|
| News |
Bon Appetit Today
The New (and Improved) BonAppétit.com (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-12-2008 at 12:00:08
| Tonight at midnight, Bon Appétit will launch a brand-new Web site. Stop by and check out the Bon Appétit Top 100, our favorite Test Kitchen-approved (and reader-rated) seasonal recipes from more than 50 years of the magazine. Each dish will... |
Say No To Overcooked Shrimp (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-09-2008 at 12:00:13
| Summer is just around the corner (weather-wise and according to the calendar) and few ingredients are better suited to the warmer months than shrimp. They're versatile in the kitchen, don't stick-to-your-ribs, and cook up in jiffy. I love them in... |
Back to Basics: The Mashing Fork
By Dorie Greenspan (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-08-2008 at 08:00:09
| Being a kitchen-gear crazy, I like to think that I'm pretty up on what's out there, but the other night I realized that sometimes you've got to go back to stay ahead. I was watching a very early episode of... |
EATING ON THE EDGE #30: Silence of the Lambs
By Mort Rosenblum (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-07-2008 at 12:00:07
| Draguignan, France: Robert, the butcher with the bedside manner, was uncharacteristically customerless on a Saturday market morning. The aging ladies who once jammed his shop were now pushing carts at Carrefour. In his meat locker, Robert delivered a loving pat... |
A Sustainable Fish Tale: From Kona to Kitchen (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-06-2008 at 12:00:12
| Fresh off the farm. We've all read the depressing accounts of vanishing fish stocks from the world's oceans due to overfishing, global warming, and a number of other factors (read all about it here, here, and here). If our children's... |
The Cook and the Ramp (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-05-2008 at 12:00:07
| Ramp meets grill You know it's spring on the East Coast when three ingredients turn up at farmers' markets and on restaurant menus: asparagus, soft-shell crabs, and ramps. Sometimes you'll even find them all in one dish. This past saturday,... |
Save The Taco! (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-03-2008 at 12:00:13
| I love street tacos. Lucky for me, living in Los Angeles means living among the bounty of taco trucks scattered throughout the city. They've rescued me during those treacherous nights in college when I'd be cramming for tests and writhing... |
EATING ON THE EDGE #29:
What Frog means to France
By Mort Rosenblum (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 05-01-2008 at 08:00:10
| On NPR the other day, Rachel Martin asked me about recent alarm that France might be giving up on frogs legs, what with ecological and animal cruelty concerns. True, pesticides are taking a toll on both the green and red... |
Is Peanut-Fed Berkshire Pork The Next Kobe Beef? (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-30-2008 at 12:00:11
| Except for the occasional Southern-style country ham my father would lug home after a business trip that took him deep into Dixie, I was always envious of the Europeans and their superior pork products. The Italians had prosciutto. The Germans... |
How to Pour the Perfect Coke (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-29-2008 at 12:00:15
| Pouring the perfect Coke Is Coca-Cola going high end? In Atlanta, the birthplace of the classic soda brand, it looks that way. At Holeman and Finch, the new spot from the Restaurant Eugene team, Coke is used as an ingredient... |
A Lowcountry Legend where fried seafood is King (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-28-2008 at 12:00:12
| Halfway through fried shrimp and oysters at See Wee Hype can kill a restaurant. One or two stellar reviews (here and here) and subsequent diners arrive expecting the perfect meal. But when the late legendary R.W Apple anoints a spot... |
How to Cure A Hangover (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-25-2008 at 12:00:09
| Having overindulged last night on a series of cocktails including, but not limited to, Corpse Reviver #2, Verrazano, and Manhattan, I was thankful at the site of the little green book that arrived yesterday at our offices. It's called "Everyday... |
Winning Friends One Burrito at a Time
By Dorie Greenspan (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-24-2008 at 12:00:16
