Eggs
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Sticky Pecan Buns - 12 May 2008
He Who Must Not Necessarily Be Obeyed bought me a KitchenAid. So he is being obeyed for a wee while, which means I downloaded the Food Network's recipe for Joanne Chang's Sticky Buns. After all, they won against Bobby Flay's in a throwdown. And as a first-time bun baker, I thought I'd have a go at perhaps the trickiest dough there is. Paradise reached in one! The photo is of that key moment before they went into the oven, demonstrating that despite all the goo they were sitting in and my lack of faith, they did rise again. (Besides, when I took the photo of when they came out, it was as dark as the buns. Want do you want? I have to learn to conquer a KitchenAid, a brioche recipe and camera all at once?) read more...
Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... read more...
Chew on This: Chicken abuse - 8 May 2008
You need a strong stomach to watch this undercover video of the mistreatment of chickens released this week by Mercy for Animals, a Chicago-based animal rights group. It was taken with a camera hidden by one of the non-profit's investigators who worked at a major California egg-factory farm for two months. read more...
Smoked Haddock - 21 Mar 2008
British breakfasters miss their kedgeree, a staple of the groaning British Raj breakfast sideboard that these days makes a great lunch dish and their Omelette Arnold Bennett. But where to get the key ingredient, smoked haddock? Don't despair, there's a good internet source. read more...
Chocolate tart - 14 Jan 2008
This Chocolate Tart, the recipe of Tom Power, owner-chef of Corduroy, is an elegant and deeply chocolate dessert that will pass you off as a master patissier. It's not hard to make, despite its apparent length. But Chef Power says it's important to read the recipe right through before you begin. read more...
'Organic' abuse? - 7 Jan 2008
Perhaps Organic Batter Blaster is actually organic. But how horrendous. The idea that you can point a can of it at your griddle and cook up a pancake seems a long way from the principles of organic eating. Besides, how time consuming and difficult it is to make pancake batter from scratch? And what do we do to remain in 'organic' mode to dispose of the beastly container when it's empty? read more...
Eastern Market - 4 Jan 2008
Eastern Market is recovering after the fire that devastated it last spring. For the fullest detail of the different food stall owners back operating there, click on this really informative link from Brendan Spiegel of the blog, endlesssimmer.com. read more...
Baked Chocolate Sabayon - 3 Jan 2008
Tom Power has moved his restaurant Corduroy to 1122 9th Street NW. If you wonder why that's of interest, Corduroy is one of those restaurants chefs say they love to eat at. So if you can't get there, here's his recipe for Baked Chocolate Sabayon to cheer you up. read more...
Gorgonzola Soufflé - 15 Dec 2007
Drew Trautmann, Chef of Sonoma Restaurant & Wine Bar's recipe - just what you need when you've had too much festive fare. read more...
Kwansaa cakes to order - 23 Nov 2007
Kwansaa cakes, made and decorated to order. read more...
Crème Anglaise in 6 minutes - 20 Nov 2007
Crème Anglaise is such a seductive, soothing vanilla sauce, it's tempting to ignore the dessert it coats and just eat this perfect custard. Cookbook writer and regular New York Times food pages contributor Barbara Kafka has a brilliant short cut to perfect Crème Anglaise that you don't need to stand over fearfully to prevent it from curdling. It's one of two good reasons to invest in a microwave. (The other is heating milk to froth for coffee...) read more...
Free range chickens - 18 Nov 2007
Looking for a real chicken? Free range chickens, which have a more developed flavor than battery-farmed because they've scratched about in the earth as they are supposed to, are becoming increasingly available in supermarkets. read more...
Spiced Pumpkin Crème Brûlée - 16 Nov 2007
Don't be alarmed by the words "crème brûlée". The pumpkin purée stablizes the cream mixture in this recipe from Bryan Voltaggio, chef of Charlie Palmer Steak, to produce a dessert that's worth making long past Hallowe'en and the fall season. read more...
Ice creams & gelati - 14 Nov 2007
In Russia, even in the depths of winter, queues of people form around the ice-cream carts stationed on street corners and down the iced-over paths of Moscow's Gorki Park. The world over, it's a seductive cold comfort. read more...
Eggs better for you and the hen - 10 Nov 2007
Think hard about buying Cage-Free Hen eggs instead of regular eggs. There's not a massive amount of price difference. But there is a massive difference for the hens. read more...
Hot Chocolate Cake - 10 Nov 2007
Morton’s executive chef Bob Kiebler cooks by the book, This recipe from the Morton’s Steak Bible is the chain's No.1 dessert. “If you like molten chocolate cakes, you’ll be thrilled at how easy they are to make,” it says. “To get the right consistency, though, you must bake small, individual cakes; for these, you will need 6-ounce soufflé dishes or ramekins.” read more...
Thai Chicken Basil with Fried Egg - 9 Nov 2007
Aulie Bunyarataphan, owner-chef of Bangkok Joe's, gives a recipe that's the perfect example of how speedily a Thai dish can be brought to the table. The bulk of the time involved likes in assembling the ingredients for a quick stir fry that preserves flavor and contrast of textures. read more...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
Duck Rillettes
Summer cooking tips for guys
A slam poem on the side...
eatDordogne: The diary of a summer
Chew on This: A fish industry collapses as American obesity rises
Bob's Noodle House
Jewell Yam and Leek Soup with Chopped Chives
Nora Pouillon - Owner-chef of Restaurant Nora
The dish - Goings on in the capital
My favorite markets: Stella's Bakery
Chew On This: Drink even more red wine!
South African groceries
Ribollita - wondersoup or wodge?
Chew on This: Whose food healthier? Nature's or the food biz?
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