New Daily Food Updates

Yams with Crispy Skins and Brown-Butter Vinaigrette

Mon, 23 Nov 2009 21:00:00 -0800

Recipe from Bon Appétit

Ocean Trout “Sushi”

Mon, 23 Nov 2009 16:44:43 -0800

When things aren't what they seem. Ocean Trout "Sushi" made with squid ink pasta, cream cheese and lime.

Petri Dish Cookies

Mon, 23 Nov 2009 16:44:19 -0800

Biology Theme Cookies: Petri Dish

Chequered Banana Cake

Mon, 23 Nov 2009 16:43:27 -0800

Chequered banana cake- easy way to create the chequered effect without any special pan- tastes great too!

Mini Pumkin Pies / Ginger Crust

Mon, 23 Nov 2009 16:42:50 -0800

Mini pumpkin pies in a whole wheat ginger crust. Because little pies are cute.

Quince Cake

Mon, 23 Nov 2009 16:42:15 -0800

Old fashioned vegan quince bundt cake.

Kefir Berry Smoothie

Mon, 23 Nov 2009 16:41:48 -0800

Kefir berry smoothie. To your health!

Spanish Style Fish Soup

Mon, 23 Nov 2009 16:40:35 -0800

A Spanish style fish soup brimming with flavor, the Mediterranean in a bowl!

Pumpkin Pecan Crescent Rolls

Mon, 23 Nov 2009 16:40:11 -0800

Pumpkin Pecan Crescent Rolls

Spicy Jalepeno Guacamole

Mon, 23 Nov 2009 16:39:37 -0800

Creamy and Spicy Guacamole

Garlic Prawns

Mon, 23 Nov 2009 16:39:25 -0800

Delicious Garlic Prawns

Doggy Treats

Mon, 23 Nov 2009 16:38:04 -0800

Roasted squash and peanut butter cookies... for your favorite furry friend!

Lemon Seared Scallops Wonton Crisps

Mon, 23 Nov 2009 16:36:22 -0800

Lemon Seared Scallops on Crispy Wontons. Perfect appetizer bites.

Pumpkin Pie

Mon, 23 Nov 2009 16:33:14 -0800

a classic one...

Creamy Chocolate Fudge

Mon, 23 Nov 2009 16:32:29 -0800

Make some a special treat this holiday season - creamy chocolate fudge!

Spiced Cranberry Sauce with Pecans

Mon, 23 Nov 2009 16:31:30 -0800

This easy and quick cranberry sauce is tasty enough that cranberries won't be an also ran on your Thanksgiving table.

Pumpkin Cranberry Pecan Cake

Mon, 23 Nov 2009 16:30:03 -0800

Pumpkin-Creanberry-Pecan Upside-Down Mini Bundt Cakes with Warm Vanilla-Cream Syrup. Oh.My.

The Tale of Mr. B. Russell Sprout

Mon, 23 Nov 2009 16:29:36 -0800

Mr. B.Russell Sprout can be a bit of a bore... until he gets a little booze in him!

Maple & Sage Sweet Potato Casserole

Mon, 23 Nov 2009 16:29:06 -0800

Maple Sweet Potato Casserole with Sage-Butter is A Cozy Kitchen's take on this classic Thanksgiving side dish

Chocolate-Pistachio Biscotti

Mon, 23 Nov 2009 16:05:27 -0800

Rich and decadent chocolate biscotti are studded with pistachio nuts.

Thanksgiving Tips + Recipes

Mon, 23 Nov 2009 16:04:29 -0800

Thanksgiving tips and recipes for cooking gluten-free and dairy-free.

Lab Mice Cookies

Mon, 23 Nov 2009 16:01:18 -0800

Biology Theme Cookies: Lab Mice

Stuffed Mushrooms

Mon, 23 Nov 2009 16:00:08 -0800

Stuffed Mushrooms

Thai Coconut Black Rice Pudding

Mon, 23 Nov 2009 15:59:03 -0800

Learn how to choose the right type of rice and the simplest, authentic, and foolproof way to turn it into this delicious Thai dessert.

