachael Ray

Mazatlán's Mardi Gras is a Carnaval Fit for Families

2007-01-31T12:58:00.000Z

Mazatlán's Mardi Gras is a Carnaval Fit for Families
from Frommer's Travel Guides: The Best Trips Start Here! by Melinda Quintero
This Mexican coastal city plays host to the third oldest Carnival celebration in the world -- after Rio and New Orleans, of course. Families and vacationers come from all over the nation to join in the fun, while food vendors from as far away as the Yucatán set up makeshift shop to feed the hungry midnight masses.

Unseasonal Eating: Vietnamese Pork Chops

2007-01-30T13:58:00.000Z

Unseasonal Eating: Vietnamese Pork Chops
from The Food Section: Press Sighting: New York Times by Josh Friedland

The recent descent from our unseasonably balmy winter into the current bone-chilling weather inspired an almost instinctual craving for soup -- namely, pho. After searching the boards of Chowhound, we ended up at Pho Bang, opposite Pho Bac in the Elmhurst strip mall formerly home to Joe's Shanghai (there's a healthy debate online over which restaurant is better: Pho Bang or Pho Bac. In the end, the consensus seemed to lean towards Pho Bang).
The pho didn't disappoint. The humongous bowl of broth and rice noodles draped with thin slices of beef was the warm and soothing antidote to the deep-freeze I was looking for. But, something else caught my eye (and palate): the pork chops my wife ordered. Though they were a little fatty, the sweet and tangy flavor was irresistable. And, soon enough, I had a new craving the next day to make them at home.

Over 200,000 Recipes

2007-01-29T13:06:00.000Z

Over 200,000 Recipes
from Recipezaar News by site admin
A Recipezaar milestone was reached in late January! The 200,000th recipe was posted!

Championship Chow

2007-01-28T13:12:00.000Z

Championship Chow
from Recipezaar News by site admin
Kick off your football party with winning appetizers, followed by hearty half-time dishes...

See More and More of America for Less and Less

2007-01-27T13:01:00.000Z

See More and More of America for Less and Less
from Frommer's Travel Guides: The Best Trips Start Here! by Jason Sheftell
Whether it's a last-minute travel deal or a mid-week or long weekend specials, travelers can take advantage of plenty of money-saving options for touring within the United States

Every Day with Rachael Ray - Wolflgang Puck's Curried Chicken Satay

2007-01-26T13:42:00.000Z

Every Day with Rachael Ray - Wolflgang Puck's Curried Chicken Satay
from Every Day with Rachael Ray
This recipe is featured in the February issue of Every Day with Rachael Ray.

Slow Cooker Smoky Chipotle Soft Tacos

2007-01-25T13:48:00.000Z

Slow Cooker Smoky Chipotle Soft Tacos
from Betty Crocker Recipe of the Day
Feeding a crowd? Make taco filling in a slow cooker and let guests line up for the tasty taco filling.

A Vacation in a Day

2007-01-24T13:49:00.000Z

A Vacation in a Day
from GoArticles Travel Category by default@goarticles.com (Darlene Berkel)
A spa vacation package doesn't have to last a full week, three days, or even a complete weekend. Some spa packages can revitalize a person in just under a day, though longer spa vacation packages can ...

Important Emergency Information to Leave at Home when Vacationing

2007-01-23T13:51:00.000Z

Important Emergency Information to Leave at Home when Vacationing
from GoArticles Travel Category by default@goarticles.com (Tim Evans)
We love to take mini, spur of the moment vacations. We are famous to our friends and family to take a vacation day at the last minute and go away for a long weekend. Sometimes we don't even know whe...

30 Second Wine Advisor: Pinot from Tasmania

2007-01-22T13:54:00.000Z

30 Second Wine Advisor: Pinot from Tasmania
from WineLoversPage.com
This little-known island off Australia's southeastern shore is poised to make a bigger footprint on the world's wine roads.

