Posts for December 16th 2008
Biscotti is typically a sweet treat, but it's delicious when made with savory ingredients like Parmesan cheese and fresh-cracked black pepper. These crisp, cracker-like cookies make a delightful homemade gift.
Don't be intimidated by the recipe, although it involves dough and double baking, it's actually uncomplicated. I've never made biscotti and was a little nervous, but the technique was surprisingly simple. Be sure to read the recipe carefully before you begin to bake.
The recipe makes a large batch so I gave some to my grandfather and his girlfriend, and served the rest with wine and salami at an informal dinner party. To fill your house with a marvelous, comforting smell, bake these and read more
This year has been a momentous one for the Olympics — not just in sports, but in the culinary arena as well. The Bocuse d'Or — considered the Olympics of food and the world's most prestigious award for French cuisine — is scheduled for Jan. 28 and 29, 2009 in Lyon, France. The rigorous selection process, however, gained plenty of attention in 2008.
It all began this Summer, when we caught up with Hung Huynh at the Aspen Food and Wine Classic, and the Top Chef Season 3 winner revealed his wish to be a semifinalist — which he was. In July, the American Bocuse d'Or advisory board, which includes Daniel Boulud, Thomas Keller, and Tom Colicchio, selected eight semifinalists to compete for the coveted chance to represent the US. The judges appointed were even more prestigious, with highly respected chefs such as Jean-Georges Vongerichten involved in choosing a winner. On September 26 and 27, the semifinalists faced off in a culinary challenge hosted by Al Roker, Food and Wine editor Dana Cowin, and John Besh at the Epcot Center.
After two full days of competition, Timothy Hollingsworth, a sous chef at The French Laundry, was selected as the US representative. Currently, Hollingsworth is training directly under Keller as he prepares to represent America in next month's championships, where Paul Bocuse, the French founder of the competition, will be on hand to observe and officiate. No American chef has ever won the final competition and the closest one has come to seeing gold was sixth place in 2003. Could Hollingsworth be the first?
On Friday we introduced you to our exciting Design and Win Flip HD Mino contest and now here's one we designed to help give you some inspiration. You all know how much we love our yummy creations, so what better way to decorate the video camera than with one of our favorite treats! Check out our design and get started on creating your own now.
All you have to do is go to the site, design your own Flip with a photo or design of your choice, and email it to us at email@example.com! The next few weeks we'll be showing you cameras designed by our different editors to get the ball rolling. The contest runs from Dec 12-26 and the finalists posted on geek Dec. 29. Winners will be announced Dec. 31.
It's the perfect way to kick of 2009 with a brand new toy to document all your adventures.
As much as we try to avoid it, last-minute shopping inevitably seems to be a part of every holiday season. This year, do yourself a favor: Ditch the stressful, crowded mall, and shop online instead.
Email your Internet-savvy foodie friend with the gift of a customizable Tastebook; set your wine-loving college roommate up with a Wine Enthusiast subscription. For the truly special oenophile, opt for Williams-Sonoma's new wine club — a gift to enjoy year-round.
For more gift ideas, browse the selection below and check out all the gift guides on HolidaySugar.
Well you voted and now the results are in: As part of our Best of 2008 coverage we asked you what your favorite fast-food restaurant is. Although there was no landslide win, the majority (24 percent) chose Subway. The popular sandwich chain has had a busy year — it's introduced flatbread sandwiches, signed on Michael Phelps as spokesman, and partnered with Starbucks.
We love the soft, doughy rolls filled with sandwich fixings, but after much deliberation, we've chosen Arby's as our editor's choice. When it comes to fast food, if fries aren't involved we're not interested. Arby's curly fries are the ultimate guilty pleasure. We love pairing them with the chain's incredible roast beef and cheddar sandwich and topping it off with creamy horseradish sauce. Do you eat at Arby's?
On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve — this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.
At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more
- A day in the life of Top Chef wannabe, Jamie Lauren.
- A day in the life of Top Chef wannabe, Jamie Lauren. — 7x7
- Food Network Studios to host a series of public tours. — Serious Eats
- The best cuts of meat for braising. — The Kitchn
- Sara Dickerman, Dorie Greenspan, and David Lebovitz discuss what exactly makes a cookie a cookie. — Slate
- Learn how to eat healthy at holiday parties. — The Epi-Log
- Ring in the New Year with 24 drinks from all over the world. — Chow
- Food bloggers unite for the fifth annual Menu of Hope fundraiser. — Chez Pim
This dinner of cod wrapped in cured Italian ham looks both light and filling at the same time. Since white fish tend to be mild in taste, I'm looking forward to the boost of flavor that paper-thin prosciutto will provide.