The perfect pineapple upside-down cake, plus…

June 5, 2012 by
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Combining two blogs today, we first present America's Test Kitchen's recipe for perfect pineapple upside-down cake. Among the keys to the recipe is how to ensure perfect unmolding plus how to keep the pineapple pieces securely in place once unmolded. And the recipe comes with instructions on how to substitute peaches or nectarines for the pineapple. Our second reference is… read more

Julia Child’s top 100 recipes

June 3, 2012 by
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Like many food-related sites, Food Republic is celebrating Julia Child's upcoming 100th birthday with celebratory articles. We thought this effort -- asking a group of top food people, including Amanda Hesser, chefs Thomas Keller and Jacques Pepin, and Ruth Reichl, to select their favorites from Julia's recipes - was particularly stimulating. The list is fascinating, whether you're looking for new recipe ideas, old… read more

Baking bread in a slow cooker

May 31, 2012 by
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Our friends over at Bread in Five brought our attention to one of their recent posts that's getting a lot of buzz, Crock Pot Bread Baking (Fast Bread in a Slow Cooker). Besides the advantage of being able to keep your oven off during hot summer days, it is actually a faster way to bake bread since the rising time… read more

When is a blueberry muffin not a blueberry muffin?

May 29, 2012 by
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If you ever get tired of blueberry muffins, Serious Eats has an alternative - a Blueberry Breakfast Financier. To quote, "Financiers are essentially French teacakes. But the dainty proportions and restrained sweetness of the little almond-flavored cakes always struck me as somewhat akin to an all-American mini-muffin. Zut! I know I shouldn't even say such a thing, and I know… read more

How the chicken conquered the world

May 25, 2012 by
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The Smithsonian has the full 10,000 year history of the chicken - and it's definitely not a dull read. The article is full of intriguing tidbits such as: "A generation of Britons is coming of age in the belief that chicken tikka masala is the national dish, and the same thing is happening in China with Kentucky Fried Chicken." Or… read more

The Perfect Cookie? Almost…

May 24, 2012 by
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In the interests of journalistic accuracy and community service, we wanted to share Michael Ruhlman's corrected recipe for Snickerdoodles [this link has been removed as no longer on Ruhlman's site] from his recent award-winning book, Ruhlman's Twenty. Apparently the first printing, which sold out almost immediately, had an erroneous amount of sugar (2x as much) in the Snickerdoodle cookies. The… read more

Gourmet Live: The Sex Issue

May 17, 2012 by
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I'm sure many of you have realized that the long-lived publication, Gourmet Magazine, didn't actually disappear, but was rather reincarnated as a digital magazine. While access to the old Gourmet recipes (from 1941 on) is still available on Gourmet.com and  Epicurious.com, Gourmet Live presents both old and recycled stories, videos, and recipes. Indeed, as the latest issue highlights, the new… read more

Opera and food is a match made in heaven

May 12, 2012 by
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The New York Times has a delightful article, Don't Sing With Your Mouth Full, discussing how tightly entwined the worlds of opera and food are. As they write, "Opera, of all the art forms, is singularly associated with food, whether because of the appetites of well-girthed singers or the sensual pleasures celebrated in its rich ragout of music, emotion and… read more

Did Rachael Ray exorcise Martha Stewart’s evil spirits from her studio?

May 8, 2012 by
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I guess it's Wacky Tuesday, at least according to the New York Post. As reported in this article, "Tv chef  Rachael Ray has asked staffers to perform a wacky exorcism ritual while planning her move into arch rival Martha Stewart's Chelsea studio, ordering them to burn bundles of sage to chase away negative 'spirits'." The Post goes on to quote an expert from… read more

Are these the ultimate – and easiest – brownies to make?

May 6, 2012 by
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Brownies may not be haute cuisine, but they have a lot going for them. They're a comforting bite in times of stress, induce chocolaty feel-good moments, fill the house with warm aromas, often bring back simple, childhood memories - yes, brownies are among the ultimate comfort foods. But while we may often impulsively want, even need, brownies, there's something about… read more

Layers of deceit: Why do so many recipes contain a lie about onions?