Vino 101: Wine with dessert

2007-01-21T13:56:00.000Z

Vino 101: Wine with dessert
from WineLoversPage.com
For many people, dessert is the culmination of a great dinner, and it's an anticipated event that deserves as much attention as all of the preceding courses. In his "Server's Perspective" column, Jorge Edouardo Castillo talks about matching dessert with wine.

3 Tips for Easy Meal Planning

2007-01-20T14:06:00.000Z

3 Tips for Easy Meal Planning
from GoArticles Food Category by default@goarticles.com (Thomas Andrew)
Where has the family dinner hour gone? There once was a time when we would all come home from a long day and sit down with our family for a nice home-cooked meal. In today's fast paced world, we ...

A History of Chocolate.

2007-01-19T14:03:00.000Z

A History of Chocolate.
from GoArticles Food Category by default@goarticles.com (Michael Haydon)
I find the best way to consider the history of chocolate is to actually eat some while I'm reading! We can thank the Mayan Indians for discovering and planting the first cocoa plants in 1500 BC, when ...

Absolutely the Best Nacho Dip Ever

2007-01-18T13:45:00.000Z

Absolutely the Best Nacho Dip Ever submitted by Jeff Moore
from Allrecipes Healthy Recipes Daily Feed
This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist.

Every Day with Rachael Ray - Topolo Margaritas

2007-01-17T13:44:00.000Z

Every Day with Rachael Ray - Topolo Margaritas
from Every Day with Rachael Ray
This recipe is featured in the February issue of Every Day with Rachael Ray

Roasted Chicken with Cherry Tomatoes

2007-01-16T12:37:00.000Z

Roasted Chicken with Cherry Tomatoes
from The Food Section: Press Sighting: New York Times by Josh Friedland
As much as I may try to resist the Rachael Ray-ificatio of the Dining In category of this site, I'm afraid that fatherhood has wrought a rapid and (seemingly) permanent reduction in the window of time for weeknight cooking.
The great thing about this recipe for chicken breasts roasted with cherry tomatoes, herbs, and garlic (from Bon Appétit via The Wednesday Chef) is that while the dish only takes five minutes (or less) to get ready and cooks for just 35 minutes, it doesn't taste like a quick-cook meal. In such a brief time in the oven, the skin develops a salty, garlicky crunch; meanwhile, as the tomatoes cook and collapse, their juice melds with the chicken drippings and olive oil to form a sauce that constitutes almost a shallow braise, infusing the chicken from below. The result is chicken that is extremely juicy and flavorful.
Kitchen Notes: Cooking the chicken on a baking sheet (with a rim to contain the juices) seems critical, as it allows you to keep everything on one layer. I could not find marjoram, so I ended up substituting fresh oregano, which worked (Luisa from The Wednesday Chef also had success with dried rosemary) [Update: It works nicely with fresh rosemary, too]. Because the pieces of chicken were huge, I cut each breast into two sections to make the dish more manageable. Finally (and reluctantly), I skipped the (crucial) addition of adding crushed red pepper: my wife is not keen on spicy food, and I didn't want to add insult to injury to the teething gums of our baby daughter. Molars are upon us (well, her).

What to Drink with What You Eat

2007-01-15T12:47:00.000Z

Book Review- What to Drink with What You Eat
from For Food and Wine Lovers - Epicurean.com
Mexican and other Latin American culinary influences are numerous in the Northwest, especially in eastern Oregon and Washington, where entrepreneurial immigrants have brought the bold flavors of their foods to taquerias, restaurants, and bakeries. This dish is also a primo appetizer: coarsely chop the cooked pork, pan-sear, then pile it on crisped mini tortillas. Try it with the Sunset Sage Margarita.

Ten Great Reasons to Go to Santa Fe, New Mexico

2007-01-14T12:50:00.000Z

Ten Great Reasons to Go to Santa Fe, New Mexico
from Frommer's Travel Guides: The Best Trips Start Here! by Amy Zavatto
My last visit to Santa Fe was an amazing trip. So when the opportunity arose to head to New Mexico for a few days with my husband, we jumped at the chance.