Saffron Rice

Mon, 23 Nov 2009 15:58:04 -0800

Saffron is expensive but lasts a long time if handled properly.

Chicken Fried Steak

Mon, 23 Nov 2009 15:57:06 -0800

Chicken Fried Steak - a Texas Sunday dinner staple.

Black Bean and Ham Soup Recipe

Mon, 23 Nov 2009 15:54:24 -0800

Thick and pulpy, this comforting Black Bean and Ham Soup recipe will warm you up.

Apple Pie

Mon, 23 Nov 2009 15:50:26 -0800

Apple cake a la Normandie, a delicious fall dessert.

Onion Confit w/Pepper and Cherries

Mon, 23 Nov 2009 15:49:14 -0800

Onion Confit with Piment d'Espelette and Cherries is sweet and savory with a kick of pepper. Perfect with poultry, meat or cheese.

Books for Boozers: Jill DeGroff's Lush Life: Portraits from the Bar

Mon, 23 Nov 2009 14:07:00 -0800

When a young woman named Jill left New York in 1979 and moved to Hollywood, she didn't plan on meeting a husband or having kids or becoming a central player in the cocktail revival. Thirty years later, Jill DeGroff, a co-founder of the Museum of the American Cocktail (with her husband, the legendary mixologist/author Dale DeGroff), has published a "tribute" to her significant other and the colorful characters who enthralled them over the decades: writers, musicians, and, of course, some serious drinkers. Lush Life: Portraits from the Bar is a folksy collection of Jill's color sketches. Clearly, these are people she knows and loves, friends and family (their son Leo is in here too). While the sketchy illustrations have caricature-like charm, the stories associated with each drawing really help bring the people in the book to life. Jeff Berry, a tiki aficionado, describes the horror of watching a clueless bartender toss a whole lime into a blender in a feeble attempt to make a Mai Tai. David Wondrich explains the day he dropped out of academia (he was a professor) to become a cocktail historian. And so the stories go, one after another, in no particular order and with no great agenda. Just vignettes. But wonderfully quirky ones. And anyone who thinks Jill may be merely cashing in on the current wave of speakeasy chic should note: The book was actually inspired by a Jazz Age collection of pen-and-ink drawings by artist Al Hirschfeld first published in 1932.

The Pour: An Italian Lesson for the Overstuffed

Mon, 23 Nov 2009 12:17:02 -0800

No country can match Italy for the sheer variety of their digestives, called amari, which can soothe the stomach at the end of a big meal.

Green Bean Casserole: Thanksgiving's Secret Weapon

Mon, 23 Nov 2009 11:43:05 -0800

I admit it. The Thanksgiving side dish that I most look forward to consuming every year (I always, always take seconds) is not a fancy homemade pie or an elaborate cranberry chutney or a made-from-scratch stuffing. It's the defiantly low-brow, everything-out-of-a-can, super-traditional green bean casserole. Epicurious members have posted dozens of versions of the recipe for green bean casserole, but the classic recipe, as it's been made in my family for years, comes right off the side of the fried onion can: Old-School Green Bean Casserole 1 can cream of mushroom soup 2 cans green beans 1 can fried onions, one handful reserved 1/3 cup milk Mix ingredients in a casserole dish, and bake at 350 degrees for 30 minutes. Top with reserved handful of fried onions, and bake another 5 or 10 minutes. Bliss out like Proust in a madeleine factory. To say that I love this recipe, despite the fact that nothing about it is fresh or homemade, is like saying the ocean is a little bit wet. Thanksgiving seems to exist for the sole purpose of allowing me to consume this delicacy. I love the smell. The mushy texture. The salty onion-y-ness. I especially love sneaking some of it (re-warmed) into my leftover turkey sandwiches. Is your family a green bean casserole kind of clan, too? What not-so-fancy Thanksgiving dish do you defend against all detractors? (Yams-with-marshmallow fans, I'm looking at you...)