| I was marching down New York's Amsterdam Avenue trying to do two things at once?get a little exercise and not be late to the dentist?when my tracks were blocked by the kind of crowd last seen when Sex in the... |
EATING ON THE EDGE #28:
How to Eat on the Road less traveled
By Mort Rosenblum (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-23-2008 at 12:00:08
| Foreign correspondents learn a lot of stuff with limited use in real life, like the difference in pitch between incoming and outgoing fire, or where Equatorial Guinea is. But if you are ever stuck somewhere where the Michelin man or... |
How To Start a Cooking Club (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-22-2008 at 12:00:14
| This past weekend, my cooking club tackled the cuisine of Morocco. It was hot as blazes in L.A. (temps in the upper 90s), making it feel a bit like a nice summer day in Marrakech. But we pressed on?all in... |
Switzerland: Land of chocolate, fondue, and. . .asparagus? (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-21-2008 at 12:00:14
| I was lucky enough to visit Switzerland last week for an industry trade show. Not only did I get to cruise into town and ogle beautiful jewelry and dazzling watches, I happened to arrive at the very start of asparagus... |
Cooking the Cover: April Cupcakes (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-18-2008 at 12:00:16
| Tuesday was my friend and co-worker Janet McCracken's birthday. A very happy birthday girl. Considering that she's an associate food editor here at the magazine, it's not surprising that she requested food in lieu of presents. Janet is easy to... |
Passover Wine
by dorie greenspan (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-17-2008 at 04:00:10
| Kosher winemakers Jeff and Jodie Morgan. The other night my husband and I were having dinner at a new New York restaurant, Shorty's .32. (The chef, Josh Eden, worked with Jean-Georges Vongerichten for a dozen years and it shows?this is... |
Passover Wine
by dorie greenspan (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-17-2008 at 08:00:14
| Kosher winemakers Jeff and Jodie Morgan. The other night my husband and I were having dinner at a new New York restaurant, Shorty's .32. The chef, Josh Eden, worked with Jean-Georges Vongerichten for a dozen years and it shows?this is... |
EATING ON THE EDGE #27: Smokeless in Paris
By Mort Rosenblum (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-16-2008 at 12:00:14
| Paris: A long time ago when I learned why Paris was such a good town for lunch, I loved an old line from a Belmondo film: "café, pousse-café, cigare." You ate your way through an entrée (as in entry: the... |
Hello, I'm Johnny Cash Pickles (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-15-2008 at 12:00:09
| On a recent trip down South, a friend and fellow food lover said he had something for me to try. After some rustling in the pantry, he produced a large Mason jar containing big wedges of cucumber pickles. "Pickles," I... |
Cookbooks of the Year (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-14-2008 at 12:00:15
| Hollywood has the Screen Actors Guild Awards (SAG), Golden Globes, and Academy Awards. Cookbook authors have their own triple threat?James Beard Awards, International Association of Culinary Professionals Awards (IACP), and Gourmand World Cookbook Award. Yesterday's Gourmands, held at the Olympia... |
Would You like Cheese with Your Fish? (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-11-2008 at 03:00:10
| Bricco's Grilled Lobster and Cheese Sandwich Cheese with fish?it's an ongoing debate in the food world. A few years ago in an Italian restaurant in New York I was enjoying a fabulous orecchiette with anchovies and hazelnuts when my friend... |
Food Writers of the World, Unite!
by Dorie Greenspan (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-10-2008 at 11:00:09
| Ten or so years ago, when I first spoke at The Greenbrier Professional Food Writers' Symposium, someone in the audience said, "I don't think anyone grows up wanting to be a food writer." I wasn't sure that was true a... |
EATING ON THE EDGE #26:
How to Eat Well in Paris
By Mort Rosenblum (View Original Story)
Source: http://feeds.feedburner.com/epicurious/BonappetitEditor Posted: 04-09-2008 at 12:00:17
| David Lebovitz: chef, author, blogger, serious eater. Paris: Here's a bulletproof guide to doing Paris markets. Go early. Bring a big basket. And learn to say in any accent you choose: "Je suis un ami de Da-vide." That works particularly... |
|
|
| Site Stats |
Registered Users: 38
Topics: 124
Posts: 719
News Stories: 9427
|
|