Sukiyaki Beef

2007-01-13T12:42:00.000Z

Sukiyaki Beef submitted by Shamsway
from Allrecipes Dinner Recipes
Strips of beef are stir-fried with onions, celery and mushrooms

The Best Cookbooks of 2006

2007-01-12T13:29:00.000Z

The Best Cookbooks of 2006
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
2006 was a fantastic year for great cookbooks! There were books by some of the world's greatest chefs like Daniel Boulud, Marcus Samuelsson, and Michel Roux. We saw some wonderful...

Cookbooks|offered at Amazon.com

11 Ports That Your Kids Will Love

2007-01-11T13:30:00.000Z

11 Ports That Your Kids Will Love
from Frommer's Travel Guides: The Best Trips Start Here! by Heidi Sarna
We parents like to pretend we're in charge. But let?s come clean already: Our kids rule the roost. Here are eleven of the world's best ports for keeping them happy.

Researchers found fibers knocked off a cloth act as bubble-formation in flutes

2007-01-10T17:20:00.000Z

Researchers found fibers knocked off a cloth act as bubble-formation in flutes
from Megnut by meg@megnut.com (Meg Hourihan)
Researchers found that hollow cellulose fibers knocked off a cloth or paper towel used to dry a Champagne flute act as bubble-formation, or "nucleation," sites. "Glasses wiped with a towel show 'an excess of effervescence,'" so your bubbly will be even more bubbly.

Crème Brûlée Recipes - 5 Versions

2007-01-09T13:26:00.000Z

Crème Brûlée Recipes - 5 Versions
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Crème brûlée is a classic French dessert that has become very popular in recent years, showing up on the menu of most fine dining restaurants. The creamy custard contrasts nicely...

Tandoori Cooking Without the Tandoor

2007-01-08T13:43:00.000Z

Tandoori Cooking Without the Tandoor
from GoArticles Food Category (Laliey Singh)
The use of a tandoor oven is very important in traditional North Indian cooking, and many breads and dishes were designed especially for these clay ovens. This includes many famous Punjabi and North I...

Basic Tomato Sauce

2007-01-07T13:35:00.000Z

Basic Tomato Sauce
from Simply Recipes by Elise

A good tomato sauce is the foundation for so many wonderful dishes - pizza, pasta, chicken, and fish. Here is a recipe for a basic tomato sauce that starts with a soffritto of onions, carrots, and celery cooked in a little olive oil, to which garlic, tomatoes and seasonings are added. Simple and delicious. The sauce can be dressed up with mushrooms, sausage, olives, wine, and all manner of vegetables. For a tantalizing version of a tomato-based sauce check out Sean's sauce over at Hedonia. What's your favorite tomato sauce recipe?

Carli Olive Oil( )In Italy, Carli Olive Oil has always only been sold direct from the factory to the consumer. A fleet of over 100 trucks assures prompt direct delivery to more than 700,000 families, over 120,000 of which have been loyal customers for two or more generations. Why are Italians so religious about their....

Carli Olive Oil from igourmet.com

Wine Advisor FoodLetter: Bean soup

2007-01-06T14:03:00.000Z

Wine Advisor FoodLetter: Bean soup
from WineLoversPage.com
If you've got some cooked beans around, you can do the rest in an hour and get a filling soup that tastes like you worked on it all day.

Happy New Year!

2007-01-05T13:14:00.000Z

Happy New Year!
from Chef Michele's Adventures: Celebrity Chef Cookbook Reviews by Michele
I hope you all had a wonderful Christmas and New Years! We were quite busy with out of town guests and then my huband and all three kids got sick so I haven't been on-line much lately. We were truly blessed this Christmas and as always enjoyed celebrating the birth of our Lord and Savior.I got a new cook book yesterday and wanted to share a review with you.
Years ago I had picked up an old copy of The Joy of Cooking at a second hand bookstore. It was (and still is) my very favorite cookbook. Dispite the lack of color photographs that all the new cookbooks seem to have in abundance, the wealth of knowledge contained in this book is beyond measure. If I could choose only one cookbook to own it would be this one. In it you will find recipes for everything from simple things like boiled eggs to very elaborate dishes, menues, cooking techniques and ingredient and nutrition information.My original copy was ruined when a storage closet in our old apartment was flooded by the hot water heater. So I was very excited to see this new 75th Anniversary Edition available. It is just as good as my old copy... in fact better! It contains over 4500 recipes and is an invaluable tool for anyone who enjoys cooking.