The Minimalist: The Turkey That Went to India

Mon, 23 Nov 2009 07:55:18 -0800

Leftover Thanksgiving turkey finds a spicier home in curry.

Help for Novice (Nervous) Bakers

Mon, 23 Nov 2009 05:47:00 -0800

With Thanksgiving just days away and Hanukkah, Christmas, Kwanzaa, and New Year's fast approaching, we're deep into the holiday baking season. If you're not a regular baker and the thought of rolling out dough, whipping cream, or decorating cookies sends you into a pastry anxiety tailspin, relax. I have a recommendation: Lauren Chattman's new book, The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask. This petite reference book, which could easily be stowed in your kitchen cabinet or next to your mixer, is loaded with questions and answers on just about every baking topic you can imagine. Plus, it includes helpful charts, glossaries, how-to instructions, and recipes. Chattman, a former pastry chef and author of numerous cookbooks, covers the main baking categories (quick breads, muffins, scones, biscuits, cookies, cakes, pies, tarts, cobblers, crisps, layered pastry dough, and yeast breads) and offers her expertise on ingredients, equipment, getting to know your oven, and general baking science. Questions (with concise, easy-to-understand solutions) include: How do I substitute all-purpose flour for other flours? How long does it take to preheat an oven? Can I substitute wax paper or nonstick aluminum foil for parchment in a pinch? How do I know when my butter and sugar are properly creamed together? What is the best way to remove a cake from a water bath? What does "sourdough" really mean? For answers to the above, and for all of Chattman's helpful guidance, check out The Baking Answer Book. And for in-depth baking help, check out Epicurious's primers on pies, bread, cakes, cake decorating and high-altitude baking.

In Mississippi Delta, a Promising Summer Washed Away by the Fall

Mon, 23 Nov 2009 00:27:37 -0800

In August, Southern farmers thought they had a bumper crop — the best in years. Then heavy rains in September and October spoiled the harvest.

Roast Turkey with Cream Gravy

Sun, 22 Nov 2009 21:00:00 -0800

Recipe from Gourmet

Slam-dunk Thanksgiving

jhu@sfchronicle.com (Janny Hu) — Sun, 22 Nov 2009 00:00:00 -0800

The turkey isn't in the oven yet, and I'm already feeling the heat. It's 9 a.m. and I'm in The Chronicle's test kitchen, surrounded by potatoes and onions, sugars and spices, and yes, an 18-pound turkey that needs to be trussed and roasted, neither of which I'...

Mill Valley sushi spot Tsukiji stands out

mbauer@sfchronicle.com (Michael Bauer) — Sun, 22 Nov 2009 00:00:00 -0800

Can we ever get enough sushi? I'm amazed at the number of Japanese restaurants that continue to open. And where is all that fish coming from? Sushi has become so ubiquitous and generic that I don't pay much attention when a new place pops up on my block....

Compound butters gild the lily with even more flavor

Sat, 21 Nov 2009 22:00:00 -0800

Compound butters are simple: Take good thing, make it better

When I was a kid, the "butter" we used at home was actually margarine. It was only at holiday time, when my mother had pounds of butter around for cookies, that we got to taste the real thing on bread. What a glorious difference.

New products: Pampered Chef measuring spoons, Copco reusable mug, Scrumptious Pantry Cantuccione

Sat, 21 Nov 2009 22:00:00 -0800

Indispensable, not disposableOne-stop spooningItalian holiday treat

Your morning addiction doesn't have to mean a daily contribution to the environment's pain thanks to Copco's Eco-First Reusable Mug. The BPA-free cup looks just like the average to-go glass, sip top and all, but this one boasts enhanced insulation via a double wall, a no-slip sleeve that's built in, and it's dishwasher and microwave safe. The cup -- with brown or pink detail -- is available for about $8 at bedbathandbeyond.com.