May 3, 2012 by
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Over at Slate, Tony Scocca is fed up with recipes that perpetrate lies; in particular, the fallacy that you can caramelize onions in 10 minutes. He quotes recipes from such respectable sources as The New York Times, Boston Globe, Washington Post, and Madhur Jaffrey, all of which have published recipes with a 5 - 10 minute time period for caramelizing… read more

Screening out unsuccessful recipes

April 26, 2012 by
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Following up on Susie's blog, Epic fail - anatomy of the recipe that didn't, we found a great follow-up article. Susie's article, besides being funny, details many of the ways a recipe can be poorly written. As she points out, a poorly written recipe can be costly in time and ingredients, and potentially embarassing to boot. So is there a way… read more

A feast for reluctant risers

April 25, 2012 by
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As a night owl myself (as anyone who gets emails from me after midnight EST knows), I could really relate to Susie's article on NPR Kitchen Window.  For those people who have more energy and brain-power at night than in the morning there are a host of ways (and she includes recipes for three of them) in which you can… read more

Upgrading ramen

April 17, 2012 by
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 At least here in the United States, most of us are probably feeling a bit poorer - April 15 was tax date. So we thought an article about taking a remarkably inexpensive food - packaged noodles/ramen - and converting them into something special might just hit the spot. And luckily our friends at Serious Eats have just the article, Ramen… read more

An edible cookbook – read it, cook from it, eat it

April 9, 2012 by
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The German design firm, Korefe, has generated a lot of buzz in the food world with the first edible cookbook. The book is made of pasta sheets that have a lasagna recipe directly printed on them. The pages go into a baking dish, are slathered with cheese and tomato sauce, and then popped into the oven. While perhaps solving the cookbook… read more

55 Peanut Butter & Jelly recipes

April 8, 2012 by
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For a comfort food that almost everyone loves, it's rare to see peanut butter and jelly used apart from the basic sandwich. However, this collection of recipes from Buzz certainly challenges the concept that PB&J should be limited. Soufflé, Monkey Bread, Baklava, Flautas, Tiramisu, Chicken Wings, Soup, Fries, Hot Dogs -- let your imagination go wild! read more

Fusion recipes for Passover and Easter

April 5, 2012 by
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 Many of our favorite sites have inviting recipes for Easter and Passover. Just to single out a couple, The New York Times has a  wonderful collection of Passover recipes and, for Easter, Food 52 has a dream dinner that begins with two of our favorite vegetables, artichokes followed by asparagus. Given the bounty of recipes available, we thought we'd take just… read more

Two seasonal recipes — one for spring and one for fall

March 30, 2012 by
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Food is truly international and we're very proud of our global website - not only do we get to savor all varieties of flavors but, more importantly, we get to enjoy and share the varied experiences of our members. Posting seasonal recipes gives us a chance to highlight this diversity. After all, everyone's experiencing a change in scenery this month,… read more

Pillsbury Bake-Off winner – Pumpkin Ravioli

March 28, 2012 by
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  Pumpkin Ravioli with Salted Caramel Whipped Cream won the million dollar prize at the Pillsbury Bake-off this month. It's a dessert using crescent dough, cream cheese, canned pumpkin, and caramel sauce. Other category winners included Sausage Pomodoro Brunch Bake (Breakfast & Brunches); Asparagus, Artichoke, and Red Pepper Pizza (Appetizers); and Chicken Empanada Cones (Dinner Made Easy). Check out all the recipes… read more

Lemon meringue cake

March 26, 2012 by
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Nigella Lawson's recipe for Lemon Meringue Cake (courtesy of the recipe website Cookstr) struck us as the perfect springtime dessert option. Easier than its namesake pie, it's just as delicious. In fact, to use her words,  "...the layers of cake, with their crisp-carapaced squashy-bellied meringue topping sandwiched with tart lemon curd and softly whipped cream are so much better than… read more

Celebrate the first day of spring with asparagus

March 20, 2012 by
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How better to celebrate the first day of spring than with an asparagus recipe. This recipe for  Absurdly Addictive Asparagus won Food 52's Best Asparagus Recipe last year, earning such accolades as "Oh yeah, you've made my heart go zing" and "the kids had one taste and gobbled it up like it was chocolate cake." Enjoy! read more

Guinness stout beef stew

March 15, 2012 by
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We appreciate that everyone might not love the classic St. Patrick's dish-corned beef and cabbage. Over at Serious Eats, they're producing a Guinness Week of recipes. This Guinness stout beef stew may please your leprechauns a bit more than cabbage and corned beef. read more

Holiday Time

November 4, 2009 by
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The thing about the holidays is that we expect to cook more than any other time of year while having less time to do it. Every year about this time, I think: Oh no, here comes the turkey again. My brain starts considering the Thanksgiving menu for about 30 seconds before turning tail and running off screaming in another direction.… read more
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