Vacations That Click: Zooming in on Photography Tours

2007-01-04T15:40:00.001Z

Vacations That Click: Zooming in on Photography Tours
from Frommer's Travel Guides: The Best Trips Start Here! by Charis Atlas Heelan
With the new year here, a new raft of tours has been announced and while you ponder which destination sounds the most appealing, imagine yourself standing on top of that mountain, or next to that rare animal, with your camera well-positioned and ready to shoot.

Caramelized Onion Quiche

2007-01-03T15:22:00.000Z

Caramelized Onion Quiche
from Simply Recipes by Elise

Ever wake up in the morning with a craving for a specific food? This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about real men, I say, "phooey". Kudos to my brother Ed, who almost made up for dad's transgression, by saying just "damn good" after inhaling a piece at dinner.

What Wine Goes With What Food?

2007-01-02T15:17:00.000Z

What Wine Goes With What Food?
(Morgan Slater)
We've all heard the rules: red wine with meat, white with fish or fowl. But just as with all rules, this one was made to be broken. There's a growing recognition that there's both more and less to...

All To Keep You Drinking

2007-01-01T15:15:00.000Z

ALL TO KEEP YOU DRINKING
(Alison White)
Ensuring the necessary quantity of water to keep your organism working properly should be every person's strong preoccupation, for it is hydrati...

Meet the King of All Cheeses - The Brie Cheese

2006-12-31T13:22:00.000Z

Meet the King of All Cheeses - The Brie Cheese
(Lee Dobbins)
If you are a true blue cheese-lover through and through, then just saying 'brie' would excite your taste buds. Perhaps you would even salivate. Brie cheese, with its rich history to back it up and a...

Bring the Payne's in Memphis

2006-12-30T15:35:00.000Z

Bring the Payne's in Memphis

Even in a Southern city like Memphis, there's plenty of variation in the barbeque experience. There are joints for northern rubes, high-class barbeque restaurants, chain barbeque spots and pretty much anything else you can imagine. Clear through all the clutter, though, and you'll soon be craving something else: an authentic barbeque experience. To find that in Memphis, you'll have to go to Payne's.
Payne's is down-home in a way that's hard to even comprehend. It's inside a former garage, and the interior has a few tables, though the huge garage doors remain. They make ribs and smoked sausage, but the real treat is the chopped pork sandwich for $3. It's hand-chopped to order, then piled atop a tiny WonderBread bun with slaw. The slaw is spicy and much closer to relish as most northerners know it. Payne's has no knives, forks, dishes, or straws: only sporks and paper plates. The 'cue itself is tender and on the sweet side, though plenty smoky. However you attempt to eat it, it should be considered one of the best BBQ sandwiches in the nation.
Payne's BBQ [MemhpisDining.com]
[Alexander Basek]
[Photo: Cerifiedfool/Flickr]
Previously: Mustache Maintenance in Memphis, The Elvis Suite, Memphis in May, Memphis and Nashville Music Tourism, NYC Cracks Fattest Top Ten

Meatloaf Stuffed with Spinach and Red Bell Pepper

2006-12-29T13:08:00.000Z

Meatloaf Stuffed with Spinach and Red Bell Pepper
from Simply Recipes by Elise

We love meat loaf in this house. My father found this recipe in an old issue of Bon Appetit and made it it the other day. It was really quite good, and pretty too (as pretty as meatloaf can be) with the stuffing of red bell peppers and green spinach.