Look to the hills

Sat, 21 Nov 2009 22:00:00 -0800

Cooling ocean breezes, fogs create stellar climate for Sta. Rita Hills wines

"Sta. Rita Hills" looks kind of funny on a wine label because of that abbreviation of "Santa," but more and more wine drinkers are learning this tiny 100-square-mile spot along California's Central Coast is making serious wines, especially pinot noir.

Finding a recipe for guerrilla cookies

Sat, 21 Nov 2009 22:00:00 -0800

Cult status sums up the sentiment over this homely meal-in-a-cookie, called the "guerrilla cookie," requested by reader Nancy Pinchar of Evanston.

Shaken & Stirred: Barkeep, a Placebo on the Rocks, Please

Sat, 21 Nov 2009 20:17:38 -0800

Bartenders, normally dispensers of pleasure, have lately been playing doctor behind the bar.

Eat Your Broccoli

Chris — Sat, 21 Nov 2009 14:13:00 -0800

This is by far the longest I've gone between posts so my apologies for leaving you hanging. It's a long story that I won't go into here but what I will go into are a couple of great ideas for using broccoli. And we all know broccoli is so good for you, right? We've been getting some great broccoli from our CSA recently and one night I grabbed the first cookbook that caught my eye and flipped to the first broccoli recipe that caught my eye. The book was Nava Atlas' The Vegetarian Family Cookbook and the recipe was the Creamy Tofu and Broccoli Skillet. I went with tempeh instead of tofu and also made a few other changes and I ended up with a scrumptious meal that came together very quickly.

Creamy Broccoli with Tempeh (adapted from Nava Atlas)

4 Tbs. olive oil, divided
2 cloves garlic, minced
1 green bell pepper, cut into strips
2 large heads broccoli, cut into bite-size pieces
1 c. rice milk
2 Tbs. flour
3 Tbs. nutritional yeast
salt & pepper to taste
2 8-oz. packages tempeh, cut into strips
2 Tbs. soy sauce

Heat 1 Tbs. oil in a very large skillet over medium heat and saute garlic for about 30 seconds. Add bell pepper, broccoli and 1/2 c. water. Cover and cook over medium heat until broccoli is just getting tender. Whisk flour and nutritional yeast into rice milk, stir into broccoli and cook until thickened. Season with salt and pepper. Meanwhile, heat remaining oil in another skillet over medium-high heat and fry tempeh strips until they're starting to get brown. Stir in soy sauce and cook for another minute or two. Serve broccoli over rice with tempeh on top.

We also got our broccoli fix recently from the Broccoli Quiche recipe from Vegan Brunch. This time we made the recipe as is and it came out great. I'm too lazy to type in another recipe and anyway, you really need to buy this book if you haven't already. And trust me when I tell you this is definitely a recipe you have to try.

Liberty, Equality, Gastronomy: Paris via a 19th-Century Guide

Sat, 21 Nov 2009 05:03:56 -0800

A food-obsessed traveler uses the Zagat guide of the Napoleonic era to explore the culinary wonders of this city in the 21st century.

Holiday Season Healthy-Eating Tip: Consider a Lighter Thanksgiving Menu

Sat, 21 Nov 2009 04:23:00 -0800

Maybe you're groaning at the thought of a healthy Thanksgiving menu. I have my reservations, too: Some of my favorite Thanksgiving items include my Mom's super-rich gravy ladled over a rice dressing that's madewith ground beef, Andouille Sausage and Cornbread Stuffing, and my coworker Sarah Kagan's chocolate-pecan pie (all rather heavy on the fat and calories), and I always enjoy these dishes without hesitation or guilt. But, as I discussed in my recent blog about seasonal cooking,it is possible to celebrate abundance without loading every dish on the table with fat and sugar. And that's good news if doctor's orders or simple personal preference require you to keep calories, sodium, saturated fat, or sugar in check. Take, for example,this antioxidant-loaded and nutrient-dense healthy Thanksgiving menu. Two of the recipes from it (Arugula Salad with Pomegranate and Toasted Pecans and Thyme-Roasted Sweet Potatoes) have been given four-fork ratings (the highest honor) by Epicurious members. The Herb-Rubbed Turkey with Roasted-Garlic Gravy and Ginger-Pumpkin Soufflé have 3.5 forks apiece. I can't imagine anyone complaining about deprivation if served this flavorful, colorful, and nutritious Thanksgiving dinner. Whether you want to add just one healthy recipe to your Thanksgiving menu or serve a meal that's nutritious from beginning to end, check out Epicurious's Interactive Thanksgiving Menu Planner and the healthy ideas from our sister site Nutrition Data. Or browse through the hundreds of healthy Thanksgiving recipes and healthy Thanksgiving menus on Epi (you might find that some of your Thanksgiving favorites are on the list).Let us know what you pick for your table in the Comments section below. Pictured recipes: Maple-Glazed Turkey with Gravy, Carrots and Brussels Sprouts, and Persimmon Cranberry Sauce.