NYC Tourists Get More Neurotic

2006-12-29T12:47:00.000Z

NYC Tourists Get More Neurotic

Perhaps trying in a meta way to turn NYC tourists into your dime-a-dozen NYC neurotic , the city's tourists have recently been under a barrage of criticisms and nagging from the overbearing press about what not to do. The most recent example comes from AM New York whose front page featured the html-unfriendly hed: They [heart] NYC. Turns out NY has seen more tourists this year than ever before, an approx. 44 million.
Among the exhortations given in the ensuing coverage is the one found above by Chuck Bennett. This, however, is but the most recent onslaught of to don'ts offered. Recently, the NYT's Seth Kugel warned tourists where not to go while Lonely Planet recently advised tourists to mask their maps in classic New York books like Catcher in the Rye.
It's only a matter of time before true New Yorkers will be approached on the street by panicky tourists asking, "Did I do this right? What about this? Is my bag to big? Do my shoes make me look like a tourist?" and on that day, any difference we fancied distinguished us from them, will have been thoroughly and irrevocably erased.
Previously: London in NY, Queen's Hideaway: Wha' Happened?, Pic of the Day: Red Hook Farm, A Royale Pain

Key West -- Island Bike Adventure!

2006-12-29T12:43:00.000Z

Key West -- Island Bike Adventure!
(D. O. Christian Rieger)
Key West -- Island Bike Adventure! Bring your t-shirt, shorts, sneakers and a camera . . . and take home memories! The Bike Tour of Key West, www.keywestbikeecotour.com, takes guests into the Key W...

What are ten ingredients to always have on hand to cook a good meal?

2006-12-29T12:33:00.000Z

What are ten ingredients to always have on hand to cook a good meal?
from Megnut by meg@megnut.com (Meg Hourihan)
What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? Looking for suggestions over at Ask.Metafilter.com.

Chicken Marinara

2006-12-28T11:35:00.000Z

Chicken Marinara
from Simply Recipes by Elise

Chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella. My mother made this chicken marinara for dinner tonight and it was fabulous. She uses chicken thighs because they are more flavorful, but you could easily use breasts.

Sausage Brunch Casserole

2006-12-28T11:00:00.000Z

Sausage Brunch Casserole
from Simply Recipes by Elise
Updated
I think this recipe is based on one from a Jimmy Dean ad. I got it from my friend Heidi, and we've both made it several times for brunch gatherings. If you want you can make it ahead the night before and just put it in the oven for an hour right before you want to serve it. Eggs, Italian sausage, bread, milk, cheddar cheese - yum!
Continue reading...

Dorset Drum English Farmhouse Cheddar igourmet.com

To Construct the Perfect Meal, Imagine a Restaurant Crawl

2006-12-27T13:15:00.000Z

To Construct the Perfect Meal, Imagine a Restaurant Crawl
from Dining by FRANK BRUNI
Joël Robuchon finally took Manhattan. Mario Batali traded in his rock soundtrack for a piano. The Little Owl made room for a big pork chop, and Will Goldfarb made Room 4 Dessert.

Every Day with Rachael Ray - Tuscan Cacciatore Risotto

2006-12-26T14:49:00.000Z

Every Day with Rachael Ray - Tuscan Cacciatore Risotto
from Every Day with Rachael Ray
This recipe is featured in the December-January issue of Every Day with Rachael Ray.

Dark chocolate helps fight fatigue

2006-12-25T13:05:00.000Z

Dark chocolate helps fight fatigue
from Chocolate: See what people are saying right now on Technorati
Dark chocolate beats fatigue, study NutraIngredients 12/20/06 "Eating a small amount of dark chocolate each day can help combat the symptoms of...

Warm and Fuzzy Holiday Wishes

2006-12-24T12:57:00.000Z

Warm and Fuzzy Holiday Wishes
from Chocolate & Zucchini by clotilde

May your celebrations be joyful, the company lovely, the food delectable, and the gifts few but thoughtful. Joyeuses Fêtes!
[The little guy above is a Petit Choo Farci -- a pun on petit chou (a term of endearment) and chou farci (stuffed cabbage) -- by French-Japanese artist Ketty Sean. I bought it at the gallery/store L'Art de Rien and it now lives at my friend Laurence's apartment.]

[Click through to read more.]

Cycling in Italy Can Be Fun

2006-12-23T14:34:00.000Z

Cycling in Italy Can Be Fun
from GoArticles Travel Category (Alastair Hamilton)
With the advent of the World Wide Web, it's easier than ever to do research into those vacation spots that you've longed to visit. With the cost of travel these days, it's important that you do as muc...

2006-12-23T13:22:00.000Z

Oatmeal Chocolate Chip Cookies
from Chocolate: See what people are saying right now on Technorati
INGREDIENTS: 2 sticks butter, softened 1 c. firmly packed sugar 1/2 c. granulated sugar 2 eggs 2 tbsp. milk 2 tsp. vanilla 1 3/4 c. flour 1 tsp...

2006-12-23T13:18:00.000Z

Good Eating: Nouveau Riches
from Dining by Compiled by KRIS ENSMINGER
Today the area around Lincoln Center and the southwestern corner of Central Park is home to some of the city’s most highly regarded restaurants.

2006-12-23T11:01:00.000Z

CARAMEL-PECAN BUCHE DE NOEL
from Epicurious.com: the World's Greatest Recipe Collection
Recipe from Bon Appétit

2006-12-22T12:43:00.000Z

Cheddar Melt Chili
from Betty Crocker Recipe of the Day
This ground beef dish gets its heat from three different sources-salsa, beans and chili powder. Hamburger Helper® dinner mix makes it easy.

2006-12-21T11:10:00.000Z

New Food & Wine Matcher from Natalie MacLean
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
With thousands of wines on the market, picking the best wine to go with dinner can be tricky business, even for the experts. Award winning wine-writer Natalie MacLean has...

2006-12-20T12:48:00.000Z

Menu for Hope III: 3 days left!
from Purple Liquid: a wine and food diary by Catherine Granger
Hunger and malnutrition are still the number one risks to health worldwide. 852 million is the total number of undernourished people worldwide: 815 in developing countries, 28 million in countries in transition and nine million in industrialised countries. Today, one in nearly seven people do not get enough food to be healthy and lead an active life, making hunger and malnutrition the number one risk to health worldwide — greater than AIDS, malaria and tuberculosis combined. The Menu for Hope campaign will be running for three more days so if you're thinking about participating and help UN World Food Programme , there is still a little bit of time but do it soon! So far, we have more than doubled last year's record of $17,000, and have raised over $35,000! Thanks to all of you!

Technorati tags: wine food & drink

2006-12-20T12:07:00.000Z

Restaurants: Tastes of Russia, but One Without Borders
from Dining by FRANK BRUNI
After a four-year hibernation, the Russian Tea Room stirred to renewed life in early November with a seriously gifted chef, Gary Robins, in charge of the kitchen.