Thanksgiving Answers: What is Dry-Brining?

Fri, 20 Nov 2009 14:00:00 -0800

Continuing our month of answering your Thanksgiving-related questions, I'd like to address the subject of dry-brining. There's been a lot of talk lately about this technique for flavoring and moisturizing a turkey. As with many other culinary inventions, it's hard to pinpoint who first came up with the idea. But numerous sources credit the famous roast chicken served by chef Judy Rodgers at her San Francisco restaurant Zuni Café. The secret to Rodgers's chicken is a salt and herb mixture that's rubbed on the bird, then allowed to penetrate in the fridge before cooking. After the recipe was published in Rodgers's cookbook, other cooks started applying it to Thanksgiving turkey. Technically, this is not actually briningby definition, a brine is a wet mixture of salt and water in which an ingredient is soaked. A dry salt mixture is actually more of a "rub" or perhaps a "cure." But proponents of the technique started using the term "dry-brine" to invite both a comparison and contrast with a "wet-brine" (soaking the turkey in saltwater), which had previously been a popular method for adding moisture and flavor. It turns out, a "dry brine" actually works just as well as a "wet brine" at flavorizing and moisturizing: Even without the presence of water, the salt helps redistribute the moisture in the bird and pull the seasonings deep into the meat, resulting in a juicy, flavorful turkey. Some people feel that a dry-brined bird actually has a better texture than one that's been wet-brined: The flesh is less mushy, more firm and meaty, while still moist. And, as anyone who've ever struggled with wet-brining a turkey will be happy to hear, the dry-brining process is much, much easier. Instead of wrangling a slippery, wet bird in a fluid-filled trash bag, you simply massage the salt mixture into the turkey, slip it into a roasting bag, and stow it in the fridge. Cookbook author and Thanksgiving expert Rick Rodgers blogged about the technique here on the Epi-Log a couple of years ago, and his recipe was published in last year's Bon Appétit. The recipe's appearance on Epicurious prompted numerous commenters to testify that it's the best bird they've ever made. I haven't tried dry-brining yet, and I won't be cooking my family's turkey this Thanksgiving. (I'm actually relishing the prospect of taking a year off!) But I've already decided that I'll use the technique next year. I used to be a big fan of wet brining, but it was definitely a hassle, and I was always plagued by the nagging feeling that I was doing my expensive heritage birds a disservice with such an invasive soaking. Has anyone else tried dry-brining? Any thoughts to report? And any other Thanksgiving questions you want answered? And of course, for many more Thanksgiving recipes, plus how-to videos, decorating ideas, and a fun menu-planning quiz, see our complete Thanksgiving package.

A Good Appetite: Feeding a Runner With Miles to Burn

Fri, 20 Nov 2009 13:42:43 -0800

Pasta with pungent kale pesto and butternut squash packs a carbohydrate wallop.

Bites: Restaurant Review: Estado Puro in Madrid

Fri, 20 Nov 2009 13:08:37 -0800

This hotel tapas bar offers an innovative spin on classics like patatas bravas and chorizo.

Any Birds in Your Thanksgiving Pie?