2006-12-19T13:08:00.000Z

Macarons Maïs Violette
from Chocolate & Zucchini by clotilde

If you are still trying to get your act together about what homemade edible presents to give out this holiday season, I'm here to tell you that you are not alone. I myself have done precisely zilch about it, but that's okay: today is Tuesday, Christmas eve is this Sunday, and that still gives me plenty of time to pick a recipe, buy the ingredients, and get started, right? Right? Thank you.
I would hate to spoil the surprise for the usual recipients of my food gifts, who happen to read this blog every once in a while -- especially just before they see me so they can pretend they read it more faithfully than they probably do --, so I can't tell you exactly what I'll make, but I will gladly point you to a few recipes I'm considering (but haven't tested yet):
~ Jenjen's Maple Brandy Snaps,~ Monica Hayden's Havreflarn, as recommended by Marie,~ Nolwenn's Dried fruit biscotti (in French),~ Pascale's Chocolate caramels (in French),~ Bulle's Guimauves, the French marshmallows (in French).
Add to those twelve gift-worthy favorites from the C&Z archives (a selection you would have received in your mailbox three weeks ago if you were a happy subscriber of my monthly newsletter):
~ Very Ginger Cookies,~ Shortbread, ~ Chocolate and Cacao Nib Cookies,~ Green Tea Cat's Tongues,~ Chocolate-dipped Apricots,~ Dried Pears (which you can chocolate-dip, too),~ Mendiants,~ Florentins,~ Spiced Chocolate Peanut Butter,~ Wine Jelly,~ Almond Lemon Curd,~ Pear and Cacao Nib Jam.
And a bonus recipe, that of the cornmeal macarons* I've come up with a few months ago: I was hoping to create delicate two-bite numbers that would make good teatime companions, preferably with a lightly crunchy crust that would yield into a soft, nubby heart. I tinkered and stirred and trusted my instincts, and I was quite pleased with what I got -- pleased enough to make a few more batches since then (it is such an easy one-bowl, scoop-drop-'n-bake recipe), in different flavor incarnations: violet, citrus zest and pepper, or simply vanilla.
* See here for more on the use of the word "macaron".
~~~
Just as a reminder, you have until Friday to make a donation in our Menu for Hope fundraiser and get a chance to win some of the cool prizes; my sincere thanks to all of you who have already donated with such generosity.

[Click through to read more.]

2006-12-19T12:30:00.000Z

30 Second Wine Advisor: How long can you keep leftover wine?
from WineLoversPage.com
We run a simple experiment to test the conventional wisdom about keeping wine in an open bottle.

2006-12-13T15:48:00.000Z

30 Second Wine Advisor: Say "cheese"
from WineLoversPage.com
Playing with my food during a fancy dinner at a NYC culinary temple, I reinforce a theory about matching red and white wines with artisanal cheeses

2006-12-12T12:12:00.000Z

Wines of The Times: Panned on Screen, Merlot Shrugs and Moves On
from Dining by ERIC ASIMOV
“Sideways” may have done a favor to a wine not much loved.

2006-11-24T11:14:00.000Z

Top 10 Drinking Chocolates
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Winter always makes me think of hot cocoa. Maybe it's a childhood thing or maybe I'm just searching for an excuse to have more chocolate! As an adult,...

2006-11-21T17:40:00.000Z

Wines of The Times: What Goes With Turkey Again?
from Dining by ERIC ASIMOV
The Dining sections wine panel held a blind tasting with a typical Thanksgiving meal and decided which ones went best with the food.

2006-11-21T17:32:00.001Z

The Talk: Dining Finds in Buenos Aires
from Dining by OLIVER SCHWANER-ALBRIGHT
Palermo Viejo, the citys hippest hood, is also the best place to chow down

2006-11-21T17:22:00.000Z

It Takes Over a Village
from Dining by MAGGIE BARRETT
Every fall, when harvest time rolls around, the entire town of Buonconvento, Italy, picks up a fork and digs in.

2006-11-21T11:22:00.000Z

Nov 20, 2006 10:39 AM
Early to Market in Bisceglie
from The Food Section: Press Sighting: New York Times by Josh Friedland

The drive from Bari's airport to Bisceglie is deceptive. The landscape is marked by an incredible amount of modern development: big box stores, a giant outlet mall, and huge cranes building new apartments. But, peel back a layer of the Apulian onion, and you'll find along the coast the old whitewashed towns with narrow streets that wind their way up out of the Adriatic.
I got up early on my last day in Bisceglie and walked along the water into the old city center, where there was an incredible market. The fishermen head out early from the town's small harbor, pushing colorful wooden boats against the tide, and return with a jaw-dropping bounty of seafood -- octopus, squid, clams, oysters, and silvery, glassy-eyed fish. Adjoining the fish market was a vegetable market teeming with fresh produce -- bright fall persimmons, puntarella, pears, olive dolci (fresh, uncured olives), and green and purple artichokes with stems as long as your forearm.
Below is a slideshow of photos (click directly on the photo to advance; refresh your browser to return to the beginning):