Fri, 20 Nov 2009 12:02:00 -0800

Making a double-crust pie for Thanksgiving? You may have read in our pie primer that double-crust pies require you "to cut some slits in the top crust to allow steam to escape" but I'd like to offer you another option: the pie bird (also spelled "piebird" and sometimes referred to as "pie funnel" and "pie vent"). These adorable ceramic vents look like something that one's grandmother might have used when baking but apparently they're still being used, made, and even collected. You can find them for sale on amazon and etsy, amongst other sites. Does anyone have experience baking with pie birds? Do they really work or are they more for fun? (Photo by rbrazile on Flickr)

Journeys: In Marfa, Texas, Minimalist Art and Maximum Flavor

Fri, 20 Nov 2009 08:58:29 -0800

Recently, this remote town has begun to develop a reputation for food that, while not eclipsing its artistic one, might at least be said to complement it.

How to Serve the Bird: 5 Turkey Tricks

Fri, 20 Nov 2009 08:10:22 -0800

Thanksgiving turkey roasting tips and recipes are swirling around now that the big day is approaching, and of course our Turkey Primer offers shopping, prep, stuffing, roasting, and carving tips. Epicurious members have been jumping into the fray too, helping each other out with personal advice and experience. When Greatlakesgal1 posted a cooking conundrum in our Family Meals forum - whether she should cook one huge turkey or two small ones for better taste and ease of fitting it/them into the oven - fellow forum members were quick to offer their suggestions. 1) Buy two smaller hen turkeys - they "will produce a high meat to bone ratio, plus there will be four drumsticks and wings for those that enjoy them," suggests rjordan. 2) Rockie says she makes a turkey breast and a whole bird: "I have made my breast a day ahead, even, and that way it frees the oven up for the bird itself and any sides that need to be baked. It can be reheated while the bird itself is resting." 3) "If you have access to any professional kitchen supplier, I would really advise you try and get as large a 'hotel pan'" that your oven will take (go for the deeper 4" variety if possible). You can usually fit two birds in the one pan, just remember to turn the birds around for even browning," says candicebond. 4) "You could always de-bone at least one of the turkeys if your oven won't accommodate both birds. I like to keep the legs and wings with the bone in for those who love to nosh on them," adds Corky6. 5) "If you are worried about space, I have found butterflying 2 turkeys you can fit them both into an oven. It really isn't that hard - takes about 15 min/bird and actually makes it easier to get even cooking on breast and dark meat," Hempstead90 says. Do you have turkey tips, tried and true, to share?

The Republic opens in S.F.

Fri, 20 Nov 2009 00:00:00 -0800

The Republic - named to honor the California Republic - has moved into the 5,000-square-foot space of the former Jones Restaurant & Lounge in San Francisco's Marina district, filling it with historic photos and offering an upscale sports lounge vibe. The...

Also open

Fri, 20 Nov 2009 00:00:00 -0800

Howie's Artisan Pizza. Former Marché chef Howard Bulka opened this Palo Alto pizza spot last week, with pizzas modeled after New Haven-style pies. The seasonally-changing menu includes items like eggplant pillows stuffed with ricotta and a pancetta and egg...

TCHO chocolate

Fri, 20 Nov 2009 00:00:00 -0800

The San Francisco chocolate maker TCHO has introduced TCHOPro Baking Drops, quarter-size dark chocolate discs of 66 to 68 percent chocolate. They're perfect for using in any recipe that calls for bittersweet and semisweet. The flat discs are easy to work...

DUNGENESS SEASON / Fresh crab hits markets

mmorgan@sfchronicle.com (Miriam Morgan) — Fri, 20 Nov 2009 00:00:00 -0800

Early predictions for this year's Dungeness season were pretty much gloom and doom, but - happily for lovers of local crab - that doesn't seem to be case. Although the crabs are a bit smaller than in previous years, supplies in Bay Area markets and...

Holiday thoughts and pots that simmer

food@sfchronicle.com (Tara Duggan) — Fri, 20 Nov 2009 00:00:00 -0800

Like many people, my childhood memories of post-Thanksgiving meals are almost as powerful as the actual Thanksgiving dinner itself. I remember my grandmother scraping every last bit of turkey meat from the carcass, then heaving the bones into a big pot to...

Tips on buying, storing and stuffing a turkey

Fri, 20 Nov 2009 00:00:00 -0800

Sometimes it seems as though our perennial questions about Thanksgiving turkeys are nearly as old as the holiday itself. Here's a short overview of what cooks - experienced as well as novice - usually want to know about getting ready for the big meal. BUYING...

Tweak tradition with strudel, cauliflower tart

food@sfchronicle.com (Amanda Berne) — Fri, 20 Nov 2009 00:00:00 -0800

Around Nov. 1 is when the bargaining begins. It's one of the Berne family traditions. It starts with an annual phone call from my dad, gleefully revealing the number of people at the Thanksgiving table - this year, 23 strong. Dad and I love a packed table for...

Andy Warhol (the cocktail) is easy to befriend

wine@sfchronicle.com (Gary Regan) — Fri, 20 Nov 2009 00:00:00 -0800

I met Andy Warhol in the late 1970s. OK, I nearly met him. He was a guest at a party that I managed to talk my way into because of my friendship with a woman who worked for Olivia Newton-John at the time. Yes, she was there, too. And so was Robert Duvall....

Ligouri's fires up a great sandwich

Thu, 19 Nov 2009 22:00:00 -0800

EAT: I love it when a creative restaurant brings new character to a traditional dish, and that's what Liguori's Fired Up! has done with its mozzarella and prosciutto sandwich.

Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy

Thu, 19 Nov 2009 21:00:00 -0800

Recipe from Bon Appétit

Martha Stewart Disses Rachael Ray: Are You Team Martha or Team Rachael?

Thu, 19 Nov 2009 14:00:00 -0800

Food fight, anyone? In a "Nightline" interview to air tonight, Martha Stewart talks less than flatteringly of Rachael Ray's skills in the kitchen, pretty much dismissing her as a "bubbly" "entertainer" who isn't worthy of the title of TV chef. "Well, to me, she professed that she could not bake. She just did a new cookbook which is just a re-edit of a lot of her old recipes, and that's not good enough for me. I mean, I really want to write a book that is a unique and lasting thing. Something that will really fulfill a need in someone's library," Stewart says. She continues: "She's more of an entertainer, with a bubbly personality, than she is a teacher, which is me. "She's a totally different kind of cook than I am. I don't know if she has a garden; I don't think so." But if you're hoping for an on-air feud, you're in for disappointment. (That's the sound of thousands of Epicurious readers shedding a single, mournful tear, by the way.) The pair have been appearing on each other's shows for friendly visits, and Ray did indeed confess that's she's a less than stellar baker. It was the whole point of her learning to bake a pie on Stewart's show, in fact. What's more, she agrees with everything Stewart says. "Her skill set is far beyond mine. That's simply the reality of it. That doesn't mean that what I do isn't important too ... I really just think she's being honest. She does have a better skill set than I do when it comes to producing a beautiful, perfect, high-quality meal." Then she adds: "I'd rather eat Martha's than mine, too." By the way, Stewart adds that she probably personally lost over $1 billion because of her stint in jail. A billion. OK, so no fists will be flying, but we can still dream. Whose team are you on? Martha's, or Rachael's?

Jamie Oliver and Match.com Create a Foodie Dating Site

Thu, 19 Nov 2009 12:00:00 -0800

Jamie Oliver, the naked chef, is collaborating with Match.com to create a place "where food lovers meet," called Dating on Jamie Oliver (at Jamieoliver.com/dating). Though Oliver's site has been up and running for ten years, it has now incorporated Match.com into the mix in a tab on his site called "dating." This section also features recipes, articles ("Foods to Make you Fall in Love") and dinner date tips from “waiters and (daters).” Basically it is match.com with a food element tied to it. He gives a pretty convincing pep-rally speech on the site too. Personally, I believe this is a genius idea. I know what you are thinking: "Well why don't you sign up and check it out for yourself, Carolina?" Fine then! I guess I will. But first we want to know: Do you think adding a food niche to Match.com will help food-focused singles meet the chefs/gourmands of their dreams? Or should food lovers stick to meeting romantic prospects off line? Like in restaurants and bars.

Entertaining Books Offer Formal and Casual Approaches to Hosting

Thu, 19 Nov 2009 08:52:00 -0800

Proving that there are many ways to host a party, here are two very different cookbooks devoted to entertaining. Elegant Entertaining: Seasonal Recipes from the American Ambassador's Residence in Paris Elegant Entertaining by Dorothy Walker Stapleton (wife of Craig Stapleton, American Ambassador to France from 2005 to 2009) and Philippe Excoffier (Executive Chef at the American Ambassador's residence since 2000) celebrates the diplomatic and gastronomic ties between the United States and France. The book opens with a brief history of the official residence of the American Ambassador to France and a quick overview of how food, wine, and entertaining have shaped Franco-American relations dating back to the very first ambassador, Benjamin Franklin, and highlighting Francophile Thomas Jefferson. The rest of the book is devoted to seasonal menus served at the official residence for various special occasions: Stuffed Medallion of Lamb, Chanterelles, and Truffles for the American President; Gazpacho and Crab Mille Feuille for a Supreme Court Dinner; Creamed Pumpkin Soup for Thanksgiving. If you're the type of cook who wants to recreate fancy, diplomat-style banquets, this is the book for you. Or, if you're just interested in the diplomat scene, or the Franco-American cultural relationship, you'll likely enjoy the introductory text as well as the extensive photos of the residence. Forking Fantastic!: Put the Party Back in Dinner Party Written by longtime supper club co-hosts Zora O'Neill and Tamara Reynolds, Forking Fantastic! takes a significantly more casual, more fly-by-the-seat-of-your pants approach to entertaining. Back in 2003, O'Neill and Reynolds started an underground supper club in Astoria, Queens; six years later, the group's email list has more than 400 addresses. In Forking Fantastic!, these self-taught cooks share what they've learned over the years, including tips on who to invite, advice on what to serve, what to do if you don't have the right furniture, silverware, etc., and an overview of basic culinary terms such as "braise," "deglaze," "dice," and "fold." The rest of the book features various supper club menus ranging from very basic (The Baby-Step Dinner Party features Roast Chicken with Potatoes, Green Salad, and Baked Apples) to more elaborate (The Amazing Cassoulet has, in addition to Choose-Your-Own-Adventure-Cassoulet, Escarole with Roasted Pears and Pomegranate Seeds, Braised Celery and Radishes, and Orange Gingerbread). The authors' down-to-earth, improvisational approach to entertaining comes through in their writing and recipes. While they often take a decidedly snarky tone, they also manage to strip cooking and entertaining of any intimidation proving that with the right attitude, anyone can host a party and even better, they can enjoy doing so.

The Cheat: Puttin’ on the Bisque

Thu, 19 Nov 2009 08:13:44 -0800

A ritzy evening of supper and song, inspired by the Café Carlyle.

Clink!

Thu, 19 Nov 2009 00:01:00 -0800

Chill out with acai sip

First Look

Thu, 19 Nov 2009 00:01:00 -0800

Spanish comfort food, refined, at W's Soleá

Thanksgiving takeout and dining options

Thu, 19 Nov 2009 00:00:00 -0800

Many Southern California restaurants will be serving holiday meals, to eat in or take out. Here are some of the choices.

Thanksgiving is next week, and if that takes you by surprise, there are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your local grocer for takeout options. And besides many notable hotel dining rooms, restaurants all over the Southland are offering wonderful menus for Thanksgiving dinner. You've got choices from the traditional to the not-so-traditional to the vegan. Oh, and there's sushi.

Spanish comfort food, refined, at W's Soleá